Les Vins de la

France
1947 Cheval-Blanc sold at 304,375 US$ in 2010
1869 Chateau Lafite sold at 230,000 US$ in 2010
(Total of 690,000 US$ for three bottles at Hong Kong)

1907 Shipwrecked Heidsieck Champagne US$ $275,000

1992 a 6 liter Screaming Eagle Cabernet Sauvignon 1992
Sold for 500,000 US$ in 2000 at a Napa Valley charity auction

A Romanée-Conti 1945 sold for 558,000 US$ in 2018

This is not only the most expensive bottle of Burgundy ever sold but is the
most expensive bottle of wine ever sold. It was purchased by a collector in
2018 at a Sotheby’s sale in New York of the estate of Robert Drouhin, one of
the most notable men in Burgundy. The vineyard of Domaine de la Romanée-
Conti are renowned throughout Burgundy and embraced as the highest
quality standard of the notable wine. There were only 600 bottles made of the
1945 vintage, which is actually heralded as “the unicorn vintage” hence why it
smashed every record for the most expensive wine ever purchased.

© Victor E Rosez 1
 Bordeaux Wines
Grands crus classés en 1855 Médoc & Sauternes
The history of this classification

At the Exposition Universelle of 1855 in Paris, Emperor Napoleon III asked each wine region
to establish a classification.

The turning point

The Bordeaux Chamber of Commerce and Industry, founded in 1705, began that process for
the Gironde.

Criteria

Reputation of the wines and their transaction prices

Special labeling

This classification included only red wines from the Médoc, the Sauternes and Barsac sweet
white wines, and one Graves red cru.

THE CATEGORIES
For reds:
60 crus from the Médoc and 1 cru from Pessac-Léognan (Château Haut-Brion) based on five
categories: 5 Premiers Crus, 14 Deuxièmes Crus, 14 Troisièmes Crus, 10 Quatrièmes Crus,
18 Cinquièmes Crus.
For sweet whites:
27 crus of the Sauternes and Barsac appellations : 1 Premier Cru Supérieur, 11 Premiers
Crus, 15 Deuxièmes Crus.

Sole revision:
In 1973, the promotion of Château Mouton Rothschild from the rank of Deuxième Grands
Cru Classé to that of Premier Grand Cru Classé (Médoc).
For red wines, the 1855 classification, revised in 1973, has one cru from Graves and 60 from
the Médoc, distributed as follows:

PREMIERS CRUS

Château Haut-Brion, Pessac, AOC Pessac-Léognan

Château Lafite-Rothschild, Pauillac, AOC Pauillac

Château Latour, Pauillac, AOC Pauillac

Château Margaux, Margaux, AOC Margaux

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Château Mouton Rothschild, Pauillac, AOC Pauillac

DEUXIÈMES CRUS

Château Brane-Cantenac, Cantenac, AOC Margaux

Château Cos-d’Estournel, Saint-Estèphe, AOC Saint-Estèphe

Château Ducru-Beaucaillou, Saint-Julien-Beychevelle, AOC Saint-Julien

Château Durfort-Vivens, Margaux, AOC Margaux

Château Gruaud-Larose, Saint-Julien-Beychevelle, AOC Saint-Julien

Château Lascombes, Margaux, AOC Margaux

Château Léoville-Barton, Saint-Julien-Beychevelle, AOC Saint-Julien

Château Léoville-Las-Cases, Saint-Julien-Beychevelle, AOC Saint-Julien

Château Léoville-Poyferré, Saint-Julien-Beychevelle, AOC Saint-Julien

Château Montrose, Saint-Estèphe, AOC Saint-Estèphe

Château Pichon-Longueville-Baron-de-Pichon, Pauillac, AOC Pauillac

Château Pichon-Longueville-Comtesse-de-Lalande, Pauillac, AOC Pauillac

Château Rauzan-Ségla, Margaux, AOC Margaux

Château Rauzan-Gassies, Margaux, AOC Margaux

TROISIÈMES CRUS

Château Boyd-Cantenac, Cantenac, AOC Margaux

Château Calon-Ségur, Saint-Estèphe, AOC Saint-Estèphe

Château Cantenac-Brown, Cantenac, AOC Margaux

Château Desmirail, Margaux, AOC Margaux

Château Ferrière, Margaux, AOC Margaux

Château Giscours, Labarde, AOC Margaux

Château d’Issan, Cantenac, AOC Margaux

Château Kirwan, Cantenac, AOC Margaux

Château Lagrange, Saint-Julien-Beychevelle, AOC Saint-Julien

Château La Lagune, Ludon, AOC Haut-Médoc

Château Langoa-Barton, Saint-Julien-Beychevelle, AOC Saint-Julien

Château Malescot-Saint-Exupéry, Margaux, AOC Margaux

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Château Marquis-d’Alesme, Margaux, AOC Margaux

Château Palmer, Cantenac, AOC Margaux

QUATRIÈMES CRUS

Château Beychevelle, Saint-Julien-Beychevelle, AOC Saint-Julien

Château Branaire-Ducru, Saint-Julien-Beychevelle, AOC Saint-Julien

Château Duhart-Milon, Pauillac, AOC Pauillac

Château Lafon-Rochet, Saint-Estèphe, AOC Saint-Estèphe

Château Marquis-de-Terme, Margaux, AOC Margaux

Château Pouget, Cantenac, AOC Margaux

Château Prieuré-Lichine, Cantenac, AOC Margaux

Château Saint-Pierre, Saint-Julien-Beychevelle, AOC Saint-Julien

Château Talbot, Saint-Julien-Beychevelle, AOC Saint-Julien

Château La Tour-Carnet, Saint-Laurent-de-Médoc, AOC Haut-Médoc

CINQUIÈMES CRUS

Château d’Armailhac, Pauillac, AOC Pauillac

Château Batailley, Pauillac, AOC Pauillac

Château Belgrave, Saint-Laurent-de-Médoc, AOC Haut-Médoc

Château Camensac, Saint-Laurent-de-Médoc, AOC Haut-Médoc

Château Cantemerle, Macau, AOC Haut-Médoc

Château Clerc-Milon, Pauillac, AOC Pauillac

Château Cos-Labory, Saint-Estèphe, AOC Saint-Estèphe

Château Croizet-Bages, Pauillac, AOC Pauillac

Château Dauzac, Labarde, AOC Margaux

Château Grand-Puy-Ducasse, Pauillac, AOC Pauillac

Château Grand-Puy-Lacoste, Pauillac, AOC Pauillac

Château Haut-Bages-Libéral, Pauillac, AOC Pauillac

Château Haut-Batailley, Pauillac, AOC Pauillac

Château Lynch-Bages, Pauillac, AOC Pauillac

Château Lynch-Moussas, Pauillac, AOC Pauillac

4
Château Pédesclaux, Pauillac, AOC Pauillac

Château Pontet-Canet, Pauillac, AOC Pauillac

Château du Tertre, Arsac, AOC Margaux

For sweet white wines, the classification has 26 Sauternes and Barsac crus, distributed as follows:

PREMIER CRU SUPÉRIEUR

Château d’Yquem, Sauternes, AOC Sauternes

PREMIERS CRUS

Château Climens, Barsac, AOC Barsac

Clos Haut-Peyraguey, Bommes, AOC Sauternes

Château Coutet, Barsac, AOC Barsac

Château Guiraud, Sauternes, AOC Sauternes

Château Lafaurie-Peyraguey, Bommes, AOC Sauternes

Château Rabaud-Promis, Bommes, AOC Sauternes

Château Rayne-Vigneau, Bommes, AOC Sauternes

Château Rieussec, Fargues-de-Langon, AOC Sauternes

Château Sigalas-Rabaud, Bommes, AOC Sauternes

Château Suduiraut, Preignac, AOC Sauternes

Château La Tour-Blanche, Bommes, AOC Sauternes

DEUXIÈMES CRUS

Château d’Arche, Sauternes, AOC Sauternes

Château Broustet, Barsac, AOC Barsac

Château Caillou, Barsac, AOC Barsac

Château Doisy-Daëne, Barsac, AOC Barsac

Château Doisy-Dubroca, Barsac, AOC Barsac

Château Doisy-Védrines, Barsac, AOC Barsac

Château Filhot, Sauternes, AOC Sauternes

Château Lamothe (Despujols), Sauternes, AOC Sauternes

Château Lamothe-Guignard, Sauternes, AOC Sauternes

Château de Malle, Preignac, AOC Sauternes

5
Château de Myrat, Barsac, AOC Barsac

Château Nairac, Barsac, AOC Barsac

Château Romer-du-Hayot, Fargues-de-Langon, AOC Sauternes

Château Romer, Fargues-de-Langon, AOC Sauternes

Château Suau, Barsac, AOC Barsac

The Sauternes and Barsac crus classés also have significant

economic importance, as they cover 45% of the surface area

of their appellation and are responsible for 30% of its production.

THE GRAVES CLASSIFICATION

16 crus in the Graves classification

The history of this classification

In 1953, at the request of the Syndicat de défense de l’appellation des Graves, the Institut
national des appellations d’origine (INAO) established this classification.

Criteria
By municipality and wine type (red or white).

Special labeling
Only one classification level, no hierarchy; this classification is not subject to revision.

THE CATEGORIES

16 Crus, all of which belong to the AOC Pessac-Léognan:

7 red, 3 white, 6 red and white.

Château Haut-Brion, did you know that this is the only Bordeaux wine to be classified twice?
It appeared in both the Graves classification and the Grands Crus Classés en 1855.

CRUS CLASSÉS DE GRAVES

Château Bouscaut, Cadaujac, rouge et blanc

Château Carbonnieux, Léognan, rouge et blanc

Domaine de Chevalier, Léognan, rouge et blanc

Château Couhins, Villenave-d’Ornon, blanc

Château Couhins-Lurton, Villenave-d’Ornon, blanc

6
Château de Fieuzal, Léognan, rouge

Château Haut-Bailly, Léognan, rouge

Château Haut-Brion, Pessac (également Premier Cru classé en 1855), rouge 

Château Latour-Martillac, Martillac, rouge et blanc

Château Laville-Haut-Brion, Talence, blanc

Château Malartic-Lagravière, Léognan, rouge et blanc

Château La Mission-Haut-Brion, Talence, rouge

Château Olivier, Léognan, rouge et blanc

Château Pape-Clément, Pessac, rouge

Château Smith-Haut-Lafite, Martillac, rouge

Château La Tour-Haut-Brion, Talence, rouge

THE SAINT-EMILION CLASSIFICATION

82 crus in the AOC Saint-Émilion classification

The history of this classification

Starting in 1954, at the request of the Syndicat de défense de l’appellation Saint-Émilion, the
Institut national des appellations d’origine (INAO) began the classification of crus of this
appellation

Special labeling

The decree states that the INAO must revise the classification every ten years. Six
classifications have been established since 1954.
Criteria

The sixth and final classification, published on September 6, 2012, resulted from a new
procedure, entirely under the authority of the INAO, with the assistance of the Ministries of
Agriculture and Consumption.

