The key is to choose a red wine that is low in tannin, which explains why Beaujolais from the thin-skinned Gamay grape, often is the prime red candidate for chilling. The Puzelat brothers–leading natural winemakers–have made this delicious blend that combines the fruit and fun of gamay with a bit of the structure of pinot noir. MORE >>

This wine opened slowly, as Foillard's wines tend to do, the nose building to a crescendo of ripe Gamay fruit and flowers, wet stone underneath. I love Jean Foillard's wines. There are many great Beaujolais wines, but if I were forced to choose only one to drink (and thank goodness I am not), I would choose Foillard's wines. You know, 3.14 MORE >>

gamay from Emile Heredia of Domaine de Montrieux in the Coteaux du Vendômois. All too often, French labels are stuffy. However, when it comes to good vin de table wines, puns and word play abound. Consider these from the Loire: This is a tasty yet tannic (thanks six-month maceration!) It’s labeled simply “G.&# With a spot over it. MORE >>

Granted, by picking the right reds–lighter varieties such as pinot noir, gamay, or poulsard–or the right vegetables–mushrooms or lentils–the problems are surmountable and the results rewarding. My wife has a dilemma: she loves red wine and she is a vegetarian. Not too much. Mostly plants.”) food and wine MORE >>

With its soft and delicate structure you can pair it with foods as you would a Loire Gamay. Grillo is a white grape from Sicily that red wine drinkers would love! Something about this strong-willed grape that pairs well with firm, white fleshed fish such as swordfish or chicken with exotic spices. Let's take the white first. MORE >>