France

The label names the place; the place tells you the grape.

Most French wines carry no grape name. Sancerre is Sauvignon Blanc, Chablis is Chardonnay, red Burgundy is Pinot Noir, Beaujolais is Gamay. Learn the grape behind the three or four names of the region you're visiting and the shelf opens up.

Most French wines carry no grape name. Sancerre is Sauvignon Blanc, Chablis is Chardonnay, red Burgundy is Pinot Noir, Beaujolais is Gamay. Learn the grape behind the three or four names of the region you're visiting and the shelf opens up.

A great grower's humble wine beats a weak grower's famous one.

In Burgundy a top domaine's village wine can outclass a lesser producer's Premier Cru, and the same logic runs through Bordeaux and the Rhône. When torn between a famous name and a famous producer, take the producer.

In Burgundy a top domaine's village wine can outclass a lesser producer's Premier Cru, and the same logic runs through Bordeaux and the Rhône. When torn between a famous name and a famous producer, take the producer.

Crémant: Champagne's method at a fraction of the price.

Alsace, Burgundy, the Loire, Bordeaux, Limoux, Die, Jura and Savoie all make Crémant - bottle-fermented sparkling under strict rules. It's the local celebration bottle in most regions and the best-value French fizz.

Alsace, Burgundy, the Loire, Bordeaux, Limoux, Die, Jura and Savoie all make Crémant - bottle-fermented sparkling under strict rules. It's the local celebration bottle in most regions and the best-value French fizz.

Look next door to the famous name for the same style, cheaper.

Every star appellation has neighbours making similar wine for less: St-Émilion's satellites and the Côtes de Bordeaux, the Côte Chalonnaise beside the Côte d'Or, Gigondas and Vacqueyras next to Châteauneuf, Menetou-Salon near Sancerre. The region guides name the best ones.

Every star appellation has neighbours making similar wine for less: St-Émilion's satellites and the Côtes de Bordeaux, the Côte Chalonnaise beside the Côte d'Or, Gigondas and Vacqueyras next to Châteauneuf, Menetou-Salon near Sancerre. The region guides name the best ones.

Bordeaux & South West: Cabernet-Merlot blends, sweet Sauternes, tannic Malbec and Tannat.

Maritime Bordeaux blends Cabernet Sauvignon (gravel Left Bank) and Merlot (clay Right Bank), plus crisp Sauvignon-Sémillon whites and sweet Sauternes. Inland, the South West adds dark Cahors Malbec, sturdy Madiran Tannat and Jurançon's sweet and dry Manseng whites.

Maritime Bordeaux blends Cabernet Sauvignon (gravel Left Bank) and Merlot (clay Right Bank), plus crisp Sauvignon-Sémillon whites and sweet Sauternes. Inland, the South West adds dark Cahors Malbec, sturdy Madiran Tannat and Jurançon's sweet and dry Manseng whites.

Bordeaux · Bergerac · Cahors · Madiran · Jurançon · Gascogne

Style: Structured red blends, dry and sweet whites, robust rustic reds

Look for: Pauillac, St-Émilion, Pessac-Léognan blanc, Sauternes, Cahors, Madiran

Bordeaux guide

Burgundy & Beaujolais: Pinot Noir, Chardonnay and juicy Gamay.

From Chablis in the north through the Côte d'Or slopes to the Mâconnais, Burgundy maps Pinot Noir and Chardonnay vineyard by vineyard. Just south, Beaujolais makes bright, low-tannin Gamay, with ten village crus at the top.

From Chablis in the north through the Côte d'Or slopes to the Mâconnais, Burgundy maps Pinot Noir and Chardonnay vineyard by vineyard. Just south, Beaujolais makes bright, low-tannin Gamay, with ten village crus at the top.

Chablis · Côte d'Or · Côte Chalonnaise · Mâconnais · Beaujolais

Style: Site-expressive Pinot Noir and Chardonnay; fresh, fruity Gamay

Look for: Chablis, Gevrey-Chambertin, Meursault, Mercurey, Pouilly-Fuissé, Morgon

Burgundy guide

Champagne: cool chalk country - the original bottle-fermented sparkling.

France's northernmost classic region turns high-acid Chardonnay, Pinot Noir and Meunier into Champagne. Big houses blend for a consistent house style; growers bottle their own villages.

France's northernmost classic region turns high-acid Chardonnay, Pinot Noir and Meunier into Champagne. Big houses blend for a consistent house style; growers bottle their own villages.

Montagne de Reims · Vallée de la Marne · Côte des Blancs · Côte des Bar

Style: Traditional-method sparkling, from house blends to grower cuvées

Look for: Non-vintage Brut, Blanc de Blancs, Vintage Champagne, Grower Champagne

Champagne guide

Loire: crisp whites, light reds, Chenin from bone-dry to sweet.

A long, cool river valley: saline Muscadet near the Atlantic, Chenin Blanc in Anjou, Saumur and Vouvray, Cabernet Franc reds at Chinon and Bourgueil, and Sauvignon Blanc in Sancerre. High acidity throughout - great food wines and good value.

