One of the most favorable wines in Europe, otherwise known as Tinta Amarela, is hard to come by in the States. How can one of the most favored wines in Portugal and one of the most drinkable wines in the world not even be known here in the States?

Leave it to Sonoma County, where you will find a Croatian winemaker who has bottled and perfected this grape. There is a small acreage of it in Lodi, California, and Frane Franicevic of Sunce Winery in the Russian River area has bottled it beautifully.

Why do I say it’s made of steel? Well, when you have flatbread with prosciutto, I wasn’t surprised it paired perfectly. However, with salmon poached in tomato, red pepper flakes, and lemon, it stood right up to all the acid flavors by keeping its velvety-smooth tannins in check.

The wine was a perfect sidekick to my all-encompassing dinner menus. Who doesn’t have a varied dinner menu that may or may not work with your wine? If you like to cook varied dishes from fish to pork with an occasional lamb or veal, this is a nice bottle to have on hand.

Also, if you’re a stickler for red wine, (as opposed to white wine), this full-bodied, smooth, and beautifully colored wine will make you happy.

My husband made sure I noticed the beautiful color flow right out of the bottle—yes, it was that noticeable. It is surprisingly tough as nails when it comes to pairing because it can stand up to just about anything we may have.

This grape needs to be picked at the right time, and if this is what it takes to have me at hello, it is well worth the close. Surprisingly uncharacteristic of pinot noir, which has to be grown in a sensitive climate with just the right amount of heat and fog, this sturdy grape has that same sensitivity, although it can be grown inland in warmer weather.

Right out of the gate, this was as close to perfection as I can explain. from the nose, the color, and the silk pour that immediately had our attention, the deep flavors with smooth tannins were amazing.

Then I realized I had lemon-flavored salmon baked in a spicy red pepper flake sauce. I was a little worried that I might have to vacuum the air out of this bottle to save it for later.

But I had to do it anyway! I took a bite of my spicy, acidic salmon, sipped it, and was again wonderfully amazed as my eyes dimmed, and my palate was transfixed.

Although I had to look up this unknown grape, the more I read about it, the more it sat there, staring at me, telling me, “Yep, that’s me! Here I am!”

The nose is amazing, and the pour is smooth. The flavors, from the most common flatbread to the strongest acid flavors, are beautifully paired.

At $40 a bottle, there were less than 10 barrels made of this as I write this. And there are not many barrels of this anywhere else in California. Just saying.…

Oh yes, we will meet again.