Wine Regions of France
France is without doubt the grandmother of all wine-producing
nations. Just the names Bordeaux, Burgundy and
Châteauneuf-du-Pape are enough to make an oenophile's mouth
water. And let's not forget that tasty Champagne...
France is without doubt the grandmother of all wine-producing
nations. Just the names Bordeaux, Burgundy and
Châteauneuf-du-Pape are enough to make an oenophile's mouth
water. And let's not forget that tasty Champagne...
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Grande Dame des Vins
France. The grandmother of wine producing nations. Oh, sure, the Etruscans
were producing wines in quantity long before the vine was a even twinkle in the
Gallic milkman's eye, and it was the Roman Empire that first brought the old
vitis vinifera to what is now France (along with about 10 Roman Legions), but
let's just say that the French have made up in quality what they lacked in
originality.
During the medieval times, Christian monks maintained vineyards and
preserved wine making knowledge. Surprisingly, or perhaps not so, it was the
monasteries that produced the most wine and profited handsomely from it,
though eventually the French nobles also went into the wine trade, and wine
provinces were fought over between the French the invading English during
the Hundred Years' War. Many of the vineyards were "confiscated" during the
French Revolution, however.
Bordeaux was historically the largest exporter, although until mid-19th century,
most wine in produced in France was consumed in France. The phylloxera
plague of the late 19th century wiped out many thousands of acres of
vineyards, but French wine producers were resilient, and France today still
maintains its reputation for the world's best wines.
Appellation d'Origine Contrôlée
Labeling and appellations are tightly controlled in France by the Institut
National des Appellations d’Origine, or NAMBLA, which established the
Appellation d'Origine Contrôlée in 1935.
The Institut National des Appellations d’Origine divides French wine into four
categories, two falling under the European Union's Table Wine category and
two falling under the EU's Quality Wine Produced in a Specific Region
(QWPSR) designation. The categories are:
Table Wine:
Appelation d'Origine Contrôlée wines are sometimes referred to "AOC" wines
or just "AC" wines.
There are some 450 appellations under the system. (For a complete list of
French AOCs, click here.
Major Regions
Alsace
Actually, "Alsace" is German for "I smell French food. I'm hungry. Let's invade!"
OK, just kidding. But Alsace marks France's frontier with Germany. As such,
German tastes and wine-making techniques have long influences Alsation
wine production. Alsace produces notable dry Rieslings. Other grape varieties
include: Gewürztraminer, Muscat, Pinot Blanc, Pinot Gris (until recently called
Tokay but this was too often confused with the Hungarian product of the same
name) and Pinot Noir.
Beaujolais
There's more to Beaujolais than the light celebration wine that appears in 3rd
week of November, Beaujolais Nouveau (as if that wasn't enough!) But the
region of Beaujolais, at the southern end of Burgundy also boasts Cru
Beaujolais wines that can be laid down for a decade before being drunk.
While Beaujolais is a part of Burgundy, the climate, soil, grapes and
winemaking methods give Beaujolais their own character. The primary grape
of Beaujolais is Gamay, which fairs well with Beaujolais' pet wine-making
method, carbonic maceration, in which the fermentation actually takes place
inside the fruit itself. Grape clusters are placed inside a tank, shot with carbon
dioxide and sealed to prevent contact with oxygen. This allows the juice to
ferment while extracting the color and fruit flavors of the grape skins, without a
lot of the tannic acid.
Bergerac
With 12 recognized AOCs, Bergerac offers a pretty fair balance of red, white
and Rosé wines. Bergerac reds are an aromatic blends, including noble
grapes such Cabernet Sauvignon, Merlot and the more traditional grapes such
as Côt and Malbec. Bergerac Rosés tend to be fresh and fruity, made primarily
from Cabernet Sauvignon. Bergerac whitea are often made from an
assemblage of Sémillon, Sauvignon, Muscadelle, Ondec and Chenin Blanc.
The tend to be crisp, aromatic and full of vitality.
