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click http://allmyfrenchblogs.blogspot.com
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Updated on January 5th, 2017
Audience from Australia, Belgium, Colombia, France, Germany, Italy, Pakistan, Russia, Vietnam,
Serbia, Sweden, UK, USA, etc.
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YOU MUST BE AT LEAST 18 YEARS OLD (21 IN SOME COUNTRIES) TO READ THIS BLOG
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Actus - News - Actus - News - Actus - News
> Food & Wine Celebrations, Festivals, etc.:
www.foodreference.com/html/france-food-shows.html
> Vintage 2016: less quantity but high quality. Alsace, Bordeaux and Beaujolais had fair results regarding the quantity, while Burgundy, Champagne and Loire had 20% less grapes. But this French vintage (Millésime) is generally very good, even excellent in Bordeaux.
Considering the volume, prices could be a bit higher than normal.
> 2 Burgundy ranked as the most expensive wines in the world (Wine Searcher) and 35 Burgundy among the top 50.
A 75 cl bottle Henri Jayer Richebourg Grand Cru: 14 250 €!
> Italians have invented a smart apparatus for serving top wines by the glass:
The "pistol" inserts a fine pine through the cork and pumps the wine while injecting
a comestible gas filling the space: no over oxygenation, no deterioration on short term.
But some specialists are not convinced: good wines don't like pipes!
> How many bottles of Champagne sold in 2015? Over 310 millions or 4.50 billions €!
But each second, 20 bottles of Bordeaux are sold around the world.
> Her Majesty Queen Elisabeth II loves the "Dubonnet" French Apéritif!
Now you know what to serve if her Majesty comes to visit you!w
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Now you know what to serve if her Majesty comes to visit you!w
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Organizing a Wine Workshop with Tasting in NYC?
You want to organize a Wine Workshop with Tasting in NYC? I make it easy & affordable.
Lecture in either French or English with Informative booklet for Private or Corporate groups.
Contact Thierry at tbinyc@aol.com Free information document and estimate.
You want to organize a Wine Workshop with Tasting in NYC? I make it easy & affordable.
Lecture in either French or English with Informative booklet for Private or Corporate groups.
Contact Thierry at tbinyc@aol.com Free information document and estimate.
Table of Contents - Table des Matières
P1, P2, etc., in the text, match with the pictures on the right > >
P1, P2, etc., in the text, match with the pictures on the right > >
A - Grapes, "Cru", Making wine, Year / Vintage, Bottles, Glasses, etc.
B - Understanding the Labels
C - French Classifications: AOP, IGP, 1er Cru, Grand Cru, etc.
D - France Wine Regions
E - Buying Wine - Storage - Cellars - Selected Wine Stores
F - Transferring wines, Serving & Temperature, Uncorking, etc.
G - How to taste / drink a wine + Aromas & Flavors
H - My Selection of Wines with their Producers
I - French Dishes & some others + Pairing Dishes & Wines
B - Understanding the Labels
C - French Classifications: AOP, IGP, 1er Cru, Grand Cru, etc.
D - France Wine Regions
E - Buying Wine - Storage - Cellars - Selected Wine Stores
F - Transferring wines, Serving & Temperature, Uncorking, etc.
G - How to taste / drink a wine + Aromas & Flavors
H - My Selection of Wines with their Producers
I - French Dishes & some others + Pairing Dishes & Wines
J - French Liquors, Brandies & White Alcohols (Eau de Vie)
K - Typical French Apéritifs
K - Typical French Apéritifs
L - Short Lexicon about Grape Varieties, Wine and Cuisine
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Despite this blog is about French wines,
most information apply to wines from around the world.
Despite this blog is about French wines,
most information apply to wines from around the world.
A - About Wine - Sur le vin
- Worldwide Wines Data from FAO 2016 (Food & Agriculture Organization, branch of the UN)
- Worldwide Wines Data from FAO 2016 (Food & Agriculture Organization, branch of the UN)
There are around 60 countries producing wine in the world. The top 10 exporting countries are Argentina, Australia, Chile, France, Germany, Italy, Portugal, Spain, South Africa and the USA. France is world #3 wine producer with 46.000.000 hectoliters in 2015 but world #1 exporting country in value, more than 10.5 billion Euros. Italy is the world #1 exporting country in volume, Spain is 2nd. These 3 European countries together produce and export as many bottles as all other combined. Regarding the overall ranking in wine quality, France is #1, before Italy, Spain and the USA. For the diversity, France, Italy and the USA have the key positions. The top foreign markets for French wines are: China, the USA, UK, Germany, Europe, Japan, and Russia. www.youtube.com/watch?v=u8FawnYNGOU
Just for the fun: the world drinks 310 million bottles of Champagne each year; that is less bottles than Coca combined but the total amount in Dollars / Euros is equal. Curiously, wine consumption in France went down 35% in the last 30 years while the country is now the world #1 producer & exporter of drinkable water and proportionally the world biggest consumer per inhabitant!
Just for the fun: the world drinks 310 million bottles of Champagne each year; that is less bottles than Coca combined but the total amount in Dollars / Euros is equal. Curiously, wine consumption in France went down 35% in the last 30 years while the country is now the world #1 producer & exporter of drinkable water and proportionally the world biggest consumer per inhabitant!
- Soil + Climate (Terroir)
The French word "Terroir" has 2 meanings: for wine it is the combination of soil and climate while for food and recipes it is the regional origin [See Lexicon at the end].
Winemakers need a friendly terroir to make wine: the soil composition is determinant for the grape quality. Acidic or poor soils are not good for making honest wines: up to 15 natural elements and minerals are necessary to obtain the best results in growing. I know Burgundy experienced winemakers who actually taste the soil in their mouth to find out if a land fits for making a good wine. The climate is also important: the plants principally need sun and also some rain. High humidity is enemy to grapes and deeper is the water into the ground better the plant grows. Besides, grapes don't like bad surprises such as late snow storms, frequent changes of temperature, or periods of heavy rain. I saw Champagne winemakers lighting huge heaters in their vineyards at 2 am end of April because of a cold front. www.youtube.com/watch?v=uF9Kz5Ha6IU www.youtube.com/watch?v=q5UL93lTX6s
In July 2013 and also in 2014, hail storms devastated several Burgundy vineyards; this was never seen during summer. Climate changes!!
Winemakers need a friendly terroir to make wine: the soil composition is determinant for the grape quality. Acidic or poor soils are not good for making honest wines: up to 15 natural elements and minerals are necessary to obtain the best results in growing. I know Burgundy experienced winemakers who actually taste the soil in their mouth to find out if a land fits for making a good wine. The climate is also important: the plants principally need sun and also some rain. High humidity is enemy to grapes and deeper is the water into the ground better the plant grows. Besides, grapes don't like bad surprises such as late snow storms, frequent changes of temperature, or periods of heavy rain. I saw Champagne winemakers lighting huge heaters in their vineyards at 2 am end of April because of a cold front. www.youtube.com/watch?v=uF9Kz5Ha6IU www.youtube.com/watch?v=q5UL93lTX6s
In July 2013 and also in 2014, hail storms devastated several Burgundy vineyards; this was never seen during summer. Climate changes!!
- Grape Varieties (Cépages)
There are around 5000 varieties worldwide for winemaking. The number goes down to 400 for the most commonly varieties used worldwide, 50 by French winemakers [List in Lexicon, chapter L at the end]. The Chardonnay for white and Pinot Noir for red, both originated in France, are among the most successful varieties worldwide. Worldwide Grape Varieties www.wine-searcher.com/grape-varieties.lml Click letters on the left.
There are around 5000 varieties worldwide for winemaking. The number goes down to 400 for the most commonly varieties used worldwide, 50 by French winemakers [List in Lexicon, chapter L at the end]. The Chardonnay for white and Pinot Noir for red, both originated in France, are among the most successful varieties worldwide. Worldwide Grape Varieties www.wine-searcher.com/grape-varieties.lml Click letters on the left.
The grapes (Raisins) P1 determine the taste, the type and the basic structure of wines but not their color: the skin has a color but the pulp is always transparent. That is why White and Rosé wines can be made from dark grapes: Blanc de Noir Champagnes are made from the dark Pinot Noir variety, Rosé wines can be made from dark grape varieties [see below "Making Wines" paragraph 4].
Each variety allows to make specific wines with specific taste: for instance, Bordeaux red wines based on Merlot have a different taste than red Bordeaux mainly from Cabernet. Winemakers often blend several grape varieties or several wines [See "Making wine" paragraph 6] to obtain a specific taste. By the way, the "classifications" rules [See chapter C] do not forbid blending despite some people belief.
Each variety allows to make specific wines with specific taste: for instance, Bordeaux red wines based on Merlot have a different taste than red Bordeaux mainly from Cabernet. Winemakers often blend several grape varieties or several wines [See "Making wine" paragraph 6] to obtain a specific taste. By the way, the "classifications" rules [See chapter C] do not forbid blending despite some people belief.
- Viniculturists & Oenologists (Viniculteurs & Oenologues)
They are both professionals who studied wine in schools. Viniculturists (viniculteurs with a "n") are consulted by winemakers for the choice of grape varieties, growth issues, blending, sugar level, etc. Oenologists are generally wine analysts or critics but they also can be chief of cellar in a store or sommelier or viniculturists. Both can be either independent or employed by producers, large wine stores, magazines, top restaurants, etc.
- Winemakers, Producers, Wholesalers, etc. (Vignerons or Viticulteurs, Producteurs, Négociants, etc.)
Winemakers or producers (Vignerons or Viticulteurs with a "t" or Producteurs) are key actors indeed and their work is permanent and hard: they decide of which wine will be made from such or such grape varieties, create vineyards or take care of the plants nonstop including during the "green harvest", they react to any particular situation, they adapt their making process to the desired type of wine, organize the bottling, survey the aging, etc. And some of them have their own recipes to make specific wines! They are 3 kinds of winemakers / producers in France: small independents, owners of several vineyards, and houses alike companies.
The "Propriétaire-Récoltant" is a French winemaker who owns a vineyard. "Négociants" are rarely winemakers: they buy various wines in quantity and distribute them on the market at fair prices, alike a wholesaler. Some "Négociants" make their own wine or blend wines they have bought in barrels then sell the result to wine stores, restaurants, etc. This is great for small local winemakers but not always for the quality and it is more difficult for the average consumer to know which wine is good or bad.
They are both professionals who studied wine in schools. Viniculturists (viniculteurs with a "n") are consulted by winemakers for the choice of grape varieties, growth issues, blending, sugar level, etc. Oenologists are generally wine analysts or critics but they also can be chief of cellar in a store or sommelier or viniculturists. Both can be either independent or employed by producers, large wine stores, magazines, top restaurants, etc.
- Winemakers, Producers, Wholesalers, etc. (Vignerons or Viticulteurs, Producteurs, Négociants, etc.)
Winemakers or producers (Vignerons or Viticulteurs with a "t" or Producteurs) are key actors indeed and their work is permanent and hard: they decide of which wine will be made from such or such grape varieties, create vineyards or take care of the plants nonstop including during the "green harvest", they react to any particular situation, they adapt their making process to the desired type of wine, organize the bottling, survey the aging, etc. And some of them have their own recipes to make specific wines! They are 3 kinds of winemakers / producers in France: small independents, owners of several vineyards, and houses alike companies.
The "Propriétaire-Récoltant" is a French winemaker who owns a vineyard. "Négociants" are rarely winemakers: they buy various wines in quantity and distribute them on the market at fair prices, alike a wholesaler. Some "Négociants" make their own wine or blend wines they have bought in barrels then sell the result to wine stores, restaurants, etc. This is great for small local winemakers but not always for the quality and it is more difficult for the average consumer to know which wine is good or bad.
- Year of production: Vintage or Millésime
The year of production of a wine is very important. The link below sends you to a recent chart ranking years worldwide. Legend: Grades 10 to 8 = Best - Grade 7 = Very good - etc. For Letters: A = Needs to age - B = Ok but can age more - C = Ready - D = To drink immediately www.vintages.com/fr/circular_fr/vintage-chart_fr.shtml
Note: Some winemakers are lucky enough to get a fine wine from a bad year.
- La Cuvée
The "Cuvée" is basically what a winemaker gets each year from a specific vineyard. The word Cuvée is often used to designate special or exclusive productions: some wines from Burgundy, Bordeaux, Champagne, and few other regions wear the mention "Grande Cuvée" or "Cuvée Spéciale". It is not always a guarantee of quality since there are no official rules regarding these particular mentions.
- Le Cru
The word "Cru" or Growth comes from the verb "Croîte", to grow up. Basically, it defines a type of wine produced at a specific time from a specific vineyard.
The word "Cru" is also used in official classifications of AOC wines [See Chapter C] for their quality: "Grand Cru" (Top / Selected growth), "Premier Cru" (first growth); in Bordeaux it goes from "Premier Cru" to "Cinquième Cru" (fifth growth).
The word "Cru" is also used in official classifications of AOC wines [See Chapter C] for their quality: "Grand Cru" (Top / Selected growth), "Premier Cru" (first growth); in Bordeaux it goes from "Premier Cru" to "Cinquième Cru" (fifth growth).
- Making Wine (Vinification) in summary
Sulfite (Sulfate) vs Sulfur (Soufre): Sulfite prevents insects and several illnesses of the grape. Sulfur stops the fermentation; some Sulfur reside naturally in the grapes; Sulfur is an antioxidant.
Sulfite (Sulfate) vs Sulfur (Soufre): Sulfite prevents insects and several illnesses of the grape. Sulfur stops the fermentation; some Sulfur reside naturally in the grapes; Sulfur is an antioxidant.
1 -- Harvest (La Vendange) -- The periods for harvesting vary according to the country or region and the hemisphere, and how was the weather during the year. Wine makers can evaluate in advance when the grapes will be ready. In France, harvests generally begin mid September, in October in Champagne region. www.youtube.com/watch?v=6G_5m_fToRM
2 -- De-stemming (Eraflage) + Sulfuring - Assemblage -- It is mandatory to remove the green parts of the bunches or "grappes" that would destroy the flavor and taste. However, some producers such as Dauvissat in Chablis in Burgundy, partially remove the stems - Sulfur Dioxide is added to eliminate all unwanted microorganisms -- In few cases, there is a blending or "Assemblage" of several grape varieties at this stage. www.youtube.com/watch?v=OdznC1SyRR8 -- Vins de Paille or Straw Wines: their sweetness is made by partially drying the grapes on beds of straw before pressing.
3 -- Pressing (Le Pressurage) P2 -- Red wines: light pressing or "Foulage" to obtain a pulpy liquid mass called Must or "Marc"; the grapes or "raisins" are opened but not crushed. A short cold soak or "Macération" follows the pressing -- White wines: normal pressing -- Rosé wines: normal pressing -- Champagne: light pressing.
A "Saignée" or extract of base juice could be made just after pressing in order to concentrate the flavor of a red wine or to create a rosé wine [See paragraphs 4 and 5 and Lexicon at the end].
Since the 80's, wooden manual presses are progressively replaced by pneumatic hermetic ones. This new system enhances the quality and hygiene in making and reduces the hard work. But some experts say it could also be the origin of problems encountered with some top Burgundy white wines because of the lack of natural oxygenation www.youtube.com/watch?v=tmKZZJWMFFQ
A "Saignée" or extract of base juice could be made just after pressing in order to concentrate the flavor of a red wine or to create a rosé wine [See paragraphs 4 and 5 and Lexicon at the end].
Since the 80's, wooden manual presses are progressively replaced by pneumatic hermetic ones. This new system enhances the quality and hygiene in making and reduces the hard work. But some experts say it could also be the origin of problems encountered with some top Burgundy white wines because of the lack of natural oxygenation www.youtube.com/watch?v=tmKZZJWMFFQ
4 -- Fermentation (La Fermentation) -- Red wines: the macerated Must is put to fermentation; several mixing (not blending) are made during the process -- White wines: the juice goes directly to fermentation after cleaning or "Débourbage" -- Rosé wines: the juice is put to fermentation during a short period after cleaning; the dark skin is quickly separated to obtain the pinkish color (Rosé wines are often made of blending: see 6). The Claret or Clairet wine of Bordeaux, very appreciated by English people, is made from the same process but the skin stays longer with the juice -- Champagnes: there is a short 1st fermentation of Pinot Meunier, Pinot Noir and Chardonnay in large barrels; the blending of juices from comes after (There is no blending for Blanc de Blanc or Blanc de Noir Champagnes since only one variety is used). Rosé Champagnes come from the blending of red and wine juices. Then a filtering is generally made (Soutirage), and yeast and sugar are added to the juice. It goes to a 2nd fermentation process in horizontally positioned bottles -- The Crémant sparkling wines are cousins to the Champagne by the overall process but the grapes varieties are often different and the work is a bit less elaborate. Crémant wines are produced in various regions such as in Alsace, Burgundy, Jura, Loire, Southwest, etc. www.youtube.com/watch?v=oOW__FXQwfI
5 -- Red wines only: a "noble" concentred juice or Vin de Goutte is extracted from the bottom of the tank. The Must is pressed again to obtain a lighter liquid or Vin de Presse. This Vin de Presse will be later added to the Vin de Goutte to obtain the final juice.
6 -- Blending (Assemblage). To obtain a desired type of red or white wine, winemakers often blend wines from different varieties. This blending process is only used in 4 French regions: Bordeaux, Burgundy, Champagne, and Languedoc-Roussillon. It is generally made with wines of a same year. It is can be also used for Rosé wines *. "Mono cépage" wines are not blended since there is only one grape variety involved. www.youtube.com/watch?v=2Op92OvuvMs
* Since 2008, a EU rule authorizes the blending of rosé wines for "Vins de Tables" but not for "AOC Provence Rosé" wines. (French) www.youtube.com/watch?v=j8Xo6xaDLrA
7 -- "Pre-aging" then final filtering (Clarification) for red wines only.
6 -- Blending (Assemblage). To obtain a desired type of red or white wine, winemakers often blend wines from different varieties. This blending process is only used in 4 French regions: Bordeaux, Burgundy, Champagne, and Languedoc-Roussillon. It is generally made with wines of a same year. It is can be also used for Rosé wines *. "Mono cépage" wines are not blended since there is only one grape variety involved. www.youtube.com/watch?v=2Op92OvuvMs
* Since 2008, a EU rule authorizes the blending of rosé wines for "Vins de Tables" but not for "AOC Provence Rosé" wines. (French) www.youtube.com/watch?v=j8Xo6xaDLrA
7 -- "Pre-aging" then final filtering (Clarification) for red wines only.
8 -- Aging (Elevage or Vieillissement) -- Red wines are put in wooden barrels for periods that vary according to the desired wine -- White wines go in Oak barrels but not as long as for red wines -- Rosé wines go in wooden barrels but not as long as for red wines -- Champagne: the liquid goes directly in bottles that are gently turned of about half a quarter of inch each day during a couple of weeks to obtain a "sediment cork" at the top of the neck; then this sediment cork is frozen and removed. Producers add their "formula" made of concentrated juice from the Must with sugar and yeast to give a particular style / taste to their wine and to increase the sparkling reaction. The Champagne rests horizontally in bottle for several months or even several years according to the brand / desired quality -- Nouveau wines such a Beaujolais Nouveau are not aged.
- Types of Barrels: Cuves, Foudres, Tonneaux or Fût, Pièces
The standard barrel for wine, the "Tonneau" or "fût", has a 230-liter capacity. In Burgundy (Bourgogne), wine barrels are called "Pièces" and contain 228 liters while the Bordeaux "Pièces" contain 225 liters P3. Giant barrels in aluminum called "Cuve" are often used for fermentation and other barrels called "Foudre" are for aging; both can contain over 1500 liters. There are smaller size barrels used for transport such as the "Baril" or the "Feuillette", rarely used by winemakers nowadays.
Most of the aging barrels are made from Oak tree, but the wood can also come from Chestnut trees or even Acacia. Oak material is the most commonly used for red wines and mandatory for white wines. For Jura Vin Jaune, the barrel must have already / only been used for this wine. Champagnes and most Sparkling wines are not put in barrels for aging, they are kept in bottles. Large underground rooms with stable low temperature where barrels are kept are called "Chais" in France.
Most of the aging barrels are made from Oak tree, but the wood can also come from Chestnut trees or even Acacia. Oak material is the most commonly used for red wines and mandatory for white wines. For Jura Vin Jaune, the barrel must have already / only been used for this wine. Champagnes and most Sparkling wines are not put in barrels for aging, they are kept in bottles. Large underground rooms with stable low temperature where barrels are kept are called "Chais" in France.
There are around 50 serious wine barrel manufactures in France. 8 of them are considered as the best and their products are used worldwide for top wines. Look at a manual assembly (A rare process): www.youtube.com/watch?v=mftcfPAhRPI
- Types of Bottles (Bouteilles) and Volumes P4
I do not mention the sample size bottles such a Mignonettes nor the "carton box" stuff.
You probably noticed that not only the shape of the bottle can change according to the wine region, but also there are various sizes / volumes. In France, a bottle for wine or liquor is also called "flacon". Making a bottle (French) www.youtube.com/watch?v=eueJhBSvIKg
The list below includes sometimes 2 names: the 1st for Bordeaux / the 2nd for Burgundy and Champagne.
Demi-bouteille: Half a bottle 37.5 cl - Bouteille: Standard 75 cl - Magnum 1.5 liter - Double Magnum / Jéroboam 3 liters - Jéroboam / Réhoboam 4.5 liters - Impériale / Mathusalem 6 liters - Salmanazar 9 liters - Balthazar 12 liters - Nabuchodonosor 15 liters - Melchior / Salomon 18 liters - Souverain only for Bordeaux 26.25 liters. Bigger sizes are rarely sold. Some regions have particular sizes for particular wines, such as the "Clavelin" in Jura for the "Vin Jaune" or yellow wine. For a top wine, it is recommended to buy a Magnum: the conservation is better; but there is a need of 8 or 9 drinkers!
- Types of Glasses (Verres)
The most common wine glass used worldwide is a rounded type of glass with foot. Actually, it doesn't correspond to any specific criteria, at least for France: according to the different types of wines, there are 10 shapes of glasses as shown on P5. Red wines require rounded glasses "Ballon" with large opening to allow a good aeration. Alsace and Beaujolais wines should be served in smaller size rounded glasses to keep them fresh. White wines from Bordeaux and Burgundy go in a narrow lightly rounded glass, while Champagne are served in narrow high glasses "Flutes" that keep the effervescence as long as possible. In restaurants and for celebration, people use "Coupes" for Champagne but they do not keep the bubbles alive very long. There are other shapes for Rosés and for Liquorish / sweet / fruity wines. Material such as crystal does not have any advantage other than to be elegant. Plastic and carton gobelets are not recommended for top wines and Champagne!
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Drink with moderation! Don't drink & drive!
"1 verre ça va, 2 verres bonjour les dégats!"
(French campaign against drinking since 1978: "1 glass ok, 2 glasses hello the damages!")
"1 verre ça va, 2 verres bonjour les dégats!"
(French campaign against drinking since 1978: "1 glass ok, 2 glasses hello the damages!")
