Poached Eggs In Red Wine Sauce

Jura's signature wine region — both reds (Trousseau, Poulsard) and whites (Savagnin, Chardonnay), often with the oxidative character that defines the Jura. Singular and adventurous.

A Côte de Beaune village just above Meursault — both Pinot Noir and Chardonnay at affordable prices. The savvy Burgundy buy.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

The largest of the Beaujolais Crus and one of the friendliest — Gamay with juicy red fruit, soft tannins, and an easy charm. The Cru you reach for first.

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.

Loire Cabernet Franc at its most refined — pencil-shavings, raspberry, and a flint-stone finish. The bistro red of choice; equally good chilled in summer.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

A small Loire appellation between Sancerre and Pouilly — Sauvignon Blanc whites and Pinot Noir reds at honest prices.

Languedoc's vast everyday red appellation — Grenache and Syrah blends with sun-baked fruit and Mediterranean herb. Reliable; rarely expensive.

Burgundy's southern half — home to most of the great whites (Meursault, Puligny, Chassagne) and lighter, more elegant reds (Volnay, Pommard). The classical heart of Chardonnay.

The Jura's broader appellation — Chardonnay and Savagnin whites with the oxidative, nutty character that defines the region. A taste for adventure helps.

A Côte Chalonnaise village — Pinot Noir reds and Chardonnay whites, drinking like village-level Côte d'Or at half the price.