The first vineyards in France were planted around 600 BC by Greeks from Phocaea, near the modern city of Marseille. From the 2nd century BC, the Romans extended viticulture across southern France, as far north as Lyon and west to Gaillac by the beginning of the first millenium.
Jumping to a more modern era, the 19th century was a period of industrialization which revolutionized the transport of wine with the introduction of railways. Simultaneously, major diseases devastated the vineyards, particularly phylloxera.
Phylloxera hit the region in 1878 devastating the vineyards. This, coupled with a depressed economic climate in Europe, and two World Wars, meant recovery was slow. Once the solution to the disease was found, only the better and more specialized areas were replanted.
The combination of these factors shifted the weight of production in terms of volume from the north to the south, while the quality problems resulting from diseases caused scientists to look into the whole wine-making process. A notable result was the discovery of the fermentation process by Pasteur.
The 20th century has been marked by increasing mecanization, continuous research resulting in the development of the modern science of enology, and the organization of the vineyard areas into a hierarchical system, based on quality and origin.
This latter system of controled appellation, started in the 1920’s in France in order to prevent fraud, has now been extended to most European countries. It is progressively being followed by other countries (e.g. New Zealand).
As with most major wine-producing countries in Europe, France produces more wine than it consumes.
The bulk of excess quantity comes from overproduction of the lowest grade qualities, and this is absorbed by a mandatory distillation scheme shared by European Economic Countries.
France exports large quantities of better wines, being the second largest wine exporter in volume behind Italy, but the leader in value. This means that the fine wine segment is a major export earner for France.
Wine imports are relatively low however, on account of the volume of home production and consumer attidudes. (California wines, while begrudgingly recognized as good, aren't often brought into the French household.
Wine consumption has been regularly falling in France since 1970. It remains the highest per capita in the world.
Consumption of fine wines (AOC) is rising, while that of table wines is falling. AOC wines now account for almost 50% of total wine drinking in France. To summarize, people are drinking less, but better.
Grapes for Red Wine
Grapes for White Wine
All types of wine are produced in France: dry, medium and sweet; red, rosé and white, still, sparkling and fortified.
Each area has its own specialities, according to climate factors and local traditions. Under the Appellation Contrôlée system, this has been regulated, with specific appellations, and therefore rules, for each specific types of wine in the areas.
4 prestigious wine-producing regions are featured:Bordeaux, Burgundy, Champage, Rhone.
Situated in the southwest of France on the 45th parallel, Bordeaux has the same latitude as Maine and Nova Scotia in North America.
The vineyards are spread along the Gironde estuary and along and between the rivers Garonne and Dordogne in the department of the Gironde. They are sometimes divided into the Right Bank (or Libournais): east of the Dordogne (St. Emilion, Pomerol) and the Left Bank: north and south of the city of Bordeaux (Médoc, Graves). Between the two is the area known as the Entre-Deux-Mers.
Bordeaux is the largest fine wine region in the world with 110 000 hectares under vine governed by Appellation d'Origine Controlée (AOC) status. From north to south the region extends over some 94 miles/150 km. and from east to west 44 miles/70 km.
Bordeaux wines are generally made from a blend of grape varieties. Variations in the blend will depend on the appellation, soil, style of wine, vintage and the individual wine-maker's choice.
The principal grape varieties are as follows:
Cabernet Sauvignon is the most important variety in the Médoc and Graves. As a late
maturing variety it is particularly suited to the warm, free-draining gravel soils. It brings
color, aroma and structure to wines. Merlot is the most planted variety with 40 000
hectares under vine. It is well suited to the cool, humid soils of St. Emilion and Pomerol
producing firm, generous wines. It also constitutes the bulk of generic wines due to its
supple, fruity nature. Cabernet Franc brings aroma and structure to a wine. It is more
often used in wines from the Right Bank. Petit Verdot and Malbec are also planted but
are of less importance.
Sémillon produces rich, complex wines. It is used in the production of dry wines but most
notably in sweet wines where the grapes have been affected by Noble Rot. Sauvignon
Blanc is noted for its aromatic properties and high sugar content. It can produce crisp, dry
aromatic wines or rich, complex wines when fermented and aged in oak barrel.
Muscadelle is an aromatic variety.
