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FBS-IV Unit-2 f6S --~ UNIT -/! ~ CHAPTER ~~ Wines of France LEARN.ING OBJECTIVES ... _ INTRODUCTION AAet reading this chapter, you _Qf all the wine-producing countries of the world, France is undoubtedly Viii! be able to the number one. It produces wines of remarkable quality and sets ~ ;nd~~nd the method of dassifying French wines · standards for others to follow. France is blessed with a suitable climate, , know important wine-producing different types of soil, and expertise in viticulture and vinification for regions of France and their wines the producers to produce wines par excellence. The urge for retaining , understand wine labels the reputation by the manufacturers and the strict control by the quality control board, make the French wine stand out from the rest. !"'ine is an essential partofJife of the French ~Qle. It is commonly available in the cafes in France. Wine is used in a variety of culinary preparations, which make French dishes so unique and delicious. Terroir is the single most as~ t that makes the French wines very different from the wines of other countries. This is a very vague term which really cannot be translated into English. This term refers to the geology of the soil, micro and macroclimate ·of the place (vineyard) in which the vines grow. Factors such as amount of rainfall; amount, intensit , and hours of sunshine; frost; wind; humidity; composition ot the soil; heat retention; drainage; topography; etc. are terme as errotr. The terroir of one vineyard is different from the other, within ttie large area of one region or different regions, which influence the character of wines. This is the most important factor that lays foundation for the quality of the wlne.---- Over 2000 years of experience in winemaking and by close observation, the French have found out what grapes do best m, which type of region. The wine regions of today are the survivors, the best of the best. With highest respect for the land, French winemakers attribute every character of _a wine to the soil. :tost of the French wines are named after the place instead of the grape, because the place is the most important as its terroir influences the character of the wine. However, Alsace is an exception as it is named after the grape. FRENCH WINE LAWS AND CLASSIFICATION OF FRENCH WINES French wine laws ure enforced very strictly. Wine laws of many wine-producing countries simply follow the system of French wine laws. The objectives of the laws are • To prevent fraud and malpractices • To help producers achieve and maintain the highest standards of quality. Freqch wine laws classify the French wines into four categories. , .--Vin de Table /-Vin de Pays /, Vin Delimite de Qualite Superieure (VDQS) A ppellation d'Origine Controlee (AOC) or Appellation Controlee (AC) Vin de table This is the basic wine of France which amounts to approximately 40 per cent of the total wine production in France There are no restrictions on the grape varieties 'used, and on the yields. Labels ~of these wines are not allowed to name vintage or an area of production. 'Produce of France' is printed without the name of grapes, region, etc. The wines are sold in carafe or in glass in cafes. This category of wine is also termed as carafe wine. Vin de pays _Literally, it means country wine. This class was introduced in the year 1960. The wines of this caJegory are made from ap_Qrov~r.apes of a specific region. It also guarantees minimum alcohol­ i.:ontent, and the area of production. The official name of the appellation would appear after the phrase 'vins de pays de ...'. Vins Delimite de Qualite Superieure (VDQS) This category of wines is a superior quality produced in delimited areas. It guarantees the area of production, grape variety used, minimum alcohol content, viticulture, and vinification methods. This group is slowly being phased out as the wines of this class are promoted to Appellation Controlee (AC) status. Appellation d'Origine Controlee (AOC) or Appellation Controlee (AC) This is the highest standard of quality. It guarantees the following: --• The area of product10n. • The grape varieties used • The viticulture methods such as pruning, density of planting, etc. • The maximum yield (number of hectolitres per hectare) • The minimum alcoholic content • The vinification methods-ageing, blending, etc. The wine laws are enforced by the Institut National des Appellations d'Origine (INAO). The INAO is assisted by the control boards in each of the major region. The INAO authorizes a region to call its wines after their place of origin by granting it the status AC. It sets standards for each appellation of the regions. Some regions have many AC communes and AC vineyards which govern the quality of the wines produced under their control. In some regions, there are number of ACs which are applied to the wine. For