By Robert Giles

In some ways, French wines can be some of the most intimidating. For many of these wines the location of origin is the only information that is printed on the label.

In part 1 of this series, we looked at some of the lesser-known areas for wine production in France and the great wines that they produce.

Here, I would like to look at some of the more famous wines; those that you have likely seen more often in stores or on wine lists at restaurants. While they may seem intimidating at first they can be broken down into three types of wine, red blend, pinot noir and chardonnay.

The Burgundy region of France lies in the east stretching from Dijon in the north to Lyon in south. With a cooler climate to the north and a slightly warmer moderate climate in the south, this area is perfect for the two main grapes grown, pinot noir and chardonnay.

Pinot noir here will vary according to how it is made and this will be reflected on the label. Wines that simply say Bourgogne on the label are produced throughout the region and will often include grapes from multiple vineyards in a wide area. These wines are crafted to be lively lighter-bodied wines full of fresh fruit flavors and acidity with lower tannins. Chartron et Trebuchet Bourgogne Pinot Noir and Nicolas Potel Bourgogne Pinot Noir are great examples of this. While not built for long term aging, these wines are a great introductory point.

The next level of wines is what is known as Village. These are areas that have been deemed as worthy of special designation. Often the location of these vineyards on favorable slopes allows for more intense flavors in the production of the wine. This where you will begin to see names such as Gevrey-Chambertin, Pommard, and Nuits-Saint-Georges. This is where you will also begin to find more complexity in the flavor of the wine. Earthy notes and spices become more common as well as a closer balance between tannin and acidity. Louis Jadot Nuits-Saint-Georges and Nicolas Potel Gevrey-Chambertin are examples of this style.

Chardonnay in this region follows a similar naming convention and stylistic differences. The wines labeled Bourgogne are often simpler wines. Apple and lemon flavors combine with a high acidity to create bright, fruit forward wines that are easy to pair with foods. Though made in a variety of styles, these wines will generally have less oak aging when compared to the wines of California. Louis Jadot Bourgogne Blanc and Bruno Colin Bourgogne Chardonnay are two examples of this level of wine.

There are several notable areas for village chardonnays as well, each with distinct nuance in their style. Chablis is one of the most well-known names and is generally easy to find. These wines are marked by flavors of apple, lemon, and wet stones with no detectable oak influence. The cool climate produces wines with bright, fresh fruit flavor.

In contrast, Meursault is known for its use of oak and lees aging to give their wines a fuller body with premier cru vineyards producing wines that can age for decades.

Finally, Pouilly-Fuisse grapes are grown in a warmer climate with plenty of sun producing wines with strong stone-fruit and tropical flavors such as peach and nectarine. These wines are aged with varying levels of oak to produce light to medium bodied wines.

The last area that we will discuss is Bordeaux, the home of the red blend. This style of wine is so iconic and well known that the nascent California wine industry created their own interpretation called meritage. These wines are generally made with a base of cabernet sauvignon and merlot with a smaller amount of Cabernet Franc, Petit Verdot, Malbec, or Carmenere. While that may sound like they will all be the same it is far from the truth. The percentages of each grape in the blend and the location in which it is made will all affect the final product.

Just like Burgundy, there are different designations for the wines of Bordeaux. The most basic of these are wines labeled either Bordeaux or Bordeaux superior. These wines are made of grapes from wide areas within the Bordeaux region and without strict aging or labeling laws found in other wines. The best part of these wines is that they are generally found at a lower price and are a great introduction to the flavor profiles found within Bordeaux blends. You can expect to find notes of black cherry, blackberry, red plum, and light mint with moderately strong tannins and a medium body. Wines such as Arbalest and Chateau Bellevue Peycharneau are great examples of this introductory style.

With wines from the named regions of Medoc, Margaux, and Pessac-Leognan you will find a blend that leans heavily on cabernet sauvignon for its tannins and dark, red fruit flavor before adding merlot for its body. The third grape is often chosen to either accentuate the tannins of the cabernet or deepen the body and flavors found in the merlot. Here is where you will find great wines like Chateau Picque Caillou Pessac-Leognan, Chateau de Panigon Medoc, and Chateau Mongravey Margaux.

One other very notable region is Saint-Emilion for the fact that they begin with merlot to create a fuller-bodied wine and then add cabernet sauvignon for its tannins. This tends to lead to wines with a slightly richer dark fruit flavor and will often show more oak flavors such as baking spices. These qualities can be found in wines such as B&G St. Emilion and D de Dassault St. Emilion.

While this is still only scratching the surface of the wines that can be found in France it will hopefully help give you a better understanding of which wines are which. Once the basic areas are known, finding your perfect wine becomes easier.

Many of these wines are also suitable for long term storage and can help you build a collection of wines for special occasions or just as a nice pick-me-up after a long day. And as always, if you are still a little unsure any of our wine experts can help you find that perfect bottle. Salut!