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Comme tout bon vignoble qui se respecte, le Beaujolais possède sa route des vins. Dans le prolongement de la route des vins de Bourgogne, elle passe par les principales attractions touristiques de la région. Autant vous dire que cette dorsale est unique avec un circuit de 140 km qui réveille vos papilles et émerveille votre regard.

De Chânes aux portes de Lyon, des dizaines de communes vous accueillent chaleureusement pour vous faire découvrir leur patrimoine et spécialités culinaires mais aussi les 2 000 hommes et femmes qui produisent les 12 appellations du Beaujolais, du Beaujolais au sud des crus au nord en passant par les Beaujolais-Villages. De Saint-Amour à Bully découvrez le Beaujolais en rouge blanc et rosé...

Au nord : partez à la découverte des 10 crus

Commencez par visiter chacune des aires des 10 crus emblématiques du Beaujolais, dans l'ordre du nord au sud : Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Côte de Brouilly et Brouilly. Découvrez les vignes héroïques fièrement dressées dans les vallées et les coteaux qui s'offrent à vous. Vous ne pourrez pas manquer l'emblématique Mont Brouilly et sa charmante chapelle ou la terrasse de chiroubles

Ce parcours au cœur des vignobles des crus vous dévoilera d'autres trésors comme le château fort d'Argigny, à Charentay. Ne le dites à personne, mais il paraît que le trésor des Templiers s'y cache... Non loin de là, observez la Tour de la Belle-Mère qui offrait à sa propriétaire un point de vue parfait pour surveiller son gendre !

D'ailleurs, si vous aimez les châteaux, vous allez être servi ! Au nord du Beaujolais, vous trouverez le château de La Chaize à Odenas, le château de Corcelles et le château de Juliénas, doté de splendides caves voûtées.

L'aire des Beaujolais-Villages

La route des vins du Beaujolais vous emmène à travers l'aire des Beaujolais Villages et ses villages pittoresques et aux vignobles pentus.

Arrêtez-vous à Beaujeu, la capitale historique du Beaujolais, indispensable pour plonger dans l'histoire de la région avec des lieux emblématiques comme l'Eglise Saint-Nicolas, les hospices de Beaujeu ou encore les vestiges du Château de Beaujeu détruit en 1611.

Par une route bordée de paysages aux pentes abruptes, vous atteignez le village de Vaux-en-Beaujolais, qui a vu naître Bernard Pivot et inspiré le roman Clochemerle de Gabriel Chevallier. Puis rendez-vous à Salles-Arbuissonnas-en-Beaujolais pour admirer son magnifique prieuré, avant de poursuivre vers le Château médiéval de Montmelas.

Les atypiques villages des Pierres Dorées

Pour terminer votre périple, la route des vins vous fait traverser le pays des Pierres Dorées. 39 villages construits avec cette pierre ocre qui se pare d'une lumière chatoyante au premier rayon de soleil. Parmi eux, Oingt, Ternand et ses fortifications, Marcy, Charnay, Jarnioux, Pommiers ou encore Bagnols.

Surnommé " La Petite Toscane", le pays des Pierres Dorées offre aussi à voir de jolis lavoirs, châteaux, vieilles églises disséminés dans une campagne vallonnée, ponctuée de collines et vignobles.

Véritable fil conducteur des principales attractions oenotouristiques du Beaujolais, cette route des vins ne manque jamais d'étonner ceux qui ne connaissent pas le Beaujolais. Elle est aussi le point de repère de ceux qui veulent aller plus loin dans l'exploration de la région. Et vous, quand la prenez-vous ?

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La route des vins du Beaujolais - Site Officiel des Vins du Beaujolais

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Comme tout bon vignoble qui se respecte, le Beaujolais possède sa route des vins. Dans le prolongement de la route des vins de Bourgogne, elle passe par les principales attractions touristiques de la région. Autant vous dire que cette dorsale est unique avec un circuit de 140 km qui réveille vos papilles et émerveille votre regard.

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L'Alsace, c'est une nature exubérante, un jardin généreux dont chaque composante participe à la constitution d'un terroir d'exception !

Dans cet écrin favorable à la culture de la vigne, les micro-climats, les expositions, la variété des composantes géologiques, offrent autant de possibilités aux vignerons de composer avec la nature pour créer des vins singuliers.

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Vins d'Alsace : Site officiel du vignoble d'Alsace

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L'Alsace, c'est une nature exubérante, un jardin généreux dont chaque composante participe à la constitution d'un terroir d'exception ! Dans cet écrin favorable à la culture de la vigne, les micro-climats, les expositions, la variété des composantes géologiques, offrent autant de possibilités aux vignerons de composer avec la nature pour créer des vins singuliers.

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L'oenotourisme, une invitation à vivre le Champagne et la Champagne : à travers les visites de caves et dégustations, les routes touristiques du Champagne et le géocaching en Champagne, venez découvrir la région du vin des rois. Tourisme vitivinicole en Champagne.

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Want more confidence in buying Burgundy wine? This simple guide includes maps, infographics, and the most important facts on the five major sub-regions of Burgundy. Know which regions are better for Chardonnay vs Pinot Noir.

Guide to Burgundy Wine Regions

The French Wine region of Burgundy (aka "Bourgogne") may be small in size but its influence is huge in the world of vino. The complexity of Burgundy can cast fear into the heart of even a seasoned wine pro, but fear not - the region need only be as complicated as you want it to be.

Yes, it is home to some of the most expensive wines in the known universe, but there are tasty and affordable wines too.

Just The Facts

The easiest way to wrap your brain around Burgundy is to understand that there are really only two grape varieties to remember:

Pinot Noir and Chardonnay

There are others too, of course, like Aligoté, Pinot Gris, Gamay, and Sauvignon Blanc but the primary focus of Burgundy's production is Pinot Noir for Bourgogne Rouge and Chardonnay for Bourgogne Blanc.

To the Burgundy vigneron (winemaker) the region is not only the original home of these grapes, but the terroir ("tear-wah") that best expresses their character - elegant, aromatic, and complex.

What is Terroir? Terroir is the symbiosis of grapes, soil, climate, vineyard placement, and human touch, all rolled into one. Burgundy is all about terroir - it's not just the taste of rocks!

Where Exactly is Burgundy?

Located in the east-central part of France, Burgundy has 5 primary wine growing areas (not including Beaujolais and Châtillonnais):

Chablis - "shab-lee"

Côte de Nuits - the night slope

Côte de Beaune - the slope of Beaune

Côte Chalonnaise - the Chalon slope

Mâconnais - the region of Mâcon

Burgundy Wine Map

A Brief History of Burgundy Wine

About 200 million years ago, the region was part of a vast, tropical sea which created limestone soils. These soils are the secret behind the zesty minerality that's the hallmark of Burgundy wines. In fact, if you venture into the vineyards you can find chunks of limestone or marl (limestone mixed with clay) that contain fascinating fossilized sea creatures mixed within.

Winemaking goes back to the Romans in the 1st century AD, but it was the Catholic monks that really established the vineyards in the Middle Ages. These guys grew the grapes for the church and the aristocratic Dukes of Burgundy. The French Revolution gave the land back to the people who, today, pride themselves on their attachment to the land. The people's pride continues to grow and they are practicing sustainable, organic, and bio-dynamic viticulture and winemaking in ever increasing numbers.

Chablis

"Famous for lean, unoaked Chardonnay"
Chablis is the growing region located furthest north and is geographically set apart from the rest of Burgundy. The river Serein (Serene) flows through the area, moderating the climate, and the grapes have been grown here since the Cistercian monks first started the vineyards in the 12th century.

In reality, it's really closer to Champagne, both in terms of location and climate, with harsh cold winters, spring frost, and hot summers. The dominant soil here is called "kimmeridgian" limestone, just like in Champagne. Its white, chalky texture is great at retaining and reflecting the warmth of the sun, sorely needed this far north, which also helps the grapes ripen and gives the wines a purity and crispness that just says, "Sha-blee!"

All the wines are white and made with Chardonnay grapes.
More About Chablis
Côte de Nuits
"Famous for Pinot Noir"
The Côte de Nuits (named after walnut trees) is home to 24 Grand Cru vineyards and some of the world's most expensive vineyard real estate. The area begins just south of Dijon and ends at the village of Corgoloin. 80% of the wines produced here are Pinot Noir and the remaining 20% are either Chardonnay or Rosé - a specialty of Marsannay.

The Grand Cru vineyards form a patchwork on the eastern slopes facing the valley of the Saône River, starting at the village of Gevery Chambertin, past Morey St-Denis and south to Vougeot and Vosne Romanée. Most are small and can have many owners, due to the structure of post French Revolution inheritance laws. These renowned expressions of Pinot Noir can age for decades - and it might just take that long to save up for them, as prices can easily creep up into thousands of dollars!

But don't give up! Try some of the Côte de Nuits Village wines from Fixin, Brochon, Premeaux, Comblanchien, and Corgoloin. Mostly Pinot Noir, the wines show classic full-bodied Burgundy notes of black currant, cherry, fresh red fruits, and earthy mushroom and spice. Offerings in the Premier Cru category can be good buys, as well and perfect for special occasions.

Côte de Beaune
Known for rich Chardonnay
The Côte de Beaune - named after the medieval village that is the heart of wine commerce in Burgundy - the wine from this region is quite different from that of its neighbor to the north. Here, the valleys are open and rolling, the vineyards have more of a southeasterly exposure, and Chardonnay plays a more important role with 7 of the 8 Grand Cru vineyards producing white wine - Corton, Corton Charlemagne, Montrachet ( literal translation: Bald Mountain), being some of the well known names. Again, you don't need to mortgage the farm to enjoy amazing wines from this region.

Buying Tip:

Look for the Côte de Beaune Village and Premier Cru wine from

Chassagne-Montratchet, Santenay, Meursault, Puligny-Montrachet, St. Aubin, Volnay, Pommard, and Beaune

The whites are filled with aromas of soft white flowers, dried grasses, fresh apple and pear, and sometimes a touch of hazelnut.

Their are many amazing red wines too. Wines have flavors of plum, cherrystone, white tobacco, and that Burgundian signature earthy minerality and good acidity.

In The Know

Côte de Nuits and Côte de Beaune are called Côte d'Or together.
Côte d'Or means Golden Slope. The Côte de Nuits and Côte de Beaune are historically considered the most important regions in Burgundy.

Côte Chalonnaise
"Great for Value Pinot Noir and Sparkling Crémant"
Our next stop in our tour of Burgundy is the Côte Chalonnaise, situated between the towns of Chagny and Saint-Vallerin. Here there are no Grand Cru vineyards. The Dukes of Burgundy were centered in Dijon and liked to keep their holdings close to home. They considered these areas to the south to be more rural and for the peasants. What a shame, they really missed out on some superb wines!

The first village in the northern part of the region is Bouzeron, the only appellation devoted to the other white grape of Burgundy, Aligoté. This is a perfect summer sipper or choice for fish and shellfish. Aligoté is floral, with notes of citrus and flint, and perhaps a touch of honey. Delicious.

Another village that does something a bit different (do we see a pattern emerging? ) is Rully, a vibrant center of Cremant de Bourgogne production since the 19th century. These white and rosé sparklers are made in the traditional method, just as in Champagne.

