At the table: Civet de sanglier
Joanna Simon finds the best wines to pair with the Corsican version of wild boar stew.
ByFrench food and wine
Arthur Young: An Englishman meets French wine
Reflecting on a series of journeys exploring France’s vineyards, the works of an 18th-century wine enthusiast offer some fascinating insights…
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Moulin-à-Vent: The premier division
Sarah Marsh MW on the bid to make the Beaujolais cru’s vineyard hierarchy official.
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At the table: Andouillettes de Troyes sauce Chaource
The best wines for a divisively noisome French dish.
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