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B - Understanding the Label - L'étiquette
The label carries important information that give hints about the wine, its origin, and its basic quality. Unfortunately, label presentations are often changing according to the wine or the region. Besides, some mentions are mandatory, others are not. As for an example, let's take the label of a Bordeaux as shown on picture P6: a - The year of production: this mention is not mandatory but many wines [see next chapter] post their "millésime" or vintage. b - The name of the wine is generally the largest font but the region or vineyard or variety sometimes replaces it: "Bourgogne"; "Côte de Blaye"; "Pinot Noir"; "Sauternes"; etc. c - The region of production is not mandatory: top-quality or famous wines such as Château Margaux, Gevrey-Chambertin, Sancerre, etc, don't always mention it; their label indicates either the vineyard or the property such as "Château ..", Domaine ...", "Clos ...", etc. Some Burgundy wines just post the French administrative districts in small font at the bottom of the label: "Côte d'Or"; "Yonne"; etc. For exportation, the word "France" appears somewhere on the label. d - The classification is mandatory for French wines and is posted under different terms [See next chapter]. The classification "Appellation d'Origine Protégée", former AOC, is a guarantee of seriousness and can include the region or vineyard or even the type of wine: "Appellation Chablis Protégée", "Appellation Haut-Médoc Protégée", "Appellation Gewürztraminer Protégée", etc. e - The percentage in alcohol per liter (not in degrees) is mandatory. However, some French wines do not have to post this indication: there are either Table Wines from blended grapes or just sampling; they are rarely exported. f - The volume of wine contained in the bottle is mandatory, except for some Table Wines. g - The name of the producer or of the bottling company is often in small font on the label. www.youtube.com/watch?v=XcL-SL5kmUg h - The grape varieties used for making wines are not always mentioned on the label; for exportation, wines have their "composition" posted on the back label of the bottle [See chapters A, D and H]. I - A label must mention that the wine contains Sulphites (Sulfates in French) and that pregnant women should not drink alcohol; it is posted on the back label of the bottle.
Champagnes, some other sparkling wines and Crémants must post their level of added sugar through the mention "Brut", "Sec", etc. The translation in grams per liter is: Brut Nature (no added sugar) = 0–3. Extra Brut = 0–6. Brut = 0–12. Extra Dry, Extra Sec = 12–17. Dry or Sec = 17–32. Demi-Sec = 32–50. The word "Champagne" P7 is a legal name / classification. Wines not coming from any of the Champagne "legal areas" cannot / should never use this word on their label. Sparkling wines with mention "Méthode Champegnoise" are made the same way than Champagnes but are not from any "legal area" of Champagne; their quality varies. The names "Reims" or "Epernay" are often posted on labels, more rarely "Bar sur Aube": they are the 3 main cities of Champagne legal areas. The mention "Appellation d'Origine Protégée" is not mandatory for real Champagnes.
Champagnes, some other sparkling wines and Crémants must post their level of added sugar through the mention "Brut", "Sec", etc. The translation in grams per liter is: Brut Nature (no added sugar) = 0–3. Extra Brut = 0–6. Brut = 0–12. Extra Dry, Extra Sec = 12–17. Dry or Sec = 17–32. Demi-Sec = 32–50. The word "Champagne" P7 is a legal name / classification. Wines not coming from any of the Champagne "legal areas" cannot / should never use this word on their label. Sparkling wines with mention "Méthode Champegnoise" are made the same way than Champagnes but are not from any "legal area" of Champagne; their quality varies. The names "Reims" or "Epernay" are often posted on labels, more rarely "Bar sur Aube": they are the 3 main cities of Champagne legal areas. The mention "Appellation d'Origine Protégée" is not mandatory for real Champagnes.
Another non-mandatory mention is sometimes posted on the label of wines: "Propriétaire-Récoltant" is a good sign because the owner is the one who works on the vineyard.
In few cases, special mentions are added by a wine producer or distributor: "Medaille d'Or ...." (Gold Medal....) ; Grand Prix (Top Prize); etc.; they are not a guarantee of quality.
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New York Wine Warehouse
Large Choice of French Vintage Wines at very Competitive Prices
Delivery all over the US
C - Classifications of Wines and Food + "BIO"
France, Germany, Greece, Italy, Portugal and Spain are member states of the EU, therefore they must follow the main European classifications for wine. The French administration attributes several official wine classifications and it is a serious matter: controls are frequent and delinquents are severally prosecuted. Classifications are posted on the front label and are helpful for identifying a wine and its quality level. www.youtube.com/watch?v=pjmdP_JbBBs
France, Germany, Greece, Italy, Portugal and Spain are member states of the EU, therefore they must follow the main European classifications for wine. The French administration attributes several official wine classifications and it is a serious matter: controls are frequent and delinquents are severally prosecuted. Classifications are posted on the front label and are helpful for identifying a wine and its quality level. www.youtube.com/watch?v=pjmdP_JbBBs
3 Basic Legal Wine Classifications in France:
- Vins sans IG or Table Wine: no restriction in blending; few legal requirements in origin.
- Vins IGP or Indication Geographique Protégée only guaranties the region of origin. There are some restrictions in grape origin and legal requirements in making and level of Sulphur.
- Appellation d'Origine Protégée or Appellation (region / name) Protégée was formerly Appellation d'Origine Controlée or AOC but was changed by EU rules. You should always look for the AOP mention on the label. It was originally created in 1935 in France under the name AOC and later adopted by Italy and Spain. 92 % of the French wines have an AOP. The classification assures that the wine comes from the indicated region or from a specified vineyard / house. It also limits adventurous blending, as well as it frames the quantity of Sulphur and added sugar. Champagne wines are all "Appellation d'Origine Protégée" wines but do not need to post the AOP mention on label.
Other Important French Wine Classifications
- "Villages": it regroups several vineyards or villages of a small production area. It is the guarantee of a basic quality but the Appellation Protégée remains an important information in this case. Wines with the mention "Villages" can be either simple wines or good wines: the grape varieties and vineyards or producers are determinant.
Other Important French Wine Classifications
- "Villages": it regroups several vineyards or villages of a small production area. It is the guarantee of a basic quality but the Appellation Protégée remains an important information in this case. Wines with the mention "Villages" can be either simple wines or good wines: the grape varieties and vineyards or producers are determinant.
- "Cru Bourgeois": Cru Bourgeois wines are generally good and not always as expensive as other good wines. This wine classification created in 1932 was originally attributed to Bordeaux wines of Médoc and Haut-Médoc. But several recent modifications to the classification process resulted in the attribution of the Cru Bourgeois label to more areas. As of 2014, there are 243 houses of Margaux, Médoc, Haut-Médoc, Pauillac, Saint-Estèphe and Saint Julien with Cru Bourgeois classification. "Appellation d'Origine Protégée" goes along "Cru Bourgeois" on the label. This classification assures of a basic quality at a fair price.
- "Premier Cru" or 1st Growth: in Bordeaux, Burgundy and Champagne, local authorities and professionals attribute this classification to great quality AOC wines. This classification is on the label along or inserted in "Appellation Protégée". Some of the Bordeaux wines can also have the classification "Deuxième Cru", "Troisième Cru", up to the 5th Cru. Many of these wines are good and some are fabulous.
- "Premier Cru" or 1st Growth: in Bordeaux, Burgundy and Champagne, local authorities and professionals attribute this classification to great quality AOC wines. This classification is on the label along or inserted in "Appellation Protégée". Some of the Bordeaux wines can also have the classification "Deuxième Cru", "Troisième Cru", up to the 5th Cru. Many of these wines are good and some are fabulous.
- "Grand Cru" or Top / Selected Growth: in Alsace, Bordeaux, Burgundy, Champagne, and Languedoc-Roussillon, authorities and professionals only attribute this classification to very top quality AOC wines coming from a specific vineyard or area. The price of these wines, according to the year of production and to the producer, can be high, even very high.
- "Classé" sometimes follows "Premier Cru", "Deuxième Cru", etc., for Bordeaux wines: it comes from a 1855 official ranking of the Médoc Bordeaux wines and of few others; it is not an absolute guarantee of top quality but provides a serious hint. Some Bordeaux created their own ranking: Saint-Emilion as Grand Cru Classé St Emilion or Graves as Cru Classé de Graves; it is actually a "self-ranking" since those wines cannot be listed in the 1855 "Grand Cru" ranking. It is generally a good hint for quality.
- "Classé" sometimes follows "Premier Cru", "Deuxième Cru", etc., for Bordeaux wines: it comes from a 1855 official ranking of the Médoc Bordeaux wines and of few others; it is not an absolute guarantee of top quality but provides a serious hint. Some Bordeaux created their own ranking: Saint-Emilion as Grand Cru Classé St Emilion or Graves as Cru Classé de Graves; it is actually a "self-ranking" since those wines cannot be listed in the 1855 "Grand Cru" ranking. It is generally a good hint for quality.
- "Champagne" is alike a legal name by itself and is under strict control from the French authorities. Champagne wines are the only "Appellation d'Origine Protégée" wines that do not need to post the mention on their label; many houses post it anyway. A city name is often posted on the label: "Reims" or "Epernay", rarely "Bar sur Aube"; it corresponds to the main cities of the official authorized areas where the grape varieties can come from inside the Champagne region. The level of sugar must also be posted.
- "Crémant" wines do not require any special legal mention other than the name "Crémant" along its region of production. Some producers of Crémant get an AOP and mention it. The level of sugar must also be posted.
- Sparkling wines "Effervescents" or "Mousseux": wines using the same making process that of Champagnes but are not from the legally defined areas can only post the mention "Méthode Champennoise". There are other "Sparkling wines" made through a more basic process in Alsace, Bordeaux, Jura, Languedoc, South-west, etc.
Other Classifications for food and wines: "BIO", "Naturel", etc.
Since the 80's, the French official mention "BIO" is a guarantee that the product is organic and does not contain any synthetic inputs. However, for the wine, the Bio classification doesn't eliminate the use of Sulfur. France and other EU members administrations are tougher than the USA regarding the use of additives and synthetic elements in food: for instance, US chickens and veal sold in US supermarkets can not be sold in France or Germany: they are fed with too many additives and/or chemical elements.
The mention "Produit naturel" in France or "Natural Product" in the US does NOT give any real guarantee: a certain number of pesticides and other synthetic products are allowed during the production.
Since the 60's, some specific regional food products have semi official classifications in France: "Produit du Terroir" or "Produit de .... ( Product from + region name)" or "Pur Porc" or "Pur Boeuf" (Certified only Pork - Certified only Beef), etc. w
- "Crémant" wines do not require any special legal mention other than the name "Crémant" along its region of production. Some producers of Crémant get an AOP and mention it. The level of sugar must also be posted.
- Sparkling wines "Effervescents" or "Mousseux": wines using the same making process that of Champagnes but are not from the legally defined areas can only post the mention "Méthode Champennoise". There are other "Sparkling wines" made through a more basic process in Alsace, Bordeaux, Jura, Languedoc, South-west, etc.
Other Classifications for food and wines: "BIO", "Naturel", etc.
Since the 80's, the French official mention "BIO" is a guarantee that the product is organic and does not contain any synthetic inputs. However, for the wine, the Bio classification doesn't eliminate the use of Sulfur. France and other EU members administrations are tougher than the USA regarding the use of additives and synthetic elements in food: for instance, US chickens and veal sold in US supermarkets can not be sold in France or Germany: they are fed with too many additives and/or chemical elements.
The mention "Produit naturel" in France or "Natural Product" in the US does NOT give any real guarantee: a certain number of pesticides and other synthetic products are allowed during the production.
Since the 60's, some specific regional food products have semi official classifications in France: "Produit du Terroir" or "Produit de .... ( Product from + region name)" or "Pur Porc" or "Pur Boeuf" (Certified only Pork - Certified only Beef), etc. w
Find Wines, Producers, etc.
In French
D - Wine Regions - Régions Viticoles by alphabetical order
This chapter is introducing each wine region as well as their areas, grape varieties and types of wine; it can be helpful in choosing a wine. I tried to simplify the "geographic vineyard allocations" as much as possible.
This chapter is introducing each wine region as well as their areas, grape varieties and types of wine; it can be helpful in choosing a wine. I tried to simplify the "geographic vineyard allocations" as much as possible.
Individual maps of each French wine region on the right side >>
Great map of the French wine regions http://www.vin-vigne.com (in the site, scroll down)
Great map of the French wine regions http://www.vin-vigne.com (in the site, scroll down)
Alsace (North east of France along the Rhine River): www.vinsalsace.com
Since the 16th century, the production of red wines has decreased and today most Alsace wines are White or White sparkling, with few Rosés. Alsace wines are specific and go with specific dishes [see chapter I - "French Dishes & Others + Pairing Wines"]. The grape varieties are diversified, mostly with white raisins; some of them were originated from Germany and Austria. The Alsacian dark Pinot Noir is originally a Burgundy variety for red wines. Most Alsace wines have an AOP (see above).
Generally, each Alsace grape variety gives their name to white wines: let's mention the Riesling (originated in Germany), the Gewürztraminer (originated in Austrian Tyrol), the Pinot Gris (former Tokay d'Alsace), the Sylvaner (originated in Austria), the light Pinot Blanc or Clevner, the fruity and almost sweet Muscat. The Chasselas variety is used for Chasselas wines also called Gutedel. Sylvaner, Pinot Blanc and Chasselas are blended to make the Edelzwicker wine but sometimes other varieties are added or used to make this particular wine. The best examples of quality in Alsace white wines are found among Gewürztraminer and Riesling; a Gewürztraminer Vendanges Tardives with a dessert is never disappointing; you would enjoy a Riesling Grand Cru with Frog Legs, Chicken breasts, or Seafood.
There are only few red wines in Alsace and the only authorized variety for their making is the Pinot Noir of Burgundy. They don't have real names unlike other wines: just "Alsace Rouge", "Alsace Pinot Noir", "Alsace Grand Cru", etc. Few of these red wines are sold outside of France.
The Crémant d'Alsace is a fine sparkling lightly sweet wine that competes in quality with the Crémant de Bourgogne [See Burgundy].
The Route des Vins d'Alsace is a nice way to taste their wines www.alsace-route-des-vins.com . The Confrerie Saint Etienne brotherhood is one of the Alsace brotherhoods celebrating their wines www.confrerie-st-etienne.com
Beaujolais (East of France, between Burgundy and Lyon): www.beaujolais.com
Despite a Decree of the Civil Court of Dijon in 1930, I persist (as many others people from Burgundy) in saying that Beaujolais wine region is not part of Burgundy: Beaujolais is not in the administrative Burgundy Region, it has a different soil, its wines are different and rarely from the Pinot Noir grape variety, and Burgundy winemakers would never say they are from the same region!
The Beaujolais wine region actually begins 10 miles south of Macon, a city located at the southern limit of Burgundy, and expands for 35 miles along the east side of the Saone River, ending near the city of Lyon. An isolated vineyard is located mid way between the Burgundy and Beaujolais regions: the nice white Pouilly-Fuissé! Is it a Burgundy, a Loire or a Beaujolais? Nobody really dared to certify. By the way, the name Beaujolais comes from the ancient capital city of Beaujeu.
The Gamay grape variety is used for Red wines and the Chardonnay for White wines. Few other grape varieties are sometimes added in small proportions for blending: Aligoté, Melon, Pinot Gris and Pinot Noir.
Each of the 10 areas of Beaujolais regroups several vineyards and has its name used for the wine: Brouilly, Chénas, Fleury, Julienas, Morgon, Moulin à Vent, Régnié, Saint Amour, etc. Those areas are themselves grouped under 3 regional appellations: Cru Beaujolais, Beaujolais Villages and Beaujolais. Knowing which areas is in which appellation does not change the quality of such or such wine; it is more in tasting that you will find "your" wine.
The Beaujolais wine region actually begins 10 miles south of Macon, a city located at the southern limit of Burgundy, and expands for 35 miles along the east side of the Saone River, ending near the city of Lyon. An isolated vineyard is located mid way between the Burgundy and Beaujolais regions: the nice white Pouilly-Fuissé! Is it a Burgundy, a Loire or a Beaujolais? Nobody really dared to certify. By the way, the name Beaujolais comes from the ancient capital city of Beaujeu.
The Gamay grape variety is used for Red wines and the Chardonnay for White wines. Few other grape varieties are sometimes added in small proportions for blending: Aligoté, Melon, Pinot Gris and Pinot Noir.
Each of the 10 areas of Beaujolais regroups several vineyards and has its name used for the wine: Brouilly, Chénas, Fleury, Julienas, Morgon, Moulin à Vent, Régnié, Saint Amour, etc. Those areas are themselves grouped under 3 regional appellations: Cru Beaujolais, Beaujolais Villages and Beaujolais. Knowing which areas is in which appellation does not change the quality of such or such wine; it is more in tasting that you will find "your" wine.
The Beaujolais region is known worldwide for its Primeur wine "Beaujolais Nouveau" but it is really not their best wine: out all Beaujolais, I would rather drink a red Chiroubles, red Brouilly, red Morgon, red Moulin à Vent or red Saint Amour. Among them, red Morgon and Moulin à Vent deserve to be on a table with a fine red meat: they have a good quality / price balance. Beaujolais also produces white and rosé that are enjoyable but they can't compete yet with a Burgundy white or Provence rosé. Most Beaujolais wines have an AOP.
There are several brotherhoods for Beaujolais wines such as www.compagnons-du-beaujolais.com . For a tour in the Beaujolais vineyards, check this site www.guideduvignoble.fr
Bordeaux (South west of France in Aquitaine region): www.bordeaux.com
Despite what is often said, the Bordeaux region near the Atlantic Ocean is not number 1 for the production of French wines [See Languedoc-Roussillon]. Anyway, each second, 20 bottles of Bordeaux are sold around the world. Some say Bordeaux produces the best wines in the world but many specialists and I do not agree with this assertion: see the next paragraph about Burgundy. From red to clairet and rosé and from white to sweet white and Crémant, Bordeaux wines are very diversified even inside each category but red wines make the most of the production and exportation. Most Bordeaux wines have an AOP.
The Bordeaux wine region is divided in 35 areas, large or small, spreading along the Gironde, Dordogne, and Garonne Rivers. Listing them all would take an entire page! Each area produces specific types of wines often blending various grapes varieties such as Cabernet, Cabernet Franc, Merlot, Sauvignon Blanc, Semillon, etc. Most of the fine white wines are found in the southern part of the region. Despite there are few castles in the region, many red wines have the word "Château" in their names.
As for the types of wines / vineyards by areas, let's mention: Blaye and Côte de Bourg in the north east; Médoc, Margaux, Saint Estèphe, Haut Médoc, and Pauillac in the north west; Fronsac, Pomerol, Saint Emilion in the east near a small "section" called Bordeaux Supérieure; Cadillac, Entre-deux-mers, and Loupiac in the south east; Barsac, Graves, and Sauternes in the south west.
For an everyday consumption, you can find satisfying and non expensive red wines from Côte de Bourg, Graves, Médoc, Pomerol, Saint Estèphe, and Saint Emilion. Also, the "Crus Bourgeois" classification have good red wines with a fair quality / price balance. Honest white wines are found among Graves, Pauillac, Pessac, and Saint Julien.
An "Elite" group of top Bordeaux wines are known and honored by experts and amateurs worldwide. They are a majority of red such as Château Lafite, Château Margot, Château Petrus, Château Haut-Brion, Château Cheval Blanc, Château Pavie, etc. But many wine connoisseurs also know the white Château Laville Haut Brion and the marvelous sweet white Sauternes Château d'Yquem. Their prices can go high .. very high: a bottle of 1811 Chateau d'Yquem was recently sold $120,000! Who would dare opening it?
The brotherhood "Grand Conseil des Vins de Bordeaux" which headquarters are in the city of Bordeaux has chapters worldwide. These honorable people regularly gather to celebrate the "Grands vins de Bordeaux" www.grandconseilvinsbordeaux.com . For a tour in Bordeaux vineyards, check this site www.guideduvignoble.fr
Bourgogne (Burgundy - East center of France): www.bourgogne-wines.com
The production of Burgundy wines is smaller that the one of Bordeaux but what a production! A dozen of Burgundy wines, red and white, are considered by many world specialists as the best wines on the planet. Burgundy wines often carries the name of their vineyard or property such as "Clos" or "Domaine", rarely "Château" despite the Burgundy region shelters lot of castles. Some Burgundy owner-producers divide their property in "Climats" (part of a vineyard) which makes identifying their best wine a challenge. The name "Bourgogne" is not always indicated on the label however 3 of the administrative districts could be mentioned in small at the bottom: Côte d'Or, Yonne, Saone et Loire. The Pinot Noir is THE variety for Burgundy red wines; actually, the Dukes of Burgundy imposed this fine variety for red wines around 1450. Because the city of Macon and its county were not part of the Dukedom at that time, the Gamay, most common French variety of the 14th and 15th centuries, was kept for producing their local red wines.
The region has 5 main areas of production with their own specificity: Chablis in the north mostly produces white wines from Chardonnay, with the nearby small section of Irancy producing red wines; in the southern part of Burgundy, the Côte de Nuits area around Nuits Saint Georges near Dijon produces fine red wines from Pinot Noir and white wines from Chardonnay; the Côte de Beaune south to the Côte de Nuits around Beaune produces great red wines from Pinot Noir and superb white wines from Chardonnay; further south, the Côte Chalonnaise has interesting red wines from Pinot Noir and some Gamay, and white wines from Chardonnay and some Aligoté; the Maconnais near Macon at the southern frontier of Burgundy produces good red wines from Pinot Noir and Gamay, as well as white wines from Chardonnay and some Aligoté. Most Burgundy wines have an AOP.
Few miles south to Macon, the Pouilly-Fuissé area and its honest white wines are reason to debate about whether it is part of Burgundy or Beaujolais or ... . I would say none of them but it has to be somewhere!
Few miles south to Macon, the Pouilly-Fuissé area and its honest white wines are reason to debate about whether it is part of Burgundy or Beaujolais or ... . I would say none of them but it has to be somewhere!
They are "honest" Burgundy wines made for everyday consumption such as the white Chablis Les Grenouilles, the red Nuits Saint Georges, red Côte de Beaune, white Meursault, red Chorey les Beaune, red Pommard, red or white Macon, and the white Pouilly-Fuissé. On the other hand, Burgundy produces very famous top wines labelled "Premier Cru" or "Grand Cru" highly appreciated by aficionados and collectors worldwide: white Chablis Les Preuses; red Chambertin Clos de Bèze; Griottes-Chambertin; red Morey-Saint Denis Clos de Tart; Morey St-Denis Clos de la Roche; red Chambolle-Musigny; red Vosne-Romanée La Tache; red La Romanée; white Corton-Charlemagne; white Batard-Montrachet & Bienvenues-Batard-Montrachet; white Criots-Batard-Montrachet; etc. Those wines can be sold up to $200 a bottle, much higher when the year and producer are exceptional. In a 2012 ranking of the 10 most expensive wines in the world, there were 8 Burgundy, 1 Bordeaux and 1 Moselle (Germany). In February 2012, a Burgundy 1970 Richebourg was sold $60,000 and a 1985 Premier Cru Cros Parentou reached $19,000. By the way, "Premier Cru" is not the top ranking for Burgundy wines, it's "Grand Cru".
Burgundy also produces a fine Crémant sparkling wine that is considered has one of the best in France; it's a good alternative to a Champagne for limited budgets.
The "Route des Grands Crus" is fun and a good way to taste some of the finest Grands Crus wines of Burgundy: www.route-des-grands-crus-de-bourgogne.com . Each year in October, the Hospices de Beaune organizes an auction for good and top wines that is known by connoisseurs worldwide. And the location itself is sumptuous! http://hospices-beaune.com .
The Burgundy brotherhood "Confrerie des Chevaliers du Tastevin" was founded in 1935 and originated from a 400-year old association. They are the people who attribute ranks to the great vineyards and wines of Burgundy. Their headquarters (Commanderie) are located in the Clos de Vougeot castle near Beaune. The Chevaliers du Tastevin or Knights of Winetasting regroups 12 000 worldwide professionals, connoisseurs and aficionados who love Burgundy wines. There are around 90 Chapters (Sous-Commanderies) worldwide, 41 in the USA. www.tastevin-bourgogne.com .
