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Tasting notes: September

03.09.25

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2 min read

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TO EAT
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TO DRINK

The blanc sheep

Say “Beaujolais” and most of us picture juicy red Gamay. But a sliver of vineyards are producing Beaujolais Blanc, one of France’s best-kept secrets. Made from Chardonnay, it’s lighter, fresher and floral; acacia and honeysuckle, instead of oak and butter. Time to fill in the blanc spots in your cellar. We’ve also lined up a few dishes that bring out its charm, all in one weekend scroll.

From Arnaud Aucoeur, a winemaker rooted in family and terroir, comes a Chardonnay with plenty of minerality and crisp apple notes. If you’re after something a bit more racy, citrus and stone-fruit charm from Jean-Paul Brun's eighty-year-old vines will keep you coming back for more. Mee Godard is a winemaker who defies expectation, and her Beaujolais Blanc 2022 is crisp, pure and quietly powerful, as assuredly graceful as her reputation.

TO EAT

Your eats cheat sheet

Thin pork cutlets in under 10 minutes? Yes please. Topped with buttery peaches that practically pour themselves, and a side of sweet corn. Chicken + morels + Vin Jaune = a creamy, dreamy weekend splurge. And forget heavy chowder—this coconut cod version is silky, zesty and alive with aromatics. Paprika-topped buttery crackers are a must.

TO DISCOVER

On our radar

Ever wanted to order one of everything, without sharing? Powells' in Australia just made it possible. Their ‘on the spoon’ menu allows diners to sample dishes by the spoonful. Podcast-wise, pull up a chair with Nick Grimshaw and Michelin star chef Angela Hartnett on Dish, for unfiltered chat with celebrity guests, and insider foodie tips. 30 years later, The Beatles Anthology returns, with extra footage and rare recordings. And we’ll be at the 10th anniversary FT Weekend Festival, talking all things ETO.