Yes, really! After a couple of wonderfully refreshing whites and our new favorite French rose (that just happens to be from California), we move into what has to be the oddest wine pairing ever. First a stunning Nebbiolo from arguably the best (certainly the most expensive!) producers in Barolo, Roberto Conterno of Giacomo Conterno. More impressive still is the $68.98 best price. And then musician Maynard J. Keenan's take on Cotes du Rhone - if it came from 4,300 feet elevation in Arizona and delivered big flavors at under 13% alcohol.

Here's the full line-up you'll be trying:

Ruttenstock Gruner Veltliner Klassik 2025 - Grüner for SB drinkers now, with pink grapefruit, Key lime, and Meyer lemon so fresh and bold it’s like a squirt in the eye! It will turn more traditionally "Gruner"-like over the next few months and be delicious that way, too!

Cieck Erbaluce Di Caluso Vigna Misobolo 2022 - Remo Falconieri was an Olivetti typewriter designer when he chucked it all to create this winery in the hills north of Barolo. His Erbaluce is full of starfruit, gooseberry and green melon fruit with a captivating almond note in the back. 

Language of Yes Les Fruits Rouges Pink Wine 2025 - It's tempting to make Randall Graham the star of this story, but it's actually the 28% Tibouran that Randall grafted onto Pinot Noir stock. So I guess Randall is the star? Nah, it's the wine, which is dry, vibrant and delicious!

Conterno Nervi Gattinara 2022 - Roberto Conterno applies the same care and skill here as he gives is $800+ per bottle Giacamo Conterno Barolo. But with Gattinara purity, finesse and immediacy. Deserving of the 96 point ratings and a steal from $68.98 vs the $100 release price.,

Merkin Vineyards Chupacabra Rosa Arizona 2023 - Maynard J. Keenan makes music around the world but he makes wine back home in Arizona. This is his blend of Grenache, Mourvédre, Syrah, and Petite Sirah from 4300 ft. elevation and it really sings. It's juicy, earthy and full of ripe fruit.

And a surprising cheese to match: Massimo Magaya de Sidra. Take cow's milk cheese from the corner of Galicia and Basque country in Spain, shape it in a cone, then finish it's aging surrounded by the pressings left from making cider. You get milky richness with subtle apple and alcoholic notes and even more apple from the edible rind. A wild ride - kind of like the wine tasting itself!