The Wine Regions of France & Their Grapes

French wines can be confusing because they rarely put the name of the grape on the bottle. Instead they put the appellation which has a controlling body that regulates and governs everything from the type of acceptable grapes grown to vinification methods.   The appellation is displayed on the bottle as the “Appellation d’Origine Contrôlée.” You will often see this abbreviated as AOC or, to get in line with EU terminology, AOP. The rules for winemaking and grape growing in each appellation have grown out of each region’s long history.

Identifying the place gives way to the notion of “terroir”. Essentially, terroir is the wine’s expression of the place from where it came from and all the things that could influence the grapes.   When winemakers speak about terroir, they’re talking about a variety of things that influence the vine, including the type of soil it’s growing in, the slope and elevation of the vineyard, as well as the climate and weather. French wines might be described as earthy or mineral—which means they taste a little like dirt, chalk, or mushrooms.



When someone says “red Burgundy,” they’re talking about Pinot Noir. And when they say “white Burgundy”, they mean Chardonnay. But as with most French wines, you won’t see those grapes on the label, so it’s worth getting to know a bit about the famous wine-growing regions of Burgundy: there’s Chablis in the north, the Cote d’Or between Dijon and Lyon, Cote Chalonnaise, the Mâcon, and Beaujolais. Most wines from Burgundy are split into four major tiers of quality. Regional wines (which are just labeled, say, Bourgogne Rouge, Bourgogne Blanc, or Cremant de Bourgogne) are at the base, made from grapes sourced anywhere in Burgundy. As the prestige goes up, you’re getting grapes from a more and more specific area. Next up from regional wines are those specific to one village, then wines sourced from premier cru vineyards, and finally, the top classification is for wines from the most prestigious sites, called the grand cru vineyards.

Some vineyards may have dozens of producers, with each winery owning a few rows of grape vines. This system in Burgundy goes back in history. Monks have been farming this land for centuries, and noted which spots seemed best for growing grapes. The vineyards were split among multiple owners as generations went by because the Napoleonic code stipulated that a family’s vineyards were split among their children, not inherited all together.

Chablis, the northernmost part of Burgundy, is famous for white wines made from chardonnay. If the label says Appellation Chablis Contrôlée, the wine will generally be fresh with a chalky, oyster shell-like minerality—many of these wines are not aged in oak barrels. The Cote d’Or is made up of two main regions, Cote de Nuits in northern area, and Cote de Beaune in the south. Cote de Nuits is more known for its Pinot Noir and the Cote de Beaune is famed for its Chardonnay. Moving south, you will find two regions that serve as excellent (and often more affordable) introductions to the wines of Burgundy: the Cote Chalonnaise and the Mâcon. You’ll find great deals in Pinot Noir from Givry or Mercurey. For Chardonnay, look for Pouilly-Fuissé, St-Véran, or Rully. Red wine in Burgundy is mostly about Pinot Noir, but there is one exception: Beaujolais. In this area, delicious red wines are made from the gamay grape. There’s much more to these wines than the quickly-produced Beaujolais Nouveau meant for harvest celebrations; those cheap wines really don’t represent the quality of the region on the whole. Wines from the ten ‘crus’ of Beaujolais are beloved among wine nerds and often a great bargain. There are ten crus, but some of the ones you’ll see the most are Morgon, Fleurie, or Moulin-A-Vent.



Wines from Bordeaux are almost always a blend of different grapes. They will include Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, and/or Petit Verdot. The region of Bordeaux is often divided into the Left Bank and the Right Bank. The area is split by the Gironde river, which has two smaller rivers, the Garonne and the Dordogne, feeding into it (picture an upside-down ‘Y’ shape). The Left Bank, on the west side, includes the Medoc and Haut Medoc (north of the city of Bordeaux) and Graves (south of the city). The famous villages of St. Estephe, Pauillac, St. Julien, and Margaux are all in the Haut Medoc. The Graves region to the south of the city includes Pessac-Leognan, home of the renowned Chateau Haut-Brion.

