Wine Regions of France

Where it started

Bordeaux introduced wine classification in 1855, when Napoleon III asked its brokers to rank the top estates for the Paris Universal Exhibition.² The European equivalent of the AOC, the AOP or PDO, followed in 1992, with inspections by bodies accredited by INAO, the national origin and quality institute.¹

Where and how it's made

Bordeaux blends grapes. Red plantings are 66 percent Merlot, 22.5 percent Cabernet Sauvignon and 9.5 percent Cabernet Franc.³ The Left Bank Médoc, between the ocean and the Gironde, makes only reds, Cabernet-led, in appellations such as Margaux, Pauillac and Saint-Julien.⁴ The Right Bank's Saint-Émilion, Pomerol and Fronsac are shaped by Merlot.⁵ Graves-Sauternes, between the Garonne and the Ciron, makes reds, dry whites and sweet wines.⁶

Burgundy has exactly 84 AOCs, more than 23 percent of all French wine AOCs, tiered from Régionale to Village, Premier Cru and Grand Cru.⁷ Chardonnay and Pinot Noir lead.⁸

Alsace has AOC Alsace, recognised in 1962, 51 Grands Crus and Crémant d'Alsace.⁹

The Loire lists seven major grapes, including Cabernet Franc, Chenin Blanc, Melon and Sauvignon Blanc.¹⁰

Provence gives 91 percent of its vines to rosé.¹¹ Champagne has its own page. champagne →

How to taste it

Compare a Left Bank and a Right Bank Bordeaux side by side: Cabernet grip against Merlot plushness. Then a Chablis against a Côte de Beaune white for two faces of Chardonnay.⁸

Styles and what the label means

• AOC / AOP — protected place name with production rules.¹
• Grand Cru Classé en 1855 — Bordeaux's original ranking.²
• Premier Cru / Grand Cru (Burgundy) — vineyard-level tiers.⁷
• Vendanges Tardives — Alsace late harvest. dessert-wine →