Champagne (North east of France): www.champagne.fr
310 million bottles of Champagne are sold each year! Despite what some think, the monk Pierre Dom Perignon did not invent the golden liquid; he found out how to refine the quality and the effervescence, and to manage the production in series, all that starting from an existing sparkling wine. The Maison Gosset is the most ancient Champagne house, founded in 1584; but at that time it was not really a "Champagne" producer. There are 20 000 Champagne producers ... yes, 20 000! But only 200 of them make 70% of the production and around 40 maisons or houses are known worldwide: Bollinger, Canard-Duchêne, Charles Heidsieck, Henriot, Lanson, Louis Roederer, Mercier, Moët et Chandon, Mumm, Krug, Perrier-Jouët, Pommery, Taittinger, Veuve Clicquot, etc. So, how to choose a Champagne? Check the chapter E below.
The 3 grape varieties used to make a Champagne wine are the Pinot Noir, the Pinot Meunier and the Chardonnay. Some Champagne wines such as the Blanc de Blanc or Blanc de Noir only need 1 of these varieties.
The vineyard areas that are legally authorized for the making of Champagne are actually very small inside the Champagne region. Only 3 cities, Reims, Epernay and Bar-sur-Aube, are surrounded by "legal" vineyards. The mention "Appellation Protégée" is not always posted on the labels but the name "Champagne" with the city names "Reims" or "Epernay" is alike an AOP itself. The level of sugar must be posted under the word Champagne; it is just the words "Brut" or "Sec" or "Demi-sec", etc. Here is the translation in Grams / Liter: Brut Nature, no added sugar: 0–3. Extra Brut: 0–6. Brut: 0–12. Extra Dry, Extra Sec: 12–17. Dry or Sec: 17–32. Demi-Sec: 32–50. Brut wines are the most appreciated worldwide.
Be cautious: there are fakes with "Champagne" on the label: in 1990, in Honululu, I found a sparkling wine with the name of "Champagne Paul", proudly posting "Made in Hawai"! This is against the international laws; I reported the case to the French authorities once I was back home.
Here is one of the important Champagne Brotherhoods: www.ordredescoteaux.com
For a tour of Champagne vineyards, check this site www.guideduvignoble.fr Some of the "Grandes Maisons" in Reims and Epernay organize tours of their cellar.
Corse (Corsican island): www.vinsdecorse.com
Speaking of Corsican identity, the names of the 30 Corsican grape varieties are as beautiful and mysterious as the French island itself but never say to Corsican people "they sound Italian": Aleatico, Barbarossa, Codicerta, Murescola, Niellucciu, Prumeste, Vermentinu, Sciaccarellu, etc. Despite the numerous Corsican varieties [See Lexicon at the end], the overall Corsican production is quite limited explaining why you rarely see a Corsican wine on a Paris table and almost never outside of France.
Speaking of Corsican identity, the names of the 30 Corsican grape varieties are as beautiful and mysterious as the French island itself but never say to Corsican people "they sound Italian": Aleatico, Barbarossa, Codicerta, Murescola, Niellucciu, Prumeste, Vermentinu, Sciaccarellu, etc. Despite the numerous Corsican varieties [See Lexicon at the end], the overall Corsican production is quite limited explaining why you rarely see a Corsican wine on a Paris table and almost never outside of France.
I tasted some of them and was happily surprised: there are nice "little" wines that non-corsican people (Pinsut in Corsican) should taste. Corsican wines could not challenge Bordeaux or Burgundy, but some of their red, white and rosé deserve to be discovered: red AOP from Ajaccio, Muscat AOP from Cap Corse, white AOP from Porto Vecchio and from Sartène, AOP rosé from Ajaccio and Porto Vecchio. If you pass by the island, you should try one of them .. and you will be welcomed by the Corsican people anyway!
Côtes-du-Rhône (Vienne to Marseille along the Rhône River) www.rhone-wines.com
Although the region makes wines since centuries, it is in the last 30 years that Côte du Rhône has developed its wine distribution and reputation around the world. The region expands all along the Rhône River from Vienne near Lyon to Marseille on the coast of the Mediterranean Sea. The southern part is spreading to the west to Nimes and to the east to Carpentras and Cavaillon at the limit of the Provence wine region. The Côte du Rhône production is far from the Bordeaux region in quantity and its top wines are not as numerous as in Burgundy. However, it includes several superb crus and it would be a big mistake not to taste them at least once.
As for Bordeaux or Bourgogne, the name Côte du Rhône is generic: there are dozens of small areas making different wines, red, white, rosé and sweet / liquorish. To simplify, I would regroup them under 10 sectors with specific types of wines, from north to south: Côte Rôtie, Saint Joseph, Hermitage, Diol, Côte du Vivarey, Côteaux du Tricastin, Châteauneuf du Pape, Côte du Ventoux, Costière de Nimes, Côte du Luberon, and the 2 small specific Gigondas and Beaume de Venise. Most Côte du Rhône wines have an AOP.
There are many grape varieties in Côte du Rhône and it would be too long listing all of them: let's just mention Cinsault, Clairette, Grenache red and white, Marsanne, Roussanne, Syrah, Viognier, and Muscat. Their wines are red, white, rosé, and sweet white, with an overall satisfying quality but the reds are attracting most of the consumers. World professionals are often looking at wines from Côte Rôtie, Hermitage, and Châteauneuf du Pape. Let's look at these 3 interesting areas:
Côte Rôtie (roasted sloop), located in the north, is divided into the Côte Brune and the Côte Blonde where red wines are mostly made from the Syrah grape variety blended with some Viognier. Several of its wines can actually challenge top Bordeaux and Burgundy. Hermitage area (or Ermitage), located below Côte Rôtie, has a production of good red wines from the Syrah and some Marsanne as well as of fine white wines from the Marsanne and Roussane varieties; the reds are the most interesting and some of them can come close to the top in the wine world. Châteauneuf area received the complementary name "du Pape" during the 14th century by request from the French pope Jean XXII living in Avignon. After the Phylloxéra disaster in 1866, this area had its plants progressively growing back, including not less than 13 grape varieties. The Grenache and Syrah are the main contributors for Châteauneuf red wines, along with some Mourvèdre and Cinsault varieties. These are good wines for everyday consumption and even include several top wines.
Côte Rôtie (roasted sloop), located in the north, is divided into the Côte Brune and the Côte Blonde where red wines are mostly made from the Syrah grape variety blended with some Viognier. Several of its wines can actually challenge top Bordeaux and Burgundy. Hermitage area (or Ermitage), located below Côte Rôtie, has a production of good red wines from the Syrah and some Marsanne as well as of fine white wines from the Marsanne and Roussane varieties; the reds are the most interesting and some of them can come close to the top in the wine world. Châteauneuf area received the complementary name "du Pape" during the 14th century by request from the French pope Jean XXII living in Avignon. After the Phylloxéra disaster in 1866, this area had its plants progressively growing back, including not less than 13 grape varieties. The Grenache and Syrah are the main contributors for Châteauneuf red wines, along with some Mourvèdre and Cinsault varieties. These are good wines for everyday consumption and even include several top wines.
Why not make a tour of the Rhône Valley: www.guideduvignoble.fr > Rhone Valley
Jura (East of France between Burgundy and Switzerland) www.jura-vins.com
The Jura wine region is not well known, even by French people. This ancient mountain region is narrow, expanding north to south along western Switzerland. It can be divided into 4 wine areas: Arbois, Côte du Jura, Château Châlon, Etoile. The region has a small production from various grape varieties such as Chardonnay, Gamay, Poulsard, Pinot Noir, Trousseau, and Savagnin (Traminer in Germany). Jura wines comprise white, yellow and straw wines or Vin de Paille, as well as few red, rosé wines and a Crémant. Most of them have an AOP.
The Vins de Paille or Straw wines have their sweetness made from drying the bunches on beds of straw before pressing them. The Vins Jaunes or Yellow wines are also sweet wines; their making is a bit different from any other wine: they are pressed and fermented as white wines, made from the Savagnin grape; they are aged for 6 years in barrels that must have been already used for Yellow wines. Barrels are not totally filled to let the wine evaporate a bit. After 6 years, the wine goes in special shaped bottles called "Clavelin".
Vins de Paille and Vins Jaunes of Jura deserve to be tasted at least once; you will never find the same wines elsewhere and you could decide to keep a bottle available in your cellar.
Languedoc-Roussillon (South of France between Nimes & Spain) www.languedoc-wines.com
The Languedoc-Roussillon region expands on the south of France from Nimes to Spain along the Mediterranean Sea. Under this name, there are actually 2 sub wine regions, the largest one being the Languedoc, originally created by the Greeks. This ensemble posts the French highest volume of wines per year, around one fourth of the whole French production: 12 million hectoliters produced by 30 000 winemakers. Each region is divided into several areas of production, each area produce various types of wines such as white, rosé, red, sweet, and sparkling. In general, the soil of Languedoc-Roussillon is not as rich as one of the Bordeaux and Burgundy regions but a Mediterranean temperate climate with plenty of sun allows in getting fair results. The grape varieties are numerous: Carignan, Cinsault, Mourvèdre, Syrah, Bourboulenc, Clairette, Grenache, Malvoisie, Roussane, Marsanne, Muscat, etc. Red wines have a strong body and personality, White are fruity, the Rosé wines are generous, and the Sweet are ... liquorish.
Languedoc-Roussillon has yet to create its reputation for most of its wines. But since the end of the 80's, the hard and serious work of its winemakers and the new name "Pays-d'Oc" for "mono cépage" wines (made from only one grape variety) also called "Vin de Pays", opened the European market to the region. Several "domaines" are now celebrated by specialists worldwide: Grange des Pères, Canet-Valette, Clos des Fées, Mas Amiel, Rectorie, etc. Several wines deserve to be known: the rosé Collioure, the red and white Côtes-du-Roussillon, the Clairette du Languedoc, the sweet Muscat de Rivesaltes and Muscat de Frontignan, and the fine semi-sweet Banyuls Grand Cru. Most of these wines have an AOP. According to your taste, you should try at least one of those. You could become a "fan" (lover)!
Loire or Pays de Loire or Ligerien (All along the Loire River) www.vinsvaldeloire.fr/en_en/
The Loire wine region is expanding from the Atlantic coast and Nantes to the east at the limit of Burgundy. It is actually larger than the administrative Pays de Loire region (with the Loire Valley) since it also includes the "Région du Centre". This large wine region along the Loire River can be basically divided in 12 main areas producing several types of red, white, rosé, sparkling wines and Crémant. A few of its western vineyards are cut between Loire wine region and Charentes-Poitou wine region [See next]. The production of red and rosé wines is limited but white wines are more numerous than in Bordeaux and some are quality wines such as Sancerre or Pouilly-Fumé (Not Pouilly-Fuissé located below the Burgundy region)
There are many varieties of grapes: Cabernet, Cabernet Franc, Chardonnay, Chenin blanc, Folle Blanche, Gamay, Melon, Muscadet, Pinot Noir. Let look up at the types of wines starting from the west: Pays Nantais with white Gros Plant and Muscadet; red, white & rosé Côteaux d'Ancenis; white Muscadet Côteaux de Loire (Northern part); red & rosé d'Anjou; white Saumur Brut; red Bourgeuil; white and red Chinon; red Vouvray; white Crémant de Loire; red and white Touraine; white Sancerre; white Pouilly Fumé (Not Pouilly Fuissé). Many Loire wines have an AOP.
There are many varieties of grapes: Cabernet, Cabernet Franc, Chardonnay, Chenin blanc, Folle Blanche, Gamay, Melon, Muscadet, Pinot Noir. Let look up at the types of wines starting from the west: Pays Nantais with white Gros Plant and Muscadet; red, white & rosé Côteaux d'Ancenis; white Muscadet Côteaux de Loire (Northern part); red & rosé d'Anjou; white Saumur Brut; red Bourgeuil; white and red Chinon; red Vouvray; white Crémant de Loire; red and white Touraine; white Sancerre; white Pouilly Fumé (Not Pouilly Fuissé). Many Loire wines have an AOP.
So how to find the way in this giant puzzle of wine areas? If you live outside France, you will probably never see some of the wines made in Loire. But a few number of Loire wines are probably available near you: Anjou, Bourgeuil, Chinon, Pouilly-Fumé, Sancerre, Touraine, and Vouvray. To reduce a bit the issue in choosing, you can categorize these wines in 2 "groups": simple wines such as red Anjou and red and white Touraine, and tasty wines such as red Bourgeuil, red Chinon, white Pouilly-Fumé, white Sancerre, and red and white Vouvray. Anyway, it's a question of personal taste! Why not to experience a Loire tasting tour: www.guideduvignoble.fr > Loire Valley
Poitou-Charentes (Center west near Poitier & the Atlantic): www.vinspoitoucharentes.com
Almost unknown abroad, the Poitou-Charentes wine region regroups 4 areas: Anjou, Haut-Poitou, Saumur, Thouairsais. Some northern vineyards are cut in two, having a part in Loire region. Half of the Poitou-Charentes vineyards were destroyed by the Phylloxéra and only rebuilt after WW2; therefore the whole production of this region is limited and does not allow a large distribution even in France. But the region has a huge "ace" in its hand: the Cognac brandy! [See Chapter J]
The grape varieties for making wines are different according to the areas: there are red Cabernet Franc, Cabernet Sauvignon and some Gamet, white Chenin, Sauvignon, and Pineau, while Rosé wines are from Cabernet, Gamay and Côt.
The wines wear the name of Anjou, Saumur (southern part), Thouairsais, with variations such as Anjou Village, Côteaux de Loire (southern part), Haut-Poitou, etc. Some wines are classified AOP. Several Anjou and Saumur wines deserve your attention: once you tasted them, you will probably dare to serve these "simple" wines during a friendly meal or a barbecue (From the French "Barbe Queue"). The white Pineau des Charentes, well known in France, is a liquorish wine although it can be drunk as a wine with some desserts or used for some savoury recipes.
Provence (South of France between Marseille and Italy) www.vinsdeprovence.com/en/
Despite the French administration regrouped the 3 regions into 1, Alpes, Provence and Côte d'Azur (French Riviera) are not related in wines. However, several Provence vineyards are located along the coast between Hyères and Saint Raphaël, near the western part of the Riviera.
The Provence region has a fair production of red, white and rosé wines. It is divided in 9 areas with specific identity and/or types of wine. Let's just mention Bandol, Bellet, Cassis, Côte de Provence, Côteaux d'Aix, etc. Winemakers of Provence are doing a great job and their wines are climbing in rank since 20 years. Even Brat Pitt and Angelina Jolie created their Provence wine!
The Provence region has a fair production of red, white and rosé wines. It is divided in 9 areas with specific identity and/or types of wine. Let's just mention Bandol, Bellet, Cassis, Côte de Provence, Côteaux d'Aix, etc. Winemakers of Provence are doing a great job and their wines are climbing in rank since 20 years. Even Brat Pitt and Angelina Jolie created their Provence wine!
Provence is one of the French regions with the largest number of grape varieties: Barbaroux, Braquet, Grenache, Mourvèdre, Cinsault, Tibouren, Cabernet Sauvignon, Carignan, Clairette, Rolle, Semillon, Ugni, etc.
While the white and red wines need a bit more evolution, the reputation of the Provence rosé is increasing worldwide; more and more consumers are attracted by them. If you want to try a Provence rosé, look for a Bandol, Côte de Provence or Bellet. Most of the Provence wines have an AOP.
Savoie (Eastern part of France along the Alps near Switzerland) www.vin-de-savoie.org
Located along and in the Alps below Switzerland, Savoie region is mostly known for its ski resorts. But there are several small areas with various grape varieties producing white, red, rosé, and sparkling wines. The reputation of the wines of Savoie is proportional to the size of its limited production. It's not fair: you would agree they are nice wines in Savoie after tasting the locally famous Apremont or Montmélian. White Savoie wines go well with a cheese fondue!
6 grape varieties are used for the making of Savoie wines: Jacquère, Roussane or Bergeron, Roussette or Altesse, Chasselas, Mondeuse and Gamay. Out of the dozen of vineyards in red and white, 3 are producing white wines with AOP that are known in France: Apremont, Crépy and Montmélian. Not far away, in Switzerland' Valais, the Fendant is a cousin white wine of the Apremont; it deserves your tasting and goes well with a Raclette!
Sud-Ouest (Large center part of Southwestern France) www.france-sudouest.com in French
The Sud-ouest (South West) is not officially a wine region, nor even by any administrative mean. The wine areas in this part of France are so numerous and small, it is impossible to devote a chapter to each of them. Some wines of South West are well known in France, few are sold worldwide; some of them have an AOP, some are Vin de Pays, and several red wines are "jeunes" (Young), meaning they need to age in a cellar before consumption.
Agenais (Agen area): Few Agenais wines have an AOP. They are red and rosé from about 10 different grape varieties
Aveyronais: The Vins de l'Aveyron, including the Marcillac, are strong red wines from the "Fer Servadou" grape or light white wines such as the Côte de Millau. Few have an AOP.
Bergerac: Wrongly considered as a Bordeaux by some, Bergerac area produces various types of wine. The red AOP Côte de Bergerac from Cabernet + Merlot is a nice simple wine.
Buzet: This area is sometimes considered as a wine region by itself. But it is actually a part of the South west "wine region". The red Côte de Buzet from Merlot, Cot, and Cabernet is perfect for a picknick.
Buzet: This area is sometimes considered as a wine region by itself. But it is actually a part of the South west "wine region". The red Côte de Buzet from Merlot, Cot, and Cabernet is perfect for a picknick.
Cahors: the famous Cahors vinyards were totally destroyed by the frost in 1956. Today, it is known for a strong body AOP red wine from Malbec grape.
Gaillac: This small areas near Toulouse produces all kind of wines from various grapes. The red Gaillac is strong and satisfying for a simple meal with meat. Some are AOP.
Irouleguy: This Basque vineyard is small, yet their red, rosé and white wines are known in both France and Spain. There are all AOP. The grape varieties are so numerous I would not dare listing them here.
Jurançon (Béarn): the white AOP Jurançon is quite appreciated in France. It is made from Petit & Gros Manseng varieties.
Madiran: The red Madiran is a strong red wine made from Tannat and Cabernet Franc.
Irouleguy: This Basque vineyard is small, yet their red, rosé and white wines are known in both France and Spain. There are all AOP. The grape varieties are so numerous I would not dare listing them here.
Jurançon (Béarn): the white AOP Jurançon is quite appreciated in France. It is made from Petit & Gros Manseng varieties.
Madiran: The red Madiran is a strong red wine made from Tannat and Cabernet Franc.
Marmande: The Marmandais red, rosé and white wines are AOP but they are rarely distributed out of the region.
Montbazillac: The liquorish Montbazillac from Sevillon, Sauvignon & Muscadelle is a fine wine that some rank just after the famous Sauternes from the Bordeaux region. And its price is more affordable ... It has an AOP.
Montbazillac: The liquorish Montbazillac from Sevillon, Sauvignon & Muscadelle is a fine wine that some rank just after the famous Sauternes from the Bordeaux region. And its price is more affordable ... It has an AOP.
Quercy: The coteaux-du-quercy produces honest AOP red and rosé wines from Cabernet Franc, Merlot, Tannat and Gamay.
Small Wine Regions (very small production rarely exported)
Normandy (Arpents du Soleil) - Ile de France (Montmartre & Paris region) - Lorraine (Moselle) - Lyonnais (Lyon Eculy)
Not anymore Wine Regions since the 20th century
Brittany - Nord Pas de Calais - Limousin - Picardie
Normandy (Arpents du Soleil) - Ile de France (Montmartre & Paris region) - Lorraine (Moselle) - Lyonnais (Lyon Eculy)
Not anymore Wine Regions since the 20th century
Brittany - Nord Pas de Calais - Limousin - Picardie
Find any wine / the best value anywhere:
E - Buying Wine - Storage - Cellars - Wine Stores
Buying Wine? [Selection of wines in chapter G below]
If you "try your luck" each time you buy a wine or still have doubts despite some knowledge, this part should help you a bit. Remember that the wine world is complicated and that each of us has their own taste therefore I can't guarantee a 100% satisfaction. Besides, your preference in taste depends first on the grape varieties: are you Cabernet or Merlot or blending of both? Are you Chardonnay or Muscadet? Pinot Gris or Reisling? Then the season or the dish can modify your need / taste. Actually, you can only decide once you have tasted several types of wines .. but they have to be good wines or your judgement would be distorted. So, here are basic advice:
10 basic rules to avoid mistakes [Champagne: see paragraph below]
1 - Don't be dreaming: "honest" wines under 20€ / $25 the bottle in stores are extremely rare. Average prices for "respectable" wines range from 25€ to 40€ / $30 to $45 the bottle in store. In a restaurant, expect at least 35€ / $45 for a honest wine. The price of a Demi-bouteille or Half a bottle is not proportional to the size: you often have to pay at least 30€ / $35 for a honest wine. Prices for good wines are generally around 45€ / $55 in store, while top-quality wines can reach 100€ / $130, up to 250€ / $300 the bottle in stores, more in restaurants. A top wine from an exceptional vineyard, a fabulous producer and a great year can cost up to 450€ / $500 the bottle in store, even more. Be cautious however: high prices in are not always a 100% guarantee for top quality! And remember that you could have to let your good red wine aging several years if it is less than 2 year old.
2 - Don't even think about wine in any container other than glass bottle. Don't order a "Carafe" in a French restaurant: you never know what kind of wine is in there.
3 - Look for the "Appellation Protégée" or AOP mention on the label [See "French Classifications" above]
4 - A "Cru Bourgeois", or "Premier Cru", or "Grand Cru" has 80% chance to be a good wine. But it must be at least 3 or 4 year old.
5 - Avoid wines with the words "Nouveau", "Pays", "Cooperative", or "Table" on their label: it's too risky if you don't have a good knowledge of the wine world.
6 - The mention "Propriétaire-Récoltant" at the bottom of a label is generally a good sign for a honest wine: the owner is the one who works on the vineyard therefore he/she is serious about his/her wine; this mention is not mandatory and not always posted on bottles.
7 - French wines should come with a classic cork, not a screw cap. In a restaurant, the bottle should be uncorked in front of you.
8 - White and Rosé wines: there should not be any "clouds" nor "sediments" in the liquid. Good Red wines can have sediments (up to a fifth of inch / 1 centimeter thick) when they are older than 10 years but clouds are never a good sign.
9 - Sommeliers / vendors are not always suggesting the best deal. Still many of them are honest and know their job.
10 - Make sure that the year, the Vintage is ok. Check "Year of Production" in chapter A.
Looking for a very good or a top wine?
- A great name is not enough: for instance, Chambolle-Musigny or Chateau Haut-Brion does not always mean "best wine". The year (Millésime) and the producer are determinant.
- In some cases such as Burgundy and Bordeaux, the parcel of a vineyard is equally important; check the chapters D and H for details.
- A wine in Magnum is always easier to keep and often a bit better than in a 75 cl bottle.
- As I said before, the year has a great influence on the quality; check the "Millésime" Vintage chart chapter A, paragraph "Year of Production".
- For the producers, check the "Selection of wines and their Producers" in chapter H below. It is almost impossible to establish a serious list of all good producers for all regions, although some producers are very well known around the world.
- Be careful when you buy a good or top red wine: it could need to age more and drinking it on the moment could be disappointing; ask the vendor when you should drink it.
