France

Wines from France – enjoyment, tradition and diversity from one of the world's most important wine-producing countries

France as the cradle of wine tradition

France is considered one of the world's most important wine-producing countries. For centuries, viticulture has shaped not only the country's agriculture, but also its culture, gastronomy and history. French wines stand for quality, diversity and craftsmanship and are an integral part of the world of enjoyment.

The importance of winegrowing in France goes back a long way. The first vines were planted in France in ancient times, during the Roman era. Since then, winemaking has continued to evolve, giving rise to a rich wine history. Over the centuries, numerous wine-growing regions have emerged, each characterised by its own climate, soil and grape varieties.

The historical roots of French winegrowing

The origins of winegrowing in France can be traced back to the first century BC. The Romans recognised early on that the country offered ideal conditions for growing grapes. They brought their winegrowing traditions with them and planted the first vines, mainly in the south of France. The history of wine in France is strongly influenced by the Romans, who not only planted the first vineyards but also developed winegrowing techniques over centuries.

In the Middle Ages, monasteries and ecclesiastical institutions took over the cultivation of vines. Monks further developed knowledge of grape varieties and soils and laid the foundations for many of the vineyards still known today. The close connection between viticulture and monasteries led to wine becoming deeply rooted in French culture.

Over time, France's wine regions continued to expand. Trade routes along rivers such as the Rhône, Loire and Garonne enabled French wine to find international markets. Wines from Bordeaux, Burgundy and Champagne were exported to the major cities of Europe from an early stage.

France as a world-renowned wine country

France is now one of the world's largest wine-producing countries. The country offers an impressive variety of grape varieties, wine types and growing regions. From the elegant Pinot Noir from Burgundy to the powerful Syrah from the Rhône Valley and the fresh Chardonnay from Champagne, the range of styles and flavours is enormous.

In addition to its long history and ideal climatic conditions, strict quality standards and appellations also contribute to the worldwide recognition of French wines. The appellation system, which precisely defines the origin and production style of a wine, is a key factor in its high quality and consumer confidence.

The most important wine-growing regions in France

France's wine-growing regions are characterised by their diversity. Each region has its own characteristics, influenced by climate, soil and traditional grape varieties. It is this diversity that makes French wines so unique.

Bordeaux – the heart of red wines

Bordeaux is one of France's most famous wine regions and is considered the epitome of great red wines. The region is located in the south-west of the country and is characterised by its Atlantic climate. The main grape varieties are Merlot, Cabernet Sauvignon and Cabernet Franc. Bordeaux wines are famous for their structure, elegance and ageing potential.

Famous wineries such as Château Lafite Rothschild and Château Latour contribute significantly to the region's reputation and are examples of the outstanding Premier Crus Classés in Pauillac.

The left bank of the Gironde, with areas such as Médoc and Graves, is best known for Cabernet-dominated cuvées. The right bank, especially the area around Saint-Émilion and Pomerol, relies more heavily on Merlot, resulting in softer, fruitier wines.

Burgundy – home of Pinot Noir and Chardonnay

Burgundy, located in eastern France, is synonymous with the finest red and white wines. The region is best known for Pinot Noir and Chardonnay. The vineyards, often in the form of small plots and single vineyards (‘climats’), are a central element of wine production in Burgundy.

An outstanding producer in this region is Louis Latour, known for his traditional Burgundy wines, which are internationally renowned for their high quality and reputation.

Pinot Noir from Burgundy is characterised by its finesse, elegance and complex range of aromas. The white wines, especially the Chardonnays from Chablis or Meursault, offer minerality, freshness and complex aromas that are appreciated worldwide.

Champagne – The cradle of sparkling wine

Champagne, in north-eastern France, is home to one of the world's most famous sparkling wines: champagne. The region benefits from a cool climate and chalky soils, which provide ideal conditions for growing the main grape varieties Pinot Noir, Chardonnay and Pinot Meunier.

