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  • Condado de Huelva wine region

    Condado de Huelva wineThis is the most westerly DO of Andalucía. This Spanish wine from this area was sold for generations as ‘sherry’ to unsuspecting supermarket customers but since January 1996 only wines from Jerez de la Frontera and Manzanilla de Sanlúcar de Barrameda DO regions may use the term ‘sherry’ both at home and abroad. Since then the bodegas of Condado de Huelva DO have been forced to, take action to get their area better known. The county or condado of Huelva is situated in the province of the same name to the east of Portugal. The area under cultivation by vines comprises the land between the Atlantic coast and the town of Huelva. The vineyards are sited quite low, less than 98 feet(30 metres) above sea- level, on a bed of chalk and alluvial deposits topped with red-brown sand.

  • Wine can add colour, richness, acidity and body to sauces, stews, soups, and casseroles. It is also an ingredient in many marinades. To be successful, a wine should not be completely devoid of fruit or, even worse, faulty, Neither does it have to be the best bottle in the cellar. Research shows however, that the better the wine, the better the final result.

     Cooking with wine If you are looking for a successful match between the wine in your glass and the wine in a dish, it makes sense to use a wine with similar characteristics. A good cook will consider the individual facets of a wine before incorporating it into a dish. Alcohol will be boiled off when added to a hot pan but care should be taken when making iced desserts as, if too much wine is added, alcohol will lower the freezing point and the dessert may not set.


    Sweet wines

    When using sweet wines, or any wine with an element of sweetmess, the flavour will intensify as the sauce cooks and reduces. Taste, to make sure that the wine you are about to drink has the same degree of sweetness as the sauce.

    Remenber too, that fruit and vegetables such as tomatoes, carrots, onions and garlic, will reveal sweetness when cooked. Tomatoes also contain acidity, so look for complementary characteristics in a wine. If cooking with a white wine which has fairly crisp acidity, remember that the acidity also intensifies as it cooks. If you sauce becomes too acidic, adjust by adding cream or butter.



    Some dishes rely very much on wine as an ingredient, for example boeuf bourgignon and coq au vin. The wine adds a richness and intensity of flavour to the dish.

    However, highly flavoured or aromatic and oaked wines are often best avoided. Aromatics are lost very quickly once the wine begins to boil, while oak does not evapoarte, but the oak flavour concentrates as it reduces, rendering a sauce possibly too powerful for the food.

    If you keep leftover wine, or have a separate supply for cooking purposes, use a wine preserver to keep it in good condition. Keeping bottles in the refrigerator will also help to retain an element of freshness.

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  • Wine can add colour, richness, acidity and body to sauces, stews, soups, and casseroles. It is also an ingredient in many marinades. To be successful, a wine should not be completely devoid of fruit or, even worse, faulty, Neither does it have to be the best bottle in the cellar. Research shows however, that the better the wine, the better the final result.

      If you are looking for a successful match between the wine in your glass and the wine in a dish, it makes sense to use a wine with similar characteristics. A good cook will consider the individual facets of a wine before incorporating it into a dish. Alcohol will be boiled off when added to a hot pan but care should be taken when making iced desserts as, if too much wine is added, alcohol will lower the freezing point and the dessert may not set.


  • Corbières wines

    Corbières French WineThe Corbières landscape is so hilly and sometime so inhospitable that not other form of agriculture than viticulture is possible. The vineyards, spread over 23,000 hectares, lie between countless silent witnesses to a tempestuous history. The strong wind blows eerily through the ruins of the old Catholic establishments and shake them to their foundations. 

    Higher up in Corbières the ground is chalk and slate. With the exception of the odd proud cypress that is forced to bend its head to the wild wind, there are few trees to be seen. The more mellow coastal strip of Sigean consists of chalk hills, while central Corbières is predominantly gravel and stone.

  • Two faces

    The grapes used for the first eight AC wines listed are the traditional varieties of Niellucciu, Sciacarello and Vermentinu, whilst Vermentinu, Nielluccio, Sciaccarello and Grenache are used for the generic Vins de Corse AC. The Vins de Pays wines are dominated by Cabernet, Merlot and Chardonnay.

    Corsica is divided in two areas in terms of its terroir. In the north (Bastia, Calvi, Corte, and Aleria) have complex soils of clay and chalk around Bastia (Patrimonio AC) and blue shale on the east coast, while the south (Porto, Ajaccio, Sartene, Bonifacio en Porto-Vecchio) consist entirely of igneous rock and granite. This dividing line is only a guide of course since there are countless mini-terroirs and micro climates to discover on the island.


