As temperatures start to drop from the summer heat, it’s once again time for full-bodied reds to show up on everyone’s recommended lists. Like so many of our friends and customers, it’s easy to gravitate to those juicy, fruit-forward “Cali Cabs” – Caymus, Louis Martini, Trefethen, Silver Oak, and so many more. We all know and recognize the classics from our favorite restaurants or our friends’ home collections. And while those classic California Cabernets are consistently amazing, my hope here is to give you some great suggestions that will help you expand your red wine palate and discover some new favorites.

Left-Bank Bordeaux: One of the biggest challenges with picking a great French wine is that the label won’t tell you what’s in it. For Cali Cab lovers, here’s the simplest cheat code to find a new favorite from Bordeaux. Most “Left-Bank Bordeaux” wines are blends, but the predominant grape is your favorite. Yup ... Cabernet Sauvignon. Try asking your server or local wine shop owner for one from the Saint-Julien or Pauillac appellations, two of Bordeaux’s most celebrated Cabernet-producing regions. What makes Left-Bank Bordeaux unique is its deep, gravel-based soils, which radiate heat at night back to the late-ripening, thick-skinned Cabernet grapes. If you like a big, bold Cab, go with one from Pauillac. If you prefer something a bit more refined with softer tannins, Saint-Julien is always an excellent choice.

Cabernet Franc: Also present in those Left-Bank Bordeaux blends is Cabernet Franc. Researchers found that in the 17th century, Cabernet Franc vines were crossed with Sauvignon Blanc vines, giving the world Cabernet Sauvignon. This explains why you’ll often hear Cabernet Franc referred to as the “grandfather of Cabernet Sauvignon.” If you’re a Cali Cab lover and have never tried a single-varietal Cabernet Franc from the U.S., it may quickly become a new favorite. With the same dark fruit flavors and structure that keep you coming back for those Cali Cabs, Cabernet Franc is a bit leaner, with softer tannins and an aromatic character you’ll quickly come to love.

Amarone: Welcome to my favorite full-bodied Italian wine! No offense to readers who love Barolo and Super Tuscans (which often have Cabernet Sauvignon in the blend), but this rich, dark cherry, spiced Italian beauty will make a strong run onto your list of favorites. The Corvina grape dominates this blend, but here’s Amarone’s secret – the use of partially dried grapes. This move by the winemaker concentrates the sugars and drives alcohol up to Cali Cab levels during fermentation. You’ll want a main course with enough fat and depth to stand up to Amarone’s big, bold tannins and its fruity, spicy, and savory complexity.

Malbec: If you don’t know Malbec yet, your Cali Cab-loving friends who do will all say the same thing: “You’re going to love it!” You’ll recognize the same full-bodied, satisfying weight Cab lovers are used to, but with some distinctly unique characteristics. Blackberry and plum are ever-present, instead of Cab’s cassis.

Malbec also shows softer, more approachable tannins and a smoother texture that makes it an easier-drinking younger cousin to your biggest, boldest, cellar-worthy Cali Cabs. You’ll also notice a touch of smoky, savory depth from oak aging, another hallmark of Malbec’s distinct complexity.

Châteauneuf-du-Pape: In the 14th century, the Pope moved from Rome to a small southern-Rhône city called Avignon. He quickly commissioned a summer château just north of the city and planted vines all around it. Châteauneuf-du-Pape literally translates to “new castle of the Pope,” and lends its name to this full-bodied, red-fruit-forward favorite. One unique detail you’ll spot on every bottle is the papal coat of arms molded into the glass, just above the label. Up to 13 different grape varietals can be blended into a “CDP” (as it’s commonly referred to), according to the appellation rules. But, the most dominant are Grenache (jammy, bright red-fruit richness), Syrah (deep color, structure, and dark-fruit depth), and Mourvèdre (structure and earthy complexity). CDP’s ripe red fruit, warmth, and earthy spice make it perfect for any hearty, herb-driven dish or your favorite roasted game entrée.

If you see me around town, ask anytime – I’m always happy to recommend specific wineries and winemakers for these delicious Cali Cab alternatives. In the meantime, jot these down and ask your favorite server or local wine shop owner for a recommendation. Step outside your Cali Cab comfort zone and try something new! Make no mistake – those Cali Cabs are amazing, and I’m a huge fan myself (especially Hourglass Blueline Cabernet Sauvignon if you haven’t tried it). But one of the best parts about learning about wine is discovering new favorites along the way. Cheers!