Cavatappi, San Pietro 2013, Columbia Valley, Washington

Tasting Note: If you’ve become more intrigued with sangiovese-led red blends, this generous blend from Washington state is a good place to see how these new-world blends are being made.

Deep-intensity ruby in color with some garnet around the edges, this wine has an aromatic, medium-plus-intensity nose of red currant, blackberry, black cherry and strawberry with hints of vanilla baking spice.

On the palate the dry, medium-plus-bodied red blend has medium-plus-intensity, black-fruit flavors suggested on the nose supported by medium acidity and slightly-velvety, medium-plus tannin.

The cabernet in the blend definitely makes it mark while retaining the welcome acidity that makes sangiovese so lively and food friendly.

I chose this wine to pair with oyster mushrooms and pasta, and the red blend and pairing worked beautifully.

Bottle Note: Cavatappi wines are inspired by the delicious house wines served in Italy’s restaurants. Thirty years ago, winemaker Peter Dow partnered with Washington State’s revered growers Mike Sauer, and later with Dick Boushey, to plant Italian varieties. Today these wines, made from Washington-grown sangiovese, merlot and cabernet sauvignon, continue to be enjoyed alongside great food and company. 58% sangiovese, 22% merlot, 20% cabernet sauvignon. Boushey Vineyard, Alder Ridge Vineyard, Hedges Vineyard, Taylor Mag Vineyard.