Sangiovese (IT) x Cabernet Franc (FR)

This one plays it a little rebellious. Half Sangiovese from Societa Agricola Maremmalta in sunny Tuscany, half Cabernet Franc from Chateau de la Variere on the banks of the Loire, brought together in Amsterdam and finished with a stretch of oak aging. We call it our Amsterdam take on a Super Tuscan, and the glass backs that up. Cabernet franc brings blackcurrant, bell pepper and a peppery spice, while the sangiovese answers with sour cherry, leather and tobacco, the kind of aromas that belong in a dim, smoky jazz club rather than a formal tasting room. Oak aging folds in subtle vanilla and toast, and the tannins are firm but well behaved, built for a long, elegant finish rather than a hard edge. It is a wine that rewards a slow evening and good conversation.

Pour it with grilled or braised red meat, a peppered steak, or a rich tomato based pasta. It also holds up well next to aged pecorino or a plate of charcuterie, letting the firm tannins cut through the fat while the sour cherry and spice keep pace with the richer flavors.