- Check the corking: if you see reddish / brown / dark yellow marks near or around the neck, something could be wrong!
- In some cases such as Burgundy and Bordeaux, the parcel of a vineyard is equally important; check the chapters D and H for details.
- A wine in Magnum is always easier to keep and often a bit better than in a 75 cl bottle.
- As I said before, the year has a great influence on the quality; check the "Millésime" Vintage chart chapter A, paragraph "Year of Production".
- For the producers, check the "Selection of wines and their Producers" in chapter H below. It is almost impossible to establish a serious list of all good producers for all regions, although some producers are very well known around the world.
- Be careful when you buy a good or top red wine: it could need to age more and drinking it on the moment could be disappointing; ask the vendor when you should drink it.
- Check the corking: if you see reddish / brown / dark yellow marks near or around the neck, something could be wrong!
Champagne, Sparkling or Crémant?
Real Champagne wines come in various "types": beside the classic Champagne made from the blending of 3 grape varieties, other types of wines are made from just 1 or 2 specific grapes to obtain a Rosé, Blanc de Blanc, Blanc de Noir, etc; you find out by yourself which type and/or taste is your favorite one by tasting them.
There is no real quality ranking for Champagne wines: in Champagne, they say: "The best Champagne is the one you like the most". However, it is possible to determine the quality according to the price of a 75cl bottle: honest Champagnes cost around $45 a bottle; fine Champagnes are around $80, top ones are around $150 and up. As for other wines, a high price is not always a guarantee of quality but it's a good hint in this case. Of course, the year, the producer and Cuvées Spéciales ("Limited series") are determinant for top Champagnes. Check the selection in chapter H.
Real Champagne wines come in various "types": beside the classic Champagne made from the blending of 3 grape varieties, other types of wines are made from just 1 or 2 specific grapes to obtain a Rosé, Blanc de Blanc, Blanc de Noir, etc; you find out by yourself which type and/or taste is your favorite one by tasting them.
There is no real quality ranking for Champagne wines: in Champagne, they say: "The best Champagne is the one you like the most". However, it is possible to determine the quality according to the price of a 75cl bottle: honest Champagnes cost around $45 a bottle; fine Champagnes are around $80, top ones are around $150 and up. As for other wines, a high price is not always a guarantee of quality but it's a good hint in this case. Of course, the year, the producer and Cuvées Spéciales ("Limited series") are determinant for top Champagnes. Check the selection in chapter H.
If you don't want to pay for a Champagne, the "Crémant de Bourgogne" or the "Crémant d'Alsace", both AOC, are nice sparkling wines made almost the same way than Champagnes. They are the closest alternative with prices around $20. There are white and rosé Crémants, generally a bit sweet on the finish. Check chapter H.
Sparkling wines can be ending a meal or for a specific dish or for the composition of cocktail drinks such as the "Pousse rapiere". Their prices are around $18.
Storage rules + Which wines to store?
5 storage rules: To make sure your best wines will not turn into misery, you must follow 5 rules:
- Keep the bottles laying down, the cork in contact with the liquid. Gently turn your bottles 1 / 4 of turn every 5 months.
- Keep them in the dark. Avoid direct light more than 10 minutes.
- Make sure there are not any temperature variations and keep your wine in a space with temperature not higher than 55 degrees F. / 11 degree C., not higher than 45 degrees F. / 8 degrees C. for Champagne. If red and white are together, they should be in a space at 50 degrees F. / 10 degrees C. Avoid the refrigerator, go for a wine cooler [See next paragraph].
- Avoid to keep your wines near smelly stuff or detergents: I experienced a tasting onion wine because the bottles stayed 4 months near onions!
- Avoid any vibrations and shaking: even the vibrations of a fridge can disturb a top wine. If you have to move a bottle, don't shake it; this is really mandatory for old red wines. For the storage duration, see below "How Long ...".
Which wines to store: It takes about 1 year to find out which wines we drink most and how many bottles we should have available. First, you should divide your wines in 3 categories: Wines for everyday consumption; Wines you drink with guests; Wines for grand celebration or for collection. Then, you could need to store several types of wines in each category according to your taste, your average consumption and your finance: basically, there should be White, Red, Rosé, Sweet, Champagne, Crémant, and others wines you really like. Besides, you need specific types of wine according to the dishes you could serve [see below chapter H]. The usual proportions are: 50% red, 30% white, and 20% of all other wines. The number of bottles for each type of wine is your decision but you should have several bottles of a same red wine and few bottles of a same white wine available for each dinner party. A basic personal cellar should contain from 50 to 100 bottles to provide enough good wines during the 2 next years. Amateurs often have up to 300 bottles, some connoisseurs keep 1000, collectors have even up to 5000 bottles in a cellar!
If you need help to choose specific wines, check the Selection of Wines in chapter H below.
Rack? Room cellar? Cooler? P8 - P9
Don't store your wines in the kitchen (the worst place) or a dining room closet: they are wine terminators! The classic refrigerator is not for good red wines even for few hours but it is ok for white, rosé and Champagne, for up to 12 weeks maximum.
Sparkling wines can be ending a meal or for a specific dish or for the composition of cocktail drinks such as the "Pousse rapiere". Their prices are around $18.
Storage rules + Which wines to store?
5 storage rules: To make sure your best wines will not turn into misery, you must follow 5 rules:
- Keep the bottles laying down, the cork in contact with the liquid. Gently turn your bottles 1 / 4 of turn every 5 months.
- Keep them in the dark. Avoid direct light more than 10 minutes.
- Make sure there are not any temperature variations and keep your wine in a space with temperature not higher than 55 degrees F. / 11 degree C., not higher than 45 degrees F. / 8 degrees C. for Champagne. If red and white are together, they should be in a space at 50 degrees F. / 10 degrees C. Avoid the refrigerator, go for a wine cooler [See next paragraph].
- Avoid to keep your wines near smelly stuff or detergents: I experienced a tasting onion wine because the bottles stayed 4 months near onions!
- Avoid any vibrations and shaking: even the vibrations of a fridge can disturb a top wine. If you have to move a bottle, don't shake it; this is really mandatory for old red wines. For the storage duration, see below "How Long ...".
Which wines to store: It takes about 1 year to find out which wines we drink most and how many bottles we should have available. First, you should divide your wines in 3 categories: Wines for everyday consumption; Wines you drink with guests; Wines for grand celebration or for collection. Then, you could need to store several types of wines in each category according to your taste, your average consumption and your finance: basically, there should be White, Red, Rosé, Sweet, Champagne, Crémant, and others wines you really like. Besides, you need specific types of wine according to the dishes you could serve [see below chapter H]. The usual proportions are: 50% red, 30% white, and 20% of all other wines. The number of bottles for each type of wine is your decision but you should have several bottles of a same red wine and few bottles of a same white wine available for each dinner party. A basic personal cellar should contain from 50 to 100 bottles to provide enough good wines during the 2 next years. Amateurs often have up to 300 bottles, some connoisseurs keep 1000, collectors have even up to 5000 bottles in a cellar!
If you need help to choose specific wines, check the Selection of Wines in chapter H below.
Rack? Room cellar? Cooler? P8 - P9
Don't store your wines in the kitchen (the worst place) or a dining room closet: they are wine terminators! The classic refrigerator is not for good red wines even for few hours but it is ok for white, rosé and Champagne, for up to 12 weeks maximum.
A real cellar would be a dark room without any temperature variation, the thermometer staying around 50 degrees F. or 10 degrees C. Humidity rate should be around 75%. There should not be any vibration nor odor. Bottle must be laying down one by one on rack, their head toward the alley. They should be divided per types of wine with the name visible on a tag: you don't want to move wines just to read their name. Having this room available is not always possible so you could need a wine cooler.
Wine coolers are available in specialized stores. They are various sizes with prices starting from $250. If you plane to keep different sizes of bottles such as Magnum, make sure it includes corresponding compartments in size.
If you don't have / want any of these options, ask your wine store to keep your good wines.
How long wines can be kept
Good red wines less than 2-year old should age 3 or 4 years before consumption.
Magnum bottles allow to keep wines longer and insure of a better quality.
Good red wines less than 2-year old should age 3 or 4 years before consumption.
Magnum bottles allow to keep wines longer and insure of a better quality.
"Nouveau" Wines
All wines with the mention "Nouveau" or "Primeur" such as the Beaujolais Nouveau must be drunk immediately. Do not make any confusion with any other wines that are said "jeune" or young and need to age before consumption.
Honest Simple Wines with AOP (around 25€ / $30) Under good storage conditions [see above]
Figures below start from the year of production and fit most of the wines.
Figures below start from the year of production and fit most of the wines.
Wines of this category can be only kept for a little while: a red wine can be stored up to 1 year; a white up to 6 months; Rosé and sweet wines should be drunk in the next 6 months.
Good Wines with AOP Under good storage conditions [see above]
Good Wines with AOP Under good storage conditions [see above]
Figures below start from the year of production and fit most of the wines.
- Red: Bordeaux up to 8 years; Burgundy 8 years; Côte du Rhône 5 years.
- White: Alsace up to 2 or 3 years; Bordeaux, Burgundy, and Loire up to 3 years.
- White Sweet: Up to 2 years
- Red: Bordeaux up to 8 years; Burgundy 8 years; Côte du Rhône 5 years.
- White: Alsace up to 2 or 3 years; Bordeaux, Burgundy, and Loire up to 3 years.
- White Sweet: Up to 2 years
- Rosé: up to 2 years
Top Vintage Wines (Grands Millésimés) with AOP Under good storage conditions [see above]
Figures below start from the year of production and fit most of the wines.
Top Vintage Wines (Grands Millésimés) with AOP Under good storage conditions [see above]
Figures below start from the year of production and fit most of the wines.
- Red: Bordeaux 25 to 40 years; Burgundy 20 to 45 years; Côte du Rhône 10 to 35 years. I tasted a red Burgundy that was 42 years old: it was marvelous because the year, the area, the producer, the "corking" and the storage conditions were all perfect!
- White: Alsace up to 4 years; Bordeaux, Burgundy, and Loire up to 5 years. Some top Burgundy such as Batard Montrachet, etc., can be stored up to 10 years and more in some cases.
- White Sweet: Up to 7 years; Sauternes up to 20 years and more in some cases.
- White: Alsace up to 4 years; Bordeaux, Burgundy, and Loire up to 5 years. Some top Burgundy such as Batard Montrachet, etc., can be stored up to 10 years and more in some cases.
- White Sweet: Up to 7 years; Sauternes up to 20 years and more in some cases.
Sparkling Wines and Crémant Under good storage conditions [see above]
The sooner is the better but a good sparkling wine or Crémant can wait 4 to 6 months.
Champagne Under good storage conditions [see above]
The sooner is the better but a good sparkling wine or Crémant can wait 4 to 6 months.
Champagne Under good storage conditions [see above]
Figures below start from the year of production and fit most of the wines.
Champagne wines are already matured by the producer: "Average" Champagnes White and Rosé without the year on label should not be kept more than 8 - 11 months, particularly the Brut. Good Champagnes with the year on the label can be kept up to 5 years, starting from the indicated year. Top / Vintage Champagnes such as "Cuvée Millesimée" or "Cuvée Spéciale" (not less than $130 a 75 cl. bottle) can wait up to 10 or even 20 years starting from the indicated year on the label. As I mentioned above, bigger is the bottle (Magnum and Jeroboam) longer the wine can be kept.
Here is a lucky guy: in 2008, a Chief of Cellar at Moët et Chandon found several bottles of rosé champagne "Napoléon" dating from 1810; they were fabulous!
Great Wine Stores [This is NOT an advertisement]
Champagne wines are already matured by the producer: "Average" Champagnes White and Rosé without the year on label should not be kept more than 8 - 11 months, particularly the Brut. Good Champagnes with the year on the label can be kept up to 5 years, starting from the indicated year. Top / Vintage Champagnes such as "Cuvée Millesimée" or "Cuvée Spéciale" (not less than $130 a 75 cl. bottle) can wait up to 10 or even 20 years starting from the indicated year on the label. As I mentioned above, bigger is the bottle (Magnum and Jeroboam) longer the wine can be kept.
Here is a lucky guy: in 2008, a Chief of Cellar at Moët et Chandon found several bottles of rosé champagne "Napoléon" dating from 1810; they were fabulous!
Great Wine Stores [This is NOT an advertisement]
These fine wines stores sell most of the wines listed in chapter G below:
Le Repaire de Bacchus, Paris - Nicolas in France, UK, and Belgium - Cave du Connaisseur, Berlin, Ger. - NY Wine Warehouse, NYC - Sherry Lehmann, NYC - Crush Wines, NYC - Calvert Woodley, DC - K & L Wines, California - Premier Cru, California - Newfoundland Labrador Liquor, Canada - Grand Cru in Moscow, Russia - Major Cellar, Hong Kong - Pacific Wine International Ld, Hong Kong - More coming soon
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Cooking Classes Worldwide: Le Cordon Bleu
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F - Transferring wines, Serving & Temperature, Uncorking, etc.
Transferring wines into carafe (Décanter):
Why would you transfer a good wine? There are only 3 reasons: there is up to 1 inch / 2 cms of sediments (La lie) at the bottom of a good red wine; a good wine (red or white) is young (1 or 2 year old) and need to be aerated; a wine is not top quality and you don't want your guests to know. You should not transfer a top quality / old red wine that only has around a quarter of inch / 1 cm of sediments, nor a top white wine that is "clean"!
Decanting or transferring in carafe is a particular and sensitive process: patience and precision are required. The 2 main rules are: avoid shaking the wine and go very, very, very slow with both bottle and carafe tilted. You should not transfer a 75 cl bottle in less than 7 minutes (basically 90 seconds per glass). Avoid any "stop and go again". Do not go to the end of a red wine in order to avoid sediments going in. Once you're done, let your wine resting for 2 hours, in room with maximum temperature around 65 degrees F. / 18 degrees C. Decanting apparatus are sold in stores starting at $90: it is worth the spending if your wine value is over $150!
Decanting or transferring in carafe is a particular and sensitive process: patience and precision are required. The 2 main rules are: avoid shaking the wine and go very, very, very slow with both bottle and carafe tilted. You should not transfer a 75 cl bottle in less than 7 minutes (basically 90 seconds per glass). Avoid any "stop and go again". Do not go to the end of a red wine in order to avoid sediments going in. Once you're done, let your wine resting for 2 hours, in room with maximum temperature around 65 degrees F. / 18 degrees C. Decanting apparatus are sold in stores starting at $90: it is worth the spending if your wine value is over $150!
Serving & Temperature + When to open a bottle (Storage: see chapter E above)
- Red wines should not be served warm or cold: the best temperature is around 65 degrees F / 18 degrees C. Some Red wines such as Beaujolais Nouveau, Chinon, Jura, or Hermitage can be served lightly chilly. A "room temperature" is ok during the service but if the room warms up over 75 degrees F / 23 degrees C. that's not good! Open the bottle and keep it this way for 30 / 40 minutes; bring the bottle into the dining room 60 minutes before serving with the cork back on half way; be cautious about the kitchen temperature when you're cooking. It's a good idea to have red wine bottles titled in a basket. You can put the cork back on half way between each serving.
Actually, the best way to aerate a red wine is to gently swirl it in the glass; see Chapter G.
Actually, the best way to aerate a red wine is to gently swirl it in the glass; see Chapter G.
- White, Rosé, Straw and Yellow wines don't need to be opened more than 5 minutes in advance. They should be served chilled at around 45 degrees F. / 8 degrees C. and kept in a bucket with some ice cubes and cold water.
- Champagne and Sparkling wines should never be opened in advance! They should be served chilled at around 40 degrees F. / 7 degrees C. and kept in a bucket with plenty of ice cubes and cold water. Read more info in the 2 next paragraphs.
- Champagne and Sparkling wines should never be opened in advance! They should be served chilled at around 40 degrees F. / 7 degrees C. and kept in a bucket with plenty of ice cubes and cold water. Read more info in the 2 next paragraphs.
Uncorking Process
Red / White Wines: Do not use gas corkscrew, you inject gas in the liquid. The most secure / practical is a corkscrew with 2 arms (Butterfly) P10. Make sure to target the very center of the cork; begin by turning the bottle keeping the corkscrew immobile and straight, in order to insure the right alignment during penetration; once it's almost half way in, you can finish turning the corkscrew. If the cork is resistant, don't twist: you could break it. A good way is to place the bottle on the ground trapped between your feet and slowly pull up straight the corkscrew. In the worst case, take a small hot piece of cloth and wrap only the neck at the level of the cork for 2 minutes. Do it again if the cork doesn't move. Don't shake your red wine during all these procedures!
Champagne: detach the wire cage from the neck but keep it on the cork: it allows a better grip. Turn the bottle not the cork, without shaking it. By the way, many specialists agree that we should never "sabrer" (to uncork with a sword) a bottle of Champagne: it's a waste!
Once the bottle is open? Keeping bubbles alive?
Once you have opened a (good) bottle, you should drink it immediately. Good red wines must be drunk in the next 50 minutes, the cork back on between each serving; and they don't like refrigeration! White wines are a bit more patient: you can keep them with the cork back on in an icy bucket 4 hours or in the refrigerator for up to 10 hours. Champagne and Sparkling carbonation doesn't survive more than 30 minutes. If you want to retain the bubbles between serving, insert a small silver spoon in the neck of the bottle (only real silver works!).
Great Website about Wines
in French
G - How to taste / drink a wine + Aromas & Flavors
- Your taste is the best judge and it is not everyone's taste! "Les gouts et les couleurs ne se discutent pas" (Someone's taste and preference in color are not subjects for debate).
- Remember that there should be at least 1 and half inch space from the liquid to the edge of the glass. You will understand why by reading the next paragraphs.
- About the "Legs" or waves in a glass (la jambe / vague): I heard people saying that one should look at the legs / waves inside the glass after swirling to know about the wine quality. This is not accurate: legs or waves formed along the glass are just results of physics and have nothing to do with quality! But you can look at the "robe" - the body and color.
- About the "Legs" or waves in a glass (la jambe / vague): I heard people saying that one should look at the legs / waves inside the glass after swirling to know about the wine quality. This is not accurate: legs or waves formed along the glass are just results of physics and have nothing to do with quality! But you can look at the "robe" - the body and color.
Tasting and Drinking
Assuming your wine has been stored and served according to the rules mentioned above, here are some tips to fully enjoy varietal qualities.
Red: slowly swirl the liquid for 15 seconds; it is the true aeration moment. Smell the wine to get its aromas: cut grass, forest impression, red fruit sense, vanilla perfume, light pepper, etc. Swirl again a bit, take a sip, lightly masticate for 2 or 3 seconds and swallow to get the flavors: fruits, berries, spices, vanilla, caramel, toasty tart, wood, etc.
White: slowly swirl the liquid for few seconds. Smell the wine to get its aromas: cut grass, apple or pear sense, citrus, vanilla perfume, etc. Take a sip, lightly masticate for a second and swallow to get the flavors: fruits, berries, spices, vanilla, wood, minerals, etc.
Other wines such as Rosé, Sparkling, Sweet, etc.: swirling is not recommended. After taking a sip, masticate 2 or 3 seconds to enjoy the flavors then swallow slowly.
Note: Professionals normally do not swallow the wine during a tasting session... How sad!
Aromas & Flavors
To get some information about aromas and flavors according to the grape varieties, please visit this site: http://winefolly.com/review/identifying-flavors-in-wine/
H - My Selection of Wines with Producers Updated 01/2017
NOTE: quality varies from a year to another; check with your store for the best of these wines according to the year [Chart of years in Chapter A]. If a good red wine is less than 2-year old, give it 2 or 3 more year to age.
Most of the wines below are AOP and available in large cities cellars around the world
Most of the wines below are AOP and available in large cities cellars around the world
Everyday Honest Wines (Around 18€ / $20) * New Region Wine Name - Producer Grape Varieties
Red
Alsace: Pinot Noir Collection Privée - Caves d'Ingersheim Pinot noir
Alsace: Pinot Noir Collection Privée - Caves d'Ingersheim Pinot noir
Beaujolais: Cru de Brouilly - Château de la Chaize Gamay
Bordeaux: Château de Carmasac Cuvée Prestige - Carmasac Cabernet Sauvignon + Merlot
Bordeaux: Supérieure Château Julian (not Julien) - Château Julian Cabernet Sauvignon + Merlot & Cabernet Franc
Bordeaux: Château de Carmasac Cuvée Prestige - Carmasac Cabernet Sauvignon + Merlot
Bordeaux: Supérieure Château Julian (not Julien) - Château Julian Cabernet Sauvignon + Merlot & Cabernet Franc
Bordeaux: Côte de Blaye Tradition - Roland Lagarde Merlot
Bordeaux Chateau Greyzac, Medoc Cru bourgeois - Greyzac Cabernet Sauvignon & Merlot + Cabernet Franc + Petit Verdot
Bordeaux Chateau Greyzac, Medoc Cru bourgeois - Greyzac Cabernet Sauvignon & Merlot + Cabernet Franc + Petit Verdot
Bordeaux: Médoc, Lafite Réserve Spéciale - Lafite Mostly Cabernet Sauvignon + Merlot & Cabernet Franc
Bordeaux: Bord. Supérieur, Château La Butte Vieilles Vignes - La Gatte Merlot
Burgundy: Chassagne-Montrachet Vieilles Vignes - Bachey-legro Pinot Noir
Burgundy: Hautes Côtes de Nuits, Dames de Vergy - Domaine D. Guyon Pinot Noir
Cahors: Château Eugénie, Cuvée Réservée de l'Aieul Mostly Malbec + Tannat
Côte du Rhône: Châteauneuf du Pape - Château des Fines Roches Cinsaut + Clairette + Grenache etc
Roussillon: Côte du Roussillon Village, Tautavel - Gérard Bertrand Carignan + Grenache & Syrah
Touraine: Chinon Les Turpenières - Couly Dutheil Cabernet Franc
Burgundy: Hautes Côtes de Nuits, Dames de Vergy - Domaine D. Guyon Pinot Noir
Cahors: Château Eugénie, Cuvée Réservée de l'Aieul Mostly Malbec + Tannat
Côte du Rhône: Châteauneuf du Pape - Château des Fines Roches Cinsaut + Clairette + Grenache etc
Roussillon: Côte du Roussillon Village, Tautavel - Gérard Bertrand Carignan + Grenache & Syrah
Touraine: Chinon Les Turpenières - Couly Dutheil Cabernet Franc
White
Alsace: Pinot Blanc - Hugel Pinot Blanc
Alsace: Gewurztraminer - Trimbach Gewurztraminer
Alsace: Gewurztraminer - Trimbach Gewurztraminer
Burgundy: Chablis Premier Cru Fourchaume Vaux Serein - Chablisienne Chardonnay
Loire: Sancerre - Picard Sauvignon
Loire: Pouilly-Fumé Cuvée Silice - Blanchet Sauvignon
Savoie: Apremont - Château d'Apremont Chardonnay
Savoie: Apremont - Château d'Apremont Chardonnay
Rosé
Provence: Côte de Provence - Château d'Esclans Grenache + Rolle
Provence: Côte de Provence - Château les Crostes Prestige Cinsault + Grenache noir
Provence: Côte de Provence - Château les Crostes Prestige Cinsault + Grenache noir
Sweet
Bordeaux: Sauternes Haut Charmes (Half Bottle) - Haut Charmes Mostly Semillon + Sauvignon
Montbazillac - Château La Borderie Mostly Semillon + Muscadelle & Sauvignon
Roussillon: Banyuls Muscat de Rivesaltes - Domaine Puig-Parahÿ Muscat
Montbazillac - Château La Borderie Mostly Semillon + Muscadelle & Sauvignon
Roussillon: Banyuls Muscat de Rivesaltes - Domaine Puig-Parahÿ Muscat
Good Wines for a good meal (Around 28€ / $35)
Red
Beaujolais: Morgon - Caves Jean-Ernest Descombes Gamay
Beaujolais: Morgon Domaine de Terres Dorees - Jean Paul Brun Gamay
Bordeaux: Saint Emilion Château Larmande - Larmande Cabernet Franc
Bordeaux: Château Olivier, Pessac Léognan - Bethmann Cabernet Sauvignon + some Merlot & Cabernet Fr.
