| In France, the government controls the wine classification system, which is based largely on the concept of regional identity: every region is therefore mandated to what grapes it can grow – and what styles can be used – to create its wines. (What this means, in general: if you taste a Sancerre, or a Hermitage, or a Chambolle-Musigny – and you like the wine – then you could feel confident in buying other bottlings from that region; even if the producer or vintage is different from the one originally tasted.) For that reason, very few labels from France list grape and style information – it’s assumed they are known. With the French, the most important piece of information is the winery (Chateau or Domaine) and the region. If the winery is well known, that will be the dominant item on the label – otherwise, the region will be the primary entry on the label. France is the birthplace of many important grapes: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Chardonnay, Sauvignon Blanc, Riesling, and Chenin Blanc. |
Alsace
| Historically having been owned by both the French and the Germans, considerable German influence is apparent in this region’s wines. These wines, however, remain French in style, aromatic yet dry – they are generally lean and steely, with bright acidity and intense minerality; and are not often buttery. The vast majority of wines produced are white: dry Rieslings prove to be mouth watering and perfect food partners and the Pinot Gris is lush and laden with marzipan-rich flavors of almonds and ripe pear. The region is also home to some plantings of Pinot Noir; much made into crisp, yet intensely flavorful rosés. Alsatian wines are also unique in regards to the French wine laws; they are labeled by the grape, rather than the region; and bottled in tall, slender bottles. |
| Key Red Grape Varieties |
Most commonly labeled as… |
Key White Grape Varieties |
Most commonly labeled as… |
| Pinot Noir |
Pinot Noir (often rosés) |
Riesling
Pinot Blanc
Gewurztraminer
Tokay Pinot Gris
Sylvaner |
Riesling
Pinot Blanc
Gewurztraminer
Tokay Pinot Gris
Sylvaner |
Champagne
| In order to be called Champagne, this wine must be produced only from this area, using one or more of only the Chardonnay, Pinot Meunier and Pinot Noir grapes. A special method, methode champenoise, is the last requirement. When all qualifications are met, this produces a traditional sparkling wine with yeasty, toasty, biscuity flavors. Blanc de Blanc is the most delicate and lightest of all champagne. It is made solely from Chardonnay. As only one quarter of the land is designated to Chardonnay production, Blanc de Blanc commands a high price! Blanc de Noir is made solely with red Pinot Noir and Pinot Meunier. It has more complexity than the average non-vintage Champagne. (Note: when sparking wines are made in the same method as Champagne, but are produced in another region, it is called Cremant.) |
| Key Red Grape Varieties |
Most commonly labeled as… |
Key White Grape Varieties |
Most commonly labeled as… |
| Pinot Meunier
Pinot Noir |
Blanc de Noir (red only)
Rosé |
Chardonnay |
Champagne
Blanc de Blanc (white only)
Rosé |
Loire
| The Loire Valley is famous for its white wines. Chenin Blanc produces flavors ranging from light bone dry to medium-bodied fruity wines to almost honeysuckle sweet. Sauvignon Blanc grapes produce flavors ranging from light, dry and acidic wines with spicy, green-grass and herbal notes to rich aromatic styles. The reds, made from mainly Pinot Noir, Cabernet Franc or Gamay, eternally live on the edge of under-ripeness. When under-ripe, they are filled with green, vegetal flavors and harsh edges. But when just ripe enough, they’re light-bodied; yet densely aromatic: tailored for food. |
| Key Red Grape Varieties |
Most commonly labeled as… |
Key White Grape Varieties |
Most commonly labeled as… |
| Pinot Noir |
Sancerre, Reuilly |
