2004 San Fereolo Dolcetto di Dogliani Valdibà (Piedmont) Dark and brooding with rich dark fruit flavors, hefty tannic structure and lots of acidity. Hint of toasty oak at the back end. The tannins were a bit overpowering for pizza but it would be really good with a stew or some salami. Give it a year or so to integrate. Worth the $8.
NV Hidalgo Jerez Cortado Hidalgo VOS (Jerez-Xérès-Sherry) Room-filling aromas of sweetened caramelizing butter, roasted almonds, and dried orange. A bit thin on the entry at first but fills out over the next couple of hours. Bone dry with flavors of ground coffee bean and nuts. I find some bitterness that is a bit off-putting at first but it really grows on me, much like the first sip of Campari (without the sweetness to counterbalance). I’ll be back for more at $13.