A long, cool river valley: saline Muscadet near the Atlantic, Chenin Blanc in Anjou, Saumur and Vouvray, Cabernet Franc reds at Chinon and Bourgueil, and Sauvignon Blanc in Sancerre. High acidity throughout - great food wines and good value.

Pays Nantais · Anjou-Saumur · Touraine · Centre-Loire

Style: High-acid whites, light reds, sweet and sparkling Chenin

Look for: Muscadet Sèvre et Maine, Savennières, Vouvray, Chinon, Sancerre, Crémant de Loire

Loire Valley guide

Alsace: aromatic whites labelled by grape - Riesling, Gewurztraminer, Pinot Gris.

Sheltered by the Vosges, Alsace is dry and sunny for its latitude. It's the one classic French region that puts the grape on the front label, with named Grand Cru sites and late-harvest sweet styles.

Sheltered by the Vosges, Alsace is dry and sunny for its latitude. It's the one classic French region that puts the grape on the front label, with named Grand Cru sites and late-harvest sweet styles.

Bas-Rhin · Haut-Rhin

Style: Aromatic dry to sweet whites, Crémant

Look for: Alsace Riesling, Gewurztraminer, Pinot Gris, Alsace Grand Cru, Crémant d'Alsace

Alsace guide

Rhône: peppery northern Syrah, generous southern Grenache blends.

The steep granite north makes Syrah (Côte-Rôtie, Hermitage, Cornas) and Viognier (Condrieu). The sunny, windswept south blends Grenache with Syrah and Mourvèdre - Côtes du Rhône up to Châteauneuf-du-Pape - plus Tavel rosé.

The steep granite north makes Syrah (Côte-Rôtie, Hermitage, Cornas) and Viognier (Condrieu). The sunny, windswept south blends Grenache with Syrah and Mourvèdre - Côtes du Rhône up to Châteauneuf-du-Pape - plus Tavel rosé.

Northern Rhône · Southern Rhône

Style: Spicy Syrah; warm, ripe Grenache blends

Look for: Côte-Rôtie, Hermitage, Crozes-Hermitage, Côtes du Rhône Villages, Gigondas, Châteauneuf-du-Pape

Northern Rhône guideSouthern Rhône guide

Mediterranean South: pale Provence rosé, value Languedoc reds, sweet fortified Muscats.

Provence is the home of pale dry rosé, with Bandol for serious Mourvèdre reds. Languedoc-Roussillon is France's biggest vineyard: old-vine reds from the hills, varietal Pays d'Oc, sweet fortified wines like Banyuls, and a lively organic and natural scene. Corsica sits offshore.

Provence is the home of pale dry rosé, with Bandol for serious Mourvèdre reds. Languedoc-Roussillon is France's biggest vineyard: old-vine reds from the hills, varietal Pays d'Oc, sweet fortified wines like Banyuls, and a lively organic and natural scene. Corsica sits offshore.

Provence · Languedoc · Roussillon · Corsica

Style: Rosé, sun-ripe reds, fortified sweet wines, value varietals

Look for: Côtes de Provence rosé, Bandol, Pic St-Loup, Faugères, IGP Pays d'Oc, Banyuls

Jura & Savoie: mountain oddities, Vin Jaune and a cult natural scene.

Small Alpine-edge regions with their own grapes and methods. Jura's nutty Vin Jaune ages under a yeast film and comes in a 62 cl bottle; its light reds and topped-up whites are natural-wine favourites. Savoie makes crisp mountain whites.

Small Alpine-edge regions with their own grapes and methods. Jura's nutty Vin Jaune ages under a yeast film and comes in a 62 cl bottle; its light reds and topped-up whites are natural-wine favourites. Savoie makes crisp mountain whites.

Jura · Savoie · Bugey

Style: Oxidative and fresh whites, light reds, Alpine whites

Look for: Vin Jaune, Château-Chalon, Arbois, Côtes du Jura, Crémant du Jura, Roussette de Savoie

Read in this order: place, producer, tier, then extra words.

The biggest words are usually the appellation (or a château name in Bordeaux). Then find the producer, the AOC/IGP line, and any Cru, Villages or Vieilles Vignes. Grape names appear mainly on Alsace, IGP and Vin de France wines.

The biggest words are usually the appellation (or a château name in Bordeaux). Then find the producer, the AOC/IGP line, and any Cru, Villages or Vieilles Vignes. Grape names appear mainly on Alsace, IGP and Vin de France wines.

Tip: Place first; the grape is implied unless it's Alsace, IGP or Vin de France

Grand-sounding words are not always a ranking.

'Grand Vin', 'Cuvée Prestige', 'Réserve' and even 'St-Émilion Grand Cru' look like rankings but aren't. Real rankings say 'Grand Cru Classé', 'Cru Bourgeois' or name a Burgundy or Alsace cru site.

'Grand Vin', 'Cuvée Prestige', 'Réserve' and even 'St-Émilion Grand Cru' look like rankings but aren't. Real rankings say 'Grand Cru Classé', 'Cru Bourgeois' or name a Burgundy or Alsace cru site.

