Journalist. Paris-based since 2009.

I cover wine, spirits, and restaurants. Also art, music, and fashion. In Paris and elsewhere. Natural wine blog: Not Drinking Poison In Paris.

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Saint amour article

EATER: How Valentine's Day Ruined the Wine of Saint-Amour

Most of it is awful because it doesn’t have to be good.

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KITCHEN WORK: Synchronized Eating

It wasn’t until I moved to the countryside to write a wine book that I came to appreciate the benefits of synchronized eating – of dining as a public, not private, act.

Ft image article
The Financial Times

THE FINANCIAL TIMES: Quick Bites: Labelled with Love

The Beaujolais cru of Saint-Amour sees one-third of its annual production sold cheaply on Valentine’s Day. But a few newcomers are starting to make vintages built to last.

Septime la cave 2 article

EATER: Paris Is the World's Best City for Drinking Natural Wine

There’s a worldwide revolution going on in wine, and Paris is its frontline.

Inrocks quote article

LES INROCKS: Une Dernière Pour La Route

Quelle bouteille boiriez-vous avant de mourir ? Sommeliers, blogueurs, cavistes ou critiques gastronomiques ont déjà choisi.

Time spent article

FANTASTIC MAN: Time Spent: Five Hours Degassing A Tank of Wine in Beaujolais

Guy Breton is unusual among his generation of Beaujolais vignerons for being very fluent with emoji.

Champeaux article

EVEN Magazine: The Belly of the Beast

A canopy of gold floats above the site of Paris’s erstwhile central food market. Les Halles reemerges, but where can you eat?

Winery article

THE FINANCIAL TIMES: Five of the best: Provençal wineries

These winemakers are no more than an hour’s drive from the photography festival in Arles...

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The New York Times

THE NEW YORK TIMES: A New Spot in Paris for Healthy Japanese — and Natural Wines

Opened just in time for the start of men’s fashion shows (and soon, couture) in Paris, the two-month-old restaurant Le Petit Keller offers a fresh perspective on healthy cuisine. The Japanese menu was designed by Kaori Endo, who was a chef at Rose Carrarini’s Rose Bakery in the late aughts before launching Nanashi in 2010, a Parisian bento empire that drew in an equally fashionable crowd for its wholesome bentos and delicate desserts.

Ft piece article
The Financial Times

THE FINANCIAL TIMES: Five of the best: new hotel bars in Paris -

Just steps from the Champs-Elysées, the Mathis’s candlelit space has nine plush banquettes, a narrow bar and a smooth-talking host sporting a crystal collar-chain. The cocktail list by wunderkind bartender Maxime Potfer features Old Cubans and aged...

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GREY Magazine: An Interview with Serge Lutens

Nov 30, 2013 ... An Interview with Serge Lutens. by Aaron Ayscough. photography Aryanà Francesca Urbani. coordination Mariaelena Morelli. 30 November ......

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THE HAPPY READER: Bathtime in Bordeaux

I'm examining the wine list at Rouge, the least formal of four restaurants installed in Les Sources de Caudalie, a hotel and spa in the Graves region of Bordeaux. It is twilight in July. The surrounding deck tables...

Fantastic man rec article

FANTASTIC MAN: Recommendation: The Chic & The Humble Deliciously Combined

With regard to food pairings, Champagne exists in a gilded cage all it's own. The sparkling wine's long-term status as the definitive luxury item means that...

Beaujolais nouveau aux tonneaux des halles boris and patrick fabre 2 e1417885040566 article
Paris By Mouth

PARIS BY MOUTH: The Redemption of Beaujolais Nouveau

Beaujolais Nouveau is rather like gin – people who won’t touch the stuff usually have a legendarily bad story to tell involving a harrowing experience with the worst product imaginable.

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PUNCH | The Veltlin Revolution: Czech Natural Wine Is Born

On the wall of Veltlin, a wine bar south of the river in Prague’s Karlìn neighborhood, there is a map of the Austro-Hungarian Empire drawn by local arti...