— Armand Heitz, Winemaker
Armand Heitz ruffles feathers, and he makes no apology for it. He accuses his region of being “forty years behind” and rails against an appellation system deaf to change. His answer to a warming climate and exhausted soils: regenerative farming that repairs the land rather than mining it, before it's too late.
Coming 1 October 2026
Beaujolais has no premier cru. In 2024, Fleurie applied to the INAO to classify seven lieux-dits, the first bid to give Gamay a rank of its own.
More than a summer wine: how pale Provence rosé became a cultural icon. A complete guide to its history, styles, grapes, food pairings and prices.
French cuisine is no longer the world’s best — so why is Paris still the food capital of the world? Food historian Loïc Bienassis explains the enduring power of French food culture and French cuisine culture.
You do not need to drink to master wine at a dinner. Learn the etiquette, the phrases and the questions that keep non-drinkers fully in the conversation. Wine literacy is not optional — it is an asset.
From state banquets to trade tables, French wine has long been an instrument of soft power. How the bottle became a quiet ambassador — and what it still signals today.
What makes a wine valuable? Taste feels personal, but it is inherited and made. It sets a wine's value, and that value, in turn, remakes the taste we think is ours.