The traditional bottle fermentation, also known as the Méthode Champenoise, ensures the fine perlage and complex aromas of Champagne. The combination of history, craftsmanship and unique terroir has brought Champagne worldwide fame.

Provence – Stronghold of rosé wines

Provence, especially the AOC Côtes de Provence, is known for its light, fresh and elegant rosé wines, which have gained considerable international popularity in recent years. The Mediterranean climate, combined with chalky soils, creates ideal conditions for the production of aromatic and harmonious rosés.

Typical grape varieties of Provence are Grenache, Cinsault, Syrah and Mourvèdre. The wines are characterised by their delicate colour, fresh fruit aromas and pleasant spiciness. In addition to rosés, white and red wines are also produced, but these play a lesser role in terms of quantity.

Rhône Valley – Powerful red wines and elegant white wines

The Rhône Valley stretches from Lyon in the north to the Mediterranean coast in the south and offers an impressive variety of wine styles, including the famous wines of the Côtes du Rhône appellation. In the northern Rhône Valley, the Syrah grape variety dominates for red wines and Viognier, Marsanne and Roussanne for white wines. The wines from the northern areas are often powerful, spicy and elegant.

Another important appellation within the Rhône Valley is Côtes du Roussillon Villages, known for its controlled designations of origin and specific regional characteristics.

In the southern Rhône Valley, the focus is on cuvées composed of several grape varieties. Particularly well known is the Châteauneuf-du-Pape appellation, which stands for characterful red wines with great depth and complexity. Typical grape varieties in the south are Grenache, Syrah and Mourvèdre, complemented by Cinsault and other varieties.

Languedoc-Roussillon – The south of France in transition

The Languedoc-Roussillon wine region, located on the Mediterranean coast, also includes the renowned Côtes du Roussillon Villages appellation, which is known for its controlled designations of origin (AOC) and specific regional characteristics. However, the region has undergone significant change in recent decades and now produces high-quality wines, including red, white and rosé wines.

Typical grape varieties of Languedoc-Roussillon are Syrah, Grenache, Carignan and Mourvèdre. The warm, sunny climate allows the grapes to ripen particularly well, giving the wines strength and aromatic richness. At the same time, many winegrowers rely on high altitudes to preserve freshness and structure.

Loire – The home of elegant white wines

The Loire region stretches along the river of the same name and is known for its elegant white wines, but also for its characterful red and rosé wines. The main grape varieties are Chenin Blanc, Sauvignon Blanc and Melon de Bourgogne.

The white wines of the Loire are often characterised by freshness, minerality and fruity aromas. Famous appellations such as Sancerre, Pouilly-Fumé and Vouvray stand for high quality and a wide variety of styles, from dry to noble sweet. Another important appellation within the French wine regions is Pessac-Léognan, known for its elegant Bordeaux wines.

Alsace – aromatic white wines with a German influence

Alsace is located in north-eastern France, on the border with Germany, and differs in many ways from other French wine regions. The grape varieties are strongly reminiscent of German viticulture: Riesling, Gewürztraminer, Pinot Gris and Muscat are the main players here.

Alsace wines are characterised by clear fruit aromas, elegance and often a certain residual sugar content. The wines go well with aromatic cuisine and are considered ideal accompaniments to spicy dishes such as Asian food or cheese fondue.

Corsica – The island with its own character

Corsica, the French Mediterranean island, has a unique terroir that is influenced by both the sea and the mountainous hinterland. The island relies heavily on indigenous grape varieties such as Niellucciu (related to Sangiovese) and Sciaccarellu for red wines and Vermentino for white wines.

Wines from Corsica are characterised by their freshness, minerality and aromatic clarity. They reflect the wild beauty of the island and its Mediterranean climate.