Tip: Check for 'Classé' or a named cru before paying for prestige

The small print tells you who bottled it - and what's inside.

Every bottle names its bottler ('mis en bouteille par...'); an estate phrase beats a distant company address. Newer bottles also give ingredients and nutrition information, often via a QR code.

Every bottle names its bottler ('mis en bouteille par...'); an estate phrase beats a distant company address. Newer bottles also give ingredients and nutrition information, often via a QR code.

Tip: Bottler address far from the region = likely a merchant blend

Champagne's tiny code: NM = house, RM = grower, CM = co-op.

A two-letter code by the registration number says who made it. NM is a house that buys grapes; RM a grower making wine from its own vines; CM a co-operative; MA a buyer's own brand, such as a supermarket label.

A two-letter code by the registration number says who made it. NM is a house that buys grapes; RM a grower making wine from its own vines; CM a co-operative; MA a buyer's own brand, such as a supermarket label.

Tip: RM = grower Champagne - often more character for the money

AOC / AOP: France's top legal tier - a protected place with rules.

Each appellation has set boundaries, grapes, yields and methods. It guarantees origin and typical style, not greatness - the producer still makes the difference.

Each appellation has set boundaries, grapes, yields and methods. It guarantees origin and typical style, not greatness - the producer still makes the difference.

Protected designation of origin: defined place, permitted grapes and production rules

Spot it: 'Appellation <place> Contrôlée' or 'Appellation d'Origine Protégée' under the place name

IGP (formerly Vin de Pays): regional wine, often labelled by grape.

Bigger areas and looser rules than AOC, so producers can use non-traditional grapes and name them on the label. IGP Pays d'Oc is the largest. Plenty of everyday value, and some ambitious producers choose it on purpose.

Bigger areas and looser rules than AOC, so producers can use non-traditional grapes and name them on the label. IGP Pays d'Oc is the largest. Plenty of everyday value, and some ambitious producers choose it on purpose.

Protected geographical indication: a wide region with flexible rules

Spot it: 'IGP' or 'Vin de Pays' + a region (Pays d'Oc, Val de Loire, Côtes de Gascogne), often with a grape name

Vin de France: no region named - basic, or a rule-breaker.

The entry tier (once called Vin de Table). It can't name a region, but may show a grape and vintage. Most is simple, yet many natural and experimental growers bottle their best wines here to escape appellation rules.

The entry tier (once called Vin de Table). It can't name a region, but may show a grape and vintage. Most is simple, yet many natural and experimental growers bottle their best wines here to escape appellation rules.

Wine with no geographical indication

Spot it: 'Vin de France' and no place name; price and producer tell basic from cult

Inside AOC there's a ladder: region, sub-region, village, vineyard.

The smaller the named place, the stricter the rules and usually the higher the price: Bourgogne, then Gevrey-Chambertin, then a Premier Cru, then a Grand Cru. Languedoc, the Rhône and Bordeaux work the same way with regional, village and sub-appellation names.

The smaller the named place, the stricter the rules and usually the higher the price: Bourgogne, then Gevrey-Chambertin, then a Premier Cru, then a Grand Cru. Languedoc, the Rhône and Bordeaux work the same way with regional, village and sub-appellation names.

Regional > sub-regional > village > single-vineyard appellations

Spot it: A more specific place name on the label = a higher rung

AOP and IGP are the EU names; AOC is the French original.

France invented the appellation idea, and its AOCs now sit inside the EU's PDO (AOP) and PGI (IGP) framework. Labels may print either AOC or AOP - they mean the same tier.

The appellation idea was born in France, together with the national body now known as INAO. Many of the very first appellations are still household names - Châteauneuf-du-Pape, Arbois, Tavel, Cassis and Monbazillac among them - so on a trip you are often drinking from the places that started the system. Under the EU framework, AOC is the French version of PDO (AOP), Vin de Pays became IGP, and Vin de Table became Vin de France, so you will see old and new names side by side on the shelf. The ladder tells you about origin and rules, never about who made the best bottle: a fine grower's IGP or Vin de France can outclass a tired AOC. Read the producer first, then the place, then the tier.

French and EU names for the same tiers

Spot it: 'AOP' or 'IGP' instead of, or next to, the French term

Grand Cru and Premier Cru mean different things in each region.

In Burgundy they rank vineyards (Grand Cru on top). In Alsace only Grand Cru exists, for named single sites. In Champagne they rank whole villages. In St-Émilion 'Grand Cru' alone is just an appellation - only 'Grand Cru Classé' is a ranking. Always read it in its regional context.

In Burgundy they rank vineyards (Grand Cru on top). In Alsace only Grand Cru exists, for named single sites. In Champagne they rank whole villages. In St-Émilion 'Grand Cru' alone is just an appellation - only 'Grand Cru Classé' is a ranking. Always read it in its regional context.

'Great growth' / 'first growth' - a top site, village or estate, depending on the region

Watch out: Not a national grade; 'St-Émilion Grand Cru' and Champagne crus are much weaker signals than a Burgundy Grand Cru

How the cru words work, region by region.

