Viking Guide to Wine | France

VIKING GUIDE TOÂ WINES Featuring varieties from France

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T HE GR E AT W I NE R EGIONS OF F R A NC E A ND T HEIR VA R IE TA L S

d Boasting the richest wine heritage of any country, France is the world’s number one producer of wine, with more than 100,000 vineyards and 50 different varieties of grapes — some of which date back to Roman times. Of the many different regions and varietals, there are a few that are instantly recognisable:

A L S AC E :

This region is close to the German

his region is synonymous

LOIR E VALLEY:

border and produces white wines that are sweet

with the crisp flavours of the white sauvignon

and fruity, using the Gewürztraminer and

blanc grape. The taste of “summer in a glass,”

Riesling grapes.

Loire wines are much loved by the French.

BE AU JOL A IS:

Light, fruity red wines made

with the Gamay grape come from this region.

BOR DE AU X :

Fresh Grenache and Shiraz

R HÔNE VA L L E Y:

grapes (known to the French as Syrah) from the Rhône Valley produce a fruity wine that is often

The two pillars of Bordeaux

enjoyed in the winter with a hearty coq au vin

are the tannin-rich cabernet sauvignon and

casserole.

the voluptuous Merlot grape varietals. When combined, they produce some of the world’s most extraordinary wines.

BU R G UNDY:

Champagne

Mention the chardonnay

grape, and the French immediately think of

Alsace

white wines from Burgundy. Less well-known is Burgundy’s pinot noir grape that produces

Burgundy

Loire Valley

a spicy red wine.

C H A M PAGNE :

Beaujolais Bordeaux

Wines from this region are

usually a blend of two or three grape varieties,

Rhône Valley

of which the chardonnay and the pinot noir are the most well-known. Part of the secret to a great champagne is to avoid overlong contact between the juice and grape skins, which can tint the wine.

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HOW TO R E A D A F R E NC H W I NE L A BEL

d Wine labels can be confusing. What do all those different words mean?

These pointers will help you recognise and understand important terms on Bordeaux and other French wine labels.

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C H ÂT E AU M A R G AU X : The name of the

5 PR E M IER GR A ND C R U C L A SSÉ :

Translated, this reads “First Great Classified Growth.”

property where the wine is made.

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Coupled with the name of the château (Margaux),

GR A ND V I N: Translated as “great wine,” this

it is the most important indication on the label. It

is used by a château to denote the best wine that

means that Château Margaux is in the highest tier

it produces. However, the term is not regulated by

of a classification of 58 Bordeaux châteaux — a

the French government, so “Grand Vin” has become

classification that was created for Napoleon in 1855.

overused on French wine labels.

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6 A PPEL L AT ION M A R G AU X

M I S E N B O U T EI L L E AU C HÂT E AU: This

C ON T R ÔL ÉE : This is the AOC, or Appellation

denotes that the wine is bottled on the estate — it

d’Origine Contrôlée— the designated area of origin.

goes from vine to bottle without leaving the property.

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It is used by the French government to identify and

19 78 : This is the vintage, the year the wine was

to protect specific wine-producing areas. Margaux

made. This is not necessarily the same as the year it

is not just the name of the château, but also of the

was bottled. Many great wines spend several years in

Margaux AOC.

oak casks before being bottled.

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W I NE T ER M S

d The language of wine can sometimes be difficult to comprehend.

Here are some common words and their meanings: AUS T ER E – a hard, dry, tannic wine. Often used

JAMMY – highly concentrated fruit flavours typical

to describe a Bordeaux that is too young to drink.

to a very old wine that is low in tannins.

BOUQUET – the aroma released through the

L EGS – the streaks left on the inside of a glass after

vapours arising from the wine.

swirling a wine, indicating how alcoholic the wine is.

Legs are caused by alcohol evaporating faster than water.

BU T T ER Y – a creamy, smooth taste, like buttered

The French also call these “tears.”

popcorn or caramel. Found in some mature chardonnays.

SPIC Y – most often associated with Shiraz (Syrah in

C O R K ED – wine that is tainted and smells rotten.

France). A piquant, peppery flavour.

This is the result of a bad or leaky cork that has released

S U PPL E – synonymous with “soft,” “smooth” and

moldy compounds into the wine.

“velvety,” this describes wines low in acidity and tannin.

C R ISP – a fresh, lively and bright wine such as

TA NNIC – an astringent, rough and hard taste similar

a sauvignon blanc or Chablis.

to that of unsweetened black tea, and mostly associated

DEC A DE N T – a rich wine with a luxurious

with young red wines. Tannin comes from grape seeds,

bouquet; opulent and unctuous. Typically used to

skins and stems, as well as from barrel oak.

describe wines from Pomerol.

VA R IE TA L – wine made from one type of grape only.

FI NISH – the lasting impression a wine leaves

Most American wines are 100% varietal, whereas many

on your palate after you have swallowed it; sometimes

French wines are blends of more than one grape variety.

called “length.”

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F L AV O U R AV E N U E S O F W I N E

d These five flavour avenues show the distinct personalities of wines from different regions in France. They range from white to red, and from light to robust.

When you taste different flavours, spitting after sipping or pouring out the remaining wine is completely acceptable. To cleanse your palate in between each wine, drink a little water or nibble on some bread.

S AU V IGNON BL A NC

PI NOT NOIR

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W I NE TA S T I NG : 5 SI M PL E S T EPS 1. LOOK

4. L I NG ERI NG F L AVOURS

Take a good look at the wine to determine its colour and

Should you swallow or spit? That’s up to you depending

clarity. Red wine is normally deep purple when young,

on how much you enjoy the wine and how you pace

and it can turn a little brown on the edges of the glass

yourself. Consider the lingering taste left on your palate.

when it ages. White wine can range from a pale straw

This “finish” also tells you a lot about the wine.

yellow (sauvignon blanc) to a rich, deep honey colour 5. E NJOY

(Sauternes).

Because everyone has a distinct palate, you will enjoy 2. SMELL

some wines more than others.

Inhale the aromas of the wine, which can be anything from fresh citrus (sauvignon blanc) to plummy jam (Merlot).

3. TASTE When you sip a wine, the tip of your tongue gets the first taste. It is more sensitive to sweet flavours, while the back and sides of your tongue are more receptive to acidic and bitter flavours. Roll the wine around in your mouth (almost like chewing) to allow the taste to reach your throat. If you want, open your lips slightly to let a little air into your mouth. This helps expose the wine to your sense of smell as well as your taste receptors.

Join world-renowned Master of Wine Susie Barrie and Karine to learn about the fundamentals of enjoying fine wine, from opening and pouring to decanting and storing.

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T IPS TO HOL D YOU R OW N BL I ND W I NE TA S T I NG AT HOM E

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Do not serve too many wines. The ability to distinguish between wines is limited after tasting about six.

is a very personal thing. There is no such thing as “right” or “wrong”!

quality sliced bread (not salty crackers) between wines to help cleanse the palate.

the test so your guests are not influenced by the labels.

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Start with dry white wines, then proceed to sweeter whites, then to dry reds and finally to full-bodied reds so your palate can adjust.

Complete a simple tasting note on each wine to highlight the unique flavours and aromas.

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Disguise your wines in plain bags during

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all of each pour.

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Provide still mineral water and a good-

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so they do not feel obliged to drink

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Be sure to explain beforehand that taste

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Have a place where guests can pour out tastings

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Share your thoughts on each wine.

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