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wine guide
 
Cabernet Franc
A red grape variety that is often blended with Cabernet Sauvignon and Merlot in Bordeaux and is the signature red variety of the Loire Valley. It produces a wine with good ageing potential and finesse that has characteristic raspberry aromas.
Cabernet Sauvigion
The dominant red variety in Médoc and Graves in Bordeaux, it is also used in other regions such as the Southwest and Languedoc. Its robust tannic structure grants it good ageing potential, and its primary aromas include liquorice stick, green pepper and red and black fruit.
Chardonnay
The noble white grape variety from Burgundy that is also cultivated in other regions due to its exceptional adaptability. These include Champagne, Franche-Comté, and even Languedoc. Chardonnay wines are delicate and elegant with high acidity that is tempered by its smoothness. It offers a large array of aromas, including buttered apple, honey, citrus, cinnamon, brioche, hazelnut, and yellow flowers, and its power allows it to be aged successfully.
Chenin Blanc
Another name for Pineau de Loire, a white variety that is the main grape used in Anjou, Saumur and Touraine. It can produce dry, off-dry and sparkling wines, and offers aromas of quince, pear, acacia and preserved fruit. It has been made famous by the fine sweet whites of Côteaux du Layon, among others.
Gamay
An early-ripening red variety that is slightly acidic due to its fruity aromas (strawberry, gooseberry and raspberry) and well-balanced flavours. This tasty grape variety is found primarily in Beaujolais where it thrives on the granite soils. It is also found in the Auvergne and Loire Valley.
Grenache
A red grape variety that is powerful. It is cultivated in the southern part of France, such as Banyuls and Châteauneuf-du-Pape, producing a fragrant, warm wine with aromas of plum and fruit preserves.
Merlot
Early-ripening red variety produced in Bordeaux that offers velvety tannins and powerful, but well-balanced aromas of red fruit and spices that make it a valuable blending grape. Combined with Cabernet Sauvignon, it produces wines with good ageing potential, particularly in St. Emilion and Pomerol.
Pinot Gris
This grey-blue grape produces powerful golden wines with complex aromas and sometimes smoky notes.
Pinot Noir
Red variety cultivated primarily in Burgundy, which produces light coloured wines that can nevertheless age very well. Its primary aromas include red and black fruit, cherries and cherry brandy, as well as gamey and leather aromas with time. Also cultivated in Champagne, where it can be part of the blend.
Riesling
A white grape variety cultivated in Alsace that produces wines of great distinction. It is acidic and ages well. Its citrus, wildflower, peach and lime-blossom aromas evolve to mineral notes over time. It can sometimes be made into 'late harvest' wines when its natural sugars are concentrated.
Sauvignon Blanc
A white variety cultivated in many regions, but especially used in the Loire, Bordeaux and the South of France. These are generally delicate wines, lively but still soft, with typical aromas of grapefruit, boxwood and crushed blackberry leaf. More robust version, particularly those from the southern parts have aromas and tastes of exotic fruits added to the mix.
Sémillon
Late ripening white variety that is cultivated in Bordeaux and produces fine sweet wines, among others. It is highly susceptible to noble rot and offers great smoothness as well as aromas of stone fruit, pear and honey. It is also less acidic than Sauvignon Blanc, and the two are often blended.
Syrah / Shiraz
A red variety that is experiencing rapid growth in the Côtes du Rhône and in the southern part of France. It produces a deeply coloured, astringent red wine with aromas of violet, pepper, blackberry and blueberry. It has powerful tannins, though they are smooth and velvety, which allows Syrah to age gracefully.
Viognier
A white variety cultivated in the Rhône Valley that produces a distinguished, delicate wine. It offers aromas of apricot, peach and white flowers and is full and slightly acidic on the palate.