This flavourful Pinot from New Zealand’s Central Otago region is red Burgundy on steroids. Light purple in colour with a nose of raspberries, tomato leaf and rust, the wine is medium-bodied, elegant and dry with dense flavours of raspberry and dark chocolate. And a long, lingering finish. Food match: duck breast or grilled portobello mushrooms. (Vintages #61242)

Post City Magazines’ wine columnist, Tony Aspler, has written 14 books on wine and food. Tony also created the Ontario Wine Awards. He can be heard on 680News.