    Grape varieties for a good French wine

    The three 'native' varieties of grape on Corsica are not actually entirely native. The names may be different but in reality two of the three are wellknownfrom elsewhere.



    The white Vermentinu grape, also known as Corsican Malvoisie, is a typical Mediterranean grape which is also cultivated in Italy, Spain, and Portugal, where it produces white wines of quality. This French wine are very floral, usually strong in alcohol, full-bodied, and with abundant taste but definite aftertaste of bitter almond and apple. In common with the Italian practice this grape is also often added to red grapes to make a fine rose, but also to enhance the flavour of red wine.



    This is a world-famous grape that is better-known under the name of 'Jupiter's Blood' or Tuscan Sangiovese. This French wine from this Niellucciu can be recognised by its nose of red fruit, violets, herbs, and sometimes apricot. When it is older it develops characteristic flavours of game, fur, and liquorice. The taste is worldly, fatty, and lithe. Niellucciu is particularly used to produce Patrimonio wines.



    Sciaccarello is also known locally as Sciaccarellu, which has a meaning akin to 'crackling'. These French vines thrive extremely well on granite soil, such as around Ajaccio. Sciaccarello wines are very refined and recognisable above all by the characteristic pepper taste and aroma.

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    This is an exceptionally   well-known  French wine, not because it is better than other Burgundies, but because the wine travels well without the quality suffering. The colour is an intense red and there are powerful aromas of preserved fruit, plum, musk, and humus as the wine matures, with a hint of pepper and herbs.

    This full, strong, fatty wine that is high in tannin needs to mature for some years in the bottle. The taste improves considerably with maturity. The aftertaste is full and very prolonged. This is a wine for winter drinking.



    The vineyards of this magnificent white French wine are reputed to have been established under instructions from Charlemagne. He was renowned for both sloth and a love of red wine. He spilt so much wine on his fine white beard though that he was forced, reluctantly, to switch to white wine which had to be a good one and hence his orders. This is a very pure, clear white wine with the characteristic nose of a Chardonnay in which hot butter, toast, roasted almond, hazelnut with occasional suggestion of honey and minerals are discerned. This is a very full, almost plump wine that is a perfect ambassador for the good Burgundian life. Do not drink this wine too cold (53.6-57.2°F/12-14°C).


    This is a fine white French wine with a wide assortment of fruity, floral, and even mineral aromas. The wine is full and elegant and sometimes has a generous undertone. It is exceptionally full in taste with hints of white fruit such as apple, pear, or peach, and suggestions of freshly-toasted bread with melted butter.

    Perhaps the red Savigny wine is better known. It is an attractive ruby colour and has a nose suggesting wild fruit and a touch of pepper that are charac­ teristic of this area. It is a delightful, delicate, and supple wine.



    This is an wonderful wine to look at with its pure, clear,and attractive cherry red colour. It has an intense bouquet predominated by fruit (raspberry, pomegranate, blackberry, and cherry) which later change to the classic nose of preserved fruit, humus, and game. This is not a truly complex wine but the texture is good and the taste is f ull, supple, and above all velvet smooth.


    The very ancientvineyards aro und Beaune produce co untless fine red French wines. The strength ofth is district is to be found in the Premier Cru parcels of land of which Les Gravieres is the best known. The wine is richly   coloured, dark , and   clear. The youthful aromas of red fruit and herbs with occasional undertones of blackcurrant quickly gives way to stronger scents   which   are often reminiscent of smoke and tobacco. This is a very concentrated wine, strong and complex, that mellows after several years ageing in the bottle.

    The white French wines are pale golden in colour and very clear. The bouquet is reminiscent of butter, honey, almond, lemon balm, and later of hazelnut and roasted dried fruit. Do not serve this wine too chilled (55.4-57.2°F/13-14°C) .

    The red Clos des Mouches is a pale ruby red with a nose of ripe cherry,   herbs, and a suggestion of smoke. It is a full, elegant but powerful wine. Do not serve too warm (60.8-64.4°F/16-18°C).



    This is a fairly rare red wine that is generally high in tannin.



