Alsacienne Tart

White · Medium · Dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

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Red · Medium · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

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Champagne's still wines — the rarely-seen non-sparkling output of the region. Lean Chardonnay and angular Pinot Noir, always interesting.

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Languedoc's classic Vin Doux Naturel — fortified Muscat with honey, orange peel, and a long sweet finish. The dessert wine for southern French summer evenings.

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Southern Rhône's robust red village — Grenache-led blends with serious structure, plus excellent fortified sweet Grenache for dessert.

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Roussillon's Vin Doux Naturel — Grenache-based reds and Muscat-based whites, fortified mid-fermentation for sweetness. Honest, food-friendly, undervalued.

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White · Light · Dry

Sauvignon Blanc from the upper Loire, grown on flint and chalk. Citrus, smoke, and a mineral finish that hints at struck stone. The refined antithesis of New Zealand's tropical SBs.

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