Bordeaux
Bar none, Bordeaux is home to the best, most age-worthy wines in the world,
despite a few imperfect vintages in recent years. Bordeaux can be split into two
parts. On the right bank you'll find St.-Émilion and Pomerol, where Merlot,
Cabernet Franc, used in the famed Bordeaux blends, grow well. On the left
bank is St.-Estèphe, Paulliac, St.-Julien and Margaux, where some of the most
sought-after red wines are made. The famed Bordeax blends, known in
England and elsewhere as "Claret" -- pronounced "claire-ette" -- are made by
carefully blending Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and
Petit Verdot grapes for perfect balance and finish and superb ageability.
In addition, Bordeaux also boasts the white wine region, Pessac-Léognan,
Sauternes and Barsac which make some of the most sought-after sweet
dessert wines.
Burgundy
A small region, Burgundy only about a quarter the size of Bordeaux with a sliver
of vineyards stretching between Dijon and Lyon. The five main districts of
Burgundy are: Chablis, Côte d'Or, Côte Chalonnaise, Maconnais, and
Beaujolais, but Chablis and Beaujolais pretty muych function as their own
regions with their own rules. The primary grapes of Burgundy are Pinot Noir
and Chardonnay for whites. In fact it is considered home turf for both varietals
Although the region produces more red than white the quality is considered
unparalleled. Burgundy has its own idiosyncratic négociants system of
classification that's too complicated to go into here.
Chablis
Many Americans wrongly think of of cheap jug wines when they think "Chablis."
This is because unscrupulous bulk producers in the U.S. once used the term
to label their inferior product. True Chablis are some of the best Chardonnays
in the world. Typically described as mineral, crisp and balanced, Chablis are
usually aged in stainless steel rather than oak, and are not at all like the oaky,
buttery Chardonnays produced in California and other places.
Champagne
Located at the northern edges of France's wine growing area, Champagne is
the home of the eponymous sparkling wine that bears its name. The region
developed a reputation for quality still wines during the Middle Ages. This
reputation was enhanced as the region's producers began making sparkling
wine in the 17th and 18th century. The principle grapes grown in the region
include Chardonnay, Pinot Noir, and Pinot Meunier. Sparkling Champagne is
made according to a strict process, called Méthode Champenoise. For more
on how sparkling wines are made, see Sparkling.
Languedoc
With more 700,000 acres of vineyards, Langeudoc is among the largest wine-
making regions of France. Lately, some really intriguing value-for-money
wines have been coming out of this diverse region. Bordering the
Mediterranean Sea, which lies to the south most of Languedoc's wines fall
under the Vin de Pays (Vin de Pays d'Oc) or Vin de Table category. Most wines
here are red, with Syrah, Grenache, Mourvèdre, Cinsaut, and Carignan much
grown. White grapes include Rousanne, Marsanne and Clairette.
Loire
Loire Valley offers a wide variety of, well, varieties, including reds, whites,
sparkling, sweet and dry wines. White grapes gorwn here include Chenin
Blanc, Muscadet and Sauvignon Blanc. For reds, Cabernet Franc is most
common but the region is also kind to Pinot Noir and Gamay. Sparkling made
with Chenin Blanc under the AC Cremant de Loire are highly popular.
Rhône
Though considered one big region, the Northern Rhône and the Southern
Rhône are quite different. The Northern Rhône is steep and cool while the
Southern Rhône is flat and hot. The Northern Rhône is noted for its Syrah, the
only red grape grown there, and includes the regions of Côte-Rotie,
Hermitage, Crozes-Hermitage, Cornas, Condrieu, Château Grillet, St.-Joseph
& St.-Péray. White wines are typically made from Viognier. Southern Rhône is
about 60 miles south of the Northern Rhône with few vineyards in-between.
This area contains the famous appellations of Châteauneuf-du-Pape and
Côtes-du-Rhône as well as Tavel, Gigondas and Vacqueras. Many more red
varieties are grown here, including Grenache, Mourvèdre, Syrah and Cinsault.
