Bonterra 2020 Young Red

Slightly chilled Bonterra 2020 Young Red would make a perfect partner for picnics, barbecues, Memorial Day celebrations, and for sipping on the summer patio. And yes, it’s a slam-dunk with Margherita pizza.

Ted Scheffler

May 13, 2021

There are times when I want to drink red wine, but don’t want something rich, heavy, oaky and full-bodied. For instance, when I’m eating something like pizza or barbecue. Now, normally I would turn to a Rosé wine in that circumstance. But I recently came across a lighter-style red wine from Bonterra Organic Vineyards called Young Red ($16) that fits the bill perfectly.

2020 Young Red is a Grenache-based wine with Malbec added to lend ripe cherry and raspberry aromas, and Viognier, which adds floral apricot notes. The stainless steel-aged wine isn’t oaky or cloying, but very fresh and vibrant tasting. Slightly chilled Bonterra 2020 Young Red would make a perfect partner for picnics, barbecues, Memorial Day celebrations, and for sipping on the summer patio. And yes, it’s a slam-dunk with Margherita pizza.

Photo by Ted Scheffler

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Sips, Utah Bites

red wine, wine

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.