The blends for wines from the Left Bank are generally dominated by Cabernet Sauvignon, while blends from the Right Bank—the east side, which includes St. Emilion and Pomerol—are more focused on Merlot. Between the two branches of the river-‘Y’ shape is a region called Entre Deux Mers, known for its white wines made from Sauvignon Blanc, Semillon, and Muscadelle. The terms ‘first growth’ or ‘second growth’ in relation to fancy wines from Bordeaux. These classifications come from a ranking system from way back in 1855, when the wine estates of the region were ranked in order of quality from ‘first growth’ to ‘fifth growth’. 160 years later, some of the top wines are still amazing and expensive. Unlike in Burgundy, the classification in Bordeaux is based on the producer, not the specific piece of land where the grapes are grown.



The wine regions near the Loire River can be thought of in four sections: The Pays Nantais, Anjou-Saumur, Touraine, and the Central Vineyards. Starting at the ocean the Pays Nantais (named for Nantes, the largest city in the area) is the closest to the Atlantic and famous for Muscadet, an oyster-loving white wine made from the Melon de Bourgogne grape. Look for ‘Sur Lie’ on a good bottle of Muscadet—it means that the wine was left with the dead yeast cells, or lees, after fermentation. This adds a creamy, textural richness to the fresh, salty tang of the wine. Traveling east from the Pays Nantais, we come to the Anjou-Saumur and the Touraine. The white grape Chenin Blanc and the red Cabernet Franc are the most common here. We love the dry Chenin Blancs from Savennières, as well as both the dry and sweeter examples of the grape made in Vouvray. If you’re looking for Cabernet Franc, seek out red wines from Chinon and Bourgueil. While also found in the Bordeaux blend, on its own, Cabernet Franc expresses itself with black cherry, herby green vegetables, and plenty of potting soil. You’ll also find peppery, tangy, and bright Pineau d’Aunis in Anjou and Touraine. The Central Vineyards are known mainly for their Sauvignon Blanc. The appellation of Sancerre is the most well-known and often the most expensive. Its neighbors can provide a great entry point with the same tart, sometimes grassy expression. Look for wines from the adjacent appellations of Menetou-Salon and Pouilly-Fumè, or the nearby Reuilly and Quincy.



ONLY sparkling wine from this region can be called Champagne. The methode champenoise, also known as the traditional method is very labor-intensive process. First you start with somewhat underripe grapes that are first fermented to make a normal still wine with pretty low alcohol. This wine is bottled and then undergoes a second fermentation in the very same bottle.  A little yeast and sugar are added to each bottle of wine to get a second fermentation started. The bottle is usually closed with a crown cap (like a beer cap). The yeast converts the added sugar into alcohol, and since the bottle is capped, the carbon dioxide that is naturally produced is captured and remains in the wine as bubbles. After this secondary fermentation, Champagne bottles have to go through a laborious process called riddling. Over the course of several weeks, the bottles are slowly, gradually turned and lowered until they are turned upside down. The goal is to get all of the dead yeast into the neck of the bottle so that it can be removed. Seeing a pattern with this leftover yeast? Lees add a lot to the resulting wine and Champagnes have to age with the yeast for at least a year before taking the next step. When they’re ready to go, the necks of the bottles are frozen and, in a moment of organized chaos called disgorgement, the crown cap on the bottle is popped off and the pressure that has built up in the wine pushes out the frozen yeast deposit. The bottle is topped off with some wine and sometimes sugar (the dosage) before being corked and sealed with a wire cage. Since the grapes often struggle to ripen fully every year in the cool, northern environment, wines from Champagne are often non-vintage (NV), which means the bottle holds a blend of wines from different years. Champagne can also be from a single vintage, which is generally a very good year.

