Oysters, like wine, reflect their terroir. Those from the choppy, cold, and salty Atlantic have smooth, shallow shells. Their delicate, slightly translucent flesh is clean and crisp, with a refreshing burst of brine. The Pacific Ocean is gentler and more mild; its oysters are deep-cupped with scalloped edges, and the pearly, opaque flesh has a richer, creamy texture, with a kiss of melony sweetness...

Rewind twenty years to the birth of Domaine Costal, a singular collaboration between Chablis’s historic Collet family and Kermit, whose appetite for classic Chablis was—and still is—insatiable. As the story goes, Kermit asked vigneron Gilles Collet to separate a little juice from each harvest, age it the traditional way...

The mesmerizingly rugged valley is characterized by sheer cliffs on either side—tall, majestic granite peaks more fitting for mountain goats than vines. Incredibly, a precious few hectares of terraced vines cling to the hillsides, mostly to supply the locals with their daily sustenance. The overwhelming majority of the grape farmers here take their grapes to a local cooperative, so estate-bottled wine in this neck of the woods is one of the rarest of Italian wines...

Over the last 130 years, as each new generation of the Brunier family has come of age, the elders have carved out a lane for the younger generation to grow and express themselves. In 1891, the original Henri Brunier purchased plots of the wooded, stony plateau in Châteauneuf-du-Pape known as La Crau for his son Hippolyte, who cleared parts of the land to plant his first vine stocks. Nearly a century later...