Burgundy ranks vineyards, Bordeaux ranks châteaux, Champagne ranks villages, Alsace names single Grand Cru sites. The same two words carry very different weight.

Burgundy: hundreds of Premier Cru vineyards (label shows village + '1er Cru' + vineyard name) and a few dozen Grands Crus in the Côte d'Or, where the vineyard name alone is the appellation (Chambertin, Le Montrachet); Grands Crus are a tiny share of output. Chablis has one Grand Cru hillside split into several named climats, plus Premiers Crus. Alsace's Grands Crus are single sites, mainly for Riesling, Gewurztraminer, Pinot Gris and Muscat; some top growers skip the term anyway. Champagne: a handful of villages may say Grand Cru and a larger group Premier Cru - a legacy of an old grape-price scale that no longer operates, so the words survive by custom rather than as a current ranking. Bordeaux: 'Grand Cru Classé' and 'Premier Grand Cru Classé' are château classifications (Médoc 1855, St-Émilion), while plain 'St-Émilion Grand Cru' is an appellation open to hundreds of properties. Beaujolais calls its ten top villages 'crus' with no Grand or Premier at all.

Vineyard (Burgundy, Alsace), village (Champagne) or château (Bordeaux) rankings

Watch out: The region guide gives the local detail; never compare crus across regions

Cru Classé and Cru Bourgeois: Bordeaux's château rankings.

Bordeaux classifies estates, not vineyards. The 1855 list ranks Médoc reds in five growths and Sauternes separately; Graves and St-Émilion have their own lists; Cru Bourgeois is the Médoc's value tier.

The 1855 classification, drawn up from market prices, ranks the top Médoc reds (plus Haut-Brion in Graves) from First to Fifth Growth, with a separate list for sweet Sauternes and Barsac; it has barely changed since. Graves lists its crus classés without ranks, red and white separately. St-Émilion revises its list roughly every decade, so estates can move up or down, and some famous names have chosen to leave it altogether. Below the classed growths, the Cru Bourgeois du Médoc classification is re-run regularly and ranks estates in three tiers: Cru Bourgeois, Supérieur and Exceptionnel. Because the rankings follow châteaux - which can buy or sell vineyards - a classification is a reputation signal, not a guarantee. For value, look at Cru Bourgeois and the second wines of classed growths.

Classified Bordeaux estates; Cru Bourgeois = the Médoc's middle tier

Watch out: 'Grand Vin de Château X' on its own is not a classification

'Villages' = a better-defined slice of a big appellation.

Côtes du Rhône Villages, Beaujolais-Villages and Mâcon-Villages come from selected communes with stricter rules than the basic wine; adding a named village (e.g. Côtes du Rhône Villages Séguret) narrows it further. In Burgundy, a 'village' wine carries the commune's name.

Côtes du Rhône Villages, Beaujolais-Villages and Mâcon-Villages come from selected communes with stricter rules than the basic wine; adding a named village (e.g. Côtes du Rhône Villages Séguret) narrows it further. In Burgundy, a 'village' wine carries the commune's name.

Step up from the regional appellation, from selected communes

Watch out: One of the best value steps on the shelf - small price jump, clear quality jump

'Mis en bouteille au château / au domaine' = bottled by the estate.

On AOP and IGP wines this phrase (or 'à la propriété') means the estate bottled its own wine. 'Mis en bouteille dans la région de production' only tells you it was bottled somewhere in the region.

On AOP and IGP wines this phrase (or 'à la propriété') means the estate bottled its own wine. 'Mis en bouteille dans la région de production' only tells you it was bottled somewhere in the region.

Estate-bottled

Watch out: A mild positive, not a quality promise; 'dans la région' or a plain bottler's name says much less

Château, Domaine, Clos, Mas: all mean one estate's own wine.

These words signal a wine from a single estate's own grapes, made at that estate. A Château in Bordeaux can be a modest farmhouse; Domaine is the Burgundy and Rhône habit; a Clos was once a walled vineyard.

These words signal a wine from a single estate's own grapes, made at that estate. A Château in Bordeaux can be a modest farmhouse; Domaine is the Burgundy and Rhône habit; a Clos was once a walled vineyard.

A single wine estate

Watch out: Says who made it, not how good it is

Vieilles Vignes = old vines, but no legal minimum age.

Older vines give smaller crops and often more concentrated wine. The term isn't legally defined, so one producer's 'old' can be 30 years and another's 80. Trust it more from a producer you already rate.

Older vines give smaller crops and often more concentrated wine. The term isn't legally defined, so one producer's 'old' can be 30 years and another's 80. Trust it more from a producer you already rate.

Old vines - usually the producer's denser cuvée

Watch out: Unregulated wording; judge the producer, not the phrase

Cuvée = a particular blend or bottling - no legal rank.

Producers use cuvée names to tell their wines apart, from entry blends to flagships. Phrases like 'Cuvée Prestige' or 'Réserve' aren't regulated. In Champagne, cuvée also means the first, finest pressing of the grapes.