example, Bordeaux has many ACs, which are explained below. , Appellation Margaux Controlee-It guarantees that the wine is from the commune Margaux and meets all the standards set by that commune. If a wine cannot be classified to this category, it may be covered under any of the following: • Appellation Haut-medoc Controlee-It guarantees that the wine originated from Haut-Medoc and meets the requirements of this AC. It is less specific than the previous one. The wine may be blended with wine from any communes in the Haut-Medoc. If a wine cannot be classified to this category, it may be covered under any of the following: • Appellation Medoc Controlee-This is the highest AC for wines from Bas Medoc. • Appellation Bordeaux Superieur Controlee-It implies that the wines come from Bordeaux and have one per cent abv above the legal minimum for that style of Bordeaux wine. • Appellation Bordeaux Controlee-It is the lowest AC available for the wines produced in Bordeaux. This guarantees that the wine originated in Bordeaux. It should be remembered that the more specific the wine's source described on the label, the more expensive and the better in quality is the wine. WINE-PRODUCING REGIONS Wine is produced in most parts of France and this chapter deals with the most important wine­ producing regions that are globally well known. The following are the important wine-producing regions of France: . ~ ~ ordeaux ,A" Burgundy ( • Alsace •, Champagne 2 e Rhone Valley ~e Loire Valley ' Each wine-producing region ha! oifferent soil components, macro and micro climate, and grape varieties which influence the character of their wines. The region may produce wine, either entirely from one grape or mixture of grapes according to the norms of AC of that region. Bordeaux Bordeaux is the capital of the ancient province of Aquitaine and lies on the bend of the river Garonne in south-west France (see Figure 24.1). The river Garonne flows north-westwards from the Pyrenees towards the Atlantic Ocean and around 10 km north of Bordeaux, it is joined by the river Dordogne from the east. Together they form Gironde, which gives its name to the department in which Bordeaux lies. This is the largest quality wine-producing area in France. The best wines in the world, both red and white come from France and es ecially from the region Bordeaux. It pro uces a out Oper cent AC quality wines of which two-thirds are red and .._the rest is white·. Around half of the fine wine of France is made in Bordeaux. The Bordeaux region of France produces wines of remarkable quality. Most of the vineyards in Bordea.ux.hadenghtldnd.of-soi.1- gravel, clay, sand, and limestone=--­ to produce great wines. Although Bordeaux is famous for its big, balanced, and beautiful reds, the region also produces some superb whites. This region produces red, white, and rose wines. The greatest wines of this region are reds, which are known as claret. It also produces exceilent sweet """white wine, Sauternes. The wines of this region are named with the word chateau (estatesJ (see Figure 24.2) and its short form is Ch. (see Table 24.1). The main black grape varieties used are Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit VeroQL.J]ie first three are the major varieties and the blend is called the 'Bordeaux blend' . The . main whit~ rapes are Sauvignon, Semilllon, and Muscadelle. ~ The wines of Bordeaux were classified into five leagues-or growths (crus classes) in 1855, for Paris exhibition by the committee of wine brokers. Only just over five dozen wines were included in BORDEAUX N the list out of several hundreds producea in + Bordeaux, hence, the classification was 0~ a complete one. It was restricted to te1il'6{ Medoc (except one) and whites of Sauternes. No major updating has been carried out to include many deserving wines; altho~gb in 1973, Chateau Mouton-Rothschild was upgraded to the first growth from the second growth. Some unclassified wines have proved themselves to be worthy of classification and some classified wines have not faired well for some years. The list remains unchanged. It should be remembered that the wines outside the topmost category are in no way inferior wines and a second or a third growth does not mean the second or the third l'atea wines. All five classes are collectively known as the Grands Crus Classes-the top five dozen. It should also be noted that many unclassified vineyards make superb wines. Therefore, all the classifications--0fficial Figure 24.1 Map of Bordeaux or unofficial-act only as a guide (~ee Table 24.1). Crus Bourgeois comes after the classed growths. Chateau or wine estate-~~~ Status granted by the GRAN o c Ru c.~ s~ e---H """""'=--+--1sss classification Vintage -4,-..,.j~lff-f-----·19 7.,6 •f'' MARGAUX --~--+~~He--t-Location of the Chateau AC indication --4-~HH+o..,_- APPlL~..,t~or~.
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