You will see ‘Premier Cru’ and ‘Grand Cru’ on bottles of Champagne—this label applies to the entire village from which the grape comes, rather than specific vineyards.



Alsace is located right on the German border of France. Over the last few hundred years, France and Germany have alternated possession of the area and a unique blend of each country’s wine heritage remains. Unlike in most French regions, wines from Alsace most frequently do have the grape of the label. The most exalted grapes in the region, called noble grapes, are Riesling, Pinot Gris, Gewurztraminer, and Muscat. In Alsace, these wines are unusually intense and mineral, not the fresh-and-fruity wines you might expect from these grapes. If you see ‘Gentil’ on a label of an Alsatian wine, it means the bottle holds a blend of the noble grapes (as well as up to 50% wine from other grapes). These blends can be a particularly good value. Alsatian examples of Pinot Blanc and Sylvaner are also delicious and are generally much cheaper than wines made from the noble grapes. While most grapes grown in Alsace are white, Pinot Noir does make an appearance on its own as a red wine and in bubbly Cremant d’Alsace.



Both Châteauneuf-du-Pape and Hermitage are heralded appellations in the Rhône. The Rhône River starts up in the Alps and flows down through Valence and Avignon, ending in the Mediterranean Sea in the area near Marseille. The area is generally split into two main parts: the Northern Rhône and the Southern Rhône. When you think Northern Rhône, think Syrah. The grape finds its most peppery, meaty expression on the steep hillsides that line the river. A good way to get into these wines is to try St. Joseph or Crozes-Hermitage, but even these can be a bit pricey. Some talented producers make wines under the humble Vin de Pays Collines Rhodaniennes, and these can be delicious and extremely affordable. You’ll also see white wines made from Viognier grapes in this area. The sunny Southern Rhone is all about the blend, with Grenache being the predominant grape variety. The blend is usually Grenache, Syrah, and Mourvèdre. Other grapesgrown here include Cinsault and Counoise.   Thirteen different grapes are allowed in the blend for Châteauneuf-du-Pape. The white wines are often blends of Grenache Blanc, Marsanne, Roussanne, and Viognier, though a few other grapes are also allowed. Côtes-du-Rhône wines can include the 18 villages that are allowed to add their name to the label. (You’ll often see Visan, Sablet, and Cairanne.) Gigondas, Vacqueyras, Beaumes-de-Venise, and Vinsobres often offer a bit more quality; they used to be under the Cotes-du-Rhone name, but have been elevated and now stand on their own as appellations.

Languedoc & Roussillon

Languedoc and Roussillon

Languedoc and Roussillon are two large regions that lie on the coast of the Mediterranean. Red and rosé wines from these areas are generally a blend of Carignan, Cinsault, Grenache, Syrah, Mourvèdre, with other indigenous and international varieties making an appearance. White wines are less common, but when you see them they are also usually blends that include Grenache Blanc, Marsanne, Roussanne, Muscat, and sometimes other grapes. The sunshine gives plenty of fruit flavor and body to the red wines from the AOCs of Côtes du Roussillon, St. Chinian, Minervois, and Languedoc (Languedoc is the general name for the region and a specific AOC) Rousillon is also known for its fortified sweet wine, made in spots like Rivesaltes, Maury, and Banyuls from a Grenache blend. ‘Vin De Pays d’Oc’ on a wine label from this region—it’s a country wine classification that is one step up from table wine but without as many restrictions as Appellation Contrôlée wines. These can sometime offer great value.



When we think of Provence, we first think of rosé. They make a lot of it here, usually a blend of Grenache, Syrah, Cinsault, and Mourvèdre that pairs perfectly in the summer months. But there’s more to Provence than just these lovely, dry pink wines: if you’re looking for reds, look to Bandol. This region sits along the coast and produces mostly red wines from a blend dominated by Mourvèdre. Producers in Bandol also tend to make exceptional rosé wines from younger vines that aren’t quite ready to be used in red wine.

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