Savignon Blanc |
Sancerre, Pouilly Fumé, Quincy, Reuilly |
| Cabernet Franc
Gamay |
Bourgueil, Chinon |
Chenin Blanc |
Touraine, Cheverny, Vouvray, Montlouis
Anjou, Savennieres, Côteaux du Layon, Saumur |
| Cabernet Franc |
Anjou, Saumur |
Muscadet/ Melon de Bourgogne |
Muscadet |
Bordeaux
| Red Bordeaux are blended with various proportions of Cabernet Sauvignon (provides structure), Cabernet Franc (adds “spice”), and Merlot (provides fruit). Other grapes are added to fine-tune the blend for color, aroma and aging ability. In general, basic Bordeaux, when young have a deep cranberry hue, with aromas of blackcurrants, spice, cedar and cassis, yet are dry with tannin masking the fruit flavors. Eventually, these wines turn slightly garnet, develop an extraordinarily complex bouquet and flavor and soften in tannin. Though it is impossible to generalize each of the top areas, a typical break down is: Left bank reds specialize in Cabernet Sauvignon based wines and are full bodied, rich in tannins, high in alcohol and characterized by their aromas of prune, chocolate and ripe black fruit; Right bank reds are famous for their Merlot based wines and are slightly lighter, with a velvet texture, less tannic and more plummy in flavor. Bordeaux Blancs dominate the southern Left bank and are mostly dry, fruity and acid-driven especially from Graves producing Sauvignon Blanc. Sauternes / Barsac specializes in sweet wines. They’re meant to be enjoyed young. |
| Key Red Grape Varieties |
Most commonly labeled as… |
Key White Grape Varieties |
Most commonly labeled as… |
| Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot |
Bordeaux
Left bank: Haut-Medoc, St. Estephe, Pauillac, Margaux, St. Julien, Medoc,
Graves, Pessac-Léognan,
Chateau Haut-Brion, Sauternes, Barsac
Right bank: St. Emillion, Pomerol |
Sauvignon Blanc
Semillon
Muscadelle |
White Bordeaux/ Bordeaux Blanc
Graves, Pessac-Léognan
Chateau Haut-Brion
Sauternes
Entre-Deux-Mers |
Burgundy
| Due to its terroir, this region excels at nurturing the silky Pinot Noir, the intense Chardonnay and the fruity Gamay. The wines, however, are not as lush and fleshy as many of the New World options of the similar grape. These wines have lower alcohol and higher acidity, balancing the fruit along with the earth, keeping a mouthwatering freshness, making them perfect food partners. The Côte d’Or is the heart of red Burgundy country and is comprised of 2 main regions: the northern half, Côte de Nuits, best known for its red wines and the southern part, Côte de Beaune, famous for both reds and whites. Bourgogne Rouge is made with the Pinot Noir grape and can vary from acidic to supple, medium to full bodied, with basic notes of licorice and black fruits. Bourgogne Blanc is made with the Chardonnay grape and is an aromatic, dry, medium to full bodied wine with notes of tart apple, lemon, pear, melon and/or vanilla. In warmer climates it can take on “tropical fruit” flavors such as pineapple and papaya. Aligoté has a bracing acidity and minerality with an herbal/ citrusy nose. Beaujolais is located in the southern most part of this region. For many years, the US equated Beaujolais with the fruit-juice styled Beaujolais Nouveau – released the 3rd week of November. But, for those in the know, Beaujolais, made from the Gamay grape, can be just as earthy and impressive as it can be fruity. Check out the Beaujolais-Village options for some great representations of this often misunderstood wine. (Note!: Burgundy is one of the world’s most complicated wine regions. Its wines change drastically from vintage to vintage, producer to producer, and vineyard to vineyard.) |
| Key Red Grape Varieties |
Most commonly labeled as… |
Key White Grape Varieties |
Most commonly labeled as… |
| Pinot Noir
Gamay |
Bourgogne Rouge
Côte de Nuits: Marsannay, Fixin, Gevrey-Chambertin, Chambolle-Musigny, Vougeot, Vosne Romanee
Morey St. Denis, Nuits St. Georges