    Originates from vineyards in approximately sixteen communes. It is an excellent red wine that the locals prefer to drink when young - within three to five years of the harvest. Drink this wine at about 62.6°F (17°C).{jcomments on}

  • Costers del Segre wine

    Raimat Cabernet SauvignonThe river Segre is a tributary of the Ebro which flows from the Pyrenees through the province of Lleida. The four sub-areas of the Costers del Segre DO are situated on both banks of this river. They are Artesa to the north east of the town of Lleida, Vail de Riu Corb and Les Garrigues, east of Lleida, and the smaller area of Raimat around the village of Raimat, to the west of Lleida. The ground of Costers del Segre consists almost entirely of a sandy soil with underlying chalk. The climate is continental with hot summers and cold winters.

  •   The Côtes Châlonnaise between Chagny, Montagny and Couches will probably surprise many a visitor.


    This is a fairly recent appellation (1990) for white but especially red wines, spread through 44 communes.

    The white French wine is a light, floral and fruity Chardonnay (citrus and exotic fruit) with a lithe, fatty, and balanced taste. The very fruity cherry red wine is light, friendly, warm, and generous.

    burgundy WINE *** french WINE


    These French white and red wines acquire an aromatic finesse through their chalk soils. The white Rully is a very pure and clear golden white with very seductive bouquet containing broom, almond, and citrus fruit with a fresh and elegant taste that has undertones of fruit and flowers.

    The ruby red Rully has a nose when young of red fruit such as blackberry, blackcurrant, and red- currant. Late this evolves into a riper fruit bouquet with suggestions of tobacco and moist autumn soil. The taste is typical of a Burgundy, fat and fresh, with elegant tannin and much fruitiness, especially in the aftertaste.

    burgundy WINE *** french WINE


    Most white Mercurey wines are a light, friendly, and above all uncomplicated aperitif French wine. The red Mercurey is an attractive ruby red colour and fruity aromas of blackcurrant, redcurrant, and cherry, often with a pinch of herbs.



    Like its neighbours from Montagny, wine from Givry is an entirely under regarded Chardonnay white. Consequently it is modestly priced for the quality offered.

    There are a couple of whites from Givry that have gorgeous bouquets of acacia and may blossom, apple, almond, and sometimes also lime blossom and lilac. These full, fatty whites can be found in the totally reliable Guide Hachette. Drink this French wine with freshwater fish.

    Red Givry is very colourful with   an   intensely aromatic nose   of redcurrant and   blackcurrant. When older there are herbal undertones. This is a fleshy wine with considerable finesse and a pleasant fruity taste.

    burgundy WINE *** french WINE


    The best Montagny wine has a pale and unimposing colour but with an exceptional array of scents: apple, citrus fruit, fresh almonds, fern, hazelnut, and butter.

    The taste is lithe, elegant, fresh, and rounded.



    This French wine is better than the general Aligote AC. It is an exceptionally pleasing fresh wine with a seductive nose of roses, peony, and white fruit, sometimes accompanied by cinnamon.{jcomments on}

  • Côte Montpezat Bordeaux Wine

    Cote Montpezat BordeauxDating from the very beginning of the seventeenth century, as the date carved above the fireplace prove, this property can rightly be proud of its rich and very long history. In the middle of the domain is an old well, which still resounds with voices and peals of laughter. If you listen carefully, it tells of the joys and sorrows of pilgrims on their way to Saint James of Compostela who, from the tenth to the fifteenth centuries, stopped here to quench their thirst.

    These days the waters are just as pure, but their level is a little lower. This is because the property's owner, like Jesus at the wedding at Cana, contemplated the vineyard's potential and used his powers to change water into wine. Like the pilgrims of the Middle Ages, the vine stocks soak up strength, vigor, and sap from this generous terroir.But, if nature allows us to work miracles, it does require our assistance!

  • Various white, rose, and red wines are produced from 8,255 hectares of vineyards between Nîmes and Narbonne. Certain of these French wines (St-Chinian and Paugeres reds and the white Clairette du Languedoc) are permitted to bear their own AC label.

    The other French wines carry the Côteaux du Languedoc AC combined with the name of their terroir or just plain Coteaux du Languedoc AC.

    Each terroir has its own added value and character but it is characteristic of all Coteaux du Languedoc wines to be fresh, lithe, pleasing, and friendly in their taste.

