The Forty Ounce Red is made from sustainably-grown, biodynamically-made Gamay grapes from northern France. It’s the brainchild of Patrick Cappiello, sommelier and proprietor of Rebelle in New York City and Walnut St. Cafe in Philadelphia, who partners with French winemaker Julien Braud to create all three Forty Ounce wines.
Medium-bodied, low in tannin, and driven by plummy, juicy fruit, the Forty Ounce Red isn’t serious by any means. Just as you might expect, it’s straightforward and meant for chugging. It’s best enjoyed with a chill to increase the drinkability, and the style is a good transition from late summer into fall.