Burgundy: Nuits Saint Georges - Domaine Dubois Pinot Noir
Burgundy: Beaune Cent vignes Premier Cru - Domaine du Château de Meursault Pinot Noir
Côte du Rhône: Châteauneuf du Pape Fines Roches - Château Fines Roches Grenache, Syrah, etc
Beaujolais: Morgon - Caves Jean-Ernest Descombes Gamay
Beaujolais: Morgon Domaine de Terres Dorees - Jean Paul Brun Gamay
Bordeaux: Saint Emilion Château Larmande - Larmande Cabernet Franc
Bordeaux: Château Olivier, Pessac Léognan - Bethmann Cabernet Sauvignon + some Merlot & Cabernet Fr.
Burgundy: Nuits Saint Georges - Domaine Dubois Pinot Noir
Burgundy: Beaune Cent vignes Premier Cru - Domaine du Château de Meursault Pinot Noir
Côte du Rhône: Châteauneuf du Pape Fines Roches - Château Fines Roches Grenache, Syrah, etc
White
Alsace: Gewurztraminer Vendanges Tardives - Domaine Schlumberger Gewurztraminer (a bit sweet)
Alsace: Riesling Grand Cru - Domaine Schlumberger Reisling
Bordeaux: Cru classé de Graves - Château Couhins INRA Sauvignon
Burgundy: Chablis Premier Cru Vaucoupin - Vincent Mothe Chardonnay
Burgundy: Chablis Fourchaume - Domaine Château de Maligny Chardonnay
Loire: Sancerre - Domaine Vacheron Sauvignon blanc
Loire: Sancerre La Poussie - Clos de la Poussie Sauvignon blanc
Alsace: Gewurztraminer Vendanges Tardives - Domaine Schlumberger Gewurztraminer (a bit sweet)
Alsace: Riesling Grand Cru - Domaine Schlumberger Reisling
Bordeaux: Cru classé de Graves - Château Couhins INRA Sauvignon
Burgundy: Chablis Premier Cru Vaucoupin - Vincent Mothe Chardonnay
Burgundy: Chablis Fourchaume - Domaine Château de Maligny Chardonnay
Loire: Sancerre - Domaine Vacheron Sauvignon blanc
Loire: Sancerre La Poussie - Clos de la Poussie Sauvignon blanc
Rosé
Alsace: Crémant Wolfberger Pinot noir (Sparkling; a bit of sweetness)
Loire: Sancerre rosé - Celliers de Cérès Pinot noir
Provence: Côte de Provence Château Miramal - Pitt & Jolie Cabernet Sauvignon + Syrah
Alsace: Crémant Wolfberger Pinot noir (Sparkling; a bit of sweetness)
Loire: Sancerre rosé - Celliers de Cérès Pinot noir
Provence: Côte de Provence Château Miramal - Pitt & Jolie Cabernet Sauvignon + Syrah
Sweet
Bordeaux: Sauternes - Castelneau de Suduiraut Semillon + Sauvignon
Jura: Vin de Paille - Jean Louis Tissot Chardonnay + Savagnin + Pulsard
Bordeaux: Sauternes - Castelneau de Suduiraut Semillon + Sauvignon
Jura: Vin de Paille - Jean Louis Tissot Chardonnay + Savagnin + Pulsard
Great Wines for a fine dinner party (Around 55€ / $70)
Red
Bordeaux: Haut Médoc Margaux Château du Tertre - Du Tertre Cabernet Sauvignon + Medoc + Cabernet Fr.
Bordeaux: Médoc Château Potensac - Potensac Cabernet Sauvignon
Bordeaux: Pomerol La Grave - Lagrave Mostly Merlot + Cabernet Franc
Bordeaux: Saint Emilion Fleur Cardinale - Château Fleur Cardinale Mostly Merlot + Cabernet Fr. + Cabernet Sauv.
Burgundy: Beaune Premier Cru aux Coucherias - Didier Montchavel Pinot Noir
Burgundy: Gevrey Chambertin - Geantet Pansiot Pinot noir
Côte du Rhône: Côte Rotie Brune et Blonde - Guigal Syrah + some Viognier
Bordeaux: Haut Médoc Margaux Château du Tertre - Du Tertre Cabernet Sauvignon + Medoc + Cabernet Fr.
Bordeaux: Médoc Château Potensac - Potensac Cabernet Sauvignon
Bordeaux: Pomerol La Grave - Lagrave Mostly Merlot + Cabernet Franc
Bordeaux: Saint Emilion Fleur Cardinale - Château Fleur Cardinale Mostly Merlot + Cabernet Fr. + Cabernet Sauv.
Burgundy: Beaune Premier Cru aux Coucherias - Didier Montchavel Pinot Noir
Burgundy: Gevrey Chambertin - Geantet Pansiot Pinot noir
Côte du Rhône: Côte Rotie Brune et Blonde - Guigal Syrah + some Viognier
White
Alsace: Riesling Trimbach - Fréderic Emile Riesling
Bordeaux: Haut Médoc Château Sociando Mallet - Sociando Cabernet Sauv + Merlot + Cabernet Fr + Verdot
Burgundy: Pouligny Montrachet - Paul Pernot Chardonnay
Burgundy: Chablis Les Clos Grand Cru - Domaine William Fevre Chardonnay
Loire: Chinon Croix Boisses - Baudry Chenin blanc
Rosé
Provence: Côte de Provence Clos Mireille - Domaine Ott Grenache + Cinsaut
Sweet
Bordeaux: Sauternes Premier Grand Cru Classé - Château Rieussec Semillon + some Sauvignon
Alsace: Riesling Trimbach - Fréderic Emile Riesling
Bordeaux: Haut Médoc Château Sociando Mallet - Sociando Cabernet Sauv + Merlot + Cabernet Fr + Verdot
Burgundy: Pouligny Montrachet - Paul Pernot Chardonnay
Burgundy: Chablis Les Clos Grand Cru - Domaine William Fevre Chardonnay
Loire: Chinon Croix Boisses - Baudry Chenin blanc
Rosé
Provence: Côte de Provence Clos Mireille - Domaine Ott Grenache + Cinsaut
Sweet
Bordeaux: Sauternes Premier Grand Cru Classé - Château Rieussec Semillon + some Sauvignon
Top Wines for a celebration or to keep in cellar (95€ / $130 and up)
Red
Bordeaux: Pauillac Château Pontet Canet 5e Cru - Château Pontet Canet Cabernet Sauvignon
Bordeaux: Pavillon Rouge du Château Margaux - Margaux Cabernet Sauvignon + some Merlot
Bordeaux: Pomerol Château La Fleur Petrus - Château La Fleur Merlot + some Cabern Fr.
Bordeaux: St Emilion Château Cheval Blanc 1er Grand Cru - Chât. Cheval Blanc Cabernet Franc + Merlot
Burgundy: Chambolle-Musigny Grand Cru Bonnes Mares - Domaine Arnaud Rousseau Pinot Noir
Burgundy: Chapelle Chambertin - Domaine Ponsot Pinot Noir
Burgundy: Volnay 1er Cru Caillerets - Domaine Michel Lafarge Pinot Noir
Côte du Rhône: Côte Rôtie La Landonne - Domaine René Rostaing Syrah
Bordeaux: Pauillac Château Pontet Canet 5e Cru - Château Pontet Canet Cabernet Sauvignon
Bordeaux: Pavillon Rouge du Château Margaux - Margaux Cabernet Sauvignon + some Merlot
Bordeaux: Pomerol Château La Fleur Petrus - Château La Fleur Merlot + some Cabern Fr.
Bordeaux: St Emilion Château Cheval Blanc 1er Grand Cru - Chât. Cheval Blanc Cabernet Franc + Merlot
Burgundy: Chambolle-Musigny Grand Cru Bonnes Mares - Domaine Arnaud Rousseau Pinot Noir
Burgundy: Chapelle Chambertin - Domaine Ponsot Pinot Noir
Burgundy: Volnay 1er Cru Caillerets - Domaine Michel Lafarge Pinot Noir
Côte du Rhône: Côte Rôtie La Landonne - Domaine René Rostaing Syrah
White
Burgundy: Batard Montrachet Grand Cru - Domaine Jean-Noel Gagnard Chardonnay
Burgundy: Corton Charlemagne Grand Cru - Domaine Bonneau du Matray Chardonnay
Burgundy: Batard Montrachet Grand Cru - Domaine Jean-Noel Gagnard Chardonnay
Burgundy: Corton Charlemagne Grand Cru - Domaine Bonneau du Matray Chardonnay
Sweet
Bordeaux: Sauternes Château D'Yquem 1er Cru Classé - Château d'Yquem Semillon & Sauvignon B.
Sparkling Wines or Vins Mousseux (around 12€ - $15)
Lanquedoc: White Blanquette de Limoux
Rhône Valley: White Clairette de Die
Bordeaux: Sauternes Château D'Yquem 1er Cru Classé - Château d'Yquem Semillon & Sauvignon B.
Sparkling Wines or Vins Mousseux (around 12€ - $15)
Lanquedoc: White Blanquette de Limoux
Rhône Valley: White Clairette de Die
Crémants (Around 15€ - $20)
Alsace: white Brut Blanc de Blanc - Albretch
Alsace: white Brut Blanc de Blanc - Albretch
Burgundy: White Brut Grande Réserve - Louis Bouillot
Burgundy: Rosé Perle d'Aurore - Louis Bouillot
Champagnes
Good (Around 35€ - $45): Blanc de Blanc Ruinard - Taittinger Brut Millésime - Thienot Brut NV - Mumm Cordon Rouge Brut - Pommery Brut Rosé - Charles Heidsieck Brut Réserve.
Fine (Around 90€ - $110): Krug Grande Cuvée - Thienot Blanc de Noir Cuvée Garance - Lanson Extra Age Brut.
Top (Over 110€ - $140): Dom Pérignon Rosé - Louis Roederer Crystal - Billecart-Salmon Le Clos Saint Hilaire 98 - Krug Vintage / Cuvée 2000 and 2001 - Fleur de Champagne.
French Recipes in English?
http://allrecipes.com + type: French www.foodnetwork.com/topics/french/index.html
www.cuisine-france.com www.food.com + type: French
www.cuisine-france.com www.food.com + type: French
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I - French Dishes (150) & Some Others + Pairing Food & Wines
Pairing dishes & wines: Of course your taste is the ultimate judge but it is not everyone's taste: you want to satisfy your guests and appear knowledgeable about "gastronomie"? There is a rule of thumb for pairing food & wines without any sauce: red with red (meat / salmon), white with white (veal / fish / shell), rosé or sweet with sweets, champagne with everything else. That's fine but what about BBQ, Beef Burgundy, Cabbage and bacon, Hot Foie Gras, Grilled Lobster, Spicy dishes, Chinese food, Melted Cheeses, etc? That's why there are "Pairing lists" such as the one below.
All data below come from several specialized French sites and professionals.
All data below come from several specialized French sites and professionals.
--- Regional Dishes + Description Which wine? "White" = non sweet wine Pictures >>
Alsace
Baeckeoffe: onions, beef, mutton, pork and potatoes marinate in white wine & cooked in ceramic Riesling
Choucroute: Sauerkraut with pork sausage, bacon, potatoes cooked in Reisling or Beer Gewürztraminer; Riesling; Kronenbourg French Beer
Cuisse de Grenouille: frogs legs sauted in garlic & parsley Chablis; Alsace Pinot Gris; White Macon
Paté de Foie d'Oie: goose fat liver & pork into mousse paté Barsac; Montbazillac; White Bordeaux Grave; Red Bordeaux Côte de Bourg
Tarte Flambée / Flamenkeuche: flat pie with soft cheese, onions and bacon cooked in oven Riesling; Alsace Pinot Gris; Provence Rosé
Cheese:
Munster: soft spicy cheese of rennet-curded milk, put into molds, drained & matured Gewürztraminer; Red Beaujolais Morgon; red Bordeaux Médoc; White Burgundy Macon or Aloxe Corton
Dessert:
Baba au Rhum: yeast cake saturated in Rum liquor No wine because of the Rum in the cake
Baba au Rhum: yeast cake saturated in Rum liquor No wine because of the Rum in the cake
Kouglof / Kougelhopf: marble cake with raisins & Kirsch alcohol Gewürztraminer; Jura Paille (straw); Crémant d'Alsace
Tarte aux Questches: Yellow cherry plums in custard tart Gewürztraminer; Riesling; Crémant d'Asace
Auvergne
Fritons: fried pork skin served with mayonnaise Red Burgundy Macon or Pommard; Red Côte du Rhône Chateauneuf; Cahors; Red Sancerre
Pied de Porc: pork feet covered with bread crumps and fried Red Burgundy Macon; Red Côte du Rhône Hermitage or Côte Rôtie; Cahors
Pied de Porc: pork feet covered with bread crumps and fried Red Burgundy Macon; Red Côte du Rhône Hermitage or Côte Rôtie; Cahors
Potée: stew of smoked pork chops & sausage, cabage, carots, potatoes in garlic & herbs broth Red Beaujolais Fleurie; Red Burgundy Irancy; White Sancerre
Truffade: thick pancake made with thin sliced potatoes cooked in duck fat and blended with cheese Red Anjou; Cahors; Red Bourgeuil; Red Gaillac; White Jura Arbois
Cheeses:
Bleu: blue veined cow cheese Red Bordeaux Pomerol; Côte du Rhône Côte Rôtie; Cahors; Red Languedoc; Pouilly-Fuissé
Cantal: uncooked pressed cow cheese Any red wine Cabernet or Merlot; White Bordeaux Grave
Fouchtra Chevre: uncooked pressed goat cheese White Vouvray; White Bordeaux Loupiac
Fourme D'Ambert: Blue veined cow cheese Red Beaujolais Fleurie; Red Côte du Rhône; White Jura; Barsac
Saint Nectaire: uncooked pressed cow cheese Any red wines Merlot; Alsace Sylvaner
Bleu: blue veined cow cheese Red Bordeaux Pomerol; Côte du Rhône Côte Rôtie; Cahors; Red Languedoc; Pouilly-Fuissé
Cantal: uncooked pressed cow cheese Any red wine Cabernet or Merlot; White Bordeaux Grave
Fouchtra Chevre: uncooked pressed goat cheese White Vouvray; White Bordeaux Loupiac
Fourme D'Ambert: Blue veined cow cheese Red Beaujolais Fleurie; Red Côte du Rhône; White Jura; Barsac
Saint Nectaire: uncooked pressed cow cheese Any red wines Merlot; Alsace Sylvaner
Dessert:
Fougnarde or Flaugnarde cake: buttered dish with fruits covered with thick flan like batter Gewürztraminer; Jura Paille (straw); Crémant d'Alsace; Barsac
Basque Country
Axoa veal: diced veal shoulder sauted in onions, Espelette pepper, garlic and green chili peppers Red Irouleguy; Cahors; Red Sancerre
Pipérade: sauted onions, red & green peppers, tomatoes, and garlic with Espelette pepper Red Iregouly; Red Madiran; White Bordeaux Graves; Pouilly-Fuissé
Poulet basquaise: chicken stew with onions, tomatoes, red bell peppers, garlic, & Basque spices Red Iregouly; Red Bordeaux Médoc; Cahors; Red Côte du Rhône Hermitage
Txanguro crab: stuffed crab meat cooked in Jeres Brandy with onion, parsley, tomatoes White Iregouly; White Bordeaux Grave; White Pouilly-Fuissé; White Sancerre
Txanguro crab: stuffed crab meat cooked in Jeres Brandy with onion, parsley, tomatoes White Iregouly; White Bordeaux Grave; White Pouilly-Fuissé; White Sancerre
Cheeses:
Ossau Iraty: semi soft sheep cheese Red Madiran; Red Iregouly; White Pessac; White Jurancon; Barsac; Montbazillac; Sauternes
Idiazabal: semi smoked unpasteurized pressed sheep cheese Any red Cabernet; white Pouilly-Fuissé; Sancerre
Ossau Iraty: semi soft sheep cheese Red Madiran; Red Iregouly; White Pessac; White Jurancon; Barsac; Montbazillac; Sauternes
Idiazabal: semi smoked unpasteurized pressed sheep cheese Any red Cabernet; white Pouilly-Fuissé; Sancerre
Dessert:
Gateau Basque: almond flavour based cake filled with pastry cream Barsac; Montbazillac; Crémant
Béarn
Tournedos béarnaise: grilled rib eye steak with Bearnaise sauce Red Bordeaux Margaux; Red Saint Emilion; Red Côte du Rhône Châteauneuf du P.
Boudin noir du Béarn: cooked blood & pork sausage Red Bordeaux Pomerol; Bourgeuil; Cahors; Red Côte du Rhône Hermitage or Côte Rôtie
Cheese
Ariou: soft sheep cheese White Iregouly; White Bordeaux Graves; White Pouilly-Fuissé; White Sancerre
Béarn
Tournedos béarnaise: grilled rib eye steak with Bearnaise sauce Red Bordeaux Margaux; Red Saint Emilion; Red Côte du Rhône Châteauneuf du P.
Boudin noir du Béarn: cooked blood & pork sausage Red Bordeaux Pomerol; Bourgeuil; Cahors; Red Côte du Rhône Hermitage or Côte Rôtie
Cheese
Ariou: soft sheep cheese White Iregouly; White Bordeaux Graves; White Pouilly-Fuissé; White Sancerre
Bordeaux Region
Agneau au Pauillac: lamb shops cooked in red wine Red Bordeaux Médoc; Cahors; Red Côte du Rhône Hermitage; Red Burgundy Macon or Nuits
Gratton de Lormont: terrine with pieces of ham and spices Red Bordeaux St Emilion; Red Beaujolais Morgon; Red Côte du Rhône Hermitage; Cahors
Entrecote Bordelaise: rib eye steak with red wine and shallots sauce Red Bordeaux Margaux or Graves or Haut-Médoc; Red Côte du Rhône Châteauneuf
Huitres d'Arcachon: oysters from Arcachon Bay White Pessac; White Jurancon; White Burgundy
Huitres d'Arcachon: oysters from Arcachon Bay White Pessac; White Jurancon; White Burgundy
Pommes Sarladaises: potatoes sauted in duck fat with garlic Red Bordeaux St Emilion or Médoc; Cahors; Red Côte du Rhône Hermitage or Côte Rôtie
Tricandille: pork stomack and tripes slowly cooked in spicy broth Red Beaujolais Fleurie; Red Anjou; Red Bordeaux Pauillac or Graves; Red Languedoc
Cheeses:
Camisar: soft sheep cheese wrapped with bacon Red Bordeaux Pauillac; Cahors, Red Côte du Rhône Hermitage
Rocamadour: soft sheep cheese Red Bordeaux Haut-Médoc; Provence rosé
Saint Albray: pressed cow cheese Red Bordeaux Haut-Médoc; Red Languedoc; White Sancerre
Quercy Bleu: blue veined cow cheese Red Bordeaux Médoc; Cahors, Red Côte du Rhône Hermitage
Camisar: soft sheep cheese wrapped with bacon Red Bordeaux Pauillac; Cahors, Red Côte du Rhône Hermitage
Rocamadour: soft sheep cheese Red Bordeaux Haut-Médoc; Provence rosé
Saint Albray: pressed cow cheese Red Bordeaux Haut-Médoc; Red Languedoc; White Sancerre
Quercy Bleu: blue veined cow cheese Red Bordeaux Médoc; Cahors, Red Côte du Rhône Hermitage
Dessert:
Cannelé cakes: small caramelized cake pastry with soft custard center Barsac; Sauternes; Crémant
Bourgogne (Burgundy)
Boeuf Bourguignon: tender pieces of beef slowly cooked in red Burgundy wine Red Burgundy Macon; Red Beaujolais Morgon
Boudin Noir: blood sausage cooked in red wine Red Burgundy Beaune or Macon; Red Beaujolais Morgon; Red Côte du Rhône Hermitage or Côte Rotie
Boudin Noir: blood sausage cooked in red wine Red Burgundy Beaune or Macon; Red Beaujolais Morgon; Red Côte du Rhône Hermitage or Côte Rotie
Coq au Vin: chicken slowly cooked in red wine Red Burgundy Beaune / Macon; Red Beaujolais Fleurie; Red Bordeaux St Emilion
Ecrevisses au Chablis: crawfishes cooked in Chablis wine and cream Chablis; Pouilly-Fuissé; White Sancerre
Escargots de Bourgogne: snails cooked with butter, garlic, parsley Red Burgundy Beaune; Red Beaujolais Morgon or Moulin a Vent; Red Bordeaux Saint Emilion
Fondue Bourguignonne: beef dices individually fried on table then dipped in various sauces Red Burgundy Beaune or Nuits; Red Beaujolais Fleurie; Red Côte du Rhône Hermitage
Gougères au fromage: fluffy savoury cakes filled with Swiss style cheese White Chablis; White Pouilly-Fuissé; White Sancerre
Jambon persillé: pork ham pieces wrapped in jelly with spices, parsley and garlic Red Burgundy Macon or Meursault; Red Côte du Rhône Hermitage
Jambon à la Lie de grand vin: whole ham wrapped in top wine sediments, slowly cooked; juice is mixed with cream and truffles Red Burgundy Aloxe-Corton or Chambolle-Musigny
Oeufs en Meurette: eggs individually oven cooked in red wine Red Burgundy Beaune or Macon
Pavé de Charolais Grand Cru: Charolais beef rib eye cooked in top red wine & onions sauce Any top red Burgundy except Macon
Pavé de Charolais Grand Cru: Charolais beef rib eye cooked in top red wine & onions sauce Any top red Burgundy except Macon
Saupiquet: stew of onions, ham, peas, mushrooms cooked in white wine & cream White Burgundy; Pouilly-Fuissé; Red Bordeaux Côte de Blaye
Terrine de Porc: ccoarsely pork paté slowly cooked in oven Red Beaujolais Morgon; Red Burgundy Meursault
Cheeses:
Abbaye de Citeaux: soft cow cheese with washed rind Red Burgundy Beaune or Macon
Bleu de Bresse: pasteurized cow milk cheese with bloomy rind and blue mold Red Burgundy Macon; Red Languedoc Maury; White Burgundy Meursault or Chablis; Barsac
Brillat-Savarin (Also in Normandy): ccreamy cow cheese Red Burgundy Chambolle or Vosne-Romanée; Red Côte du Rhône Villages
Chaource: creamy cow cheese (Also found in Champagne) Red Burgundy Meursault or Nuit
Clacbitou: tender goat cheese Red Bordeaux Côte de Bourg; White Burgundy; White Sancerre
Epoisse: soft cow cheese with washed rind based on Marc de bourgogne alcohol Red Burgundy Beaune
Rouy: soft cow cheese with washed rind Red Burgundy Beaune
Saint Florentin: soft creamy cow cheese with washed rind White Burgundy; White Pouilly-Fuissé; White Sancerre
Abbaye de Citeaux: soft cow cheese with washed rind Red Burgundy Beaune or Macon
Bleu de Bresse: pasteurized cow milk cheese with bloomy rind and blue mold Red Burgundy Macon; Red Languedoc Maury; White Burgundy Meursault or Chablis; Barsac
Brillat-Savarin (Also in Normandy): ccreamy cow cheese Red Burgundy Chambolle or Vosne-Romanée; Red Côte du Rhône Villages
Chaource: creamy cow cheese (Also found in Champagne) Red Burgundy Meursault or Nuit
Clacbitou: tender goat cheese Red Bordeaux Côte de Bourg; White Burgundy; White Sancerre
Epoisse: soft cow cheese with washed rind based on Marc de bourgogne alcohol Red Burgundy Beaune
Rouy: soft cow cheese with washed rind Red Burgundy Beaune
Saint Florentin: soft creamy cow cheese with washed rind White Burgundy; White Pouilly-Fuissé; White Sancerre
Desserts:
Corniottes: sweet cream cheese style pastries White Burgundy; White Pouilly-Fuissé
Flamusse aux Pommes: butter-sauteed apples baked in tart-style batter White Burgundy; White Pouilly-Fuissé; Barsac; Crémant
Tarte aux Pêches: peach tart with custard white Pouilly-Fuissé; Barsac; Pineau des Charentes; Crémant
Bretagne (Brittany)
Cotriade Bretonne: stew of fishes, same as the Provence Bouillabaisse, with more fishes generally from the Atlantic Ocean, without the Rouille Muscadet; White Burgundy; Pouilly-Fuissé; White Sancerre.