THE CATEGORIES

The 2012 classification names 82 estates: 64 Grands Crus classés and 18 Premiers Grands
Crus classes.

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 PREMIERS GRANDS CRUS CLASSÉS
Château Angélus (A)   Château Clos de Sarpe 

Château Ausone (A)  Château la Clotte 

Château Beau-Séjour (héritiers Duffau-Lagarrosse)  Château la Commanderie 

Château Beau-Séjour-Bécot  Château Corbin 

Château Bél Air-Monange  Château Côte de Baleau

Château Canon   Château la Couspaude

Château Canon la Gaffelière   Château Dassault 

Château Cheval Blanc (A)  Château Destieux 

Château Figeac  Château la Dominique

Clos Fourtet   Château Faugères

Château la Gaffelière   Château Faurie de Souchard 

Château Larcis Ducasse  Château de Ferrand

La Mondotte   Château Fleur Cardinale

Château Pavie (A)   Château La Fleur Morange Mathilde

Château Pavie Macquin   Château Fombrauge 

Château Troplong Mondot  Château Fonplégade 

Château Trottevieille  Château Fonroque

Château Valandraud   Château Franc Mayne

GRANDS CRUS CLASSÉS  Château Grand Corbin

Château l’Arrosée   Château Grand Corbin-Despagne

Château Balestard la Tonnelle   Château Grand Mayne

Château Barde-Haut   Château les Grandes Murailles

Château Bellefont-Belcier   Château Grand-Pontet 

Château Bellevue Château Guadet

 Château Berliquet   Château Haut Sarpe

Château Cadet-Bon  Clos des Jacobins

 Château Cap de Mourlin  Couvent des Jacobins 

 Château le Chatelet  Château Jean Faure

 Château Laniote 

8
Château Chauvin

Château Larmande  Château Quinault l’Enclos

Château Laroque   Château Ripeau

Château Laroze Clos la Madeleine   Château Rochebelle 

Château la Marzelle Château Saint-Georges-Cote-Pavie 

 Château Monbousquet Clos Saint-Martin 

 Château Moulin du Cadet Château Sansonnet 

 Clos de l’Oratoire Château la Serre

 Château Pavie Decesse  Château Soutard

 Château Peby Faugères  Château Tertre Daugay 

 Château Petit Faurie de Soutard Château la Tour Figeac 

 Château de Pressac Château Villemaurine

 Château le Prieuré  Château Yon-Fig

THE CRUS BOURGEOIS CLASSIFICATION

AOC Crus Bourgeois du Médoc

The history of this classification.

The term Cru Bourgeois became established through sheer use, as it dates back to the Middle
Ages, when the citizens (bourgeois), residents of the “burgh” (bourg) of Bordeaux, acquire
the region’s best lands and were subsequently granted this designation.
The turning point

In 1932, the Crus Bourgeois were grouped in a list established by the Bordeaux wine
merchants, under the aegis of the Bordeaux Chamber of Commerce of and the Gironde
Chamber of Agriculture.

Criteria
The quality and value of red wines produced in one of the eight Médoc appellations: Médoc,
Haut-Médoc, Listrac, Moulis, Margaux, Saint-Julien, Pauillac, and Saint-Estèphe.

Special labeling

An evolving classification: Since 2010, the official selection has been published annually in
September.

9
 THE CHOSEN ESTATES

Each year, between 240 and 260 properties, often family-owned, form the Alliance des Crus
Bourgeois, accounting for more than 40% of the Médoc’s production.

THE CRUS ARTISANS CLASSIFICATION

36 AOC Crus Artisans du Médoc

The history of this classification.

In the Médoc, the term “Crus Artisans” has officially existed for over 150 years: these small
wineries often belonged to craftsmen, such as coopers, wheelwrights, and blacksmiths.
The turning point

This distinction found new life in 1989 with the founding of the Syndicat des Crus artisans du
Médoc. They are “autonomous, small- and medium-sized estates at which the manager is
actively involved in the operations of his/her vineyard, produces AOC wines, and sells the
production that is bottled at the château.”

Criteria
The quality and value of wines produced on small properties in one of the eight Médoc
appellations: Médoc, Haut-Médoc, Listrac, Moulis, Margaux, Saint-Julien, Pauillac, and
Saint-Estèphe.

Special labeling

In 1994, European regulations reintroduced this designation and authorized a “Cru Artisan”
mention on the wine’s main label.

THE CHOSEN ESTATES

36 properties, the names of which were published in the Journal Officiel in 2012. The list is
reviewed every 5 years.

Including Bordeaux France counts 16 wine regions:

This are their French names: Alsace, Cognac, Beaujolais, Bordeaux, Bourgogne, Champagne, Corse,
Jura, Languedoc-Roussillon, Lorraine, Poitou-Charentes, Provence, Savoie et Bugey, Sud-Ouest, Vallée
of the Loire, and the valley of the Rhône.

10
 Alsace AOP (Appellation d’Origine Protégée):

AOC Alsace

Created in 1962, the AOC Alsace concerns different sorts of wine, including the Crémant
d’Alsace and Alsace Grand Cru. Wines of this French region can be identified by their
specific bottles called « flute d’Alsace ». The style of this bottle is typical for the wines of the
Alsace region, recognized by a 1972-law on the AOC’s, today transformed in AOP
(Appelation d’Origine Protégée).

Alsace Grand Cru

The Alsace Grand Cru was first mentioned in the 9th Century. These French white wines are
made from vines which benefit from a more favorable climate and an exceptional soil.
Nowadays the AOC contains 51 terroirs, whic are responsible for the creation of the famous
mosaic of Grands Crus from the Alsace. The grape varieties used for the production are Pinot
Gris, Gewürztramier, Riesling and Muscat. The Grands Crus from the Alsace account for 4%
of the total annual production of the Alsace.

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Crémant d’Alsace

The Crémant d’Alsace is the ultimate sparkling wine of the region. This sparkling wine is
known for its liveliness and finesse. It is made using the traditional method which consists of
a second fermentation in bottle. The grapes used for the production of this great wine are
Pinot Blanc, Pinot Noir, Pinot Gris, Riesling and Chardonnay. The Crémant d’Alsace is not
only very appreciated in France but also in foreign countries thanks to its exceptional and
unique character.

Notice that this typical sparkling wine accounts for 21% of the total annual wine production
of the region.

The Alsace AOC requires that no less than 100% of the grape variety labeled be used. This is
way different than US requirements that only require a mere 75% (unless you’re in Oregon).
There are blends allowed in Alsace AOC but they must be labeled ‘Edelzwicker,’ ‘Gentil’ or
a named wine. Until recently, Edelzwicker has always been considered a low-quality table
wine. The Alsace AOC includes white, rosé and red wines (rosés and reds are made with
Pinot Noir). The AOC is also allowed to label dessert wines as “Vendanges Tardives” and
“Sélection de Grains Nobles” (see a description of sweet wines below). It’s true, that in
Alsace AOC wines chaptalization is allowed (a method where sugar is added to
fermentation), but many producers are moving away from this winemaking technique.

Pinot d’Alsace This bizarre white wine has a richly golden hue. A blend of the various
‘Pinot’ grapes (including Auxxerois) of the region, it’s one of the most uniquely flavored
white wines in the world.

With distinction Alsace has long served as a buffer between France and Germany, having
changed hands between the two countries many times. After the second world war, Alsace
entered its renaissance, becoming a distinctive wine region and, in 1962, gaining appellation
d'origine contrôlée (AOC) status. It is the smallest of all AOC regions and is separated from
the rest of France by the Vosges Mountains. The area has a dry climate and is the only region
in the country that is permitted to label wines with the grape varietal. White wine grapes
account for 90 per cent of the area's production and, surprisingly for such a small area, its
output makes up about 18 per cent of French still wines.

Wines from Alsace show pure fruit with distinctive aromatics - flowers, spice and refreshing
acidity and minerality. New oak is never a factor - in fact old barrels are treasured and used
for decades.

The classic noble grapes of Alsace are:

Riesling The Alsace version is drier, with a higher alcohol content, than its German
counterpart. This is the most widely planted grape in Alsace and the last to ripen.

Pinot gris Previously referred to as "Tokay d'Alsace" until the Hungarians took umbrage at
the use of the word "Tokay".

Muscat Not sweet but fragrantly floral with a grapey aroma.

Gewurztraminer Perfumed, sweet spice aromas with Asian tropical fruit

12
(Always smells like lychee).

Other well-known grapes from Alsace include pinot blanc (also known as klevner); chasselas
(also called gutedel); sylvaner; and pinot noir.

Edelzwicker ("noble mixture") wine is a blend. The name is used if there is no mention of
grape varietals on the label and it can also be a non-vintage wine. A better designation for
blends is "gentil", which requires a minimum 50 per cent of Alsace noble grapes, all of which
must be vinified separately. Hugel, a family of Alsace winemakers now in their 13th
generation, were the initiators of this style. The wine is soft, supple and fragrant, with lots of
juicy fruit flavours. It is reasonably priced and immensely quaffable.

The top drops from Alsace are the grand crus, first proposed in 1975, but, with a few years of
negotiations between winemakers and the governing wine authorities, it was not until 1983
that the first wines were labelled as such. Before that, Alsace winemakers followed German
designations for wine classifications. Jean Hugel (nicknamed Johnny by the British wine
press) toured Alsace with a geologist to examine the soils and determine where the grand cru
boundaries should go. These limits have been expanded from what should have been 20
grand crus to more than 50. The Hugel family, along with the families of Trimbach and Leon
Beyer, disagreed with the outcome and walked away from the classification system and, to
this day, none of Hugel's wines are grand cru despite many of them deserving such status.
What the Hugel family has done to manoeuvre themselves around this is to designate their
best wines, such as Schoelhammer, as a single vineyard.

Cognac wine/brandy region

All Cognac is brandy, but not all brandy is Cognac.

