Red wines to go with the grill

Cabernet Sauvignon 2015, Douglas Green, Western Cape, DGB, South Africa red, $10.15, SAQ # 12383248: Getting better and better with each vintage. Yes, there is a touch of sweetness on the attack, but the finish is rich and with tannins that actually grip. There is a hint of smoke, which adds some complexity. A very solid wine. Residual sugar: 2.8 g/L. Grape variety: cabernet sauvignon. Serve at: 16 C. Drink now. Food pairing idea: smoked ribs or chicken with sweet basting sauce. Yecla 2014, Monastrell, Old Vines, Bodega Castano, Spain red, $12.95, SAQ # 10946334 (SAQ Dépôt only): Easy drinking. Good fruit here without being smothered by oak. The wood is there, but acts as a spicy, smoky backbeat to the central sunbaked, dark fruit. Tannins are easy. Perfect for a braised piece of meat because of its silky texture. Residual sugar: 3.9 g/L. Grape variety: monastrell (mourvèdre). Serve at: 16 C. Drink now-2018. Food pairing idea: grilled chicken or beef brochettes. Montepulciano-d’Abruzzo 2015, Masciarelli, Italy red, $15.50, SAQ # 10863774: Big and burly with lots of tannin, but the ripeness and hint of sweetness to the fruit softens it up nicely. Lots of fresh fruit notes, with a nuanced herbal note on the finish. Residual sugar: 5.3 g/L. Grape variety: montepulciano. Serve at: 16 C. Drink now-2018. Food pairing idea: white meats with herb and mustard marinade. Primitivo 2014, Torcicoda, Tormaresca, Italy red, $19.95, SAQ # 11331631: Big, powerful, with dark fruits and loads of spice. Has a raisined fruit character and ripe tannin. Very primitivo. Still, it’s not blowsy or overblown. Touch of smoke on the finish. Residual sugar: 6.9 g/L. Grape variety: primitivo. Serve at: 18 C. Drink now-2018. Food pairing idea: filet mignon brochettes with tamari and ginger marinade. Zinfandel 2013, Amador County, Easton, California red, $24.60, SAQ # 897132: Black plum and blackberry, with a hint of spice and tobacco on the finish. The bonus is a rather meaty note that adds more complexity. Dry for a zinfandel, which is why this is one of the better zins on the market in Quebec. Residual sugar: 3.9 g/L. Grape variety: monastrell (mourvèdre). Serve at: 16 C. Drink now-2020. Food pairing idea: grilled chicken or beef brochettes. Campo de Borja 2013, Veraton, Alto Moncayo, Spain red, $34.50, SAQ # 11668241: Tons of power. A silky, richly textured red that shows a great balance between fruit and oak. Smoke, licorice, white pepper and sweet cooking spices on the complex finish. Still very youthful; this will gain even more depth with a little patience. Residual sugar: 1.8 g/L. Grape variety: grenache. Serve at: 16 C. Drink now-2021. Food pairing idea: ribs with barbecue sauce. The Chocolate Block 2015, Western Cape, Boekenhoutskloof, South Africa red, $38.35, SAQ # 10703412: Much cleaner and fresher than I remember. Juicy with nicely layered tannins. Oak is way in the background, adding spice if anything. Yes, there’s a touch of chocolate on the finish, and it has a New World feel. But if you want a powerful wine with elegance, this is it. Residual sugar: 2.7 g/L. Grape varieties: syrah, grenache, cabernet sauvignon, cinsault. Serve at: 18 C. Drink now-2022. Food pairing idea: T-bone with steak spice.