Vegetables Grilled Or Roasted

Red · Medium · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

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.

Provence's coastal white — Marsanne and Clairette blends from a tiny appellation outside Marseille. Bright, mineral, salt-air-tinged; the bouillabaisse wine.

Languedoc's largest appellation — Grenache/Syrah/Mourvèdre blends, sun-warmed, rustic, peppery, garrigue-scented. Honest, food-friendly, never expensive.

A tiny, ancient Provence appellation outside Aix — both reds and whites of unusual character from native grapes. The collector's Provence.

Spanish wine region defining itself by Verdejo — bright, citrusy, herbaceous whites with grapefruit and fennel. Reliable and rarely expensive.

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Northern Rhône Syrah from the right bank of the river — lighter and more aromatic than Hermitage, all raspberry, violet, and white pepper. Ready to drink within a few years.