autumn’s reds

SANTA JULIA + CABERNET SAUVIGNON 2010 ($10) ARGENTINA >

Dallas’ average high temperature in October starts at 83 degrees and, thankfully, drops to 72 by the end of the month. Which means it’s time to enjoy red wine again.

This summer’s record heat made it especially difficult to drink red wine, what with its higher alcohol levels and bigger tannins. Unless you kept the air conditioning at 68 degrees, just looking at a glass of most red wines was enough to make you sweat. And drinking it was even worse.

But in October, that shouldn’t be a problem. The cooler weather pairs with red wine like red wine pairs with most cuts of beef. Think backyard barbecue, with steak on the grill or brisket in the smoker, and you’re in business. Here are several reds to get you started:

This Sicilian red is made with the native nero d’avola grape, which produces a solid, winning wine with a bit of red fruit, a little acid and a full mouth feel.

I’ve yet to taste a wine from Santa Julia, Argentina’s top green wine producer, that didn’t offer value and quality. Look for black cherries and blueberries.

Wellmade pinot noir in the fruit-forward California style, which means lots of ripe cherry and cranberry flavors. Quality pinot at this price is difficult to find, which explains the Fleur’s popularity.

—JEFF SIEGEL

ask the WINE GUY?

Q. WHAT ARE TANNINS?

A. Tannins come from a chemical found in grape skins and seeds. Since red wine is made with the grape skins and white wine isn’t, red wines are more tannic than white wines.

—JEFF SIEGEL