1. Section II: Wine Regions of Europe
Chapter 6: France

2. French Wine—Historical Perspective
The history of wine production in France is inextricably intertwined with the politics and sociological development of the country.
Grapes were established in the southern part of Gaul (now called France) by Greeks as early as 600 BC.
As the Romans colonized the country, the planting of grapes and the production of wine spread north.
Barbarians invaded Gaul and caused the collapse of the Roman Empire by AD 400.
During this time, it was the Christian monasteries that kept winemaking alive.

3. French Wine—Historical Perspective (cont.)
Charlemagne brought stability to Gaul during his reign which began in AD 768.
He introduced the first laws on wine production.
In 1152 Eleanor of Aquitaine married Henri of Anjou. An important trade alliance was established when Henri ascended the English throne as King Henry II.
English entrepreneurs came to France, especially to Bordeaux, and played a crucial role in the building of the wine trade.

4. French Wine—Historical Perspective (cont.)
After the French Revolution (1789–1791) and the rise of Napoleon, the church and the aristocracy lost a great deal of their power.
Land was taken by the government and given to the farmers.
The production and exporting of French wines, especially Bordeaux, continued to increase until the root louse phylloxera invaded French vineyards in the late 1880s.

5. APPELLATION CONTRÔLÉE LAWS
As French wine production recovered after the setback of phylloxera, a new, man-made problem arose: fraud.
As certain regions became popular, their wines became more valuable.
Once a price for a certain wine rose, some wine merchants could not resist the temptation to increase the supply through fraud.
Unscrupulous producers would simply attach a region’s name in order to get a higher price.
Or producers within a famous region expanded production by buying grapes grown elsewhere.

6. APPELLATION CONTRÔLÉE LAWS (CONT.)
The need for government intervention to protect the authenticity of geographic names of origin became evident as early as the late 1890s.
Fraud proceeded to become so widespread in France that some place names on bottles became essentially meaningless.
The problem was particularly evident in the Champagne region. It has been estimated that by 1911, the Champagne houses were selling at least 11,000,000 more bottles of wine than their region produced.

7. APPELLATION CONTRÔLÉE LAWS (CONT.)
The grape growers rioted to protest the practice of the large Champagne producers buying grapes outside the region to expand production.
The government immediately passed legislation defining the boundaries of the Champagne region and decreed that the valuable name “Champagne” on a label could be used only if all grapes used in the production were grown inside those boundaries.
This was the first step towards a system that guarantees the authenticity of specific geographic locations.

8. APPELLATION CONTRÔLÉE LAWS (CONT.)
In the early 1900s there were similar protests by growers in Burgundy and the Rhône Valley
Finally, in 1935, the French government passed legislation creating the Institut National des Appellations d’Origine des Vins et des Eaux-de-Vie (INAO).
The INAO, working with local growers, established appellation boundaries and codification of grape-growing and winemaking practices appropriate to each area.
The system has continued to evolve and is continually under review. It is not static.

9. APPELLATION CONTRÔLÉE LAWS (CONT.)
All wine regions of France are classified into one of four levels of quality.
In ascending order of quality, the four levels are:
vin de table (table wine)
vin de pays (country wine)
vin delimité de qualité supérieure or VDQS (quality wines from a limited area)
appellation d’origine contrôlée or AOC (higher-quality wines from one of the better limited areas of production)

10. APPELLATION D’ORIGINE CONTRÔLÉE (AOC)
The wine must be made 100 percent from grapes approved for that appellation.
The grapes must have all been grown within a limited zone or area of production.
The grapes must have been picked at the minimal level of sugar, and reach the minimal alcohol level, specified for that appellation.
The amount of grapes harvested must not exceed a certain amount per hectare.
The methods used in the vineyard and in the winery must conform to the regulations of the region.
The wine must be bottled in the same region as the appellation.
The wine must pass a tasting test by the local branch of the INAO.

11. Vins de Pays
Higher yields and a higher percentage of nonindigenous grapes are allowed at this level.
Since 1979, wines at this level have been permitted to be labeled by varietal.
Today approximately 25 percent of French wine is designated as vin de pays.

