While we are proud that many of our selections represent tremendous values, clients don’t often excitedly tell us they’d be happy to pay more for a specific bottle. This happens regularly, though, with Clos La Coutale’s Cahors. In a similar vein, we’ve been saying for years that we would continue to trumpet this rouge’s value even if it were pricier. With that in mind, now is a great time to stock up because Philippe Bernède’s “black wine”—made of 80% Malbec and 20% Merlot—just might be the quintessential wine for winter. Deep, dark, earthy, and spicy, it suits all kinds of stews and braises. Richard Olney often paired it with cassoulet, the kind of cold-night casserole that warms your bones. Christopher Lee, whom you may know from our past parking lot parties or wine club recipes, suggests a pan-fried duck breast or black truffles over soft eggs on toast with a truffle-scented reduced cream. You also can’t go wrong by simply frying up some merguez. Whatever you decide to pair it with, you’ll be impressed by how fresh, juicy, and buoyant a wine this dark can be.