Calf's Head With Gribiche Sauce

Red · Medium · Dry

Loire wines from around the city of Angers — Chenin Blanc whites (dry to sweet) and Cabernet Franc rosés. The whites are tremendous values.

Bandol's serious rosé — Mourvèdre-led, fuller-bodied and more savory than Provence pink, with the structure to handle full meals. Rosé that thinks it's a red.

France's most coastal serious appellation — vineyards above Nice making whites, reds, and rosés from native grapes. Tiny production, hard to find, increasingly celebrated.

Loire Cabernet Franc — bigger and more structured than neighboring Chinon, with darker fruit and earthier character. The Cabernet Franc to age.

Loire Cabernet Franc at its most refined — pencil-shavings, raspberry, and a flint-stone finish. The bistro red of choice; equally good chilled in summer.

The most aromatic Beaujolais Cru — Gamay all rose petals, raspberry, and silk. Drink chilled, pair with charcuterie and quiet conversation.

Southern Rhône's other great red — Grenache-led, more structured than Côtes du Rhône, less expensive than Châteauneuf. Dark fruit, herbs, garrigue; built for slow-cooked lamb.

The northernmost and most lyrically named Beaujolais Cru — Gamay with a touch of weight and a long red-fruit finish. Romantically appropriate for Valentine's Day.

France's most serious rosé — a single Rhône appellation devoted to dark, structured rosé from Grenache and friends. Bigger than Provence; nearly red. Pairs with grilled meat.