France. The grandmother of wine producing nations. Oh, sure, the Etruscans
were producing wines in quantity long before the vine was a even twinkle in the
Gallic milkman's eye, and it was the Roman Empire that first brought the old
vitis vinifera to what is now France (along with about 10 Roman Legions), but
let's just say that the French have made up in quality what they lacked in
originality.
During the medieval times, Christian monks maintained vineyards and
preserved wine making knowledge. Surprisingly, or perhaps not so, it was the
monasteries that produced the most wine and profited handsomely from it,
though eventually the French nobles also went into the wine trade, and wine
provinces were fought over between the French the invading English during
the Hundred Years' War. Many of the vineyards were "confiscated" during the
French Revolution, however.
Bordeaux was historically the largest exporter, although until mid-19th century,
most wine in produced in France was consumed in France. The phylloxera
plague of the late 19th century wiped out many thousands of acres of
vineyards, but French wine producers were resilient, and France today still
maintains its reputation for the world's best wines.
Appellation d'Origine Contrôlée
Labeling and appellations are tightly controlled in France by the Institut
National des Appellations d’Origine, or NAMBLA, which established the
Appellation d'Origine Contrôlée in 1935.
The Institut National des Appellations d’Origine divides French wine into four
categories, two falling under the European Union's Table Wine category and
two falling under the EU's Quality Wine Produced in a Specific Region
(QWPSR) designation. The categories are:
Table Wine:
Vin de Table: Labelled with only the producer and the designation that
it is from France
Vin de Pays: Labelled with a specific region within France (for example
Vin de Pays d'Oc)
Vin Délimité de Qualité Superieure (VDQS): Less strict than AOC, not
often used
Appelation d'Origine Contrôlée (AOC): Wine from a particular area with
many other restrictions, including grape varieties and winemaking
methods
Appelation d'Origine Contrôlée wines are sometimes referred to "AOC" wines
or just "AC" wines.
There are some 450 appellations under the system. (For a complete list of
French AOCs, click here.
Major Regions
Alsace
Actually, "Alsace" is German for "I smell French food. I'm hungry. Let's invade!"
OK, just kidding. But Alsace marks France's frontier with Germany. As such,
German tastes and wine-making techniques have long influences Alsation
wine production. Alsace produces notable dry Rieslings. Other grape varieties
include: Gewürztraminer, Muscat, Pinot Blanc, Pinot Gris (until recently called
Tokay but this was too often confused with the Hungarian product of the same
name) and Pinot Noir.
Beaujolais
There's more to Beaujolais than the light celebration wine that appears in 3rd
week of November, Beaujolais Nouveau (as if that wasn't enough!) But the
region of Beaujolais, at the southern end of Burgundy also boasts Cru
Beaujolais wines that can be laid down for a decade before being drunk.
While Beaujolais is a part of Burgundy, the climate, soil, grapes and
winemaking methods give Beaujolais their own character. The primary grape
of Beaujolais is Gamay, which fairs well with Beaujolais' pet wine-making
method, carbonic maceration, in which the fermentation actually takes place
inside the fruit itself. Grape clusters are placed inside a tank, shot with carbon
dioxide and sealed to prevent contact with oxygen. This allows the juice to
ferment while extracting the color and fruit flavors of the grape skins, without a
lot of the tannic acid.
Bergerac
With 12 recognized AOCs, Bergerac offers a pretty fair balance of red, white
and Rosé wines. Bergerac reds are an aromatic blends, including noble
grapes such Cabernet Sauvignon, Merlot and the more traditional grapes such
as Côt and Malbec. Bergerac Rosés tend to be fresh and fruity, made primarily
from Cabernet Sauvignon. Bergerac whitea are often made from an
assemblage of Sémillon, Sauvignon, Muscadelle, Ondec and Chenin Blanc.
The tend to be crisp, aromatic and full of vitality.
