In the spirit of even hotter days to come, and the barbecues that follow, we have put together two samplers: one featuring all reds, the other without. You can be confident that the red version includes options––whether its the dark and brooding Irouléguy from Domaine Arretxea, or the smoky and firm Fumin from Feuillet––that will shine when pulled from an ice bucket and paired with grilled meats like tender steaks and plump sausages. Expect an assortment of chillable earthy reds that work with lighter fare too, like skewered fish brochettes and herby grain salads.