Fall is on the way, time to stock up on sturdy reds. Here's a Chateauneuf-du-Pape at a great price. Christine and Daniel Chaussy and their family have been making wine in the southern Rhone for five generations. This blend of mostly Grenache with a little Syrah and Mourvedre is their basic Chateauneuf -- juicy, ripe, a little smoky and wild. It's a bottle to break out with friends who truly enjoy wine.
Pour it with braised meats (maybe a recipe from Daniel Boulud's "Braise: A Journey Through International Cuisine"), coq au vin or a pot roast. Open the bottle half an hour or so before dinner or decant it just before serving.