Our Wine Selection

Hominia Out of sight, a white Gaillac

The 2025 Grangeneuve rosé, AOP Grignan-les-Adhémar

Rosé wine made using the iconic pressing method from the Grangeneuve estate, evoking Provence.

Finding the perfect food and wine pairing isn't always easy when you love African cuisine. Fruity, delicate, or rich, rosé wines from the Cabernet d'Anjou, Rosé d'Anjou, and Rosé de Loire appellations sometimes lend themselves to surprising pairings. Their varied profiles interact with spices in a subtle interplay of complementarity and contrast between acidity, sweetness, and structure.

Ines, AOP Fronton Rosé

Perle de Molesme, crémant de Bourgogne

“Molesme is first and foremost about the terroir! The grapes draw their tension, their racyness, a certain minerality from this cold limestone of northern Burgundy, which makes you want to continue beyond the aperitif and invite it to the table…” Frédéric Brand, the oenologist.

Crozes Hermitage white wine, Pichon house

Crozes-Hermitage White

Freshness, fruit and generosity characterize this wine from the Northern Rhône Valley by the E. Guigal estate.

Le Suchot rosé, Champagne Vaucelle

A single-vineyard rosé champagne made using the maceration method, from Thomas Cheurlin.

Soléra, Crémant d’Alsace extra brut

To celebrate the cooperative winery’s 80th anniversary, Bestheim has produced an extra-brut crémant that stands out for the complexity of its aromas, the uniqueness of its ‘reserve éternelle’ and its harmonious character. Only 7,800 bottles have been produced.