A Mix of Our Red Wines

Certainly a jewel of a bottle from one of our favorite places for wine on the planet, the Amethyste is dark and structured, with a superb sense of tension between the tannin, the acidity, and the fruit weight of the wine. A sensational example of Gamay from a tried-and-true grower, enjoy with those close to you, and new friends you're looking to impress.

A darker, tenser Beaujolais like the Amethyst will work brilliantly with more serious fare: venison with a fruit-based reduction, steak au poivre, or coq au vin will all be perfect, along with heartier vegetarian dishes like less spicy curries or pastas.

An extremely rare low alcohol cuvée, from the intrepid Domaine de la Ville Rouge, the "Au Pied de la Source" delivers on the trademark aromas of Syrah, and Pinot Noir, while presenting a palate that's at once fruity, but deeply complex. Opening with notes of wild blueberries and black raspberries, along with just a whiff of smoke, the palate is full-fruited, with a deep mineral streak, and barely-there tannins.

A simultaneously flavorful and ethereal red like this will do well with meaty appetizers and small bites, like grilled lamb kabob or kibbeh with tahini, a hearty mushroom soup, or a pan-seared, skin-on chicken breast.

Opening with distinct notes of farm-fresh blueberries, dark flowers, and just a whiff of smoke, the Pulchra Durmiens really comes alive on the palate, with the same blue fruit present, but also more raspberry, and some meaty Syrah elements. With tense acidity, and a firm, food-friendly finish, it's a wine that will do well with a variety of fare.

The bold Pulchra Durmiens is an ideal pairing partner - big enough to stand up to the meatiest proteins, but light and expressive enough to let more delicate fare shine, it will be ideal beside roast poultry or pork with lots of spices, seared red meat with wild mushrooms, or a meaty vegetarian preparation like mushroom risotto or bolognese.