    The terroirs:







    (All north of Lunel and Montpellier)




    (North of Clermont-I'Hérault)




    (North of Séte)




    (South of Narbonne)


    Try them all: each wine has something different to impart of sea, herbs, shrubs, the soil, the lakes, and the sun. The red wines are dominated by Syrah, either on its own or in company with Grenache, insault, Carignan and (increasingly) Mourvedre. The whites are made with Marsanne, Roussanne, Grenache Blanc, Rolle, Bourboulenc, Clairette and Picpoul. This last grape variety gives its name to the well-known Picpoul de Pinet.

    Drinking temperature: white French wines 10°C (50.0°F ), French rose 12°C (53.6°F), and French red at 14- 16°C (57.2- 60.8°F).



    This is a relatively small appellation area (307 hectares) which produces an exceptionally fruity Muscat wine that is a vin doux nature!. The ground is strewn with boulders with a subsoil of red clay. The vineyards are situated on a ridge of hills around the town of Lunel, between Nîmes and Montpellier.

    Only the very scented Muscat Petit Grains grapes are used to make this French wine. The characteristic nose of a Muscat de Lunel is of citrus fruit and floral scents, completed with notes of honey, preserved fruit, and raisins. The best Muscat de Lunel wines sometimes also have a pleasing bitter and peppery aftertaste. Drinking temperature for this French wine: 6°C (42.8°F).

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  • Côtes d'Auvergne VDQS

    Vines have been growing on the sides of the old volcanoes of the Auvergne for more than two thousand years. Wine-growing started to flourish again in the Auvergne recently after a long period of disasters and troubles stretching back to the phylloxera epidemic, World War I, the economic crisis of 1929, and World War II that followed. A new generation of quality-seeking wine-growers and makers is re-establishing a reputation for quality that had been lost by a previous generation that was more concerned with volume production. These new young growers are not only better educated and more professional, they are also proud of their business, their terroir, and of their wine and you can tell this by drinking their French wines.

  •  Côtes de Beaune FRENCH WINE

    Côtes de Beaune French wineThe Côtes de Beaune, between Lad oix-Serrigny and Maranges is mainly known for white French wines.

    This is yet another example of a little known French wine and yet we are in close proxinlity to the world­ famous vineyards of Corton. The wine is ruby red in colour with a hint of amber. The bouquet is seductive, containing herbs, leather and humus in the upper notes. The taste is fruity with a lingering aftertaste. Drink this Ladoix French wine at about 60.8°F(16°C).

    Uncork the wine some time before drinking to allow it to breathe. Some white Ladoix is also made which is dry with a light vegetal nose with hints of hazelnut and other dried fruit. It is a charming and concentrated French wine.



    This is a firm, concentrated French wine that travels well. The colour, though strong and deep, is slightly unusual-somewhere between ochre and rust. This results from the strong presence of iron in the soil. All manner of fruit is present in the nose: cherry, plum, raspberry, blackberry, and blackcurrant. This is a superb French wine, full and powerful, with suggestions of herbs and wood in the lingering aftertaste.



    PERNAND-VERGELESSESThere are both white and red French wines from here. The white wines are rarer and less well-known. They are a wonderful golden colour, characteristic of Chardonnay, with a pale tinge of green. The nose is reminiscent of honey, honeysuckle, citrus fruit, and an explosion of tropical fruit in the better years. Early on the wood perhaps dominates too much but this changes after a year's ageing in the bottle. The taste is rich and full, with great tenderness and charm.  

    The red French wine is ruby red and has a remarkable nose evoking sloes, Russian fur, hazelnut, blackcurrant, herbs, and chocolate. The wine has a fabulous taste that is full and fatty, velvet soft and powerful simultaneously, with a very prolonged aftertaste.


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  • Aquitaine: the wines of the Dordogne and Garonne

    In the part of this book dealing with wines of Southwest France it was explained that the wines of Duras and Bergerac have their own entity alongside the wines of Bordeaux and those that are truly of the south-west.

    To avoid dispute and confusion and not to take sides, both wine-growing areas are listed separately here. Both have closer social and economic affinity with the capital of Aquitaine (Bordeaux) than that of the south-west (Toulouse). The daily trade and business of Bordeaux in the daily business of both areas and the economic importance of Duras and Bergerac all play an important role.

