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French wine is often deemed the best in the world. This widely held opinion has developed, in part, due to France’s unique geology and geography as Meninger’s International recorded wine writer Andrew Jefford explaining: “It is the only major wine-producing nation on earth which covers both propitious cool-climate, high-latitude zones and warmer-climate, mid-latitude zones […] There is no land mass which has the positional advantages of France.”

For centuries, French vintners have taken advantage of their country’s unique characteristics to produce an array of world class reds, whites, rosés, and sparkling wines. These wines have bewitched generations of oenophiles but, to the average consumer, French wine often appears more intimidating than enticing. Due to its reputation, French wine is perceived as being incredibly sophisticated and many people fear that a failure to understand or enjoy it reflects their own lack of refinement.

While many people fret about French wine, it, just like any other wine, is made to be enjoyed. With that in mind, and with the use of wine experts and expert sources, we have put together a beginner’s guide to this, the most prestigious of wine country. This article won’t make you an expert, but it will give you the information you need to sit back, relax, and simply enjoy the wine in front of you.

France is renowned as the ultimate standard in the global wine landscape, primarily due to the worldwide dissemination of its grape varieties. French grape species such as syrah, cabernet sauvignon, and malbec have found their way across continents from North America to Australia where they are widely cultivated for wine production. This fact, however, has not deterred these wines from displaying vast differences from their French counterparts despite being produced from identical grape varieties.

The ubiquitous presence of French grape varieties across global vineyards can be traced back to colonial times. European colonists attempted to reproduce their beloved wines in the continents they invaded and settled in, including North America, by introducing European vines. This aspiration to reproduce French wine did not dim but instead has flourished over centuries. Figures like Thomas Jefferson particularly championed this objective. As a result of these early efforts, a good number of French grape varieties have gone on to form the cornerstone of New World wine production.

The successful adaptation of malbec, one of the French grape varieties, especially in foreign terrains serves as an excellent example. This variety was introduced in Argentina in 1868 and has thrived, thanks to the arid, sunny conditions and the beneficial effects of high altitude. Given these optimal conditions, it is not surprising that Argentina now hosts 70% of all global malbec plantations.

In contrast to practices in the United States and several other wine-producing countries, French wine labels do not usually feature the grape variety. Instead, they primarily state the location of wine production. French winemakers maintain this approach on the premise that the region of wine production significantly impacts the final characteristics of the wine, more so than the grape variety.

The concept of terroir, or the environmental conditions in which grapes are cultivated, varies greatly across France and even within a single region of wine production. Notably, the terroir for one Burgundy wine producer might vary greatly from a producer located just few miles away. Furthermore, unique wine production methods adopted by different French villages markedly affect the final product. By naming wines based on their geographical origin rather than the grape variety, connoisseurs with sufficient knowledge can take these differences into consideration when choosing a wine.

The practice of using place names rather than grape varieties, while well embraced by those knowledgeable in French wine regions, can be frustrating and daunting for the majority of consumers. These individuals usually do not have the means to predict the taste of the wine without first uncorking the bottle.

The French wine industry’s emphasis on terroir has led to the creation of different classifications of wine, which are denoted by specific terms on each bottle. AOC, or Appellation d’Origine Contrôlée, is perhaps the most crucial of these terms. Wines labelled AOC must comply with a stringent set of regulations specific to their production area, covering aspects from harvesting time to the grape varieties that can be used.

There are also sub-classifications under the AOC label, which reveal the region, sub-region, and sometimes even the specific village the wine originates from. Wines made from exceptional vineyards often bear the ‘premier cru’ designation, whilst the ‘grand cru’ label indicates that the grapes were sourced from the top vineyards within the appellation.

Wines that fail to meet the criteria for AOC classification can opt for the Indication Géographique Protégée or IGP status. These wines are still made under stringent rules governing the grape sourcing and wine production process. However, they typically allow for more grape varieties and have a broader geographical production area. This provides wineries with more room for creativity.

Vin de France is the lowest classification for wines in France. This classification guarantees only that the wine originated from France. Often, such wines are made from grapes harvested from various parts of the country and therefore, lack a unique sense of terroir.