The villages of Mercurey, Givry, and Montagny lay atop wonderful soils; layers of Jurassic limestone and marl with topsoils of eroded pebbles and clay. In fact, the area around Givry, in the middle of the Chalonnaise, has over 13 types of soil. These different plots give the wines individual character and the winemakers here really know their soils, with some having held the vineyard lands since the 17th century.

The wines from this area are good value. They range from smooth Chardonnays with subtle oak influences and ripe tree fruits to more rustic Pinot Noirs, filled with dried strawberry, cherry, earth and forest influences, and even suede-like tannins.

Mâconnais
"Awesome Valued Chardonnay"
The most southerly region, and the largest of Burgundy, is the Mâconnais. Once thought of as "ordinary," this region is somewhat the "rogue" of the family. During hard times, like the worldwide depression of the 1920s and during the two World Wars, this region felt the brunt of the misfortune. Many of the local growers sold their grapes to co-operatives in order to survive. By the 1960s and 70s, tastes began to change and the consumption of wine began to drop. The growers realized they needed to improve the wines if they wanted to compete. Fruit quality standards were set and many younger growers, inheriting the family vineyards, decided to make their own wines.

Located between the town of Tournus and St. Veran, it lies at the crossroads between Northern and Southern France. The change is striking. As you travel south, even the buildings appear different - more Mediterranean in color and style with curved tiles on the rooftops. The climate is decidedly warmer too; in fact, harvest begins a full two weeks earlier here than in Chablis.

In the centre of the region is Viré-Clessé. Although it was declared as an appellation in 1999, outstanding wines have been made here for centuries.

The influence of the warmer climate shows up in the well-structured Chardonnays, with notes of ripe stone fruits, honeysuckle, citrus peel, and wild herbs.

The main area, and the most famous, is in the south: Pouilly-Fuissé. This region is a beautiful, open amphitheater of vineyards. The surrounding villages lay in the valley bottom, cast in the shadow of Mont Solutré and Mont Vergisson. Many of the vineyards border Beaujolais, just over the hills to the south. The soils here are full of limestone with a little granite as well.

The wines are white, made from Chardonnay, and display soft apple, pineapple, and white peach aromas, with wonderful structure and freshness.

Burgundy Wine Classifications

Find better quality Pinot Noir and Chardonnay from Burgundy by understanding how the wines are classified. There are over 100 "appellations," or approved wine growing areas, and these are divided into 4 levels of quality.

1% Grand Cru (e.g. Grands-Echézeaux, Montrachet, etc) Wines from Burgundy's top plots (called climats). There are 33 Grand Crus in the Côte d'Or and about 60% of the production is dedicated to Pinot Noir.

10% Premier Cru (e.g. Vosne Romanée 1er Cru) Wines from exceptional climats in Burgundy. There are 640 Premier Cru plots in Burgundy.

37% Village Wines Wines from a village or commune of Burgundy. There are 44 villages including Chablis, Nuits-St-Georges, and Mâcon-Villages.

52% Regional Wines (e.g. Crémant de Bourgogne, Bourgogne Rouge, etc) Wines from overarching Bourgogne appellations.

Regional Wines

Regional Wines can be made from grapes grown anywhere in Burgundy and tend to be fresh, light, and lively, making them terrific sippers or aperitif wines. You will find them labeled "Bourgogne Rouge" (red) or "Bourgogne Blanc (white). Don't forget to check out the back label on these wines! They are now allowed to note the grape variety, which can be really helpful.

If you like sparkling wines, the delightful "Crément de Bourgogne" is also in this category.

Village Wines

The next step-up are the "Village" wines, named after the towns near to where the grapes are sourced. These wines are still fresh and fruity, with little-to-no oak, but are a tad more complex. Look for names like "Pouilly Fuisse," "Santenay," "Givry," or "Mercurey."

Premier Cru Burgundy

"Premier Cru" wines are from special vineyard areas within a village. These bits of vineyard are called "climats" (clee-mats) and produce wines that are a bit more intense than the regular old Village wines! This might be because of the type of soil, the way the vineyard faces the morning sun, longer aging in oak, or a myriad of other reasons. Premier Crus are still affordable and make marvelous food wines. The label will say "Premier Cru" or "1er Cru."

Grand Cru Burgundy

And finally, the big daddies of Bourgogne - the "Grand Cru" with famous names like Romanée Conti, La Tâche, Montrachet, etc., and a label that will proudly proclaim the "Grand Cru" status! Although they account for just over 1% of Burgundy's annual production, these are the wines for which people are willing to pay top dollar. Bold, powerful, complex and made for cellaring, they are the epitome of both Pinot Noir and Chardonnay. There are a total of 33 Grand Cru vineyards in Burgundy - some are just inches away from a Premier Cru vineyard.

The most important thing I ever learned about Burgundy is that there are always exceptions to every rule - and here's one: Remember the classifications of wine that apply to Burgundy? Well they don't apply in Chablis. The area known for zesty Chardonnay has its very own ranking system.
-Hilarie Larson

Chablis Classification System

Petit Chablis: Produced from grapes grown surrounding the village, which are higher in acidity and have lots of light citrus character. These are wonderful when drunk young, so look for recent vintages.

Chablis: These wines are a bit rounder and more minerally with grapes sourced from the limestone slopes near the village of Chablis. The majority of the wines we see on our local shelves are in this category.

Premier Cru Chablis: Only about 15% of the annual production, these wines are more nuanced and elegant coming from vineyards filled with that wonderful Kimmeridgian limestone marl, giving them a distinctive character. Look for climate names on the label like "Mont de Milieu" ("Mount in the middle"), "Côte de Léchet" (really zesty), or "Fourchaume" (fruity).

Grand Cru Chablis: These vineyards are located in a beautiful arc north of the town of Chablis, where the steep slopes face south-southwest. There is technically only one Grand Cru, but there are 7 "climats" inside that Grand Cru, and their names will be on the label: Blanchot, Bougros, Les Clos, Grenouilles, Presuses, Valmur, and Vaudésir. The Grand Cru wines in Chablis can taste dissimilar to the rest of Chablis mainly because many are aged in oak. The Grand Cru vineyards produce wines that age beautifully with floral honey notes and a refreshing flinty acidity.

White Burgundy Wine Guide

Discover the secrets of some of the world's finest Chardonnay.

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A Simple Guide to Burgundy Wine (with Maps) | Wine Folly

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Want more confidence in buying Burgundy wine? This simple guide includes maps, infographics, and the most important facts on the five major sub-regions of Burgundy. Know which regions are better for Chardonnay vs Pinot Noir. The French Wine region of Burgundy (aka "Bourgogne") may be small in size but its influence is huge in the world of vino.

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If you like Bordeaux but not the prices, then the South West region of France is calling you.

As we'll see, many of the wines are very similar to Bordeaux in varietal, wine making style and quality. Add some unique grapes and 'terroir' into the mix and this is one exciting region for wine lovers.

The South West (or "Sud-Ouest" as the French call it) may be the least known region in France, filled with hidden treasures and breath-taking scenery. Vineyards are planted next to lush forests and both wine and wine making are a way of life.

Where is South West France Exactly?

Known as "France's Hidden Corner" the South West region is tucked away between the Pyrénées Mountains and Spain to the south, Bordeaux to the north, and the Atlantic Ocean on the west.

The South West is the 5th largest wine region of France at 120,000 acres. Despite its large size, the area is the least populated part of the country with only 10 residents per square mile - rural, peaceful and laid back!

NOTE: The South West is France's 5th largest wine growing region: 2x more vineyards than Burgundy and 3x more than Napa Valley.

South West France Wine Map

Understanding The South West Wine Region

The South West is divided into four "sub-regions," each with its own distinctive character, climate, and grapes.

Inside each of these are an array of communal and village appellations or AOP (Appellation d'Origine Protégée). These appellations must adhere to strict regulations regarding the growing of grapes and wine production.

There are also some larger areas with less restrictive vineyard and winemaking regulations referred to as IGPs (Indications Géographique Protégé or Protected Geographical Indication). You can see how they are laid out on the South West France wine map.

Bergerac & Dordogne River
If Cabernet Sauvignon, Merlot and Bordeaux blends are your thing, then this is the place for you!
Located just south of Bordeaux, the vineyards of the 80 communes of this region lie along the Dordogne River - the same that flows through its world famous neighbor - and they share the same Atlantic influence to their climate, although temperatures are slightly warmer here.
They use similar grape varieties to make dry reds, whites and rosés, as well as sweet dessert styles.

Look for regional names on the label like Bergerac, Montravel (dry white blends), Pécharment (big, reds), and sweet wines from Saussignac, Rosette and Monbazillac.

White Wines

Red Wines
*rare and indigenous grapes
Garonne & Tarn
Diverse flavors and rare indigenous wine grapes
Named after two major rivers, this region reaches a little further east, towards France's fourth largest city, Toulouse. The climate is somewhat varied; the western portion is more influenced by the Atlantic while the Mediterranean climate holds more sway in the eastern environs with less rain and slightly higher temperatures.

As far as grapes go, you'll find the same varieties as in Bergerac & Dordogne, with a few more additions:

Red Wines

​Fer Servadou* - native to Basque region of Spain

​Duras

​Gamay

Négrette* - a floral and fruity wine grown close to Toulouse and Fronton

Syrah

Tannat* - long noted as a component of human longevity

​Abouriou* - nearly extinct due to phylloxera

Prunelard* - ancient native variety & father of Malbec!

Cinsault

​Jurançon Noir

Mouyssagués* - virtually extinct, grown in Aveyron

​Pinot Noir

White Wines
*rare and indigenous grapes
Brulhois is known for its robust powerful reds aka "Black Wine", while Buzet crafts red, white and rosé from the main Bordeaux grapes. Check out Côte de Duras, Côte de Marmandais, Côte de Millau for the full array of styles and tiny Saint Sardos (just shy of 100 acres) for spicy, licoricey reds and fruity rosé.

Look for Fronton One AOP to hunt down is Fronton, just north of Toulouse. Famous since the Middle Ages as the home of the red grape, Négrette - which is almost exclusive to this AOP. These wines have a distinctive 'animal' character and aromas of violets.

Oldest Vineyards The largest producing appellation is Gaillac. The oldest vineyards in the South West are found here and are also home to some less mainstream local grape varieties: white Len de L'el and the red grapes: Duras, Prunelard and Fer Servadou.

Sweet and sparkling wines are big here and 'Gaillac Primeur', made from Gamay, is similar to Beaujolais Nouveau!

Gaillac Premiéres Côtes AOP is a newcomer, producing white wines only. The vineyards here are a bit higher in elevation (460 - 990 feet) and an underground water system nourishes the vineyards, which are planted on limestone and clay. This region is at the crossroads of Atlantic and Mediterranean influences and is affected by the d'Autun - a speedy, moisture laden wind from the Southeast!

Lot River
The original home of Malbec

The Lot River has big switchback curves. source

The Lot River Region is influenced by both the Atlantic and the Mediterranean climates and grows the same grape varieties as the Garonne & Tarn.

