French Wine Guide

A brief introduction to the wines of France

If you were to talk to a friend about wine in generalities, in all likelihood their mind would start to wander towards thoughts of France and the wines that are made in that country. Frankly, this due to a few good reasons -  

Many of the grapes we love most – Cabernet Sauvignon, Pinot Noir, Chardonnay, Chenin Blanc, Sauvignon Blanc, Merlot, Syrah (and many, many others of the World’s most popular varietals) come from France. When looking at the specifics of various appellations we’ll dive a further into the grapes that help make their regional wines. But more importantly, and what we’ll speak to now, the French were the first to truly make wine a part of their daily ritual and obsess over the specifics of what a wine can be. To dine implies that some wine will be present, providing balance to the rich fats and cuts in one’s dinner, delivering conviviality in a cup, and further showcasing the specific place where the meal was being had. 

Before we continue much further, let’s take a moment to talk about the concept of Terroir, perhaps France’s greatest contribution to the world of wine: 

Generally speaking, Terroir is most easily described as “the sense of place.” More specifically, it refers to the unique combination of soil, climate, weather, topography, and human expertise that gives a wine its distinct character. Terroir goes beyond just the physical environment; it includes centuries of winemaking tradition and the meticulous care of the vineyards. 

Based in Burgundy, Cluniac Monks in the Middle Ages were among the first to recognize how wines from different plots of land, even those close to each other, could taste dramatically different. They spent centuries studying and documenting how each vineyard's characteristics influenced the flavor of the wine. This led to the precise classification of vineyards, many of which are still recognized today as crus—elite, distinct plots of land known for producing high-quality wine. 

The idea of terroir gained legal and formal recognition in the 20th century with the establishment of the Appellation d'Origine Contrôlée (AOC) system. Introduced in the 1930s, the AOC laws protected the identity and reputation of French wines by regulating production methods, grape varieties, and geographical boundaries. These laws celebrate the uniqueness and continuity of terroirs, enshrining the deep connection between the land, life, and the glass. 

Beyond the development of terroir, many of what we now think of as ‘Standard Practices’ came from this country of wine lovers. the French were really the first to begin refining the winemaking process – examining how small changes in the vineyards and in the cellar can change the end product of a wine.  

Cleanliness, oak usage, cellaring and long-term Storage, the production of consistent sparkling wine, pruning, green harvests – all of these are areas (and more) were developed by the French. While there are of course outliers and people who push boundaries across the globe, much of these areas of study didn’t start heading out into the greater world until the 1950s.  

While the French are no longer unique for their polished and precise wines, many places now make stunning bottlings, they were the first to figure things out. These developments, more than anything else, are why one might think of France first when thinking about “Wine” in general terms. 

Some specifics on the French AOC system

Fittingly, for a culture that was the first to get into the specifics of place, the French were the first to create formal designations to protect the provenance of their wines. The Appellation d'Origine Contrôlée (AOC) was long in use to codify and protect the regional techniques and processes related to cheeses and other foodstuffs; in the 1930s AOC provenance finally began to be certified for France’s many wines. Their rules and regulations have paved the way for an increase in regulation and quality across the world, with many (most) other countries following a similar format. 

France’s AOC system may seem complicated, but once you know the rules it’s pretty easy to understand what you’re looking at. The unusual part about French wine labels is that they rarely, if ever, list the grape on the label. The overwhelming majority of French wines are labeled and categorized by region. You may be thinking, how does that tell me anything about the wine? Well, the French are extremely protective of their wines, and as a result, you can only label a wine with the region from which it comes if it conforms to the standards of that region. That means that the wine must meet a certain level of quality and be consistent with the growing and winemaking practices of that region. For example, in order for a wine from Chablis to be labeled as Chablis, it must meet all the standards of Chablis; it must be made from 100% Chardonnay, it should be consistent with the crisp, mineral-driven flavor profile, etc.  

This is also representative of the belief in wine that the region is equally, if not more important, than the actual grape in the wine. Old world wine is driven by terroir, and that grapes should only be grown where they grow best. Since the winemaking practices are driven by the land rather than the grapes themselves, it makes sense to lead with the region as the primary identifier of the wine.  

Here are the primary identifiers to look out for when reading a French wine label.  