12. Vins de Pays
Vin de pays regions can fall within three different types:
1. Regional: These are three very large areas.
2. Departmental: This covers an entire départment, the French equivalent of an American state.
3. Zonal: This is the smallest, often just one
district or even one town. There are over zonal vin de pays regions.

13. Vin de Table or Vin Ordinaire
The European Commission is putting pressure on France to decrease the amount of acreage dedicated to this level of wine, as the glut of bulk wine and wine grapes causes prices to fall.

14. Weaknesses of the System
The system of laws protects the grower and producer more than it does the consumer.
Changes advocated by experts include adding consumer representation to the local INAO commissions.
The tasting and analysis of AOC and VDQS wines should be done for quality, not just for typicality.
Labeling laws could also be improved.

15. Wine Regions of France Bordeaux Burgundy Côtes du Rhône
The Loire Valley
Champagne
Alsace

16. Bordeaux
Bordeaux is one of the world’s largest and most diverse wine-producing regions.
There are almost 304,000 acres under vine, and annual production is over 660 million bottles of wine.
Fully 22 percent of France’s total AOC production is from Bordeaux.
Bordeaux is a city and a wine region.
The city of Bordeaux, eighth largest in France, is the capital of the département of Gironde, the largest of France’s 95 départements.

17. Bordeaux
The region has large, self-sufficient estates in which the vineyards, the winemaking facilities, and often the owner’s house are all located together in close proximity.
The late seventeenth and early eighteenth centuries were the period in which many of the great estates developed as exports in wine increased.
Production of wine in Bordeaux was set way back by the infestation of phylloxera as well as downy mildew in the late nineteenth century.

18. Bordeaux
The first half of the twentieth century saw an unprecedented string of man-made disasters: The First World War, the Great Depression, Prohibition in the United States, and, of course, the Second World War.
In the second half of the twentieth century, the Bordeaux wine trade grew and strengthened.
A rising standard of living throughout the Western world and an increasing appreciation for wine in the United States has widened the consumer base for Bordeaux’s wines.

19. Soil and Climate—the Terroir of Bordeaux
The département of Gironde is located on the west coast of France, on the Atlantic Ocean.
Exactly halfway between the North Pole and the Equator, extending about 65 miles from north to south and 80 miles from east to west, the Gironde is spared any temperature extremes.

20. Soil and Climate—the Terroir of Bordeaux
In Bordeaux, the grape varietals allowed by AOC laws are as follows:
Red: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, and Carmenère
White: Sauvignon Blanc, Semillon, and Muscadelle
For regional white wines, up to 30 percent of lesser grapes such as Colombard, Merlot Blanc, and Ugni Blanc is allowed.

21. The Classifications of Bordeaux Estates
The most famous rating was The Classification of 1855 for the wine-producing estates of the Haut-Médoc.
The market reflected the comparative worth of different estates’ wines by the price consumers were willing to pay.
The merchants (also called brokers or négoçiants) formalized the ranking that they had been using.
The brokers were able to divide the top Médoc estates into five tiers of quality.
It remains the official ranking to this day, with only one change.

22. The Classifications of Bordeaux Estates (cont.)
In 1973, Château Mouton-Rothschild was elevated from second growth to first growth.
In 1855, brokers also classified the estates of Bordeaux that produced the sweet white wines.
They ranked these estates into two classes, based on market demand, price, and quality.
The wine-producing estates of the Graves region were not officially classified until 1953 for the red wines and 1959 for the white wines.
The estates of St. Émilion were first classified officially in 1955.
The estates of Pomerol have never been officially classified. However, the best wines from this region rank among the world’s best red wines.

23. The Wine Regions of Bordeaux
Haut-Médoc
Graves
Sauternes/Barsac
St. Émilion
Pomerol

24. The Haut-Médoc
Most of the best of Bordeaux’s wines come from famous estates in the Haut-Médoc.
The greatest estates have been classified superior.
The wines of Margaux are raspberry scented, smooth and medium-bodied on the palate with rich, ripe berry flavors.
The wines of St. Julien have more tannic backbone and are fuller-bodied.
Paudillac is the most famous of the commune in the Haut-Médoc.
The style of St. Estèphe wines is more tannic and backward than that of other communes.