Côte de Beaune: Savigny-les-Beaune, Côte de Beaune-Villages, Beaune, Aloxe-Corton, Pommard, Volnay, Chassagne-Montrachet, St. Aubin
Côte Chalonnaise: Mercurey, Rully, Givry |
Chardonnay
Aligote |
Bourgogne Blanc
Chablis
Côte de Nuits: Nuits St. Georges
Côte de Beaune: Meursault
Puligny-Montrachet, Chassagne-Montrachet, Beaune, Aloxe-Corton
Bourgogne-Aligote
Côte Chalonnaise: Mercurey, Montagy, Rully
Maconnais: Macon-Villages,
Puilly-Fuisse, St. Veran |
| Gamay |
Beaujolais: Fleurie, Morgon, Brouilly, St. Amour, Beaujolais-Villages |
|
|
Rhone
| Separated into two very distinct sub-regions, Northern and Southern Rhône, the wines are beautifully intense, yet quite diverse in style. The majority are red (most from Southern Rhône), though there are a handful of whites. Northern Rhône focuses on one principal grape — 100% Syrah. They tend to exhibit intense smoky characteristics that include black olives, bacon fat, black pepper and violets. In general, these wines are less opulent and fruit-driven than the wines of the south. Southern Rhône wines are mainly blends creating a rounder personality (the juicy Grenache grape is often used as a dominant blend) and are generally spicy, berry-flavored and soft on the palate with notes of coffee, spice, and game. (Chateuneuf-du-Pape can be blended with up to 13 different grapes!) Wines from Tavel and Lirac are mainly rosés. The whites are mainly of the Viognier grape producing exotic, full-bodied wines with floral scents, hints of mineral character and peach and apricot flavors. Marsanne provides a fruity and nutty lushiousness, where Roussane provides a more austere complexity. They are usually found in blends of differentiating percentages. Worth seeking out. |
| Key Red Grape Varieties |
Most commonly labeled as… |
Key White Grape Varieties |
Most commonly labeled as… |
| Syrah |
Cotie-Rotie, Cornas, Hermitage
St. Joseph, Crozes-Hermitage |
Viognier |
Condrieu, Chateau Grillet, Cotie-Rotie, St. Joseph |
| Syrah, Grenache, Mourvedre, Carignan, Cinsault + others |
Côtes du Rhône, Côteaux du Tricastin, Chateauneuf-du-Pape, Vacqueryas, Gigondas, Tavel, Beaumes-de-Venise |
Marsanne, Roussane |
Hermitage, Crozes-Hermitage, Chateauneuf-du-Pape |
| Grenache, Cinsault |
Tavel, Lirac |
Muscat |
Côtes lu Ventoux,Vin doux Naturel |
Provence
| Côtes de Provence’s main wines are mostly dry rosés with aromas of pink grapefruit and red fruits… and are considered the best of their types. |
| Key Red Grape Varieties |
Most commonly labeled as… |
Key White Grape Varieties |
Most commonly labeled as… |
| Mourvedre, Carignan, Cinsault, Grenache, Syrah |
Côtes de Provence
Bandol |
Ugni Blanc, Rolle |
Côtes de Provence
Bandol |
Languedoc-Roussillon
| This crescent-shaped region hugs the Mediterranean coastline and produces the majority of France’s vin ordinaire and Vin de Pays, mainly red everyday wines. Its principal grapes are Carignan, Mourvèdre, Cinsault, and Grenache. Carignan, provides lush and vibrant primary fruit flavors of intense cassis and violets. In the recent decade, Languedoc-Roussillon wine has improved dramatically in quality and are a great value for most. Australian and other international wine companies have invested in the region (in particular Vin de Pays d’Oc) and are making great value reds influenced with their modern-world technology. Compared to its neighbors, wine from Vin de Pays d’Oc has a softer and rounder New World style. These wines are worth the exploration; your wallet can handle it. |
| Key Red Grape Varieties |
Most commonly labeled as… |
Key White Grape Varieties |
Most commonly labeled as… |
| Carignan, Grenache, Mourvèdre, Cinsault, Merlot, Cabernet Sauvignon |
Vin de Table
Vin de Pays
Vin de Pays D’OC |
Bourboulenc, Maccabeu, Grenache blanc, Marsanne, Roussane, Picpol |
Vin de Table
Vin de Pays
Vin de Pays D’OC |
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