1. Region: This is usually the most prominent piece of information on a French wine label. This will tell you where it’s from, which will tell you what type of grapes are in it and what you can expect stylistically from the wine.  
2. Cuvée: This is the name of the specific wine. If the region is the album, this is the song.  
3. Producer Name: This varies from producer to producer, but in my experience, this is usually the smallest part of the label. This will tell you who made the wine. Obviously, producers are extremely important and the quality of the wine is all dependent on who is making it, so do not let the size of the name on the label discount the importance of that piece of information.  
4. Vintage: The year that the grapes were harvested and the wine was made. 

All of these things will help you understand what a wine may taste like and, in exploring bottles from intentional vigneron, help you in understand a bit more about the culture, food, and wine from each of France’s nooks and crannies.   

Enough about the technical bits, let’s take a quick spin around some of the most important places in France, briefly talking about what makes them uniquely important. 

Champagne is a region that’s become ubiquitous. Everybody knows that the finest sparkling wines in the world come from these chalky soils, studded with limestone, from the center North of France. There is so much to say about this region and style of wine, it will demand it’s own deep dive post soon enough, but for now let’s focus on some of the basics.  

While dry, still wine is made here (more and more all the time, with climate change), this damp and cool climate region has historically struggled to get grapes to ripen fully, making it nearly impossible for vigneron and negociant houses alike to consistently make a living, resulting in the region’s propensity for non-vintage wines (meaning that they’re sourced from multiple harvests). Additionally, there are records of wines becoming unintentionally sparkling in cool climate regions around Europe.  

Alsace is a winegrowing region located in the Northeast corner of France, bordering Germany on the East, separated by the Rhine River, and bordering Switzerland to its Southeast. Known for its beautiful landscape, the Alsace is somewhat of a paradox when it comes to how their wines are made. Most of the fruit grown there comes from German varietals, specifically Riesling and Gewurztraminer, while also championing Pinot Blanc and Pinot Gris. The region is broken up by AOC laws, or Appellation d’Origine Contrôlée. These standard rules and practices are used to classify and separate wines based on grape variety, all the way down to density, or even how far apart vineyards have to be apart from each other. There are 53 total appellations in the Alsace, broken up into three general categories: AOC Alsace (67%), AOC Crémant d’Alsace (29%), and AOC Grand Crus (4%). Vineyards lie within a narrow 75-mile strip of land that runs along the North-South spine of the Vosges Mountains in Northeastern France. 

When talking about Grand Crus, things get really exciting. Of the total 53 appelations, 51 of them are Grand Crus! Each with enough distinction to make be its own Cru. You’ll find these specific sites at the headlands and foothills of the wooded peaks – never on the plain. The beauty of these Cru wines is their longevity, and ability to develop for many, many years. Most of the wines are fermented to dryness, though some hold on to their residual sugar to create more complex, textured wines. 

The Loire Valley is a unique wine region in France, focusing on varietal expressions that showcase specific terroirs, in contrast to the blended wines of Bordeaux. Stretching along the Loire River from the Atlantic coast to central France, the region's diverse climate and soils allow it to produce a wide range of wine styles. This proximity to the river has made it an ideal area for viticulture, with the Loire providing a natural conduit for trade and an anchor for the region’s distinctive terroirs. 

The Loire Valley’s focus on specific grape varieties and natural winemaking practices has made it an important region in the world of natural wine. Muscadet, from the region around Nantes near the Atlantic coast, is famous for its crisp, mineral-driven wines made from the Melon de Bourgogne grape. These wines are often aged on their lees, giving them a unique texture and saline quality that pairs beautifully with the local seafood. 

Further east, Sancerre is one of the Loire Valley’s most iconic appellations, known for its Sauvignon Blanc wines that exhibit vibrant acidity and flinty minerality. Sancerre has become synonymous with high-quality Sauvignon Blanc, and its terroir of limestone-rich soils imparts a distinctive character that has made it a favorite among wine lovers worldwide. The nearby Pouilly-Fumé also produces Sauvignon Blanc, but with a slightly smokier profile, adding further depth to the region's offerings. 

Moving inland, the region around Chinon is celebrated for its Cabernet Franc. This varietal thrives in Chinon’s diverse soils, ranging from sandy gravel near the river to clay and limestone on the slopes. Chinon Cabernet Franc is known for its aromatic complexity, with flavors of ripe berries, herbs, and earthy undertones. These wines can be light and approachable in their youth or age-worthy, with a firm structure and savory depth. Chinon’s commitment to natural winemaking has helped it gain a reputation for producing some of the most authentic expressions of Cabernet Franc. 

