2012 Chateau de Bonhoste
Pairing: Spring Panzanella with Asparagus
Spring vegetables like artichokes and asparagus can be tricky to pair with because they can make wine taste oddly sweet or even metallic. One wine that works is a citrusy Sauvignon Blanc.
2009 Château Hyot Bordeaux
With flavorful persillade butter (persil means “parsley”) melting over the charred beef, this recipe deserves a robust red Bordeaux.
2012 Château Montaud Côtes de Provence
Bright, berry-scented rosé echoes the strawberries in this summer salad. Pour a crisp, dry rosé from Provence.
NV Domaine Vigneau-Chevreau Brut
Redolent of fresh crushed apples, this dry, pétillant (lightly effervescent) white has the complexity and finesse of a wine costing twice as much.
2010 E. Guigal
Try a floral, peach-scented Viognier with this nutty, summery salad.
2009 Louis Jadot Beaujolais-Villages
An excellent vintage gave this basic wine depth and richness.
2011 Commanderie de la Bargemone
Pairing: Swordfish with Grilled Romaine Salad
Although they look dainty, Provençal rosés can have quite a bit of flavor and terrific acidity, which is great with meaty fish dishes like this one.
2010 Domaine Luneau-Papin Pierre de la Grange
Pairing: Grilled Shrimp with Miso Butter
These intensely flavorful grilled shrimp call for a full-bodied white wine with good acidity.
2011 P-U-R Quartz et Sable Beaujolais Villages
Cyril Alonso & Florian Looze are two friends, who work as négociants as well as winemakers. They offer a range of unsulfured and unmanipulated wines from some of France’s most well-known regions; their Beaujolais bottling is fresh and peppery.
Pairing: Spicy Tuna Burgers with Soy Glaze
2011 Fabrice Gasnier Chinon Les Graves
Pairing: Yogurt-Marinated Lamb Skewers
Slightly herbal Cabernet Franc from France’s Loire Valley pairs expertly with these herbs and peppercorns.