Buy five. One's on us.

Buy five.
One's on us.

Five bottles from one list. A sixth from the other, free.

Everybody buys what they already know.

It's the most understandable thing in the world. You've got one bottle to open tonight, you've got a fixed amount to spend, and you know that Burgundy works. So you buy the Burgundy.

We do the same thing. Everyone does.

The result is that the bottles which sit longest on our shelves are almost never the worst ones. They're the ones from places without a reputation to lean on. Corsica. The Jura. Savoie. The Languedoc. Bordeaux that isn't playing the Bordeaux game. These regions have to earn every single customer, one bottle at a time, against names that arrive pre-approved.

So here's the deal. Buy five bottles from the first list. Then add a sixth from the second one — on us.

Pick any five.

And one from here.

Barbera at a barbecue. Gamay with grilled sausage. A lighter Nebbiolo with lamb chops cooked over charcoal. None of these are wrong. All of them are correct.

The key is serving temperature — not the air temperature. Most reds are served too warm. In summer, 20 minutes in the fridge does nothing to damage the wine and everything to improve it. The fruit comes forward, the alcohol recedes, the tannin softens. The wine becomes more itself, not less.

Chilled red is not a compromise. It's the right call for anything you're eating outside, over fire, with your hands. The wine should work with the food and the moment. In summer, that often means something with a slight chill, real fruit, and enough structure to cut through what's on the plate.

That's not a light wine. That's the right wine.

Choose your sixth. On us.

Add five bottles from the list above, then add one from here.
The sixth comes off automatically at checkout — you'll see it in the cart. One per order.