Bordeaux, being France’s most renowned wine-producing region, enjoys the reputation of being one of the world’s leading wine production areas. Bordeaux is particularly famous for its red wines, which are blended from up to six grape varieties, including cabernet sauvignon, merlot, and cabernet franc. These blended red wines account for approximately 90% of the region’s total production. Even though they originate from the same region, the red wines from Bordeaux exhibit variation, as demonstrated by the region’s 57 appellations and 61 grand cru classes.

The Gironde estuary divides the Bordeaux region in half. The wines produced on the left bank generally comprise a higher proportion of cabernet sauvignon, yielding a potent, highly tannic profile. Conversely, the wines from the right bank incorporate a larger percentage of merlot, making the wine more appropriate for immediate consumption. Médoc, located on the left bank, and Saint-Emilion, situated on the right bank, are two of the most prestigious sub-regions.

Bordeaux’s wine industry is primarily known for its red wines, but the region also produces wonderful white wines. Sauternes stands out as a well-regarded white dessert wine from Bordeaux, made unique by a fungus named Botrytis cinerea. This fungus, often referred to as noble rot, causes the grapes to dehydrate, leading to more concentrated flavors and sugars. The outcome is a dessert wine with a sweet yet tangy profile, offering hints of apricot and honey.

In contrast to Bordeaux, the principal wine from Burgundy is white, mostly made from the Chardonnay grape. White Burgundy, derived from the sub-regions – with Côte de Beaune being the most prestigious one – exhibits rich and complex flavors, owing to an aging process in oak barrels.

Even though white wine dominates Burgundy’s production, the most coveted wines of the region are red, made entirely from Pinot Noir grapes. These red Burgundies, or simply, Burgundy, have won the hearts of wine lovers worldwide for their striking expression of terroir.

The variation of the soil composition across Burgundy plays a significant role in showcasing terroir. For instance, the high clay content at Pommard leads to a robust Burgundy, which differs dramatically from a Burgundy from Pouilly-Fuissé, known for its limestone-rich soil. Along with a vivid display of terroir, Burgundy wines also impress with their aromatic bouquet, light color, and pronounced acidity.

While Bordeaux is dominated by large wineries, the vast majority of wine produced in Burgundy comes from small plots due to inheritance laws that were passed in the 1800s. This, when combined with the difficulty in producing these wines, often results in Burgundy being prohibitively expensive.

France’s wine industry is built upon centuries of tradition, but this does not mean that the industry is stagnant or resistant to change. In fact, French winemakers were at the forefront of the biggest wine trend of recent times, natural wine.

Natural wine is a subgroup of the industry that uses minimal intervention throughout growing, harvesting, and processing as explained to Club Oenologique by sommelier Charles Carron Brown: “Natural wine is a form of viticulture and winemaking where there is minimal manipulation, both in the vineyard and within the winemaking practices. It’s more of a concept than a rigidly defined term.”

While natural wine was the de facto offering before the mechanization of farming, these traditional processes were brought back to the fore by a group of French vintners in Beaujolais during the 1960s. Slowly, excitement around these wines began to grow. They tasted remarkably different to the wines of the time, packed with expression and energy. Before too long, natural wine began to trend with vintners across the world adopting old-fashioned practices. Those who had remained dedicated to them all along were quickly catapulted towards the top of the proverbial pyramid. The global natural wine trend shows no sign of abating, especially as consumers grow in their appreciation of products that are made in socially and environmentally sustainable ways.

Champagne is the one wine that even those disinterested in the industry have heard of. This is thanks to the beverage’s long and illustrious history. Since the 5th century, it has been associated with French royalty. In the centuries since, its connections with luxury only grew as was highlighted to Harper’s Bazaar by the director of the United Kingdom’s Champagne Bureau Francoise Peretti: “Its reputation continued to spread throughout the 19th century – a time of prosperity and celebration when no high-society event was complete without it. Wherever people partied, they partied with champagne.”

