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Discover our recommendations and selections of wines from the best terroirs, produced by passionate winemakers. Through their stories, immerse yourself in the art of winegrowing and enjoy organic, natural and authentic wines. Our experts will guide you with tailor-made recommendations for every occasion. Explore the must-haves of the French terroir and the new wines you won't want to miss.
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
A Burgundian who read history before retraining, Sandrine Henriot has farmed three hectares of Gamay at Régnié-Durette since 2018, biodynamically and Demeter certified. Read more
Aligot with sausage or served as a side: which reds, whites and sparklers from the Massif Central cut through the richness of fresh tomme cheese. Read more
Cabbage potée, Lorraine or Auvergne style: our red, white and gris wine pairings by variety, with appellations you can buy direct from the growers. Read more
Rib of beef, game and Peking duck with a red Châteauneuf-du-Pape, Comtat truffle with an aged white. And what drowns in it. Brouillade included. Read more
Grilled beef and ratatouille with a regional Côtes-du-Rhône, herb lamb and daube with a Villages, game with a cru. Camargue bull gardiane included. Read more
Some thirty cider-apple varieties, not a single vine: at Coudray-Rabut, Calvados Christian Drouin has been distilling its Pays d'Auge Calvados since 1960, now with Guillaume Drouin. Read more
Oysters and sushi with a young Riesling, choucroute and baeckeoffe with an aged bottle, lobster with a Grand Cru. Rhine matelote in Riesling included. Read more
Guinea fowl shifts wine depending on whether it roasts, simmers in a casserole or meets figs. The full picture, colour by colour, to choose right. Read more
In Thauvenay, Eric Louis runs the fourth generation of Les Celliers de la Pauline: 35 hectares of organic Sancerre, about ten more in Quincy, and his son Hugolin, newly arrived. Read more
Hosting without lining up several bottles: the wine profiles, white and red, that hold from the aperitif to dessert across a full meal, and their limits. Read more
