2022 Isenhower Cellars, Viognier — Brett and Denise Isenhower founded their winery (the 18th in Walla Walla) in 1999.

They have developed long time contracts with many of the top vineyards in the state, including Walla Walla, the Yakima Valley, Red Mountain, and the Wahluke Slope. Their “i-label” series features single varietal wines made with the same finesse and excellent fruit sources as their higher-end offerings, but at a more budget-friendly price. Viognier is a naturally rich and expressive white originally from the south of France. This one has the floral aromas and stone fruit flavors natural to the grape, with balancing acidity and citrus notes. It is rich and creamy thanks to five months’ lees aging and four months in French oak. Enjoy it with roast chicken, scallops, tagine, or mild curries. $17

2019 Saviah Cellars, The Jack Syrah — Rich Funk founded Saviah Cellars in Walla Walla in 2000. He had the perfect combination of enormous talent, a background in chemistry and soil science, and access to top vineyard sites, having previously worked with local wineries on water quality issues through a job with the county. In addition to his Saviah wines, Rich also produces a line of delicious and affordable wines under his Jack label. His Jack Syrah is blended with 8% Grenache and 5% Mourvèdre, sourced from several excellent vineyard sites in different areas. Aged in French oak, it has classic savory, earthy flavors and Rich recommends pairing it with “grilled rib eye, meatballs, steak and blue cheese salad, mushroom and green pepper pizza, or a classic cheeseburger.” $17

2021 Michele Biancardi, Uno Piu Uno — Michele Biancardi grows only indigenous grapes in his organic vineyards in Puglia, in the boot heel of Italy. This wine is a blend of Primitivo, the dark-skinned grape closely related to Zinfandel, and the indigenous grape, Nero di Troia (aka Uva di Troia) rarely planted outside the region. It is a low yielding grape with good structure and moderate acidity that produces full-bodied wines. Biancardi aims to craft distinctive wines that express the terroir of Puglia and allow the natural flavors of the fruit to shine through. This fresh, light-bodied wine sees no oak and is aromatic and fruity, with dark, red berry flavors, a touch of spice and earth, and great acidity and structure. Enjoy it with pizza, or sausage and tomato-based pasta dishes. $18.25

2019 Brotte, Creation Grosset, Cairanne — The Barville family has grown grapes in Châteauneuf-du-Pape since 1880. M. Charles Brotte, a descendent of the Barvilles, founded Maison Brotte in 1931. The estate is now run by his grandson, and has expanded to include other Rhône properties, including Domaine Grosset, in the Côtes du Rhône village of Cairanne. The property is planted on two distinct soil types, which combine to add both structure and aromatic intensity to the grapes, which thrive in the warm, dry Mediterranean climate. This wine is mostly old vine Grenache, blended with Mourvèdre and Syrah and aged in new and used French oak, stainless steel, and 100-year-old oak vats. It is rich, savory, and complex with notes of dark fruit, herbs, and forest floor. They suggest enjoying it with pheasant terrine, wild mushroom risotto, or chicken ragout with green olives. $19.75

2021 Azienda Agricola Coffele, Castel Cerino, Soave Classico — Coffele is based in the Soave Classico zone, east of Verona in northern Italy’s Veneto region. It has been a family run Soave producer since 1928 and was the first estate in the region to be certified organic (they also follow biodynamic practices). This wine is 100% Garganega, sourced from their hillside vineyards in Castelcerino, which range in elevation from 490 to 1,470. The volcanic soil, mixed with limestone, adds depth, fresh acidity, and minerality to the wine. Their Castel Cerino has subtle floral aromas, with notes of herbs, green apple, and almonds. The winery suggests pairing it with fish, shellfish, or pasta—especially risotto with peas or asparagus. It would also be great with roast chicken. $17

2022 Colterenzio, “St. Magdalener,” Schiava — Schiava is a light-bodied red grape most commonly grown in northern Italy’s mountainous Alto Adige region. This wine is produced by a cooperative, whose 300 members sustainably farm vineyards in one of the best sub-districts in Alto Adige. Their “St. Magdalener” Schiava, blended with a bit of Lagrein, comes from a single south-east facing vineyard with quartz-porphyry soils mixed with sand and clay. It is a classic rendition of the grape—light and fresh, with earthy aromatics, soft, juicy red fruit flavors, and good acidity. Relatively low in alcohol, it’s great with charcuterie, especially south Tyrolean speck (a type of cured ham), fall foods, or as a lighter option with heavier winter fare. You could even enjoy it with a bit of a chill. $17