If you’re familiar with my articles, you know that my area of expertise is French and Italian wines. I am passionate about these wines because after extensive research, I have come to a conclusion, without bias, that still to this date some of the smoothest, tastiest and most impressive wines of the world come from these two countries. For people that disagree with me, no worries, I respect your taste. However, I put you up to the challenge to prove me wrong!

Gevrey Chambertin is a small commune or a small incorporated town in the Burgundy region of France, known for its superior vineyards and wine production representing one of the most famous and superior wines of France. This perfect wine producing area which lays just south of Dijon utilizes its terrain, made up of clayey limestone gravels, to grow some of the best Pinot Noir grapes of the region.

Gevrey Chambertin is considered a noble wine thought of as “Haute Gamme,” a high end wine so to speak. It is a wine that is highly impressive and supreme in taste. Deeply colored, it tickles the senses when drunk. It has a cherry taste that pleases the palate beautifully.

Chambertin and Clos de Beze are among the best Gevrey Chambertins, and the most expensive. However, even though I would not go with the cheapest producers in the market, I would expect to be completely satisfied with the medium price range of this wine. With 2.3 million bottles produce every year, I am sure you would not have a hard time finding a nice range of selections, that remain friendly to your pocket book, at your favorite wine shop or cellar.

This wine would pair up nicely with grilled or roasted meat.

Cheers,

Author: Mike Samii
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Among Frances eleven wine-growing regions Burgundy ranks fourth in acreage if you include the Beaujolais region, which most people do in spite of their considerable differences. Partisans, and they are many, claim that Burgundy is really the number one or number two wine-producing region in France, if not in the world. The wine reviewed below comes from somewhere in Burgundy, whose wine production is almost 90% white, almost exclusively Chardonnay. The Aligot grape is Burgundys number two white grape, but remains fairly unknown. Well find out whether this lack of notoriety is deserved or not. In addition to Burgundy Aligot is grown in Bulgaria, a not a very-well known wine producer but one that is occasionally generates bargains. The best Aligot wines are said to come from the village of Bouzeron and its environs, located in the Cte Chalonnaise region of Burgundy. These wines are occasionally a blend of Aligot and Chardonnay. To the best of our knowledge the reviewed wine is pure Aligot and does not come from the Bouzeron area of Burgundy.

If you are visiting Burgundy, and you really should, make sure to stop by the Cte dOr village of Chteauneuf about twenty five miles (forty kilometers) southwest of Dijon in northern Burgundy. This little hilltop village seems to come straight out of the Middle Ages, except for the tourists who have recently discovered it. Its focal point is the Chteau (Castle) built in 1132 and occupied by the same family for nine generations until 1456 when Cathrine of Chteauneuf was burnt to death; it is said that she poisoned her second husband, Jacques d’Haussonville. The castle then went through various owners until the French Revolution when it was expropriated and the villages name was changed to Montfranc. With the construction of the Burgundy Canal its fate was sealed so to speak. Be sure to see the castles medieval tapestries and its reflection in the canal. By the way, the famous Chteauneuf du Pape wine is from Provence, not from Burgundy.

Before reviewing the Burgundy wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.

Start with Jambon Persill (Ham in Parsleyed Aspic).

For your second course savor Rable de Lievre la Piron (Saddle of Hare with Shallots and White Wine).

And as dessert indulge yourself with Mousse au Chocolat (Chocolate Mousse.)

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Jaffelin Bourgogne Aligot 2005 12.7% about $14.00

Lets start by quoting the marketing materials. Tasting Note Pale straw colour; Subtle aromas of mineral,citrus, anjou pear and green apple; Dry, light bodied, with clean apple/lemon flavours, crisp acidity on finish. Serving Suggestion Add cassis for a Kir, shellfish, light seafood dishes, ceviche or pan fried trout. And now for the review.