25. The Médoc Much of the land is dedicated to pasture rather than grapes.
There are 14 wine-producing communes within the Bas-Médoc.
Some very decent and affordable red wines are made in the Médoc.

26. Graves The appellation Graves applies to both reds and whites.
The dry whites of Graves can be among the most elegant, complex, and food-friendly wines based on the Sauvignon Blanc grape.
The wines are fragrant with appealing citrus, gooseberry, and fresh grassy aromas.
The best red wines of the Graves region are velvety smooth, full of ripe berry flavors.

27. Sauternes
Encompasses five villages—Sauternes, Bommes, Fargues, Preignac, and Barsac
The appellation of Sauternes is restricted to sweet white wines.
Regarded as the most luscious, rich dessert wines in the world
The most famous of the estates in the Sauternes appellation is the legendary Château d’Yquem.

28. The Libournais
Often referred to as the “Right Bank,” a very old wine-producing area, steeped in tradition and history
Merlot does very well and is the predominate grape.
Small properties and unpretentious houses and chais, once owned by peasants and bourgeois families

29. Lesser Appellations Entre-Deux-Mers Premières Côtes de Bordeaux
Lalande de Pomerol
Bordeaux Supérieur

30. Burgundy
Burgundy is much smaller than Bordeaux, producing only half as much wine.
In Bordeaux, the wine-producing estates grow their own grapes, have the winemaking facility and aging caves on the property, and market the wines under their own name.
In Burgundy, each village will have its own appellation, and the vineyards within that village may each have their own individual appellations. Those vineyards, although very small, may also have several owners.

31. Burgundy (cont.)
In Burgundy, winemaking facilities are located in the towns, away from the vineyards.
The name under which a wine is marketed may be that of a merchant or négoçiant, who is not connected to the vineyards.
The plethora of appellations and maze of ownership along with négoçiant labels do indeed make Burgundy difficult to comprehend.
In the past few decades, moderately priced wines of good quality are being produced in Burgundy.

32. Burgundy (cont.)
The history of wine production in Burgundy precedes the Roman Empire.
There is clear evidence that viticulture was well established here by the second century AD.
Over the next thousand years, Burgundy evolved first into an independent kingdom that lasted until the early eighth century.
The most important factor in the development of the winemaking of the region was the Catholic Church.

33. Burgundy (cont.)
During the Middle Ages, as its landholdings increased, the Church played a crucial role in perfecting techniques of viticulture and wine making.
The Cistercian order, in the northern part of Burgundy, did extensive systematic research into the relationship among grape varietal, soil and climate conditions, and the wine that resulted.
These monks were among the very first to investigate and define the concept of terroir. From their meticulous work evolved the idea of crus.

34. Burgundy (cont.)
After the Napoleonic Wars came to an end in 1815, economic and political conditions stabilized and wine production in Burgundy expanded.
With the rise of the bourgeoisie, France’s middle class, a new market for Burgundy’s wines opened up.
Attention to quality and authenticity was not always maintained.
Vintners and négoçiants could expand production by blending in juice from grapes grown in inferior vineyards outside of Burgundy.

35. Burgundy (cont.)
The passage in 1935 of the Appellation d’Origine Contrôlée laws eliminated the worst of the fraud and gave protection to the place names within Burgundy.
The AOC laws also established standards of viticulture and winemaking, thus increasing the overall quality.
Since the 1980s, there has been a trend away from the pattern of small growers selling their grapes to négoçiants, and instead the number of proprietaire labels has increased.

36. The Classification System of Burgundy
The analogy of concentric circles illustrates how French appellations fit one inside the other as the geographic designation gets smaller.
Generally, the smaller the appellation, the better and more distinctive the wine.
The next circle in the hypothetical “target,” the regional appellation.
The next smaller circle is the commune appellation.
The next two levels are for specific single vineyards.
The final level of quality for Burgundy, the “bull’s eye” is the grand cru appellation.

