Is there a redder wine than great Cru Beaujolais? Domaine Chevreau is a classy producer of both Beaujolais and Maconnais Burgundy and they pose the question with this unexpectedly serious edition of Beaujolais’ northernmost Cru of Saint-Amour. Broad aromatic strokes of red raspberries and red cherries, red cranberries and red roses and szechuan peppercorn are like a Mark Rothco painting for the nose. The palate offers a similarly generous supply of buoyant red berries, with notes of white pepper and sage framed by substantial but suave tannins. Sand and granite soils give the wine a soft, velvety character, and elevage in stainless steel tanks helps to preserve freshness. Nicolas and Julien Chevreau are the third generation running the domaine, who somehow manage to produce 18 different wines from their 14 hectares of vines, all hand-harvested in and around the Pouilly-Fuissé appellation. When pairing this delightfully red wine with food, take a page out of Lyonnais cookbook and make Coq au Vin, Sauccisson, or poulet.