The middle of the road, in the best sense. These are reds with flesh on them and no rough edges: ripe red and dark fruit, tannins polished rather than gripping, and enough acidity to keep everything moving. Merlot from the right bank and beyond, Tempranillo from Rioja and Ribera, Sangiovese from the hills of Chianti Classico, Barbera from Piemonte, Grenache and Syrah blends from the southern Rhône, Douro reds and high-altitude Malbec.
If you want one bottle that will please a table of six with different tastes, it is almost certainly in here. Serve at 16°C to 18°C, open half an hour ahead, and pair with roast meats, ragù, hard cheeses, burgers or a Sunday lunch.