Sancerre’s reds are improving drastically and offer great value next to their Burgundian counterparts, as they’re still relatively under the radar. The palate brims with cherries, strawberries, dried leaves, and soil with juicy acidity and fine grained tannins from ten months in barrel. Sustainably farmed by this husband and wife team.

Pairings: Fried chicken, grilled teriyaki salmon, sauteed mushrooms