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.
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.
"Bon Vin" or (Good Wine): behind its cheerful surface, this Épinal print reveals the pleasures, excesses and social codes of working-class France in the 1800s.
Is your taste in wine really yours? From Bourdieu to Robert Parker and the 1855 Classification: how taste makes a wine's value, and value remakes taste.
How did wine become a status symbol? From the 1855 classification to Bourdieu’s cultural capital, how reputation turned a bottle into a social signal.
"Bon Vin" or (Good Wine): behind its cheerful surface, this Épinal print reveals the pleasures, excesses and social codes of working-class France in the 1800s.
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.