Crush is Julie and Toby Bainbridge's Grolleau, grown organically on the black schist and limestone soils of Anjou. The fruit is destemmed and macerated for just three days, then raised for six months in tank and fiberglass, so the wine stays feather-light and bright. It pours a pale ruby and tastes of crunchy red berries with a little sage-like herb underneath. Serve it cool, as you would a Beaujolais, with tacos, charcuterie or Korean barbecue.