Cognac is a wine grape brandy from the Cognac region of France (a region just North of
world-famous Bordeaux!). This region is a controlled designation of origin, or AOP
(Appellation d’Origine Protégée), with many rules and regulations regulating the quality of
all the styles of Cognac.

t means every Cognac you drink comes with a stamp of authenticity. Let’s take a closer look
at Cognac and the details of the grapes at the core of the production of this world-renowned
brandy.

13
14
The Grapes of Cognac

There are three main white wine grape varieties used in the production of Cognac:

1. Trebbiano Toscano (known as Ugni Blanc “ooo-nee blonk” in France)

2. Folle Blanche
3. Colombard

Ugni Blanc makes up 98% of the region’s 196,000 acres (79,600 hectares – 4x the size of
Napa Valley!) and is blended occasionally with Folle Blanche or Colombard. Winegrowers
also have the possibility of using up to 10% of other grape varieties too, which include the
rare varieties of Folignan, Jurançon blanc, Meslier St-François, Montils, or Semillon.

Before Brandy, Cognac is Wine

Prior to becoming Cognac, the brandy, the white grapes are fermented into wine. Because the
region is so cool, Trebbiano grapes produce very acidic grapes with low levels of sweetness,
which means the wines are very tart with low levels of alcohol (7–9% ABV).

One peculiarity of this type of winemaking is that Cognac producers are forbidden to
chaptalize (add sugar) or add sulfur to their wines; this ensures that the base wine is pure,
without additives that may affect the distillation.

After the alcoholic fermentation is complete, the wines also undergo a process called
malolactic fermentation. Malolactic fermentation is a process where tart malic acid in wine is
converted to creamier tasting lactic acid. The process also slightly reduces the acidity of
Cognac based wines.

  Cognac is Distilled in Special Charentais Pot Stills

Continuous distillation (how gin and vodka are made) is prohibited in the production of
Cognac. Instead, producers abide by the long-established method of double-distillation with a
special kind of alembic pot still called a “Charentais” copper still.

The distillation starts the 1st of November and is required to be completed before the 31st of
March. Cognac’s aging then begins on the 1st of April following the harvest. From this date
we count the age of the Cognac (save for vintage Cognac, which is labeled the date of the
harvest).

The spirit that then emerges is referred to by the French as eau-de-vie (“oh duh vee”), or
“water of life,” and has a maximum alcohol content of 72.4% ABV (148.4 proof). At this
stage, Cognac is completely transparent (clear) with very concentrated fruity peach-like
aromas.

The “Cognac Color” Comes from Aging

Cognac gets its color and the rich aromas of caramel, toffee, leather, coconut, and spice from oak
aging. Oak barrels traditionally come from the Limousin and Tronçais forests, although today they
may come from elsewhere.

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Cognac is often enjoyed in a round, almost globe-shaped glass to better collect the spirit’s complex aromas.
The most proper glass for Cognac is a tulip-shaped glass. by Johan Larsson

There are two types of oak used for Cognac: sessile and pedunculate oak. Sessile oak is
known to release less tannin (which can make Cognac astringent) and more
methyloctalactones (aka “whiskey lactone,” which are impact compounds that give off
aromas of wood, cola, and coconut). Here are some facts about aging Cognac:

 Eaux de vie must age at least two years to be called Cognac.  

 The color can become darker as Cognac ages (although there are cases of very old
Cognacs aged in old wood that have a very pale color!)  
 The different types of Cognac, including VS, VSOP, and XO, specify different
aging requirements.  
 A portion of eaux-de-vie evaporates during aging (about 2% of total inventory–the
equivalent of 22 million bottles per year!).  
 Pure, distilled or demineralized water is added to Cognac to make a finished
product that is 40% ABV (although some producers sell aged “cask strength”
Cognacs at around 50%–60% where evaporation has reduced ABV naturally–check
out Cognac Grosperrin)  
 Alcohol evaporation is poetically called the “Angel’s Share.”  
 The use of caramel color, boisé, and sugar is allowed to adjust the taste/look of
Cognac before release. Boisé is created by boiling wood chips in water, then
removing the chips and slowly reducing the remaining liquid. By the way, these
methods are seriously frowned upon in fine Cognac but are quite prevalent large
production VS where darker color is associated with quality.  

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Cognac Types are Created With Blending

Most of the Cognac brandies we know are blends. That is the magical job of the cellar
master: to combine and blend hundreds of different eaux-de-vie and to create perfectly
balanced blends with the typical character of each producer. There are three primary types of
Cognac in the market today:

Types of Cognac

1. V.S. Very Special (minimum of two years of cask aging)

2. V.S.O.P. Very Superior Old Pale (minimum of four years of cask aging)
3. X.O. Extra Old (minimum of six years of cask aging, but the law will change, and
from 2018 it is going to be 10 years)

Beyond the primary three types of Cognac there are several other names and titles used on
Cognac bottles, such as: Premium (VS), Extra (essentially VSOP– with at least six years
aging), Napoleon (between VSOP and XO), Vintage (a single vintage Cognac), Réserve
Familiale (Family Reserve), Très Vieille Réserve (Very Old Reserve), Extra, Hors d’Âge,
and Heritage (which can have 40, 50, 60 or more years of aging!). These aforementioned
specifications are closely monitored by the appellation board of France.

Other names like “black” or “double oaked” or “very fine Cognac” are used by brands to
market their Cognac brandies to signify a special batch (which might even be a recipe that
includes the addition of caramel color or sugar!).

Beaujolais wine region

Gamay, found most notably in Beaujolais, is a light-bodied red wine that's similar in taste to Pinot
Noir. In fact, this variety is a cousin of Pinot Noir and it grows primarily next to Burgundy, France
(Pinot motherland) in a region called Beaujolais.
Best known for the purple wines it produces in the Beaujolais region of France, Gamay grapes have
been grown here since at least the 15th century. Although it gained popularity for its Beaujolais
Nouveau, a youthful style of wine produced using carbonic maceration that is released on the third
Thursday of November each year, Gamay can also produce more structured, complex selections,
especially within the ten crus of Beaujolais. Wines meant for aging are produced by whole-berry
maceration, yielding significantly more body.

Besides Beaujolais, Gamay is common in the Tours area of the Loire Valley, though it is
often blended with Cabernet Franc to produce a more full-bodied style of wine.It is also
grown in Canada’s Niagara Peninsula and Prince Edward County, in some areas of Australia
and in California.

It has perhaps seen the most success in the New World in Oregon’s Willamette Valley, where
it was introduced 30 years ago. A significant number of Willamette Valley wineries now
produce well-balanced and attractive Gamay wines of depth and unique character.

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Gamay Noir is the signature red variety of Beaujolais, the southernmost sub-region of Burgundy,
France. Here, you will almost always see the bottles labeled by one of three classifications: Beaujolais,
Beaujolais-Villages, or Beaujolais Nouveau.

Beaujolais Nouveau

Beaujolais Nouveau is a seasonal treat – every year it’s released the third Thursday of
November and is the first wine from the new vintage (the wines harvested that same year).
Beaujolais Nouveau is meant to be drunk young and fresh, right after purchasing. 

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 Beaujolais Nouveau is a fun and simple example of Gamay Noir wine. It’s made using the
process of carbonic maceration and bottled just 6-8 weeks after harvest – which makes the
wine low in tannin, high acidity, and incredibly fruit-forward. 

In the glass, you’ll find lush, juicy red fruit aromas of raspberry and cranberry, followed by
fig, banana, and potentially even bubblegum. I personally find these wines to be a bit
“chewy” in texture. It’s always fun to ring in the new harvest with this celebration!

Beaujolais-Villages

Beaujolais-Villages wines are also made from the Gamay Noir grape, but in a more everyday
drinking style. They’re less tart than Nouveau, with intense fruit, earth, and banana flavors.

Beaujolais Cru

Crus Beaujolais are the highest level of Gamay wines from the Beaujolais region in
Burgundy, France. These wines are bolder, more complex with darker fruit and floral notes.
Beaujolais Cru wines are among the best wines France has to offer and can improve with
bottle age.

There are 10 Beaujolais Crus that these higher-end bottles will be labeled with. They are the
villages of Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon,
Moulin-à-Vent, Régnié and Saint-Amour. Each Cru displays unique flavor profiles derived
from its distinct terroir.

Some distinct styles among the 10 crus – 

Bolder style Beaujolais Cru: Moulin-à-Vent, Morgon, and Chénas

Medium bodied Beaujolais Cru: Cote de Brouilly and Regnie

Light, delicate Beaujolais Cru: Brouilly, Fleurie and St. Amour.  

Most Beaujolais Cru wines will not include the words “Beaujolais” or “Gamay” on the label
and instead are marked by their Cru.

Gamay Noir Food Pairings

No matter what region your Gamay Noir wine comes from, it’s going to be a food-friendly
wine. Gamay wines match well with lighter meat dishes, cured meats, chicken, pork, and
salads (so… basically everything!) They can also pair well with spicy foods and most cheese
types. 

Gamay Noir produces light-bodied red wines with good acidity and low tannin. This grape
variety is one of the favorites! Try it with Thanksgiving dinner, pork belly, Tikka Masala,
Hawaiian pizza, Tuna Nicoise Salad, or the perfect charcuterie board. 

https://www.wine-searcher.com/regions-beaujolais+villages

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 Burgundy wine region
Burgundy has set the standard for Pinot Noir and Chardonnay production for the better part
of a millennium. Even today, the greatest wines of Burgundy are among the most collectible
and expensive in the world.
Burgundy is a wine region in east-central France that produces some of the finest Pinot Noirs
and Chardonnays on earth. In French, the region is called Bourgogne (pronounced boor-GO-
nyuh), but the best wines won't necessarily say so on the label. You can certainly purchase
wines labeled Bourgogne Rouge and Bourgogne Blanc, since the grapes for those wines can
come from a vast stretch of the region, but the best Burgundy wines come from more specific
places. In this regard, the wines of Burgundy can be looked at as part of a pyramid, with the
widest part at the bottom consisting of these more generic terms and others. Above them is a
smaller subset of wines that come from specific villages or communes. These have place-
names like Auxey-Duresses and Volnay, among others. The second highest level is reserved
for Premier Cru, or wines whose grapes were grown in vineyards that have been ranked as
Premier Cru (you'll also see it rendered as 1er Cru). At the top of the proverbial pyramid are
the Grand Cru wines.
These account for less than 1.5% of all wine production in the Burgundy region, and the
labels will boast the term Grand Cru as well as the name of the vineyard in which it was
grown. Names like Montrachet, Richebourg, and Romanée-Conti are among the most
prestigious wines in the world.

