The first bottles from the freshly completed 2009 harvest (above the equator) have arrived and as always, they hail from the Beaujolais district of France. Fun and full of energy, these wines are sent all over the world to great cities on earth (Paris, New York, Rome, Tokyo, etc.) and of course to incredible places like San Francisco, Los Angeles, Phoenix, on so on.

I am a fan of this wine not because it is serious and profound but because it signals the completion of another year in the vineyards. Gamay, the only grape worthy of this early-to market moment, serves up pure grape juice glory (in a table wine form) that plays well with holiday gatherings for both the serious and the novice wine imbiber.

So, grab a turkey leg and pour a nice goblet of one of these great nouveaux that just arrived from across the Atlantic. We have a trio that are most enjoyable. The direct and crisp '09 Georges Duboeuf Beaujolais Nouveau, the complete and lasting '09 Georges Duboeuf Beaujolais-Villages Nouveau and the ethereal and sprightly '09 Pierre Dupond Beaujolais Nouveau. Let's celebrate the purity of the Gamay grape drink a wine that is so disarmingly simple. You can even be a regular person and pour this one in a paper cup. (Note: a little chilling will add to the charm of these wines). For cheese fans, pick up a wedge of Jarlsberg and see how well the pair go hand-in-hand.

Beautiful Nouveaux, Organic Persimmons, Organic Gala Apples.

By now the imaginary leaves have run through their glorious fall colors and in Concord, California where I spend most of my workdays, the sweltering weather of summer has all but disappeared. So what am I left with? Heavier, richer foods, perhaps. One of my favorite lunch spots in the area is the Korea House Restaurant, where the beef ribs are king and we just happened to bring in some of the 2006 Wirra Wirra Church Block from McLaren Vale. A blend of Cabernet Sauvignon, Shiraz and Merlot, I can now shift my food and wine thoughts to the Pacific Rim and ponder how well the cuisine of Korea pairs with the reds from Australia. The meat is tender and slightly sweet with its sugary sauce and the red is full of delicious and delectable berries. I highly recommend this match and by the way, this dish is not difficult to do on your grill. My sister-in-law Anna makes it all the time. Here's a toast to a distinctly Pacific Rim paring!

Delicious beef ribs from the Korea House Restaurant in Concord, CA.

Wirra Wirra makes some of the best reds in the world.

Since I live in one of the best places for seafood - San Francisco - I often find the need to chow down on fish n' chips. While one of my favorite places is Piccadilly's, I just found a new love - Weird Fish. The place tabs itself as local and sustainable and won't even let you take out food unless you bring in your own reusable containers (now isn't that just like my city by the bay?).

I met my friend wine broker Paul Manchester and his Argentine producer pal, Eric Anesie for some Malbecs and Torrontés. The wines were quite good but I told Eric that the category was extremely competitive. I asked Timothy Holt, owner of the restaurant, what was great to try and he immediately steered us to his fish & chips. We did not hesitate and ordered a 3 piecer (just a light snack) as dinner was waiting for me at home. The Torrontés went perfectly with the lightly battered fish (they use locally brewed Anchor Steam Bee as the base). This day would prove to be successful because I found a cool restaurant that I could disappear into and a wine to match with one of my favorite comfort foods. Why don't you snag the 2008 Zolo Gaucho Torrontés from our selection and give this combo a try? You may even be able to steal Timothy's recipe and really go to town.

A few weeks ago, I saturated my palate with incredible Spanish wines and a paella with sausages, shrimp with an underscore of sauteed onions and the perfect rice. Needless to say, the wine paired perfectly with the majestic and powerful, black-fruited 2003 Roda 1 Reserva from Rioja. But what was even more remarkable was watching Rodney Worth, executive chef and owner of The Peasant & The Pear in Danville, building his super-delicious paella. Conversing with him as sweated the onions and added the rice, I instantly knew that this was going to be a memorable evening. When the complete dish came to my plate and the wine was poured, I simply lost myself in a moment of food and wine synergy. Today, I am thinking about Cabernet Sauvignon and one the best reds we have on our current 5-cent sale is the 2007 Vigilance. Made from substainably grown grapes in Lake County, this wine delivers super polished black fruit flavors that are as sleek as the reds from northern Spain. Clean and bright, this could be your wine as autumn comes into season and your own version of paella comes into being. Don't hesitate, because the 2007 Vigilance may not even last to the end of this 5-cent sale!

Executive chef Rodney Worth Paella as it is being built:

I know it is a tough job, but someone has to do it. Since its first vintage in 1979, I tasted nearly every Opus One that was ever made. In recent years, sometimes with winemaker Michael Silacci, often with the winery's public relations director Roger Asleson. Today, it was with Peter Chai, one of BevMo's vice presidents of wine. Like an annual ritual such as the first pitch at a San Francisco Giants game or the first scrimmage play by my Niners as the weather becomes civilized in the city by the Bay, I begin the fall holiday season with a taste of the newly released Opus One. From the wine's first whiff to the finishing taste on my palate, the wine simply spoke of class and elegance. The 2006 is a superb Opus with excellent depth, power and finesse and should be one of the top wines of the season. Don't miss this wine because it is in a class by itself. Hooray for the 2006 Opus One!