Cotriade Bretonne: stew of fishes, same as the Provence Bouillabaisse, with more fishes generally from the Atlantic Ocean, without the Rouille Muscadet; White Burgundy; Pouilly-Fuissé; White Sancerre.
Crustacés: raw oysters, clams, mussels, etc Muscadet; White Burgundy; Pouilly-Fuissé; Reisling
Crêpe Sarrasin: buckwheat with various toping Red Bordeaux Blaye or Bourg; Chablis; Pouilly-Fuissé
Homard à l'Armoricaine: Red Bordeaux Blaye; White Pouilly-Fuissé
Huitres Belon (Oysters): Muscadet; White Burgundy; White Pouilly-Fuissé; White Sancerre
Huitres Belon (Oysters): Muscadet; White Burgundy; White Pouilly-Fuissé; White Sancerre
Cheeses:
Saint Paulin: uncooked pressed cow cheese Red Anjou; Beaujolais Fleurie; White Gaillac
Ti Pavez (Local Block in Celt): cow milk pressed cheese with seaweed & seasalt Beaujolais Fleurie; Red Sancerre
Saint Paulin: uncooked pressed cow cheese Red Anjou; Beaujolais Fleurie; White Gaillac
Ti Pavez (Local Block in Celt): cow milk pressed cheese with seaweed & seasalt Beaujolais Fleurie; Red Sancerre
Desserts:
Crêpe sucrée: Crêpe with sugar and / or jam Barsac; Montbazillac; Pineau des Charentes; Crémant
Kouign Amann or Quatre Quart: buttery light cake White Burgundy Chassagne; White Pouilly-Fuissé; Barsac; Crémant
Champagne
Potée Champenoise: alike an Alsatian Choucroute cooked in Champagne Red Irancy; White Sancerre
Oeufs Pochés au Champagne: poched eggs with Champagne and cream sauce Champagne brut
Cheese
Chaource: creamy cow cheese (Also found in Burgundy) Red Burgundy Meursault or Nuits
Corse (Corsican Island)
Potée Champenoise: alike an Alsatian Choucroute cooked in Champagne Red Irancy; White Sancerre
Oeufs Pochés au Champagne: poched eggs with Champagne and cream sauce Champagne brut
Cheese
Chaource: creamy cow cheese (Also found in Burgundy) Red Burgundy Meursault or Nuits
Corse (Corsican Island)
Soupe au Brocciu: Brocciu cheese based soup with garlic and croutons Red Corsican wines; Red Fitou
Lonzu Sausage / Ham: spicy pork saussage Red Corsican wines
Cheeses:
Brocciu: whey cheese from sheep / goat milk Red Corsican wines
Brocciu: whey cheese from sheep / goat milk Red Corsican wines
Desserts:
Fiadone: corsican cheese-cake made with Brocciu cheese Corsican Muscat; Gewürztraminer
Migliacci: little cooked tarts made from Brocciu cheese Red Corsican wines
Migliacci: little cooked tarts made from Brocciu cheese Red Corsican wines
Jura, Franche-Comté & Bresse
Croûte aux morilles: light pie filed with morels in a cream, Jura white and Comté cheese sauce White Jura; White Pouilly-Fuissé; White Sancerre
Ecrevisses au vin jaune: crawfishes cooked in yellow wine Jura Vin Jaune; White Pouilly-Fuissé
Pôchouse: filets of river fishes (Perch or Pike) cooked in white wine Chablis; White Pouilly-Fuissé; White Jura
Croûte aux morilles: light pie filed with morels in a cream, Jura white and Comté cheese sauce White Jura; White Pouilly-Fuissé; White Sancerre
Ecrevisses au vin jaune: crawfishes cooked in yellow wine Jura Vin Jaune; White Pouilly-Fuissé
Pôchouse: filets of river fishes (Perch or Pike) cooked in white wine Chablis; White Pouilly-Fuissé; White Jura
Poulet de Bresse: yellow meat free-range chicken (exclusively fed with corn) slowly roasted Red Jura; Red Burgundy Chambertin or Chambolle; Beaujolais Morgon
Quenelles sauce Nantua: pike sausages with tomato, white wine & crawfish tails sauce Chablis; White Sancerre; White Pouilly-Fuissé
Tarte de Morteau au Comté: quiche like pie with pork saussage and Comté cheese Red Jura; Beaujolais Fleurie; Red Bordeaux Côte de Blaye
Cheeses:
Bleu de Bresse: pasteurized cow milk cheese with bloomy rind and blue mold Red Burgundy Macon; Red Languedoc Maury; White Burgundy Meursault; Barsac
Comté: semi-hard "enzymed" cheese made from unpasteurized cow milk White Jura; Red Beaujolais Brouilly; Red Bordeaux Grave; Red Burgundy Beaune Villages; Gewürztraminer
Morbier: semi-soft cow cheese with dark blue vein White Jura; Red Beaujolais Brouilly; Red Bordeaux Grave; Red Burgundy Beaune Villages
Bleu de Bresse: pasteurized cow milk cheese with bloomy rind and blue mold Red Burgundy Macon; Red Languedoc Maury; White Burgundy Meursault; Barsac
Comté: semi-hard "enzymed" cheese made from unpasteurized cow milk White Jura; Red Beaujolais Brouilly; Red Bordeaux Grave; Red Burgundy Beaune Villages; Gewürztraminer
Morbier: semi-soft cow cheese with dark blue vein White Jura; Red Beaujolais Brouilly; Red Bordeaux Grave; Red Burgundy Beaune Villages
Languedoc-Roussillon
Bourride: stew of sea white fishes with vegetable and white wine White Jura; Reisling; White Bordeaux Pessac; White Burgundy Macon; White Sancerre; Bandol rosé
Bourride: stew of sea white fishes with vegetable and white wine White Jura; Reisling; White Bordeaux Pessac; White Burgundy Macon; White Sancerre; Bandol rosé
Croquettes du Lez chicken meat balls in cream & egg sauce Beaujolais Fleurie; Red Bordeaux C. de Blaye; Red Burgundy Meursault; White Pouilly-Fuissé
Gambas à la plaque: marinated large shrimps grilled BBQ style Alsace Sylvaner; White Burgundy Macon; Bandol rosé
Rouget au Sel de Camargue: red snapper fish wrapped in sea salt oven cooked Chablis; White Pouilly-Fuissé; White Languedoc Corbieres; Bandol rosé
Cheeses:
Pelardon: fresh unpasteurized goat cheese with small blue vein Red Beaujolais village; Red Bourgeuil; Chablis; Reisling
Tome de Fedou: raw sheep milk cheese Cahors; Red Beaujolais village; Red Bourgeuil; Red Côte du Rhône Hermitage
Pelardon: fresh unpasteurized goat cheese with small blue vein Red Beaujolais village; Red Bourgeuil; Chablis; Reisling
Tome de Fedou: raw sheep milk cheese Cahors; Red Beaujolais village; Red Bourgeuil; Red Côte du Rhône Hermitage
Limousin
Boudin Noir: blood & pork sausage Red Burgundy Beaune or Macon; red Beaujolais Morgon; red Côte du Rhône Hermitage or Côte Rotie
Bréjaude Soup: bacon and cabbage soup with a drop of red wine Red Beaujolais Brouilly; red Bourgeuil; red Bordeaux Grave
Epaule d'Agneau à l'étouffé: lamb shoulder and herbs cooked in a hermetically sealed pan (not a pressure cooker) Red Beaujolais Morgon; Red Bordeaux Pauillac; red Burgundy Macon
Paté de Pomme de Terre: potatoes slices socked in cream and cooked in a puff pastry crust Red Beaujolais Fleurie; red Bordeaux Pauillac; red Burgundy Beaune; white Sancerre; Riesling; white Pouilly-Fuissé
Sauté de Veau Limousin: stew of veal with onion, tomatoes, green olives, white wine White Bordeaux Grave; white Sancerre; red Burgundy Aloxe-Corton; red Beaujolais Chiroubles; red Bordeaux St Emilion
Cheeses:
Gour noir: soft goat cheese with black crust Cahors; Red Beaujolais Morgon; red Bourgeuil; red Côte du Rhône Hermitage
Feuille: soft goat cheese with creamy crust Red Beaujolais villages; red Bourgeuil; Chablis; Reisling
Gour noir: soft goat cheese with black crust Cahors; Red Beaujolais Morgon; red Bourgeuil; red Côte du Rhône Hermitage
Feuille: soft goat cheese with creamy crust Red Beaujolais villages; red Bourgeuil; Chablis; Reisling
Dessert:
Clafoutis: cherries suspended in a pancake-like batter covered with sugar powder Gewürztraminer Vend. Tardives; Montbazillac; Crémant; Champagne; red Bordeaux Médoc; red Chinon; Provence rosé
Lorraine
Quiche Lorraine: deep pie filled with cheese, eggs, cream, bacon cooked all together Red Bordeaux Médoc; red Alsace; white Sancerre; white Bordeaux Grave; white Burgundy Macon
Tofaille: bacon slices between potatoes & onions slices layers oven cooked with cream and white wine Red Beaujolais village; red Bourgeuil; red Alsace
Bouchée à la Reine or Vol au Vent: small hollow case of puff pastry filed with a creamy stew of chicken, mushrooms, sweetbread or pike dices. Red Burgundy Vougeot or Gevrey-Chambertin; Red Saumur; white Pouilly-fumé; white Burgundy Montrachet; white Pouilly-Fuissé
Cheeses:
Bargkass: aromatic hard cow cheese (also found in Austria) Gewürztraminer; red Bordeaux Médoc; red Chinon
Brouere: semi-soft cow cheese similar to Gruyere White Jura; Chablis; Gewürztraminer; white Pouilly-Fuissé
Gros Lorrain: raw cow cheese with creamy crust Red Bordeaux Graves; red Alsace
Bargkass: aromatic hard cow cheese (also found in Austria) Gewürztraminer; red Bordeaux Médoc; red Chinon
Brouere: semi-soft cow cheese similar to Gruyere White Jura; Chablis; Gewürztraminer; white Pouilly-Fuissé
Gros Lorrain: raw cow cheese with creamy crust Red Bordeaux Graves; red Alsace
Lyon & its region
Andouillette Beaujolaise: tripe sausage cooked in red Beaujolais wine Red Anjou; Beaujolais Brouilly; red Bourgeuil; red Côte du Rhône Hermitage
Gras-double or Tablier de Sapeur: pork tripes cooked in fat broth, then marinated in white wine, then slowly cooked again Red Beaujolais Brouilly or Moulin a Vent; red Burgundy Irancy; red Burgundy Meursault
Petit Salé: fat pork pieces marinated in brine then slowly cooked in stock vegetable Red Beaujolais Village or Brouilly; red Chinon; red Tourraine; white Bordeaux Pessac; Reisling
Roti de Lièvre: roasted hare Red Beaujolais Moulin a Vent; red Gaillac; red Bordeaux Pauillac
Saucisson en Brioche: dry sausage wrapped in brioche dow Red Anjou; Beaujolais Brouilly; red Bourgeuil; red Côte du Rhône Hermitage
Saucisson Chaud: hot pork sausage with boiled potatoes in oil & mustard Red Beaujolais Fleurie or Chenas; white Burgundy Pouligny-Montrachet or Chablis
Terrine de Foie de Volaille: blended poultry livers, cream, butter and a drop of white wine, slowly cooked in ceramic red Côte du Rhône Chateauneuf du P; red Côte de Provence; red Beaujolais Fleurie
Cheeses:
Chevrotin: small hard goat cheeses also found in Savoy Red Beaujolais villages; red Bourgeuil; Chablis; Reisling
Mont d'Or: soft cheeses (2 types) from cow or goat milk Red Beaujolais Fleurie; red Burgundy Gevrey-Chambertin; red Côte du Rhône Châteauneuf du P
Saint Marcellin: soft cow milk semi-sweet cheese Red Beaujolais Fleurie; red Bordeaux Grave
Chevrotin: small hard goat cheeses also found in Savoy Red Beaujolais villages; red Bourgeuil; Chablis; Reisling
Mont d'Or: soft cheeses (2 types) from cow or goat milk Red Beaujolais Fleurie; red Burgundy Gevrey-Chambertin; red Côte du Rhône Châteauneuf du P
Saint Marcellin: soft cow milk semi-sweet cheese Red Beaujolais Fleurie; red Bordeaux Grave
Normandy
Andouille de Vire: smoked Pork sausage encased in tripe Red Beaujolais Fleurie; Sancerre
Blanquette de Veau: stew of veal, carots, onions & mushrooms in white stock with butter, egg yoke and cream Red Alsace; red Burgundy Pommard; red Anjou; red Côte du Rhône St Joseph; white Bordeaux Graves or Pessac
Boudin Blanc aux Truffes: white sausage made from Pork also including chicken liver and black truffles Red Burgundy Corton; Red Beaujolais Chiroubles; red Côte du Rhône Village; white Bordeaux Graves; Gewürztraminer
Crabe Tourteau: large crab Burgundy Chablis; Sancerre; Muscadet; Riesling; red Jura Arbois
Crustacés: oysters, clams, mussels, etc Muscadet; white Burgundy Meursault or Chablis; white Pouilly-Fuissé; Reisling
Escalope Normande: veal scallop cooked in cream & Calvados sauce Red Sancerre; Chablis; Jura Vin de Paille
Huitres d'Isigny: Normand oysters Muscadet; white Burgundy Meursault or Chablis; Pouilly-Fuissé
Huitres d'Isigny: Normand oysters Muscadet; white Burgundy Meursault or Chablis; Pouilly-Fuissé
Moules au Cidre: mussels slowly cooked in Cider Cider or white Pouilly-Fuissé
Poulet au Cidre Normand: chicken breasts sauted in cider Cider or white Pouilly-Fuissé
Pot au Feu: stew of beef with carots, turnip, mushrooms, onions red Beaujolais Brouilly; red Anjou; Cahors; red Bordeaux Côte de Bourg; red Bergerac
Saint Jacques à la Crème: sauted sea scallops with cream and Calvados sauce white Sancerre; Chablis
Tripe of Caen: tripes cooked in Calvados alcohol Red Bordeaux Graves; red Burgundy Macon; white Provence Bellet; Chablis; white Buzet
Tripe of Caen: tripes cooked in Calvados alcohol Red Bordeaux Graves; red Burgundy Macon; white Provence Bellet; Chablis; white Buzet
Cheeses:
Brillat-Savarin (Also in Burgundy): Red Burgundy Chambolle or Vosne-Romanée; red Côte du Rhône Villages
Camembert (AOC): soft creamy cow milk cheese with ripened surface Red Anjou; Cahors; red Burgundy Chassagne-Montrachet; red Beaujolais Brouilly; red Bordeaux Côte de Bordeaux Castillon
Livarot (AOC): probably the oldest cheese in France. Monastic cow cheese with washed rind red Burgundy Aloxe-Corton; red Beaujolais Fleurie; red Bordeaux Médoc; Gewürztraminer
Pont-L'Evêque: washed-rind cow milk cheese Cahors; red Burgundy Pommard; red Beaujolais Brouilly; Madiran
Brillat-Savarin (Also in Burgundy): Red Burgundy Chambolle or Vosne-Romanée; red Côte du Rhône Villages
Camembert (AOC): soft creamy cow milk cheese with ripened surface Red Anjou; Cahors; red Burgundy Chassagne-Montrachet; red Beaujolais Brouilly; red Bordeaux Côte de Bordeaux Castillon
Livarot (AOC): probably the oldest cheese in France. Monastic cow cheese with washed rind red Burgundy Aloxe-Corton; red Beaujolais Fleurie; red Bordeaux Médoc; Gewürztraminer
Pont-L'Evêque: washed-rind cow milk cheese Cahors; red Burgundy Pommard; red Beaujolais Brouilly; Madiran
Desserts:
Tarte Normande: shortcrust pastry based tart with apple and egg custard Montbazillac; Pineau des Charentes; any Muscat; Gewürztraminer vendanges tardives
Tatin Tart: warm upside-down apples tart with caramelized side Chablis; White Jura; Sweet Jurancon; Montbazillac; Muscat Beaume de Venise; Gewürztraminer vendanges tardives
North & Picardie
Carbonnade: sweet sour beef, onions and bacon stew cooked in beer Red Beaujolais Brouilly; red Chinon; red Côte de Beaune Village; red Minervois; red Saumur Champigny
Chicon au Gratin: endives cooked in cream with cheese gratin Riesling; White Chinon; white Burgundy Macon; white Sancerre
Chicon au Gratin: endives cooked in cream with cheese gratin Riesling; White Chinon; white Burgundy Macon; white Sancerre
Flamiche au Maroilles: quiche like tart with just Maroilles cheese and cream Red Bourgeuil; Madiran; red Burgundy Nuits St Georges; red Bordeaux Pomerol
Fricadelle: fried dark color tinny meat sausages red Côte du Rhône Côte Rôtie; red Bordeaux St Emilion; red Beaujolais Chenas
Harengs Pomme à l'Huile or Kippers: smoked hearings with boiled potatoes in vegetable oil White Bordeaux Grave; white Sancerre; white Chinon
Fricadelle: fried dark color tinny meat sausages red Côte du Rhône Côte Rôtie; red Bordeaux St Emilion; red Beaujolais Chenas
Harengs Pomme à l'Huile or Kippers: smoked hearings with boiled potatoes in vegetable oil White Bordeaux Grave; white Sancerre; white Chinon
Moules Frites: steamed mussels in white wine and shallots with fries Sylvaner; white Côte de Buzet; Chablis; white Bordeaux Grave; Muscadet
Potjevleesch (Little Pot of Meat): several meats mixed together, combined with onions, a drop of vinegar, and simmered; served cold. Red Bordeaux Fronsac; red anjou; red Beaujolais Fleurie
Sole Meunière: Sole fish filets dressed with flour and lightly fried White Burgundy Meursault; white Sancerre; white Haut Poitou; white Reuilly; white Bordeaux Entre Deux Mers
Sole Meunière: Sole fish filets dressed with flour and lightly fried White Burgundy Meursault; white Sancerre; white Haut Poitou; white Reuilly; white Bordeaux Entre Deux Mers
Cheese:
Maroilles (AOC): smelly soft cow milk cheese with red washed rind Red Bourgeuil; Madiran; red Burgundy Nuits St Georges; red Bordeaux Pomerol; white Jura Arbois; white Pouilly-fumé
Pavé du Nord: hard pink cow cheese made with raw milk Cahors; red Burgundy Pommard; red Beaujolais Brouilly
Vieux-Lille (The skunk of all French cheese, also called "Stinking of Lille"): semi soft cow cheese with sticky washed ring. Cahors; red Bourgeuil; Madiran; red Burgundy Nuits St Georges; red Bordeaux Pomerol
Maroilles (AOC): smelly soft cow milk cheese with red washed rind Red Bourgeuil; Madiran; red Burgundy Nuits St Georges; red Bordeaux Pomerol; white Jura Arbois; white Pouilly-fumé
Pavé du Nord: hard pink cow cheese made with raw milk Cahors; red Burgundy Pommard; red Beaujolais Brouilly
Vieux-Lille (The skunk of all French cheese, also called "Stinking of Lille"): semi soft cow cheese with sticky washed ring. Cahors; red Bourgeuil; Madiran; red Burgundy Nuits St Georges; red Bordeaux Pomerol
Dessert:
Tarte Flamande: buttered crusty apple pie Montbazillac; Pineau des Charentes; any Muscat; Gewürztraminer vendanges tardives
Paris & its region (Dishes of all other French regions are served in Paris restaurants)
Boudin Blanc Richelieu hot white sausage made with poultry liver, pork, cream, milk, flour and truffles red Côte du Rhône Tricastin; Beaujolais Fleurie; white Burgundy Chassagne-Montrachet; Riesling; white Pouilly-Fuissé
Boudin Blanc Richelieu hot white sausage made with poultry liver, pork, cream, milk, flour and truffles red Côte du Rhône Tricastin; Beaujolais Fleurie; white Burgundy Chassagne-Montrachet; Riesling; white Pouilly-Fuissé
Brie en croute: warm brie cheese in dow Red Alsace; red Bergerac; red Bourgueil; red Beaujolais Brouilly; red Burgundy Chambolle-Musigny; red Bordeaux Pomerol; Chablis; white Touraine; rosé Sancerre
Gigot d'Agneau: roast lamb leg served with white beans Red bordeaux Haut Médoc or Margaux; red Chinon; Cahors; red Burgundy Aloxe-Corton; red Côte du Rhône Châteauneuf du P.
