I'm glad to call Minnesota home for many reasons. At the top of that list is the fact that just when I'm about to tire of a season, the next one appears. More than just a change in the weather, I'm also ready to cook differently, which means the light, citrusy white wines I've enjoyed the past few months will be replaced with reds that can play nicely with late season produce as well as pair with dishes cooked low and slow. That isn't an easy task! Fortunately, Caruso & Minini Nero d'Avola from the central-western coast of Sicily does exactly that. The location's coastal winds and maritime influence produce Nero d'Avola with a much brighter profile than when grown in the southern part of the island. Here, juicy flavors of ripe cherry and blackberry are front and center, with subtle herbal notes and a finish that feels fresh, not heavy. This means you can chill it down a bit on those lingering hot days and serve it with the last of the season's good tomatoes or freshly made pesto (you don't have to make it - our Cheese Shop does!). Or serve it at cellar temperature (about 55-60°F) when that cool, crisp fall air rolls in, and something good is simmering on the stove, or your favorite pizza is about to be delivered. -Noelle Starr, Consultant