French Wine Regions and Appellations: A Comprehensive Guide

Posted on May 7, 2024 in Geography

LECON 5: Wine Legislation in France and Europe

Early Wine Laws and the INAO

The first wine laws in France were established in 1905 to combat fraud. In 1935, the Institut National de l’Origine et de la Qualité (INAO) was created to regulate and protect French agricultural products, including wine.

France’s wine laws are now harmonized with the European Union (EU), which has established three levels of appellations:

EU Wine Appellations

1. Table Wines

  • Wine of the European Union (EU): Made with grapes from anywhere in the EU.
  • Wine of France: Made with grapes from France, with the possibility of indicating grape variety and vintage.

2. Protected Geographical Indication (PGI)

  • Regional: Covers a non-administrative region (e.g., d’Oc, de Méditerranée).
  • Departmental: Covers a specific department (e.g., Aude, Hérault).
  • Local: Covers a specific zone or locality (e.g., Val de Montferrand).

3. Protected Designation of Origin (PDO) / Appellation d’Origine Protégée (AOP)

  • Generic AOC: Covers a large area (e.g., Bordeaux, Bourgogne, Alsace).
  • Regional AOC: Covers a smaller region within a generic AOC (e.g., Médoc, Beaujolais).
  • Communal AOC: Covers a specific village or commune (e.g., Chablis, Margaux).

AOP Regulations

AOP wines must adhere to strict regulations regarding:

  • Production area
  • Grape varieties
  • Yields
  • Alcohol levels
  • Winemaking practices
  • Specific rules for each appellation
  • Sensory evaluation (tasting)

Wine Appellations in Other European Countries

Italy

  • Denominazione di Origine Controllata e Garantita (DOCG): Highest quality level.
  • Denominazione di Origine Controllata (DOC): Similar to French AOC.
  • Indicazione Geografica Tipica (IGT): Similar to French IGP.
  • Vino da Tavola: Table wine.

Spain

  • Denominación de Origen Calificada (DOCa): Highest quality level.
  • Denominación de Origen (DO): Similar to French AOC.
  • Vino de la Tierra: Similar to French IGP.
  • Vino de Mesa: Table wine.

Germany

  • Qualitätswein mit Prädikat (QmP): High-quality wines with special attributes.
  • Qualitätswein bestimmter Anbaugebiete (QbA): Quality wines from specific regions.
  • Landwein: Country wine.
  • Tafelwein: Table wine.
  • Deutscher Tafelwein: German table wine.

German QmP wines have additional classifications based on ripeness levels:

  • Kabinett: The driest style.
  • Spätlese: Late harvest.
  • Auslese: Wines made from selected bunches, often with noble rot.
  • Beerenauslese: Similar to Sauternes, with concentrated sweetness.
  • Trockenbeerenauslese: Made from dried grapes, resulting in intensely sweet wines.

Reading a Wine Label

Mandatory Information

  • Product name
  • Bottler’s address
  • Alcohol content
  • Bottle volume
  • Country of origin
  • “Contains sulfites” statement
  • Pregnancy warning logo

Optional Information

  • Vintage
  • Grape variety
  • Winemaking method

French Wine Capsules (CRDs)

The color of the capsule on a bottle of French wine indicates its appellation level:

  • Green: AOC/AOP wines.
  • Blue: IGP and table wines.
  • Orange: Intermediate AOC products.
  • Gold: Cognac and Armagnac.
  • Red: Rum.
  • White: Other spirits.

LECON 6: Food and Wine Pairing

Pairing food and wine can be both simple and complex. There are three main approaches:

  • Territorial Pairing: Matching wines with the cuisine of their region of origin.
  • Alchemy Pairing: Creating unexpected and surprising combinations based on the chemical interactions between food and wine.
  • Empirical Pairing: Relying on personal experience and preferences.

Enemies of Wine

Certain foods can clash with wine and diminish its enjoyment:

  • Cruciferous vegetables (e.g., broccoli, cauliflower)
  • Garlic
  • Eggs
  • Fresh fruits and citrus fruits
  • Ice cream and sorbets
  • Vinaigrette
  • Salt
  • Spices

Interactions Between Wine and Food

Food can interact with wine in various ways:

  • Exaggerate a characteristic of the wine
  • Weaken a characteristic of the wine
  • Mask the aromas of the food
  • Add new aromas to the food
  • Create a new aroma when combined
  • Achieve perfect harmony

Wine and Food Pairing Guidelines

Tannic Wines

Pair with fatty or protein-rich foods to soften the tannins.

Sweet Wines

Pair with desserts or spicy foods.