Gratinée: onion soup topped with toast covered with crust of Comté or Swiss cheese red Beaujolais Fleurie; Riesling
Navarin d'Agneau: lamb stew including potatoes and carots Red Bordeaux Haut-Médoc; red Burgundy Aloxe-Corton; red Côte du Rhône Châteauneuf du P
Onglet à l'Echalotte: hanger steak with butter, red wine and shallots sauce Red Alsace; red Bergerac; red Bourgueil; red Beaujolais Brouilly or Fleurie; red Burgundy Macon; red Bordeaux Pomerol;
Paupiettes de Veau: thin wrap of beacon and veal stuffed with onions, veal, mushrooms, egg yoke and simmered in water Red Alsace; Red Beaujolais Brouilly; red Burgundy Beaune; Red Bordeaux Haut Médoc; white Anjou; Chablis; white Burgundy Chassagne-Montrachet; white Minervois
Pommes Dauphines: small balls of compact mashed potatoes deeped in yoke and fried
Tartare de Boeuf: tartar steak Red Anjou; Cahors; red Burgundy Beaune or Macon; red Bordeaux Grave or Pomerol or St Emilion
Soufflé cheese: Provence Rosé; Chablis; white Bordeaux Graves; white Pouilly-Fuissé; white Sancerre
Steak au Poivre: grilled Prime rib with pepper and cream sauce Red Anjou; Cahors; red Burgundy Macon; red Bordeaux Graves or Pomerol or St Emilion
Steak au Poivre: grilled Prime rib with pepper and cream sauce Red Anjou; Cahors; red Burgundy Macon; red Bordeaux Graves or Pomerol or St Emilion
Cheese:
Brie: soft cow cheese (unpasteurized in Europe) Red beaujolais Brouilly; red Bordeaux Médoc; red Burgundy Beaune or Santenay or Volnay; white Chablis; Gewürztraminer
Coulommiers: soft cow cheese with bloomy rind Red Bordeaux Médoc; red Saumur; white Burgundy Hautes Côtes de Beaune
Brie: soft cow cheese (unpasteurized in Europe) Red beaujolais Brouilly; red Bordeaux Médoc; red Burgundy Beaune or Santenay or Volnay; white Chablis; Gewürztraminer
Coulommiers: soft cow cheese with bloomy rind Red Bordeaux Médoc; red Saumur; white Burgundy Hautes Côtes de Beaune
Desserts:
Crème Brulée cold creamy custard with hot caramelized top Muscat de Rivesaltes; sweet Barzac; sweet Jurancon; Gewürztraminer; Champagne
Crêpes Suzette: caramelized Crêpes with Grand Marnier (flammed) Banyul; Montbazillac; Vin de Paille (Straw wine); Crémant
Ile Flottante: caramelized whipped egg whites floating on custard Banyul; Barzac; Montbazillac; Crémant; Vin de Paille (Jura Straw wine)
Mille feuille or Napoleon: pastry made of puff dow layers & creamy custard layers white Burgundy Puligny; Muscat de Rivesaltes; Pineau des Charentes; Champagne
Mille feuille or Napoleon: pastry made of puff dow layers & creamy custard layers white Burgundy Puligny; Muscat de Rivesaltes; Pineau des Charentes; Champagne
Parfait Moka: coffee ice cream Red Bordeaux Blaye; Rosé Crémant; Rosé Champagne
Paris Bresse Cake: pastry filed with hazelnut custard sweet Barzac; Gewürztraminer; Rosé wine; Pineau des Charentes; Champagne
Pêche Melba: half peach on top of Vanilla ice cream with raspberry syrup and Chantilly Champagne or Crémant
Poire Belle Hélène: pear poched in sugar syrup with Vanilla ice cream and hot dark chocolate Champagne or Crémant
Pêche Melba: half peach on top of Vanilla ice cream with raspberry syrup and Chantilly Champagne or Crémant
Poire Belle Hélène: pear poched in sugar syrup with Vanilla ice cream and hot dark chocolate Champagne or Crémant
Profiterolles: rounded pastries filed with Vanilla ice cream and dark chocolate covered Rosé wine; Rosé Crémant; Rosé Champagne; Barsac
Soufflé framboise (raspberry): Red Bordeaux Blaye or Bourg; Barsac, Sauternes; Crémant; Champagne
Soufflé chocolat: Banyuls; Barsac; Sauternes, Crémant; Pineau des Charentes; Champagne
Poitou-Charentes
Huitres Marennes (oysters) Muscadet; white Burgundy Macon; white Pouilly-Fuissé; white Sancerre
Huitres Marennes (oysters) Muscadet; white Burgundy Macon; white Pouilly-Fuissé; white Sancerre
Mouclade: steamed musles in a glass of Charente / white wine, garlic and cream broth White Burgundy Macon; white Bordeaux Graves; red Bordeaux Côte de Blaye; Pouilly-Fuissé
Saint Jacques à l'Orange: sauted sea scallops with orange & cream sauce White Burgundy Macon; white Bordeaux Graves; Muscadet; Provence rosé; red Bordeaux Côte de Blaye; Pouilly-Fuissé
Cheese:
Bougon: goat-milk cheese with bloomy rind Red Beaujolais Brouilly; Chinon; red Provence; red Anjou
Buche: pasteurized goat cheese Red Beaujolais Brouilly; Chinon; red Provence; red Anjou
Saint Maixen: goat cheese Red Beaujolais Brouilly; Chinon; red Provence; red Anjou
Bougon: goat-milk cheese with bloomy rind Red Beaujolais Brouilly; Chinon; red Provence; red Anjou
Buche: pasteurized goat cheese Red Beaujolais Brouilly; Chinon; red Provence; red Anjou
Saint Maixen: goat cheese Red Beaujolais Brouilly; Chinon; red Provence; red Anjou
Provence & Riviera
Aioli: white fish served sauce mayonnaise style including a lot of garlic Provence Rosé; Red Bordeaux Côte de Blaye; white Sancerre
Bouillabaisse: stew of white fishes, tomatoes and potatoes cooked in olive oil, garlic, safran and bouquet garni; served with Rouille sauce: garlic, Cayenne pepper and safran mayonnaise White Burgundy Macon; white Bordeaux Graves; Provence rosé; Red Bordeaux Côte de Blaye; white Pouilly-Fuissé
Oursins: raw sea urchin (sometimes cooked in a white wine sauce) Chablis; Sancerre; Provence rosé
Oursins: raw sea urchin (sometimes cooked in a white wine sauce) Chablis; Sancerre; Provence rosé
Ratatouille: stew of eggplant, tomatoes, zuccini, green peppers in garlic & olive oil White Bordeaux Grave; white Burgundy Macon; Chablis; white Sancerre; Provence rosé
Salade Nicoise (real): boiled potatoes & green beans, tomatoes, anchovies, garlic, olive oil Red Bordeaux Medoc; White Bordeaux Graves; white Burgundy Macon; Chablis; white Sancerre; Provence rosé
Salade Nicoise (real): boiled potatoes & green beans, tomatoes, anchovies, garlic, olive oil Red Bordeaux Medoc; White Bordeaux Graves; white Burgundy Macon; Chablis; white Sancerre; Provence rosé
Soupe de Poisson: white fish stew with garlic & safran made into soup Provence Rosé; red Bordeaux Côte de Bourg; white Pouilly-Fuissé
Tapenades: black olive purée with garlic and olive oil red Bordeaux Côte de Bourg; Pouilly-Fuissé
Tapenades: black olive purée with garlic and olive oil red Bordeaux Côte de Bourg; Pouilly-Fuissé
Tomates Provencales: oven cooked half tomatoes covered with garlic, olive oil, bread crust and Parmesiano style cheese White Touraine; white Sauvignon; Provence Rosé Cassis; Sancerre Rosé
Cheese:
Banon Goat cheese Provence white; Chablis
Brousse Blended goat & cow cheese Red Bordeaux Graves or Côte de Bourg; white Pouilly-Fuissé
Banon Goat cheese Provence white; Chablis
Brousse Blended goat & cow cheese Red Bordeaux Graves or Côte de Bourg; white Pouilly-Fuissé
Savoie
Fondue Savoyarde: melted Tome cheese in white wine kept hot on table in which bread dices are deeped White Savoy Etoile or Crepy; Sylvaner; Burgundy Macon blanc; sweet Loupiac
Gratin Dauphinois: thin slices of poatoes oven cooked in butter, milk and cream sauce, topped with a gratin melted Tome cheese Red beaujolais Villages; Red Bordeaux Côte de Bourg; red Gigondas; white Riesling; White Savoy Etoile
Raclette: melted Tomme cheese scrapped on smoked ham slices and boiled potatoes White Savoy Etoile or Crepy; Sylvaner; white Burgundy Macon
Cheese:
Chevrotin: small hard goat cheese Red Beaujolais Morgon; red Bourgeuil; red Côte du Rhône Hermitage
Tomme de Savoie: mild semi firm cow cheese White Savoy Apremont; white Alsace Pinot Blanc
Chevrotin: small hard goat cheese Red Beaujolais Morgon; red Bourgeuil; red Côte du Rhône Hermitage
Tomme de Savoie: mild semi firm cow cheese White Savoy Apremont; white Alsace Pinot Blanc
Sud-Ouest (South west)
Confit de Canard: duck legs slowly cooked in duck fat then oven grilled Red Bergerac; Cahors; red Bearn; red Bordeaux Côte de Blaye; red Jura Arbois; red Bordeaux Médoc or St Emilion; red Burgundy Pommard.
Canard à l'Orange: roasted duck with orange & cream sauce Cahors; red Beaujolais Village; red Côte du Rhône Châteauneuf du P.; red Chinon; red Burgundy Corton or Côte de Beaune; Jura Vin Jaune; Rosé Bandol; Barsac
Canard à l'Orange: roasted duck with orange & cream sauce Cahors; red Beaujolais Village; red Côte du Rhône Châteauneuf du P.; red Chinon; red Burgundy Corton or Côte de Beaune; Jura Vin Jaune; Rosé Bandol; Barsac
Boeuf à la Perigourdine: beef filet mignon with a foie gras, truffle, cream and madeira sauce red Côte du Rhône Châteauneuf du P.; red Bordeaux St Emilion or St Estephe
Foie Gras mi-cuit Canard: Duck fat liver slowly cooked; kept with a pinkish center Sauternes or Montbazillac (NOTE: I think that a Foie Gras should not come with any wine, due to its special & fine taste)
Magret de Canard: sauted duck breast with cream and truffle sauce Cahors; red Bordeaux Haut-Médoc or Pomerol or Margaux; red Alsace; red Beaujolais Brouilly; white Alsace Pinot Auxerrois
Ris de Veau aux truffes: lightly sauted sweetbread with a truffle & cream sauce red Bordeaux Montagne-St Emilion; red Bourgeuil; red Anjou-Villages;
Terrine de Foie Gras: chunks of pork and duck fat liver cooked in a terrine Sauternes or Montbazillac
Salade Landaise: composed salad made of lettuce with smoked duck breast slices and gizzards Cahors; red Bordeaux Haut-Médoc or Pomerol; red Burgundy Macon; White Burgundy Santenay; Chablis
Cheese:
Bamalou: uncooked pressed cow cheese
Cabecou: uncooked pressed goat cheese
Cabriou: uncooked pressed goat cheese
Laguiole: uncooked pressed cow cheese
Roquefort blue sheep cheese Cahors; red Bordeaux Médoc or Graves; red Côte du Rhône Châteauneuf du P.; red Burgundy Gevrey-Chambertin; Jura Vin Jaune
Bamalou: uncooked pressed cow cheese
Cabecou: uncooked pressed goat cheese
Cabriou: uncooked pressed goat cheese
Laguiole: uncooked pressed cow cheese
Roquefort blue sheep cheese Cahors; red Bordeaux Médoc or Graves; red Côte du Rhône Châteauneuf du P.; red Burgundy Gevrey-Chambertin; Jura Vin Jaune
Dessert:
Tourte Pruneaux a l'Armagnac prunes pie cooked with Armagnac Sauternes or Montbazillac; Chablis
Toulouse & its region
Cassoulet: slow cooked casserole containing pork and white beans Cahors; red Bearn; red Côte du Rhône Châteauneuf du P.; red Bergerac; red Bordeaux Pomerol; red Fronton
Cassoulet au Confit: slow cooked casserole containing fatty duck parts and white beans Same as Cassoulet above
Boeuf Cyrano: beef filets cooked with pruns and foie gras Cahors; red Bearn; red Côte du Rhône Châteauneuf du P.; red Bordeaux Pomerol
Millas: sauted cornmeal paste biscuits; can be sweet or savoury White Bordeaux Graves; Chablis; Red Bordeaux Côte de Blaye; white Pouilly-Fuissé
Saucisse de Toulouse: pork sausage Red Bergerac, Cahors; Red Côte du Rhône Crozes Hermitage; Red Pays D'Oc Merlot
Cheese:
Saint-Lary: uncooked cow cheese Red Bergerac, Red Pays D'Oc Merlot
Tourmalet: uncooked cow pressed cheese Red Bergerac, Cahors; Red Côte du Rhône Crozes Hermitage
Saint-Lary: uncooked cow cheese Red Bergerac, Red Pays D'Oc Merlot
Tourmalet: uncooked cow pressed cheese Red Bergerac, Cahors; Red Côte du Rhône Crozes Hermitage
Val de Loire & Center
Andouillette: tripe sausage Red Beaujolais Brouilly; Red Chinon; Red anjou; Red Burgundy Chassagne-Montrachet; red Côte du Rhône Crozes Hermitage
Rillettes du Mans: paté of cubed pork or goose meat slowly cooked in fat Red Touraine; Red Burgundy Macon; White Muscadet; Rosé Sancerre
Cuissot de Chevreuil: roasted deer leg served with groseille purée Cahors; Red Bearn; Red Côte du Rhône Châteauneuf du P.; Red Bergerac; Red Bordeaux Pomerol; Red Jura; Red Burgundy Corton
Cuissot de Chevreuil: roasted deer leg served with groseille purée Cahors; Red Bearn; Red Côte du Rhône Châteauneuf du P.; Red Bergerac; Red Bordeaux Pomerol; Red Jura; Red Burgundy Corton
Truite aux Amandes: sauted trout in butter and almonds White Bordeaux Graves; Chablis; Red Bordeaux Côte de Blaye; White Pouilly-Fuissé
Cheese:
Crezancy Sancerre: soft goat cheese with natural rind White sancerre
Pouligny St Pierre: aged goat cheese Red Burgundy Macon; Pouilly-Fumé
Crezancy Sancerre: soft goat cheese with natural rind White sancerre
Pouligny St Pierre: aged goat cheese Red Burgundy Macon; Pouilly-Fumé
--- Other dishes Which wine? "White" = non sweet
* See "Sauces" at the end: some sauce ingredients require different wines
Eggs with
- Seafood Any White; Rosé
- Ham or Bacon Red Bordeaux Médoc or Pauillac; Red Burgundy Nuits; Red Côte du Rhône Châteauneuf
- Swiss cheese White Burgundy Macon; White Jura; White Savoie; Provence rosé; Red Bordeaux Haut-Médoc
Salads
- Niçoise Red Bordeaux Médoc; White Bordeaux Graves; White Burgundy Macon; Chablis; White Sancerre; Provence rosé
- Caesar Beaujolais Fleurie; Red Bordeaux Haut-Médoc
- Tuna White Burgundy Macon; Chablis; Provence rosé; Red Bordeaux Côte de Bourg
- Pasta Provence or Jura Rosé; Red Bordeaux Côte de Bourg or Médoc
Oysters Any white except Savoie and Jura
Crawfishes Any white except Savoie
Lobster * White; Provence rosé; Red Bordeaux Côte de Bourg or Médoc
Shrimps Any white except Savoie and Jura; Provence rosé
White fishes *
Ocean & Sea White
River White except Savoie and Jura
Red fishes *
Salmon Provence Rosé; Red Bordeaux Côte de Bourg or Médoc; White Burgundy Meursault
Tuna Provence Rosé; Red Bordeaux Côte de Bourg; Red Burgundy Nuits
Chicken * Red Beaujolais Fleurie; Red Bordeaux Pauillac; Red Burgundy Nuits
Duck Red Bordeaux Pauillac; Red Burgundy Beaune or Macon; Red Côte du Rhône; Cahors
Goose Red Bordeaux Pomerol or Margaux; Red Burgundy Nuits; Red Côte du Rhône
Turkey Red Beaujolais Fleurie; Red Bordeaux; Red Burgundy Meursault; Red Côte du Rhône Hermitage
Turkey Red Beaujolais Fleurie; Red Bordeaux; Red Burgundy Meursault; Red Côte du Rhône Hermitage
Game (Poultry) Red Bordeaux Côte de Bourg; Red Burgundy Macon; Red Côte du Rhône Chateauneuf
Game (Big): Red Burgundy Aloxe; Corton; Red Côte du Rhône Hermitage; Red Bordeaux Pomerol; Cahors
Beef * Any red wine except Cahors
Lamb: Any Bordeaux red wine
Pork * Red Bordeaux Côte de Bourg; Red Burgundy Macon; Riesling; White Sancerre
Pork * Red Bordeaux Côte de Bourg; Red Burgundy Macon; Riesling; White Sancerre
Veal * Red Bordeaux Côte de Bourg; Riesling; White Sancerre
Caviar White Bordeaux; Champagne
Couscous with meat Red Beaujolais Fleurie; Red Burgundy Beaune; Red Côte du Rhône Hermitage; Red Cahors or try a Red Boulaoune (Morocco) or a Sidi Brahim Rosé or Red (Algeria)
Sushi Chablis, Muscadet, Riesling
Tagine with meat: Red Beaujolais Fleurie; Red Burgundy Beaune; Red Côte du Rhône Hermitage; or try a Red Boulaoune (Morocco).
Vegetables raw Any White or Rosé; Red Bordeaux Côte de Bourg or Margaux Cru Bourgeois
Sushi Chablis, Muscadet, Riesling
Tagine with meat: Red Beaujolais Fleurie; Red Burgundy Beaune; Red Côte du Rhône Hermitage; or try a Red Boulaoune (Morocco).
Vegetables raw Any White or Rosé; Red Bordeaux Côte de Bourg or Margaux Cru Bourgeois
Vegetables cooked Any White; Red Bordeaux Côte de Bourg or Blaye
Asperagus Provence Rosé; any White
Artichoke Red Bordeaux Côte de Bourg; Rosé
Artichoke Red Bordeaux Côte de Bourg; Rosé
Cabage cooked with meat Red Beaujolais Fleurie, Red Burgundy Nuits, Red Côte du Rhône Hermitage
Mushrooms sauted Red Bordeaux Côte de Bourg or Blaye; Sancerre
Mushrooms sauted Red Bordeaux Côte de Bourg or Blaye; Sancerre
Potatoes sauted * Red Beaujolais Moulin a Vent, Red Burgundy Macon, Red Côte du Rhône Hermitage
Sweet potatoes Red Bordeaux Côte de Bourg; Provence rosé
White beans: Red Bordeaux Côte de Blaye; Jura rosé
White beans: Red Bordeaux Côte de Blaye; Jura rosé
--- Other Desserts
Cake with Custard: Rosé; Barsac; Jura Vin de Paille; Crémant
Cheese cake: Red Bordeaux Côte de Bourg; Rosé; White Sancerre; Crémant
Dark Chocolate desserts: Red Bordeaux Pauillac or St Emilion; Beaujolais Fleurie; Pineau des Charentes; Champagne Brut Rosé
Dark Chocolate desserts: Red Bordeaux Pauillac or St Emilion; Beaujolais Fleurie; Pineau des Charentes; Champagne Brut Rosé
Ice Creams: Depends on the flavors but Champagne or Crémant go with any kind
Tart with fruits: Red Bordeaux Côte de Bourg; any Rosé; any White; Barsac; Crémant
Tart with fruits: Red Bordeaux Côte de Bourg; any Rosé; any White; Barsac; Crémant
--- Sauces based on ... : White = non sweet
Aioli: sauce mayonnaise style including a lot of garlic Red Burgundy Beaune or Macon; Red Côte du Rhône; Cahors; Provence Red or Rosé
Aioli: sauce mayonnaise style including a lot of garlic Red Burgundy Beaune or Macon; Red Côte du Rhône; Cahors; Provence Red or Rosé
Barbecue mild or hot: Red Burgundy Beaune or Nuits; Red Côte du Rhône; Cahors
Béarnaise: Red Bordeaux Médoc or Pauillac
Blue cheese: Red Burgundy Macon; Red Côte du Rhône; Cahors
Curry: Red Burgundy; Red Côte du Rhône; Cahors
Garlic (with meat) no wine: Red Bordeaux Pauillac or Médoc; Red Burgundy Beaune; Red Côte du Rhône; Cahors
Garlic (with fish) no wine: White Sancerre; Provence rosé; Red Bordeaux Côte de Blaye
Hollandaise: White Sancerre; White Jura; Red Bordeaux Côte de Blaye
Mustard (Dijon), not vinaigrette: Red Beaujolais; Red Burgundy Beaune or Nuits; Red Côte du Rhône
Onions, no wine: Red Beaujolais Pauillac; Red Burgundy Macon; Red Côte du Rhône Hermitage
Onions, with wine: same type of wine than for the sauce (you got to choose a good wine for the sauce!)
Pesto: red Bordeaux Pauillac or Margaux; Beaujolais Fleurie
Red wine: Red Bordeaux Pauillac or St Emilion; Red Burgundy Nuits or Macon; Red Côte du Rhône; Cahors; red Languedoc
Rouille (garlic, cayenne pepper and safran mayonnaise): White Burgundy Meursault; Red Bordeaux Côte de Bourg or Pomerol or Margaux Cru Bourgeois; Provence rosé
Béarnaise: Red Bordeaux Médoc or Pauillac
Blue cheese: Red Burgundy Macon; Red Côte du Rhône; Cahors
Curry: Red Burgundy; Red Côte du Rhône; Cahors
Garlic (with meat) no wine: Red Bordeaux Pauillac or Médoc; Red Burgundy Beaune; Red Côte du Rhône; Cahors
Garlic (with fish) no wine: White Sancerre; Provence rosé; Red Bordeaux Côte de Blaye
Hollandaise: White Sancerre; White Jura; Red Bordeaux Côte de Blaye
Mustard (Dijon), not vinaigrette: Red Beaujolais; Red Burgundy Beaune or Nuits; Red Côte du Rhône
Onions, no wine: Red Beaujolais Pauillac; Red Burgundy Macon; Red Côte du Rhône Hermitage
Onions, with wine: same type of wine than for the sauce (you got to choose a good wine for the sauce!)
Pesto: red Bordeaux Pauillac or Margaux; Beaujolais Fleurie
Red wine: Red Bordeaux Pauillac or St Emilion; Red Burgundy Nuits or Macon; Red Côte du Rhône; Cahors; red Languedoc
Rouille (garlic, cayenne pepper and safran mayonnaise): White Burgundy Meursault; Red Bordeaux Côte de Bourg or Pomerol or Margaux Cru Bourgeois; Provence rosé
Shallots & cream with fish or vegetables: Red Bordeaux Côte de Bourg; Beaujolais Fleurie; Rosé
Spicy with meat: Red Burgundy Beaune; any Red Côte du Rhône; Cahors
Spicy with fish: White Sancerre; Pouilly-Fuissé; Red Bordeaux Côte de BourgTomato with meat: Bordeaux Haut-Médoc; Red Beaujolais Fleurie
Spicy with meat: Red Burgundy Beaune; any Red Côte du Rhône; Cahors
Spicy with fish: White Sancerre; Pouilly-Fuissé; Red Bordeaux Côte de BourgTomato with meat: Bordeaux Haut-Médoc; Red Beaujolais Fleurie
Tomato with white fish / vegetable: Chablis, White Bordeaux; White Sancerre; Provence rosé
Truffles (Black) & cream with white meat / fish: White Burgundy Meursault or Puligny Montrachet
Truffles (Black) & cream with red meat: Red Bordeaux Côte de Bourg or Pomerol or Margaux Cru Bourgeois
Truffles (white) & cream with white pastas, meat / fish: White Burgundy Meursault or Puligny Montrachet
Truffles (Black) & cream with white meat / fish: White Burgundy Meursault or Puligny Montrachet
Truffles (Black) & cream with red meat: Red Bordeaux Côte de Bourg or Pomerol or Margaux Cru Bourgeois
Truffles (white) & cream with white pastas, meat / fish: White Burgundy Meursault or Puligny Montrachet
White wine: Any White; Bandol rosé
Top French Chefs
check the chapter 6
w
J - Liquors, Brandies, White Alcohols (Eau de Vie), etc
K - Typical French Apéritifs (Alcoholic beverage just before a meal)
France is the world's #1 exporting country of alcoholic beverages (2014).
Anisette or Pastis: An anise-flavored liqueur typically containing 40–45% of alcohol per liter. The Pastis is a very popular drink in the south of France, particularly in Provence.
