YOUR SOCIETY TASTING COMPANION
The Autumn Table · Autumn 2026
Preview companion for a proposed tasting. No event has taken place.
Download tasting notesTHE FLIGHT, AT A GLANCE
01 · The welcome
Bollinger · NV
A rich Champagne style with red-fruit and toasted-brioche notes.
Serve at 8–10°C in a white-wine glass. Chill before opening; no decanting needed.
Gougères or salted almonds
Notice how bubbles and acidity change the impression of richness.
Seller link coming soon
Purchasing opens after a licensed seller and availability are confirmed.
02 · The fresh contrast
William Fèvre · 2023
Fresh citrus, white fruit, and floral notes with a mineral character.
Serve at 10–12°C. Let the glass warm slightly as you taste.
Lemon-roasted fish or a goat-cheese tart
Compare the citrus and mineral character with the opening wine.
Seller link coming soon
Purchasing opens after a licensed seller and availability are confirmed.
03 · The coastal red
Sea Smoke · 2023
Cherry, dried flowers, and baking spice meet fresh coastal acidity.
Serve at 14–16°C. Open 20–30 minutes ahead and taste before deciding whether to decant.
Roast mushrooms or duck breast
Look for the relationship between fruit, spice, and the sensation of tannin.
Seller link coming soon
Purchasing opens after a licensed seller and availability are confirmed.
04 · The dinner-table finish
Castiglion del Bosco · 2020
Ripe berries and warming spice balanced by freshness and fine tannins.
Serve at 16–18°C. Taste on opening; a 30–60 minute decant is a useful starting point if it feels closed.
Slow-cooked ragù or lentils with rosemary
Compare its acidity and tannin with the Pinot Noir, first alone and then with food.
Seller link coming soon
Purchasing opens after a licensed seller and availability are confirmed.
Which wine changed most with food? Which would you open again? Keep those two answers with your notes—the next collection begins with your own taste.
Hear when Selections launches