More substantial than a Beaujolais Nouveau, less serious than a Cru Beaujolais, this lively Gamay is great for a picnic or informal dinner.

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  Deborah Adeyanju

  A youthful nose with concentrated black cherry, raspberry, and strawberry jam aromas. Medium fruit intensity. Light truffle and earthy notes. Slightly tart, zesty, red fruit flavors play on the palate. Slightly angular tannins, medium acidity, and a medium-long finish characterize this light, attractive, juicy red. Likely to be a good accompaniment to pasta. At peak now. Drink by 2016–2017.

  Food pairing: light red meats or pasta

A good introduction to the lighter and dryer style of Southern Burgundy Chardonnays, and a great everyday-drinking white. Ready to drink.

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  Deborah Adeyanju

  The youthful, fruity nose suggests apples and chalk. Light on the palate with a clean, refreshing acidity. Green apple and light nutty (almond) flavors. Smooth texture. Clean, fruity finish with a pleasant, slightly dusty note and a hint of lemon. Youthful but ready now. Drink up before 2016. Likely to be excellent as an apéritif or with seafood.

  Food pairing: as an aperitif or with seafood

Immediately appealing and more lush and mellow than your typical Saint-Véran, this is the perfect Chardonnay for a nice glass of wine Wednesday night after work. Drink now.

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  Colin Talcroft

  A forthcoming nose makes this wine immediately appealing, with suggestions of pears, almonds, and something mossy dominating before these scents yield to lusher ones suggesting butter and honeydew melon. Remarkably rich and full-bodied for a Saint-Véran—a real overachiever. Borders on the unctuous, but balanced by a strong shot of acidity that persists on an extended finish. Hard to resist if you like your wines rich and fruity–even a little decadent. That said, manages to be fruit-forward without being gauche. Delicious now but likely to develop further nuance.

  Food pairing: Risotto, squash, scallops

This is a ripe, rustic and young wine. Unlike the Pouilly-Fuissé from Domaine Thibert Père & Fils, which requires aging, Sangouard’s Pouilly-Fuissé is ready to drink right now!

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  Deborah Adeyanju

  Butter, hay, bright lemon, smoke, and flint meld on a youthful nose. Light-bodied, with lively, lemony acidity, stony minerality, and a lengthy finish. Vibrant and refreshing. Finely tuned—with an instrument’s precision—tension, precise structure, clean fruit flavors and an appetizing savory note on the finish. The texture is rounded with a slight creaminess. This is just beginning to become approachable. Should be hitting its stride in 2015–2016.

  Food pairing: Shellfish, Japanese food, goat cheese