The most important grape varieties and wines of France

Diversity is the hallmark of French viticulture

One of the great strengths of French viticulture lies in the impressive diversity of grape varieties. Each wine region in France prefers to work with certain grape varieties that are optimally adapted to the local climatic and geological conditions. Some grape varieties are considered typical of certain regions, while others can be found in different growing areas, producing very different styles of wine. The wine region of Listrac, known for its high-quality red wines, deserves a special mention.

The classic red grape varieties

Five grape varieties play a major role in French red wines: Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah and Pinot Noir. These grape varieties represent a wide range of aromas, structures and styles.

Merlot impresses with its soft, fruity character and is particularly dominant in the Bordeaux region on the right bank. Cabernet Sauvignon, on the other hand, produces powerful, tannin-rich wines with aromas of blackcurrants, cedarwood and herbs. Cabernet Franc brings elegance and freshness to the table and is used both as a single variety and in cuvées.

Syrah, the main grape variety in the northern Rhône Valley, stands for powerful, spicy wines with notes of dark berries, pepper and violets. Pinot Noir, known from Burgundy, is the epitome of elegant red wine and delights with its fine fruit, delicate structure and complexity.

In addition to these five great varieties, France has numerous other red grape varieties such as Grenache, Mourvèdre, Carignan and Cinsault, which are particularly important in the south of France.

White grape varieties – freshness, elegance and aromatic complexity

France also boasts a wide variety of white wines. Chardonnay is probably the best-known grape variety, producing first-class wines in Champagne, Burgundy and beyond. The spectrum ranges from fresh, mineral Chablis wines to creamy, oak-aged varieties from southern Burgundy.

Sauvignon Blanc, mainly found in the Loire region, stands for lively, fresh white wines with aromas of citrus fruits, gooseberries and freshly cut grass. Chenin Blanc, also from the Loire, is characterised by its versatility and can produce dry, noble sweet or sparkling wines.

In Alsace, Riesling, Gewürztraminer, Pinot Gris and Muscat are the dominant grape varieties. These wines are characterised by clear fruit aromas, fine acidity and aromatic expressiveness.

Mediterranean varieties such as Vermentino (in Corsica) and Grenache Blanc (in southern France) also contribute to the diversity of French white wines.

Autochthonous varieties and their significance

Many French grape varieties are not only known and grown in France itself, but also worldwide. Nevertheless, there are numerous varieties that are found exclusively in certain regions of France and are an important part of the cultural heritage. These include, for example, Tannat in the south-west, Malbec in Cahors and Petit Manseng for noble sweet white wines in the Basque Country.

These traditional varieties ensure that French viticulture is not only characterised by international classics, but also preserves regional specialities that reflect the unique character of their origin.

The different types of wine in France

Red wines – the backbone of French wine tradition

Red wines from France enjoy an excellent reputation worldwide and form the heart of many wine regions. Bordeaux, Burgundy and the Rhône Valley are particularly well known for their red wine production, but impressive red wines also come from the south of France. Wineries such as the Château de Margaux and the Château de Pomerol are renowned for their outstanding red wines and stand for quality and tradition.

French red wines stand for diversity in taste, structure and ageing potential. While the red wines from the Médoc impress with their tannin structure and complexity, the Merlot-dominated wines from Saint-Émilion and Pomerol are softer and more fruit-forward. The red wines from Burgundy, on the other hand, focus on elegance, finesse and delicate aromas, characterised by Pinot Noir.

In the south of France, for example in Languedoc-Roussillon and Provence, red wines are often powerful, sun-kissed and spicy, while in the higher altitudes of the northern Rhône they reveal their elegant, spicy side with Syrah as the main player.

White wines – freshness, minerality and complexity

French white wines offer an impressive spectrum of aromas and styles. Wine from France benefits from unique climatic conditions that are crucial for the ripening and quality of the grapes. From the cool north of the Loire to the sunny slopes of Provence, France's white wines always bring out the special characteristics of their origin.

