Our Favorite french Wine
Chablis is part of a highly symbolic wine region of Burgundy. It is known for its fine, dry mineral-laced white wine. Petit Chablis belongs to the low range of Chablis wines. It is cheaper, lighter and less flavourful but nevertheless an excellent firm wine. Petit Chablis is lively, easy-drinking and refreshing wine with slight flowery and fruity flavours. Chablis and Petit Chablis are made of Chardonnay grape variety. This wine should be served between 8-10°C. It is best with simple cuisine and unadorned flavours, including seafood and charcuterie.
Poilly-Fumé is a supple, fruity, dry white wine from the Loire Valley which is the largest producer of white wines in France with its 60 some appellations. The Loire Valley is divided into many sub-regions. Pouilly-Fumé and Sancerre appellations are located in the Centre of the Loire Valley. Experts say that the flinty soil of this sub-region is ideal for the Sauvignon Blanc grape variety of which these two wines are made. This gives Poilly-Fumé mineralogy or stony notes with strong exotic fruit hints. Pouilly-Fumé is generally less expensive than the flagship wine appellation of the central sub-region – Sancerre. Unlike the Petit Chablis, Pouilly-Fumé and Sancerre can be paired with elaborate dishes such as cooked shellfish or grilled fish. Pouilly-Fumé should be served between 8-10°C. Do not hesitate to plunge the bottle in a bucket of ice to bring the temperature of the wine down.
Provence is well known for its very aromatic, fruity, dry rosé wines. This region produces primarily Rosé wines. Côtes-de-Provence and Côteaux-d’Aix-en-Provence are two most popular appellations that account for most of the wine production of the region. The soil of Côtes-de-Provence is stony whereas that of Côteaux-d’Aix-en-Province is a mixture of sand with limestone. Both appellations boast rosé wines that are fresh and fruity. The primary grape varieties for both wines are Grenache and Syrah (with Grenache in higher proportions in Côtes than in Côteaux). They tend to have scents of red fruit mixed with subtle hints of spice and flowers. They both have a delicate colour, even though wines from Côtes are slightly paler. These wines are ideal for light cooking , i.e. pasta, salads, quiches, and even dips or for impromptu gatherings. They must be served between 8-10°C.
Bordeaux Supérieur is a generic appellation and may be claimed by wines produced in the whole department of Gironde. The difference between Bordeaux and Bordeaux Supérieur is the conditions of production. Bordeaux Supérieur must meet more demanding conditions. For instance, it must have a maturation period of at least 12 months (preferably in oak barrels). Bordeaux Supérieur is a medium-bodied, fruity wine consisting of several grape varieties, including (largely) Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, Petit Verdot, etc. It The soil of gravel mixed with clay and limestone is clearly reflected in the aromas of the wine that has powerful and firm tannins. The aromas of dark fruits with hints of spice and earth can be easily identified. This wine is an ideal accompaniment to quails, duck, grilled stake and different types of paté. Serving temperature should be between 15 and 17°C.
Another famous appellation of Bordeaux is St-Émilion. The aerated, permeable and sandy soil of Saint-Émilion area heats up easily, creating ideal conditions for the grapes to ripen smoothly and adequately. This factor is particularly important for Merlot as it ripens early. Saint-Émilion is among the preferred terroir for Merlot, which is the dominant grape variety not only for Saint Émilion but also for Pomerol, and Bordeaux Supérieur. Saint-Émilion also has Cabernet Franc and Cabernet Sauvignon as secondary varieties. It is a full-bodied, fruity wine with a soft texture and smooth tannins aged in oak barrels. It displays dark red fruit scents with smoky notes and hints of sweet spices. Saint Emilion wines tend to have a beautiful dark color. This wine requires flavoured and fatty dishes such as pheasant, duck confit or osso buco. This wine should be served between 15 and 17°C.
Côtes du Rhône
Côtes du Rhône is a regional or generic appellation in the sense that any wine produced in the Rhône valley may claim it. The Rhône Valley is situated between Lyon and Marseille. Rhône has vineyards that grow in granite which can produce limited grape varieties and vineyards that grow in limestone and clay soils that can produce many grape varieties. The particular wine displayed here is by Guigal – a producer to the North. The grape varieties that form this wine are principally Grenache Noir, Syrah, Mourvèdre, Carignan, Muscardin, and a few others. It is a medium-bodied wine with flavours of ripe red fruit and herbs. It is best served a few degrees lower than most reds (from 13-15°C). This wine can accompany osso buco, duck or small game.
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