To be called Champagne, the wine must be produced in Champagne, a region just east of Paris. The wine is usually made from three different grape varieties: chardonnay, Pinot Noir, and Pinot Meunier. While initially fermented separately, the wines from these grapes are mixed together along with some reserved wines to create a blend. This blended wine is then placed inside bottles alongside a mixture of yeast, yeast nutrients, and sugar, which causes the wine to undergo secondary fermentation.

The only time reserve wine is not used in the production of Champagne is when a vintage wine is being produced. This Champagne is composed solely of wine produced in a single year. Single-vintage Champagne is generally deemed more prestigious than blended Champagne and is subsequently more expensive.

As a wine region, Beaujolais was previously known for its production of Beaujolais nouveau, a bright wine that was designed to be drunk only a few weeks after the grapes were harvested. Unfortunately, the success of these wines led to a catastrophic drop in quality as Anne McHale, a master of wine, explained to the BBC: “It was a huge success based on marketing. But it declined in the 1990s when too many producers jumped on the bandwagon and the quality declined, getting weaker and more acidic.”

In the subsequent years, wine producers have rejuvenated the region by creating intricately detailed wines that retain the vibrant, lighthearted nature that first brought them recognition. Just like before, most of these wines are crafted from the gamay grape.

A lot of connoisseurs argue that the superior Beaujolais wines originate from the region’s ten crus. Among the most notable is Brouilly, a cru known for manufacturing fruity, robust wines that pair perfectly with the classic, hearty meals typically served in French brasseries. With the introduction of inventive vintners in this cru and others, Beaujolais is frequently acclaimed as the most thrilling wine region throughout France. Moreover, many of these vintners still carry forward the custom of natural wine, a trend that was initiated here in the 1960s.

Muscadet is a regularly underestimated white wine made in the western extremities of the Loire Valley. This wine is made uniquely from melon de Bourgogne, a grape that is not distinctive for any particular features other than high acidity and a tolerance for cool climates. When cultivated in the Loire Valley, nevertheless, melon de Bourgogne evolves into the ideal medium for expressing local terroir. The outcome is a wine that is extremely acidic, driven by mineral, and utterly devoid of fruitiness. These traits make Muscadet the ultimate white wine for pairing with seafood.

From a production viewpoint, muscadet is aged on lees, signifying that the wine is matured while still mixed with dead yeast particles. Over time, this yeast decomposes, adding complexity to the wine. In spite of this process, and the persistent efforts of vintners, muscadet is still seen as a basic, affordable wine.

One strategy producers have used to combat negative perceptions is proposing the establishment of nine crus in the region. While several have already been approved, not all are ready to abandon Muscadet’s unfavorable image. Winemaker Thierry Martin emphasized this point in his discussion with Meninger’s International. He states the current problem is that people’s familiarity with Muscadet isn’t positive. Even vintners tend to distance the crus from Muscadet thinking it’s hard to position our wines among the elites.

Melon de Bourgogne isn’t the only underutilized French grape. Several varieties are rarely used, for instance, the Mauzac grape from Languedoc. Despite having a captivating green apple flavor, Mauzac is nearly exclusively employed in the production of blanquette de Limoux, France’s original bubbly wine.

Some French grape varieties lack a traditional product to assure their persistence. Thanks to committed conservationists, like the 800-member strong Plaimont Cooperative, these varieties haven’t entirely faded away. They’ve rescued numerous neglected grapes including tardif and manseng noir. Nowadays, these grapes contribute to wine production. Manseng noir is even proposed as a potential alternative for the climate-sensitive tannat grape.

Regional grape varieties and the wines they produce are frequently underestimated. Négrette, for instance, originates from the Toulouse vicinity but is generally shunned nationwide. It’s unfortunate, as it yields red wines rich in character. Young négrette is eerily similar to Beaujolais. Additionally, the négrette grape can be used to craft wines that age well, displaying immense intensity.

Rosés from Provençe have become one of France’s most popular wines in the 21st century. High demand has led to increased production and value. For example, in 2009, a hectoliter of Provençe rosé cost around €134, but by 2020, this price had doubled. Much of this price increase is due to the luxury image of rosé, bolstered by celebrity endorsements, closely associating it with idyllic summers in the south of France.

