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France at a glance

French winemaking has defined most of the wine styles and grape varieties we see flourishing throughout the world and provided the template for what winemakers and wine lovers expect the very best wines to taste like. Thousands of years of experience coupled with rigorous regulations mean that when you order a Chablis or a Côtes du Rhône, you can be confident that the wine will reflect the unique provenance and significance of that region. Read on and explore some of the places that have shown the world what quality truly means.

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BORDEAUX

Bordeaux’s proximity to the Atlantic Ocean and the influence of the Gironde Estuary, which divides the region into its famous Left Bank and Right Bank growing areas, allow for the production of wines that are defined by finesse rather than power. Bordeaux’s red blends have made the region arguably the most celebrated in the world.

Bordeaux’s vineyards feature four principal soils: Gravel, which encourages firm, structured wines; sand, which promotes fruit-forward, approachable wines; iron-rich clay, which produces robust wines with a notable prune character; and limestone, which fosters lean, polished tannins and a vibrant acidity. Though the region is undoubtedly most famous for its premium-priced wines from household names such as Château Margaux, Château Lafite Rothschild, Château Pétrus and Château Le Pin, Bordeaux’s calling card is the quality and consistency found across the region’s 50 appellations. Many of the greatest values can be found in Bordeaux’s satellite regions, such as the Côtes de Bordeaux. Bergerac white wines are designated AC Bergerac Sec.

No other premium-wine region in the world can offer such precision, depth and balance at every level and price point. Cabernet Sauvignon is the king of Bordeaux’s Left Bank, while its famous blending partner, Merlot, is the lead grape of the Right Bank. Cabernet Franc, Petit Verdot, Malbec and Carmenère are the other permitted red grapes, and white wines are composed of Sauvignon Blanc and Sémillon. France’s Southwest region, which includes Cahors, Buzet and Bergerac, offers similar grapes to Bordeaux.

FOOD PAIRING (RED WINES):

Traditional / Mijoté d’agneau aux mojettes

Meat / Grilled steak

Cheese / Gouda

Vegetarian / Stir-fried vegetables with mushrooms

FOOD PAIRING (WHITE WINES):

Traditional / Brill meunière

Meat / Smoked salmon

Cheese / Camembert

Vegetarian / Vegetable soup

Featured Wines


 

BURGUNDY

The ancestral home of Chardonnay and Pinot Noir, Burgundy is not only one of the world’s oldest and most important wine regions, it’s also one of the finest. Burgundy’s food-friendly, handcrafted wines have set the benchmark for true provenance. This tiny strip of land contains more than 100 of France’s 500 designated wine-growing areas and produces some of the most celebrated wines in the world.

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Long and thin, Burgundy is situated in the east-central part of France. The region stretches about 300 kilometres, as the crow flies, from its northernmost growing area (Chablis, which is about 160 kilometres from Paris) to its southernmost growing area (Mâconnais). Virtually every piece of land in the region has been graded and ranked in terms of quality wine production; a process that began in the Middle Ages with the work of Benedictine monks. Chardonnay and Pinot Noir are the principal grapes of Burgundy, but nuanced, characterful Gamay and Aligoté are also made. The Chablis region is cooler than the rest of Burgundy, and Chardonnay here is planted in Kimmeridgian limestone soils that have a high percentage of fossilized sea life, which imparts a distinct saline minerality. Fresh and bright with a bracingly crisp acidity, Chablis is rarely raised in oak and is strikingly different from Chardonnay grown in the rest of Burgundy.

FOOD PAIRING (CHABLIS):

Traditional / Oysters

Meat / Pork gyro

Cheese / Gruyère

Vegetarian / Salads with a citrus vinaigrette

FOOD PAIRING (WHITE BURGUNDY):

Traditional / Escargot de Bourgogne

Meat / Pork tenderloin

Cheese / Chèvre

Vegetarian / Vegan gougères

FOOD PAIRING (PINOT NOIR):

Traditional / Duck confit

Meat / Smoked ham

Cheese / Limburger

Vegetarian / Vegan mushroom bourguignon

Featured Wines


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ALSACE

Over the centuries, political control of Alsace has passed back and forth between France and Germany. This volatile history has given rise to culture, architecture, language and wines that are neither quite German nor French, but rather a dynamic blending of the two. The most famous wines are made from Riesling, Gewurztraminer, Pinot Gris and Muscat, which are the “noble” grapes of Alsace.