Acidic Wines

Pair with fatty or salty foods to balance the acidity.

Full-Bodied Wines

Pair with rich and flavorful dishes.

Personalizing Wine and Food Pairings

Experiment and find pairings that suit your own tastes, culinary background, and origins.

LECON 7: Wine Aging, Storage, and Serving Temperatures

Types of Wine Aging

1. Reductive Aging (in Bottle)

Protects the wine from oxygen, preserving its freshness and fruitiness.

2. Oxidative Aging (in Barrel or Foudre)

Exposes the wine to oxygen, leading to more complex aromas and flavors.

Aging in Oak Barrels

Oak aging can impart additional aromas and flavors to the wine, such as vanilla, spice, and toast. The length of oak aging varies depending on the wine style.

Aging in Bottle

Red Wine

  • Loss of color intensity
  • Color shifts towards brick red
  • Decrease in acidity
  • Softening of tannins
  • Increased complexity
  • Development of tertiary aromas (e.g., leather, earth)

White Wine

  • Increased aromatic complexity
  • Deeper color

Oxidative Aging

Only suitable for certain wines, oxidative aging can lead to complex aromas and oxidative notes (e.g., nuts, dried fruits). Prolonged aging can result in rancio, a characteristic of some fortified wines.

Wine Storage

Ideal Cellar Conditions

  • Bottle Position: Bottles can be stored lying down or standing up.
  • Temperature: Consistent and cool, ideally between 10-13°C (50-55°F).
  • Humidity: Around 70% to prevent corks from drying out.
  • Darkness: Protect wines from light exposure.
  • Ventilation: Ensure good air circulation to prevent musty odors.
  • Vibration: Avoid vibrations, which can disturb the wine’s sediment.
  • Odors: Keep wines away from strong odors, as they can penetrate the cork.

Wine Service

Serving Temperatures

  • 6-8°C (43-46°F): Sparkling wines and sweet white wines.
  • 10-12°C (50-54°F): Dry white wines and rosés.
  • 14-15°C (57-59°F): Young and light-bodied red wines.
  • 16°C (61°F): Full-bodied red wines served young.
  • 18°C (64°F): Full-bodied red wines that are older.

Order of Tasting

  • Young wines before old wines.
  • White wines with higher acidity, followed by rosés, young reds, light-bodied reds, full-bodied reds, and sweet wines.

FRANCE IN WINE TERMS

Production and Diversity

  • France is one of the world’s largest wine producers.
  • Wine is made in every region of France.
  • There is a wide range of climates and wine styles.
  • France has the highest concentration of fine wines in the world.

The Appellation System

  • AOC/AOP: Strict regulations regarding geographical origin, grape varieties, and winemaking methods.
  • VDP/IGP: Covers larger areas and allows for more grape varieties.
  • VDT/VDF: Blending is allowed, and there are no restrictions on grape varieties.

The “Cru” System

  • “Cru” refers to a specific vineyard or growth.
  • Independent quality hierarchies exist in Bordeaux, Burgundy, Alsace, and Champagne.
  • Vineyards are classified based on their perceived quality.
  • The “Cru” system has a significant impact on wine style, price, and demand.

Trade Structure

  • Négociant/Wine Merchant: Buys wine and/or grapes from producers and sells them under their own label.
  • Independent Producer: Handles all aspects of wine production, from grape growing to bottling.
  • Cave Coopérative/Cooperative Cellar: A group of growers who pool their resources and share winemaking facilities.

ALSACE

Region and Climate

  • Located in eastern France, bordering Germany.
  • Known for its “Germanic wine in a French way.”
  • Cool winters and warm summers.
  • Dry and sunny climate.
  • Diverse soil types contribute to terroir expression.

Grape Varieties

  • Predominantly white wine production.
  • Key grape varieties include Riesling, Gewurztraminer, Pinot Gris, Muscat, Sylvaner, and Pinot Noir.
  • Both dry and sweet wine styles are produced.
  • Oak is rarely used.
  • Crémant d’Alsace is a sparkling wine produced in the region.

Riesling

  • Thrives in cooler climates.
  • Fruity with high acidity.
  • Flavors of peaches, pears, honey, and citrus fruits.
  • Can be dry, off-dry, sweet, or sparkling.
  • Excellent aging potential.

Gewurztraminer

Aromatic and perfumed wines with flavors of roses, lychee, and spices.Can be dry, off-dry, or medium-sweet.High alcohol and low acidity.Some aging potential.