Producers use cuvée names to tell their wines apart, from entry blends to flagships. Phrases like 'Cuvée Prestige' or 'Réserve' aren't regulated. In Champagne, cuvée also means the first, finest pressing of the grapes.

A named blend or selection

Watch out: Marketing words; compare within one producer's range, not across producers

Négociant buys; domaine grows; vigneron does both by hand.

A négociant (maison) buys grapes or wine and bottles under its own name - from bulk brands to top Burgundy houses. A domaine or château uses only its own vines. A vigneron is the grower-winemaker. Each can be excellent; the name tells you who controls the grapes.

A négociant (maison) buys grapes or wine and bottles under its own name - from bulk brands to top Burgundy houses. A domaine or château uses only its own vines. A vigneron is the grower-winemaker. Each can be excellent; the name tells you who controls the grapes.

Merchant-bottler vs estate vs grower-winemaker

Watch out: A good négociant beats an unknown domaine - especially in Burgundy

Cave coopérative / 'Vignerons de...' = co-op winery - often great value.

Growers pool their grapes in a co-op; co-ops handle around half of French AOP wine. The best ones (several in Alsace, the Rhône and Languedoc) are reliable value; the weakest are bulk producers.

Growers pool their grapes in a co-op; co-ops handle around half of French AOP wine. The best ones (several in Alsace, the Rhône and Languedoc) are reliable value; the weakest are bulk producers.

Co-operative winery

Watch out: Quality varies by co-op - the region guides name the good ones

Crémant: bottle-fermented French sparkling from outside Champagne.

Eight appellations - Alsace, Bourgogne, Loire, Bordeaux, Limoux, Die, Jura and Savoie. Hand-picked grapes, second fermentation in the bottle and time on the lees, as in Champagne, but made from each region's own grapes.

Eight appellations - Alsace, Bourgogne, Loire, Bordeaux, Limoux, Die, Jura and Savoie. Hand-picked grapes, second fermentation in the bottle and time on the lees, as in Champagne, but made from each region's own grapes.

Traditional-method sparkling with set production rules

Watch out: 'Mousseux' alone just means sparkling - any method

Still wine sweetness: sec, demi-sec, moelleux, doux.

Sec is dry, demi-sec off-dry, moelleux medium-sweet and doux sweet. Most French table wine is dry unless labelled. Many Alsace bottles now show a sweetness scale on the back label.

Sec is dry, demi-sec off-dry, moelleux medium-sweet and doux sweet. Most French table wine is dry unless labelled. Many Alsace bottles now show a sweetness scale on the back label.

Sweetness levels for still wine

Watch out: Vouvray, Anjou, Jurançon and Alsace come in several sweetness levels - check before buying for dinner

On fizz, Brut is dry; 'Sec' and 'Demi-Sec' are sweet.

From driest: Brut Nature (no added sugar), Extra Brut, Brut, Extra Sec, Sec, Demi-Sec, Doux. Brut is the standard. The names are counter-intuitive - a 'Sec' Champagne tastes noticeably sweet; Demi-Sec suits dessert.

From driest: Brut Nature (no added sugar), Extra Brut, Brut, Extra Sec, Sec, Demi-Sec, Doux. Brut is the standard. The names are counter-intuitive - a 'Sec' Champagne tastes noticeably sweet; Demi-Sec suits dessert.

Sweetness scale for sparkling wine

Watch out: Sparkling 'Sec' is far sweeter than still 'sec'

Cabernet Sauvignon: blackcurrant, cedar, firm tannin - the Médoc backbone.

Thick-skinned and late ripening, it gives deep colour, cassis and grippy tannin that softens over years. In France it's almost always blended with Merlot, on the gravel of Bordeaux's Left Bank.

Thick-skinned and late ripening, it gives deep colour, cassis and grippy tannin that softens over years. In France it's almost always blended with Merlot, on the gravel of Bordeaux's Left Bank.

red

Tastes like: Blackcurrant, cedar, mint, firm tannin

Where it shines: Pauillac, St-Julien, Margaux, Pessac-Léognan

Order: A Haut-Médoc Cru Bourgeois with steak frites

Merlot: plum, soft tannin - the Right Bank and everyday Bordeaux.

Ripens earlier and rounder than Cabernet: plum, black cherry, a plush texture. It dominates St-Émilion, Pomerol and most everyday red Bordeaux.

Ripens earlier and rounder than Cabernet: plum, black cherry, a plush texture. It dominates St-Émilion, Pomerol and most everyday red Bordeaux.

red

Tastes like: Plum, black cherry, soft and round

Where it shines: Pomerol, St-Émilion and its satellites, Côtes de Bordeaux

Order: A Castillon or Lalande-de-Pomerol with roast duck

Cabernet Franc: raspberry, violets, leafy - the Loire's red.

Lighter and more fragrant than Cabernet Sauvignon. Sandy Loire soils give light, chillable reds; limestone slopes give firmer, age-worthy ones. It's also a key partner in St-Émilion.

