Chicken Chasseur

Bordeaux's Left Bank — Cabernet Sauvignon-dominated blends with structure, gravel, and the patience to age. The classic claret profile.

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Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

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Loire Cabernet Franc — bigger and more structured than neighboring Chinon, with darker fruit and earthier character. The Cabernet Franc to age.

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The original Bordeaux region — gravelly soils producing both Cabernet-led reds and serious Sauvignon-Semillon whites. The reds are leaner and more savory than the Médoc.

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

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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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Red · Medium · Dry

Languedoc's regional wine designation — usually a single-varietal wine (Chardonnay, Sauvignon Blanc, Syrah, Merlot, Viognier) at honest prices. Reliable everyday value.

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A step up from generic Anjou — Cabernet Franc-led reds from designated villages, with more concentration and ageability. The serious Loire red.

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.

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.

Roussillon's coastal red appellation — Grenache and Mourvèdre from the steep terraces above the Mediterranean. Sun-warmed, dense, mineral-tinged.

Hermitage's affordable shadow — Northern Rhône Syrah grown on the flat lands below the great hill. Bright, peppery, food-friendly; drinks well young.