My first meal was whole-wheat spaghetti with a homemade tuna, red onion, garlic, and Greek olive sauce that had a commercial tomato spaghetti sauce as its base. I doused on a lot of grated Parmesan Cheese. The wine was light and short but did linger slightly. It was pleasantly acidic. As I continued the meal I realized that this wine is not weak. Its acidity was a good accompaniment to fruit-juice candy.

The next task for this Aligot was to accompany bagels, smoked salmon, and 15% cream cheese along with sides of Greek olives some with chili pepper flakes, thinly sliced red onions, and an artichoke, garlic, and tomato salsa. The wine was lightly acidic and surprisingly long. The salsa intensified its fruit, but both the olives and fresh blueberries (no, not together) seemed to deaden the wine.

The final meal was a disappointing Louisiana style home barbecued chicken sausage. Both the wine and the meat were rather tasteless, but when I added some very strong mustard the wines fruit perked up a bit. The sweetness of the barbecued corn on the cob turned up the wines acidity. But the artichoke and garlic salsa made this thin Burgundy, yes it is a Burgundy, even thinner.

The first cheese pairing was with a mild-tasting Italian Pecorino Fruilano. The wine was light and fruity with decent length. The Dutch Edam was nutty, a bit fatty, and somewhat sour. The cheese itself was tastier; in contrast the wine was weaker.

Final verdict. Burgundy brings its expectations. They werent met by this wine. What do you want for this moderate price? More than what I got here. If I can get my hands on a Bouzeron Aligot Ill give it a shot.

Author: Levi Reiss
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In Bordeaux, Vieux Chateau, Chteau Haut-Marbuzet, Chteau de Haux, Chteau Thieuley, Chteau Desmirail, Chteau Faugres, Chteau Fourcas-Dupr, Chteau La Tour de By are some of the more popular wine producers. In Provence, some of the popular vineyards are Chteau de Roquefort, Chteau Roubine, and Chteau Calissanne. In Languedoc, Domaine Haut-Lirou, Domaine Coupe-Roses, Domaine du Grand Chemin and Domaine de l’Hortus are some of the popular producers. In the region of Burgundy, Domaine Laroche, Domaine Jean-Marc Brocard and Domaine Gros Frre et Soeur are some of the popular names in the field of wine production. Chteau de Chamboureau, Domaine de la Charmoise and Chteau de Fesles are some of the popular producers of wine in the region of Loire. In southern Rhone, producers such as Chateau de Campuget, Chateau Mont-redon, Clos du Pape and Chateau de Beaucastel are regarded highly.

There are a number of French wine producers all over France and this mention of some of the producers is by no means to be considered as exhaustive. It is merely a small list of the popular names. There are a number of French wine producers in many of the wine producing countries such as the United States and Spain and these producers are also quite highly regarded as far as the quality and taste of the French wine is considered.

Author: Jimmy Sturo
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Currently France is the second in wine production, but boasts of the best quality of wines. French winemaking is the accepted procedure for wine-producing countries of the world. France produces all kinds of wines, from the cheap table wines to the expensive vintages. Rare vintages are most sought after, and are a collector’s item with prices of thousands of dollars for a bottle.

French wine is an integral part of the French identity and pride, as demonstrated by the wines having more of a regional than a national identity. Different regions have their own classification systems, particular grape varieties, and special production methods which is many layered and complex.

The qualities and prices depend on the kind of wines: some are made for immediate consumption while others are kept for a long time in cellars. Typical styles have been developed to accompany different kinds of meals, be it a quick snack type meal, a cafe meal or a multi-course menu in a sophisticated restaurant. Recently “bar wines” have been developed for drinking alone unaccompanied by any food. All kinds of wines are available, to suit the most exacting gastronomy.

