If this is the first chilled red you ever drink, it might feel kind of like a revolution, like a change in mindset you can taste. It’s a field blend of grapes, made in such a way that the tannins aren’t too strong. When tannins taste like a black tea that’s steeped too long – it’s astringent. This is not that. Clearly made by someone who was tired of feeling punched in the mouth after a glass of red. And from someone who was feeling hot, temperature hot. This person made a delicious, low-intervention wine, that is meant to be drunk chilled. Oh, and most of this went through carbonic maceration - a spontaneous process creating its distinct, candied (but not sweet) flavor.
(Check out our wine from Amplify for a description of this unique winemaking process.)
This pairs with so much food. Just not sweet foods. Keep it savory, and this will work beautifully.