The Loire Valley’s geography is also defined by the Loire River and its tributaries, which divide the region into several key zones. The westernmost Pays Nantais, where Muscadet reigns, benefits from a maritime climate, while Anjou-Saumur, in the heart of the region, is known for its diverse soils and the production of Chenin Blanc, including the luscious sweet wines of Coteaux du Layon. Touraine, further east, is the realm of Cabernet Franc and Sauvignon Blanc, while the upper Loire, home to Sancerre and Pouilly-Fumé, showcases Sauvignon Blanc’s purity and minerality. 

The region’s terroir-driven focus and natural wine movement have helped bring a new generation of wine enthusiasts to the Loire Valley. The Loire Valley prides itself on a more organic connection to the land, with wines that often emphasize minimal intervention and a deep respect for nature. The Loire Valley is rich with small producers who bring their unique perspectives to traditional winemaking, creating wines that are celebrated for their authenticity and expression of place. 

There’s so much to explore in this region, from the bracing Muscadet of the coast to the refined Sauvignon Blancs of Sancerre and the earthy Cabernet Francs of Chinon. With large expanses of vineyards and hundreds of passionate vignerons, the Loire Valley offers an adventure in terroir-driven wines that both honor tradition and embrace innovation. Whether discovering the diverse expressions of Chenin Blanc or savoring the rustic elegance of Cabernet Franc, the Loire Valley is a region that invites endless exploration and appreciation. Among the many producers here, some favorites include Domaine Huet, Clos Rougeard, Thierry Germain, and Domaine Vacheron, each bringing a unique perspective to the Valley’s wine landscape. 

Jura – With its alpine backdrop, rich biodiversity, and deeply rooted winemaking traditions, Jura remains a compelling place in the world of natural wine. From the famed Vin Jaune to the quirky reds made from Poulsard and Trousseau, Jura offers a different perspective on French wine. Some of the top producers, such as Domaine Ganevat, Domaine Overnoy, and Domaine du Pélican, exemplify this natural, terroir-driven approach, creating wines that reflect the region’s deep history while looking to the future. 

Nestled between Burgundy to the west and the Swiss Alps to the east, Jura’s proximity to these famed wine regions and its unique alpine climate has shaped its distinct identity. The region is known for producing natural wines long before the term became fashionable, with winemakers focused on minimal intervention, organic farming, and allowing the land to speak through their wines. 

Jura gained significant international attention in part due to importers like Kermit Lynch, Louis Dressner, and Charles Neal, who recognized the potential of its wines and helped bring them to a broader audience. Their commitment to discovering and promoting winemakers dedicated to natural practices aligned perfectly with Jura's traditional winemaking ethos. This attention helped elevate the region’s wines from niche curiosities to respected staples in natural wine circles. 

One of the region’s most iconic styles is Vin Jaune (“yellow wine”), made from the Savagnin grape. Aged under a layer of yeast (called a "voile") for several years in barrels, it develops a nutty, oxidative character, often compared to sherry. This wine is deeply tied to the terroir of Jura, with the limestone-rich soils and cool climate playing a crucial role in its development. The Jura’s other key varieties include Chardonnay (producing both oxidative and fresh styles), Poulsard, Trousseau, and Pinot Noir, all of which thrive in this diverse landscape. 

The region is geographically defined by its alpine foothills and the river Loue, which cuts through limestone cliffs and provides a dramatic backdrop for the vineyards. The Jura’s elevation and cool climate produce wines with bright acidity and precision, but also complexity, as the soils—dominated by marl and limestone—bring an earthy, mineral quality to the wines. The region's terroir plays a central role in natural winemaking, as the winemakers here emphasize the importance of soil health, biodiversity, and minimal use of sulfites. 

The region’s neighboring Burgundy casts a long shadow, but Jura wines stand out for their distinctive, sometimes eccentric character. While Burgundy has long been synonymous with luxury and finesse, Jura is where winemakers focus on authenticity and tradition, aligning more with the ethos of the natural wine movement. Many Jura winemakers avoid new oak barrels, opting for old, neutral barrels to preserve the purity of the fruit and the voice of the terroir. 

