The Loire Valley’s Touraine region may be home to some of France’s grandest châteaux, but when it comes to its wines, the region remains thoroughly paysan and free of pomp and ceremony. Wine and food are paramount to the spirit and culture here, and made for the weeknight table, an impromptu picnic, or barbecue. Cabernet Franc is the star red grape in this rural, central stretch of the Valley…

Coming upon Chris Lee’s Wild Salmon Baked in Fig Leaves with Rosé Butter, I thought, what could be more appropriate right now? The recipe appears a few times across our sixteen-year archive, and the suggested pairings change every time, ranging from lush whites to juicy, light reds, and crisp, mineral rosés in between. For such a simple dish, the possibilities seemed endless. In revisiting, I wanted that same versatility in the glass, and only one word came to mind: Pinot…

As the Loire River winds through the region known as le jardin de la France, it creates a myriad of microclimates and a rich variety of soils, yielding impressive diversity even among the same grapes...

Arthur’s wines were the revelation of the trip. For months after, in the group chat with everyone on the tour, my screen would light up with shots of his wines—those incomparably elegant bottles with the stunning labels—standing tall atop the tables of every restaurant the other growers were dining in, in their hometowns or around the world. Arthur was officially the breakout star of the trip...

It’s a bit funny to write about two equally fantastic Bandols made by men with quite opposite personalities. I don’t imagine their interpretation of the métier is that different—make wines that express their terroir—but a vigneron always leaves their mark, and that fascinates me…

Vouvray’s wine is a product of what we call the Chenin Blanc grape, but I prefer the local name, Pineau de la Loire, and [René] Loyau is of the opinion that the original plantings of Pineau were Pinot, the Chardonnay, imported to Vouvray from Burgundy. Over sixteen centuries or more, the plant evolved ever so slowly as it adapted to Vouvray’s soil and climate. Even today, Loyau says, certain Vouvrays show a striking aromatic kinship to the Chardonnays of the Côte d’Or…

In the Adventures Club bulletin from 2011, where I found Chef Chris Lee’s recipe for beef braised with red wine and chocolate, Chris muses that rustic French stews are typically quite soupy and made to be sopped-up with lots of country bread. The French actually have a word for the act of sweeping bread across one’s bowl or plate to capture every last bit…

Here is a collection of recent arrivals. Every week, we’ll be adding a dozen or more new arrivals, so check back often for your favorite classics or new discoveries!

When the esteemed French wine artist Michel Tolmer created beautiful artwork for our 50th anniversary, we knew right away that we had to feature it on a few select items of merch. After spending maybe a little too much time researching the options, we landed on a classy, leather-strap cap, a comfortable t-shirt made from 100% cotton, and a tote made with incredibly sturdy, fair-trade, and organic cotton by a certified B corp that invests in the livelihoods of women and farmers of India, featuring three wine sleeves and two other compartments for all of your other needs!

Our five wine clubs feature our best values from France and Italy as well as complex and cellar-worthy wines.