The perfect combination of tart red fruit, herbaceousness, and graphite earthiness.

A delightfully lean and bright blanc from Charles Joguet that leaves me yearning to exclaim, “This smells like a green apple picked fresh from a lemon tree!”

The singularity and beauty of Chenin Blanc really shines with a bit of age, which is what makes this wine so special to enjoy now.

This is Vouvray sec of the cold mountain stream persuasion—bracing, with a clean finish.

Made from Chenin Blanc in the Champagne method, this cuvée is the quintessential apéritif sparkling wine, with notes of pear and a fine bead.

Brimming with honeysuckle, lychee, and citrus, this Bordeaux blend is reliably harmonious with Eastern cuisine.

This refreshing, food-friendly white walks the line between racy and voluptuous. Excellent with sushi, or anything else from the sea.

Cap off your holiday feast with a glass of this heavenly Sauternes to experience pure luxury on the palate…

This bottling is classic Brouilly, balanced and old-school, and showcases the beauty of Gamay.

Rochebonne offers Chardonnay fruit that’s both racy and sun-kissed

A blend of Ugni blanc, Claudette, Marsanne, and Sauvignon blanc, here is the wine to enhance seafood and shellfish.

It is a seafood lover’s dream wine.

Today, the 2023 is a robust, tightly coiled rouge balanced by notes of dark fruit, plum, earth, and eucalyptus.

A masterful blend of Garganega, Trebbiano, Trebbianello, and Riesling, this perfumed charmer punches far above its weight.

Lovely right now, but a candidate for cellaring as well. It is cool to drink some reds cool.

With notes of white peach, red berries, melon, and grapefruit, this Chiaretto is the quintessential Italian rosato for a summer evening al fresco.

The Piccoli brothers farm their vines in the grand cru area of Bardolino, just southeast of Lake Garda, giving us an absolutely lip-smacking rosso.

Showcasing notes of brambly fruit, violet, stone, and smoke, Les Moriers offers so much to love.

One can find more powerful Muscats, but none as tasty and fine.

David Lavantureux describes it as “direct and pure, full of energy”—a perfectly steely Chablis for oysters-on-the-half-shell.

A wine of striking finesse that shows off the crunchy red fruit, floral notes, and peppery spice typical of Pinot Noir from Burgundy’s far north.

Insider tip: cellaring some grand cru Chablis from Lavantureux is about as wise a move as you can make in today’s volatile (wine) world.

A vibrant country red that mixes the trademark notes of the South with beguiling elegance and drinkability.

Smooth and seductive on the palate, Cuvée Beauvais offers silky fruit and florals—like blackberries and roses, without the thorns.

Made in the méthode traditionnelle with direct-press Cabernet Franc, it is a light, bright, and festive bubbly meant to be drunk cold and often.

With its juicy fruit and creamy yet lively texture, it is the perfect pairing for anything, everything, or nothing at all.

With classic notes of sweet spice and quince, it’s great with dessert. An apple-walnut pie? Apricot and frangipane tart?

Aligoté may actually be an even more precise conduit for Burgundian terroir than Chardonnay.

Evoking fresh orchard fruit, white flowers, and chalk, Les Margotés is remarkably pure and will continue to age beautifully over 10-15 years.

This rouge is so silky and aromatic, reminiscent of strawberries and cherries. Open it over the next five years to fully enjoy its bright, fresh character.

If Télégramme is more about fruit than stones, it is still undeniably Châteauneuf.

This blanc is befittingly made from only Marsanne, with subtle, but not shy notes of stony peach, orange blossom, and pear.

The kind of Saint-Jo to dig into right away: smoky, layered, lush, and laced with violet, bay leaf, and black olive.

Les Fremiers has a vivid magenta color, abundant cherry and raspberry fruit, an exotic spice note, and subtle oak.

This deeply garnet stunner, with fine, balanced tannins, made from century old vines, is elegance made liquid.

Old-vine Pinot Noir blended from several sites across Gevrey-Chambertin provides a textbook rendition of this village.

This skin-contact wine is redolent of blood orange and hyssop—a perfect apéritif for olives and anchovies.

When you smell it, keep in mind that no other wine, besides a Melon de Bourgogne grown in the gabbro soil of Gorges, could possibly smell like this one does.

With the chewy, fragrant cuvée, something garlicky cooked over coals will do just fine.

Full-bodied yet delicate, infused with the joie de vivre of the south of France.

This is about as quaffable as the region’s rouges get.

The tiny village of Farges-lès-Mâcon is a wonderful terroir for textbook, perfectly opulent, floral Mâconnais.

This blend of Pinot Noir and Chardonnay is a Champagne of luxury, from its decadent golden tinge to the fine bead that playfully caresses the palate.

This rosé Champagne from J. Lassalle is one of my favorite party tricks—festive, unexpectedly blush, and delicious.

In classic Thévenet fashion, the wine is bright and energetic—a snappy Chardonnay that tastes like fresh green apple skin with a whisper of gentian.

If Beaujolais were Burgundy, we might consider Morgon to be Vosne-Romanée, with its haunting perfume and silky texture.

Full of that perky, palate-opening freshness and vigor that’s so essential in a blanc.

The domaine’s most tangy and supple bottling, bursting with that juicy sour cherry quality we love about Savigny.