Mushroom Omelet

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.

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.

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.

The Northern Rhône's grandest red — pure Syrah from a single granite hillside, age-worthy for decades. Black olive, smoked meat, violet, and a tannic spine that demands time.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Red · Medium · Dry

Loire Cabernet Franc grown on warmer limestone soils — fruitier, more accessible, with red cherry and a touch of green pepper. Always food-friendly.

An Australian crossing — light-bodied red built for early drinking. Cherry, soft tannins, low alcohol. The Aussie answer to Beaujolais Nouveau.

Pommard's perfumed neighbor — silken-textured Pinot Noir of remarkable elegance. The Côte de Beaune's most lyrical red.