The Wines of Amourette: Independent Producers Near the Eiffel Tower

The second pillar of Amourette

At 10 Boulevard Delessert, we talk a lot about the terrace and the sharing cuisine. But the cellar is the second pillar of the restaurant. We have over 80 references on our list, and every single one of them comes from a French independent producer.

We do not buy from large industrial cooperatives. We do not look for the labels you see in every supermarket. We look for winemakers who work their own land, who know their soil, and who produce wines that tell a story of a place and a season.

Why independent producers?

An independent producer (vigneron indépendant) in France is someone who grows their own grapes, vinifies them in their own cellar, and bottles them on the estate. This matters because it ensures a direct link between the land and the glass.

When you order a glass of wine at Amourette, you are drinking the work of a specific family or a small team. The tastes are more distinct. The wines have more character. And because we buy direct or through short circuits, we can offer high-quality French wines at prices that remain fair for a neighborhood restaurant in the 16th arrondissement.

The regions we love

Our list follows the major French wine regions, with a focus on balance and drinkability.

Burgundy: We have a soft spot for the whites of the Côte de Beaune and the reds of the Côte de Nuits. Precise, elegant, they are the perfect match for our miso-glazed salmon or our poultry starters.

Bordeaux: We select estates that offer structure without being overly heavy. Our Bordeaux reds are built for the Argentine rib-eye and the hand-cut steak tartare.

Rhone Valley: For those who want more sun in their glass. Syrah and Grenache blends that bring spice and warmth, ideal for an evening on the terrace when the air starts to cool.

Loire Valley: Freshness is the key here. Sauvignon Blancs and Chenins that work perfectly for the aperitif hour, paired with our white tarama or fried calamari.

Pairing wine with sharing cuisine

Because our cuisine is meant for sharing (cuisine de partage), the wine choice needs to be versatile. You might have three different starters on the table at once: fried squid, chicken nems, and burrata.

In this case, we often suggest starting with a "vin de soif", a wine made for drinking, fresh and light. A dry white from the Loire or a pale rosé from Provence works well. When the main courses arrive, you can move to something with more structure.

If you are unsure, ask the team. Everyone in the dining room tastes the wines when a new bottle enters the cellar. They know the list, and they will help you find a bottle that fits both your meal and your budget.

Wine by the glass

Not every dinner requires a full bottle. We always have a selection of ten to twelve wines available by the glass, starting from 9€. It allows you to try a Chablis with your starters and then switch to a Saint-Émilion for your main course.

The wine list is updated regularly as vintages change and new discoveries make their way into our cellar.

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