Alsace Wine Styles

  • Dry, full-bodied white wines with medium to high alcohol.
  • Pure, fruity flavors with good aging potential.
  • Vendanges Tardives (VT): Late-harvest wines, either sweet or dry.
  • Sélection de Grains Nobles (SGN): Sweet wines made from botrytis-affected grapes.

Alsace Grand Cru

  • 51 designated Grand Cru vineyards.
  • Theoretically represent the best vineyards and wines in Alsace.
  • Higher prices and prestige.
  • Quality can vary, so it’s important to choose wines from reputable producers.

THE LOIRE VALLEY

Region and Climate

  • The third-largest AOP region in France.
  • Produces white, red, sweet, and sparkling wines.
  • Generally light-bodied wines with high acidity.
  • Variable climate due to the length of the Loire River.

Grape Varieties

  • Red: Cabernet Franc and Gamay.
  • White: Sauvignon Blanc and Chenin Blanc.
  • Also Malbec, Cabernet Sauvignon, and Melon de Bourgogne.
  • Dry and sweet wines, rosé, and Crémant de Loire (sparkling wine).
  • Fruity wines with minimal oak influence.

Cabernet Franc

  • Lighter in color, tannins, and structure than Cabernet Sauvignon, with higher acidity.
  • Flavors of raspberries and herbs.
  • Can be enjoyed young or aged.

Sauvignon Blanc

  • Fruity and aromatic with high acidity.
  • Flavors of passion fruit, elderflower, green apple, and cut grass.
  • Typically meant to be drunk young.

Loire Wine Styles

  • Red: Raspberry and cherry flavors, high acidity, and medium tannins.
  • White: Citrus and apple/pear flavors with high acidity.
  • Pure, light, and fruity wines.
  • Generally intended for early drinking.

BURGUNDY

Region and Climate

  • Located in eastern France.
  • Cool climate with cold winters and warm summers.
  • Renowned for its pronounced terroir effect.
  • Small vineyards, often with multiple owners.
  • High demand has led to increased prices.

Soils and Climats

  • Diverse soil types contribute to the unique character of Burgundy wines.
  • “Climat” refers to a specific vineyard plot with its own name, taste, history, and terroir.
  • Over 1,000 defined climats in Burgundy.

Pinot Noir

  • Thrives in cooler climates.
  • Low tannins and light color.
  • Flavors of red cherries, strawberries, and raspberries.
  • Light-bodied and elegant wines.

Chardonnay

  • Versatile grape variety grown worldwide.
  • Round, rich, and complex wines.
  • Flavors of white fruits, hazelnut, and butter.
  • Often aged in oak barrels.

Burgundy Quality Hierarchy

  • Bourgogne AOP: Regional level.
  • Village AOP: Wines from a specific village (e.g., Gevrey-Chambertin).
  • Premier Cru: Wines from a designated premier cru vineyard within a village.
  • Grand Cru: Wines from the most prestigious vineyards in Burgundy.

Côte de Nuits

  • Northern half of the Côte d’Or.
  • Produces red wines from Pinot Noir.
  • High-priced wines with red fruit flavors and firm tannins.
  • Many wines have excellent aging potential.

Côte de Beaune

  • Southern half of the Côte d’Or.
  • Produces mainly white wines from Chardonnay.
  • High-priced, rich, oak-aged wines with white fruit flavors.
  • Excellent aging potential.

Côte Chalonnaise

  • South of the Côte de Beaune.
  • Produces Chardonnay and Pinot Noir.
  • Lighter and simpler wines for early drinking.
  • Good value for money.

Mâconnais

  • South of the Côte Chalonnaise.
  • Produces Chardonnay, Pinot Noir, and Gamay.
  • Fruity, light-bodied wines for early drinking.

Beaujolais

  • Southernmost Burgundy wine region.
  • Produces Gamay and Chardonnay.
  • Light-bodied, early-drinking wines.
  • Beaujolais Nouveau is a popular young wine released shortly after harvest.
  • The Beaujolais Crus offer excellent value for money.

BORDEAUX

Region and Climate

  • The world’s largest fine wine region.
  • Benchmark red wines known for their style, quality, and aging potential.
  • Moderate climate influenced by the Atlantic Ocean.
  • Pronounced vintage variation.

Grape Varieties

  • Red: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec.
  • White: Sauvignon Blanc and Sémillon.
  • Produces red, white, and sweet white wines.

Cabernet Sauvignon

  • Intensely colored, tannic, and structured.
  • Flavors of cassis, blackcurrants, and green bell peppers.
  • Often aged in oak barrels.
  • Needs a lot of heat and sunshine to ripen fully.

Merlot

  • The most planted red grape in France.
  • Adds roundness, body, and alcohol to blends.
  • Flavors of plums and red fruits.

