THE WINES OF FRANCE

THE WINE LAWS OF FRANCE

 First established in early 1900s – modified a number of times.

 Appellation Controllé (controlled naming) laws – the name of a wine reveals quality –
helps prevent fraud & gives authenticity.

 In 1935 INAO was established.

 INAO – Institut Nationale des Appellation d’Origine des vins et Eau-de-vis

 INAO created order out of confusion.

 The ground rule for naming a wine is basically geographical

- area, grape-variety, yield, viticulture, vinification, ageing, alcohol-content and a taste-

GRADATION OF FRENCH WINES

AOC – Appellation d’Origine Controllée

 Highest quality and most prestigious grading for French Wines but produces only 25% of
all wines.

VDQS – Vins Délimités de Qualité Supérieure

 Created in 1949 – one notch down from AOC.

 More scopes in choice – grape, yield, etc.

 Taste-test is a must.

 5% of all wines.

Vin de Pay

 Literally means ‘Country Wines’. Even wider scopes but specific area.

 Not much export.

 Bottom-ranked but with certain standards.

 No geographical indication.

 Fully blended.

Vin Ordinaire

 Labeled by alcohol-content.

 Sometimes cheaper than even mineral water!

Wine Producing Regions of France

I) BORDEAUX

 Probably the most prestigious wine-region.

 Produces only 5% of all French wines but 25% of all AOC wines.

 Quantity – x Quality - 

 Climate: mild winters & warm summers – ideal.

 Soil: pebbly & stony, not fertile but rich in minerals – ideal.

 Grapes mostly used:

Green Grapes – Sauvignon blanc / Muscatel / Semillon

Black Grapes – Cabernet Sauvignon / Cabernet Franc / Malbec / Petit Verdot / Merlot

 Red wines – delicate, light-bodied & dry – very good accompaniment with food.

 Bordeaux red wines are referred to as claret (French ‘clairet’ – clear coloured).

 White wines – more sweet than dry, often golden coloured.

 A few rosé wines also are produced.

 More than 35 districts but the following five are most notable:

Médoc, Pomerol, St. Emilion (mainly reds), Graves (both reds & whites), Sauternes
(mainly golden-sweet whites)
  Further Crus Classés (classified growth) grading

i) Médoc

Prémier Cru

 Château Lafite-Rothschild – Pauillac

 Château La Tour – Pauillac

 Château Margaux – Margaux

 Château Mouton-Rothschild – Pauillac

Deuxiéme Cru

 Château Montrose – St. Estéphe

 Château Léoville-Barton – St. Julien

 Château Rauzan-Ségla - Margaux

Troisiéme Cru

 Château Calon-Ségur – St. Estéphe

 Château Lagrange – St. Julien

Médoc produces some of the best red wines of France.

ii) Pomerol

 Small district.

 Heavy - bodied red wines – known as the Burgundies of Bordeaux.

 No official cru classé.

 Best-known wine: Château Pétrus

 Others: Château Lafleur, Château La Tour-Pomerol, Château Petit-Village

Prémier Grand Cru

 Château Ausone

 Château Belair

 Château Canon

Grand Cru

 Château Dassault

 Château La Clotte

 Château Corbin

iv) Graves

Prémier Cru

 Château Haut-Brion (red)

Other cru classé wines

 Château Haut-Bailly (red)

 Château Pape-Clément (red)

 Château Olivier (white)

 Château Couhins (white)

v) Sauternes

 Most famous for sweet white wines.

 Frequently attacked by noble rot.

Prémier Grand Cru

 Château d’Yquem (extremely rich & sweet – deep golden)

Prémier Cru

 Château Coutet
 Château Climens

Deuxiéme Cru

 Château d’Arche

 Château Romer

II) BURGUNDY

 Hard climate: severe winters and hot, unpredictable summers.

 Wines susceptible to weather → rare vintage years.

 Early onslaught of winter → early picking → chaptalisation.

 Too much / too little rain.

 Hails destroy vineyards in 15 minutes flat.

 Red wines: robust, full-bodied but smooth.

 White wines: refined, distinguished, mostly dry.

 Grapes: Almost all reds from Pinot Noir (ripens early), Gamay in some areas (e.g.
Beaujolais). Almost all whites from Chardonnay.

 The 5 most notable districts are: Côte d’Or, Chalonnais, Mâconnais, Beaujolais, Chablis

i) Côte d’Or

 Supreme Burgundies but only about 15% of all.

