With its juicy fruit and creamy yet lively texture, it is the perfect pairing for anything, everything, or nothing at all.

With classic notes of sweet spice and quince, it’s great with dessert. An apple-walnut pie? Apricot and frangipane tart?

Showcasing notes of brambly fruit, violet, stone, and smoke, Les Moriers offers so much to love.

The tiny village of Farges-lès-Mâcon is a wonderful terroir for textbook, perfectly opulent, floral Mâconnais.

Today, the 2023 is a robust, tightly coiled rouge balanced by notes of dark fruit, plum, earth, and eucalyptus.

A dry white with an intriguing aroma. You can drink it in good-sized swallows while floating on an inner tube.

The Piccoli brothers farm their vines in the grand cru area of Bardolino, just southeast of Lake Garda, giving us an absolutely lip-smacking rosso.

With notes of white peach, red berries, melon, and grapefruit, this Chiaretto is the quintessential Italian rosato for a summer evening al fresco.

The perfect combination of tart red fruit, herbaceousness, and graphite earthiness.

A delightfully lean and bright blanc from Charles Joguet that leaves me yearning to exclaim, “This smells like a green apple picked fresh from a lemon tree!”

The singularity and beauty of Chenin Blanc really shines with a bit of age, which is what makes this wine so special to enjoy now.

If Beaujolais were Burgundy, we might consider Morgon to be Vosne-Romanée, with its haunting perfume and silky texture.

Here is a rich, bold Régnié, saturated with luscious fruit and earthy spice.

This is Vouvray sec of the cold mountain stream persuasion—bracing, with a clean finish.

Made from Chenin Blanc in the Champagne method, this cuvée is the quintessential apéritif sparkling wine, with notes of pear and a fine bead.

Brimming with honeysuckle, lychee, and citrus, this Bordeaux blend is reliably harmonious with Eastern cuisine.

The Roûmieu-Lacoste Sauternes is a ravishing beast, its decadent sweetness matched only by its refreshing acidity. The excellent balance and dazzling complexity make it a thrill to drink now and a sure thing for the cellar.

This refreshing, food-friendly white walks the line between racy and voluptuous. Excellent with sushi, or anything else from the sea.

This rosé Champagne from J. Lassalle is one of my favorite party tricks—festive, unexpectedly blush, and delicious.

This blend of Pinot Noir and Chardonnay is a Champagne of luxury, from its decadent golden tinge to the fine bead that playfully caresses the palate.

This blanc is befittingly made from only Marsanne, with subtle, but not shy notes of stony peach, orange blossom, and pear.

The kind of Saint-Jo to dig into right away: smoky, layered, lush, and laced with violet, bay leaf, and black olive.

David Lavantureux describes it as “direct and pure, full of energy”—a perfectly steely Chablis for oysters-on-the-half-shell.

A crystal-clear translation of the Kimmeridgian limestone of Chablis—Chardonnay the way it can only taste from these soils.

A wine of striking finesse that shows off the crunchy red fruit, floral notes, and peppery spice typical of Pinot Noir from Burgundy’s far north.

Insider tip: cellaring some grand cru Chablis from Lavantureux is about as wise a move as you can make in today’s volatile (wine) world.

A vibrant country red that mixes the trademark notes of the South with beguiling elegance and drinkability.

Full of that perky, palate-opening freshness and vigor that’s so essential in a blanc.

Succulent and concentrated with a magnificent grain, this cuvée is always among the more earthy and savory of Guillemot’s lineup.

This bottling is classic Brouilly, balanced and old-school, and showcases the beauty of Gamay.

This is a true homage cuvée, with an old-fashioned soul and vibrant energy.

A blend of Ugni blanc, Claudette, Marsanne, and Sauvignon blanc, here is the wine to enhance seafood and shellfish.

It is a seafood lover’s dream wine.

This is about as quaffable as the region’s rouges get.

If Télégramme is more about fruit than stones, it is still undeniably Châteauneuf.

Full-bodied yet delicate, infused with the joie de vivre of the south of France.

One can find more powerful Muscats, but none as tasty and fine.

June Club Gourmand ~ Smooth and seductive on the palate, Cuvée Beauvais offers silky fruit and florals—like blackberries and roses, without the thorns.

Made in the méthode traditionnelle with direct-press Cabernet Franc, it is a light, bright, and festive bubbly meant to be drunk cold and often.

Aligoté may actually be an even more precise conduit for Burgundian terroir than Chardonnay.

Very pure, with a beautiful noble tannin and excellent finish.

Evoking fresh orchard fruit, white flowers, and chalk, Les Margotés is remarkably pure and will continue to age beautifully over 10-15 years.

Les Fremiers has a vivid magenta color, abundant cherry and raspberry fruit, an exotic spice note, and subtle oak.

This deeply garnet stunner, with fine, balanced tannins, made from century old vines, is elegance made liquid.

Old-vine Pinot Noir blended from several sites across Gevrey-Chambertin provides a textbook rendition of this village.

This skin-contact wine is redolent of blood orange and hyssop—a perfect apéritif for olives and anchovies.

When you smell it, keep in mind that no other wine, besides a Melon de Bourgogne grown in the gabbro soil of Gorges, could possibly smell like this one does.

Lovely right now, but a candidate for cellaring as well. It is cool to drink some reds cool.

A masterful blend of Garganega, Trebbiano, Trebbianello, and Riesling, this perfumed charmer punches far above its weight.