The warm, sunny climate of Provençe is ideal for producing rosé that dreams are made of. While the characteristics differ across the different sub-regions, generally, the hot, dry weather conditions create a beautifully pale wine with the aroma of berries. Rather than being overly sweet, these rosés are delightfully crisp with an inherent minerality, making them incredibly refreshing.

Provençal rosé’s inherent attributes make it highly versatile and hence, marketable. This fact was highlighted by Philippe Schaus, CEO of Moët Hennessy, to Wine Spectator: “Provence is increasingly becoming to rosé wines what Champagne is to sparkling wines. These wines have found their place not only in the apéritif consumption moment, but also in fine dining and high energy bars and clubs.”

French winemakers’ products are heavily influenced by the weather, and climate change is progressively modifying weather conditions throughout the year. This new climate has led many producers to witness firsthand the changes in their wines. For winemakers lucky enough to have vineyards in Bordeaux, current climate changes are proving beneficial. Hot summers and cool, moist winters are resulting in fuller tasting wines. However, like all vintners, those in Bordeaux encounter risks due to climate change as explained by climate scientist Andrew Wood to National Geographic: “France is being hit with wildfires, which affects other Mediterranean wine regions like California and Australia, and smoke is really bad for wine. You can actually taste the smoke in grapes.”

French vineyards are increasingly grappling with water scarcity and the changing behaviour of vines which now yield smaller, sweeter, and stronger grapes during warmer summers. While certain wine producers are trying numerous methods to address these issues, a few have chosen to invest in alternate grape species that are better adjusted to these evolving conditions. However, these novel varieties often violate strict regulations set by various appellations.

There is no denying the fact that certain grapes and wines may not survive the ongoing climate crisis. Many regard the French Merlot as the grape that will first succumb. But, as some give up, others will flourish. Ultimately, it is up to the winemakers to optimise the available choices.

The Languedoc, or Languedoc-Roussillon as it is officially known, is the largest wine-producing region in France. The quantities are immense; it is estimated that Languedoc’s annual wine production stands at 1.36 billion litres. Interestingly, this is more wine than what Australia produces in a year.

The huge production results in a wide variety of wines. For a layperson, this could be quite overwhelming. To simplify understanding of the region, the wines of Languedoc can be conveniently divided into two categories: Appellation Contrôlée wines and IGP Pays d’Oc.

Languedoc’s Appellation Contrôlée wines in France are crafted under rigorous guidelines which regulate the location of the vineyards, the selection of grape varieties, and the taste of the wines. However, many connoisseurs are particularly interested in Languedoc’s IGP Pays d’Oc. This variety allows the use of 58 different grape varieties and offers a vast geographical cultivation area. Bruno Le Breton, a winemaker, shared with Decanter, the freedom and flexibility this grant provides to producers. A significant amount of IGP Pays d’Oc is also produced using organic and low-intervention methods, contributing to a dynamic and innovative wine industry in the region. The passion for this wine variety is palpable when you savour Languedoc’s IGP Pays d’Oc wine.

Despite red wine often being associated with France, the nation’s consumption of this variety has dipped considerably over recent years. In 1995, around 8 million hectolitres of red wine was sold in the country, a figure that halved by 2020.

This decline in red wine consumption could be attributed to the growing trend towards sobriety, and an increased preference for rosé wines. Winemaker Thomas Montagne expressed to The Guardian that, despite the ‘French paradox’ of the 1990s where red wine was touted as beneficial to health, contemporary tastes, especially amongst younger generations, are shifting towards rosé wines for their easy-drinking quality, lower tannin content, and festive association.

This fall in demand is affecting wineries across the country. The French government has even started an uproot program that pays farmers €6,000 per hectare of vineyard they rip up in an effort to decrease the country’s production totals. These grants are being accepted by vintners across the country including hundreds of those working in France’s most prestigious wine regions like Bordeaux.

In the interim, huge amounts of excess wine is being destroyed to maintain the product’s value. The French government has committed €200 million to the project, supplemented by €160 million from the European Union. Alcohol from the destroyed wine is being sold for use in products like hand sanitizer; an ignominious end for some of the world’s finest wine.

Read the original article on Daily Meal.