The Major French Wine Regions and the Grape Varieties Used to Produce Their Wines

French wine can be so confusing since most French wines identify the region in which they are produced on the label and usually don’t show the grape varietal used to make the wine.

So, here are several of the major wine regions in France and the grapes used in their wines:

Alsace: Wines of this region include Riesling, Pinot Gris and Gewürztraminer. Contrary to most of France, wine labels on Alsace wines list the grapes used.

Bordeaux: The Gironde Estuary divides the Bordeaux region into the Right Bank and the Left Bank. The Bordeaux region produces nearly 90% red wines that are usually blends. The Right Bank is dominated by Merlot while the Left Bank is dominated by Cabernet Sauvignon. Additionally, their red wine blends may include Cabernet Franc, Petit Verdot, Malbec and Carmenère. In January of 2021, the governing body in Bordeaux allowed four new red varieties, including Touriga Nacional, Marselan, Castets, and Arinarnoa. But, these grapes may only account for five percent of the planted vineyard area, and a maximum of ten percent of a wine blend.

Burgundy: A red Burgundy is a Pinot Noir while a white Burgundy is a Chardonnay.

Beaujolais: While considered its own growing region, Beaujolais is also considered part of Burgundy. This region produces wines from the Gamay grape. Legally, most producers may use up to 15% of white varieties in the blend, but almost all the region's red wine is 100% Gamay.  Less than 2% of Beaujolais wine are white, being produced with Chardonnay.

 Chablis: All white wines produced in Chablis are made exclusively from the Chardonnay grape.

Champagne: The Champagne region is best known for their sparkling wine which is most commonly produced by blending Pinot Noir, Chardonnay and Pinot Meunier.

Languedoc-Rousillon: This region is best known for Grenache and Carignan blends.

Loire Valley: More than half of the Loire Valley wines are white, mostly from Sauvignon Blanc and Chenin Blanc grapes. Red wines are produced from the Cabernet Franc grape.

Provence: This region produces crisp, dry roses and red blends. The grapes include Cabernet Sauvignon, Cinsault, Grenache, Mourvèdre, Syrah, and Vernentino (a.k.a. Rolle).

Rhone Valley: The red wines from the Rhône Valley are focused on Grenache, Syrah and Mourvèdre grapes and commonly a blend of the three which is often referred to as GSM.  The white wines may include Viognier, Marsanne, Roussanne, Clairette, Bourboulenc and Grenache Blanc.

Behind the Cork™ - Ron Rubin Winery: Pam's Un-Oaked Chardonnay

2021 Ron Rubin Pam’s Un-Oaked Chardonnay ($14)

Ron Rubin, who produces wines under the ‘Ron Rubin Wines’ brand and the ‘River Roads Wines’ brand, has been married to his wife Pam for 48 years! And, this wine is a tribute to Pam who is no fan of oaky wines, red or white!

Pam’s Un-Oaked Chardonnay is produced from family owned vineyards in Clarksburg and Lodi. These regions are well known for their sustainable ethics and Mediterranean climates. Like southern France, these regions can bring out a beautiful ripeness in the grapes, while maintaining fresh acidity.

Pam’s Un-Oaked Chardonnay is fermented and aged only in stainless steel tanks. It is medium gold in color with aromas of citrus, tropical fruit, pear and apple. On the palate it is smooth and creamy (I suspect it underwent Malolactic conversion during fermentation) with a rich flavor of baked pear.

If you are not a fan of oaked Chardonnay, this wine is for you! And, if you enjoy an oaked Chardonnay, I think you’ll enjoy this one too. It’s a great wine at an affordable price that fits right in as the Behind the Cork™ Wine of the Week. Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Ron Rubin Winery via Creative Palate Communications

You've Heard of Sauvignon Blanc but is there a Sauvignon Noir?

Sauvignon Blanc is a well-known grape that is grown around the world. It produces a light colored, aromatic dry white wine with citrus and tropical notes and bright acidity. There are current theories that Sauvignon Blanc was derived from a cross between Traminer and Chenin Blanc that may have taken place in the Loire Valley of France.

The Sauvignon Blanc name is thought to be derived from the French word sauvage meaning ‘wild’ and blanc white mean ‘white.’ So, one might ask, if Sauvignon Blanc is a white grape, is there such a thing as a red or black (noir) grape named Sauvignon Noir? Well, the answer is no. But there is a famous red grape that is directly related to the Sauvignon Blanc grape.