Five Great Burgundy Wines

There are countless great Burgundy wines on the market today. These five producers, listed
alphabetically and recommended by esteemed wine professionals Alicia Towns Franken and
DLynn Proctor, are a perfect way to start exploring all that Burgundy has to offer.

Domaine Comte Georges de Vogüé

Most famous for its Grand Cru bottlings of Le Musigny and Bonnes-Mares, Domaine Comte
Georges de Vogüé produces a range of stellar wines that are mainstays of collections and
auction houses around the world.

Domaine de la Romanée-Conti

Arguably the most famous domaine in Burgundy – and one of the most revered in the entire
world – DRC, as it's known to its fans, is responsible for legendary expressions of Pinot Noir
from La Tâche, Richebourg, and Romanée-Conti, among others.

Domaine Georges Roumier

Young by Burgundy standards – its roots go back to 1924 – Roumier exists at the upper
echelons of Burgundy. In addition to standout Premier Cru bottlings from Chambolle-
Musigny, Roumier also produces Grand Crus from Musigny, Bonnes-Mares, Corton-
Charlemagne, and more.

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Domaine Méo Camuzet

With a production that runs the gamut from Bourgogne Rouge all the way up to Grand Crus
like Richebourg, Échezeaux, and more, Domaine Méo-Camuzet has something for everyone.

Domaine Thibault Liger-Belair

The domaine produces Grand Crus from Richebourg and Clos-Vougeot, as well as more
approachable wines from the Hautes-Côtes de Nuits and even a Bourgogne Aligoté. Specific
vineyard plots, known in Burgundy as climat, delineated over centuries of winegrowing for their
production of superior wines are often elevated as Premier Cru, meaning first growth, or Grand Cru,
meaning great growth. The village of Chassagne-Montrachet, for example, has 55 climat classified as
Premier Cru vineyards. At the top of the hierarchy are pedigreed names like Le Montrachet,
Chambertin or Richebourg – Grand Cru vineyards which make up just 1% of the total production of
Burgundy.

Chablis and the Grand Auxerrois

Situated closer to Aube in southern Champagne than to much of the Côte d'Or, Chablis and
the Grand Auxerrois represent Burgundy's northernmost and coolest subregion.

Chablis produces wines exclusively from Chardonnay. From the fresh-fruited, easy drinking
village wines of Petit Chablis to its venerated Premier Cru or Grand Cru expressions, the salt-
struck, often bracingly electric wines of Chablis are a benchmark for white winemaking
worldwide.

"Thanks to its cool climate and unique soils…Chablis produces wines that express minerality,
purity, freshness and elegance," says Anne Moreau, co-owner of Domaine Louis Moreau in
Chablis. The region's famed Kimmeridgian soils, explains Moreau, are composed of layers of
limestone-rich clay and calcareous soil studded with the fossilized exoskeletons of ancient
marine life. The distinctly chalky, oyster-shell minerality associated with Chablis is often
attributed to the high limestone content of the region's soils.

In recent years, heightened demand for Burgundy has shined a new spotlight on lesser known
appellations of the Grand Auxerrois that surround Chablis. Beneficiaries of warming
climates, village appellations like Irancy are lauded for their bright, perfumed Pinot Noir, and
Saint Bris for fresh, fruity Sauvignon Blanc and, to a lesser extent, Sauvignon Gris.

Burgundy remains the second most prominent region in France for red wine after Bordeaux,
though its wines made from Pinot Noir are distinctly different. They are less tannic, more
acidic, and more delicate - but can still be mouth-filling, powerful wines - some
commentators talk about "iron fist in a velvet glove". Pinot is a difficult grape to handle, and
almost nothing in the world comes close to the Cote de Nuits, except perhaps a handful of
labels from Oregon (USA) and New Zealand.

Burgundian Chardonnays are almost unmatched among white wines in France, though much
copied by New World producing countries. At their best they are full-bodied, show a balance
of acidity and persistent flavour. The category also includes wines from the northerly district
of Chablis - lean, mineral-driven wines with racy acidity.

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Wine production, 19th century artwork. Workers in a wine cellar adding grapes to vats and
presses. At right, crushing, stomping and fermentation in large open vats produces an initial
extract used to produce the finest forms of this wine. The press being operated at left
squeezes juices from the residue from the vats, used to produce lesser grades of this wine.
This cellar is producing the Clos Vougeot vintage, an ancient red wine from the Burgundy
region of France. Engraving from 'Grands Hommes et Grands Faits de l'Industrie' (Great Men
and Great Facts of Industry), published in France circa 1880.

Leroy Clos de Vougeot 1996, Burgundy, Leroy HK$ 39,270

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The Côte d'Or

The limestone escarpment of the Côte d'Or stretches like a spine alongside the Saône River.
Home to many of the world's most storied vineyards, the Côte d'Or is undoubtedly the
beating heart of Burgundy.

Comprised of the Côte de Nuits to the north and the Côte de Beaune to the South, the two
sides of Côte d'Or are similar in size, each spanning roughly 15 miles in length. The Côte de
Nuits is best known for Pinot Noir, while the Côte de Beaune produces excellent expressions
of both Chardonnay and Pinot Noir.

Together, the two regions offer a wide array of wines that range from the value-priced
regional Bourgogne to the most pedigreed Premier Cru and Grand Cru wines in Burgundy –
wines of "exquisite complexity and amazing aging capacity," explains Drouhin.

Côte de Nuits

"Indeed, there is beautiful Pinot Noir all over the world," says Edouard Labet, co-owner of
Château de la Tour in the village of Vougeot. "But the Pinot Noir we produce in the Côte de
Nuits expresses the DNA of what Burgundy is – precision and finesse," he adds.

Home to 24 of Burgundy's 33 Grand Cru vineyards including hallowed names like Romanée-
Conti, La Tâche, Musigny and more, the Côte de Nuits is consecrated ground for devotees of
Burgundy. Pinot Noir accounts for roughly 95% of the wines produced in the region. With
the exception of Corton (which produces both white and red wine in the Côte de Beaune), all
of Burgundy's red Grand Cru appellations are situated in the Côte de Nuits.

According to Labet, whose family is the largest landholder within the walls of the famed
Grand Cru Clos de Vougeot, the concentration of Grand Cru appellations is so high in the
Côte de Nuits that "from the vineyards of the Clos Vougeot, you can see Musigny and
Echezeux in a single view".

Within a span of just a few hundred meters, he describes, "you have three different Grand
Cru appellations producing three very different wines. You may recognize the terroir but
there's no one recipe because each [winegrower] brings their own touch, their own
personality into the winemaking."

Côte de Beaune

Whereas "the Côte de Nuits is mostly focused on red wines… the Côte de Beaune has the
privilege to produce both white and red wines", explains Drouhin.

Red wines from the hill of Corton, as well as Volnay, Pommard and Beaune are most well
known, but lesser-known appellations like the Ladoix, Savigny-lès-Beaune and Santenay also
produce red wines of excellent quality and value.

From the village of Meursault and southward through Puligny-Montrachet and Chassagne-
Montrachet the Côte de Beaune is the epicenter of Burgundy's most esteemed white wines.
All of Burgundy's white Grand Crus are situated in the southern half of the Côte de Beaune
(with the exception of Musigny which produces a miniscule amount of exceptional white

23
wine in the Côte de Nuits). Grand Cru Montrachet, arguably the finest white wine produced
in the world, straddles the two villages of Puligny-Montrachet and Chassagne-Montrachet; It
is surrounded by four neighboring Grand Cru that share the Montrachet name – Chevalier-
Montrachet, Bâtard-Montrachet, Criots-Bâtard-Montrachet and Bienvenues-Bâtard-
Montrachet.

Côte Chalonnaise

South of the escarpment of the Côte d'Or is the Côte Chalonnaise. While the Côte
Chalonnaise shares the same bedrock of limestone sweeping the Côte d'Or, the landscape
here is better described as a scattering of "gentle, hilly slopes facing south and east", explains
Amaury Devillard, co-owner of Château de Chamirey in Mercurey and Domaine de la Ferté
in Givry.

Historically underappreciated, the Côte Chalonnaise is often described as a go-to region for
inexpensive, fruity wines best enjoyed young. Amidst skyrocketing demands for affordable
Burgundy, however, the Côte Chalonnaise is increasingly recognized as a treasure trove of
wines upholding "the essence of the purest Burgundy…Pinot Noir, Chardonnay and Aligoté"
at a "tremendous price-quality ratio," says Devillard.

Both Bouzeron and Montagny produce only white wine. Montagny produces only
Chardonnay and Bouzeron is the only village appellation in all of Burgundy to produce
exclusively Aligoté. While there are no Grand Cru appellations in the Côte Chalonnaise,
Mercurey, Givry, and Montagny each boast Premier Cru sites.

The Mâconnais

At the southern gate of Bourgogne, the sunny, softly undulating terrain of the Mâconnais is
best known for affordable, charming wines. With over 90% of the vines planted with
Chardonnay, the Mâconnais is firmly white-wine territory, but small quantities of red wine,
mostly Gamay, is produced here as well.

Wines of the Mâconnais offer a "natural opulence" owing to their southerly latitude and
warmer climate "combined with a soft minerality from the Jurassic-era yellow limestone soils
we have," says Antoine Vincent, general manager and winemaker at Château de Fuissé in
Pouilly Fuissé.

Regional appellations like Mâcon or Mâcon Villages offer fresh-fruited wines at an excellent
value. However, the five village appellations of the Mâconnais, most notably Pouilly-Fuissé,
but also Pouilly-Loché, Pouilly-Vinzelles, Saint-Véran and Viré-Clessé can yield richly
concentrated, nuanced wines that rival considerably pricier wines from the Côte de Beaune.

Like the Côte Chalonnaise, there are no Grand Cru vineyards in the Mâconnais. In 2020,
however, Pouilly-Fuissé was awarded 22 Premier Cru designations following a hard-won
campaign with the French National Institute of Origin and Quality (INAO).

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 Champagne wine region just on the south of Belgium
The first evidence of significant wine-making activity in the Champagne
region is connected with the Church.

In the Testament de saint Remi, written in the 6th century by Saint Remigius, Bishop of
Reims, who christened Clovis, various vines are mentioned, including one in the suburb of
Reims. The Church would play an instrumental role in the development of vines across
Champagne. For, following in the footsteps of St Remigius, the archbishop of Reims and
several abbeys in the region were prominent grapevine owners. The cultivation methods
and wine-making know-how were forged in their estates.