Ever heard of "Cahors"? This AOC is the most famous of the sub-regions and home to the popular variety Malbec. These inky wines have been adored for centuries, especially by the royal houses of England and Russia and show fabulous notes of plum, tobacco and a touch of green apple.

Try firm tannic reds and round ripe rosés from Marcillac and Coteaux du Quercy. Estaing produces dry delicate whites and smooth reds full of juicy red berry notes - perfect to enjoy when young. Entraygues-Le Fel boasts steep, terraced vineyards on rocky mountain slopes and enjoys the most sunshine in the region. The wines from here are great for aging.

Pyrénées
Rare and undiscovered wines

Motorcycle trip through the Pyrénées. source

Named after the rugged mountain range that divides France and Spain, the wines from the Pyrénées sub-region are rustic and artisanal, crafted from the indigenous Tannat grape variety.

Other lesser known varieties are grown here:

*rare and indigenous grapes
The most famous AOP is Madiran where Tannat is king! This is strictly a red wine designation and although the law says you have to have a minimum of 60% Tannat, many of the bottlings are more like 100%! The broody black fruits and notes of baking spice blend with silky tannin to produce a wine that's been popular for centuries.

Covering the same geographical boundaries as Madiran is Pacherenc du Vic Bilh. This AOC is strictly for dry white wines that feature tropical and honeyed, orchard fruit aromas and sweet whites that remind you of fresh stone fruits and white flowers.

The vineyards of Irouléguy, the only AOP in the Basque area of France, are planted in the ancient soils of the steep mountain foothills , producing expressive dry whites and earthy, delicate reds.

The indigenous white grape, Baroque, may be found in Tursan AOP and some of the oldest vines (over 150 years of age) grow in Saint Mont and craft traditional style wines - reds with bold black fruit, fresh minerally whites and red berry rosés.

The AOP of Béarn also grows Tannat along with many other local red and white varieties but the neighboring AOP of Jurançon is strictly white.

Jurançon 'Sec' are dry white wines, but the region is really well known for the sweet wines that go by simply, Jurançon. Made from the same varieties as the drier wines, the grapes are all hand-harvested later in the season when the sugar levels are really high.

The IGP's like Côte de Gascogne

These larger designated areas reflect a wide range of soils, grapes, climates and topography. More relaxed rules and regulations allow winemakers to experiment and go 'outside the box' when crafting their wines.

The top producing IGP, Côte de Gascogne , exports about 75% of its whites, reds and rosés. Geographically, it shares the same area as Armagnac.

A lil' History

The Romans were the first to bring viticulture to the area way back around the 1st century AD and they exported wine all over their empire. Earthenware wine vessels from the region have been found as far away as Scotland.

Part of Aquataine During the Middle Ages, this region, also known as Gascogne or Gascony, was part of Aquitaine and ruled by the English for over 300 years. They were big fans of the wines produced here and in neighboring Bordeaux and by the 13th century the area was really famous.

The main rivers that flow through Gascony - the Dordogne, Garonde and the Tarn - were used liked highways, shipping the wines from the South West to the larger port of Bordeaux where the barrels would be sent on to England, Holland, Germany and Russia.

Taxes from Bordeaux All was going swimmingly until Bordeaux started to look at its neighboring regions as 'the competition'. By the 13th-14th century, the Bordelais implemented all kinds of taxes and regulations to monopolize the wine market so that their wines would have to be sold first before those from other areas could be considered.

This protectionist attitude lasted until the French Revolution, but by then the wines of the Southwest were considered 'local' and when you added in the devastating effect on the vineyards from the Phylloxera epidemic in the mid 1800's, the damage was done!

Still in the shadow of their northern neighbor, the region has slowly regained its well deserved reputation.

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The Wines of South West France (map) | Wine Folly

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If you like Bordeaux but not the prices, then the South West region of France is calling you. As we'll see, many of the wines are very similar to Bordeaux in varietal, wine making style and quality. Add some unique grapes and 'terroir' into the mix and this is one exciting region for wine lovers.

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What's the secret to finding good Beaujolais wine? It's knowing the region - secret revealed!

Beaujolais is the name of a little area in France just south of Burgundy that makes wine with Gamay grapes. It's one of the few wine regions of France that doesn't take itself too seriously.

With the help of French wine educator, Hilarie Larson, we've created a guide to the Beaujolais region in the hope of shedding some detail on the topic. It's time to explore the secret and learn how to find good Beaujolais wine.

Find The Best Beaujolais

What is Beaujolais?

Beaujolais is a light red wine made with Gamay Noir grapes.

Fruit flavors: Raspberry, Tart Cherry, Cranberry

Other flavors: Mushroom, Forest Floor, Smoke, Violet, Baker's Yeast, Banana, Bubblegum

Acidity: High

Tannin: Low

Alcohol: 10-13% ABV

Serving Temp: Slightly chilled at 54-58 °F (12-14 °C)

Learn what basic wine characteristics mean for your taste preferences.

The French wine region of Beaujolais has long been considered part of Burgundy, but today it charts its own course. The more serious crus designations of Beaujolais drink a lot like red Burgundy.

Beaujolais Buying Tips

Look for the 10 Beaujolais Crus (Morgon, Fleurie, more below!). Expect to spend around $20-$25.

Great values from Beaujolais Villages or Beaujolais Supérieur on good vintages (2017, 2016, 2015, 2014...) expect to spend around $12 a bottle.

Where is Beaujolais?

Bordered by Burgundy to the North; the Saône River (which leads to Côtes du Rhône) to the East; the "Gastronomic Capital of France", Lyon, to the South; and the Monts de Beaujolais (the hills of the Massif Central) on the West.

Beaujolais is just 34 miles long and 7-9 miles wide.

Divided into two sections by the Nizerand River, with different soils on each side.

Beaujolais' flavor is in the soil. There's mostly granite and schist (decomposed rock) to the North and clay-based soils (marl) to the South.

All of the Beaujolais Cru vineyards are located on the Northern side of Beaujolais.

10 Beaujolais Crus

The crème de la crème of Beaujolais!

There are 10 Crus of Beaujolais, all in the north and producing only red wines. Usually, the labels will simply state the name of the Cru.

Each Beaujolais cru has its own distinct personality - climate, soils, altitude, aspect, and a host of other factors - that are duplicated nowhere else. These wines are more complex and are known to age well.

1. Saint-Amour
The perfect Valentine's Day wine.
The region borders the Mâconnais of Burgundy and there are 12 special "climats" or vineyard plots that can add their name to the label. Check out Les Champs Grillés, En Paradis, Les Bonnets or Le Mas des Tines, to name a few.

Two styles of wine are produced here: a light, fruity, floral wine that shows notes of violet and peach and a bigger, spicier version that becomes more Pinot-like with age.

2. Juliénas

Named after Julius Caesar, these ancient Roman vineyard sites are planted on granite, volcanic and clay soils giving the wines power, structure and terrific aging ability.

Floral and fruity, the aromas of strawberry, peach, violet and spicy cinnamon are common.

3. Chénas

The smallest and rarest of the Crus, the name Chénas refers to the ancient oak forests that once covered the hillsides. Both the Romans and the monks that followed thought that grapes were more important, so they cleared the land. But it was Phillip V who decreed that all the trees be removed and replaced with vines!

Appropriately, the wines often have a 'woodsy' quality, but it's their floral notes of rose and iris, plus silky tannins, that earned them the nickname "bouquet of flowers in a velvet basket."

4. Moulin-à-Vent

Dubbed "The King of Beaujolais," this region's vineyards are grown on decomposed pink granite and soft flaky quartz giving the wines a dark ruby/garnet color, good structure and complexity. These are the most tannic and full-bodied wines of all the Cru. When they're young you'll notice lots of plum, cherry and violet notes, but if you can allow the wine to age up to 10 years you'll be rewarded with more 'Pinot' style - dried fruits, earthy truffles, meat and spice.

TIP: Moulin-à-Vent gets its name from a local windmill.

5. Fleurie

This is "The Queen of Beaujolais." The vineyards are planted at a higher altitude on the steep slopes at the foot of La Madone.

The wines are lighter in style and highly aromatic with a 'feminine' quality. Think roses, iris and violet along with some ripe red fruits and peach!

If you're just getting into Bojo, the wines of Fleurie are a great place to start.

6. Chiroubles

This is another Cru for those who adore the lighter style of Beaujolais.

Grown at the highest altitudes of the region (820-1480 feet), this is also the coolest Cru and the last to start harvest each year.

The wines are classic Beaujolais - refined, suave, silky, and elegant. Perfumed aromas of peaches and raspberry mix with Lily of the Valley and baking spices.

TIP: When the vineyards of Chiroubles were originally planted, the granite soil was so hard they had to bore holes in the rock.

7. Morgon

The second largest of the Crus, Morgon is comprised of six climat all with slightly different styles. Their unifying feature is the decomposed schist soil called roches pourries or "rotted rocks" and locals believe this contributes to the ripe cherry aromas found in all the wines.

These are wines meant to age 5-10 years (at least). The young, fleshy palate of peach, apricot, cherry, and plum will develop into a more earthy wine reminiscent of Burgundian Pinot Noir.

8. Régnié

Pronounced "rehn-yay," it is the newest Cru of Beaujolais.

Wines from these hillside vineyards are terrific when young with tons of aromatic peach, cherry, black currant, and raspberry flavor.

More organic vineyards and winemakers are found in this young, upcoming Cru than all the others!

9. Côte de Brouilly

Known as the "Elegant Wine on the Hill," here you will find vineyards planted on the volcanic slopes of Mount Brouilly, giving the wines a unique flavor and delicate minerality.

Look for easy drinking wines that have the aromas of fresh grape juice and cranberries, a silky mouthfeel and tons of bright, refreshing acidity.

10. Brouilly

Mount Brouilly is named after Brulius, a famous Roman lieutenant stationed in the area some 2000 years ago.

This is the most southern of all the Cru and just a little bit more Mediterranean with slightly warmer temperatures.

As well as being the largest Cru, it was also one of the original areas allowed to sell its wines to the Parisian market as far back as 1769, making Brouilly one of the most known areas in Beaujolais.

The soil here is unique: a blue/black volcanic rock called Diorite that is known as cornes vertes or "green horns."

This unique terroir lends an exuberance to the wine's fruity aromas of jammy plum and strawberry, red currants, and peach. It is meant to be enjoyed young (and often).

There are 3 Classifications of Beaujolais wine:
Beaujolais AOP, Beaujolais Villages AOP and Cru Beaujolais
Beaujolais AOP

This is the biggest appellation consisting of all 96 winemaking villages with most villages located in the south.

Beaujolais AOP are easy to glug because they have refreshing acidity and low tannin. You'll find the flavors are fruity and even "grapey" - raspberry, cherry, cranberry and, sometimes, a touch of tropical banana (a flavor that comes from the carbonic maceration winemaking method).

The clay soils and flatland terrain in the south of Beaujolais make it more difficult to properly ripen grapes. This is why you'll find a wide variance of quality in Beaujolais AOP. Still, one style that's rapidly growing in popularity is rosé.

TIP: Wines labeled "Supérieur" - red or rosé - will be a touch higher in alcohol and most likely darker and more concentrated.