Research in the late 1990 at the University of California, Davis used DNA typing to establish that Cabernet Franc and Sauvignon Blanc naturally crossed sometime during the 17th century and produced Cabernet Sauvignon!

Recent DNA testing has shown that Cabernet Franc is also one of Merlot's parents!

So, while there is no Sauvignon Noir, Sauvignon Blanc does have a very well know red varietal off-spring. Cheers!

Wine Words - Common Wine Descriptions

Wines get described in many ways. And some of the terms even have definitions that include other common wine terms. So, let’s take a look at a few of them that may also necessitate a trip to the glossary…

Acidic - A crisp or sharp-tasting wine that can be tart or sour but, like drinking a lemonade, leaves your mouth watering due to natural saliva production

Balanced - All components are in harmony (i.e., the acidity, tannin, alcohol and the fruit flavors)

Bright - Usually having fruit flavors (citrus, tropical, cherry) that are vivid along as well as wines with pronounced acidity

Buttery - Commonly associated with Chardonnay that has been aged in oak and undergone Malolactic Conversion that results in the wine having a smooth, creamy and butter-like flavor

Clean - Fresh and free of any off-tastes

Closed - Lacking of aromas or flavors. May improve with age or aeration

Complex - Rich flavors with depth, intensity and balance

Crisp - Having higher acidity that is refreshing

Delicate - A light to medium-bodied wine with subtle flavors, lighter acidity and light tannin

Dry - Having little to no residual sugar after fermentation is complete (0.5 to 0.7 %). This term often is confused with the drying or astringent mouthfeel associated with tannic wines.

Earthy - Having aromas and flavors associated with soil or earth

Flat - Dull in flavor or, in sparkling wine, lack of carbonation

Fruity - Having pronounced aromas and flavors of fresh fruits

Full Bodied - Bold and rich wines

Harsh - Astringent (high tannin) or high in alcohol

Intense - Strong or bold flavors that may be out of balance

Length - A long or persistent set of favors that continue after swallowing the wine

Light Bodied - Wine with lighter flavors, lower acidity and low tannin

Medium Bodied - Wines with moderate levels of richness and flavor as well a moderate acidity and alcohol levels

Off-Dry - A slight sweet wine with residual sugar of 0.6 to 1.4%

Oxidized - Having been exposed to too much oxygen, wines can take on nutty notes like those expected in a port or sherry and have brown tones in their color

Pungent - Powerful or strong aromas and flavors that may be associated with high levels of volatile acids

Rich - Full fruit flavors, generally associated with red wines that are in balance with the acidity, sweetness and tannin

Round - A wine’s mouthfeel or texture that is smooth and low in tannin or astringency

Smooth - Usually lighter in tannin and acidity resulting in an easy mouth-feel without any sharpness

Soft - Wines that are low in tannin and acidity

Tannic - Wines that are high in astringent compounds from the grape’s skin, seed and stems that leaves your mouth feeling dried out

Tart - Having high acidity

Velvety - Rich favor and light tannin that results in a velvet-smooth mouthfeel

Ever Wonder? How is the Best Way to Remove the Foil from a Wine Bottle?

When you open a bottle of wine, the first line of defense on the bottle is usually a foil ‘capsule’ that covers the cork. If you have a wine bottle with a twist-off cap, you’re good-to-go. But, if your wine bottle does include a foil capsule, you are going to need to remove it to get to the cork.

Ever wondered how best to remove the foil? Well, there are several methods that include just tearing it off my hand, pulling the capsule up and off the neck of the bottle or just inserting the cork screw directly into the foil and pulling the cork out through the foil. But, let’s focus on two preferred methods - using a wine opener knife and using a specially designed foil cutter.

A Sommelier (a wine steward) will usually use the small knife that unfolds from the end of a corkscrew (see the lower part of photo). This handy little knife can be used to cut around the neck of the bottle just below the rim. Once you’ve cut into the foil, it will come right off and expose the cork for its removal.

The other, simpler method of removing the foil is to use a specially designed foil cutter (shown in the middle and upper part of the photo). They work by simply placing the cutter on top of the bottle, squeezing gently and twisting it around the top of the bottle. The four small circular blades will make a nice even cut around the foil allowing the top of the capsule to come right off.

Like most everything, not all corkscrews and foil cutters are the same. Make the small investment in a nice quality one and it will not only work well but last for years. Cheers!