Nos conseils & sélections

What wine goes with beef fondue? A supple, fruity red, low in tannin. A red Burgundy is the regional pick; Beaujolais and Côtes du Rhône work well too. Read more

Once opened, a bottle of wine does not keep forever. Here are the timescales to remember by type, and the right moves to enjoy it for several days. Read more

Beef or chicken, charred peppers and warm spices: fajitas call for supple, chilled wines. Red, rosé or white, here's how to choose for your version. Read more

Why do we clink glasses before drinking? Between the story of the word, the poison legend and the pleasure of sharing, here is what we really know about this convivial gesture. Read more

Is that old bottle still good? Wine carries no expiration date, yet every style has its own shelf life. Here's how to tell before you pour. Read more

"Grand cru" does not mean the same thing in Bordeaux, Burgundy, Alsace and Champagne. A clear guide to telling estate, plot and village apart. Read more

A cooking wine follows one rule: pick a wine you would happily drink. Our red and white cues, dish by dish, from braises to mussels and risotto. Read more

Grilled meat, roast suckling pig, duck breast, roquefort, chocolate: the pairings the Comité Champagne publishes. Potée champenoise in bonus. Read more

Beef Wellington, stuffed guinea fowl, scallops in garlic butter, blackcurrant: the pairings the appellation publishes itself. Vine-shoot ribeye in bonus. Read more

From meat pie to salmon pie, every filling changes the wine. Our pairings by colour and by variety, from supple reds to crisp Alsace whites. Read more

A noble flat fish with firm, delicate flesh, turbot calls for a full-bodied white, not a light, sharp one. Our pairings by appellation and by sauce, from beurre blanc to champagne. Read more

At Liergues, twenty hectares of vines serve as a laboratory for Beaujolais. Michaël Larras runs this research estate, whose name is that of an 1888 sprayer. Read more