Armand Heitz, a French winemaker lying on his back in tall grass, smiling with eyes closed, wearing glasses, a hat, and a coat. Vines Chassagne Montrachet 1er Cru Maltroie
Purple quotation marks.

Armand Heitz dérange, et il ne s’en excuse pas. Il accuse sa région d’avoir « quarante ans de retard » et fustige un système d’appellations sourd au changement. Sa réponse au réchauffement climatique et à l’épuisement des sols : une agriculture régénératrice, qui répare la terre au lieu de l’exploiter, avant qu’il ne soit trop tard.

Dans quarante ans,
il n'y aura plus
un seul pied de
vigne en Bourgogne

— Armand Heitz, vigneron
À paraître le 1ᵉʳ octobre 2026

À paraître le 1ᵉʳ octobre 2026

LE JOURNAL

Journal
Does Beaujolais Have a Premier Cru? Fleurie’s Bid for Rank
Terroir & Heritage
Does Beaujolais Have a Premier Cru? Fleurie’s Bid for Rank
Terroir & Heritage

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.

Read more →
Terroir & Heritage
Provence Rosé Wine: From Beach Drink to Cultural Icon
Terroir & Heritage
Provence Rosé Wine: From Beach Drink to Cultural Icon
Terroir & Heritage

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.

Read more →
Terroir & Heritage
Is Paris Still a Culinary Capital? Food Historian Loïc Bienassis Answers
Wine & Culture
Is Paris Still a Culinary Capital? Food Historian Loïc Bienassis Answers
Wine & Culture

Is Paris still a culinary capital? From Les Halles to bouillons, French service to world cuisines, food historian Loïc Bienassis answers.

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Wine & Culture
Burgundy Wine Investment: When Terroir Becomes an Asset
Business of Wine
Burgundy Wine Investment: When Terroir Becomes an Asset
Business of Wine

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.

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Business of Wine

TOUS LES ARTICLES →

TOUS LES ARTICLES →

MAGAZINE NUMÉRIQUE
09 / 2026

Obtenir mon exemplaire →

LES PLUS LUS

Journal
How Wine Became a Status Symbol: Taste, Class and Prestige
Business of Wine
How Wine Became a Status Symbol: Taste, Class and Prestige
Business of Wine

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.

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Business of Wine
Journal
French Wine Diplomacy: The Bottle as Soft Power
Business of Wine
French Wine Diplomacy: The Bottle as Soft Power
Business of Wine

What is French wine diplomacy? From Louis XIV to the 2026 tariff threats, how France uses wine as soft power, and why a bottle can carry political weight.

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Business of Wine
How Taste Makes a Wine’s Value, and Value Remakes Taste
Business of Wine
How Taste Makes a Wine’s Value, and Value Remakes Taste
Business of Wine

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.

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Business of Wine
French Table Manners: The Social Codes Behind Every Gesture
Etiquette & Codes
French Table Manners: The Social Codes Behind Every Gesture
Etiquette & Codes

From Louis XIV to the business lunch: how French table manners and dining etiquette still encode power, status and belonging — and what every gesture really signals.

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Etiquette & Codes
Vintage illustration of five men in a room with bottles, toasting with drinks, one man standing with arms outstretched, a woman in a red dress with a white apron serving at the back, and an open window with trees outside.
Vintage illustration of five men in a room with bottles, toasting with drinks, one man standing with arms outstretched, a woman in a red dress with a white apron serving at the back, and an open window with trees outside.

« Bon Vin » : l’art de
lever son verre,
entre hommage
et caricature

Une image qui célèbre la bonne compagnie tout en souriant de ses excès, et qui en dit long sur les mœurs d’une France populaire disparue.