Wines from Jura have gained a strong following due to importers like Kermit Lynch, Louis Dressner, and Charles Neal, who sought out Jura’s small-scale, family-run vineyards and brought their bottles to wine lovers in the U.S. and beyond. Their advocacy for the region helped turn Jura from an under-the-radar wine producer into a darling of natural wine enthusiasts. 

Jura is home to small, independent producers, many of whom have embraced biodynamic farming and non-interventionist winemaking. Jura’s commitment to natural wine, combined with its diverse microclimates and centuries-old traditions, makes it a fascinating region to explore. 

Burgundy is a region that’s impossible to sum up quickly. It’s a place (with smaller places (divided into even smaller parcels (which are even further segmented))) that is difficult to understand even for those who spend years studying it. This cool climate region is where the Cluniac Monks first started delving into the subtleties of Terroir, studying and recording how ever so slight changes in exposure, elevation, soil composition, microclimate, vine training, etcetera, etcetera, could impact a finished wine. This obsession with pursuing superior quality led to the establishment of the regional wine system, well before the AOC system codified it. It’s incredibly difficult to memorize the hundreds of notable plots from across Burgundy, but if you know a couple key words, you can begin to understand what you’re looking at (and what you’re paying for). 

Regional Wines – These are typically labeled ‘Bourgogne’ and can be sourced from a number of lesser known plots or younger vines from across the region. Less strict vine management and  

Village Wines – These will be labeled with the name of the area from which they come from, sometimes being harvested across multiple plots of land from the same place. Must follow stricter regulations that regional wine, but greatly vary in style. When you look at a wine map of Burgundy, the names you might see across the region (Volnay, Pommard, Macônnais, etc.) are all examples of these village-specific wines. 

Premier Cru Wines - (sometimes written 1er Cru) come from plots that are well renowned, but not as well known as their Grand Cru counterparts. Must adhere to strict standards regarding farming, harvesting, aging, and all parts of the winemaking process. 

Grand Cru Wines – The most prestigious sites. These can be tiny plots owned by one estate, or renowned villages that have long produced exceptional wines. These are highly regulated and are subject to extremely strict harvest yields, aging requirements, and other standards. 

The monks diving into this hyper-specific study of place, finding plots that consistently provided more depth and interest was quickly noticed by the nobility of the region, who latched onto specific varietals, Pinot Noir for the reds and Chardonnay for their whites, even going so far as legally expelling Gamay Noir from the region’s vineyards. While Aligoté, Gamay, and some other varietals occasionally are championed, Pinot and Chardonnay are still (deservedly) the most prominent grapes of the region. 

There isn’t enough time or space to delve into the specifics of the Cote de Nuits, Chablis, and other lovely places at this time. We will, without a doubt, have more to say on the specifics of this subject in further posts. But, hey, we have a shop to worry about getting open! Just know that these are some of the most historic, coveted, age-worthy wines in the world. We can’t wait to keep learning about them and diving into the subtleties of place alongside you all! 

Some Burgundian producers you’ll find on our shelves from the jump, or shortly thereafter – Pousse d’Or, Domaine Laroche, Domaine de la Romanée Conti, Lou Dumont, Benjamin Leroux, Gilbert Picq, Domaine Bizot, Domaine de la Cadette, Domaine de Villane, Sylvain Pataille, André Bonhomme, and Maurice Charleux e Fils. 

The Beaujolais wine region in France is a unique area, focusing on creating wines that highlight both a regional identity and the natural expression of Gamay, rather than the blended approach favored in nearby Burgundy. Nestled just south of Burgundy, Beaujolais lies between the Saône River to the east and the granite hills of the Massif Central to the west. Its location near Burgundy is significant, as it shares some climatic and soil influences but diverges with its emphasis on the Gamay grape. 

The Beaujolais region is particularly renowned for its "Gang of Four" winemakers—Marcel Lapierre, Jean Foillard, Guy Breton, and Jean-Paul Thévenet. These vignerons pioneered a return to traditional, organic, and low-intervention practices, championing the essence of terroir over industrial methods. Their wines, often crafted with natural yeast and minimal sulfur, revolutionized perceptions of Beaujolais and elevated the status of its cru appellations, such as Morgon and Fleurie, by showcasing the potential for depth, complexity, and aging.  

