Over the years, I’ve observed that American wine drinkers really like big, assertive reds.
The problem with ordering such wines at many restaurants is that the bottles are often too young. They’d benefit from some aging, but restaurants need to sell their wines, so it’s a bit of a conundrum.
My solution is to dapple with light-bodied reds that are ready to drink when bottled. The best examples include Gamay, Cinsault, and Valdiguié wines.
Some of my favorites include Camins 2 Dreams’ gamay, Two Shepherds’ Cinsault, and J. Lohr’s valdiguié.
If it’s hot out, consider enjoying these reds lightly chilled. Have the sommelier put the wine on ice while you peruse the menu and order your food.
By the time your appetizers are served, the wine will be ready to enjoy.
This story was originally published on September 15, 2024, and most recently updated on October 14, 2025.
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