Beaujolais Villages AOP

Moving up the scale we come to the 38 official "Village" wines, 30 of these village names can appear on the label.

These areas are a little more specialized and the wines a little deeper and darker in color and character. Many of these villages are located on granite or schist soils, so they have a more "mineral" character.

Although most of the wines are red with notes of strawberry and black currant, the white wines are also delicious with notes of pear, tropical fruits, and blanched almonds.

SERVE CHILLED: Try serving Beaujolais slightly chilled between 55-60 ºF.

A lil' History

The Romans were the first to plant vineyards - to keep legionnaires happy! - followed by the Benedictine monks in the Middle Ages.

It was the Dukes of Beaujeu who made the wines fashionable. Originally, the town of Lyon was the main market for Beaujolais wine. In the olden days, goods from outside the area were subject to heavy taxes and this gave the local juice a boost.

When the railroads were built in the 19th century, Beaujolais spread to Paris. This marked the start of the craze for the world's fastest wine.

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Beaujolais Reference

The Technical Stuff
Why Does Beaujolais Taste Like Bananas?
One of the things that sets Beaujolais apart is a particular style of winemaking that is extremely well suited to the Gamay grape.

Most of the wines of Beaujolais are produced through a method known as semi-carbonic maceration that highlights the amazing fruity aromas of the wine.

The grapes are harvested and then, instead of being crushed, the whole clusters are placed in a vat or tank. The pressure of the fruit begins to crush the grapes near the bottom of the vat, expressing their juice. When the juice comes into contact with the indigenous yeast on the grape skins, the juice starts to ferment creating CO2 gas - aka carbon dioxide - which forces the oxygen out of the tank. Often, a lid is placed on the tank to help eliminate the oxygen as well.

This lack of oxygen causes an enzymatic/biochemical form of fermentation to begin inside the grape berry that makes them explode!

After a short maceration period of around 4-8 days, the juice is racked off (the 'free run") and the remaining juice is pressed from the skins (the 'hard press'), then the two are blended together. From this stage the juice will finish fermentation and completed as a 'regular' wine.

This style of fermentation is also responsible for the distinctive aromas of banana, candied fruits, pear, raspberry and cranberry in the finished wine!

10 Crus of Beaujolais

Saint-Amour AOC

Juliénas AOC

Chénas AOC

Moulin-à-Vent AOC

Fleurie AOC

Chiroubles AOC

Morgon AOC

Régnié AOC

Côte de Brouilly

Brouilly AOC

38 Official Beaujolais Villages

Les Ardillats

Beaujeu

Blacé

Cercié

Charentay

Chénas

Chiroubles

Denicé

Emeringes

Fleurie

Juliénas

Jullié

Lancié

Lantignié

Marchampt

Montmelas-Saint-Sorlin

Odenas

Le Perréon

Pruzilly

Romanèche-Thorins

Quincié-en-Beaujolais

Régnié-Durette

Rivolet

St-Amour-Bellevue

St-Didier-sur-Beaujeu

St-Etienne-des-Oullières

St-Etienne-la-Varenne

St-Symphorien-d'Ancelles

St-Vérand

St-Julien*

St-Lager

Salles-Arbuissonnas-en-Beaujolais

Vaux-en-Beaujolais

Vauxrenard

Villié-Morgon

Chânes

La Chapelle-de-Guinchay

Leynes

You've had a taste of French wine, but there's so much more to learn:

Getting Started With The Wines of France (Video)

Get confident with the wines of France in this introductory seminar. You'll learn about the 11 major regions and the best wines to explore.

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The Secret to Finding Good Beaujolais Wine | Wine Folly

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What's the secret to finding good Beaujolais wine? It's knowing the region - secret revealed! Beaujolais is the name of a little area in France just south of Burgundy that makes wine with Gamay grapes. It's one of the few wine regions of France that doesn't take itself too seriously.

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Learn how to find great Alsatian wines on your own by understanding the region's wine classification system. You'll learn about the styles of Alsatian wines but also get to make sense of how the varied soils affect top wines including Riesling, Gewürztraminer and Pinot Gris.

Alsace Wine: A Guide For Oenophiles

For those of you who've come to realize that white wine can be serious, then Alsace is a region you'll gravitate towards. The Alsatian grapes of Riesling, Gewürztraminer, and Pinot Gris create wines that are amongst the best and most age-worthy in the world. Despite the scientific complexity of the region (Alsace has varied soil types), the region's classification system makes it easy to identify quality.

Alsace Wine Classifications

The wines of Alsace use a special shaped bottle, or Flûte d'Alsace, which is recognizable by its slender pointed shape.

Alsace AOP
Aromatic white wines with surprising quality for value
The basic wine of Alsace is from the encompassing area of 119 communes (little villages). If a wine is labeled with a variety (e.g. "Riesling" or "Pinot Blanc" etc) that means it will contain 100% of that variety (most varietal wines are labeled with just 75-85% of variety, so this is rare!). The Alsace AOP classification is a great way to get familiarized with Alsatian wines.

Expect to spend: $12-$20 a bottle
Popular Wines: Riesling, Gewürztraminer, Pinot Gris and Sylvaner

Tips:

Pinot Gris is off-dry: Alsatian producers tend to produce Pinot Gris in a slightly sweeter style with notes of peach, tangerine, beeswax, and almond. There are a few producers making dry Pinot Gris and, because it is rare, it will likely be indicated on the label.

The 4 "Noble" Grapes: Over the centuries, Alsatian growers identified a selection of varieties that produced exceptional wines in the region and called them the "noble" grapes: Riesling, Gewürztraminer, Pinot Gris and Muscat (Muscat Blanc or Ottonel).

Pinot d'Alsace: Pinot d'Alsace is a blend of the Pinot varieties (P. Noir, P. Gris, P. Blanc and sometimes Auxxerois) that is made into a succulent, dry, golden-colored white wine.

The Alsatian "Gentil" Blend: Gentil is a term used on bottles of basic Alsace AOP that are a blend of at least 50% "noble" varieties (Gewürztraminer, Riesling, Pinot Gris and Muscat) with the remainder being the other regional white grapes of Chasselas, Pinot Blanc and/or Sylvaner.

Cool-climate Pinot Noir: There are subzones (Saint-Hippolyte, Rodern and Ottrott) that only make red wines of Pinot Noir labeled simply as "Rouge." By the way, red wines from Alsace generally offer bright, tart red fruit flavors, herbal notes and a spicy finish.

Alsace Rosé: Alsatian still rosé is made exclusively of Pinot Noir.

Sylvaner, Chasselas, Pinot Blanc and Auxerrois: The lessor known (but still widely planted) varieties of Alsace are mostly used in blends and tend to produce less intensely flavored and less acidic (than Riesling) with apple, peach and pear flavors. Of these other grapes of Alsace, Sylvaner is arguably the most important as a single-varietal wine.

Crémant d'Alsace AOP
Excellent alternative to Champagne
The sparkling wines of Alsace are a must-try for sparkling wine fans. The two styles, blanc (brut) and rosé, are made with the same technique as Champagne but with different grapes.
Expect to spend: $17-$23 a bottle

Wines

Crémant d'Alsace Brut: A blend or single varietal wine using Riesling, Pinot Blanc, Pinot Noir, Pinot Gris, Auxerrois, and/or Chardonnay. Wines tend to have rich, apple and sweet lemon aromas with small spritzy bubbles. Pay attention to the blends and you'll be surprised to find the quality producers have a dominance of Pinot Gris, Riesling and Chardonnay.

Crémant d'Alsace Rosé: This is the real find with Alsatian bubbly, as it's required to be 100% Pinot Noir. Wines have rich floral aromas with strawberry and cinnamon-like spice.

Alsace Vineyard Map

This map that details 51 Grand Cru Appellations of Alsace. Get it map in the Wine Folly Shop
Buy Map

Alsace Grand Cru AOP
Subtle, smoky white wines with serious depth
The highest end wines are produced in 51 different sites throughout Alsace with the noble varieties of Riesling, Gewürztraminer, Pinot Gris and Muscat. What makes these sites more special than others usually involves the vineyard's southern exposure to receive the most sun (it's a cool-climate region, so ripening is tricky) and soils. Unlike other wine regions, Alsace has extremely varied soil types in the region and you'll notice a few themes with the soils as they pertain to fine wine:

Rocky granitic soils: usually ideal for aromatic Riesling wines

limestone-rich clay soils (aka marl): better for rich-textured Gewürztraminer or Pinot Noir

Volcanic soils: which can make smoky Pinot Gris, aromatic Pinot Noir and Riesling wines

Sandstone soils: Known for producing lighter-bodied and leaner white wines

TIP: The appellation of Zotzenberg is allowed to use Sylvaner in Grand Cru labeled wines.

Expect to spend: $30-$80 a bottle

Popular Grand Cru Wines (by Vineyard): Clos Ste Hune (Trimbach), Clos de la Treille (F. Baur), Clos St Urbain (Zind-Humbrecht), Clos St Théobald (Schoffit), Clos St Imer (E. Burn), Clos Gaensbroennel (Willm), Clos Zisser (Dom. Klipfel), Clos du Zahnacker (La Cave de Ribeauvillé), Clos Schild (Lucien Albrecht), Clos St Landelin (R. Muré)

Short on Alsace Wines

The Wines of Alsace from GuildSomm on Vimeo.

Guildsomm created a great 10 minute primer on the region. You'll get to see the wines, the region and its varied soils.

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Alsace Wine: A Guide For Oenophiles | Wine Folly

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Learn how to find great Alsatian wines on your own by understanding the region's wine classification system. You'll learn about the styles of Alsatian wines but also get to make sense of how the varied soils affect top wines including Riesling, Gewürztraminer and Pinot Gris.

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A wine labeled Bordeaux Superieur AOP is a great place to start when exploring Bordeaux wine.

Learn the Tricks to Getting Cheap Bordeaux

Not all Bordeaux wine is out of reach. In fact, the majority of Bordeaux wines are sold from $15-$25 a bottle.

So, how do you find great cheap Bordeaux wine? Here are 4 simple tips that will hone your wine knowledge to help you find great Bordeaux for less.

1. Affordable Bordeaux Is Often Right Next Door

The Bordeaux region is sliced into 38 sub-regions with 57 different appellations. Expensive regions in Bordeaux are often right next door to cheaper areas. Why is that? The price variation is affected by regional micro-climates, i.e., the "terroir", but more importantly prices are out of whack because of the Cru Classification system. Take a gander at the most expensive regions in Bordeaux and learn about their neighboring appellations.

Region

High-Priced Region

Cheap Neighboring Bordeaux Wine Region

Médoc
Saint Julien, Saint-Estèphe, Margaux

Moulis (aka Moulis-en-Médoc), Listrac, Haut-Médoc, Médoc

Pomerol
Pomerol

Lalande de Pomerol, Fronsac, Canon Fronsac

Saint Émilion
Saint Émilion

Côtes de Castillon, Lussac-St-Émilion, Puisseguin St-Émilion, St-Georges-St-Émilion

Sweet Wines
Sauternes, Barsac

Loupiac, Cadillac, Sainte-Crox-du-Mont, Cérons

2. Seek Out Good Vintages When Buying Value Bottles

Vintage variation is a big deal in Bordeaux. There are many vintage charts on Bordeaux available. However, we decided to make one too for the sole purpose of picking cheap Bordeaux wines.

