French Roast

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Works with Blueberry French Roast · Roasted French Rack Of Pork

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

White · Medium · Dry

Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

White · Medium · Dry

Sauternes's neighbor across the Garonne — botrytized Semillon-Sauvignon sweet whites at a fraction of Sauternes's price. Honey, apricot, gentle structure.

White · Medium · Dry

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.

White · Medium · Dry

Southwest France's sister wine to Madiran — both bone-dry and lusciously sweet whites from Petit Manseng. The sweet bottlings rival Sauternes at a fraction of the price.

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.

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.