Lighter and more fragrant than Cabernet Sauvignon. Sandy Loire soils give light, chillable reds; limestone slopes give firmer, age-worthy ones. It's also a key partner in St-Émilion.

red

Tastes like: Raspberry, violet, pencil shavings, light leafiness

Where it shines: Chinon, Bourgueil, Saumur-Champigny, St-Émilion

Order: A cool glass of Saumur-Champigny with charcuterie

Pinot Noir: red cherry, silky, earthy with age - Burgundy's red.

Thin-skinned and hard to grow, it's pale, perfumed and fine-tannined, turning to forest floor with age. Burgundy is its home; it also makes Sancerre rouge, Alsace reds and much of Champagne.

Thin-skinned and hard to grow, it's pale, perfumed and fine-tannined, turning to forest floor with age. Burgundy is its home; it also makes Sancerre rouge, Alsace reds and much of Champagne.

red

Tastes like: Red cherry, raspberry, earth, silky tannin

Where it shines: Côte de Nuits, Côte de Beaune, Côte Chalonnaise, Champagne

Order: A Bourgogne rouge from a good domaine with coq au vin

Gamay: juicy, low tannin, serve slightly cool - Beaujolais.

Bright raspberry and cherry with soft tannin, often made by whole-bunch methods for extra fruitiness. The ten crus, especially Morgon and Moulin-à-Vent, add depth and can age.

Bright raspberry and cherry with soft tannin, often made by whole-bunch methods for extra fruitiness. The ten crus, especially Morgon and Moulin-à-Vent, add depth and can age.

red

Tastes like: Raspberry, cherry, banana-candy hint in simple versions

Where it shines: Beaujolais crus, Beaujolais-Villages, Touraine

Order: A Fleurie or Morgon, lightly chilled, at a bistro lunch

Syrah: black pepper, dark fruit, smoky - the northern Rhône.

On the steep granite of the northern Rhône it gives savoury, peppery, deep-coloured reds. In the south it adds colour and spice to Grenache blends.

On the steep granite of the northern Rhône it gives savoury, peppery, deep-coloured reds. In the south it adds colour and spice to Grenache blends.

red

Tastes like: Blackberry, black pepper, olive, smoked meat

Where it shines: Côte-Rôtie, Hermitage, Cornas, Crozes-Hermitage, St-Joseph

Order: Crozes-Hermitage or St-Joseph with grilled lamb

Grenache: ripe strawberry, warm, soft - southern Rhône's engine.

Loves heat and wind: high alcohol, red-fruit sweetness, gentle tannin. Usually blended with Syrah and Mourvèdre, from Côtes du Rhône to Châteauneuf-du-Pape, and the base of Tavel and much Provence rosé.

Loves heat and wind: high alcohol, red-fruit sweetness, gentle tannin. Usually blended with Syrah and Mourvèdre, from Côtes du Rhône to Châteauneuf-du-Pape, and the base of Tavel and much Provence rosé.

red

Tastes like: Strawberry, raspberry, dried herbs, warm

Where it shines: Châteauneuf-du-Pape, Gigondas, Côtes du Rhône Villages, Roussillon

Order: A Côtes du Rhône Villages with a named village alongside daube

Mourvèdre: dark, gamey, tannic - Bandol's grape.

Needs lots of heat. It gives deep colour, firm tannin and meaty, herbal flavours, leading in Bandol and adding backbone to southern Rhône and Languedoc blends.

Needs lots of heat. It gives deep colour, firm tannin and meaty, herbal flavours, leading in Bandol and adding backbone to southern Rhône and Languedoc blends.

red

Tastes like: Blackberry, game, leather, garrigue herbs

Where it shines: Bandol, Châteauneuf-du-Pape blends, Languedoc

Order: Bandol rouge with slow-cooked lamb

Chardonnay: steely in Chablis, creamy in Meursault, sparkling in Champagne.

A blank canvas: unoaked, lean and flinty in Chablis; riper in the Mâconnais; layered and barrel-aged in the Côte de Beaune. It's also the Blanc de Blancs grape in Champagne and Crémant.

A blank canvas: unoaked, lean and flinty in Chablis; riper in the Mâconnais; layered and barrel-aged in the Côte de Beaune. It's also the Blanc de Blancs grape in Champagne and Crémant.

white

Tastes like: Lemon and green apple (cool) to peach, butter and toast (oaked)

Where it shines: Chablis, Meursault, Puligny-Montrachet, Mâconnais, Côte des Blancs

Order: Chablis with oysters; a Mâcon-Villages as the everyday white

Sauvignon Blanc: zesty, grassy, flinty - Sancerre and Bordeaux whites.

High acid with citrus, green apple and a stony edge in the eastern Loire. In Bordeaux it's blended with Sémillon, sometimes in oak, for fuller whites.

High acid with citrus, green apple and a stony edge in the eastern Loire. In Bordeaux it's blended with Sémillon, sometimes in oak, for fuller whites.

white

Tastes like: Lime, gooseberry, cut grass, wet stone

Where it shines: Sancerre, Pouilly-Fumé, Menetou-Salon, Touraine, Pessac-Léognan

Order: Sancerre with goat's cheese

Chenin Blanc: apple and honey, high acid - dry, sweet or sparkling.