French wine can be red, rose or white, and come in dry, semi-sweet or sweet varieties. They are further available as sparkling or fortified. Labels on the bottles indicate the potentiality of the wine, carrying information on the region where the grapes were produced, how it was bottled (on the field, on the estate, or using traded grapes), and also the blends that are used in the wine. For example, a distinctive mark called “Vigneron independant” is used by the wine-make to distinguish their wine from larger corporate winemaking companies, and emphasizes a return to the traditional basic of the wine-making craft. A special logo is printed on the foil cap covering the cork of the independent wine-makers.

Research suggests tremendous health benefits from wines, especially red wine. The French, who are traditional wine drinkers have very low heart disease rate which is attributed to the chemical called procyanidins which do not allow the blood vessels to constrict. The highest levels of procyanidins are found in the red wines from south of France and Sardinia in Italy. Apart from this, the wines have antioxidants, suppress some strains of bacteria, and have cancer-alleviating properties.

The French have been the largest consumers on their own wines, and the consumption has been dropping due to the lowering of the per capita income. The winemakers therefore have had to rely on exports and there too, they have been facing severe competition with many new productions emerging from different parts of the world.

Author: James Copper
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It was only after 1200 AD that many of the French monasteries managed the wine cultivation. The French nobility also owned and cultivated many vineyards. Later, as a result of the French revolution, the Church was not given any power in cultivating and maintaining the vineyards. In the 1800′s, the French wine industry suffered yet again as the French vineyards were attacked by many diseases, but was mainly infested by phylloxera, which is a small insect that destroys the roots of the vines. This was a major setback to the wine production of France and continued to be so until about 1880, when replanting vines along with the grafting of European vines into American rootstock proved to be a good solution to the problem.

French Wine also suffered economically due to the two World Wars which led to a drastic reduction in the quality of French wine. As a result of this, the Appellation d’Origine Controlee (meaning “regulated origin name”) or the A.O.C was devised. The A.O.C outlined the standards and laws regarding modern wine production and aided in defining the grape growing regions as well as protected the quality of wine production. The A.O.C was instrumental in redeeming France’s reputation for wine production and also in determining the standards for quality and consistency within the wine market in France.

Author: Jimmy Sturo
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The institutions also tie up with vineyards and the students enrolled in the wine courses are often taken on guided tours of the vineyards and offered tasting sessions. This provides the essential blend of both theoretical knowledge and practical experience to the students. These courses are ideal for wine enthusiasts as it helps them to obtain priceless technical knowledge about wines and the field of viticulture (the study of wines).

It also helps people who are keen on making a career based on some aspect of wines and viticulture. It aids such people to gain the essential knowledge and skills needed for the field. As the field of viticulture is fast gaining a lot of mileage as well as exposure in the world, such courses are regarded as important steps to enhance one’s career and educational qualifications. Corporate companies often send their employees to take such courses as it helps in their professional career and enhance the company’s value. The price of the courses varies depending on the course content, duration, what institution is offering the course and other such factors. The courses are immensely gaining popularity in France and the surrounding regions.

Author: Jimmy Sturo
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Among Frances eleven wine-growing regions Burgundy ranks fourth in acreage if you include the Beaujolais region, which most people do in spite of their considerable differences. Partisans, and they are many, claim that Burgundy is really the number one or number two wine-producing region in France, if not in the world. The wine reviewed below comes from the Mconnais area of southern Burgundy, whose wine production is almost 90% white, almost exclusively Chardonnay. This area produces three times as much white wine as the rest of Burgundy, but is not particularly well known.

If you are visiting the Mconnais area, and you really should, make sure to stop by the village of Cluny and its medieval abbey, once the largest church in all Europe. Today the site lies in ruins, as it has been since the French Revolution, but what ruins. The site contains a horse-breeding center founded by Napoleon using stone from the abbey. Youll also want to see the Muse Ochier, a Romanesque lapidary museum. Dont forget to tour the town of Autun once called Augustodonum, city of Augustus. The original name refers to Augustus Caesar who modestly described it as the sister and rival of Rome itself. Avoid disappointment, dont expect Rome II. But do visit Autuns Portes (Archways) and the Thtre Romain, once the largest arena in Gaul (Roman France) with room for 15,000 spectators. Every August (do you think thats a coincidence?) traditionally costumed locals put on a period piece. Talking about Napoleon, he and his brother studied at the local military academy, where at age nine the future Emperor first learnt French.

