I'm not ready to forego my summer sipper whites and rosés, but I am warming up to the idea of reds. To ease into tannin territory, I'm choosing fruit-forward reds. This blend from the Douro Valley wine region in Portugal is great for just that, and can even be served slightly chilled. It's got that "someone's been cooking in the kitchen" scent on the nose: meat and cherry pie. It's bursting with red fruits. Acidity comes through mid-palate, and there's enough of it to pair well with all of those tomatoes in your garden that you don't know what to do with. Could also go with lighter dishes or cheese. The tannins are subtle, but definitely present. Not a very long finish, but with enough balance and structure to make you want more.