37. The Wine Regions of Burgundy
Chablis
The Côte d’Or (Côte de Nuits and Côte de Beaune)
The Côte Chalonnaise
The Mâconnais
The Beaujolais

38. Chablis Chablis is an appellation restricted to dry white wine.
These are among the driest and most elegant wines made from the Chardonnay grape.
The climate here is cool enough that the grapes maintain an excellent crisp acidity.
The flavors fully evolve because the grapes enjoy a lengthy ripening period hanging on the vines into fall.
The vintners must be alert to the danger of frost.

39. THE CÔTE D’OR
Burgundy’s Côte d’Or, or Golden Slope, is one of the world’s best areas for growing cool-climate grapes.
The Cote d’Or is divided into two subregions:
The northern portion is the Côte de Nuits (reds).
The southern portion is the Côte de Beaune (whites).

40. THE CÔTE CHALONNAISE
In the Côte Chalonnaise, there are four commune appellations of particular importance. Moving from north to south these villages are: Rully, Mercurey, Givry, and Montagny.
The wines of the Chalonnaise lack the elegance, depth, and longevity of those from the Côte d’Or.
But they can be charming, balanced, and appealing.
These wines are also excellent values.

41. THE MÂCONNAIS
Marks the transition, climatically and geologically, from northern to southern France
The majority of Mâconnais wines are white.
They are primarily Chardonnay, but another grape, Aligoté, is also allowed.

42. The Beaujolais
Beaujolais is one of the most popular red wines in many countries around the world.
Since the wine is only a few weeks old at the time of release, it is termed nouveau, or new.
The portion of any vintage year’s wine that is not sold as nouveau is released starting the next spring.

43. CÔTES DU RHÔNE
The region along the Rhône River in southern France is an ancient wine-producing area.
For much of the length of the river the valley is bursting with commercial activity.
The lowlands near the river are not promising for growing quality grapes.
However, if one climbs up the slopes (the côtes) on either side of the river, the topography changes drastically and is better suited to growing grapes, especially along the southern section.

44. THE HISTORY OF THE RHÔNE VALLEY
Although introduced by the Greeks, viticulture did not take hold in the Rhône until the early Christian period.
After the decline of the Roman Empire, winemaking essentially disappeared, until 1309, when Bertrand the Goth was elected Pope Clement V.
The new Pope established his papacy in Avignon and planted grape vines. His successor, Pope John XXII, continued to hold court in Avignon.
Pope John’s large and beautiful new castle, that is, le Chateauneuf-du-Pape, lent its name to the surrounding vineyards and is one of the premier wine regions of the Rhône.

45. THE TERROIR OF THE CÔTES DU RHÔNE
The Rhône is separated into two regions, the Northern Rhône and the Southern Rhône.
The entire region is warm and dry. But the North is definitely cooler, and the vineyards here cling to the stony soil of steep hillsides.
The narrow northern section extends from Lyon to the village of Valence, a distance of about 45 miles.
The southern section begins south of the town of Montélimar and continues on south of Avignon.
Here the climate is definitely Mediterranean, very warm and sunny and dry.

46. THE TERROIR OF THE CÔTES DU RHÔNE (CONT.)
The principal grape varietals of the Northern Rhône is Syrah for reds and Viognier for whites. The Syrah grape produces full-bodied wines with fruity aromas.
Tight and austere when young, Syrah-based reds will open up to show accessible flavors when mature.
Viognier grapes have a deep yellow color and possess an intriguing floral/fruity aroma.

47. THE TERROIR OF THE CÔTES DU RHÔNE (CONT.)
The vineyards of the southern Rhône support a much more complex array of grape varietals.
Whereas the wines of the Northern Rhône, both reds and whites, are mostly single-varietal, those of the Southern Rhône are blends of several varietals.
The principal red grape of the southern appellations is the Grenache, a noble varietal that thrives in warm, sunny climates.
Other varietals used for blending include Mourvèdre, Syrah, and Cinsaut, for reds, and Marsanne and Rousanne for whites.