Before reviewing the Burgundy wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Pt en Crote de Grenouilles au Bleu de Bresse (Frog and Bresse Blue-Cheese Pie).
For your second course savor Poulet de Bresse la Crme-Trompettes de la Mort (Free-Range Bresse Chicken in Creamy Sauce with Horns of Plenty Mushrooms). Read more about Bresse chickens in our article I Love French Wine and Food A Red Beaujolais.
And as dessert indulge yourself with Ile Flottante (Floating Island, a Meringue Island in a Custard Sea.)

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Pouilly-Vinzelles AOC En Paradis 2003 Louis Latour 12.6% about $18.50

Lets start by quoting the marketing materials. This pretty wine from the Mconnais is pale yellow in color and has a beautiful nose of lemon, honey, apple, and tropical fruit. It is elegant and pleasing revealing hazelnut and fruit flavors on tasting. This wine is perfect for drinking now.

This Chardonnay was fermented in stainless steel tanks and never saw the inside of an oak barrel. The Pouilly-Vinzelles is a not very well-known neighbor of the more expensive Pouilly-Fuiss. And now for the review.

My first meal was a Poulet Chasseur (Chicken Cacciatore) that I made with considerable care. The wine was very delicate and yet not weak. Its apple flavor expressed itself well. I enjoyed how the wines acid dealt with the meats grease, which was relatively low because I cooked the chicken without its skin.

The next meal was more pedestrian. It consisted of chicken legs in a soy, onion, and garlic sauce. The wine was refreshing and pleasant but fairly short.

Continuing to work my way down the food scale, the next pairing involved a baked noodle dish, a cheese-less lasagna with tomatoes, onions, peas, and chicken hamburger. The wine was appley and floral and went very well with the meal, but seemed a bit wasted.

The final meal was disappointing. It consisted of an omelet with brown mushrooms, local provolone cheese, and the fixings. The wine was pleasant but not at all special, in fact it was not particularly present.

The wine and cheese tastings were more successful than usual. The first pairing was with a soft, buttery northern Italian Bel Paese cows milk cheese. This cheese seemed to intensify the wines flavor. Then I tried the wine with a French Saint-Aubin, also a soft cows milk cheese. In its presence the wine became softer.

Final verdict. Im not sure. This wine was sometimes quite good, but I think it was too expensive. What do you expect from a Bordeaux? By the way, the labels term En Paradis was not the least bit justified.

Author: Levi Reiss
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When most people think of wine, French wine will automatically come to mind. Even many of the names of wines are from the regions that they originated from in France. Burgundy and Champagne are two wines that everyone will recognize that were created in those regions of France. I am sure that many more come to mind as well if you are a wine lover.

Making wine is a time-honored tradition in France. For hundreds of years, it was produced and consumed by peasants all over the country. Obviously, the French have learned a thing or two about creating wine over the course of all that time. Many will swear that French wines are the best wines in all the world and few will disagree.

Many wine lovers will choose French wines over any other. The choices are almost endless for French wine including within the same wine types. For example, if you test two Burgundy wines from two different vineyards you will experience variations in the aroma, taste, and even the texture of the wine. These variations and infinite possibilities are what give French wine its fine reputation.

True French wines are some of the best wines in the world. One way to tell a true French wine is by the label. New world wines list the ingredients on the bottle label while the French still label their old world wines with the location it was produced. This ancient way of labeling their wines has left a touch of romance in French wine production.

French wines have been stars in the wine world for hundreds of years. Everything from the standard Burgundy wine to the very classiest Champagne is created in France. Price ranges begin at a few dollars a bottle so everyone can afford to try French wines. For true wine lovers, there are rarer versions to be had. Of course, the older or more rare the wine is, the price will be higher accordingly.