Although Beaujolais lacks a formal classification system like Bordeaux’s 1855 ranking, it does have a tiered structure that distinguishes between Beaujolais AOC, Beaujolais Villages, and the ten crus, with each cru reflecting unique microclimates and soils. Together, the ten crus of Beaujolais paint a picture of a region that goes beyond the fruity, easy-drinking wines often associated with Beaujolais Nouveau. From the structured wines of Moulin-à-Vent and Morgon to the ethereal elegance of Fleurie, each cru offers a distinct experience, showcasing the versatility and depth that Gamay can achieve in this diverse region. 

• Saint-Amour: The northernmost cru, Saint-Amour is often known for lighter, floral wines with subtle spice, although some producers here create fuller-bodied versions with good aging potential. Its romantic name makes it a popular choice for Valentine's Day, but the wines have depth beyond the occasion. 

• Juliénas: Named after Julius Caesar, Juliénas has a history dating back to Roman times. The wines are robust, with flavors of dark fruits and pepper, often showing a hint of minerality thanks to the granite and schist soils. 

• Chénas: The smallest cru in Beaujolais, Chénas wines are known for their floral aromas, particularly violets, and a velvety texture. These wines are often described as the most Burgundian of the Beaujolais crus, with a potential to age gracefully. 

• Moulin-à-Vent: Often called the "King of Beaujolais," Moulin-à-Vent is known for structured, age-worthy wines with firm tannins. The soils here are rich in manganese, which is believed to give the wines their intensity. Moulin-à-Vent wines develop complex flavors over time, moving from red fruits to earthy, truffle-like nuances. 

• Fleurie: As its name suggests, Fleurie is famous for its floral bouquet. The wines here are lighter and more delicate, with aromas of roses and peaches. The cru is mostly planted on granite soils, which contribute to a bright acidity and minerality. Though not part of the Gang of Four’s primary focus, the wines from Fleurie carry a finesse that resonates with natural wine lovers. 

• Chiroubles: This high-altitude cru produces wines that are light, lively, and aromatic, often with notes of red berries and floral undertones. Chiroubles is typically enjoyed young and is known for its fresh, easy-drinking style. 

• Morgon: Morgon is a crucial site for the Gang of Four, who worked to bring the area's wines to international acclaim. The terroir here, dominated by decomposed rock known as "roche pourrie," gives the wines a complex and earthy profile, with notes of ripe cherries and a characteristic “Morgon” minerality. Morgon wines are known for their ability to “morgonner”—taking on the rich, earthy character as they age, not unlike Burgundy’s Pinot Noir. 

• Régnié: Régnié was the last cru to be recognized in 1988, and its wines are fresh and fruity with bright acidity. The region’s sandy, pink granite soils lend a crispness to the wines, which often have notes of raspberry and blackcurrant. These wines are accessible in their youth and reflect a vibrant, modern style. 

• Brouilly: The largest and southernmost cru, Brouilly produces wines that are soft and fruit-forward, with hints of plum and red berries. The varied soils here contribute to a diversity of styles, but Brouilly wines are generally approachable and ready to drink young. 

• Côte de Brouilly: This cru sits on the slopes of an extinct volcano, and its wines are structured with a mineral edge. The volcanic blue stone gives the wines a steely acidity and depth, with flavors of dark fruit and a smoky undertone. 

Compared to the cooler climate of Bordeaux, Beaujolais enjoys a slightly warmer, continental climate, which is conducive to producing lighter-bodied wines with bright acidity and red fruit flavors. This regional character is further enhanced by the semi-carbonic maceration technique often used here, which yields wines with fresh, fruity notes—a style that has captured wine lovers worldwide. 

While Burgundy is famous for its Chardonnay and Pinot Noir, Beaujolais's close proximity allows it to share in the prestige while maintaining its distinct identity. Whether exploring the wines of the “Gang of Four” or delving into the crus, Beaujolais offers an exciting blend of traditional and modern winemaking that continues to win over enthusiasts around the globe. 

Bordeaux is a unique region in France, focusing almost exclusively on creating blends to showcase a house style, as opposed to Burgundian vigneron who pride themselves on the specifics of place using single varietal wines. Proximity to the English Channel has always made this a region focused on consistency and the economics of trade, being France’s largest exporter to the wine-loving English for centuries.  