48. THE TERROIR OF THE CÔTES DU RHÔNE (CONT.)
The southern section of the Rhône Valley is much larger than the northern one.
The total acreage for the entire appellation is almost 150,000 acres.
Of that, only 5,900 acres are in the nine communes and crus of the Northern Rhône.
The rest is in that very large, highly varied region of the Southern Rhône.

49. THE APPELLATIONS OF THE CÔTES DU RHÔNE
Côtes du Rhône: Almost 98,000 acres, with 7,000,000 cases, mostly red, produced annually; quality can vary widely.
Côtes du Rhône-Villages: The standards are higher; the vineyard yield per acre must be lower, and the minimum alcohol content is higher.
Commune: The best wines carry the name of the commune or village where the vineyards are located.

50. THE NORTHERN RHÔNE
Moving from north to south, the important communes of the Northern Rhône are:
Côte Rôtie
Condrieu
Chateau-Grillet, St. Joseph
Crozes-Hermitage
Hermitage
Cornas
St. Peray

51. THE SOUTHERN CÔTES DU RHÔNE
Whereas the communes of the Northern Rhône are compact and dense, the Southern Rhône’s appellations spread out in a huge lopsided circle.
In this enormous region of almost 100,000 acres of vineyards, there is tremendous variation in terroir and in styles of wine.
Approximately 85 percent of the wine made here is red. About 5 percent is dry white.
There is also some very good rosé made, and very small quantities of sweet fortified dessert wine.

52. THE SOUTHERN CÔTES DU RHÔNE
From north to south, the most important appellations of the Southern Rhône are:
Coteaux de Tricastan
Gigondas
Muscat Beaumes de Venise
Vacqueyras
Châteauneuf-du-Pape
Tavel
Côtes du Ventoux
Côtes du Lubéron

53. Champagne
No appellation in the history of wine has been more misused than the term Champagne.
Champagne is a geographic region in France, and only wine made in a specific method from specified grape varietals grown inside the boundaries of that region is technically Champagne.
Champagne started out in the time of the Roman Empire as a producer of still white wines most of which was consumed by Roman legions.

54. The History of Champagne
After the decline of the empire, the vineyards were destroyed and winemaking disappeared.
As Christianity moved into northern Europe, winemaking re-emerged and the vineyards of Champagne flourished
Monks rescued the vineyards of Champagne.
A monk, Dom Perignon used his skills in the vineyard and cellar to help develop the techniques used to make Champagne.
The sparkling wine of Champagne did not find immediate favor, but once it was discovered by the royal court in the late eighteenth century it became the wine of celebration.

55. The History of Champagne (cont.)
Demand for Champagne increased at such a rate that demand could not keep up.
Some producers expanded production with inferior grapes from outside Champagne. Fraud became so widespread that growers revolted in 1911, demanding protection.
In 1927 the French government implemented laws spelling out the boundaries of the region.
With the 1935 national Appellation d’Origin Contrôlée laws, the Champagne name received full protection.

56. Viticulture in Champagne
There are three grapes that are allowed in Champagne:
Chardonnay
Pinot Meunier
Pinot Noir
The latter two are red grapes, but the juice of these grapes is white.
There are over 72,000 acres of vineyards, owned by 19,000 individual growers.

57. The Terroir of Champagne
High concentration of chalk in the soil.
The poor nutritional content of the soil means the vines have low vigor.
Champagne is farther north than any other important wine region, and the damp cold weather barely allows grapes to ripen.
Acidity levels stay high in such a cool climate, which is desirable in any sparkling wine.
However, a minimum sugar level must be reached, and if the temperatures stay too cool, the grapes have a difficult time reaching the necessary ripeness.

58. Champagne Producers and the Style of the Wine
There are approximately 110 houses (or, in French, marques) that make Champagne.
Because these companies own only 10 percent of the vineyards in Champagne, they buy most of their grapes from growers.
The oldest, most established houses are called grands marques.