The vineyards of Alsace are planted on east- and southeast-facing slopes in the eastern foothills of the Vosges Mountains. The region is a long, narrow strip that runs 185 kilometres north to south and 40 kilometres east to west towards the Rhine River. The soils are a complex tapestry of granite, sandstone, clay limestone, marl, and volcanic deposits. Growing in the rain shadow of the Vosges Mountains, the vines are also protected from harsh westerly winds. Though some Pinot Noir is made here, the vast majority of the wines are white and are notably floral, fresh, spicy and dynamic. The wines of Alsace are an intriguing mixture of French and German influence, as is quite delightfully illustrated by their Riesling; a wine made from a German grape in a dry French style and bottled in the flute-styled bottle used in Germany. Gewurztraminers from Alsace are profoundly aromatic, with intense rose petal, lychee, peach, jasmine, and tropical fruit notes. They also have quite a lush texture, with a lustrous mouthfeel.

FOOD PAIRING (GEWURZTRAMINER):

Traditional / Bouchée à la reine

Meat / Bacon

Cheese / Muenster

Vegetarian / Cinnamon-and-ginger-spiced-curry

Featured Wines


 

BEAUJOLAIS

Beaujolais is most known for its Gamay wines, though some Chardonnay is also produced. The reds are easy-drinking, fruity wines, mostly intended for early consumption.

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Beaujolais is situated in central-eastern France immediately south of Burgundy. The region’s top wines come from its 10 cru areas: Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié and Saint-Amour. These cru wines can benefit from cellaring. The majority of Beaujolais wine is produced using carbonic maceration. In this process, whole bunches are placed in a sealed vat and fermentation is triggered when the grapes at the bottom are crushed by the weight of those above. The yeast on the grape skins begins to ferment, with the juices creating carbon dioxide that in turn initiates a process known as intracellular fermentation in the grapes above, causing them to ferment as whole berries. The resulting wines are intensely coloured, have low tannin, and are light-bodied, floral and elegant. Perhaps the region’s most famous wines are the Beaujolais Nouveau: the first wines of the new vintage, which by tradition are released every year on the third Thursday of November.

FOOD PAIRING (RED WINES):

Traditional / Soupe aux lentilles

Meat / Chicken wings

Cheese / Edam

Vegetarian / Cauliflower-and-chickpea curry

Featured Wines


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CHAMPAGNE AND CRÉMANT

Located 145 kilometres northeast of Paris, Champagne is one of the world’s most northerly fine-wine regions. “Champagne” is a legal term that refers to a place and a technique, and both have been instrumental in establishing the wines made here as the global standard for excellence in sparkling wine. Sparkling wines from select areas outside of Champagne but made using the Champagne method are designated as Crémant.

Champagne is the only wine region dedicated entirely to the creation of a single product. Dry base wine is produced, then bottled along with additional yeast and sugar to trigger a second fermentation that creates the bubbles. This wine then ages on the lees, often for years, adding richness and the style’s famous fresh-bread notes. Champagne can legally be made only from some combination of Chardonnay, Pinot Noir and Pinot Meunier, and non-vintage Champagnes must be aged for a minimum of 15 months (12 months on lees) before release. Vintage expressions must age for a minimum of three years on the lees, and most producers age these wines much longer. This strict ageing regimen is one of the factors that makes Champagne such a premium and iconic wine. Crémant can be made only in Alsace, Bordeaux, Burgundy, Die, Jura, Limoux, Loire, Savoie and, interestingly, the Grand Duchy of Luxembourg. Crémant wines are produced using their local grape varieties and have less rigorous ageing requirements than Champagne.

FOOD PAIRING (CHAMPAGNE):

Traditional / Médaillons de chevreuil aux baies rouges

Meat / Smoked salmon

Cheese / Brie

Vegetarian / Crispy fried tofu appetizers

FOOD PAIRING (CRÉMANT):

Traditional / Cap Ferret oysters

Meat / Chicken soup

Cheese / Roquefort

Vegetarian / Avocado-and-tomato salad

Featured Wines


 

LANGUEDOC-ROUSSILLON

Spanning 36 appellations and a diverse assortment of soils and microclimates, Languedoc and Roussillon produce sophisticated blends primarily composed of five key grapes: Grenache, Syrah, Mourvèdre, Cinsault and Carignan.