This economic-first was enshrined with the classification of Bordeaux’s Great Left Bank Growths – assigning the rankings of First through Fifth for 58 of the region’s most renowned estates since 1855. This established a pricing model, which is generally still followed, with Classified estates able to charge more for their wines the nearer their ranking is to First. However, this ranking system has only seen 3 changes in its 170 years. Some classified estates now vastly underperform or outperform their established ranks, while many unranked estates are making incredible wines. Many estates, too, are making ‘Second’ and even ‘Third’ Wines, which are made using different blends of grapes or different aging methods, adding more affordable price points. We undoubtedly love drinking wines from famous estates, but we love discovering the value that these ‘Second’ wines and bottles from non-classifieds Estates even more. 

Getting back to the region as a whole, Bordeaux is a cooler coastal region has some influence from the Atlantic, but is more defined by the rivers and estuaries running through the rolling hills of the mineral-rich river valleys.  While there are many small appellations dotted throughout Bordeaux, these waterways divide up the region into a few larger zones, the Left Bank (south of the Gironde Estuary, home to the Medoc and the Classification system), the Right Bank (North of the Gironde Estuary, and not classified at all), and Entre-deux-mers (where white grapes and botrytized wines shine).  

The Left Bank has more gravelly soil, which promotes drainage and is most famous for their Cabernet Sauvignon-led blends. The Right Bank has more clay in the soil and is better known for elegant wines predominantly made from Merlot with Cabernet Franc playing a primary supporting role. Entre-Deux-Mers (literally ‘Between two seas’, as it’s located between two large rivers) has more similar soil to the Left Bank, but holds a lot more moisture through the harvest season due to the proximity to water. Sauvignon Blanc and Semillon blends dominate both dry and sweet wines from the region. The sweet wines (Sauturnes) are especially notable, taking advantage of the ambient moisture to foster botrytis, commonly known as noble rot, a fungus that causes the grapes to dry – concentrating sugars, acidity, and adding lovely ginger spiced tones to the wines. 

There’s so much to dive into this region, filled with large acres of vineyards and hundred of Chateau making world-class wines. Admittedly, Bordeaux is an area of growth for us, too, and we can’t wait to be learning more alongside you all. Across the many prodigious winemakers of the region, we have a few favorites that we’ve discovered so far – Chateau Le Puy, Chateau Kirwan, Lynch Bages, Chateau le Rame, Chateau des Graviers, and the ever-important Chateau d’Yquem. 

The Rhône River Valley is a large and varied region, extending from Lyon in the North down to the Mediterranean. While incredible and textured White wines are produced, the region is most famed for its Red wines, largely comprised of blends. In addition to wide ranging AOC (over 2 dozen) there are huge swings in quality – ranging from limited There are more than two dozen AOC dotting both the eastern and western banks of the river valley, but the region is most easily broken into two subzones – the North and the South. We’ll take a brief look at both of those a little bit below. 

The Northern Rhône is the region where the Syrah grape reaches its zenith. Despite being home to some incredibly famous appellations – Côte-Rôtie, Hermitage, Cornas, Sant Joseph, Condrieu – this is a relatively limited place in terms of volume produced. While the Southern Rhône specializes in blends, the North primarily makes single varietal wines. Viognier yields richly textured whites with gracious bouquets and long-lasting acidity. Marsanne and Roussanne also play ‘best friends’ in the production of other impactful whites with the weight and structure built for aging. Syrah dominates the famous reds (and the region as a whole) - occasionally white grapes are blended in - giving dense wines that have both red and black fruits, with undercurrents of spice, grilled meat, olive, smoke, pencil shavings, and spice.  

The climate of the North is undoubtedly warm, but has more of a continental influence than the Southern reaches of the river valley. The hot summers, rainy springs, and cool winters help the region’s wines to toe the line between rich and finessed.  

Comparatively, the Southern Rhône is best known for their blended red wines, based on the Grenache grape. Like their neighbors to the north, there are some incredibly famous places throughout the region - Châteauneuf-du-Pape, Gigondas, Vacqueyras, and Tavel lead the way. The South accounts for about 95% of the wine produced in the Rhône by volume. Other than the red fruited, peppered and floral Grenache, there are a few other varieties that work their way into blends (and sometimes single varietal wines). The most notable of these supporting players are Mouvèdre and Syrah for depth and color, Carignan for spice, and Cinsault for finesse and freshness.  