Chardonnays from Burgundy, especially from Chablis or Meursault, are considered the benchmark for dry, mineral and elegant white wines. Sauvignon Blanc from the Loire, for example from Sancerre or Pouilly-Fumé, offers freshness, citrus notes and herbal aromas of the highest quality.

In Alsace, Riesling, Gewürztraminer and Pinot Gris produce aromatic white wines, some sweet, some dry, which are characterised by their complexity and ageing potential. Chenin Blanc from the Loire is also versatile, ranging from lively, dry varieties to concentrated dessert wines.

Rosé wines – the lightness of the south

Rosé wines from France, especially from Provence, are known worldwide for their freshness and elegance. Delicate pink in colour, they offer aromas of red berries, citrus fruits and herbs and are light, balanced and lively on the palate.

In addition to Provence, the Languedoc, Rhône and Loire Valley are also important producers of high-quality rosés. The combination of a Mediterranean climate and traditional grape varieties such as Grenache, Cinsault and Syrah results in harmonious and fruit-forward rosé wines that are particularly well suited as aperitifs or with light dishes.

Sparkling wines – The pearls of France

France's most famous sparkling wines come from Champagne. Champagne, made from Pinot Noir, Chardonnay and Pinot Meunier, is known for its fine bubbles, complexity and elegance. The Méthode Champenoise, the traditional bottle fermentation method, is at the heart of champagne production and gives it its characteristic character.

In addition to Champagne, other regions of France also produce high-quality sparkling wines, which are produced under the name Crémant. Crémant d'Alsace, Crémant de Loire and Crémant de Bourgogne are particularly well known. These sparkling wines often offer very good value for money and are only slightly inferior to their great role models from Champagne in terms of quality.

Dessert wines – sweet temptations from France's wine country

France's dessert wines are famous for their finesse and aroma. Noble sweet wines such as Sauternes from Bordeaux or Monbazillac are characterised by concentrated fruit, honey and dried fruit notes and a fresh acidity that harmoniously balances the sweetness.

The Loire also offers impressive dessert wines with noble sweet varieties of Chenin Blanc from Vouvray or Coteaux du Layon. In southwestern France, Petit Manseng is used to produce exceptional sweet wines with exotic fruit notes and delicate spice.

French dessert wines are ideal accompaniments to blue cheese, fine desserts, fruit compositions or simply on their own at the end of a meal.

Quality levels and appellations – the rules of French winegrowing

Origin as a guarantee of quality

France is famous for its complex system of appellations, which strictly regulates the origin, grape varieties, production methods and many other criteria for wine production. Each wine-growing region, such as Bordeaux or Burgundy, plays a decisive role in this and emphasises the economic importance and appellation-specific characteristics. This system ensures transparency and trust and provides guidance to wine lovers worldwide when purchasing French wines.

The appellation system is a central feature of French viticulture and is monitored by the Institut National de l'Origine et de la Qualité (INAO). The aim is to preserve the uniqueness of each origin and to ensure the quality of the wines.

The quality levels at a glance

French wines are traditionally divided into several quality levels that provide information about their origin and production specifications:

1. Vin de France: The simplest level with no specific indication of origin. Here, the specifications regarding grape varieties and growing regions are less strict, giving winemakers greater freedom in the cuvée design. Vin de France often stands for uncomplicated, fruity wines that are easy to drink.
2. IGP (Indication Géographique Protégée): These wines come from a specific but larger area. The IGP replaces the former Vin de Pays designation and has slightly stricter rules regarding origin and grape varieties. However, it still allows winemakers creative freedom to create modern and individual wine styles.
3. AOP (Appellation d'Origine Protégée): The highest quality level in French viticulture. These wines are subject to strict regulations regarding growing area, grape varieties, harvest quantities and production methods. The AOP replaces the former AOC (Appellation d'Origine Contrôlée) and stands for wines with a strong regional identity and usually high quality. In Bordeaux, wineries are additionally classified into different ‘cru classé’ levels, with the highest level being ‘Premier Cru Classé’.

