Images via Wine Align, Animation via Flickr

If you like pinot noir, then try…

Nicosia Fondo Filara Nerello Mascalese 2008, IGT Sicilia, Sicily, Italy $12.45 #222653

Mount Etna and its main grape nerello mascalese seem to be attracting more and more attention lately, which is well deserved in my view. The style here is a wine of slighter, more elegant body than one would expect from this far south, from vineyards over 650m on the side of the volcano, with an exquisite salty-like minerality that persists nicely on the palate. Fruit is a mostly savoury red berry in a complex expression overall, while acidity is mouth-watering. A tailor-made food wine; fine value.

Best: 2012 to 2014.
Serving Temp.: 14-15ºC.
Pairing: Charcuterie.

Kir Yianni Ramnista Xinomavro 2008, AOQS Naoussa, Greece $18.95 #178020

A big step above the 2007 Ramnista from Kir-Yianni in my view, returning to a more moderate degree of ripeness and balanced oak integration. The nose is wonderfully savoury and resinous, like fine nebbiolo from Piedmont, including licorice, dried rose petals, resinous herbs, tar and dried red fruit character. The palate is decidedly firm and tight, with both bright acid and high tannins, yet exceptional complexity and depth. Decant one hour ahead or cellar two to four years.

Best: 2014 to 2020.
Serving Temp.: 18ºC.
Pairing: Oven-roasted leg of lamb with black olives and sundried tomatoes.

DOMAINE Tissot Trousseau Singulier, 2009, Jura, France $ 39.95 (Available from The Living Vine Agency, http://www.thelivingvine.ca/

Exceptionally savoury and juicy wine from the rare Trousseau variety here, made by the irrepressible and constantly searching Stéphane Tissot. Tissot is an advocate of biodynamic farming and takes a hands-off approach in the winery, resulting in wonderfully pure and honest wines, authentic expressions of site and grape. This is all tart red fruit and edgy minerality, with a juicy bite and tight grip on the palate that keeps you coming back for more and more.

Best: 2012 to 2018.
Serving Temp.: 16ºC.
Pairing: Rare-grilled bluefin tuna with yuzu drizzle.

_____

John Szabo is a master sommelier and wine writer for Toronto Standard. Follow his tweets here: @johnszabo.

More recommendations by John Szabo at www.johnswines.com

For more, follow us on Twitter @TorontoStandard and subscribe to our newsletter.