Grolleau is one of those grapes unlike any other in the world of wine; earthen, tart-fruited, and refreshing, it's achieved worthy cult status of true Loire lovers. This expression from Compagnons du Schist opens with notes of ripe bing cherry and dusty, dried clay, moving to a palate with tart cherry fruit, rustic tannins, and a long, refreshing finish.

A great red aperitif, the Cuiellette des Oiseaux is a versatile pairing partner that will match everything from roasted mushrooms tacos with tomatillo salsa, a venison loin with a cherry reduction, or something as simple as a burger off the grill.

Morgon is one of Beaujolais's most rugged corners, and while its wines have all of the fruit, charm, and grace of the region at large, they also bring a certain muscularity and power to the party that's uniquely compelling. Opening with notes of freshly-picked blackberries and dark plums, the palate balances intense, yet tart red fruits, with a bit of herbal green - it's a compelling wine all on its own, but will flourish beside food.

A uniquely well-suited pairing partner, the abundance of fruit, and firm tannins here will elevate all kinds of fare. The Morgon will be especially delicious beside roasted poultry like a whole chicken or turkey, earthy grilled mushrooms, or a grilled sausage with cabbage.

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.

A Cabernet Sauvignon from first blush, the Domaine de la Triballe opens with assertive notes of red fruit, and a bouquet of fresh mint, moving to a palate that fills the mouth, with the same red currant and cherry, along with a distinct mineral streak, and a fresh, lightly tannic finish.

Cabernet Sauvignon will always call out for red meat, and the Triballe is no exception - enjoy with a classic Bouef Bourguignon, or a classic Daube from Provençal, or, an earthy, wild mushroom soup.

A perfect red for chilling and enjoying outside in the late summer or early fall, the Spitze der Flamme opens with notes of cranberry, black pepper, and just a whiff of smoke, while the palate is juicy and fresh with minor tannins, medium fruit weight, and crisp, cool finish.

A great sausage wine, enjoy at end of the summer barbecues with a brat or a hot dog, or with more traditional austrian fare like schnitzel, although the wine is perfectly palatable on its own too.

While most of the Nebbiolo in Piemonte needs about three to five years of time to tame its rugged tannin and ripping acidity, the talented vigneron at Casalin has truly softened the beast here, and made a wine that's not just approachable, but absolutely delicious in its youth. Opening with effusive notes of candied cherry and strawberry, the palate begins juicy and satisfying with the same primary fruits, and moving to a bright finish with remarkably long tannins.

A lovely wine to pair with lighter proteins like a roast chicken or turkey, the sweetness of the fruit on this wine makes it a great foil for game too, and adds a dimension to sweeter fall vegetables like beets or honeynut squash.

A chenin from two of our most respected growers in the Côtes Roannaise, the Fumée Claire opens with notes of honey, beeswax, and ripe citrus, while the palate is direct, and laser-focused, with a core of citrus, and a present mineral backbone.

Perfect for sipping and contemplating on its own, the Fumée Claire will match well with bright seafood and vegetable appetizers like crab cocktail, scallop tartare, and marinated leeks.

Although this wine may come from the Northern hills of Italy, this wine could dupe any experienced wine taster into believing it was from Burgundy's limestone soils. Opening with notes of fresh-struck match, cream, and ripe citrus, the palate is rich, and glassy, with ample fruit weight, and a zesty, bright finish.

With Chardonnay, particularly one with a bit of richness, you can never go wrong with a lovingly roasted chicken with seasonal vegetables and crispy potatoes, though this wine's brightness will make it an excellent pairing with seaborne foods too - think a pan-seared cod filet with pesto and balsamic reduction, or scallops with beurre blanc.

Vinho Verde, or "green wine," in Portuguese, has become a staple of easy, summer sipping for a reason, but there's more to this region than just simple, straightforward wines. The Aphros Loureiro opens with stylish notes of freshly-struck match, seabreeze, fresh leon, and green apple, and moves to a laser-focused palate that reflects the same notes, with lip-smacking acidity.

You can taste the sea in this wine, making it a natural pairing partner for seafood and fresh fare: enjoy beside chilled shrimp cocktail, freshly-shucked oysters, a crab louie salad, or a salad niçoise without the fish for a vegetarian option.

