Let’s take a moment to picture a cramped, albeit intimate restaurant in Paris, dimly lit and discreetly nestled on a narrow street. The daily menu—a chalkboard perched on a chair—has its prix-fixe options hastily scribbled in white script. Under the headers Entrée, Plat, and Dessert, you might be able to make out a few classics: terrine maison, œuf en meurette, filet de bœuf, an impeccably ripened cheese course, and, to crown the meal, a Paris-Brest or Baba au Rhum. The wine list features an inviting selection of artisan vignerons whose familiar names make you even more eager for that first sip. If only we could snap our fingers and be there in a flash! In the spirit of these gem establishments, we’ve put together a few “bistro” wines to help recreate the experience chez toi.
     What makes a great bistro wine? It’s typically thirst-quenching and made for a table brimming with shared plates and comforting dishes. The wines are generous, gastronomic, and effortlessly drinkable. With these tenets in place, we’ve assembled a sampler with crystalline whites, an uplifting sparkler from Savoie, and the quintessential Bandol rosé, along with several versatile reds. The Muscadet from Domaine Brégeon is perfect for accompanying stacked trays of oysters, escargots, or toasts topped with salmon rillettes, and the Bourgogne blanc from Valentin Montanet in Vézelay is unoaked and lively and makes drinking white Burgundy feel fun and carefree.
     In the way of reds, we’d be remiss not to include cuvées from veteran domaines like Fontsainte and Gramenon. Fontsainte’s wildly herbaceous and gently sun-kissed Corbières is playful and soul-stirring, while Gramenon’s “Sierra du Sud” is a thoughtful example of varietal Syrah that’s deliciously fragrant and pulsating in its youth. From Burgundy, Bernard Bouvier’s seductive Pinot Noir may be the start of a lasting love affair with his domaine, while another highlight, the “Cuvée Piverts” from Grégoire Hubau, will have you wondering why you don’t drink Bordeaux more often; it’s a supple Merlot with a hint of wisdom and warmth.
     Christopher Lee’s recipe for steak haché with sauce béarnaise should be a great place to start for transforming your table into a Parisian homage, but don’t let your imagination stop there. No shortage of dishes can accompany these wines; even a simple burger and fries will do the trick.

You can find Christopher Lee’s steak haché recipe here.