59. Champagne Producers and the Style of the Wine (cont.)
Champagnes are bottled at different levels of sweetness:
Extra Brut: Dry; residual sugar is less than 0.6 percent per liter.
Brut: This is the most common classification, and forms the backbone of any house’s line. Residual sugar is between 0.5 and 1.5 percent per liter.
Extra Dry: These Champagnes are off-dry, with residual sugar between 1.0 and 2 percent.

60. Champagne Producers and the Style of the Wine (cont.)
Sec: Although sec means “dry,” these Champagnes have noticeable sugar—between 2 and 3.5 percent.
Demi-Sec: The literal translation is “off-dry,” but these are quite sweet. The sugar is between 3.5 and 5 percent. These Champagnes are meant to be served with dessert.
Doux: The sweetest form of Champagne has a minimum of 5.5 percent sugar, and in some cases contains as much as 8 percent.

61. Champagne Producers and the Style of the Wine (cont.)
Nonvintage: Grapes from several different years are blended together to get consistency of quality
Vintage: If conditions are favorable, the wine-maker can choose not to blend in wine reserved from lesser vintages.
Blanc de blancs: Literally, “white from white”
Blanc de noir: Literally, “white from black.” The wine is made from the two allowed red varietals.
Rosé: If some red wine is added to a cuvée of white wine, or if the juice of the red wines is given some skin contact, the resulting Champagne will be a rosé.

62. Champagne Producers and the Style of the Wine (cont.)
Tête de cuvée: Most marques have a prestige label, the top of the line. These bottlings are almost always made from vintage brut. Each marque has a name for their tête de cuvee.
Each marque’s distinct house style guarantees consistency of quality in every release.
Among the factors that influence the style are the proportion of Chardonnay to the red grapes; the vineyards; the blending (assemblage); the time spent aging on the lees.

63. Alsace Two natural barriers define Alsace:
On the west, the Vosges mountains separate Alsace from France.
On the east, the Rhine runs between Alsace and Germany.
Forced by conflicts between these two powerful nations to change political affiliation many times over 1,000 years, the people of Alsace have absorbed the influences of each culture.
The wines produced here (90 percent of which is white) are named for the varietals, mostly of German origin, from which they are made.

64. The Terroir of Alsace
Although Alsace lies quite far north (of French wine regions, only Champagne is more northerly), it enjoys a far milder climate.
The warmer temperatures and lower rainfall are due primarily to protection from the prevailing westerly winds provided by the Vosges mountains.
Winters can be quite cold, but spring is mild allowing for good bud-set, summers are usually warm and sunny, and very importantly, fall stays sunny, dry, and frost-free on into October.

65. The Varieties of Alsace
The varietals of Alsace are Riesling, Gewürztraminer, Pinot Gris, Pinot Noir, Muscat, Pinot Blanc, Chasselas, and Sylvaner.
Riesling takes just over 20 percent of vineyard acreage, and that is increasing as Sylvaner, a blending grape, is being removed, but still accounts for 20 percent of acreage.
Pinot Blanc is widely planted and accounts for another 20 percent of acreage.
Gewürztraminer can be a picky grape to work with, being slow to ripen, but it accounts for 20 percent of the vineyards space.
Pinot Noir, Alsace’s only red varietal, now covers about 5 percent of acreage.

66. Classifications of Alsace
The great vineyards of Alsace have long been recognized.
For two decades after being awarded AOC status, the vignerons of Alsace saw no need for a system of classification of their vineyards.
The grand cru appellation was created in 1983, and has been creating controversy ever since.
Of the 94 sites originally considered for designation as grand cru, 25 were initially chosen in 1983.

67. Wines of Alsace Riesling Gewürztraminer Pinot Gris Pinot Blanc
Pinot Noir
Crémant d’Alsace
Vendange Tardive
Sélection de Grains Noble

68. The Loire Valley
There is a large, regional appellation of the vin de pays level that encompasses all the Loire Valley and some of its surrounding areas: Vin de pays du jardin de France, “Wine from the Garden of France.”
The Loire and its tributaries drain a quarter of the land mass of France. The jardin de France is a huge area, where a variety of fruits and vegetables is grown, livestock and dairy cows graze, and a total of almost 440,000 acres of grapevines is planted.
However, the fine wines of the Loire AOC appellation are found only in the final third of the area.