Good Vintages for Cheap Bordeaux

Avoid Bad Vintages

2010, 2009, 2008, 2005, 2003, 2000

2012, 2007, 2002, 1997, 1994

3. Discover Clues on the Wine Label

Reading in between the lines on Bordeaux wine labels is a skill that every wine expert learns through years of tasting/testing wines. Here are the tips that some wine buyers look for when picking out Bordeaux wines by the label alone.

The Difference Between Basic Bordeaux Appellations

What's the difference between Appellation Bordeaux-Superieur Controllée and Appellation Bordeaux Controllée? Bordeaux-Superieur AOP wines have a minimum of 10.5% ABV (versus 10%) and must be aged for a minimum of 12 months prior to release. The difference, although technically small, is a symbol of quality for many wines with the Bordeaux-Superieur AOP label.

Many producers who classify their wines as Bordeaux-Superieur age their wines much longer than the minimum.

Check the ABV

This is a bit of an odd hint, but it works. Look for a slightly higher ABV in cheap Bordeaux red wines. Unless there is something particular about the wine (ie. it's a rose or a unique style of red Bordeaux), then a slightly higher alcohol level usually indicates higher quality grapes. 12.5% - 13.9% ABV is usually a good place to start.

"Mis En Bouteille au Château"

The literal translation is "Put in Bottle at Winery." Which means that the Producer listed on the label is the one who made the wine. This handy little statement helps screen out poor quality negotiant-blended supermarket swill. Look for "Mis En Bouteille au Château" or "Mis En Bouteille a la Propriete"

4. Classifications Usually Make Wine Cost More

In addition to the different regions in Bordeaux, there are also several classification levels for producers. Suffice to say that Bordeaux classifications only exist to increase demand and cause prices to rise. Perhaps the best takeaway is to realize that the Bordelais use the word "Cru" rather unstintingly; the word means "growth" and not "the best". Saint-Emilion, Graves, and Médoc all have different classification systems. Médoc even has two!
[superquote]Suffice to say that Bordeaux classifications only exist to increase demand and cause prices to rise.[/superquote]

Heads up!
The Bordeaux Cru Classé of 1855 is a 5-tier selection of the 62 top Chateaus from 150+ years ago. Today wines labeled with "Grand Cru Classé" cost $45-$1,700.

Pay Attention!
Some wines are labeled "Grand Cru" but are unclassified.

Conclusion: Be Experimental

Drink affordable Bordeaux and experiment with lessor known regions to find new favorites!

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Learn about Bordeaux Wine Region (Map) | Wine Folly

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A wine labeled Bordeaux Superieur AOP is a great place to start when exploring Bordeaux wine. Not all Bordeaux wine is out of reach. In fact, the majority of Bordeaux wines are sold from $15-$25 a bottle. So, how do you find great cheap Bordeaux wine?

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Getting into Grower Champagne | Wine Folly

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What is Grower Champagne? A sparkling wine crafted by grape growers and their families. Those who grow grapes in their own vineyards and produce cuvées (sparkling wines) that reflect the their distinct vineyards and style.

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In this advanced guide we'll explore the wines of the Loire Valley of France -from Muscadet to Sancerre. Figure out where to look to your next bottle of Loire.

The Loire Valley Wine Guide

The Loire Valley is home to over 4,000 wineries that produce a dizzying array of elegant, high quality wines.

There are racy whites, refreshing rosés, reds that favor fruit over force, and sumptuous sweet and sparkling wines that even rival neighboring Champagne. It's here in the "Garden of France" that you can revel in beautiful summer days, stunning chateaux, and several of France's most underrated wines.

But we're not gushing... are we?

The Loire River Valley is about 2 hours drive south of Paris.

It's right in the middle of many of France's most important adult-beverage regions: it's directly north of Cognac, south of Normandy (cider!), and west of Burgundy.

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So, as a whole, the Loire is very diverse in terms of wine styles, climate, geography, and geology. For this reason, most of us divide it up into 3 major growing areas from West to East:

1. Lower Loire Pays Nantais

2. Middle Loire Anjou, Saumur, and Touraine

3. Upper Loire Centre

A Lil' History of the Loire Valley

Like most of the vineyards of France, we can thank the Romans for getting things started. When they conquered Gaul in the 1st Century AD, they recognized the climate and soil were perfect for vines and that the river made a convenient "roadway" to move goods throughout the empire.

By the Middle Ages, the Loire was at the heart of France. At the midpoint between the more Latin south and the Germanic north, this is where culture and language met. Monks of the Catholic Church tended the vineyards and the wines gained popularity, especially with the English and the Dutch.

The French aristocracy made the Loire a "summer retreat" in the 15th-17th centuries, building lavish chateaux and further popularizing the local wines.

The French Revolution caused big changes in 1789. Building the National Railroad brought both cheaper wines from the south and more exotic selections from Burgundy and Bordeaux, leaving the Loire behind. While the Loire was one of the last regions to be affected by phylloxera in France, it was also one of the last to recover...

But all was not lost. When the Appellation d'Origin Contrôlée was introduced in 1935 (the system for quality wines in France), the Loire Valley became recognized as a region of quality. Today it has 69 AOP's (official designations), which make up 75% of the wine production.

Lower Loire Valley
Pays Nantais

The Pays Nantais is all about white wines -the bracing, citrusy, sea-spray-in-your-face type of white wines- that scream for fresh oysters.
The Pays Nantais is all about white wines
Landscape: The majority of the vineyards are found on the flat, south facing banks of the Loire, Sèvre, and Maine Rivers. The Atlantic Ocean is very close, from 6-60 miles (10-96 km) to the west, so the climate is maritime with cold, damp, stormy winters, cool cloudy springs, warm humid summers, and often blustery falls. Sounds a bit like Seattle, WA.

Soil: The soils in Pays Nantais are predominantly volcanic (igneous) with top-soils of porous gneiss (granite-like rock). So, this means vineyards have good drainage, which is ideal for the wet climate.

Wine Varieties

Melon de Bourgogne (Muscadet): not related to the Muscat family, originally from Burgundy
Folle Blanche: only found in Gros Plant de Pays Nantais AOP
Pinot Gris: a minor blending grape

Lower Loire (Pays Nantais) Appellations

Muscadet AOP

Muscadet AOP is the largest appellation (in terms of size) in the Loire. All the wines are dry, crafted from Muscadet. Expect these wines to be generally inexpensive and best enjoyed when young and fresh. Most would call basic Muscadet a simple "quaffing" wine, and you'll find nearly all are consumed locally or at bistros in Paris where they're the perfect companion to seafood and shellfish. Muscadet is lean, minerally, and lacking fruit, save for subtle pink grapefruit pith and white pepper.

Muscadet de Sèvre et Maine AOP

70-80% of the wines of Pays Nantais are labeled with Muscadet de Sèvre et Maine AOP ("Muscadet of the Sèvre and Maine Rivers"). The region is just southeast of the city of Nantes . Many producers age their Muscadet wines on their lees-"sur lie,"- to give them a rounder, more supple mouth feel, and a delightful spritzy taste. To age a wine on the lees is to refrain from filtering the wine after fermentation and stir up the dead yeast particles as the wine ages. Wines will develop a creamier texture, but also often more of the yeasty, secondary notes of cheese or beer. There are several sub-appellations that are worth investigating if you love the lean, saline character of Muscadet.

Muscadet Sèvre et Maine Clisson AOP: Granitic gravel soils lend dried fruit notes

Muscadet Sèvre et Maine Gorges AOP: Soil types of clay, quartz, and gabross (course grained volcanic rock) give wines minerality and smoke

Muscadet Sèvre et Main le Pellet AOP: Soil types of gneiss and gabross bring out floral aromas

Muscadet Côte de Grandlieu AOP: Wines are known for their more perfumey characteristics

Muscadet Coteaux de la Loire AOP: Wines are known for their flinty notes

Gros Plant de Pays Nantais AOP

The only region to create white wine from Folle Blanche (aka Gros Plant). Folle Blanche is famous as the grape used for distillation into Armagnac and Cognac. In the Pays Nantais, Folle Blanche is called Gros Plant and reveals a crisp, light white wine, brimming with subtle nuances of gold apple, citrus, and yellow pear. The best Folle Blanche vineyards are very close to the Sèvre and Maine Rivers on sandy, gravel soils.

Coteaux d'Ancenis AOP

This appellation offers a bit of the only red and rosé wine to be found in this part of the Loire. The reds and rosé wines are fruity, dry and made with Gamay and Cabernet Franc. The Coteaux d'Ancenis AOP also fashions dry to slightly sweet whites from Pinot Gris (here, they call it Malvoisie "mal-vwah-szee").

Fiefs Vendéens AOP

South of Nantes and close to the ocean you'll find a few small parcels that comprise Fiefs Vendeens AOP, which is a bit of an adventure off the beaten track of the Loire Valley proper. Look for refreshing dry whites from Chenin Blanc, Sauvignon Blanc, Chardonnay, and Melon du Bourgogne, plus off-dry rosé and lighter reds of Gamay, Pinot Noir, Cabernet Franc, and Grolleau.

Middle Loire Valley
Anjou, Saumur, and Touraine

The vineyards surrounding the towns of Angers and Tours lie in some of the most elegantly breathtaking scenery in all of France. This is where Chenin Blanc reaches its zenith (mind-blowingly awesome), where sparkling wines rule, and where Cabernet Franc takes center stage.

Landscape: The blustery and damp maritime weather is tempered as you move inland. The seasons are more defined and the climate is more hospitable.

Soil: The soil types are as numerous as the varieties of grapes. There are four main sub-regions:

Anjou: around the city of Angers

Layon: a sweet wine region located along the Layon River, encompassed by Anjou

Saumur

Touraine: Around the city of Tours

Wine Varieties

White Wine Varieties

Chenin Blanc: also known as Pineau de la Loire-it's the principal white grape
Sauvignon Blanc
Chardonnay: cool climate styles are typically zesty and unoaked
Arbois: indigenous to the Loire
Pinot Gris
Romorantin: indigenous to the Loire and found only in Cour-Cheverny AOP

Red Wine Varieties

Cabernet Franc: native to the Basque region, it flourishes in the Loire where it's called Breton - it is the main red grape of the region
Cabernet Sauvignon
Pineau d'Aunis: indigenous to the Loire
Malbec: referred to as "Côt" in the Loire
Gamay
Grolleau: indigenous to the Loire, makes great off-dry Anjou rosé
Pinot Noir
Pinot Meunier

Middle Loire (Anjou, Saumur and Touraine) Appellations

Anjou Region

If Anjou were known for one wine style, it would have to be Rosé. Rosé wines account for half of the region's production. Here's what's to know when looking for a bottle of Anjou rosé:

Rosé de Loire AOP: is dry in style, made from Cabernet Franc and Grolleau from throughout the Loire Valley

Rosé de Anjou AOP: is slightly sweeter and known for aromas of roses, red berries, and banana - it's made primarily with native Grolleau grapes (a grape definitely worth seeking out if you're a wine geek)

Cabernet d'Anjou AOP: ranges from off-dry to sweet and made with both Cabernet (Franc and Sauvignon) varieties

Beyond rosé wine, there are several regional appellations to know for red and white wines:

Anjou Blanc AOP: predominantly dry to off-dry Chenin Blanc

Anjou Rouge AOP: simple fruity/earthy reds made with Cabernet Franc/Sauvignon

Anjou Village AOP/Anjou Village Brissac AOP: The best parcels inside Anjou of Cabernet Franc and Cabernet Sauvignon

Anjou Gamay AOP: light, fruity, early drinking reds

Savennières AOP

Renowned for producing some of the most age-worthy Chenin Blanc wine in France, if not the world. Vineyards are close to the right bank of the river or nearby on soft, sheltered slopes. The slate, schist, and clay soils give the wine structure, balanced acidity and minerality, combined with concentrated flavors reminiscent of white linden flowers, anise, pear, candied lemon drops, and hazelnuts. The wines are produced in an oxidative style, making them taste very different (more nutty, less fresh and fruity) than other Chenin Blanc from the region. Also, inside Savennières are two smaller, special climats (i.e. official named vineyard plots):

Savennières Coulée de Serrant - a 17.5 acres (7 ha) biodynamic monopole of Nicholas Joly

Savennières La Roche aux Moines 82.5 acres (33.4 ha) on steep, schist (decomposing granite) slopes.

