Blog

The Sweet Truth About Candy and Cabernet

Why candy disrupts wine, how tannins really work, and which sweets can actually improve a glass.

A clear guide to Saint-Émilion wine, from Merlot-based blends and limestone soils to the top bottles of the appellation.

From the Calchaquí Valley to Paris, a reflection on loneliness, friendship, and why wine still creates the best conversations.

A clear explanation of natural wine, its philosophy, its limits, and why minimal intervention does not always mean better wine.

Julien explains why wineries use “Chateau” and how the term spread beyond France.

In Argentina, an asado is never just dinner. It is friendship, ritual, and wine shared slowly around the fire.

A closer look at France’s difficult 2024 harvest, why yields are down, and whether this vintage is truly historic.

A journey through Argentina’s high desert vineyards, where dust, old vines, sheep, and altitude all become part of the wine.

A ranking of Bordeaux’s most expensive wines, from legendary Pomerol estates to bottles reaching $30,000.

A reminder that the best bottle is not the one chosen by season, but the one that feels right in the moment.