Armagnac: A distinctive kind of brandy produced in the Armagnac region in Gascony. It is distilled from wine usually made from a blend of
Absinthe: Originating in the canton of Neuchâtel in Switzerland in the late 18th century, it is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium, together with green anise, sweet fennel, and other medicinal herbs. It was banned in France until 1993, due to cases of serious illness among its consumers.
Bénédictine: An herbal liqueur beverage developed by Alexander the Great in the 19th century and produced in France in the Benedictine Abbey of Fecamp in Normandy.
Calvados: Made by distilling cider in the French department (district) of Calvados in Normandy, and some other areas in Normandy. The best is the Calvados Domfrontais (1% of production), made of apples and pears in the region called Domfrontais, using only one round of distillation in an columnar still.
Chambord: Modelled after a raspberry liqueur produced in the Loire Valley of France during the late 17th century, which was said to have been introduced to Louis XIV during one of his visits to the Château de Chambord. Today, English people are the top consumers of this liquor, before the French.
Chartreuse: There are 2 types of liqueur Chartreuse: Yellow and Green. It has been made by the Carthusian Monks since 1737 following the instructions set out in the secret manuscript given to them by Maréchal d'Estrées in 1605. It is composed of distilled alcohol aged with 130 herbs, plants and flowers. The liqueur is named after the Monks' Grande Chartreuse monastery, located in the Chartreuse Mountains in the region of Grenoble in France and is produced in their distillery in the nearby town of Voiron.
Chouchen (called Hydromel by the Celts): An alcoholic beverage popular in Bretagne (Brittany or Britz in Celt), it is a type of mead, from the fermentation of honey in water; the fermentation process is initiated by the addition of freshly pressed apple juice. Chouchen normally contains 14% alcohol by volume.
Cognac: Named after the city of Cognac in France, it is a variety of Eau-de-Vie or Brandy. It is produced in the wine-growing region surrounding the town and divided into 6 zones: Grande Champagne (top), Petite Champagne, Borderies, Fins Bois, Bon Bois, and Bois Ordinaire. For a distilled brandy to bear the name Cognac, which is an Appellation d'Origine Contrôlée, its production methods must meet certain legal requirements. In particular, it must be made from specified grapes, of which Ugni blanc is the most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from the Limousin or Tronçais regions. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement. Cognac has several indications of rank in English such as VS, VSOP, XO, etc., and several ranking names in French; the top is Fine Champagne or Fine Napoléon [see lexicon at the end]. The top brands are Hennessy (LVMH group), Courvoisier, Martell and Remy Martin, all French.
Cointreau: Created by Adolphe Cointreau in 1845, it is a brand of triple sec, an orange-flavoured liqueur, produced in Saint-Barthélemy-d'Anjou. It was originally called "Curaçao Blanc Triple Sec". It is drunk as an apéritif and digestif. The first success of Alphonse Cointreau was with the cherry liqueur Guignolet [see below]. The Cointreau liqueur is not related to Grand Marnier.
Cointreau: Created by Adolphe Cointreau in 1845, it is a brand of triple sec, an orange-flavoured liqueur, produced in Saint-Barthélemy-d'Anjou. It was originally called "Curaçao Blanc Triple Sec". It is drunk as an apéritif and digestif. The first success of Alphonse Cointreau was with the cherry liqueur Guignolet [see below]. The Cointreau liqueur is not related to Grand Marnier.
Crème de Cassis: It is a sweet, dark red liqueur made from blackcurrants. The Crème de Cassis de Dijon (Burgundy) is the best and often used for making of the real Kir and has an AOC. Among all Dijon crèmes producers, Guyot is the most known. There are other regions producing the Crème de Cassis.
Gentiane: It’s a liqueur aperitif born around 1850 and made from the root of the yellow gentiane plant or Gentiana Lutea, grown on the high altitude volcanic slopes of Auvergne. The distillation is balanced with water, alcohol and neutral sugar.
Guignolet: It is a wild cherry liqueur. Its name come from the Guigne, a cherry found in the southwest of France. It's Alphonse Cointreau who reinvented the liqueur, many years after the original recipe was lost.
Genièvre: originally a medicine, the Genièvre or Jenever became a drink in the 17th. It is a liqueur made by distillation of juniper berries. It is produced in France, Belgium, Netherland and Germany. Jenever berries are also used in the Alsatian Choucroute.
Grand Marnier: it is an orange-flavored brandy liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar. Grand Marnier is the nickname of the original liqueur called Marnier Cordon Rouge. There are several uses for Grand marnier, among them for making the Crêpe-Suzette dessert.
Izarra: it is a sweet liqueur made in Bayonne in the French Basque Country. There is a Yellow Izarra and a Green Izarra. A bit alike the Chartreuse Liqueur, it is composed of distilled alcohol aged with herbs, plants and flowers.
Kirsch d'Alsace (or Elsasser Schnàps): It is an Alsatian alcohol made from Cherries, sometimes also called Schnaps (only 1 "p"). The German Schnapps (2 "p") refers to any kind of strong alcoholic beverage.
Liqueur de Myrthe Corse: it is an aromatic liqueur made from the Corsican Mirtus or Myrtle.Kirsch d'Alsace (or Elsasser Schnàps): It is an Alsatian alcohol made from Cherries, sometimes also called Schnaps (only 1 "p"). The German Schnapps (2 "p") refers to any kind of strong alcoholic beverage.
Marasquin: it is a French liqueur made with
small Maraschino cherries. It has a delicate flavour and is used for several cocktails worldwide. France' Giffard is the world leader for producing Marasquin.
Mirabelle de Lorraine: it is a alcohol based of Mirabelle yellow cherries from Lorraine region.
Marc de Bourgogne: Alike a Pomace brandy, it is a Burgundy alcohol distilled from pomace that is left over from winemaking after the Pinot grapes are pressed. Alcohol derived from pomace is also used as the traditional base spirit of other liquors. In Burgundy, there is a Kir aperitif version made of Marc and Crème de Cassis [see above]; you better eat something while drinking!
Pineau des Charentes: It is a fortified wine (mistelle or vin de liqueur), made from a blend of lightly fermented grape must and Cognac eau-de-vie. It is produced in the Charentes region.
Poire d'Alsace or Eau de Vie de Poire: It is a strong alcoholic liqueur made from the pear. The best comes from the Williams pear and contains up to 40 % of alcohol.
Pousse-Rapière (Push the sword): see paragraph Apéritifs below
Pousse-Rapière (Push the sword): see paragraph Apéritifs below
Triple Sec: Triple sec, originally Curaçao triple sec, is a variety of liqueur, an orange-flavoured liqueur made from the dried peels of bitter and sweet orange. The Combier distillery claims that Triple sec was invented some time between 1834 and 1848 by Jean-Baptiste Combier in Saumur, France.
Vodka Grey Goose: although Vodka is not a French alcohol, Grey Goose brand is and a successful one. It is also more expensive than classic brands such as Absolut (Owned by Pernod Ricard France).
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Find out about any kind of Cheeses
Androuet Paris: http://androuet.com Fr. & Eng.
K - Typical French Apéritifs (Alcoholic beverage just before a meal)
Dubonnet: favorite of Her Majesty the Queen of England, it is a sweet apéritif, a blend of fortified wine, herbs, and spices (including a small amount of Quinine) with fermentation being stopped by the addition of alcohol.
Kir: the blend of Burgundy Aligoté white wine and Dijon Blackcurrant liquor was first called "Blanc Cassis" but the Mayor of Dijon and lover of this apéritif, Priest Félix Kir, gave his name to the drink in 1960. There are 8 variations of the beverage, including the Kir Royal, the Kir Imperial, the Kir Cardinal, the Kir au Marc, the Kir Breton, etc.
Pastis: it was created by Ricard in 1932. This anise-flavored liqueur typically contains 40–45% of alcohol per liter. Ricard is now world number 1 liquor company: lots of Pastis sold!
Pousse-Rapière (Push the sword): created at the time of / for the Musketeers, this south west aperitif is fabulous and treaterous! It is made of a third of Triple Sec, a third of Armagnac and a third of Sparkling wine.. Since the beginning of the 20th century, the Pousse-Rapiere is sold already composed in bottle. En garde!
More coming soon
Selections of French Restaurants
In New York: http://frenchrestaurantsinusa.blogspot.com
In France: http://knowaboutfrance.blogspot.com
w In France: http://knowaboutfrance.blogspot.com
L - Short Lexicon
Main French Grape Varieties (Cépages) Underlined = Most used Fr = Originated in France
Barbaroux - Bourboulenc Fr - Braquet Fr - Cabernet Fr - Cabernet Franc Fr - Cabernet Sauvignon Fr - Carignan Fr - Chasselas Fr - Chardonnay Fr - Chenin Fr - Cinsault Fr - Clairette Fr - Colombard Fr - Fer Servadou Fr - Folle Blanche Fr - Gamay Fr - Gewürztraminer - Grenache - Jacquère - Malbec Fr - Marsanne Fr - Merlot Fr - Melon Fr - Mondeuse Fr - Mourvèdre - Muscadelle Fr - Muscadet Fr - Muscat - Pinot Blanc / Clevner Fr - Petit Verdot Fr - Pinot Gris Fr - Pinot Meunier Fr - Pinot Noir Fr - Pulsard - Riesling - Rolle - Roussane / Bergeron Fr - Roussette / Altesse Fr - Savarin Fr - Syrah Fr - Sylvaner - Sauvignon Fr - Semillon Fr - Tibouren - Ugni - Viognier Fr . Corsica: Aleatico - Barbarossa - Codicerta - Murescola - Niellucciu - Paga Debiti - Prumeste - Sciaccarellu - Vermentinu.
Worldwide Grape Varieties www.wine-searcher.com/grape-varieties.lml Click letters on the left
Worldwide Grape Varieties www.wine-searcher.com/grape-varieties.lml Click letters on the left
About Wine (Sur le Vin)
Cépage: grape variety or varietal. Cépage can also defines the whole plant.
Classé: The word "Classé" is similar to "Quality Certified" for Bordeaux wines and often comes after another classification mention [see Premier Cru below]. It doesn't always means "top wine" but it guarantees a good quality in the category; the price is also determinant.
Cru Bourgeois: this wine classification created in 1932 applied to Bordeaux wines of the Médoc & Haut Médoc areas. In 2009, it was extended and now it includes 243 houses of Margaux, Médoc, Haut-Médoc, Pauillac, Saint-Estèphe and Saint Julien. Cru Bourgeois wines are generally good and not always as expensive as other good Bordeaux wines.
Grand Cru: this term is used for top-quality wines of Alsace, Bordeaux, Burgundy, Languedoc-Roussillon, and sometimes Champagne. It is the highest rank for wines, above "Premier Cru" and "Cru Classé"
Grape: in French Raisin. The French word Grappe means Bunch.
Green harvests: see "Vendanges vertes"
Jeune (Vin jeune) - Do not make any confusion with "Vin Jaune" (Yellow wine) nor with Primeur or Nouveau. A "Vin jeune" or young wine should be kept some time in cellar for aging; top wines too can be "jeune".
Paille means Straw: Jura region produced a sweet wine from grapes that are dried on straw for a short period.
Premier Cru - First growth: the wine is guaranteed to be the prime wine of the production. It is a quality ranking mostly in Burgundy, coming just after Grand Cru [see above]. Bordeaux wines have Premier Cru for Graves, Medoc, Saint Emilion and Sauternes; Bordeaux also have Second Cru [see below], Troisième (third) Cru, up to 5th Cru.
Cépage: grape variety or varietal. Cépage can also defines the whole plant.
Classé: The word "Classé" is similar to "Quality Certified" for Bordeaux wines and often comes after another classification mention [see Premier Cru below]. It doesn't always means "top wine" but it guarantees a good quality in the category; the price is also determinant.
Cru Bourgeois: this wine classification created in 1932 applied to Bordeaux wines of the Médoc & Haut Médoc areas. In 2009, it was extended and now it includes 243 houses of Margaux, Médoc, Haut-Médoc, Pauillac, Saint-Estèphe and Saint Julien. Cru Bourgeois wines are generally good and not always as expensive as other good Bordeaux wines.
Grand Cru: this term is used for top-quality wines of Alsace, Bordeaux, Burgundy, Languedoc-Roussillon, and sometimes Champagne. It is the highest rank for wines, above "Premier Cru" and "Cru Classé"
Grape: in French Raisin. The French word Grappe means Bunch.
Green harvests: see "Vendanges vertes"
Jeune (Vin jeune) - Do not make any confusion with "Vin Jaune" (Yellow wine) nor with Primeur or Nouveau. A "Vin jeune" or young wine should be kept some time in cellar for aging; top wines too can be "jeune".
Paille means Straw: Jura region produced a sweet wine from grapes that are dried on straw for a short period.
Premier Cru - First growth: the wine is guaranteed to be the prime wine of the production. It is a quality ranking mostly in Burgundy, coming just after Grand Cru [see above]. Bordeaux wines have Premier Cru for Graves, Medoc, Saint Emilion and Sauternes; Bordeaux also have Second Cru [see below], Troisième (third) Cru, up to 5th Cru.
Primeur - It means wines made from the last harvest, with short maceration and fermentation, without oak aging as for the Beaujolais Nouveau. They are rarely top wines and must be immediately drunk. It is not a "Vin jeune" [see above].
Propriétaire-Récoltant - The owner of the vineyard is also the winemaker; it's a good sign!
Lie or Sediments - The "Lie" is residues found in top / old red wines; it is not a bad sign unless it is more than 2/5 of inch thick. It should not be found in any other type of wine. Check how to deal with the Lie in a red wine in chapter F.
Millésime: Vintage. The year of making is a very important criteria for top wines.
Lie or Sediments - The "Lie" is residues found in top / old red wines; it is not a bad sign unless it is more than 2/5 of inch thick. It should not be found in any other type of wine. Check how to deal with the Lie in a red wine in chapter F.
Millésime: Vintage. The year of making is a very important criteria for top wines.
Mono Cépage wine - Wine made from only 1 grape variety (Cépage).
Négociant - There are 2 kinds of Négociants: either it is a wholesaler who collects wines in large quantity then sells them to restaurants, stores or the public or it can be a Producer Négociant who makes his own wine and sells it directly to restaurants, stores or the public.
Nouveau - see Primeur
Saignée (Bleeding off) - It is a method to remove some of the juice from the Must to obtain a more concentrate color / flavor of the wine. It is sometimes used to make a second wine or for the rosé wines; this practice for rosé wines is judged by some French critics as faking.
Second Cru - "Second Growth" is a Bordeaux classification for a wine coming second after the top wine of a same property, generally a quite good wine. There are Troisième, Quatrième, and Cinquième Crus (third, fourth, fifth Growth). Good Bordeaux wines can be found even among Cinquième Crus. The word "Classé" sometimes comes after these classifications [see above].
Second Vin - It is a wine coming from a second vineyard, more recent, in a same property. The Second vin is often a "almost perfect copy" in quality from the original wine.
Nouveau - see Primeur
Saignée (Bleeding off) - It is a method to remove some of the juice from the Must to obtain a more concentrate color / flavor of the wine. It is sometimes used to make a second wine or for the rosé wines; this practice for rosé wines is judged by some French critics as faking.
Second Cru - "Second Growth" is a Bordeaux classification for a wine coming second after the top wine of a same property, generally a quite good wine. There are Troisième, Quatrième, and Cinquième Crus (third, fourth, fifth Growth). Good Bordeaux wines can be found even among Cinquième Crus. The word "Classé" sometimes comes after these classifications [see above].
Second Vin - It is a wine coming from a second vineyard, more recent, in a same property. The Second vin is often a "almost perfect copy" in quality from the original wine.
Sulfatage Vs Sulfitage: Sulfate is sprayed on the vineyard to avoid illness and insects. Sulfitage is the introduction of sulfites in the must to stop fermentation.
Tastevin: always in silver, it is a flat cup and a shinny tool for professionals and winemakers; it allows a good view of a wine as well as a quick aeration for tasting wines. The Confrerie des Chevaliers du Tastevin (Knights of Tastewine Brotherhood) based in the Clos de Vougeot castle in Burgundy is a famous 350-year old association of professionals and connoisseurs who ranked Burgundy wines. It includes chapters all over the world.
Tastevin: always in silver, it is a flat cup and a shinny tool for professionals and winemakers; it allows a good view of a wine as well as a quick aeration for tasting wines. The Confrerie des Chevaliers du Tastevin (Knights of Tastewine Brotherhood) based in the Clos de Vougeot castle in Burgundy is a famous 350-year old association of professionals and connoisseurs who ranked Burgundy wines. It includes chapters all over the world.
Vendanges Tardives: late harvests. On purpose, some winemakers wait for harvesting: the result is that red wines are a bit stronger in alcohol and white wines a bit more sweeter.
Vendanges vertes or Green Harvests: well before maturity, winemakers cut / remove some parts and grapes from the plants to allow a better growth.
Vieux (old): this term refers to the age of a wine or alcohol. Vieux Marc or Vieux Cognac is the French equivalent to VO in English. For grammatical reason, Vieux becomes Vieil in front of a vowel: Vieil Armagnac. The Cognac brandy uses English ranking mentions:
AC: Aged in Cask = at least 2 years in wooden cask (minimum age for a Cognac)
VS: Very Special or Three Star = 3 years in Oak cask
VO: Very Old = 4 years in Oak cask
Vintage: directly put in bottle just after production; generally at least 10 years old.
VSOP: Very Superior Old Pale or Five Star = up to 10 year in Oak cask
XO: Extra Old = 8 years and more in Oak cask; often includes Fine Napoléon and Réserve
Hors d'Age: Out of Age = More than 15 years in Oak cask; age not exactly known.
Vendanges vertes or Green Harvests: well before maturity, winemakers cut / remove some parts and grapes from the plants to allow a better growth.
Vieux (old): this term refers to the age of a wine or alcohol. Vieux Marc or Vieux Cognac is the French equivalent to VO in English. For grammatical reason, Vieux becomes Vieil in front of a vowel: Vieil Armagnac. The Cognac brandy uses English ranking mentions:
AC: Aged in Cask = at least 2 years in wooden cask (minimum age for a Cognac)
VS: Very Special or Three Star = 3 years in Oak cask
VO: Very Old = 4 years in Oak cask
Vintage: directly put in bottle just after production; generally at least 10 years old.
VSOP: Very Superior Old Pale or Five Star = up to 10 year in Oak cask
XO: Extra Old = 8 years and more in Oak cask; often includes Fine Napoléon and Réserve
Hors d'Age: Out of Age = More than 15 years in Oak cask; age not exactly known.
About Cuisine (sur la cuisine)
A l'étouffé: in New Orleans, this is a Cajun dish. But originally in France, it means "smothered": the food is slowly cooked in a hermetically sealed and heavy pan or a Terrine ware. It is NOT a pressure cooker (a French invention by the way).
A point - It means Medium rare in meat cooking. Bien cuit means Well done. Bleu means Rare and Saignant means Bloody Rare.
A l'étouffé: in New Orleans, this is a Cajun dish. But originally in France, it means "smothered": the food is slowly cooked in a hermetically sealed and heavy pan or a Terrine ware. It is NOT a pressure cooker (a French invention by the way).
A point - It means Medium rare in meat cooking. Bien cuit means Well done. Bleu means Rare and Saignant means Bloody Rare.
Biscuit - This French word has a different meaning from "Biscuit" used by English speaking people: biscuits are little "sugary" cookies served with an ice cream, Champagne or alcohol.
Cooking Temperatures: see "A point".
Cooking Temperatures: see "A point".
Entrée - Despite the way it is used in English, Entrée means Appetizer; the French verb Entrer means To enter, To get in. The main dish / course is a "Plat" ("t" not pronounced).
Salé / Sucré - Used for dishes; in English: Savoury / Sweet. It can also express the level of salt or sugar.
About Alcohol, Cooking, Restaurant
Bouilleur de Cru: Person that is authorized to produce its own alcohol "eau-de-vie". Until 1957, it could be transmitted from father to son and the Bouilleur didn't pay tax for the first 1000 degrees made per year, equivalent to 350 liters. The French law changed that (of course): no more inheritance and a tax applies over 10 liters. A Distillateur is a professional and is not enjoying any Bouilleur privilege.
Casserole: in French it originally means any cooking pans or sauce pans: Petite Casserole, Grande Casserole, etc; in the US, it is a dish used for the oven and the table and also a way of oven cooking a composition of meat or fish with vegetables. The way of cooking has various names in French: Ragout, Gratin, Gibelotte, Daube, etc.
Chef or Chef de Cuisine or Chef Cuisinier: Cooking Chief or Chief of Kitchen. She / he is the absolute boss in a restaurant, sometimes even equal to the owner. A Chef Propriétaire is at the same time the owner and chief of a restaurant.
Cocotte Minute: Pressure cooker (invented by a French company). Cocotte is also the name for a heavy pan with heavy cover (such as Le Creuset pans); for kids, it's a nickname for hens.
Maitre d'Hôtel or "Maitre d" in the US: he/she is the headwaiter and the one you want to talk to in a (real) restaurant if you're not happy. Don't ask for the Directeur (manager) in France: that is for a factory or office. [See next Patron]
Patron: despite the way it is used in English, Patron means Boss in French, from Patronus in Latin: Boss / Protector. The English word "Patron" is "Client" in French. In France street bars, a client would ask for the "Patron" while "Maitre d'Hotel" is for a (real) restaurant.
Terroir - This word coming from Terre or Earth has 2 meanings: for wine, it's basically the soil and climate. For food, such as in "Produit du Terroir", it is about the regional origin of a food product or recipe. www.nytimes.com/2013/09/01/sunday-review/vive-le-terroir.html?hp&_r=0
About Alcohol, Cooking, Restaurant
Bouilleur de Cru: Person that is authorized to produce its own alcohol "eau-de-vie". Until 1957, it could be transmitted from father to son and the Bouilleur didn't pay tax for the first 1000 degrees made per year, equivalent to 350 liters. The French law changed that (of course): no more inheritance and a tax applies over 10 liters. A Distillateur is a professional and is not enjoying any Bouilleur privilege.
Casserole: in French it originally means any cooking pans or sauce pans: Petite Casserole, Grande Casserole, etc; in the US, it is a dish used for the oven and the table and also a way of oven cooking a composition of meat or fish with vegetables. The way of cooking has various names in French: Ragout, Gratin, Gibelotte, Daube, etc.
Chef or Chef de Cuisine or Chef Cuisinier: Cooking Chief or Chief of Kitchen. She / he is the absolute boss in a restaurant, sometimes even equal to the owner. A Chef Propriétaire is at the same time the owner and chief of a restaurant.
Cocotte Minute: Pressure cooker (invented by a French company). Cocotte is also the name for a heavy pan with heavy cover (such as Le Creuset pans); for kids, it's a nickname for hens.
Maitre d'Hôtel or "Maitre d" in the US: he/she is the headwaiter and the one you want to talk to in a (real) restaurant if you're not happy. Don't ask for the Directeur (manager) in France: that is for a factory or office. [See next Patron]
Patron: despite the way it is used in English, Patron means Boss in French, from Patronus in Latin: Boss / Protector. The English word "Patron" is "Client" in French. In France street bars, a client would ask for the "Patron" while "Maitre d'Hotel" is for a (real) restaurant.
Terroir - This word coming from Terre or Earth has 2 meanings: for wine, it's basically the soil and climate. For food, such as in "Produit du Terroir", it is about the regional origin of a food product or recipe. www.nytimes.com/2013/09/01/sunday-review/vive-le-terroir.html?hp&_r=0
A votre santé! (Cheers for drinking) Bon appétit!
Thank you for visiting - Merci pour votre visite
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