The basic Champagne from Jacquinot & Fils, Private Cuvée is mostly assembled from the 2008 harvest, and displays to great advantage the acidity of that vintage. Best with food.

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  Cheryl Bringuez

  A peppy, fruit-driven Champagne with a tasty palate of apples and pears and a crisp, refreshing finish. This vibrant, juicy bubbly makes a great apéritif—because don’t we all like to pre-game?

  Food pairing: Oysters

A great example of Jacquinot’s long-lees aging, this vintage Brut Champagne was created from hand-harvested grapes, all local to the Jacquinot & Fils domaine, and aged on lees for over 10 years. It has a nuttier character than its cousin the Symphonie Rosé. Best with food.

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  Cheryl Bringuez

  This Champagne is nuts—or rather it’s nutty. The nose first suggests toasted almonds then green apples and vanilla. Delectable, toasty, nutty flavors on the palate with a dry, bready finish. Excellent value.

  Food pairing: Pâté

Created from hand-harvested grapes, all local to the Jacquinot & Fils domaine, this vintage Brut Champagne spent over 4 years on lees to achieve a rich raspberry flavor. Best with food.

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  Cheryl Bringuez

  Gorgeous color, with pretty, pink bubbles. Overflowing with strawberry and citrus on the nose. Lively fruit on the palate with a clean, crisp finish. Begs to be served well chilled on a warm day, preferably on a patio—perhaps alongside a caprese salad.

  Food pairing: Salad

Described by Jacquinot as the maison’s “special bottle”, this vintage Champagne was created with hand-harvested grapes local to the Jacquinot & Fils domaine, then aged on lees over 14 years, to create the ultimate in fine Champagne. Only assembled in truly exceptional vintages, Harmonie contains a higher proportion of Chardonnay than Symphonie Brut. Best with food.

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  Cheryl Bringuez

  Opulent and intense on the nose, with aromas of freshly baked bread, hazelnuts and cedar. A bit of honeyed apple on the mid-palate comes as a pleasant surprise before giving way to crisper apple on the finish. Delicious on its own, but probably quite tasty with a creamy blue cheese.

  Food pairing: Blue cheese

Assembled from Premier Cru Pinot Noir, Pinot Meunier and Chardonnay grapes, Carte Or is a lively Brut Champagne — supple, fresh and fruity, perfect for cocktail parties.

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  Cheryl Bringuez

  A bright, crisp blend of Pinot Meunier, Pinot Noir and Chardonnay. Pear and freshly baked bread on the nose, a mouthwatering burst of apple on the finish. More fruit than bread, this Champagne makes a wonderful apéritif.

  Food pairing: Shrimp scampi

White in spite of its name, this vintage Brut Champagne features a 50/50 blend of Pinot and Chardonnay grapes assembled only in exceptional years. Balanced, fragrant, structured and long in the mouth — a real delight!

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  Cheryl Bringuez

  A fragrant, toasty, nutty blend of Pinot Noir and Chardonnay. Deliciously rich, with hazelnut, pear, and vanilla flavors. A lovely, dry finish with lingering toasted hazelnut and tart apple. Drinking very nicely now, but complex and likely to continue to develop through around 2017.

  Food pairing: Cheeses like Gouda, Parrano

White in spite of its name, this vintage Brut Champagne features a 50/50 blend of Pinot and Chardonnay grapes assembled only in exceptional years. Balanced, fragrant, structured and long in the mouth. And the excellence of the 2009 vintage only heightens the delight!

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  Cheryl Bringuez

  A fruity, nutty Champagne that is vibrant and stylish. Excellent apple on the mid-palate with lovely acidity and balance on the finish.

  Food pairing: A fruit and cheese plate

Our best-seller Champagne — in a blind tasting, most people preferred it to more expensive samples from more famous Maisons! While it is a Brut, it is full of fruit.

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  Colin Talcroft

  Pink with tiny, delicate, persistent bubbles. Very pretty in the glass—as any rosé Champagne should be. Bright, fruity scents suggestive of cantaloupe and citrus (perhaps orange rind or pink grapefruit). Less rich, creamy, and toasty than the Carte Or and Carte Rouge wines from the same maker, but with subtle hints of toast and something suggestive of plum skins. Delicate mousse. Refined and sophisticated, but not at all snooty. A perfect brunch wine. Excellent value.

  Food pairing: Aperitif, salmon, light appetizers, fruit salad; a perfect brunch wine

The top wine from Maison Paques, this Brut Champagne has won a silver medal from the International Wine & Spirit Competition. Assembled from carefully selected reserve vines, this 70/30 blend of Chardonnay and Pinot Noir achieves both elegance and decadence. Great over pâté or caviar, and perfect for a toast!

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  Cheryl Bringuez

  Rich, decadent bubbles in a glass. This Champagne is dry in style but has a voluptuous mouthfeel. There’s definitely a baked bread essence with a bit of vanilla too. Nicely complex and highly food-compatible!

  Food pairing: Pâté

Not your normal Beaujolais — this is a serious Gamay that has taken months to vinify, and it has gravitas and style! A little on the lighter, fruitier side compared to our other Beaujolais Crus.

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  Cheryl Bringuez

  Delicate, with aromas of strawberry, fresh thyme, and a hint of violets. Notable for minerality on the finish with tangy cherry flavors. Light but with the kind of bright acidity that makes a great food wine.

Not your normal Beaujolais — this is a serious Gamay that has taken months to vinify, and it has gravitas and style! Great for casual eating.

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  Colin Talcroft

  Initially reticent, but with a little time in the glass the wine releases an appetizing perfume of roses, herbs, cherry, nutmeg, and other spices, presaging a cherry and spice-dominated flavor profile. Still young, with concentrated, layered fruit veiled by tannins, but opens up with a little patience, suggesting a nice development ahead. Attractive even now for its cherry fruit and fine tannins on a balanced finish, but likely to reveal its true potential between now and around 2019.

  Food pairing: Picnics, chicken dishes, pasta—or more serious fare

Not your normal Beaujolais — this is a serious Gamay that has taken months to vinify, and it has gravitas and style! The Morgon Cru leans toward Burgundy style, with a similar sense of seriousness and elegance.

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  Deborah Adeyanju

  A playful nose whets the appetite with aromas of black raspberries, blueberries, and prunes. Concentrated, slightly jammy fruit. Hints of truffles, wet earth, pepper, and other spices round out the nose. Tart, dark fruit dominates the palate. Mouth coating. Weighty, with grippy tannins and an almost chewy texture. Floral hints on the mid-palate. Moderate acidity. Baking chocolate emerges on a dry, medium-length finish. Well-integrated flavors. Good balance and generous structure. Verging on full-bodied. A fruity, juicy, generously proportioned wine.

  Food pairing: Roast or stewed beef in sauce