    Cotes de Dures Wines

    Cotes de Duras

    The wine-growing area of Duras appears to be wedged between the vineyards of Bordeaux to the west, those of Bergerac to the north, and south-west vineyards of Pais Marmandais. Duras is not a large French wine region with about 2,000 hectares. Centuries of experience makes this area special and the wine superb. Although the folk of Duras are proud of their wines you will find little fuss about it in the local media. The people prefer to work quietly away at improving their vines and their French wines. Duras (AC since 1937) is aimed more at the connoisseur rather than those attracted to a wine by its label. Only those prepared to make the effort to seek out quality and the simple pleasure of wine without a fuss will experience the delight of the superb Duras wines.

    The vineyards of Duras are sited at the tops of the gently undulating hills (white wines) and the southern slopes (red wine) . The subsoil is extremely varied but the tops of the hills consists of a calciferous sandstone while the slopes are a mixture of compacted clay and chalk with many fossilised shells. The climate is similar to that of Bored, except that it is generally hotter and drier in Duras. The predominant white French wine grapes are Sauvignon, Semillon, and Muscadelle (with the odd trace of Ugni Blanc, Mauzac, Ondenc, and Chenin Blanc) while Merlot, Cabernet Sauvignon, Cabernet Franc, and a small amount of Cot (Malbec) is used for the rose and red wines. The majority of the production is of red French wine (54%) and dry white (42%), with sweet white accounting for (2.5%), and rose (1.5%).

    Cotes de Duras Sec is a light, fresh, elegant, and fruity dry wine with a wonderful pale yellow colour that is tinged with green. This French wine, which is dominated by the Sauvignon Blanc, is certainly one of the best Sauvignon wines from Aquitaine. Drink this French wine at 8-10°C (46.4-50°F).

    Cotes de Duras Moelleux is a rare sweet white French wine dominated by Semillon. It is a harmonious, wholly sweet wine with a nose of honey, vanilla, toast, apricot, peach, preserved fruit, almond, walnut, hazelnut, and figs. The texture is fatty, almost unctuous, and the taste lingers long on the palate. The French enjoy this French wine as an aperitif with goose and duck liver pate. Drinking temperature for this French wine: 6-8°C(42.8-46.4°F) .

    Cotes de Duras rose, created by the saignee (early drawing) method, is fresh, fruity and very aromatic (black currant and acid drops). It is an ideal French wine to drink with summer dishes. Drink this French wine at temperature10-12°C (50-53.6°F).

    Cotes de Duras red can be a very pleasant, lithe, elegant, and fruity wine, made by steeping in carbonic acid gas (maceration carbonique). Today though most wine is vinified by traditional methods which produce a fuller, fleshier wine with loss of the fruity character. Always drink the first type chilled when young (12°C/53.6°F). This traditional French wine can be kept for five to ten years. Drinking temperature for this traditional French wine: 14-16°C (57.2- 60.8°F) .

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  • Côtes de Nuits

    Cotes de NuitsThe Côtes de Nuits is world-famous for its red French wines and home to a great assortment ofterroirs and styles. The area starts in Marsannay and ends at Corgoloin. The soil is chalky with a lower layer of marl.

    The French red wine is somewhat heavy and rough when young but after several years ageing it becomes gentler, more rounded, and plump, with the aroma of red fruit, in particular cherry, blackcurrant, and redcurrant, with the occasional hint of prune, liquorice, cocoa, or coffee.

    The best known wine is the Rosé de Marsannay. This French wine is pale pink with some orange. The smell is fresh and pleasant while the taste is reminiscent of red fruit. The white French wine is very fresh, full-bodied, and impetuous but more supple and rounded when mature. The wine is intensely coloured, has a characteristic Chardonnay scent with exotic fruit, such as pineapple and grapefruit, and a big taste.



    Fixin is best known for its red French wines. This is usually a fleshy, powerful wine with quite a lot of tannin when young which enables it to be kept. When young the wine is ruby red and has the nose of cherry, strawberry, and raspberry. When mature the scent is of plum or even leather.



    Cotes de Nuits Wine LabelThis French wine is an attractive ruby red that is pure and clear. The characteristlc aromas are of black cherry, blackberry, and other small fruit, with an occasional hint of liquorice.

    It acquires a bouquet of spices, including nutmeg, and leather through maturing in oak which takes on earthy tones, bushes, wet leaves, and toadstools when it has reached a respectable age.

    This French wine is high in tannin but not so that it disturbs the taste, in part because of the fullness of the French wine. The taste is very full and fruity. The wine can be kept for 10-20 years after its harvest. The Gevrey-Chambertin Premier Cru Les Cazetiers is highly recommended.