For almost two thousand years, the Champagne wine region grew and
expanded

The first domestic vines in the Champagne region can be traced back to the 1st century. It
would not take long for the area under vine to develop and spread. It was fortunate in its
strategic location along major trading routes. Firstly thanks to the growing popularity of
Champagne agricultural shows, which were the beating heart of Europe’s economy in the
Middle Ages. But also thanks to the northern location of the wine-growing area.

Beyond Champagne, the climate was too cold for vines to be grown. So Champagne became
the supply region for the whole of northern Europe. The Hundred Years’ War ravaged the
region, severely disrupting its viticulture. But from the late 15th century, vineyards resumed
growth across Champagne.

The emergence of the Méthode Champenoise

Some monks were also major protagonists in the development of Champagne as we know it
today. They include Dom Pierre Pérignon, a Benedictine monk at Hautvillers Abbey, and
Frère Oudart, from Saint-Pierre-aux-Monts Abbey in Pierry. Back in their day, wine
blending was a fairly random process. Dom Pierre Pérignon was one of the first to see that
different wines and different crus could complement each other to exquisite effect. So he
began to blend wines in a much more carefully considered manner. This resulted in wines
that were more balanced, accomplished and of superior quality. In the latter half of the 17th
century, Champagne invented a new, gentler pressing technique where the juice was
separated into fractions: this was a game-changer, which henceforth enabled white wines to
be made using black grapes.

Champagne Wines" first mentioned in 1690

Firstly, because this was the first time that specific techniques for making sparkling wines
were developed. And secondly because it was also the first time that a wine had been
produced within a specific region, Champagne, and identified as such. Until the Middle Ages,
all wines coming from France were referred to generically as "French wines". But from the

25
1690s, specific reference was made to "Champagne Wines". From the 1800s, Champagne
producers were able to greatly enhance the way they made their wines thanks to all sorts of
technical innovations. This continued drive for quality is still going to this day!

The first Champagne merchants set up shop in Reims, Épernay and Aÿ. The best-known were
Bertin du Rocheret, Chertemps, Drouin de la Vieville, Geoffroy, Gosset and De Partelaine.
Champagne Houses first emerged in the 18th century, specialising in the production of the
precious sparkling wine which required genuine know-how and substantial means. This is
when now-iconic names made their appearance: Ruinart, Chanoine, Fourneaux, Moët,
Vander-Veken, Delamotte, Dubois, Veuve Clicquot, Heidsieck, Jacquesson, … the list is
impressively long.

All sorts of innovations are still in use today

A few years later, the metal plate on the Champagne cork (known as the plaque de muselet
or capsule) was invented, along with the wire cage holding it in place.

It wasn't until 1860 that Pasteur discovered the yeast that converts sugar into alcohol and
carbon dioxide. The process had previously been a mystery!

Finally, in 1884, Armand Walfard, owner of a Champagne House, invented the cold
disgorging method. This entails plunging the bottle into a refrigerating solution at around -
27°C, which forms a frozen plug of sediment in the bottle neck. When the bottle is opened,
internal pressure ejects the frozen plug with minimum wine and pressure loss. This method
is still practised to this day.

Rules to protect the Champagne region and production process

Towards the end of the 19th century, Champagne producers set about defining rules to
prevent misuse and imitation of their heritage, for they were well aware of its value. In
1887, they obtained a ruling from the Angers Court of Appeal whereby the term Champagne
shall refer exclusively to wine produced in and sourced from the Champagne region. In 1905
they lobbied the French Ministry of Agriculture for delimitation of the official Champagne
vineyard area, with the name Champagne strictly reserved for wines "exclusively sourced
from and produced in the Champagne vineyard area". In 1935, the concept of controlled
designation of origin (AOC) was introduced and the Champagne designation recognised the
following year, officially enshrining all of the rules that Champagne producers had laid
down.

In 2021, the Court of Justice of the European Union further strengthened the protection of
designations of origin, the Champagne designation in particular, when it issued its ruling
against tapas bars going by the name of "Champanillo". In its ruling, it considers that "the
protection of appellations d’origine should be extended to services to guarantee a high level
of protection".

The Champagne wine region is a recognized UNESCO world heritage

In 2015, the 21 representatives of the States Parties to the UNESCO World Heritage
Convention unanimously voted to add the "Champagne Hillsides, Houses and Cellars" to
the World Heritage List, in the "Organically evolved living cultural landscapes" category.

26
What this thus recognizes is the outstanding universal value of the Champagne wine-making
cultural landscape – this unique terroir and, more broadly, all of the work accomplished by
Champagne producers.

The top 10 most popular Champagne brands

The imminent arrival of Christmas and New Year marks the beginning of Champagne season,
a time where there’s no excuse needed to enjoy a bottle of bubbles – and never has that been
truer than now, as 2020 and its many challenges draws to a close. If you’re considering
treating yourself – or your portfolio – to a more premium sparkler this year, consider a case
or two from these producers, rated the most popular in the world.*

1. Dom Perignon

The ‘Father of Champagne’, Dom Perignon was a 17th century monk and cellar master at the
Benedictine abbey in Hautvillers. He helped to pioneer the development of sparkling wines,
with the Champagne brand named in his honour creaingd its first vintage in 1921. Since then,
the label – produced by Moet & Chandon (see below) – has become synonymous with top
quality vintage Champagne. The brand creates three Champagnes: the Dom Perignon
Vintage, Dom Perignon Rosé and a further offering previously known as Oenotheque, now
referred to as Dom Perignon Plenitudes Average price per bottle according to Wine-
Searcher: £157

2. Louis Roederer

One of the few remaining independent, family-run Champagne houses in France, Louis
Roederer was founded in 1776. Today, the Reims-based producer makes a number of
Champagnes, including its multi-vintages and unique ‘Brut Nature’ expression. However, its
best-known label is undoubtedly Cristal– a blend favoured by rockstars and nobility alike. Its
Cristal Vinoteque price blend builds on the classic with additional ageing, allowing the wine
to develop a more complex bouquet and even more evolved flavours. Average price per
bottle according to Wine-Searcher: £208

3. Taittinger

Another long-established Champagne producer, Taittinger’s roots date back to the 18th
century, although the label as we know it today first came to life in 1932. The house produces
a wide variety of Champagnes, but its standouts are undoubtedly its 100% Chardonnay
Comtes de Champagne Blanc de Blancs and its Comtes de Champagne Rose (comprising
70% Pinot Noir and 30% Chardonnay). Taittinger was also one of the first French
Champagne houses to plant its vines in England, with its first bottle – made from grapes
grown near Kent – expected in 2023. Average price per bottle according to Wine-Searcher:
£132

4. Krug

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Founded by Joseph Krug in 1843, the House of Krug is notable in that it produces a
Champagne every single year. Its current line-up includes a non-vintage Grande Cuvee, Krug
Vintage, Krug Rose, its famed Clos du Mesmil, the Clos d'Ambonnay and the Krug
Collection, an extension of Krug Vintage, consisting of bottles that have been kept in the
house's cellars in Reims for at least ten additional years to allow the development of second-
life aromas and flavours. Average price per bottle according to Wine-Searcher: £271

5. Salon

Founded in the early 20th century by Eugene Aime Salon, Champagne Salon is a small
producer with a monopoly in singularity. Its wines are born of a single terroir: the Cotes des
Blancs; a single cru: Le Mesnil-sur-Oger; and a single grape: Chardonnay. Producing the
wine termed Salon Champagne Brut Blancs. The house has released just 38 vintages since its
first in 1921, the latest being the 2008 which is available only in magnum format. Its limited
production and select methodology means Salon pricing is often higher than its counterparts.
Average price per bottle according to Wine-Searcher: £613

6. Moet & Chandon

Also known simply as Moet, Moet & Chandon is one of the most prominent Champagne
houses in the world, as well as co-owner of luxury goods company LVMH. Owner of
prestigious label Dom Perignon, Moet was first established in 1743, and launched its
bestselling Brut Imperial in the 1860s. The house produces a number of other Champagne
lines, including ‘Ice’ and ‘Nectar’, but it’s it iconic Imperial that continues to stand the test of
time. Average price per bottle according to Wine-Searcher: £55

7. Bollinger

Affectionately known by long-time fans simply as ‘Bolly’, Bollinger was founded in the Ay
region in 1829 and is to this day run by members of the Champagne Bollinger family. In
addition to its non-vintage Special Cuvee, Bollinger produces a range of vintage Champagnes
including Vieille Vignes Françaises, R.D., and its famed Grande Annee. More recently, the
house has introduced the ‘PN VZ15’, which it bills as a ‘unique vision of Pinot Noir’ from
Verzenay. Average price per bottle according to Wine-Searcher: £110 

8. Pol Roger

Owned and run by descendants of winemaker Pol Roger, this Champagne house – established
in 1849 – holds the prominent title of purveyors of Champagne to Queen Elizabeth II, and its
prestige label, Cuvee Sir Winston Churchill, is so named for the former Prime Minister’s
fondness for the wine. The house also produces three other vintages: a Brut, a Blanc de
Blancs and a rose, as well as several non-vintages. Average price per bottle according to
Wine-Searcher: £187

9. Perrier-Jouet

Based in the Epernay region of Champagne, Perrier-Jouet was founded in 1811 by Pierre-
Nicolas Perrier and Rose Adelaide Jouet. The house produces both vintage and non-vintage

28
cuvee, although the jewel in its crown is certainly its prestige label Belle Epoque. This is
produced as a Brut, a rose and a Blanc de Blancs – the latter being the showpiece of the
range. Average price per bottle according to Wine-Searcher: £131

10. Veuve Clicquot

One of the largest Champagne houses in the world, Veuve Clicquot – established in 1772 –
owes a great deal to the wife of its founder, Philippe Clicquot. Known as ‘Madame Clicquot’,
this pioneering woman has been credited with creating the first known vintage Champagne,
as well as the first known blended rose Champagne. Today, the house produces a range of
Champagnes, although its famed Yellow Label Brut is perhaps the most iconic. In a tribute to
Madame Clicquot, the house also produces La Grande Dame, the latest release of which is
the 2012 vintage. Average price per bottle according to Wine-Searcher: £128

Champagne production, 19th century artwork. Winemakers working in old chalk quarries
converted into cellars for champagne storage and production in Reims, France. Many of these
chalk quarries date back to Roman times, when grape vines were first planted in the region.
By the 19th century, many of the chalk quarries had been converted into these conical cellars
where bottles of this sparkling wine ferment during production. Engraving from 'Grands
Hommes et Grands Faits de l'Industrie' (Great Men and Great Facts of Industry), published in
France circa 1880.