69. The Loire Valley (cont.)
Viticulture in the Loire Valley has been traced back as far as the eighth century AD.
Many of the aristocrats who built their châteaux along the river during the next several hundred years also planted grapevines. By the late eleventh century, the wines of the Loire were highly regarded in France.
Commerce in the fine wines of the Loire continued to grow, and its reputation enhanced until the move by King Henri IV to Paris. Loire wine production was cut back. Most wine was consumed locally.

70. The Upper Loire
The majority of wine made here is made entirely from the Sauvignon Blanc grapes.
There is a little red wine made from the Pinot Noir.
The appellations are the names of individual communes.
Pouilly-Fumé
Sancerre
Menetou-Salon
Quincy
Reuilly

71. Central Loire
Touraine: Named for the city of Tours, this region is home to a variety of wines—white, red, rosé, and sparkling.
Wine from approved varietals grown within the Touraine region, but outside any of the commune appellations, or a blend of grapes from two or more communes, is given the generic appellation of Touraine.
Both white and red wines are produced in almost equal quantities.

72. Central Loire (cont.)
Anjou/Saumur: The large province of Anjou contains 19 appellations at the AOC level, including generic Anjou and generic Saumur.
The vineyards of Anjou cover 35,600 acres. A variety of wines is made here, including dry whites, reds, rosés, sparkling wine, and sweet whites.
Rosé d’Anjou is made in copious quantities from a lesser grape. Much better are the dry and semisweet rosés made from the Cabernet Franc varietal.

73. Lower Loire
The Nantes, or Atlantic region, of the Loire is home to the bone-dry white wine, Muscadet.
The grape called Muscadet is actually Melon de Bourgogne.
The grape is easy to grow, has high yields, and produces a clean, fresh, uncomplicated wine that perfectly complements the seafood diet of the region.
Over three-quarters of Muscadet comes from vineyards in the Sèvre et Maine district, named for the two rivers that flow through it to join the Loire.

74. The South of France
The six major wine regions of France covered so far account for only one-third of the AOC production, and barely 15 percent of total wine production, for the country.
There are a great many other regions producing very nice wine. Many of the best of the lesser-known appellation d’origine contrôlée regions are found in the South of France.
In the past the south was known for rugged, mostly red wines, made from indigenous varietals like Mourvèdre, Cinsault, and Carignan.

75. The South of France (cont.)
In the past several decades, there have been improvements in the quality of wines.
Partially this is due to the planting of better varieties.
Another factor has been the modernization of winemaking techniques.
In the south of France, one can now find some impressively elegant and balanced wines.

76. Provence
Provence extends from the delta of the Rhône River east to the border with Italy.
There are eight AOC appellations in Provence.
There is also a large section, the Coteaux Varois, which is rated VDQS.

77. Languedoc-Roussillon
The very sizable region of Languedoc-Roussillon, also known as the Midi, is popular tourist destination on the Mediterranean.
The region is producing ever-improving wines as investment in the area and awareness of its wines in foreign markets have increased.
This very large and varied region reaches from the western side of the Rhône delta along the coast to the border with Spain at the Pyrénees mountains.

78. The Southwest
Encompasses a huge part of France, including all viticultural areas south of Bordeaux and east of the Midi
Variety of terrains, microclimates, soil types, and winemaking preferences.
Of the 70,000 acres of vines in the Southwest, only about half produce AOC wines.
Madiran: The principal grape is the Tannat, which is made into big heavy complex wines, quite tannic.
Bergerac: Source of a variety of wines—dry whites, reds, rosé, sparkling and sweet whites.

79. Corsica
The island of Corsica, off the coast of southern is Europe’s oldest wine-producing region.
Dates from 570 BC when Phoenicians first settled there.
Corsica produces a wide variety of wines, red, white, rosé, still, sparkling, and sweet.
Most is vin de pays and vin ordinaire.
Very little Corsican wine, even the miniscule amount that is AOC, is exported off the island.