Bouillabaisse and the Seriousness of Bandol Rosé
Marseille’s fisherman’s stew has a partner just down the coast. Bandol rosé is pink wine with the structure for saffron and rouille.
JQ Louise
JQ Louise is the publisher of Santé, which has written about wine, spirits and the table since 1996. A Boston-based journalist and founder of The JQ List, she covers wine regions, hotels and restaurants from the vineyard and the dining room, and is the author of Historic Maps of Boston.
The Art of the Autumn Dinner Party
How to host an autumn dinner party: a four-course seasonal menu, the wine for every course, glassware, temperatures and timing.
Paella and the Overlooked Glory of White Rioja
Saffron, socarrat and seafood call for a white with real texture. Rioja blanco is Spain’s best-kept answer.
Inside a Harvest: A Day in the Vines
What really happens during a wine harvest, from pre-dawn picking and the sorting table to the cellar and the end-of-harvest feast.
Choucroute Garnie Wants Alsace Riesling
Alsace’s great platter of sauerkraut, sausage and pork has a partner from the same hillsides. Dry Riesling is the local rule for good reason.
Game Season Starts Here
Grouse, pheasant, venison and duck: a game wine pairing guide with cooking notes and the Pinot, Syrah, Nebbiolo and Bordeaux to pour.
Peking Duck and the Pinot Noir Rule
Lacquered skin, rich meat and sweet hoisin need a red with silk rather than muscle. Oregon Pinot Noir delivers.
Stock the Cellar for Winter
What to buy in October to stock your wine cellar for the holidays and the years ahead, from house Champagne to bottles worth laying down.
Fried Chicken and Champagne Belong Together
The most celebrated high-low pairing in wine is not a gimmick. Salt, fat and bubbles make the case.
Harvest Escapes: Five Wine Regions to Visit in October
Five wine regions to visit in October, from the Langhe to Sonoma: one hotel, one table and one cellar visit in each.
Sole Meunière Needs Chablis
A dish of butter, lemon and very little else calls for a white with the nerve to cut through it. Chablis premier cru is the answer.
Climate and the Calendar: When Harvest Starts in July
Picking now starts in July in parts of France. How climate change is reshaping the wine harvest, from styles and grapes to appellation rules.
Steak Frites and the Case for Left Bank Bordeaux
The bistro classic and Cabernet-led claret share a chemistry that goes deeper than tradition. How to get the most from both.
Small but Mighty: Napa’s 2026 Crop
The Napa 2026 harvest came early and light against a soft grape market. What it means for quality, prices and allocations.
Roast Chicken Deserves Meursault
The Sunday bird and Burgundy’s most savoury village white were made for each other. Here is why, and which bottles to open.
Wild Mushroom Season
Porcini, chanterelles and more: how to cook the season’s mushrooms, and the wild mushroom wine pairing guide, from Burgundy to Etna Rosso.
Autumn in the Langhe, Hour by Hour
A 48-hour Langhe itinerary for truffle season: where to stay, eat and taste in Barolo and Barbaresco, with the practical details that matter.
The Truffle Pairing Rulebook
Truffle wine pairing, explained: white vs black truffles, the dishes, and why Barolo, aged Champagne and white Burgundy are the wines to pour.
Alba Truffle Season Opens
The Alba White Truffle Fair runs Oct 10 to Dec 6, 2026. How to buy a truffle, the auction, where to eat and what to pour in the Langhe.
Oyster Season Is Back: The Shells, the Origins and the Wines That Belong Beside Them
Oyster season is back. The great oyster origins, the R-month rule, and the wines that belong beside them, from Chablis to Muscadet to fino.