29
Note:
Scam: The scam started in 2013 when adverse weather conditions affected French
vineyards who were forced to scale down wine production. Prosecutors say that between
2013 and 2016, over 130 tanker trucks shipped in Spanish wine to France.
Children: France used to allow schoolchildren to sup wine in between lessons, which is
almost unbelievable compared to today's society. In fact, before the 1950s, French children
were not only allowed to drink wine, beer or cider in the canteen, but they were encouraged
to do so.

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Champagne production, 19th century artwork. Cross-section through a champagne warehouse
and its cellars, with workers carrying out the various stages of production. This site is owned
by the Moet et Chandon champagne house in France, one of the world's largest producers of
champagne. This company was established in 1743, and by around 1880 it employed some
2000 people, selling 2.5 million bottles a year. Engraving from 'Grands Hommes et Grands
Faits de l'Industrie' (Great Men and Great Facts of Industry), published in France circa 1880.

The Island Corsica wine region

Known as the “île de beauté” - isle of beauty –

The Island of Corsica belongs to France since 1796. However, Greeks, Romans, and Italians
have contributed in a colourful historical mosaic of this place. They together have produced a
rich cultural history and a unique wine culture that dates back to the 6th century BC.

The abundance of sunshine and the relative lack of rain provides excellent conditions for
winegrowing. The small island in the Mediterranean is with 8000 ha a qualitatively important
wine-growing area of France with more than 30  grape varieties and 9 AOC regions

Subregions & Appellations

Corsica wine region offers a great variety of soils with slate in the east, granitic soils to the
west, alluvial sediments in the centre, and limestone cliffs to the north and south. The nine
wine appellations include the following certifications:
Regional, Cru, Villages and Vin Doux Naturel.

Wine region of Corsica can be conveniently divided into two major wine-growing areas:

Ajaccio Region – Red & Rosés

In the southwestern part of the island – Ajaccio region – the wines are mostly reds and rosés.
The main grape variety here is the native Sciacarello, which thrives due to the granite ground
and produces mostly medium-bodied red and rosé wines.

The few white wines are made from Ugni Blanc and Vermentino grapes. The latter is known
locally as Rolle. Another commonly grown grape here is Malvasia, a typically Mediterranean
aromatic white type.

Patrimonio

The region Patrimonio is on the north coast and was the first to receive AOC designation
when it was established in 1968. Here mostly whites are produced, on good soil that is
primarily chalk-clay and limestone. The grapes grown here are chiefly Vermentino and
Nielluccio for the reds and rosés.

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Ageing of reds in oak barrels is a fairly new practice in Corsica wine region, but some
producers are experimenting.

Grape Varieties

Classic and therefore representative grape varieties of Corsica wine region are mainly the
Italian Carcajolo Noir, Sciaccarello and Niellucciu (in Italy: Sangiovese) for the red wines
and Genovèse and Vermentino for the white wine.

But also French varieties such as Alicante Bouschet, Aleatico, Cinsault, Carignan,
Grenache, Ugni Blanc and Syrah, were introduced with the French rule.

Especially in recent decades, this offer has also been supplemented by international grape
varieties such as Cabernet Sauvignon, Chardonnay, Merlot, Mourvèdre and Pinot Noir and
Viognier.

Typical Red Varieties Typical White Varieties 

Aleatico Bianco Gentile
Barbarossa Bianco

Brustiano

Carcajolo 32

Genovese
Carcajolo Nero

Morescono

Sciaccarello

Niellucciu (open link)

55% of Corsican wines are rosé and the majority of the production is almost exclusively
enjoyed directly on the island. Corsican rosé is very pleasant, fruity, and fresh with some
spicy and mineral wine notes.

But the red and white wines of the region offer even more character. Generally they are
strong and full-bodied, but not too heavy.

Domaine d’Alzipratu

If you are in the Corse Calvi region, don't miss a visit to the fabulous organic winery
Domaine d’Alzipratu, where the sea and the mountains come to have a profound effect on
the growing conditions.

Domaine d’Alzipratu welcomes you to share a beautiful moment with the wine-grower.

Domaine Terra Di Catoni 

Domaine Terra di Catoni is situated in the beautiful Mediterranean island of Corsica wine
region in Haute-Corse, offering the perfect selection of intense and electrifyingly elegant
wines unique to its terroir.

Visit the house and the surrounding park of Domaine Terra di Catoni, which dates date back
to 1812, and taste some of the exceptional Corsican wines.

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 J U R A wine region
Be fooled by its size; good things come in small packages! Just because the Jura vineyards stretch
over "only" 80 km (50 miles), it doesn't mean they are less rich and varied. From Champagne-sur-
Loue to Saint-Amour, nestled against the Jura Mountains, this region brings seven Appellations of
Controlled Origin (AOC) together, ensuring the authenticity of its wines: Arbois, the oldest but
also the most extensive; Côtes du Jura, which is found from north to south; L'Etoile, featuring the
Chardonnay grape variety; and Château-Chalon, which produces Vin Jaune (Golden Wine). To
these geographical AOCs, four Protected Appellations of Origin (PAO) can be added: Macvin du
Jura (liqueur), Crémant du Jura (sparkling wine) and Marc du Jura (distilled brandy). There are
five grape varieties in the Jura: Chardonnay, Savagnin, Poulsard, Trousseau and Pinot Noir.

Savagnin, not to be confused with Sauvignon Blanc, is a wine grape with a long history that is
today arguably most famous for producing ‘vin jaune’ in Jura, eastern France.

Small-berried, thick-skinned Savagnin has been cultivated in France for at least 900 years,
according to research published in June 2019 that found a genetic match with a medieval grape
seed recovered from Orléans. It is also known as Traminer, as well as ‘Heida’ in Switzerland,
although debate is ongoing about the grape’s birthplace.

Savagnin is today best known as the signature grape of Jura in eastern France. It’s a late ripener
but can still produce dry white wines with good acidity. In Jura, it typically has a citrus and floral
character, but is also capable of more exotic tropical flavours, according to James Lawther MW,
who profiled Jura for Decanter  magazine last year.

Vin Jaune (Yellow wine)

An entirely different profile is possible when it comes to Savagnin’s speciality in Jura – the ‘vin
jaune’ wines that are aged in oak barrels for a minimum of six years and three months. Vins
jaunes, literally translated as ‘yellow wines’, are aged under a flor-like cover of yeast and the
resultant rich wines are known for their nutty, Sherry-like character – as well their intensity and
ageing potential.

Jura’s Château-Chalon appellation produces exclusively ‘vin jaune’ from Savagnin.

‘It’s a far cry from ‘modern’ Jura, but a distinctive style which still has its place, especially if
served with local foods such as Comté cheese,’ wrote Lawther last year. You could try this
combination for yourself at Jura’s February festival, the Percée du Vin Jaune, described by
Andrew Jefford as the Glastonbury of French wine. Some producers have taken the ‘vin jaune’
principle and modified it. Lawther wrote, ‘The tendency these days is to age traditional Savagnin

34
for a year or two, without topping-up, allowing some oxidative notes but retaining fruit character’.
Savagnin Blanc is also known as Traminer

You may also see Jura Savagnin blended with Chardonnay, which today makes up around 45% of
Jura vineyards. Savagnin accounts for around 15% of the region’s vineyards, or 300 hectares,
according to the Jura wine council. The grape also plays a supporting role in Crémant de Jura
sparkling wines, as one of five grapes authorized for use; the others being Chardonnay, Pinot
Noir, Poulsard and Trousseau.

Despite only being around 50 miles long, Jura grows a variety of grapes and produces an
assortment of wine styles, including: 

Poulsard (or Ploussard as it’s known locally): A red grape making up around one-fifth of the
region’s plantings. The Poulsard grape is primarily used to make dry reds but is used in rosés
as well. 

Trousseau: Another red wine grape, Trousseau requires lots of direct sunlight to mature
properly. As a result, it’s only grown in the hottest five percent of Jura’s vineyards, where it’s
made into tiny quantities of varietal wines. 

White Savagnin (locally referred to as Nature): This grape variety grows across the Jura
region, making exceptional vins jaunes or yellow wines. These are bone-dry wines aged in a
barrel under a layer of yeast known as le voile. Château Chalon is an appellation regarded as
the unofficial grand cru for yellow wine. 

Chardonnay: Chardonnay now accounts for almost half of Jura’s total vineyard plantings.
The grape is known locally as Melon d’Arbois and Gamay Blanc. It’s primarily used to make
fresh, fruity, modern wines. 

Pinot Noir: Although Jura’s neighbor, Burgundy, is the undisputed champion of French reds,
Jura often uses this grape variety for red blends and, occasionally, varietal wines. Pinot Noir
grown here tends to be pale and earthy.  

Vin de Paille: Vin de Paille or straw wine is a type of sweet wine made from dried grapes.
This wine style is made using Jura Chardonnay, Poulsard, and Savagnin, straw wine can be
produced under the Arbois, L'Étoile, and Côtes de Jura appellations. 

Cremant du Jura: A sparkling wine made with slightly unripe Chardonnay grapes. 

A few other unique wines are produced in this region, including a: vin de liqueur called
Macvin du Jura. 

Macvin du Jura is a sweet, fortified wine appellation of the Jura region in eastern France. In
geographical terms its production is confined to the  Côtes du Jura region, although it
accounts for only 3% of Jura's total wine production.

Macvin du Jura is a vin de liqueur produced by adding grape spirit to freshly harvested or
only partially fermented grape must (Pineau des Charentes, which uses Cognac instead of

35
eau-de-vie de marc, and Floc de Gascogne, which uses the local Armagnac, are produced in a
very similar manner). This results in a sweet, grapey liqueur, typically between 16 and 22
percent alcohol by volume.

While the spirit used is legally defined as "Eau-de-Vie de Marc Originaire de Franche-
Comté" (the official appellation title of any marc distilled in Jura), the spirit must be
produced from the marc of the same winery as that making the Macvin itself. The spirit must
be a minimum of 52 percent alcohol by volume and must have been aged, in barrel and on-
site, for a minimum of 14 months.

The grape must itself must be harvested with a minimum sugar level of 170 grams per liter
(17 percent sugar) and must have spirit added to it ("mutage" in French) prior to dropping
below 153 grams per liter. The liqueur can come in red, white and rosé forms.

Macvin has been produced in the Jura for more than six centuries, although it was only
granted its own appellation in November 1991. Once made, the modern-day liqueur is aged in
oak barrels for least 10 months before release.

All five of Jura's key grape varieties can be used in the production of Macvin, namely
Chardonnay, Savagnin, Poulsard, Pinot Noir and Trousseau.

