Butter Snail

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.

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White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

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Red · Medium · Dry

Tuscany's most serious wine — pure Sangiovese aged at least five years before release. Cherry, leather, tobacco, dried herb; immensely structured, immensely age-worthy.

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Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

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Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

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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.

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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.

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Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

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Burgundy's higher-altitude reds — Pinot Noir from the hills above the Côte de Nuits, often a third the price of the famous villages. Lean, food-friendly, increasingly serious.

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

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A step up from generic Mâcon — Chardonnay from 26 designated villages with more concentration and pedigree, still at honest prices.

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Red · Medium · Dry

The grape behind Barolo and Barbaresco — pale ruby in the glass but ferocious on the palate. Rose, tar, dried cherry, and tannins that need time. Old-school greatness.

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