Bold red wines are perfect for transitioning to springtime, especially when the weather is unpredictable—one day it’s 75° F, and the next day 50° F! Here are three delicious red wines with the winery’s recommended pairings to transition your table to spring.

Oregon Pinot Noir and Beef Ribs with Eggplant

Owned by the famed Maison Louis Jadot, Résonance Vineyard Pinot Noir is a terroir-driven wine with grapes from the top vineyards in Oregon, specifically the Yamhill-Carlton region. The wine is ruby red in color with spices well supported by a nice and subtle “boise.” It has well-structured tannins and minerality. Although the 2017 is very young, the wine exhibits excellent aging potential.

Guillaume Large, Résonance’s on-site winemaker, suggests pairing this single-vineyard Pinot Noir with beef ribs cooked in the oven at low temperature with sides of eggplant and glazed shallots.  “The texture and tenderness of the ribs will balance with the finesse and the structure of the tannins in the Pinot Noir. The texture and flavors of the eggplant will balance the concentration and complex aromas of the wine. The acidity and sweetness of the candied shallot will pair well with this youthful wine.”

Suggested recipe: Slow-Roasted Beef Ribs from Résonance Winery

Argentinian Malbec with Lamb Ribs

Produced by Alta Vista winery, the Terroir Selection Malbec is a blend of the best terroirs in Argentina from the Luján de Cuyo region, which adds a ripe, mouth-filling fruit character that’s very long on the palate, and the Valle de Uco region, which gives bold, young primary fruit aromas and roundness in the mouth. The Terroir Selection is 100% Malbec with deep purple hues and spicy aromatics. On the nose, it has fresh, ripe, dark fruits. On the palate, it has great freshness and openness, accompanied by soft tannins, leading into a long finish. It is a powerful yet elegant Malbec perfect for the transition to spring.

The winery suggests pairing this wine with lamb ribs braised in red wine served with fresh salad or potatoes: “A complex wine with sweet tannins, such as Terroir Selection, needs a harmonious food match to enhance its characteristics. This silky Malbec and this intense dish make a delicious combination of flavors. The cooking technique softens the protein of the meat, which matches perfectly the complexity of the wine. Ribs can be first seared on a charcoal grill for smoky flavors, which complements the wine aromas.”

Suggested Recipe: Lamb Ribs Braised in Red Wine from Alta Vista Winery

Barolo and Porcini Risotto

Owned and operated by the Chiarlo family since 1956, Michele Chiarlo Tortoniano Barolo is one of their signature wines. Produced in the Piedmont region of Italy, this delicious wine has layered aromatics of mint, fennel, plum, spices, rich red currant flavors, with hints of rose petals. On the palate, Tortoniano has flavors of black raspberry, ripe cherries, and hints of licorice and espresso. The wine’s acidity is balanced, and it has silky tannins and a long finish.

Stefano Chiarlo, Michele Chiarlo winemaker, recommends a vegetarian option of porcini mushroom risotto. “Barolo wines have delicate aromas with bold tannins and high acidity. The wine should be served with a dish that has bright flavors, fatty meats, or hearty consistency,” explains Chiarlo. “I would recommend serving risotto with our Tortoniano Barolo. The risotto’s creamy consistency and starchiness will absorb the bold tannins (or bitterness of the wine), while the acidity in the wine will cut through the fat in the dish. The porcini mushrooms will bring out the floral and earthy notes in the wine.”

Suggested recipe: Porcini Mushroom Risotto from Michele Chiarlo Winery