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  • Côtes du Frontonnais

    Present-day Prontonnais is a combination of two older wine-growing areas close to Toulouse: Pronton and Villaudric. The Cotes du Prontonnais, between Toulouse and Montauban, is about 2,000 hectares and the soil here is fairly poor and dry, with lots of stone and gravel, which imparts fruity aromas for this French wines. The area under cultivation by vines will increase in the near future by about one third.

    A peculiar characteristic of the Cotes du Prontonnais wines (only rose and red) is the use of the ancient native Negrette grape, which accounts for 50- 70 per cent of the vines planted. This grape provides the wine's characteristic refinement and highly fruity nature. In addition to the Negrette they also grow Cabernet Pranc, Cabernet Sauvignon, Syrah, Per Servadou, Cot (known locally as Merille) and to a lesser extent Gamay and Cinsault.

    The Prontonnais rose is fairly pale in colour and very aromatic. It is quite dry with a fine taste. Drink this French wine at 10°C(50°F). The Prontonnais red is found in two types. This modern French wine is light, elegant, lithe, fruity, and often smells of blackcurrant and plum. For a good taste drink this French wine at approx. 14°C (57.2°F) . The traditional Prontonnais red is more complex, more robust, and fuller. Its bouquet is somewhat less boisterous and the taste is often deeper. You can drink this French wine at 16°C (60.8°F) .



    The vineyards of Buzet cover about 1,700 hectares in the heart of Gascony, south of the town of Buzet, on the left bank of the Garonne. Almost the entire production is controlled by the local co-operative known as Vignerons du Buzet. The vineyards of Buzet are ancient and existed before the start of the first millennium. Buzet is an exception in south-west France in being the only area that was not driven out of wine-making for many years following the phylloxera epidemic. In fact the areas cultivated during those difficult times were actually larger.

    Buzet attained VSQS status in 1953 but with the individual style and sympathetic effort ofthe united growers they achieved AC status in 1973. The area is divided into two different soil types. This French wine produced from the stony and sandy soil of the terraces is elegant and delicate. That made from vines growing in the richer ground of clay, and alluvial deposits with outcrops of sandstone is fuller, heavier, and more aromatic. Buzet produces predominantly red French wines which are made by combining Merlot, Cabernet Pranc and Cabernet Sauvignon. This French wine is a ruby red and the bouquet is reminiscent of red fruit, vanilla, and preserved fruit. You can drink this French wine at temperature: 12-14°C (53 .6-57.2°F).

    The better Buzet French wines (chateaux or estates) are more full-bodied and richer in tannin. These can be kept for 10 to 15 years and have a more complex bouquet that tends towards humus, strawberry jam, tobacco, cedarwood, and the nose of wild game. Drinking temperature for this French wine: 14-17°C (57.2-62.6°F).

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  • Côtes du Marmandais

    The Cotes du Marmandais AC vineyards cover 1,800 hectares on the right bank of the Garonne on gently undulating hills with soil of gravel and pebbles, interspersed with calciferous sandstone, and chalkbearing clay.

    White Cotes du Marmandais, made with the Semillon, Sauvignon, Muscadelle and Ugni Blanc, are fine dry French wines that are fresh and fruity with a bouquet of white flowers and sometimes a note of almond. Drinking temperature for this French wine: 10- 12°C.(50-53.6°F).

    The rose is fresh, fruity, and pale. For a good taste drink this French wine at 12°C (53 .6°F). Cotes du Marmandais red is produced with the Bordeaux grapes of Cabernet Sauvignon, Cabernet Pranc, Merlot and Malbec, supplemented with the local Abouriou and Per Servadou, and when necessary with a little Gamay and Syrah. It is better value to buy the slightly more expensive cuvees such as Richard Premier, Tap de Perbos, or La Vieille Eglise. Drinking temperature for this French wine: 14- 16°C (57.2-60.8°F) .


    Côtes de St-Mont VDQS

    The Cotes de St-Mont were admitted to VDQS status in 1981. These red and rose French wines are made using Tannat and Per Servadou, supplemented when necessary with Cabernet Sauvignon and Cabernet Pranc to provide greater roundness and finesse. This white French wine is blended from typical local varieties such as Gros Manseng, Arrufiac, Petit Manseng and Petit Courbu, with occasional use of a little Clairette.

