An Alternative to Chianti for Pizza

It's not Bordeaux (Médoc),
It's not Northern Rhône,
It's not the Left Bank.

It's Chile's Rapel Valley from the Devil's cellar. There's simply a lovely rich mouthfeel to this wine that tempered with some spice that makes it irresistible at this price point. 

We tried it with pizza. But would try it again with ribs.

Syrah: 65% 
Cabernet Sauvignon: 20%
Carmenere: 15% 

Nose: Blackberries, Blueberries 

Taste: Smooth and Spicy
          Some nuttiness

Toronto Star Rating: 91 Points 


  1. I hit it out of the park with this pizza at italian restaurants , if I do say so myself. ... Raw pizza dough (feel unfastened to just purchase the pre-made stuff in case you're no longer into kneading it your self); Pitted Kalamata Olives; sun-dried tomatoes


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