Anjou Côteaux de la Loire AOP

Sweet wines shine in many of the Anjou appellations. All are crafted from Chenin Blanc and some are influenced by Botrytis cinerea or "noble rot" lending a sensual honeyed, nutty nuance to the nectar. Anjou Côteaux de la Loire AOP is the overall regional designation for sweet wines and there are a group of select vineyards found in the Layon area which include:

Bonnezeaux AOP - 222 acres (90 ha) producing exceptional noble rot Chenin Blanc wines that are comparable to Quarts de Chaume

Coteaux du Layon AOP: sometimes labeled with a village name as well

Coteaux de L'Aubance AOP 395 acres (160 ha) lighter and more airy style of sweet wines when compared to those of Bonnezeaux and Quarts de Chaume

Quarts de Chaume AOP: wines are labeled Grand Cru, and must have a minimum of 85 g/l or 8.5% residual sugar-the highest of any non-fortified sweet wine in France!

Anjou Mousseux AOP

Let's not forget bubbles! You'll find value and character in a bottle of Anjou Mousseux AOP. Blanc de Blanc are made from Chenin Blanc, with aromas of peach, apricot, and honeysuckle, while the Blanc de Noir (rosé) show the strawberry quality of Cabernet Franc, Cabernet Sauvingnon, and other sanctioned red grapes.

Crémant de Loire AOP

Slightly higher up the scale is Crémant de Loire AOP. Chenin Blanc and Chardonnay for the white versions and similar red varieties as Anjou Mousseux for the rosé. Crémant is often aged on the lees, adding complexity to the wine, and is bottled under higher pressure resulting in more bubbles than Mousseux.

Saumur Region

Saumur is sparkling wine country. Vineyards planted on limestone soils give the grapes the bright acidity they need to make outstanding sparkling wines. This is the Loire's biggest producer of bubbles - partly due to the geographical size of the region and the rules governing yield. Under the vineyards lie miles and miles of tunnels and caves, carved from the limestone - the perfect place to age these delicious, bright bubblies.
"Saumur is sparkling wine country."

Crémant de la Loire AOP

produced here, just as in Anjou

Saumur Mousseux AOP

the region really shines with its Saumur Mousseux AOP-also known as Saumur Brut Chenin Blanc based with perhaps a little Sauvignon Blanc or Chardonnay and with flavors of fresh stone fruit, nutty almonds, and a whiff of vanilla

Saumur Mousseux Rosé AOP

made with Cabernet Franc, Cabernet Sauvignon, Côt, Gamay, Grolleau, and Pineau d'Aunis and brimming with bright berries and soft stone fruits

Saumur isn't all bubbles, the region's red and white wines are growing in popularity in the US and beyond.

Saumur Blanc AOP

Dry, Chenin Blanc-based whites come from the 20 communes

Saumur Rouge AOP

spicy Cabernet Franc-based reds made for easy drinking.
Saumur-Champigny AOP: a special, warm, micro-climate found on the chalky slopes near the city of Saumur form this wine (the name is derived from the Latin 'igni' which means 'field of fire'). Many claim these earthy spiced Cabernet Franc-based reds, with silky tannins and notes of violet, are the best in the Loire.

Cabernet de Saumur AOP

rosé is dry and medium bodied

Coteaux de Saumur AOP

renowned for sweet, late harvest wines of Chenin Blanc

Touraine Region

Touraine very much embodies the Loire and offers world-renowned examples specifically of Chenin Blanc and Cabernet Franc. There are also superb sparkling wines and a few surprises.

Most of the vineyards are found to the south of the city of Tours, planted on the slopes of the Loire and Cher Rivers. Soils range from chalk, sand, gravel, clay and limestone pebbles. The most notable soil type is tuffeau, a pourous limestone soil that contributes to the zesty acidity found in the grapes of Touraine.

Touraine AOP

The region-wide appellation of Touraine. Whites are a blend of Sauvignon Blanc and Sauvignon Gris, while reds feature Cabernet Franc and Malbec (aka Côt), often with a little Cabernet Sauvignon, Gamay, and Pinot Noir. Dry Rosé is created with the same varieties, but may also contain Gamay, Grolleau, Meunier Noir, Pineau d'Aunis, Pinot Gris, and Pinot Noir.
Inside this AOP are several special zones that are allowed to add their village name:

Touraine Mesland AOP:the first region to plant Gamay in 1838 and today produces rosé with notes of ripe raspberry and earthy red currant

Touraine Amboise AOP: known for plummy, brambly reds, medium-bodied Chenin Blanc white wines (grown on smoky, flinty clay and limestone soils), and vibrant, dry rosé

Touraine Chenonceaux AOP:

Touraine Oisly AOP:

Touraine Noble-Joué AOP: recently declared in 2001 Found just south of Tours, Touraine Noble-Joué was once famous for vin gris (a pale rosé wine) since the time of King Louis XI (who was a big fan!). The region suffered problems in the past (phylloxera, urban sprawl) but is now enjoying a revival. Currently six producers are making vin gris of Pinot Noir, Pinot Munier, and Pinot Gris-all brimming with cherry and strawberry aromas, and lots of finesse.

Touraine Mousseux AOP

Sparkling white wines with Chenin Blanc and red and rosé, mainly with Gamay and Cabernet Franc.

Touraine Pétillant AOP

Sparkling white wines with Chenin Blanc, Sauvignon Blanc ,and Chardonnay and red and rosé mainly with Gamay and Cabernet Franc.

Vouvray Pétillant AOP/Vouvray Mousseux AOP

The only sparkling wines in the Loire required to be aged a minimum of 12 months prior to release, including at least 10 months on the lees (most producers cellar wines for longer). This requirement makes this appellation comparable to Champagne, but at much lower prices.

Vouvray AOP

Famous for these amazing interpretations of Chenin Blanc in an array of styles. The grapes are grown on the distinctive, tuffeau limestone soils, creating intensely fruity still wines, ranging from dry to sweet, and high quality sparkling wines. You'll find information on the labels to indicated sweetness levels. Sec is the driest (0 - 0.4% residual sugar), followed by Demi-Sec (0.4 - 1.2%) plus two levels of sinfully luxurious dessert wines - Moelleux (1.2-4.5%) and Doux (over 4.5%).

Montlouis-sur-Loire AOP

Another lessor known region making Chenin Blanc in a similar style as Vouvray and planted on the same tuffeau soils. The wines are crafted dry to sweet and have an earthier, more mineral quality compared to Vouvray. Montlouis-sur-Loire Pétillant need only be aged for 9 months, while Montlouis-sur-Loire Mousseux has no aging requirement.

Bourgueil AOP

Instantly recognizable Cabernet Franc wines known for their aromas of graphite (think pencil shavings), strawberry, and raspberry. Here, the Cabernet Franc is grown in a mix of sandy gravel (more fruit/floral) and limestone (more spice), making for medium-bodied reds and structured rosé wines.
St. Nicholas de Bougueil AOP:Yielding Cabernet Franc reds and roses with lighter aromatics that are easy going and reveal lots of red fruit when young. Legend says this variety was originally planted here by Cardinal Richelieu.

Orléans-Cléry AOP

Cabernet Franc with more spice and plummy dark fruit.

Chinon AOP

Featuring a mixture of soils, including tuffeau, which is great for both Chenin Blanc and Cabernet Franc (aka Breton), giving both varieties wonderful aging ability. Reds and rosés are light- to medium-bodied and although paler in color, they have deep, dark, spicy fruit character.

Cheverny AOP

The mixed soils (sand, clay, gravel and limestone) of Cheverny AOP produce white wines from mainly Sauvignon Blanc and Pinot Gris and reds from Pinot Noir and Gamay. Here, the wine laws are a little different (there's always an odd one in the bunch). Instead of regulating the percentages of grapes that go into the blend, here it is the percentage of each grape planted in the vineyard.
Cour-Cheverny AOP: Inside the Cheverny appellation is the only region to craft wines from the indigenous Romorantin grape. Think citrus, beeswax, and honey. Wines are made off-dry on excellent vintages.

Haut-Poitou AOP

To the south, Haut-Poutou received AOP recognition in 2011. Whites show the more tropical and exotic side of Sauvignon Blanc, sometimes blended with a little Sauvignon Gris. Definitely worth looking into if you like a richer, fuller style. There are also peppery rosé and red wines, showing notes of black fruits and berries with Cabernet Franc and some Gamay and Pinot Noir.

Valençay AOP

This area is more influenced by the River Cher than the Loire River. Thus, whites (of Sauvignon Blanc) are refreshing. You can also find very light-bodied rosés and reds dominated by Gamay and Cabernet Franc.

Orléans AOP

Surrounding the city of the same name on the eastern edge of the Middle Loire, here, the grape varieties begin to change. Chardonnay is the main white variety, referred to as Auvernat Blanc by the locals. They also have different names for the two main red grapes used for rosé and red: Auvernat Noir is Pinot Noir and Pinot Munier is called Gris Meunier.

North of the Loire you'll find three regions along the right and left banks of the Loir (no "e"!) River.

Coteaux de Loir AOP

known for extremely floral whites of Chenin Blanc as well as light-bodied red and rosé made from Pineau d'Aunis with touches of Cabernet Franc, Mablec (Côt), and Gamay.

Coteaux du Vendômois AOC

similar reds to Coteaux de Loir and Rosé wines are 100% Pineau d'Aunis (aka Chenin Noir)

Jasniéres AOP

produces only 100% Chenin Blanc - dry and angular with amazingly good aging ability

Upper Loire Valley
Centre

The Upper (or Central/Centre) Loire is the smallest region, but it's home to the most famous Loire appellations-Sancerre and Pouilly-Fumé. The Sauvignon Blanc from these two areas are emulated throughout the wine world.