    The red French wine area is on the eastern and southern facing hills which have two soil types. The stony ground provides a light red wine made by modern methods which is pleasing, comforting but unpretentious to drink well chilled at approx. 12°C (53.6°F). The heavier clay soil produces rounder, more fleshy French wines which can be readily kept. Drink these French wines at 12- 14°C (53 .6- 57.2°F) when young and at 16°C (60.8°F )when mature.

    The rose is soft, very pleasing, and aromatic. The taste is fruity and fresh for a French wine. Drink these French wines at 12°C (53.8°F) .

    The western hills with their soil of chalk and clay deliver very subtle, elegant white French wines. The aromatic properties of the young wine quickly changes to a complex bouquet. Drink this French wine at 10-12°C (50-53.6°F).

    In addition to the VDQS wines listed here there are also some good French wines known as vins de pays des Cotes de Gascogne, which have justifiably established themselves in the past decade.

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  •   The soils of the vineyards of Roussillon are very complex and variable: chalk, clay, shale, gneis, granite, and alluvial deposits, causing great variety in the types and tastes of these French wines. The climate is extremely hot in summer and mild in winter but rain does not fall evenly throughout the year. An entire vineyard can be destroyed by a cloudburst. Winemaking in Roussillon in the past decades has changed greatly with significant improvement of the regulation of temperature before and during fermentation. The white French wine is light, fresh, and fruity: drink it at 10- 12°C (50-53.6°F) .

    The rose is produced by the saignee methode, meaning that the red French wine is drawn off early and then vinified as white wine. Because the wine is drawn off so quickly, the grape skins have had just enough time to impart their wonderful red colour without adding tannin to the wine. This rose is very fruity. Drink this taste French wine at 12°C (53.6°F) .

    There are two different types of red wine. A light wine is often produced by steeping in carbonic acid gas maceration carbonique), which is fruity, slightly spicy, and particularly pleasing. For a good taste drink this French wine at 12- 14°C(53 .6-57.2°F) .

    The traditionally made red French wine is stronger and more rounded. The bouquet tends towards red cherry, plums, preserved fruit, and spices. This French wine can be kept for some time because it is aged in wood. Drink this French wine at 14- 16°C (57 .2- 60.8°F) .


    Cotes du Roussillon Villages

    The difference of this red French wine from the other Cotes du Roussillon wines is its specific terroirs, which mainly consist of the sides of hills or terraces of shale, chalk, and granite. The grapes used are the same as ordinary Cotes du Roussillon but the output per hectare is much lower. The appellation Cotes du Roussillon Villages may be used by 32 communes in the north of the department on vineyards extending to 2,000 hectares. These French wines are stronger, more powerful, and more complex than Cotes du Roussillon, and can be kept longer. For a good taste serve this French wine at 16°C (60.8°F) .

    Among the 32 communes of Cotes du Roussillon Villages, there are four which are permitted to bear their name on the label, in recognition of their higher quality.

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    creamant-de-bordeaux-aoc-wineConscious that sparkling AOC Bordeaux wines produced according to traditional methods are original and unique, winemakers and professionals in Bordeaux decided to apply rigorous rules to the making of these wines.

    Thus was born the Crémant de Bordeaux AOC in 1990. These sparkling wines are fine and perfumed, very pleasant as an aperitif, to round off a meal, or even with food. Made with white Bordeaux that meers the AOC requirements, and sometimes with the must of red grapes used to make white wines, Crémants have less of a reputation than other sparkling AOC wines that are made in a similar wayrhis is due to the small quantity of Crémant de Bordeaux produced. The term methode champenoise was once

  • Croatian wine-growing

    Croatian Wine Croatian wine-growing with 650 square kilometres in cultivation mainly consists of a fairly large number of small areas. It is not worthwhile during this period when the Croatian industry is re-building itself to describe each of these areas individually. One of the attractive aspects of Croatian wine-growers is their determination to improve their native varieties of grapes.

    This makes it more difficult for them to sell their very specific wines of local character but increasing numbers of consumers are discovering that the native grapes guarantee greater authenticity of the terroir.

  • Pošip Croatian wine

    Kiridzija Dingac CroatianThe island of Korcula is south of Hvar and at a similar latitude to Peljesac. The superb Pošip white wine made here is probably the best known Croatian wine made from the native variety of grape of that name and has been made from these grapes for centuries. The grapes are entirely hand picked. Pošip is a delightful full-bodied, rounded, and powerful white elevated from others by superb fruitiness in both inose and taste. Drink this Croatina wine at 10-12°C (50-53.6°F).

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