Imagine a red, Grenache-based Sauternes, full of earth and spice, and you’ll have a decent idea how delicious this Banyuls tastes.

Tasting the bottle, one quickly sees winemaker Cyriaque Rozier’s statement that Malvasia has “acclimated perfectly to the land of La Roque” is not an overstatement.

Decades ago, Isabelle and Matthieu planted a little bit of Cabernet Franc as a curiosity more than anything else, but Kermit liked it so much we’ve imported it ever since.

Showcasing impressive texture and flavors of citrus, stone fruit, and spring flowers, this offers a great pairing for grilled fish or seared scallops.

Bright notes of fresh red berries, peaches, and assorted citrus are balanced by a spicy and soulful Mourvèdre character, yielding an excellent food wine.

You will be surprised how well this dessert wine will pair with toasted almonds, bleu cheese or nice dark chocolate.

Made mostly from Syrah—with a splash of Grenache, Mourvèdre, Carignan, and Cinsault—this cuvée is all about the terroir. Along with soulful, dark fruit, you can taste the stoniness in the wine. Cool it down, decant it in any kind of vase you have handy, and serve it the next time you fire up your grill.

If you’re a fan of Jura’s vin jaune or fino and manzanilla sherry, find yourself a new friend in this rare bottling from Ludovic Engelvin.

Valinière is a monumental demonstration of what happens when respectfully working the earth is not just a job, but one’s whole life.

Thanks to the vines’ elevation and crucial cool nighttime temperatures, her blend of Marsanne, Roussanne, Grenache Blanc, Bourboulenc, Clairette, and Viognier delivers plenty of character and refreshment.