Red wines are firm, full and have a good expression of fruit. Tannin and fruit concentration are deliberately extracted through long maceration of the grape skins. Wines from the great châteaux have considerable aging potential. They are matured before bottling in a percentage of new oak barrels and are richer and more elegant, developing great complexity with age.
Dry white wines are either crisp, fresh and aromatic or full and complex if fermented and matured in new oak barrels.
Sweet white wines are rich and heady with aromas of honey and exotic fruits. Some are semi-sweet, others sweet particularly when the grapes have been affected by Noble Rot.
Rosés from Bordeaux are made from the juice of red grapes fermented without contact with the skins.
The total surface area is around 45000 hectares, or less than half that of Bordeaux. It includes several sub-regions with specific characteristics, and , in some cases, wines. From north to south, these are : Chablis and the Auxerrois, the Côte de Nuits, the Côte de Beaune, the Mâconnais, and Beaujolais.
The different levels of Burgundian Appellations are:
Three dominate production:
are made essentially from the Chardonnay grape. It produces wines at every
level of the Burgundian system, including the very greatest.
Other white varieties authorized locally are:
are made from two varieties: Pinot Noir and Gamay.
Ladoix Côte de Beaune Jean G (Ladoix Côte de Beaune Rouge 1993) Prix: 75 FF
Pernand-Vergelesses 1° Cru J (Pernand-Vergelesses 1° Cru 1993 A.O.C) Prix: 85 FF
Savigny les Beaune Jean Guit (Savigny les Beaune 1992 A.OC) Prix: 75 FF
Les Hauts-Jarrons (Savigny les Beaune 1° Cru 1992) Prix: 81 FF
"Of this fresh wine the sparkling froth is the brilliant image of our French people." Voltaire
Grape vines have been grown in the Champagne area since the 3rd century AD. The first plantations were due to the Romans, whose armies built a camp called Ducotorum, which later became Reims, the present capital of the Champagne area.
The wines made there have evolved over the centuries, and sparkling Champagne was developed around the 17th century. However wines from Champagne were famous, as well as expensive, before becoming sparkling. Their fame grew through their consumption by the crowned heads of nations and their courts, and their lightness and delicacy made them instantly attractive to women as much as to men.
Within the Champagne area, there are 3 Appellations:
There are 5 grape varieties authorized in Champagne, although only three are widely planted.
Two black grapes:
And One white grape
Two premium selections:
Grand Cru Avize (A.O.C.Champagne grand cru à Avize) Prix: 159 FF
Grand Cru Bouzy (A.O.C.Champagne grand cru Bouzy ) Prix: 99 FF
The generic appellation Côtes-du-Rhone embraces 40 000 hectares of vineyards in the north and south, with the bulk in the south. The wines are predominantly red but rosé and white (2%) are also produced.
Wines of the Northern Rhône are generally made of one unique grape variety whereas those of the Southern Rhône are made from a blend of several.
3 predominant varities are:
Syrah is the only red grape permitted for red wines of the Northern Rhône.Red wines made from Syrah in the Northern Rhône are normally deep colored, spicy, aromatic with a firm tannic structure. Some have great ageing potential, others are for more immediate drinking.
Châteauneuf-du-Pape may be made from 13 different grape varieties. In reality Grenache dominates in the red wines with Syrah and Mourvèdre also favored and to a lesser extent Cinsaut and Counoise. . Powerful, robust and generously fruity would be the best description for red Châteauneuf-du-Pape.
White Châteauneuf is made from varying percentages of Grenache Blanc, Bourboulenc, Clairette and Roussanne
Other wines of the Southern Rhône are generally dominated by Grenache and use a permutation of the grapes allowed in Châteauneuf-du-Pape. Viognier and Carignan are also grown within AOC Côtes-du-Rhône.
Blanc 95 (A.O.C Châteauneuf du pape Blanc 95) Prix: 105 FF
Rouge 92 (A.O.C Châteauneuf du pape Rouge 92) Prix: 85 FF
Rouge 93 (A.O.C Châteauneuf du pape Rouge 93) Prix: 89 FF
Blanc 95 (A.O.C Crozes-Hermitage Blanc 95) Prix: 59 FF
A few good French wine sites are provided below:
