Bouchées

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

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White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

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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.

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Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

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White · Medium · Dry

A medium-bodied white. Light on the palate, easy to enjoy, and accommodating to most lighter dishes.

Puligny's slightly riper twin — same DNA, a touch more flesh, often a fraction less expensive. The Burgundian sweet spot.

White · 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.

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.

Burgundy's most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.

The most precise Chardonnay in the world — chiseled, mineral, citrus-driven, with a finish that goes on forever. The Premier and Grand Crus are a rite of passage.