In many ways, this area has more in common with the Burgundy region of Chablis, ( only 70 miles/125 km to the east), than with the rest of the Loire Valley. The climate is what can be called semi-continental with big differences in the daytime and nighttime temperatures (the diurnal swing). Frost is always a concern during spring and fog engulfs the valley in the fall.

Centre is closest to the source of the Loire River in the Massif Central Mountains and the majority of the vineyards are found along the river where they take advantage of its temperature moderating influence. The soils vary quite a bit with three distinct soil types, all found atop a base of Kimmeridgian Limestone, (the same as Chablis, parts of Champagne, and the white cliffs of Dover).

Terre Blanche is a mix of clay, Kimmeridgian limestone, and oyster shells, creating wines that are fruity, ageable, and angular with high acidity

Caillotes features small pebbles of Oxfordian limestone and yields wines with delicate perfume and less structure than Terre Blanche

Silex, or flint, lends a smoky, gunflint quality to the grapes

Wine Varieties

White Wine Varieties

Sauvignon Blanc: aka Blanc Fumé (smoky white)
Chasselas: historic grape of the region
Pinot Gris: indigenous to the Loire
Sacy: aka Tressailier

Red Wine Varieties

Pinot Noir
Gamay

Sancerre AOP

Sancerre AOP is on the eastern edge of the Loire Valley. Here, grapes are planted in all three soil types and, when blended together, create the benchmark for Sauvignon Blanc - racy, refreshing with zippy citrus, lemongrass, gooseberry and chalky minerality. Often overshadowed, the red wines of Sancerre are elegant expressions of Pinot Noir - fresh and easy drinking with bright, high-acid cherry and plum aromas.

Pouilly-Fume AOP

Further south, on the right bank of the river, are the vineyards of Pouilly-Fume AOP. Sauvingon Blanc is the only sanctioned grape and the region owes its name to the "smoky" attributes wines have from being grown on silex (flint) soils. These wines are often blended with the fruitier and lighter Sauvignon Blanc, which is grown on Caillote soil (sandy, pebbly soil), as well as deeper and creamier Sauvignon Blanc planted on clay (Terre Blanche).
Pouilly-sur-Loire AOP is strictly for white wines made primarily with the obscure Chasselas grape (often blended with a hint of Sauvignon Blanc.)

Côteaux du Giennois AOP

Côteaux du Giennois AOP, northeast of Sancerre, receives the most rainfall in the area. Here, Sauvignon Blanc crafts crisp, minerally white wines, filled with quince and white flowers. Gamay and Pinot Noir blend to produce medium-bodied reds with peppery blackberry and plum and rosés that remind you of tart red fruit and soft peaches.

Menetou-Salon AOP

Southwest of Sancerre is Menetou-Salon AOP. The white wines are vibrant with a distinctive aroma of dried chamomile flowers, while the rosé and red Pinot Noir wines are medium-bodied with notes of cherry, plum, and candied fruits.

Quincy AOP

Quincy AOP was the second region in France to be granted status in the 1930s, after Chateauneuf-du-Pape. Vineyards are planted on terraces of Kimmeridgian limesone, with sand and silt, above the Cher River. Expressions of melon, pear, grapefruit, minerals, and minty herbs are indicative of this AOP.

Reuilly AOP

Neighboring Reuilly AOP is one of the hottest and driest parts of the Loire Valley. Chalk and limestone soils lend a crisp citrus, cut grass, and mineral quality to Sauvingon Blanc, while Pinot Noir creates red and rosé wines with light fresh acidity, red cherry fruit, and minerality.

Sainte-Pourçain AOP

Further south and higher in elevation are several lesser-known AOP's. Sainte-Pourçain AOP encompasses 19 communes on the Allier River, 90 miles south of Sancerre. Chardonnay and Sacy or Sauvignon Blanc create fruity, grassy and spicy whites, while rosé is crafted from 100% juicy Gamay. Pinot Noir is blended with Gamay resulting in reds that are fresh and light with ripe red fruit notes.

Châteaumeillant AOP

One of the newest regions, (officially recognized in 2011) Châteaumeillant AOP is located in the foothills of the Massif Central, making it the most central vineyard in France. It's also the coolest and smallest AOP of the Loire! Soils of sandstone, mica shist, and clay silica dominate, as do the red varietals Gamay and Pinot Noir. Wines are brimming with bright berry flavors and a peppery finish, while rosé, with the addition of Pinot Gris, show notes of peach nectarine mingled with red fruits.

Côte Roannaise AOP

Côte Roannaise AOP creates fruity off-dry rosé and sippable reds from 100% Gamay, as does Côtes du Forez AOP which is right next door and has, officially, the most southerly vineyards of the Loire.

Côtes d'Auvergne AOP

Another more recent addition is Côtes d'Auvergne AOP (2011). The volcanic slopes along the Allier River are a mix of clay and limestone, home to Chardonnay that is bright with apple and citrus characteristics. Gamay and Pinot Noir produce medium-bodied wines with lots of red fruit aromas.

Wine Map of the Loire Valley

A 12×16 wine map print of all the appellations in the Loire Valley. Designed to be used; printed on spill-resistant paper.
Buy Map

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In this advanced guide we'll explore the wines of the Loire Valley of France -from Muscadet to Sancerre. Figure out where to look to your next bottle of Loire. The Loire Valley is home to over 4,000 wineries that produce a dizzying array of elegant, high quality wines.

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Classification et couleurs

Les bières font l'objet de nombreuses classifications selon leur couleur, leur mode de fermentation et leur style.

Classification autour des couleurs de la bière

Pour le consommateur occasionnel, la couleur a été longtemps le critère de classification. La couleur de la bière vient avant tout du malt, plus ou moins grillé selon la recette utilisée.

Selon la durée et la température du touraillage de malt on obtiendra des bières de couleurs variées. Le touraillage correspond à l'étape finale de la malterie : après la germination de l'orge, le malt vert est séché. L'humidité du grain va passer de 44% à 4% en 24 heures à 48 heures, sous l'effet d'un courant d'air chaud. En fonction de la durée et de la température, le malt va se colorer.

Les bières blanches sont brassées avec des malts pâles et des malts de froment. Le malt de blé ne comporte pas d'enveloppes comme le malt d'orge, aussi les matières colorantes sont moindres.

Les bières blondes sont brassées avec des malts d'orge pâles.

Les bières ambrées ou rousses sont brassées avec des malts dits " caramel " plus grillés et torréfiés que les bières blondes.

Les bières brunes sont brassées avec des malts bruns, appelés malts " chocolat " fortement torréfiés qui leur confèrent un fort potentiel aromatique et des couleurs allant du marron au noir.

Classification selon la fermentation

La fermentation basse : elle utilise des souches de levures qui travaillent à basse température, moins de 10°C. Quand le milieu nutritif est épuisé en fin de fermentation, elle se dépose en bas de la cuve et on la récupère par raclage. Les bières produites seront de type pils, on parlera aussi de lager. Les pils correspondent à 80 ou 90 % de la production mondiale.

La fermentation haute : pratiquée depuis la nuit des temps, elle résulte de l'utilisation de levure comparable à celle utilisée en boulangerie. Elle se déroule à 20°C et se récolte à l'issue de la fermentation par écumage. Elle donnera des ale ou des stouts.

La fermentation spontanée : les micro-organismes sont omniprésents dans la terre, l'eau, l'air. Les levures sont véhiculées par l'air et certaines souches se développent plus particulièrement à la saison des fruits. Dans une petite région proche de Bruxelles, la vallée de la Senne et le Pajottenland, un moût de bière est laissé à refroidir à l'air libre, des microbes bienveillants vont ensemencer ce milieu nutritif. Ils donneront des produits de caractère, de grande qualité, les lambics, gueuzes et autres faros.

La refermentation en bouteille : au niveau artisanal, la filtration n'est pas courante et moins encore, la pasteurisation. Aussi la bière contient de la levure susceptible de fermenter les sucres résiduels en bouteille et de se déposer. Il est recommandé de laisser ces bouteilles debout et de verser la bière avec délicatesse. L'étiquette évoquera la présence de levures sous le vocable, bière vivante ou bière sur lie.

La fermentation mixte : elle allie en générale une fermentation basse et une fermentation haute sur une même bière.

Classification autour des styles de bières

Avec la grande diversité de bières qu'offrent aujourd'hui les brasseurs français aux consommateurs, la notion de style est de plus en plus utilisée pour caractériser les bières. Le style définit une recette, une origine historique ou géographique, des ingrédients particuliers, que chaque brasseur combine pour donner naissance à des bières goûteuses et originales.

Ces styles sont le plus souvent mentionnés désormais sur l'étiquette des produits comme par exemples :

Bière de garde : ce style typique du Nord de la France indique que la bière a été " gardée ", autrefois en fûts, aujourd'hui en cuves avant d'être embouteillée, ce qui permet de parfaire ses arômes et son goût. Ces bières de garde peuvent être consommées plusieurs mois, voire années après la mise en bouteille. La plupart sont assez douces, avec des notes céréalières et de caramel pour les plus foncées. Elles peuvent être de fermentation haute ou basse.

Bière d'abbaye : le plus souvent blonde ou ambrée, sa recette doit s'appuyer sur une production historique de bière dans une abbaye, les moines étant autrefois des brasseurs notoires. La bière d'abbaye est ronde en bouche, peu amère et riche en malt.

Lager : c'est la bière blonde classique, de fermentation basse, légère, titrant de 4 à 5%vol. Elle développe le plus souvent des notes florales et une amertume légère. Sa déclinaison la plus éminente est la Pils* aux saveurs fines de malt et de houblon. Elle représente 90% de la production mondiale.

Pale Ale : signifie en anglais " bière pâle ". Blonde également, elle est obtenue par fermentation haute, et est élaborée à base de malts spéciaux, d'où ses notes de biscuit.

India Pale Ale : dans son utilisation actuelle, cette ale se distingue par une forte amertume et des arômes intenses d'agrumes. Redécouverte par les brasseurs artisanaux américains dans les années 80, la recette initiale a été mise au point par les Britanniques au XIXème siècle pour permettre à leurs bières de mieux voyager par bateau jusqu'aux Indes, en augmentant la quantité de houblon dans leur brassage afin d'améliorer la conservation de la bière jusqu'à destination.

Triple : Bière plus aromatique et ronde en bouche, de fermentation haute, elle est produite avec des levures particulières qui lui confèrent des saveurs de fruits mûrs, ainsi que des notes épicées de clou de girofle.

Stout : cette ale de tradition anglaise se distingue des autres bières brunes par un goût de grillé persistant, grâce à des malts très torréfiés au goût de café, voire de cacao. Sa couleur foncée n'a pas d'incidence sur le degré alcoolique, puisque la plupart titre entre 4 et 6%vol.

Blanche : une forte proportion de blé apporte acidité et fraîcheur à ces bières très effervescentes, qui ne sont pas forcément blanches, mais souvent troubles car non filtrées. Les styles allemands comme la Wiezenbier présentent un léger parfum de banane. Les Witbier, de tradition belge, plus courantes en France, sont agrémentées de graines de coriandre et d'écorces d'agrumes.