 Two parts: Côte de Nuit & Côte de Beaunne

 Côte de Nuit is famous for reds:

Chambertin, Clos de Tart, Musigny (all Grand Cru)

Les Avelets, Clos St. Jacques, Les Porrets (all Prémiere Cru)
 Côte de Beaunne is famous for whites but also produces reds:

 Charlemagne (w), Montrachet (w), Le Corton (r) - all Grand Cru.

Morgeot (w), Les Clos des Mouche (w), Les Gréves (r), Corton Clos du Roi (r) –

all Prémiere Cru

ii) Chalonnais

 Not much known outside France. Nevertheless, produces good, balanced wines.

 Givry, Mercurey, Rully (both red & white)

 Bouzeron, Montagny (white)

iii) Mâconnais

 White, red and some rosé.

 Principal grapes: Gamay & Chardonnay

 Best-known wine: Pouilly-Fuissé (pale golden, excellent accompaniment with fish &
poultry)

 Others: Pouilly-Loché (w), St. Véran (w), Mâcon (r), Mâcon-Village (r)

iv) Beaujolais

 Vast area, wide varieties.

 Most from Gamay (sandy, granite soil).

 Short vatting→ less tanin→ less robust

 Popularity from Beaujolais Nouveau in November – “Beaujolais Nouveau est arrivé” –

 9 grand cru reds are superb and very famous (the nine sisters of Beaujolais):

Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, St. Amour,
Moulin-à-Vent

v) Chablis

 North-west of Burgundy.
 Very dry white wines – famous throughout the world. Excellent accompaniments with
oysters, fish and white meat.

 Examples:

Blanchots, Les Clos, Bougros, Les Crenouilles, Les Preuses, Valmur, Vandésir (all Grand
Cru)

Chapelot, Vaucoupin, Vaulorent (all Prémier Cru)

III) CÔTES-DU-RHÔNE

 Rhône river valley – southeast of France.

 Climate: hot & steady→ consistent quality.

 Rich & hearty wines with higher alcohol.

 90% red. Rest white and rosé.

 Red grapes: Syrah, Grenache Noir, Cinsault

 White grapes: Viognier, Clairette, Piquepoul

IV) VAL DE LOIRE

 West of Burgundy – name from the majestic Loire river – flows westward to Atlantic.

 Probably the most scenic wine region – with historic castles – wine trade is a tourist
attraction.

 Crisp white & golden sweet white wines, fine sparklings, superb rosés (light, fruity &
slightly sweet) and a few reds.

 White grapes: Muscadet, Chenin Blanc, Sauvignon Blanc

 Black grapes: Cabernet Franc, Cabernet Sauvignon

 Best-known wine: Anjou (w & r – sparkling).

 The best Anjou is rosé (never dry).

 Others:

Muscadet (w – dry), Pouilly Fumé (w – dry), Sancerre (w & rosé), Vouvray ( w – still &
sparkling)
V) ALSACE

 Very northerly wine region – along the edge of the Alsatian plains where Rhine separates
France and Germany.

 Great sunshine, a little rain – good for ripening of grapes.

 German occupation for 50 years (freed in 1918). After the phylloxera disaster Germans
planted inferior vines. After 1918, the French replanted better vines.

 Alsace wines are similar to Moselle wines of Germany.

 95% are white and dry.

 Grapes for better wines: Sylvaner, Riesling, Gewürtztraminer

 Others: Muscat, Pinot, Traminer

 Generally fermented until dry (Moselle wines are a bit sweeter).

VI) JURA

 East of Burgundy – between Beaunne and Geneva.

 Not very well-known wines.

 A unique wine: Vin Jaunne (yellow wine)

 Colour results from storing in pre-used vats – flavour unlike other French wines – e.g.
Château Chalon, Etoile, Arbois, Côtes-du-Jura.

 Another speciality: Vin de Pailles (straw wine).

 Previously grapes were dried on straw for 2 months – now they are hung. Sugar gets
concentrated – very sweet.

VII) PROVENCE

 South of Rhône river – stretching east along the Mediterranean.

 Most wines are known as: Côtes de Provence

 Best-known: Cassis (full-flavoured white)

 From Rhone river to the Spanish border.

 More than 1/3rd of France’s all vineyards.

 Some wines are:

Corbiéres, Fitou, St. Chinion

IX) SOUTHWEST

 Southwest corner of France.

 Some notable wines are:

Bergerac, Cahors, Gaillac, Montravel

X) SAVOIE

 Foothills of the Alps overlooking Lac Leman.

 Best wine: Crépy (w – dry)

 Another notable: Seyssel (w – sparkling)