Malbec

  • Full-bodied wines with medium to high tannins.
  • Flavors of dark fruits and spices.
  • Well-suited for oak aging.

Sauvignon Blanc

  • Fruity and aromatic with high acidity.
  • Flavors of passion fruit, elderflower, green apple, and cut grass.
  • Typically meant to be drunk young.

Sémillon

  • Low acidity and neutral or citrus flavors.
  • Can be unoaked or oak-aged.
  • Used in both dry and sweet white wines.

Left Bank – Médoc

  • Tannic, medium-bodied red wines with long aging potential.
  • Powerful tannins and black fruit aromas when young, developing earthy complexity with age.
  • Blends of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot.

The 1855 Classification

  • Classifies the top Médoc and Sauternes estates based on price and quality.
  • “Grand Cru Classé” indicates a wine that is included in this classification.

Cru Bourgeois

  • An independent quality scheme for high-quality châteaux in the Médoc that were not included in the 1855 Classification.
  • Many wines offer excellent value for money.

Graves

  • South of Bordeaux.
  • Produces Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Sémillon.
  • Elegant, structured red wines and full, oak-aged white wines.
  • Lighter wines than those from the Médoc.

Right Bank – Saint-Émilion/Pomerol

  • Softer, riper wines with less tannins than those from the Médoc.
  • Red wines only, made from Merlot and Cabernet Franc.
  • Less aging potential than Médoc wines.
  • Red fruit flavors, smooth tannins, and spice.

Sauternes/Barsac

  • South of Bordeaux.
  • Produces sweet white wines from Sauvignon Blanc, Sémillon, and Muscadelle.
  • Noble rot (botrytis cinerea) contributes to the sweetness and complexity of the wines.
  • Oak-aged wines with great aging potential.
  • Flavors of honey, dried apricots, and orange peel.

THE RHÔNE VALLEY

Region and Climate

  • Located in southeastern France.
  • Divided into the Northern Rhône and Southern Rhône, which have distinct characteristics.
  • Mainly a red wine region.
  • Syrah is the dominant grape in the north, while Grenache is prevalent in the south.

Northern Rhône

  • Home to Syrah in France.
  • Continental climate with warm summers and cold winters.
  • Red wines with flavors of violets, pepper, and black olives.
  • Firm structure and high tannins.
  • Top wines have excellent aging potential.

Southern Rhône

  • Home to Grenache in France.
  • Mediterranean climate with warm and sunny weather.
  • Soft, spicy wines with high alcohol.
  • Red fruit flavors, spices, and soft tannins.
  • Most Côtes du Rhône wines come from this region.
  • Top wines have good aging potential.

Rhône Valley Appellations

  • Regional: Covers a large area.
  • Village: Wines from a specific village.
  • Cru: Wines from the most prestigious vineyards.

SOUTHERN FRANCE

Region and Climate

  • Located along the Mediterranean coastline.
  • Includes Languedoc-Roussillon and Provence.
  • The largest wine-producing region in the world.
  • Diverse range of grape varieties and wine styles.
  • High percentage of IGP and VDF wines.
  • Significant presence of cooperative cellars.
  • Quality has improved in recent years.

Languedoc-Roussillon Wine Styles

  • Mainly blended red wines.
  • Key grape varieties include Grenache, Syrah, Carignan, and Mourvèdre.
  • Ripe, fruit-forward wines with “sunny” flavors.
  • Varietal wines and fortified wines (VDN) are also produced.

Fortified Wine

  • Fortification involves adding alcohol to stop fermentation, resulting in sweet wines with higher alcohol content.
  • Rivesaltes, Maury, Banyuls, and Muscat de Rivesaltes are examples of fortified wines from the region.

PROVENCE WINE STYLES

  • Over 90% of production is rosé.
  • Light, dry rosé wines with flavors of grapefruit and strawberry.
  • Meant for early consumption.
  • Rosé from Provence is increasingly popular.

THE SOUTH-WEST

Region and Climate

  • Located southeast of Bordeaux.
  • Old wine region with a high percentage of native grape varieties.
  • Produces red, white, and sweet white wines.
  • Renewed focus on quality winemaking.
  • Generally good value for money.

Climate and Grape Varieties

  • Warmer and sunnier than Bordeaux, resulting in riper flavors in wines.
  • Many local grape varieties with potential for future markets.
  • Key grape varieties include Tannat, Malbec, Cabernet Sauvignon, Cabernet Franc, Merlot, Ugni Blanc, Sauvignon Blanc, Muscadelle, and Petit/Gros Manseng.