The perfect pairing for Chef’s Beef Wellington. This Pineau d’Aunis complements the Wellington in all the right ways: the dish draws out the wine’s fruit while letting the Beef Wellington remain the star. Let it breathe a bit before serving—it's punchy at first, but softens beautifully. Serve slightly below room temperature; a quick 20 minutes in the refrigerator will do the trick.

Ariane Lesné earned her degree in wine and spirits marketing and management in the early 90s. After graduation, she began her career at a chain of wine shops in Paris, then worked a harvest in Burgundy. What was supposed to be a brief stint turned into six years of immersive learning, as she soaked up all she could with the dream of one day running her own domaine.

Her path next took her to London, where she worked for a wine merchant and was introduced to the world of fine wine speculation. Eight years later, she returned to Paris, where a growing passion for organic and biodynamic wines rekindled her desire to work the land. This was also when she fell head over heels for Pineau d’Aunis—a grape that reminded her of the texture of Pinot Noir, but with an aromatic lift that captured her imagination. This love led her to the Loire Valley, the native home of the varietal.