The New York Times Wine Club offered this wine at $18 per bottle, plus, of course, shipping. Since we don't have their prestige, we'll just have to sell it to you for two-thirds their price. The Times' description: "This fresh, exuberant wine has enough heft to pair with lean, simply prepared beef dishes or with pastas with red meat sauces, but is best suited to pork and poultry. Its medium body and bright acidity also makes it light enough to serve with fish, especially when herbs and spices are incorporated. Distinctive and bright, it is a delightful stand-alone libation, before or after a meal. Also look for culinary inspiration from local foods from the Marche region. Consider Pecorino and Casciotta cheeses, brodetto (fish stew), vincisgrassi (a local interpretation of lasagna), or porchetta (suckling pig stuffed with fennel and garlic)." Bayway people drink wines, NY Times people imbibe "libations, but they pay for the pizazz."