Crus and vineyards – prestige through classification

In addition to the general quality levels, there are numerous classifications in France that highlight individual wineries, vineyards or wines within a region. Particularly well known are the ‘Crus Classés’ in Bordeaux or the ‘Grands Crus’ and ‘Premiers Crus’ in Burgundy, which refer to specific vineyards and emphasise the importance of origin and terroir.

In Bordeaux, an official classification was introduced as early as 1855, dividing Château wines from the Médoc, Sauternes and Barsac into five classes. This classification was originally based on the market value of the wines at the time, but is still used today as a guide to quality.

In Burgundy, on the other hand, the classifications ‘Grand Cru’ and ‘Premier Cru’ refer to individual vineyards and not to wineries. Here, the terroir plays a decisive role, as the small plots often produce very different qualities.

Other regions, such as Languedoc-Roussillon and Champagne, have similar classifications that highlight specific sites or municipalities.

Significance of appellations for consumers

Appellations provide wine lovers with helpful guidance and a certain degree of assurance regarding the style, quality and origin of a wine. When you buy a wine with an AOP designation, you can rely on certain characteristics and production standards.

At the same time, appellations allow you to take a journey through France's wine diversity: each region and each appellation represents a specific character, a specific terroir and a unique style. This means that buying French wines is always a journey of discovery through the country's wine-growing treasures.

Wine and food – the art of pairing French wines and dishes perfectly

A culture of enjoyment as part of French identity

In France, the combination of wine and food is an integral part of the culture and way of life. French cuisine, known worldwide as haute cuisine, offers a wide range of dishes that harmonise with the wines of the respective region. This culinary partnership is based on centuries of tradition and finely tuned knowledge of flavours, textures and balance.

It is not just about drinking with food, but about a holistic experience of enjoyment, in which wine and food complement and enhance each other. Choosing the right wine to accompany a dish is a matter of course in France – and yet it is a subtle art.

Red wine and meat – classic harmony

French red wines, with their variety of grape varieties and styles, offer numerous possibilities for pairing with meat dishes. A full-bodied Bordeaux with its distinctive tannins and dark fruit notes goes well with lamb chops, beef fillet or braised game.

Wines from regions such as St. Émilion, St. Estèphe and St. Julien, which are known for their outstanding red wines, are particularly noteworthy.

Pinot Noir from Burgundy, known for its elegance and fine acidity, harmonises perfectly with duck à l'orange, coq au vin or tender veal. The lighter structure of Pinot Noir emphasises the delicate aromas of these dishes without overpowering them.

Red wines from the Rhône Valley, especially Syrah-based wines, are excellent accompaniments to spicy meat dishes such as braised leg of lamb, beef stew with herbs or game ragout with juniper and thyme.

White wines to accompany fish and white meat

White wines from France are synonymous with freshness, minerality and complexity. French wine, especially a Chardonnay from Chablis with its mineral character and delicate acidity, is ideal with grilled fish, scallops or a classic poulet à la crème.

Sauvignon Blanc from the Loire, characterised by citrus notes and freshness, is the perfect accompaniment to goat's cheese, such as Crottin de Chavignol, or fish dishes with herb sauces. Light seafood dishes, salads with citrus dressing or asparagus also find a harmonious partner in Sauvignon Blanc.

A Chenin Blanc from Vouvray or Saumur, with its interplay of fruit and acidity, is ideal with Asian-inspired dishes featuring ginger and lemongrass or with honey-glazed poultry.

Rosé wines – versatile all-rounders

Rosé wines from Provence, especially those from the AOC Côtes de Provence, are not only known as summer wines, but are also versatile accompaniments to food. Their fruity aroma and fresh structure make them the ideal partner for Mediterranean dishes such as ratatouille, grilled vegetables, fish tapas or couscous with fresh vegetables.

