Goose Stuffed With Prunes Or Other Fruits

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

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Red · Medium · Dry

The Rhône's most famous appellation — up to 13 grape varieties blended into something dense, warm, peppery, and unmistakable. Black cherry, garrigue, leather; built for braised lamb and aged cheese.

Red · Medium · Dry

Southern Rhône's other great red — Grenache-led, more structured than Côtes du Rhône, less expensive than Châteauneuf. Dark fruit, herbs, garrigue; built for slow-cooked lamb.

The most elegant Médoc commune — Cabernet-based blends known for floral aromatics, silky tannins, and remarkable finesse. The ballerina of Bordeaux.

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.

Red · Medium · Dry

Bordeaux's Right Bank jewel — Merlot-dominated blends on iron-rich clay, producing wines of plush richness and remarkable longevity. The reference for elegant Merlot.

White · Medium · Dry

Chenin Blanc from the Loire — runs from sec (dry) through demi-sec (off-dry) to moelleux (sweet). The demi-sec is the cheat code for spicy food.