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 LE LANGUEDOC
Coteaux du Languedoc (the old nomination)
Languedoc-Roussillon wine region

37
Located in the Languedoc-Roussillon wine region, Coteaux du Languedoc wine appellation is
famous for high-quality French wines. It is stretched from Nîmes in the east to Narbonne in
the west. The appellation produces popular red, white, and rosé table wines, which account
for about a third of all French wine made. I really recommend you go to this place if you're

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looking for a place with great wine and food. Oh, and it's guaranteed that you will never see
anything more beautiful in your life.

Languedoc-Roussillon is the largest wine region located on the western Mediterranean coast
of France and It is famous for long hours of sunshine. Each of both regions - Languedoc and
Roussillon - has its distinctive characteristics. Languedoc with its high-quality wines and
Roussillon for its Vins Doux Naturels.

The wine-making history of Coteaux du Languedoc goes back to the 5th century BC when
Greeks first introduced viticultural methods to the people of this area. Later, winemaking
expanded under the governance of Romans, as it happened to numerous other French wine
regions. After that time, viticulture became a vital part of this territory and played an essential
part in the development of the economy.

In the 17th century, the construction of the Canal du Midi opened the route from the
Mediterranean to the Atlantic, which helped the wine spread out from Languedoc.

In 1868 Phylloxera began attacking the Languedoc appellation. So, they grafted the vines
onto phylloxera-resistant American rootstock, which increased the quantity of production. By
1900, the annual harvest was 21 million hectoliters.

In the 19th century, a railway system was created that made it a lot easier to transport wine all
over France. This is the period when the Languedoc wine became even more popular.

The first AOC was established in the Languedoc region as Blanquette de Limoux, which
received the status in 1938. In 1945 the Languedoc received recognition from the National
Institute of the Appellations of Origin (INAO) as Wine of Superior Quality (VDQS) and
started labeling its wines.

The 20th century was a little tough for winemakers from this appellation because of the
increased production and poor quality. However, 21 century seems to be the new era for this
place as they are more focused on quality and new techniques. Most of the vineyards in the
Coteaux du Languedoc appellation are seated on hillsides or terraces.

The soil types vary from volcanic to gravel and sand or loam characteristics. Thankfully, the
long-established grape varieties have adapted to the diverse terroir of this place.

With the surrounding garrigue-scrub landscape consisting of rosemary, lavender, thyme,

juniper, bay, and other plants, the vineyards became part of unique scenery.

The Mediterranean-influenced climate plays a vital role in the shaping of the region's unique
terroir. The Mediterranean climate with hot summers, mild springs, autumns, and winters,
provides consistency across vintages. Also, regional winds from the north and west provide
consistent cooling, which helps the vineyards to cool down in the hot summer.

The Coteaux du Languedoc region receives little rainfall, and in some areas, the amount of
rain is the lowest in all of France. However, the Languedoc has reserves of water in most of
its calcareous soils. So, the grapes still get the required amount of water and develop well.

Grape varieties in Coteaux du Languedoc

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Languedoc’s AOC red wines are exclusively made with Grenache, Syrah, Carignan,
Mourvèdre, and Cinsault. Their flavors are dominated by red fruits and spices and are often
mixed with garrigue, thyme, lavender, containing rosemary, sage, and juniper. Red wines are
the most produced wines in the region, with 60 percent of the Languedoc’s total production.
Then comes the white wines with 20 percent of production, and Rose wines with 20 percent. 

Grenache
The Grenache is a grape variety that has been cultivated in France since the Middle Ages.
Grenache provides structure to Languedoc blends, and it's mostly smooth and delicate. It has
a very aromatic flavor and the ability to age well. Grenache is often combined with more
tannic grapes, such as Mourvèdre and Syrah.

Syrah
The Syrah grape gives wines high alcohol and tannins, which allows wines to age well. Syrah
produces low-acid, fruity, and deeply colored wines with red fruit and strong floral notes.
Also, some wines have hints of ginger, licorice, and spice.

Carignan 
Carignan produces powerful, intensely colored wines with strong tannins. This grape variety
is mostly grown in the southern Mediterranean. Wines produced from Carignan are full of red
and black fruit notes as well as notes of garrigue. This grape is mostly mixed with Grenache,
Cinsault, Syrah, and Mourvèdre.

Mourvèdre
The history of this grape variety starts from the Middle Ages. Mourvèdre produces full-
bodied, bold, tannic wines that are firm in structure. This grape gives the wine flavors of
blackberries, blueberries, black currant, and herbal garrigue.

Cinsault
Cinsault grape variety is famous for juicy, and fruity wines, that mostly have light ruby
colors. Wines from this grape variety have the notes of sour red berries, like strawberries,
cranberries, and currants.

the Best Wineries in Coteaux du Languedoc:

Château de Flaugergues - Château Saint Martin de la Garrigue - Mas Costeplane

Famille Valery - Château de Perdiguier - Domaine De La Dourbie

The Appellations

Although the major share of Langeudoc’s production is still made up of IGP wines, today
there are 23 AOCs in the region, representing about 16 percent of its total production.

The base of the Languedoc appellation structure lies with the regional Languedoc appellation
AOC Languedoc. This regional appellation evolved from the extension of the Coteaux du
Languedoc appellation, which was established in 2007. It covers recognizable and accessible
geographic origin red, white, and rosé wines, with blending across the terroirs of the AOC
Languedoc and Roussillon. Production covers the whole of the Languedoc-Roussillon. These
wines are known as enjoyable everyday drinking wines that deliver a strong quality-to-price
ratio.

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There are 10 Sub-regional Appellations:

 AOC Cabardès (red, rosé)  

 AOC Clairette du Languedoc (white)
 AOC Corbières (red, white, rosé)
 AOC Limoux (still wines; red, white)
 AOC Malepère (red, rosé)
 AOC Minervois (red, white, rosé)
 AOC Picpoul de Pinet (white)
 AOC Pic Saint-Loup (red, rosé)
 AOC Saint-Chinian (red, white, rosé)
 AOC Terrasses du Larzac (red)

There are 5 Commune or Village Appellations:

 AOC Corbières Boutenac (red)

 AOC Faugères (red, white, rosé)
 AOC Fitou (red)
 AOC La Clape (red, white)
 AOC Minervois la Livinière (red)

There are 4 Sweet Wine Appellations:

 AOC Muscat de Frontignan (white)

 AOC Muscat de Lunel (white)
 AOC Muscat de Mireval (white)
 AOC Muscat de Saint-Jean-de-Minervois (white)

There are 3 Sparkling Wine Appellations:

 AOC Blanquette de Limoux (white)

 AOC Crémant de Limoux (white, rosé)
 AOC Blanquette de Limoux Méthode Ancestrale

Alongside these, there are also 14 designations or vineyard sites who have filed an
application with the INAO for specific recognition:

11 Regional Designations:


o Languedoc-Cabrières (red, rosé)
o Languedoc-Grés de Montpellier (red)
o Languedoc-La Méjanelle (red, rosé)
o Languedoc-Montpeyroux (red)
o Languedoc-Pézenas (red)
o Languedoc-Quatourze (red)
o Languedoc-Saint-Christol (red, rosé)
o Languedoc-Saint-Drézéry (red)
o Languedoc-Saint-Georges-d’Orques (red, rosé)
o Languedoc-Saint Saturnin (red, rosé)

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 o Languedoc-Sommières (red)

3 Sub-regional Designations:

 AOC Corbieres-Durban (red)

 AOC Saint-Chinian Berlou (red)
 AOC Saint-Chinian Roquebrun (red)

In addition to those AOCs, the region also includes 19 IGP Sud de France denominations,
named not only for their viticultural aspects but also factors such as history and geography.
These are:

Heritage Sites

 IGP Cité de Carcassonne

 IGP Coteaux d’Ensérune
 IGP Coteaux de Béziers
 IGP Coteaux de Narbonne
 IGP Coteaux du Pont du Gard
 IGP Saint Guilhem Le Désert

Nature Preserves and Parks

 IGP Cévennes
 IGP Côtes de Thau
 IGP Haute Vallée de l’Aude
 IGP Haute Vallée de l’Orb
 IGP Vallée du Paradis
 IGP Vallée du Torgan

Historic Connections

 IGP Coteaux de Peyriac

 IGP Côtes de Thongue
 IGP Pays Cathare
 IGP Vicomté d’Aumelas

3 Departmental IGP Denominations

 IGP Aude
 IGP Gard
 IGP Pays d’Hérault

Numerous other varieties can be found in Languedoc, including Bourboulenc (Malvoisie),

Cabernet Franc, Cabernet Sauvignon, Carignan Blanc, Chardonnay, Chenin Blanc, Clairette,
Fer Servadou, Grenache Blanc, Grenache Gris, Lledoner Pelut, Macabeu, Malbec (Côt),
Malvasia (Roussillon Tourbat), Marsanne, Mauzac, Merlot, Muscat, Piquepoul, Rolle
(Vermentino), and Roussanne.

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Occitanie is still the largest wine region in France, representing 30 percent of all French wine
produced, and the largest vineyard area in the world with a geographic identity. With its shift
to the modern, Languedoc in many ways has become a new frontier for French wine. Not
only does it offer a diverse range of wine styles but it delivers exceptional quality at
approachable prices. 

Consumers are seeking out Languedoc wines as new “discoveries.” These are innovative
wines that combine the best of traditional practices with new winemaking ideas and
technology.  The region is also evolving because of the numerous young people and
foreigners who are buying up local land and joining the Languedoc winemaking community.

With shifting consumption patterns and increasing international demand, producers are
tackling new challenges to support the success of Languedoc wine as a rapidly growing
category. This is evident in the increased production of rosé wines as well as the commitment
to expanding organic production even further within the region. Languedoc now accounts for
30 percent of total French rosés and 11 percent of the world’s production. Based on figures as
of 2019, Languedoc is also home to 36 percent of all French organic vineyards, the largest
area in France, and 7 percent of global organic vineyards. It also has the highest percentage of
certified organic grape growers in France, with a 10-year plan for 40 percent of all producers
to have some form of high value certification, and 60 percent of surfaces committed to the
process of sustainable development.

