Crafted in the cool climate of the Finger Lakes using 100 percent carbonic maceration, this single-varietal cabernet franc is aged in stainless steel for six months. A “parent” of cabernet sauvignon, cabernet franc has some similar qualities but exhibits them in a lighter, more elegant fashion. Its herbaceousness makes it a dreamy partner for mushrooms.

This wine displays a deep, black-cherry hue, dotted with magenta and purple highlights. Black currants and black plums dominate the fruit-forward nose, with slightly subdued aromas of dried herbs emerging soon after. The herbaceous notes carry through to the palate, where one finds sage, green peppers and the merest suggestion of wet gravel. This wine is a delightful lesson in moderation, with just the right balance of acid, tannin and alcohol.

Pair it with: morels stuffed with sausage and sage, hen-of-the-woods (maitake) mushroom paté, and New England chicken of the woods chowder.