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Roussillon and Languedoc share a similar geological history. Both were covered by a sea some 145 million years ago, which provides the wine-friendly limestone base to their soils, though Roussillon experienced more violent and dramatic tectonic upheaval that resulted in its more mountainous terrain. The Languedoc-Roussillon growing region follows France’s Mediterranean coastline from Spain to the Rhône. The area is huge, with a variety of soil and climate types playing out across its span, not to mention the myriad wines produced. Corbières is one of Languedoc’s best-known regions and houses an impressive number of microclimates that, combined with the complex mix of soil types provided by its volatile geological history, encourage a range of styles and expressions. The red wines produced here are blends of mostly Grenache, Syrah, Mourvèdre, Carignan and Lledoner Pelut. These wines are notably bold and rich, with notes of savory and wild herbs.

FOOD PAIRING (RED WINES):

Traditional / Cassoulet

Meat / Herbed roast pork

Cheese / Cantal

Vegetarian / Mushroom-and-white-bean cassoulet

Featured Wines


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LOIRE

The largest white wine region in France, the Loire is the spiritual home of Sauvignon Blanc, creating evocative, crisp, fresh expressions that exude refinement. The Loire is also renowned for its Chenin Blanc and Cabernet Franc wines.

The Loire River is France’s longest, so it’s no surprise that the wine region that follows it for nearly 600 kilometres produces such a wide range of styles including Muscadet; dry, off-dry, sweet or sparkling Chenin Blanc; lithe, fruity Cabernet Franc; and global benchmarks for Sauvignon Blanc. The Loire is divided into five sub-regions running from east to west: the Central Vineyards (which contains Sancerre and Pouilly-Fumé), Touraine, Saumur, Anjou, and Pays Nantais. Each area features its own mix of soils and climate, which in turn favour particular grapes and styles. Sancerre, in central Loire, is among the world’s most renowned wine regions and home to one of the most distinct expressions of Sauvignon Blanc. These wines are readily identifiable through their famous gunflint minerality, which is imparted by the high concentration of silex in the area’s Kimmeridgian soils. The Sauvignon Blancs of Pouilly-Fumé are distinguished by the smoky character from which they take their “fumé” moniker.

FOOD PAIRING (WHITE WINES):

Traditional / Sancerre: Trout / Pouilly-Fumé: Eel

Meat / Roast turkey

Cheese / Goat cheese

Vegetarian / Roasted zucchini

Featured Wines


SOUTHERN RHÔNE

The Rhône Valley was formed during the last ice age, following the dramatic (geologically speaking) collision between the Alps and France’s Massif Central. Ancient periods of flooding then seeded the region with complex granite, limestone, sandy silica and clay soils. Dynamic, luscious, spicy and even hedonistic, the wines of the Rhône Valley have captivated and delighted for more than 2,000 years.

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The Southern Rhône has nearly 32,000 hectares under vine, second in France only to Bordeaux. Vines planted in the hard stony vineyards of the Rhône endure hot, dry summers, an ever-present risk of drought, and the powerful mistral winds that force them to grow permanently leaning towards the south. These extreme conditions produce approachable, dynamic, ageable wines with bold fruit flavours, made mostly from blends of Grenache, Shiraz and Mourvèdre. The wines are divided into the following quality classifications. Côtes du Rhône are high-quality wines sourced from sites across the Southern Rhône. Côtes du Rhône-Villages are sourced from a number of named villages, but with no specific village associated with them. Up a quality tier are Côtes du Rhône-Villages wines that include a village name, such as Côtes du Rhône-Villages Visan or Côtes du Rhône-Villages Plan de Dieu. And finally, cru wines are those that need carry only the name of the village on the label. These include Gigondas, Rasteau and Châteauneuf-du-Pape.

FOOD PAIRING (RED WINES):

Traditional / Grillades de boeuf à la moelle

Meat / Pot roast

Cheese / Saint-Marcellin

Vegetarian / Vegetarian moussaka

Featured Wines



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