Needless to say, when you taste a true French wine you will know the difference. The world’s finest grapes grown in the ideal conditions help to create wines with the aroma and tastes of no other wines. The difference is the emphasis on quality from the grapes themselves to the traditional process that creates the wine. These are just a few of the reasons so many still prefer French wines above all others.

Author: Gregg Hall
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Perhaps the quality and reputation of wine in France is brought about by the local population’s large and passionate consumerism of their own products. Although economic trends have shown that the rate of local consumption has dropped for a long as forty years, the richness of their wine resources have helped them maintain the viability of one of their most valuable economic assets.

This is because France’s reputation as the most influential country in the world’s wine industry is also brought about by it being one of the countries that produce the most variety of popular wine grapes. As a result to the abundance of the variety of the fruit found right at their locality, the capacity of their local wine industry to produce various labels of wine has also flourished and stretched out to being well known all over the world. Among the well known products of fine wine from France include brands like Champagne, Burgundy, Bordeaux and more, each coming from their respective and equally notable wine making regions of the country.

Fine wine from France also has a special formula made by the French – a mix of well grown grapes and their equally influential French gastronomy (study of food and its local culture). This is how the French take well care of the products they import, integrating these principles to their labeling practices. These traditional practices are based on the concepts of Terrior and the Appellation d’Origine Contrle (AOC) system.

Terrior is a wine production technique that takes into consideration the varying factors that are included in the process such as the quality of the soil and the environment where the grapes are grown. These are often included in labels, presenting to consumers that these products are treated with quality assuring practices such as making the wine where it was grown (to ensure freshness). This is then coupled with the Appellation system for fine wine from France, where several state regulations on wine making have been passed to maintain the level of quality of their products – especially those that are exported to other countries.

Author: Robert Grazian
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Champagne, among other things, is unique in that only certain wines sharing all of its characteristics in the glass may be called “Champagne”. If you have a glass of sparkling white wine of high quality, made using Pinot Noir and Chardonnay grapes, it may not be Champagne, much though it looks, acts and tastes exactly like it. The fact of the matter is that, unless it comes from the region which gave Champagne its name, it is merely high quality sparkling wine. The Champagne region of France is a small province about a hundred kilometers (60 miles) from Paris, and in viticultural terms it contains Aube, Cte des Blancs, Cte de Szanne, Montagne de Reims and Vallee de la Mame. These areas produce Champagne, all others produce sparkling wine, however delicious it may be.

The distinction between Champagne and sparkling wine may seem like a storm in a teacup when seen from outside the region, indeed from outside France. But within France, and especially in the wine producing regions, where the concept of terroir is of huge importance in terms of describing a wine, the name really means something, and a name as prestigious as “Champagne” will be guarded very jealously indeed.

So, Champagne was the easy one. Which wine would be fit to challenge it? Well, there are many with excellent reputations. Beaujolais is much loved within France, where it is practically a national holiday. Chardonnay is the dinner wine par excellence for many, but is produced as efficiently and often to a higher standard outside France. Indeed, the one wine that has maintained a rivalry with Champagne is another worldwide-recognised French wine – Burgundy. Although the rivalry is all but non-existent today, it was fierce for much of the 17th and 18th centuries, during which both regions produced both red and white wines and competed for the royal seal of approval. France’s most famous king, Louis XIV, at one time exclusively drank Champagne, but when he fell ill a physician blamed this diet for his ailment and prescribed that he should drink only Burgundy. Although this was just an early example of special interest lobbying, it got the attention of the court and the people beyond, and for some time the sales of Champagne were badly affected. Eventually, the makers of Champagne decided to give their attention to harnessing the sparkling white wine they were famous for, and the two regions settled their differences from a position of equal importance which persists today – Champagne as sparkling white, Burgundy as deep red.

Author: Caterina Christakos
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