Bouillabaisse

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.

Works with Bouillabaisse · Seafood Bouillabaisse · Bouillabaisse Style Seafood Stew

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.

Works with Bouillabaisse · Seafood Bouillabaisse

Red · Medium · Dry

A catchall for red wine generally — covers everything from a $12 weeknight pour to first-growth Bordeaux. Match the bottle's weight to the food's weight and you'll rarely go wrong.

Works with Seafood Bouillabaisse · Bouillabaisse Style Seafood Stew

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.

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.

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.

Burgundy's everyday white — clean, lemony, unoaked Chardonnay built for weeknight drinking. Mâcon-Villages bottlings step up the seriousness.

Red · Medium · Dry

A catchall for red wine generally — covers everything from a $12 weeknight pour to first-growth Bordeaux. Match the bottle's weight to the food's weight and you'll rarely go wrong.

White · Medium · Dry

Provence's quieter category — usually Rolle (Vermentino) and Clairette, bright and mineral, made for seaside lunches.