The Loire's great white grape. One vineyard can give a bone-dry, a honeyed sweet and a sparkling wine depending on the year and picking. It ages for decades.

The Loire's great white grape. One vineyard can give a bone-dry, a honeyed sweet and a sparkling wine depending on the year and picking. It ages for decades.

white

Tastes like: Apple, quince, honey, beeswax, bright acidity

Where it shines: Vouvray, Montlouis, Savennières, Coteaux du Layon, Saumur

Order: A Vouvray sec with pork rillettes

Riesling: lime, stone, piercing acidity - dry and powerful in Alsace.

Alsace Riesling is mostly dry, fuller than German styles, and ages to honey and toast. Grand Cru versions are the region's reference wines.

Alsace Riesling is mostly dry, fuller than German styles, and ages to honey and toast. Grand Cru versions are the region's reference wines.

white

Tastes like: Lime, green apple, flint, petrol with age

Where it shines: Alsace, Alsace Grand Cru

Order: Alsace Riesling with choucroute or fish

Gewurztraminer: lychee, rose, spice - often off-dry.

Unmistakably perfumed, full-bodied and low in acidity. Many Alsace versions have some sweetness, so check the back-label scale. Great with spicy food and Munster cheese.

Unmistakably perfumed, full-bodied and low in acidity. Many Alsace versions have some sweetness, so check the back-label scale. Great with spicy food and Munster cheese.

white

Tastes like: Lychee, rose petal, ginger

Where it shines: Alsace, Alsace Grand Cru, Vendanges Tardives

Order: Gewurztraminer with Munster cheese or mildly spicy dishes

Sémillon: waxy, honeyed - the soul of Sauternes.

Thin-skinned and prone to noble rot, it makes the luscious sweet wines of Sauternes and Barsac and adds body to dry white Bordeaux blends.

Thin-skinned and prone to noble rot, it makes the luscious sweet wines of Sauternes and Barsac and adds body to dry white Bordeaux blends.

white

Tastes like: Lemon, wax, honey, apricot (sweet styles)

Where it shines: Sauternes, Barsac, Pessac-Léognan, Loupiac, Monbazillac

Order: A Loupiac or Sauternes with foie gras or blue cheese

Melon: light, saline, lemony - Muscadet's grape.

Neutral on its own, it gains texture and a yeasty edge when aged 'sur lie'. Bone-dry, light in alcohol, made for seafood.

Neutral on its own, it gains texture and a yeasty edge when aged 'sur lie'. Bone-dry, light in alcohol, made for seafood.

white

Tastes like: Lemon, green apple, sea salt

Where it shines: Muscadet Sèvre et Maine sur lie, Muscadet crus communaux

Order: Muscadet sur lie with oysters or moules

Order the region's own wine - lists and markups favour it.

French wine lists are strongly regional; in Burgundy you'll see mostly Burgundy, in Bordeaux mostly Bordeaux. Local bottles usually carry the fairest prices and fit the local food best.

French wine lists are strongly regional; in Burgundy you'll see mostly Burgundy, in Bordeaux mostly Bordeaux. Local bottles usually carry the fairest prices and fit the local food best.

Tip: Ask: 'Qu'est-ce que vous conseillez de la région?'

Pichet or carafe: house wine by the 25 or 50 cl jug.

Bistros often pour a local wine by the jug - an honest, cheap way to drink like a local. Ask where it comes from before you order.

Bistros often pour a local wine by the jug - an honest, cheap way to drink like a local. Ask where it comes from before you order.

Tip: 'Un pichet de rouge, s'il vous plaît' - and ask where it's from

Service is included; tipping is optional.

Menu prices already include service ('service compris'). Leaving a few euros for good service is appreciated but never required. For tap water rather than bottled, ask for 'une carafe d'eau'.

Menu prices already include service ('service compris'). Leaving a few euros for good service is appreciated but never required. For tap water rather than bottled, ask for 'une carafe d'eau'.

Tip: Round up or leave a little extra for a sommelier who helped

Restaurants serve at set hours - arrive by 1 pm and 8 pm.

Lunch typically runs about noon to 2 pm and dinner from around 7:30 pm. Outside those windows many kitchens are closed, especially in wine villages.

Lunch typically runs about noon to 2 pm and dinner from around 7:30 pm. Outside those windows many kitchens are closed, especially in wine villages.

Tip: Book lunch near your morning tasting; village restaurants fill fast

Match the wine to the dish's structure - the French way.

High-acid whites (Muscadet, Chablis) with oysters and shellfish, Sancerre with goat's cheese, sweet Sauternes or Banyuls with rich or sweet dishes. Light reds like Beaujolais handle bistro food; save tannic reds for red meat.

High-acid whites (Muscadet, Chablis) with oysters and shellfish, Sancerre with goat's cheese, sweet Sauternes or Banyuls with rich or sweet dishes. Light reds like Beaujolais handle bistro food; save tannic reds for red meat.

