After more than 20 years in Cognac, Francis Abécassis returned to his winegrowing roots with a move into Bordeaux. This 100% Merlot is his fresh, modern take on the region’s signature red, made to be enjoyed young rather than cellared. It has real savoury character and stays bright and easy to drink. Tasting notes: Ruby with violet highlights. Honey-roasted cherry, blueberry and redcurrant, with roasted nuts, a hint of soy and a smoky thread of grilled cedar. Dry and supple with fine, dusty tannins and a crisp finish. Grapes: 100% Merlot Critic: 87 points, Beverage Testing Institute: “A smoky and savory French Merlot for the table and grilled fare.” Award: Silver Medal and Best Buy, Beverage Testing Institute Food pairing: Grilled hanger steak, lamb chops or beef stew. Serve slightly chilled.

What looks like a classic French white starts with a red grape. Merlot makes up 80% of this blend and is vinified as a white wine, giving it more texture than its pale colour suggests. Four white varieties then add lift and aroma. It’s a clever bottle to open with friends who think they know their Merlot. Tasting notes: Pale straw. Honeysuckle, delicate herbs and exotic fruit lead to baked fig, grilled Meyer lemon and apple. Dry yet fruity and completely unoaked, with bright acidity and a long, flinty finish. Grapes: 80% Merlot, 10% Sémillon, 6% Colombard, 2% Muscadelle, 2% Sauvignon Gris Critic: 90 points, Beverage Testing Institute, praising its “palate stimulating acidity, and a deft touch of smoke and salinity.” Award: Gold Medal and Best Buy, Beverage Testing Institute 2025 Food pairing: Oysters with mignonette, sole almondine, grilled fish or chicken fajitas.

The Vin de France label gives ABK6 the freedom to make wine for flavour and everyday drinking rather than tradition. This is a relaxed, food-friendly red for a weeknight, with more savoury depth than its price suggests. It’s a smart bottle to keep on hand for casual dinners. Tasting notes: Garnet. Roasted cherry, dark cherry pie crust and black tea, with hints of roasted nuts, cedar and earth. Supple and dry yet fruity, with soft tannins and a smooth finish. Grapes: French red blend Critic: 88 points, Beverage Testing Institute, which called it “tailor made for a meaty meal or appetizers.” Award: Silver Medal and Best Buy, Beverage Testing Institute Food pairing: Philly steak sandwiches, steak fajitas or pierogi.

Francis Abécassis bought 126 hectares of Bordeaux vineyards in December 2023, drawn in part by the area’s potential for fresh, fruit-forward whites. This Sauvignon Blanc-led blend is one of the results, made with winemaker Adeline Magère and the oenologists of Rolland & Associés. Small amounts of Sémillon and other local grapes give it a rounder, more complete feel. Tasting notes: Pale yellow. Citrus, red grapefruit and guava with honeysuckle and a savoury, mossy stone note. Bright and unoaked, with a hint of pastry and a rounded, full finish. Grapes: 76% Sauvignon Blanc, 12% Sémillon, 7% Colombard, 3% Sauvignon Gris, 2% Muscadelle Critic: 85 points, Beverage Testing Institute: “An earthy, savory Sauvignon Blanc for the table.” Award: Silver Medal, Beverage Testing Institute 2025 Food pairing: Seafood gumbo, chicken shawarma, chicken fajitas or grilled fish.

Ugni Blanc is the grape behind Cognac, valued for its bright natural acidity. Here it takes a different path, becoming a sparkling wine made by the Traditional Method, with its second fermentation in the bottle. It’s a lively, great-value alternative to Champagne from one of Cognac’s largest independent family producers. Tasting notes: Golden straw. Green apple, preserved lemon and white flowers lead to spiced baked apple and ripe peach. Crisp and dry yet rounded, with lively bubbles and a breezy finish. Grapes: 100% Ugni Blanc Critic: 87 to 89 points, Beverage Testing Institute: “A crisp and round French bubbly.” Awards: Gold Medal, World Drink Awards 2025. Silver Medal, Beverage Testing Institute. Food pairing: Pot stickers, Cobb salad or Thai-style catfish. It also makes an excellent Kir Royale.