Cabernet Sauvignon

Bordeaux, France

Born from a chance crossing of Cabernet Franc and Sauvignon Blanc in 17th-century Bordeaux, this is the world’s most planted red wine grape. Full-bodied and boldly structured, it delivers deep notes of blackcurrant, dark cherry, and cedar—built to age gracefully for decades.

Chardonnay

Burgundy, France

The world’s most celebrated white wine grape, rooted in Burgundy but grown everywhere from Chablis to Napa Valley. It’s a chameleon in the glass—lean and mineral in cool climates, rich and buttery when kissed by oak—making it endlessly, deliciously adaptable.

India Pale Ale (IPA)

England (or your favorite brewery!)

Born out of British colonial necessity, the India Pale Ale was built to survive the long sea voyage to India—extra hops preserved and flavored it all at once. Today it spans everything from piney, resinous West Coast styles to soft, hazy New England versions bursting with tropical fruit.

Hard Apple Cider

Normandy, France (or your favorite cidery!)

One of the oldest fermented drinks on record, first noted when Julius Caesar found the Celts pressing crabapples in 55 BCE. Crisp, effervescent, and naturally gluten-free, it ranges from bone-dry and mineral to gently sweet and fruit-forward—depending on the apple and the hand that made it.

Dark Roast Coffee

Origin varies (e.g. Ethiopia, Brazil)

Coffee pushed to its darkest potential—roasted until the sugars caramelize and the oils rise to the surface. The result is bold and unapologetic, with deep notes of dark chocolate, toasted walnut, and a
near-syrupy body where the roast itself becomes the flavor.

Lapsang Souchong Tea

Wuyi Mountains, Fujian, China

The world’s first black tea, born in the 17th century when Fujian farmers were forced to rush-dry their leaves over a pinewood fire to salvage their harvest during wartime. The result is unmistakably smoky and full-bodied, with notes of pine resin, dried longan, and a long, warm campfire finish.