Mountain Ham (jamón Serrano)

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

Provence's most serious red — Mourvèdre-dominated, structured, savory, with notes of black olive, leather, and Mediterranean herb. The age-worthy alternative to a southern Rhône.

Veneto's pale, friendly red — the same Corvina-based blend as Valpolicella, made lighter and fresher. Drinks like a serious rosé; serve slightly chilled.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Medium · Dry

The November-released Gamay that became a marketing phenomenon — bright, simple, banana-and-bubblegum, made for immediate drinking. Chill, pour, don't overthink.

Red · Medium · Dry

A step above generic Beaujolais — Gamay from 38 designated villages, with more weight and a longer finish. The everyday Burgundy at half the price.

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

The largest of the Beaujolais Crus and one of the friendliest — Gamay with juicy red fruit, soft tannins, and an easy charm. The Cru you reach for first.

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 highest-altitude Beaujolais Cru — Gamay at its most delicate, all violets and red currants. Serve chilled; pair with cured meats and goat cheese.

The rarest of the Beaujolais Crus — Gamay with floral aromatics and a touch of oak influence, often. Drinks like a quiet bridge between Pinot and a southern French red.

Roussillon's coastal red appellation — Grenache and Mourvèdre from the steep terraces above the Mediterranean. Sun-warmed, dense, mineral-tinged.