The warm Mediterranean-influenced climate helps the grapes to gain full ripeness – often giving us rich bottles of wine that provokes one to thoughts of bacchanalia. However, this warmth is quelled by the famous mistral winds that sweep into the region, bringing cool Mediterranean air across the growing zone at night, slowing the ripening process. This is critical for maintaining a level of freshness, providing the wines with balance. 

There are iconic producers from across the entire Rhône valley, some of our favorites are Herve Souhaut, Domaine du Vieux Télégraphe, Alain Graillot, Jean-Louis Chave, Thierry Allemand, Eric Texier, and many many more. 

Languedoc & Roussillon are two hugely underrated growing regions along the Southwestern shore of Mediterranean France, with the Western reaches of Roussillon bumping into the border with Catalán Spain. As you’d expect, the food, wine, and culture are infused with a myriad of influences, yielding gracious wines that are best enjoyed both with the fresh bounty of the Sea and the rich mountain cuisine of the Pyrenees. 

While there are undoubtedly famous wines from these places (notably the fortified Rivesaltes), both the Languedoc and Roussillon are best known for their production of large scale, industrial grape growing that finds its way into a litany of unlabeled bulk wines and affordable VdF bottles. Without much of a reputation to build upon, and with their proximity to the Mediterranean, thousands of acres have been sold to real estate developers across recent decades. However, there is a strong resurgence of younger vigneron reclaiming quality plots and celebrating the tradition of the region. While many are making richer, structured wines that have long been a staple in the region, many are eschewing history and taking full advantage of the looser regulations in these less famous places for grape growing and winemaking. This newfound sense of adventure has quickly made Languedoc and Roussillon some of our favorite places to drink wine from. 

A huge variety of grapes and wine styles shine in this eclectic growing region. Grenache (in all its colors), Carignan, Cinsault, Piquepoul, Muscat, Mourvèdre, and many more varietals are all looking like they have the potential to make gorgeous wines to enjoy now, or in decades.  

Here’s a shortlist of some of our favorite producers in the region: Danjou-Banessy, Matassa, Domaines de le Petit Gimois, Lampyres, Mas de Dumas Gassac. 

Provence is a warm and sunny region bordered by the Rhône Valley to the west, the Alpes to the north, and the Mediterranean to the south. The varied topography includes coastal plains, rolling hills, and limestone cliffs, all of which contribute to the region’s diverse microclimates and soil types. These factors, combined with the cooling Mistral winds that sweep through the region, create optimal conditions for wine production, particularly for rosé, which accounts for the majority of the region’s output. However, Provence also produces impressive red and white wines, often overlooked in the shadow of its rosé dominance. 

The region is divided into several appellations, including Bandol, Côtes de Provence, and Cassis, each with its unique characteristics. Bandol, for example, is known for its powerful, structured red wines made from Mourvèdre, while Cassis produces elegant, mineral-driven whites. The diverse soils—from limestone to clay to schist—play a vital role in shaping the wines of each appellation, highlighting the importance of place in every bottle. 

There’s so much to explore in this region, filled with a rich tapestry of vineyards, each with its own story and expression of Provence’s terroir. Across the many skilled winemakers of Provence, Clos Cibonne stands out for its dedication to traditional methods and unique grape varieties, setting a benchmark for the region’s potential. We can’t wait to continue discovering the incredible wines this area has to offer, alongside favorites like Domaine Tempier, Château Simone, and of course, Clos Cibonne. 

Corsica, perhaps most famous for being Napoleon’s home in exile, is a craggy, mountainous island nearer to Italy than it is France in the Mediterranean. Like most islands of its size, Corsica has been conquered by various nations, rulers, and empires through the ages. Fittingly, it’s caught in a liminal space between cultures and conventions. Vermentino, and Nielluccio (Sangiovese by another name) are their predominant grapes, but there are a smattering of other indigenous, Italian, French, and Spanish grapes grown across the island’s varied elevations and granitic soils.  

The wines and the culture are decidedly rustic. In our opinion this goes beyond simple charm, adding a regional focus and distinctive terroir to many of the region’s wines. We fully believe that Corsican wine is undergoing a renaissance, as young people start to trickle back home from youthful jaunts to cities on the mainland, rejuvenating old vineyards and revisiting historic production techniques. These high elevation ocean-influenced vineyards are making some of our favorite wines for drinking right now.  

Some vigneron that we’re particularly smitten with are Antoine Arena, Cantine Giacometti, Domaines Maestracci, Clos Canarelli, and Yves Leccia.