Bordeaux
Bar none, Bordeaux is home to the best, most age-worthy wines in the world,
despite a few imperfect vintages in recent years. Bordeaux can be split into two
parts. On the right bank you'll find St.-Émilion and Pomerol, where Merlot,
Cabernet Franc, used in the famed Bordeaux blends, grow well. On the left
bank is St.-Estèphe, Paulliac, St.-Julien and Margaux, where some of the most
sought-after red wines are made. The famed Bordeax blends, known in
England and elsewhere as "Claret" -- pronounced "claire-ette" -- are made by
carefully blending Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and
Petit Verdot grapes for perfect balance and finish and superb ageability.
In addition, Bordeaux also boasts the white wine region, Pessac-Léognan,
Sauternes and Barsac which make some of the most sought-after sweet
dessert wines.
Burgundy
A small region, Burgundy only about a quarter the size of Bordeaux with a sliver
of vineyards stretching between Dijon and Lyon. The five main districts of
Burgundy are: Chablis, Côte d'Or, Côte Chalonnaise, Maconnais, and
Beaujolais, but Chablis and Beaujolais pretty muych function as their own
regions with their own rules. The primary grapes of Burgundy are Pinot Noir
and Chardonnay for whites. In fact it is considered home turf for both varietals
Although the region produces more red than white the quality is considered
unparalleled. Burgundy has its own idiosyncratic négociants system of
classification that's too complicated to go into here.
Chablis
Many Americans wrongly think of of cheap jug wines when they think "Chablis."
This is because unscrupulous bulk producers in the U.S. once used the term
to label their inferior product. True Chablis are some of the best Chardonnays
in the world. Typically described as mineral, crisp and balanced, Chablis are
usually aged in stainless steel rather than oak, and are not at all like the oaky,
buttery Chardonnays produced in California and other places.
Champagne
Located at the northern edges of France's wine growing area, Champagne is
the home of the eponymous sparkling wine that bears its name. The region
developed a reputation for quality still wines during the Middle Ages. This
reputation was enhanced as the region's producers began making sparkling
wine in the 17th and 18th century. The principle grapes grown in the region
include Chardonnay, Pinot Noir, and Pinot Meunier. Sparkling Champagne is
made according to a strict process, called Méthode Champenoise. For more
on how sparkling wines are made, see Sparkling.
Languedoc
With more 700,000 acres of vineyards, Langeudoc is among the largest wine-
making regions of France. Lately, some really intriguing value-for-money
wines have been coming out of this diverse region. Bordering the
Mediterranean Sea, which lies to the south most of Languedoc's wines fall
under the Vin de Pays (Vin de Pays d'Oc) or Vin de Table category. Most wines
here are red, with Syrah, Grenache, Mourvèdre, Cinsaut, and Carignan much
grown. White grapes include Rousanne, Marsanne and Clairette.
Loire
Loire Valley offers a wide variety of, well, varieties, including reds, whites,
sparkling, sweet and dry wines. White grapes gorwn here include Chenin
Blanc, Muscadet and Sauvignon Blanc. For reds, Cabernet Franc is most
common but the region is also kind to Pinot Noir and Gamay. Sparkling made
with Chenin Blanc under the AC Cremant de Loire are highly popular.
Rhône
Though considered one big region, the Northern Rhône and the Southern
Rhône are quite different. The Northern Rhône is steep and cool while the
Southern Rhône is flat and hot. The Northern Rhône is noted for its Syrah, the
only red grape grown there, and includes the regions of Côte-Rotie,
Hermitage, Crozes-Hermitage, Cornas, Condrieu, Château Grillet, St.-Joseph
& St.-Péray. White wines are typically made from Viognier. Southern Rhône is
about 60 miles south of the Northern Rhône with few vineyards in-between.
This area contains the famous appellations of Châteauneuf-du-Pape and
Côtes-du-Rhône as well as Tavel, Gigondas and Vacqueras. Many more red
varieties are grown here, including Grenache, Mourvèdre, Syrah and Cinsault.
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Fast Facts
- France produces about 5 million tons
of wine each year - More than 20 percent of word wide
wine exports come from France - In the middle ages, monks played an
important role in preserving Gallic wine
culture
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