Rosés from the Languedoc or Rhône with a little more body also go well with spicy dishes such as prawns with chilli, Provençal herb chicken or even mild curries.

Sparkling wines – More than just an aperitif

Champagne and crémant are not only synonymous with festive occasions in France, but also with culinary versatility. The freshness and effervescence of champagne harmonise excellently with oysters, sushi or tempura vegetables. In Bordeaux, wines are classified according to the ‘cru classé’ system, with the highest level being designated ‘Premier Cru Classé’.

A Blanc de Blancs made from Chardonnay goes wonderfully with fine starters such as salmon tartare, caviar or puff pastry with goat's cheese. Rosé champagne, on the other hand, complements dishes with salmon, tuna or even light game dishes such as venison carpaccio.

Crémant d'Alsace or Crémant de Loire are also versatile accompaniments to finger food, light starters or fruit desserts.

Dessert wines – sweet temptation at the end of a meal

France's dessert wines, above all Sauternes, Monbazillac and noble sweet Chenin Blancs, bring sweet and aromatic depth to the glass. The fruity and honey-sweet aromas of these wines harmonise particularly well with blue cheeses such as Roquefort, with desserts made from apricots, pears or apples, and with fine pâtisserie creations.

A glass of Sauternes with crème brûlée or tarte Tatin is a classic example of the harmonious interplay between wine and dessert. Noble sweet varieties from the Loire, such as Vouvray Moelleux, are also ideal accompaniments to cheese platters or fruit desserts.

Regional classics: wine and cuisine in harmony

In many French regions, wine recommendations are traditionally closely linked to typical regional dishes. Wines from France, such as a Pinot Noir from Burgundy with Boeuf Bourguignon, a Syrah from the Rhône Valley with leg of lamb with Provençal herbs, or a Sauvignon Blanc from the Loire Valley with goat's cheese, are characterised by their unique climatic conditions, which are crucial for the ripening and quality of the grapes. These combinations are not the result of chance, but rather the outcome of a long tradition of enjoyment that is still cultivated today.

Trends and developments in French viticulture

The shift towards sustainability and environmental awareness

French viticulture has undergone significant changes in recent decades. Whereas classic production methods used to dominate, the focus today is increasingly on the careful use of the environment and resources. Sustainability, biodiversity and landscape conservation are issues that play a central role in many wine regions in France.

More and more wineries are turning to organic farming methods, avoiding synthetic pesticides and promoting healthy soil culture. This is not only about protecting the environment, but also about preserving wine quality for generations to come.

Organic and biodynamic viticulture

Organic viticulture does not use chemical synthetic pesticides, herbicides or fertilisers. Instead, natural preparations and methods are used to strengthen the health of the vines. Compost, green cover between the rows of vines and the avoidance of monocultures are important elements of this approach.

Some winemakers go one step further and work according to the principles of biodynamic viticulture, which is based on the teachings of Rudolf Steiner. Here, moon phases and cosmic rhythms are also incorporated into the work in the vineyard and cellar. Preparations made from herbs, minerals and cow manure are said to promote soil vitality and strengthen the balance between plants, animals and humans.

In regions such as Alsace, Burgundy and Languedoc in particular, many producers have committed themselves to biodynamic cultivation and are producing impressive wines that clearly express their origins.

Reduction of sulphur use and natural wines

Another trend in French viticulture is the reduction or even complete elimination of added sulphur during winemaking, especially in wines from France, which is known for its unique climatic conditions and the quality of its grapes. Sulphur is traditionally used to stabilise wine and protect it from oxidation and unwanted microflora. However, there are now numerous producers who limit the use of sulphur to a minimum or do without it altogether.

In this context, the ‘Vin Naturel’ or natural wine movement has developed. Here, as little intervention as possible is made in the production process. The wines are usually fermented spontaneously, bottled unfiltered and sulphurised very little or not at all. These natural wines are often characterised by lively acidity, complex aromas and a certain unpredictability, which makes them particularly interesting for wine lovers who like to experiment.

