Six years under a veil, then a 62cl clavelin: Jura vin jaune is served and chosen like no other white. Château-Chalon, its birthplace, turns ninety.
Discover how Florence Monferran restores abandoned vineyards in the Languedoc, preserving old Muscat vines and wine heritage amid climate change.
In Burgundy, winegrower Armand Heitz is turning to regenerative agriculture to restore soil health and help his vineyards adapt to climate change.
Beaujolais has no premier cru. In 2023, Fleurie applied to the INAO to classify seven lieux-dits, the first bid to give Gamay a rank of its own.
Six years under a veil, then a 62cl clavelin: Jura vin jaune is served and chosen like no other white. Château-Chalon, its birthplace, turns ninety.
Beaujolais has no premier cru. In 2023, Fleurie applied to the INAO to classify seven lieux-dits, the first bid to give Gamay a rank of its own.
Why is Provence rosé so pale? From Domaines Ott to Saint-Tropez: how it is made, its grapes, food pairings and prices, and what it says about us.
Is Burgundy still a good wine investment? Selectively, and for the long term: centuries of terroir, a 34% correction and a climate risk prices ignore.
Discover how Florence Monferran restores abandoned vineyards in the Languedoc, preserving old Muscat vines and wine heritage amid climate change.
In Burgundy, winegrower Armand Heitz is turning to regenerative agriculture to restore soil health and help his vineyards adapt to climate change.
Is Paris still a culinary capital? From Les Halles to bouillons, French service to world cuisines, food historian Loïc Bienassis answers.