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Color: Gold
Nose: Floral, intense, notes of boxwood and exotic fruits
Body: Opens nicely, lively and fresh, with a round and floral finish

This wine pairs well with: white meat in sauce, grilled fish and fruit-containing desserts

Serving temperature: 8° C

Fresh and light wine, with powerful aromas.

This wine pairs well with: fish, seafood or a simple pre-dinner drink

Serving temperature: to be served cool, at 8˚C to 10˚C

Peony in color and with an intense red berry aroma followed by notes of cinnamon and vanilla. The body is ample, conveying a wonderful blend of rose hips, light fruits and spice through to a long finish.

Goes well with grilled Mediterranean fish such as red mullet, bouillabaisse, or salade composée.

Serve cold, between 9˚C and 11˚C.

Color: pale-yellow with green highlights
Nose: citrus fruit, floral with hints of lemon
Body: Lively and round on the palate with mineral opening and a finish of exotic and citrus fruits.

This wine pairs well with: crudités, fish (grilled or in sauce), and soft cheeses

Serving temperature: 8° C

Color: beautiful, strong garnet
Slight nose of forest floor and venison.
A tannic structure is well displayed on the palate with a spicy finish.

This wine pairs well with: charcuterie plates, grilled meats, game and cheeses

Serving temperature: 16˚C

Color: almost straw-yellow with hints of green
Nose: reminiscent of spring
Very floral and refreshing aromas.
Body: a straightforward and lively wine that displays good balance and has a very aromatic finish.

This wine pairs well with: pre-dinner drinks, crudités, fish and fresh fruit desserts

Serving temperature: to be served cool, at 8˚ C to 10˚ C

This oak-aged wine has a very pale straw-yellow color both shiny and clear. The nose contains aromas of juicy white fruit, pear and dried apricot. It has a completely fresh opening that is well supported by body and volume in the middle of the mouth. Aromas of pear blend with grapefruit to produce a beautiful finish.
Serve with fish, seafood or spring salads at 8˚ to 10˚ C.

This medium-bodied red wine from Languedoc has delicious red fruit and berry flavors with peppery spice notes. Silky tannins and a fresh, fruity finish make this an excellent wine to serve with food. 

This wine has an intense nose revealing floral and vanilla aromas.
On the palate, it presents notes of lemon and white fruits.

Aged in oak casks for 5 months.

This slightly oaky wine will tactfully accompany: fish (sea bass in a butter sauce, mushroom-stuffed sea bream, devilfish à l’Américaine); white meat and poultry (lemon-sauteed veal, curried chicken), dry cheeses

Serving temperature: to be served cool at 10˚C

It has a garnet-red color with brown highlights.
Very fruity, with notes of vanilla and spice at the finish. Fruity, very ripe fruit, supple tannins. Blackberry, redcurrant and blackcurrant.

Aged in oak barrels.

This wine pairs well with: white meat, poultry, and feathered game such as pheasant

Can be aged up to 8 years.

Serving temperature: 17˚C to 18˚C

Fresh and light wine, with powerful aromas.

This wine pairs well with: fish, seafood or a simple pre-dinner drink

Serving temperature: to be served cool, at 8˚C to 10˚C

A gem in the Henriot range, this Champagne, lively and subtle, exalts the character of this variety that is so dear to the Henriot family.

Composition of the cuvée:

• 100% Chardonnay, mostly from the terroirs of Mesnil sur Oger, Vertus, Chouilly and Trépail
• 38% of which are reserve wines*
   

* This estimated data is given for information only and may vary slightly from one year to another.

This medium-bodied red wine from Languedoc has delicious red fruit and berry flavors with peppery spice notes. Silky tannins and a fresh, fruity finish make this an excellent wine to serve with food. 

Color: beautiful, strong garnet
Slight nose of forest floor and venison.
A tannic structure is well displayed on the palate with a spicy finish.

This wine pairs well with: charcuterie plates, grilled meats, game and cheeses

Serving temperature: 16˚C

While champagne shows the character of a specific harvest, non-vintage brut exemplifies the style of a particular House. Freshness, elegance and balance, all of which are typical of Laurent-Perrier's wines, are found in the Brut L-P year after year.Chardonnay, is the dominant grape variety and its proportion is unusually high for a non-vintage champagne blend, being double the average. The blend is made of wines from more than 55 crus or villages and between 10 and 20% of reserve wines are used. Brut L-P is aged on its lees for approximately three years and only a very light dosage is used to preserve its balance and natural freshness.

The colour is a pale golden hue, with fine and persistent bubbles. The nose is fresh and delicate, showing good complexity with its hints of citrus and white fruit. With its elegant style, Brut L-P has led the way in making champagne the ideal apéritif. Perfectly balanced, with crisp flavours and finesse, it is also an ideal companion for fish, poultry and white meat.

This cuvée charms with its lovely balance in an aromatic range of red fruit, whose persistence is remarkable.

Composition of the cuvée*:

• 42% Chardonnay, a high proportion compared to the average within the appellation
• 58% Pinot Noir, 20% of which is vinified as red
• And 30% reserve wines
   

* This estimated data is given for information only and may vary slightly from one year to another.

Color: Gold
Nose: Floral, intense, notes of boxwood and exotic fruits
Body: Opens nicely, lively and fresh, with a round and floral finish

This wine pairs well with: white meat in sauce, grilled fish and fruit-containing desserts

Serving temperature: 8° C

Color: pale-yellow with green highlights
Nose: citrus fruit, floral with hints of lemon
Body: Lively and round on the palate with mineral opening and a finish of exotic and citrus fruits.

This wine pairs well with: crudités, fish (grilled or in sauce), and soft cheeses

Serving temperature: 8° C

Airfield Estates is a family-owned, fourth-generation winery and vineyard in Washington's Yakima Valley, known for its estate-grown wines and rich history tied to a former World War II  Army Air Corps training base.

Clear yellow color with hints of green.
Great aromatic richness.
Nose of yellow flowers followed by notes of grilled sap and spice with a mineral dominance.
Ample and full-bodied opening. Structured and well-balanced wine. Notes of fleshy fruit (Papaya, peach). Pervasively fresh spice finish.

This distinguished wine with its freshness and mineral taste pairs well with: rabbit pâté, white meat in sauce and grilled fish, but scallops, langoustines and soft cheeses

Serving temperature: to be served cool, at 8˚ C to 10˚ C

AOC Collioure