Orange wines – white wines with mash fermentation

In the wake of the natural wine movement, so-called orange wines, i.e. white wines fermented on the mash, have also found their place in the French wine world. These wines, a special type of wine from France, benefit from the unique climatic conditions that are crucial for the ripening and quality of the grapes. They are produced like red wines: the grapes remain in contact with the skins and seeds during fermentation, giving the wines a deeper colour, more tannins and a special structure.

Young winemakers in southern France and Alsace in particular are increasingly experimenting with these macerated white wines, creating exciting alternatives to the classic styles.

Climate change as a challenge and driver of innovation

Climate change is presenting French winegrowers with new challenges. Rising temperatures, changing rainfall patterns and more frequent extreme weather events such as hail or drought are affecting the cultivation and ripening of grapes.

Many winemakers are responding with adjustments in the vineyard: later harvest times, targeted leaf work to shade the grapes, planting more heat-resistant grape varieties and experimenting with higher altitudes are strategies to cope with the changed situation.

In some regions, the approval of new, climate-resistant grape varieties is also being discussed in order to ensure wine quality in the long term. Climate change is also driving innovation in cellar technology, for example through temperature-controlled fermentation or new barrel materials to preserve the freshness and structure of wines.

Technological advances and modern cellar technology

In addition to traditional methods, many French winegrowers now also rely on modern technology to optimise wine quality. In every major wine-growing region, such as Bordeaux or Burgundy, precise temperature control during fermentation, the use of stainless steel tanks for fresh white wines and targeted ageing in barriques for red wines are now common practice.

Selective hand harvesting, in which only the best grapes are picked, and sorting tables for further quality control have also become established. Sensors to measure soil moisture and drone technology to monitor vineyards are also gaining ground and helping to make cultivation more sustainable and efficient.

Frequently asked questions about wines from France

What are the most famous wine regions in France?

The most famous wine regions in France include Bordeaux, Burgundy, Champagne, the Rhône Valley, the Loire, Alsace, Provence and Languedoc-Roussillon. Each of these regions is characterised by its own grape varieties, climatic conditions and wine styles.

Which grape varieties are most commonly grown in France?

The most important grape varieties for red wines are Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Pinot Noir and Grenache. Chardonnay, Sauvignon Blanc, Chenin Blanc, Riesling and Muscat dominate the white wines. In addition, there are many regional and indigenous varieties that expand the diverse range.

What does AOP mean for French wines?

AOP stands for ‘Appellation d'Origine Protégée’ and denotes the highest quality level in French wine law. This designation of origin guarantees that the wine comes from a specific region and has been produced according to established rules that regulate, among other things, grape varieties, cultivation methods and harvest quantities.

How does champagne differ from crémant?

Champagne is a sparkling wine that comes exclusively from the Champagne region and is produced according to the Méthode Champenoise, i.e. traditional bottle fermentation. Crémant is also a sparkling wine produced in other regions of France using the same method, such as Crémant d'Alsace or Crémant de Loire, but outside the Champagne region.

What foods go well with French wines?

Red wines from Bordeaux go well with lamb, beef or game dishes. A Pinot Noir from Burgundy harmonises with duck, veal or coq au vin. White wines such as Chardonnay or Sauvignon Blanc are suitable for fish, seafood and goat's cheese. Rosé wines from Provence are perfect accompaniments to Mediterranean dishes or light barbecues, while champagne is ideal with oysters, salmon or puff pastries. Dessert wines such as Sauternes or noble sweet Chenin Blancs go well with blue cheese or fruity desserts.

What are some well-known French wineries?

Well-known French wineries include Grand Poujeaux, Château Brane Cantenac, Château Calon Ségur, Château Cantemerle, Château Lafon Rochet, Château Figeac, Château Lagrange, Château Lascombes, Château Labégorce, Château Giscours, Château Ferrière and Château Rauzan Gassies.