Bleu D'auvergne

Roussillon's fortified dessert red — Grenache-based, port-like, with notes of cocoa, walnut, and dried fig. The classic chocolate-dessert pairing.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.

The Loire's noble-rot Chenin Blanc — honey, quince, candied citrus, balanced by trademark Chenin acid. Ages magnificently; the sweet wine for those who find Sauternes cloying.

Tannat-based reds from southwest France — inky, tannic, age-worthy, with notes of blackberry and tobacco. The wine for the cassoulet and the long winter night.

Southwest France's affordable Sauternes — Semillon and Sauvignon hit by noble rot, just over the river from Bordeaux. Honey, apricot, candied citrus at half the price.

Roussillon's everyday sweet fortified — Muscat with citrus peel, dried apricot, honey. The southern French answer to Beaumes-de-Venise at a friendlier price.

Red · Light · 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.

The Loire's grandest sweet white — Chenin Blanc affected by noble rot, made in tiny quantities. Honey, dried apricot, decades of ageability.

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.