It seems that rosé is on a role, being drunk more than ever before, and also being taken more
seriously than ever before. A fellow MW and friend, Elizabeth Gabay, has written a whole
book on rosé: Rosé, Understanding the Pink Revolution, published by Infinite Ideas.
www.infideas.com and wine makers worldwide are giving rosé much greater consideration.
Provence is setting the pace, with the palest of ethereal rosés, that almost look white, but it is
the Languedoc that produces much more rosé than Provence.  Sasha Lichine at Château
d’Esclans is the Provençal champion, with many others following in his wake. In the
Languedoc it is Gérard Bertrand who is raising the bar for rosés and he has just released the
second vintage of the Languedoc’s most expensive, by far, rosé, Clos du Temple. There is no
doubt that Clos du Temple is produced in some of the most stunning vineyards of the
Languedoc, in the schist hillsides above the village of Cabrières, a village which already had
a traditional reputation for its rosé. 

All Rosez are drinking a Rosé wine at new year eve.

See next picture of a Languedoc vineyard …

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44
 Les Côtes du Rhône
The zone follows the course of the Rhône River southwards for 125 miles (200km) from
Saint-Cyr-sur-le-Rhône to Avignon. A small proportion of the appellation's wines are white.
However the classic Côtes du Rhône wine is a fruity, middleweight red blend based on
Grenache, Syrah and Mourvèdre.

The Côtes du Rhône appellation was introduced in November 1937. Its purpose was to
provide a catch-all title for good quality Rhône wines from the valley's lesser known and less
prestigious viticultural areas.

It does not hold the prestige of the Rhône's more famous names (Châteauneuf, Cote Rotie,
Hermitage). However, the Côtes du Rhône title has risen to become one of France's most
popular and famous. 

Châteauneuf-du-Pape is a historic wine region located between the towns of Orange and
Avignon, in France's southern Rhône Valley. It is famous for powerful, full-bodied red wine,
largely made from the classic southern Rhône grape trio of Grenache, Syrah and Mourvèdre.

Grape varieties

These three varieties are behind the vast majority of the appellation's red wines. However, a
total of eighteen red and white grape varieties are approved for use. Red and white grape
varieties are permitted in both red and white wines of the appellation with no restrictions
around the proportions. 

For red wines

Grenache is the principle variety of Châteauneuf-du-Pape. It is well suited to the terroir and
performs better here than in any other French wine region. Varietal Grenache is juicy with
jammy red-fruit and black-cherry flavors with a high potential alcohol. It is aged in either
vats or oak barrels for up to 18 months to create a rich and complex wine.

The region is most notable for the GSM blend, with many producers creating Grenache
dominant wines with Syrah and Mourvèdre in smaller proportions. 

Syrah grows most successfully in the town's cooler sites, and brings structure and spiced
black-fruit notes to the blend. The late ripening Mourvèdre flourishes only in the hotter, drier
vineyards, and adds dark depths and bitter chocolate notes. These three varieties constitute
approximately 90 percent of vineyards in Châteauneuf-du-Pape. 

The other permitted red grape varieties - planted only in small quantities - are:

  Cinsaut, Counoise, Muscardin, Vaccarese, Picpoul Noir, and Terret Noir. 

For white wines

45
The vineyards here also produce white wines in smaller quantities which are tangy, weighty
and intensely perfumed. These are made from a number of rustic southern French varieties. A
few of the minor varieties are entirely unknown outside southern France.

 Most important: Grenache Blanc, Roussanne, Clairette and Bourboulenc.

 More obscure: Clairette Rosé, Grenache Gris, Picardin, Picpoul Blanc, Picpoul Gris.

Vineyard conditions

The soils of the appellation are pebbly and sandy, as is common in the southern half of the
Rhône Valley. They were created from ancient riverbeds, with the town and its vineyards
located just to the east of the Rhône river.

The archetypal Châteauneuf vineyard is strewn with large pebbles known as galets. These
stones prevent water evaporation from the soil surface and encourage the reflection of
sunlight into the canopy. 

Despite the Mediterranean climate, the appellation is technically the driest in all of the Rhône
Valley. This makes it all the more significant that irrigation or watering is strictly forbidden
during the growing season. In extreme cases, the wineries must apply for special permission
from the French government to water their vines.

Red winemaking

Traditionally the red wines would have been vinfied in concrete vats, though since the 1980s
many producers invested in temperature-controlled stainless steel tanks. Coated concrete
tanks are now making a comeback, including egg-shaped fermenters and alternate options
such as amphorae are beginning to be seen.

Tapered (truncated conical) wooden vats are also becoming popular. A wider base helps to
capture the cap of grape skins at the top, assisting the maceration process. Tannic structure
and oak aromas are enhanced. 

Winemakers might mix several varieties in the same fermentation tank, emphasizing a sense
of place. Others will vinify grape varieties separately to retain individual characteristics, and
assemble the different lots later.

The concrete tanks and truncated conical wooden vats are also used for aging wine, along
with a variety of oak barrels and casks. Free run juice (around four-fifths of the total) is
transferred from the press to tanks and barrels.
The skins are then pressed; the quality of this press juice often informs the decision whether
to blend it to the free-run or vinify and age it separately.

Carbonic maceration in Châteauneuf-du-Pape red wines

Red wine from the region is often relatively high in alcohol with a minimum of 12.5 percent
required under the appellation rules. Many producers use carbonic maceration to create a
brighter and fruiter style of wine, usually with less oak character. This is most common with
the "standard" wines and less so with luxury cuvées.

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White winemaking

White grapes are pressed on arrival at the winery and fermented more slowly at lower
temperatures, either in stainless steel or oak barrels. Ageing is usually relatively short, around
three to six months.

Sometimes different grape varieties are vinified and aged separately, either in vats, or on their
lees in barrels. Malolactic fermentation is normally blocked to preserve freshness; this can
also aid longevity.

History of wine production in Châteauneuf-du-Pape

The name of the appellation means "new castle of the Pope". This refers to the early 14th
Century when Avignon was chosen as the new home for the Pope's court. The incumbent
Pope at that time was Clement V, whose name also features in the ancient and prestigious
Château Pape Clément in Graves. The name may be drenched in history, but as a wine title it
has been prestigious for less than a century. Up until the early 20th Century, the town's wines
were unspecified and grouped together with others from the Avignon area.

This all changed in the 1920s, when owner of Château Fortia, Baron Le Roy drafted a set of
quality focused wine production conditions. This document became the precursor of France's
famous appellation system. The official title was declared in June of 1929. It was one of the
country's very first, and remains one of the most prestigious even today. Thirteen varieties of

grapes were approved for production upon establishment of the appellation. After a 2009
review, eighteen varieties are now permissible. Curiously, the village of Château-neuf-du-
Pape banned UFOs in the 1950s. The law forbids flying saucers from taking off, landing, or
flying over the vineyards and is still in force today.

History of the fortress: The Château-Neuf-du-Pape appellation is the jewel of the southern
Rhône Valley wine heritage, and one of the greatest French vintages. In the 14th century,
Pope John XXII had a fortress built in Châteauneuf and developed the famous vineyard there,
the cultivation of which was perpetuated in the great papal tradition of the City of the Popes
of Avignon. Why not in Rome? – Because there were two popes in that time, one in Rome
and one in Avignon, disputing the succession.

The Châteauneuf-du-Pape vintages … There are many

 Domaine La Barroche  Mas de Bois Lauzon

 Bosquet des Papes
 Clos Mont-Olivet
 Château de Beaucastel
Avignon, Palace of the Popes and
 Domaine de Saint Paul
 Domaine de Saint Siffrein
 Château Maucoil
 La Bastide Saint Dominique
 Domaine de la Ronciere
 Vignobles Mousset - Barrot 47
tasting of Côtes du Rhône wines
 Château Gigognan
 Domaine Clos des Papes
  Ogier
 Cuvée du Vatican
 Château de la Font du Loup
 Domaine de la Mordorée
 Château Cabrieres
 Domaine du Vieux Télégraphe
 Domaine de Beaurenard
 Château Mont-Redon
 Château de Vaudieu
 Domaine La Roquète
 Domaine de la Janasse
 Château Fortia
 Château de La Gardine
 Le Vieux Donjon
 Domaine Saint Prefert
 Château la Nerthe
 Domaine Font de Michelle
 Roger Sabon
 Domaine Charvin
 Domaine de Villeneuve
 Domaine Mathieu
 Domaine Duclaux
 Domaine du Vieux Lazaret
 Domaine Isabel Ferrando
 MChâteau Simian
 Domaine la Millière
 Maison Brotte

The Châteauneuf-du-Pape vintages (see link)

https://www.vins-rhone.com/visiter/carte?poiTypes=111

Entre Deux Mers

A very special white wine (in fact a Bordeaux) is the Entre Deux Mers appellation:

From a geographical point of view, the Entre-Deux-Mers consists of a triangle formed by

the Dordogne River to the north, the Garonne River to the south, and the eastern limit of the
Gironde department. The Bec d’Ambés marks the western border.

The name Entre-Deux-Mers comes from marée, the French word for tide. The two rivers are
subject to the influence of ocean tides, and the region is thus entre deux marées, or "between
two tides".

This very attractive area features a succession of slopes, plateaux and valleys with a large
number of châteaux and  abbeys, including the one in La Sauve Majeure where monks made

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wine as long ago as the 11th century. The abbey now houses the headquarters of the Syndicat
Viticole de l’Entre-Deux-Mers.

The Entre-Deux-Mers appellation is very spread out, and 250 vineyard owners make wine
there.  The total area under vine amounts to over 1,500 hectares.

The Entre-Deux-Mers region also produces red and rosé wines, but these are sold under the
Bordeaux  or Bordeaux Supérieurs .

The terroir

Not surprisingly, the soil is quite varied in such a large region. Clay-limestone soil is most
common on the limestone plateau. Combining the freshness of clay and the filtering
capacities of limestone, these terroirs are perfectly suited to winegrowing.

The appellation d'origine contrôlée was created in 1937. However, specific rules and
regulations governing production date from 23 September 1953.

  These specifications stipulate that:

 Only dry white wines are entitled to the Entre-Deux-Mers appellation.

 These must be made from a blend of three grape varieties:  Sauvignon Blance
(primarily), Sémillon and Muscadelle.
 They must also have a minimum alcoholic degree of 11.5 and less than 4 grams of
residual sugar per liter.

Tasting juries who decide whether or not wines are entitled to the appellation are particularly
attentive to whether their style is typical of the region.

Entre-Deux-Mers wines have a pale gold color. They are well-balanced, crisp and subtle.

Entre-Deux-Mers wines are best enjoyed young, generally within a year after the vintage. However,
they can also age well thanks to their main grape variety: Sauvignon Blanc. Served at 9°C, they are
ideal as an aperitif or to accompany fish, seafood, delicatessen meats and white meats

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