Tip: Tell the server the dishes first, then ask for the local match

Caviste: the independent wine shop - the best advice in town.

A caviste (cave à vin) stocks smaller growers and usually knows them. Give a budget and a style you like; many also run a bar à vins pouring by the glass.

A caviste (cave à vin) stocks smaller growers and usually knows them. Give a budget and a style you like; many also run a bar à vins pouring by the glass.

Tip: Ask which local growers they'd drink at home

At the cellar door, buy the cuvées you can't find at home.

Many estates sell direct from their tasting room (caveau), often after a free tasting. Older vintages and small cuvées turn up here. Most ship only within France or the EU.

Many estates sell direct from their tasting room (caveau), often after a free tasting. Older vintages and small cuvées turn up here. Most ship only within France or the EU.

Tip: Buying a bottle or two after a free tasting at a small estate is good manners

Supermarkets carry a big regional range at fair prices.

French supermarkets stock deep regional ranges. Look for a named estate or co-op, 'Villages' or cru wording, and skip the cheapest bottles of famous names.

French supermarkets stock deep regional ranges. Look for a named estate or co-op, 'Villages' or cru wording, and skip the cheapest bottles of famous names.

Tip: Best for staples; small growers are rarer here

Foires aux vins: the big wine sales in autumn and spring.

Supermarkets and chains run wine fairs from late August or September into October, and a smaller one from about March to May, with discounts and older vintages. Dates vary by chain - in 2026 the autumn fairs ran mostly in September and early October.

Supermarkets and chains run wine fairs from late August or September into October, and a smaller one from about March to May, with discounts and older vintages. Dates vary by chain - in 2026 the autumn fairs ran mostly in September and early October.

Tip: Check the chain's catalogue online before going - the best lots sell out on day one

Co-op shops: local wine at local prices.

Village co-operatives usually run a shop selling their whole range, from everyday reds to their best cuvées - a reliable stop in Alsace, the Rhône and the South.

Village co-operatives usually run a shop selling their whole range, from everyday reds to their best cuvées - a reliable stop in Alsace, the Rhône and the South.

Tip: Taste the top cuvée - good co-ops price it very fairly

Small domaines want a rendez-vous; big tasting rooms take walk-ins.

Many estates with a roadside caveau welcome drop-ins for a tasting. Small family domaines, and almost all famous names, expect an appointment - phone or email a few days ahead and confirm hours.

Many estates with a roadside caveau welcome drop-ins for a tasting. Small family domaines, and almost all famous names, expect an appointment - phone or email a few days ahead and confirm hours.

Tip: 'Je voudrais prendre rendez-vous pour une dégustation'

Plan around the 12-2 pm lunch closure.

Many cellars and village shops shut for lunch, roughly noon to 2 pm (sometimes later in the countryside). Do one visit in the morning, lunch, then one or two in the afternoon.

Many cellars and village shops shut for lunch, roughly noon to 2 pm (sometimes later in the countryside). Do one visit in the morning, lunch, then one or two in the afternoon.

Tip: Morning visit, long lunch, afternoon visit

Sundays, Mondays and mid-August are quiet - check before you go.

Most small shops and many estates close on Sunday, and some on Monday too. Family businesses often take their summer break between mid-July and just after 15 August. Harvest (roughly September-October) makes small growers busy.

Most small shops and many estates close on Sunday, and some on Monday too. Family businesses often take their summer break between mid-July and just after 15 August. Harvest (roughly September-October) makes small growers busy.

Tip: Buy Sunday picnic wine on Saturday

Drink-drive limit 0.5 g/L; 0.2 for new drivers - spit or hire a driver.

The general limit is 0.5 g/L of blood (0.25 mg/L breath). Drivers in their first years on a probationary licence, and bus drivers, are held to 0.2 g/L - practically zero. Spitting at tastings is normal.

The general limit is 0.5 g/L of blood (0.25 mg/L breath). Drivers in their first years on a probationary licence, and bus drivers, are held to 0.2 g/L - practically zero. Spitting at tastings is normal.

Tip: Use the spittoon or book a driver/guide for tasting days

Carrying wine home: pack it well or ask about shipping.

Bottles travel well in checked luggage, wrapped in wine sleeves or clothes. Buy what you can carry, or ask the estate whether it ships - many sell mainly within France and the EU.

Bottles travel well in checked luggage, wrapped in wine sleeves or clothes. Buy what you can carry, or ask the estate whether it ships - many sell mainly within France and the EU.

Tip: Pack bottles in checked luggage with wine sleeves

Look for the 'Vignobles & Découvertes' sign for visitor-friendly stops.

This national wine-tourism label, awarded by the tourism and agriculture ministries for three years at a time, marks wine areas and partners - estates, restaurants, hotels - committed to welcoming visitors.

This national wine-tourism label, awarded by the tourism and agriculture ministries for three years at a time, marks wine areas and partners - estates, restaurants, hotels - committed to welcoming visitors.

Tip: Local tourist offices list the labelled estates that receive visitors