Over the last 613 years though, it has become clear that while Gamay might not be suited to Burgundy, it is very much suited to the Beaujolais region, as well as several others. And while Gamay might not produce the world-class age-worthy wines that Cabernet Sauvignon or Pinot Noir are capable of, it still makes one heck of a juicy and tasty wine.

Gamay grows on the fast side – it is an early -budding, -flowering and -ripening grape which means that although it can be sensitive to frost, it is also capable of ripening in cooler climates. This is one reason why you can find it grown in the Loire and also in Switzerland. Gamay tends to have a fairly crisp level of acid (making it one of the more “refreshing” red wines) and aromas and flavors of fresh strawberries and raspberries. When carbonic maceration or semi-carbonic maceration is used to vinify the grapes, then it is also not uncommon to find aromas of bananas and candied strawberries. For wine lovers looking for a red with fairly soft tannins, Gamay is a great red grape to try. In fact, if you don’t consider yourself a red wine drinker but you want to start experimenting with reds, I would recommend that you consider starting out with an approachable red grape like Gamay.

Although Gamay is grown in several different regions, it is practically synonymous with the Beaujolais region. As the Oxford Companion to Wine points out, “no other wine region is so determinedly monocepagiste as Beaujolais…” meaning that no other wine region relies so heavily on just one single grape variety for all of the wines produced in that region. The wines of Beaujolais Nouveau, Beaujolais, Beaujolais-Villages and the 10 crus of Beaujolais are all made from the Gamay grape. Of these, only the wines of Beaujolais-Villages and the crus of Beaujolais are considered to be somewhat age-worthy. However, there is nothing wrong with the fact that these wines are best drunk when youthful and fresh – not all wines are meant to be aged and some of Gamay’s charm stems from its youthful grapey-ness.

Gamay is also a very food-friendly and versatile grape. With bright acidity and fresh, but light fruit flavors, it can pair well with both chicken and beef as well as with pork and turkey. It is great with a quiche, but can be just as tasty when served with whatever you might throw on the grill for a cookout. Wines made from the Gamay grape are best served on the cool side, so chill your bottle in the fridge for 25-30 minutes before serving. As I’ve said before, Beaujolais is one of the more refreshing red wines and in the middle of summer, who could ask for anything more?

But don’t let this descriptor deter you – Sauvignon Blanc is a white grape that produces one of the most refreshing and food-friendly wines around. Appearance-wise, Sauvignon Blanc is known for typically ranging from a pale lemon yellow to a medium intense yellow, and can sometimes have a greenish tinge on rim. It is usually fairly intensely aromatic with primary aromas that range from green beans, asparagus, herbaceous, grassy, “flinty”, gooseberry, lemon, lime, grapefruit, and passion fruit. When aged in young oak barrels, one can find aromas and flavors of spices, vanilla, honey, toast and coconut on the wine. On the palate, Sauvignon Blanc can run the gamut, producing wines that are light, medium and full-bodied with medium to medium plus alcohol. Usually Sauvignon Blancs are know for having a fairly high level of acidity, part of why the wines are so refreshing and food-friendly.

While it can be found in several different appellations around France, the two major regions know for producing spectacular Sauvignon Blancs are the Loire Valley and Bordeaux. Within the Loire Valley, the famous AOCs for Sauvignon Blanc production are Sancerre and Pouilly-Fumé. The wines from these two villages are noted for their crisp acidity and intense aromatics, and especially for having a strong mineral character and a stony quality. Bordeaux Sauvignon Blanc is a bit different as it is usually blended with the Semillon grape, which makes the wines broader on the palate and more full-bodied. This blend of grapes is used to produce both dry and sweet wines that are capable of being aged for a long period of time.

There are numerous “classic pairings” for the Sauvignon Blanc grape including fresh, young goat cheese and, when blended with Semillon and produced in a sweet style, foie gras. However, I have found that there are few dishes that don’t go well with this grape. Fresh, lively and citrusy, Sauvignon Blanc is great for sipping on its own, but also for pairing with fish, chicken and turkey dishes and it is also a great choice for vegetable dishes such as a stir fry or a vegetable quiche. There are several Sauvignon Blancs to choose from on my list of wine picks, so grab one to open tonight with your dinner – I’m sure you will enjoy it!