While South Africa may be known widely for the famous crossing, Pinotage, we'd argue that the finest wines in the country come from old vine Chenin Blanc. Opening with vintage notes of chamomile honey, and just a whiff of wet stone, the palate is vibrant and citrus-tinged, with lemon-like acidity keeping everything fresh.

A perfect aperitif, the Love is More than a Feeling is spectacular on its own, but will do very well beside a cheeseboard to begin, especially if goat cheese is on offer. It will also play very well with a variety of great festive soups like a lobster bisque, or roasted mushroom.

A wine that shows its class from first breath, the Proidl Müller-Thurgau opens with tantalizing notes of yellow and white flowers, along with a bit of fresh spring rain, moving to a juicy palate with both citrus and stonefruit elements. The wine sits elegantly and broadly on the tongue before finishing with bright, typically-Austrian acidity.

A superb wine for food-pairing, enjoy the Müller-Thurgau beside either seafood or vegetable appetizers like shrimp cocktail, mussels in white wine, or a classic vichyssoise.

One of our favorite grapes from one of our favorite growers, the Cueillette des Oiseaux blanc opens with classic notes of ripe, sweet citrus fruit, alongside light intimations of yellow flowers, descending to a palate with brisk acidity complemented by full, mouth-wateringly sweet lemon.

An easy wine to love on its own, the Cuillette Blanc will do especially well beside raw seafood like oysters on the half shell with mignonette, or grilled lobster tail with chili butter if you're feeling festive, it will also go brilliantly with zesty salads with lots of farm-fresh veggies.

The Pinot vines for this wine were planted after Thiago, the winemaker, returned home to Portugal after oenology studies in Oregon where he fell in love with the grape. The wine opens with trademark Pinot notes of cherries and soft herbs, while on the palate, these fruits are confirmed in a tart, refreshing form.

Both great as an aperitif and as a gastronomic rosé, the Magnético will pair very well with vegetarian appetizers like gazpacho, or pan con tomate, or light protein like grilled shrimp.

While Provence may be renowned for its rosés, some of our favorites from France come from the fertile soils of the Loire River. This wine, based on the singular Grolleau grape, opens with notes of soft herbs, red fruit, and a whiff of turned clay, while the palate is delicate, yet full-fruited, with a crisp, mineral finish.

A lovely wine to enjoy all on its own, the Grolleau Rosé will be superb beside lighter vegetarian and seaborne fare like marinated artichoke, a little gem salad, or a salmon tartare.

Cabernet Franc is one of the great wine grapes of the world, but one of the best rosé grapes. Its combination of dark fruit with herbal brightness makes its rosés hedonistic, yet nuanced. The Matin Calme, or “calm morning,” opens with lively notes of cherry and raspberry along with dewy grass, while the palate is fruity, full, yet restrained enough to keep this wine refreshing, with a soft, bright finish.

A great gastronomic rosé, try the Matin Calme beside lighter appetizers like scallop tartare, asparagus with sauce gribiche, or just on its own.

A lovely sparkler from the north of Italy, the Lo Spavaldo opens with notes of crème brulée and brioche, alongside whiffs of bright orchard fruit - on the palate, small, persistent bubbles are tantalizing and refreshing, adding to a uniquely full-fruited palate.

An easy wine to fall in love with all on its own, the Lo Spavaldo will do very well with toasty appetizers like smoked trout dip with butter crackers, or fried oyster salad with remoulade and salmon roe.

One of the first varietal Chardonnay to be bottled as Crémant d'Alsace, this is a wine that would dupe any experienced taster into thinking it was Champagne. Opening with pure notes of baked bread, lemon, and a bit of wet stone, the palate is brisk and energetic, with the same mineral edge, but also a touch of caramelized richness.

A slightly weightier sparkling like the Wunsch et Mann will do well across the meal, pairing with everything from fresh-shucked oysters, to grilled clams with aioli, and tart flambée as a main.

The 2022 Vegatolosa Capricho DiVino Brut Nature, a standout sparkling wine from Manchuela, is crafted entirely from Chardonnay grapes. It impresses with a rich, brioche-forward nose, that by contrast becomes a refreshing brisk palate, brimming with vibrant citrus and green apple flavors.

The DiVino pairs beautifully with a seafood risotto, where the creamy texture and rich flavors of the rice can be enhanced by the acidity of the wine. For a vegetarian option, try a fresh green apple and walnut salad with a citrus vinaigrette. Alternatively, a selection of creamy artisanal cheeses like Brie or Camembert, would be lovely.