Saison : encore confidentielle, la Saison est une bière originaire des fermes brassicoles du nord de la France et de Belgique. Fraîche et fruitée, elle est brassée avec une levure particulière et des houblons belges ou anglais qui lui confèrent des saveurs herbacées.

Sour : acide en anglais, sont des bières de tradition belge dont l'acidité est dûe à l'action des lactobacilles dont la maîtrise relève d'un vrai savoir-faire. Le moût souvent laissé à l'air libre est ensemencé par les organismes présents dans l'air et se prête ensuite à différentes recettes : rajout de fruits, vieillissement en tonneaux pour donner naissance à la lambic ou la gueuze. On trouve de plus en plus de bières sour produites par des brasseurs français.

Vieillie en fût : certaines bières se prêtent à des vieillissements en fûts de chêne ayant contenu des vins ou des liqueurs. Pendant une durée de 3 à 18 mois, la bière s'approprie les arômes du bois mais aussi ceux laissées par les boissons vieillies auparavant. Ces bières de dégustation sont prisées par la restauration pour la richesse de leurs saveurs.

Tour du monde de la bière

Boisson la plus consommée dans le monde après l'eau et le thé, riche de sa diversité de goûts, de couleurs, d'odeurs, la bière est un produit universel ! Chaque pays a sa bière, il y en a des milliers brassées aux quatre coins de la planète. La bière vous invite au voyage...

Afrique

Deux visions de la bière en Afrique sont à évoquer. La première concerne les brasseries implantées dans la quasi-totalité des pays, qui produisent des bières blondes à fermentation basse. La seconde tient à l'existence de nombreuses préparations autochtones, rurales ou urbaines, familiales ou artisanales, de boissons amylacées et fermentées, que l'on peut désigner sous le vocable générique de dolos. Ces dolos donnent une grande vitalité sociale et une réalité économique indiscutable à ce que les économistes nomment le secteur informel.

Les bières autochtones : les bières africaines, tirées de céréales et autres amylacées locaux, sont tout autant nourritures que boissons. Largement plurimillénaires, les bières d'éleusine et de sorgho sauvage en Afrique centrale et orientale ont été brassées avant les bières de froment et d'orge. Le point commun de ces bières est d'être préparées par des femmes, ces bières à base de céréales sont des boissons festives et collectives qui accompagnent aussi bien les rites d'initiation que les mariages ou les cérémonies mortuaires. Pour de nombreuses ethnies africaines, les bières traditionnelles jouent un rôle culturel et social essentiel dans la cohésion sociale.

Les bières blondes à fermentation basse : presque tous les états africains ont leur brasserie. Les Africains ont pris l'habitude de consommer les mêmes bières qu'en Occident. Brassées sur place dans des usines, à partir de matières premières importées, elles constituent un marché florissant.

Elles n'ont pas encore remplacé totalement les multiples bières traditionnelles locales, préparées à base de mil ou de sorgho, comme la dolo du Burkina Faso.

Des préparations à base de maïs ou de manioc comme le munkoyo dans les régions du Shaba (République Démocratique du Congo) ou du nord de la Zambie sont également appréciées.

Parfois les bananes participent au brassage, comme en Ouganda, au Burundi ou au Rwanda. Elles produisent une bière épaisse, assez trouble, un peu acide, très nutritive, vitaminée et peu alcoolisée. Elle se boit au chalumeau, à partir d'une calebasse. Au Zaïre, on préfère le parfum des patates douces, alors qu'au Niger la bière de mil aurait même des pouvoirs divinatoires !

Amérique du Nord

L'Amérique du Nord produit des bières légères. Depuis 1985, des microbrasseries apparaissent. La tendance est aux bières hypocaloriques et aux micro-brasseries, où de nombreux brasseurs amateurs dynamisent ce secteur et se livrent à toutes sortes d'expériences : bières aux fruits, aux fleurs, aux épices...

Amérique du Sud

En Amérique du Sud, les bières blondes à fermentation basse se sont imposées. On trouve aussi des fabrications de bières locales au goût plus typé, telle que la Tecate au Mexique, qui se boit avec du sel et du citron comme la Tequila, la Cuzco au Pérou, la Brahma et l'Antartica au Brésil. Il existe aussi de nombreuses boissons fermentées traditionnelles préparées à partir des céréales, comme les chichas (bières de maïs des Incas) ou le Cachiri (bière de manioc des Amérindiens). Au Pérou on y glisse des graines de quinoa mâchées par les femmes, en Argentine du caroubier, au Paraguay de l'igname. Au sud du Chili, les graines d'araucaria servent à la fabrication de bière, le Cachiri guyanais se fait quant à lui, à partir de manioc.

Japon

Au Japon, les bières sont des lagers très légères, inspirées de l'Occident. Un " must " sur le poisson cru.

Chine

En Chine, le développement économique a permis l'essor de la consommation de la bière. Depuis 2005, la Chine est le 1er pays producteur et consommateur de bière dans le monde.

La Tsin Tao est la bière chinoise la plus connue à l'étranger. Elle est brassée pour 70% avec de l'orge, et à 30% avec du riz.

Inde

En Inde, la bière est à base de riz décortiqué, blanchi et cuit à la vapeur. Des herbes sont parfois rajoutées pour la parfumer.

Pays du pourtour méditerranéen

Les pays du pourtour méditerranéen sont amateurs de bières typiques, de saveurs cachées et de festivités. Précurseurs en termes d'associations " bière et mets ", les Espagnols apprécient tout particulièrement les blondes dorées et légères pour accompagner tapas et jambon de Serrano.

Pays du Nord de l'Europe

Les pays du Nord de l'Europe produisent des bières d'une grande diversité. Parmi les plus gros consommateurs et producteurs, on trouve l'Allemagne, la Belgique, la Grande-Bretagne

En Grande-Bretagne, vous la consommerez à température ambiance et peu gazeuse. Ce sont les bières de fermentation haute, les ales, qui sont les plus consommées. Ce sont des bières assez douces, des brunes foncées aux rousses. Depuis une trentaine d'années, la consommation de bière blonde (appelée lager) a dépassé celle des bières traditionnelles anglaises (appelées bitter). Avec le mouvement des real ales (bières authentiques), lancé dans les années 1960, la plupart des pubs anglais proposent des real ales à la pompe. Celles-ci sont non pasteurisées, sans CO² ajouté, et brassées selon des méthodes traditionnelles.

La bière, en Allemagne, est le produit phare et historique du secteur agroalimentaire. Les Allemands l'aiment blonde et fortement houblonnée. C'est le territoire des lagers et des pils, bières blondes fortement houblonnées de fermentation basse, plutôt acides. Elles sont les plus consommées et représentent les deux-tiers des ventes. On y trouve également des altbier, bières de fermentation haute, troubles et ambrées ; des bockbier, bières blondes ou ambrées, fortes, et de fermentation basse et de nombreuses autres bières de spécialité.

Surnommée par de nombreux amateurs " paradis de la bière ", la Belgique est un pays de longue tradition brassicole. Ses bières sont célèbres dans le monde entier. Les Belges aiment lui octroyer une pointe d'acidité. Ils boivent surtout des pils, des bières trappistes, des bières d'abbaye, les gueuzes et autres lambics.

L'Irlande est, avec la Tchéquie, la nation en tête de la consommation de bière. C'est la patrie de la stout, une bière noire coiffée d'une mousse blanche. Cette bière y est considérée comme la boisson nationale. Dense sans être trop alcoolisée, la stout est aujourd'hui ce qui symbolise le mieux l'idée de " pain liquide ".

Les hollandais la consomment blonde et légère.

La France, à mi-chemin entre les pays de la bière et ceux du vin, produit surtout des lagers fabriquées industriellement. La production de bières artisanales y est aussi en constante progression, en témoigne le nombre croissant de micro brasseries et de brasseries artisanales.

Pays d'Europe centrale

En Europe centrale, la plupart des bières sont de fermentation basse. Les pils produites en République tchèque sont riches en houblon, blondes et claires.

Pays d'Europe de l'Est

En Europe de l'Est, la bière y est aussi très répandue. Elle tend peu à peu à se substituer au kwas ou kwass traditionnel. Cette boisson fermentée, pétillante et légèrement alcoolisée est encore très populaire en Russie, en Ukraine, en Biélorussie et dans d'autres pays d'Europe de l'Est.

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Les types de bière - Brasseurs de France

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Classification et couleurs Les bières font l'objet de nombreuses classifications selon leur couleur, leur mode de fermentation et leur style. Classification autour des couleurs de la bière Pour le consommateur occasionnel, la couleur a été longtemps le critère de classification. La couleur de la bière vient avant tout du malt, plus ou moins grillé selon [...]Lire la suite...

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Vins de Bordeaux | Site Officiel Bordeaux.com

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Etablissement Public Local d Enseignement et de Formation Professionnelle Agricole de BEAUNE

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A propos de l'établissement

Pourquoi choisir " la viti "?
Ancré dans son territoire depuis le XIXème siècle, l'établissement de Beaune est un établissement de référence dans les métiers de la viticulture et de la commercialisation des vins et spiritueux.
S'adaptant perpétuellement pour répondre au mieux aux besoins des apprenants, des parents, des professionnels et des territoires, l'établissement a entamé depuis 2017 une nouvelle phase de modernisation de ses installations avec des investissements du Conseil Régional de Bourgogne Franche-Comté.
Il travaille au développement de l'innovation pédagogique, au développement du numérique éducatif et des nouvelles technologies.

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A propos de l'établissement Ancré dans son territoire depuis le XIXème siècle, l'établissement de Beaune est un établissement de référence dans les métiers de la viticulture et de la commercialisation des vins et spiritueux.

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Rouffach, le lycée des métiers de la nature et du vivant !

Le lycée de Rouffach propose des formations dans les filières générales scientifiques, technologiques, et professionnelles en viticulture et œnologie, agriculture, commerce et environnement de la 3eme au BTS.

Etablissement à taille humaine avec seulement 400 élèves et étudiants, 40 enseignants

Scolarité gratuite (lycée public d'Etat)

D'excellents résultats aux examens du Brevet, Baccalauréat et BTSA

Pédagogie active, sorties scolaires et extra-scolaires variées

Internat de 300 places en chambre de 2 - 3 ou 4 élèves

Restaurant scolaire de qualité privilégiant le local et le Bio

Accessible avec une gare à moins de 15 minutes à pied et des navettes en début et fin de semaine desservant Colmar, Mulhouse et Strasbourg

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Lycée général scientifique, technologique et professionnel en Alsace, région Grand-Est. Classes de la 3e au BTS. Le lycée de Rouffach est le seul lycée viticole alsacien ; la viticulture et l'œnologie y sont enseignées de la seconde professionnelle au BTS.

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Détails

N'hésitez pas à contacter les établissements.

Lycée Agro-viticole de Blanquefort au 05 56 35 56 35

Lycée Horticole Camille Godard au 05 56 35 56 35

Lycée Viticole de Libourne Montagne au 05 57 55 21 21

Lycée de La Tour Blanche au 05 57 98 02 70
Coordonnées des différents sites du CFA AGRICOLE
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Pour en savoir plus scanner le QRcode: ou sur le GLIDE https://eplbordeauxgironde.glideapp.io/

Détails

Les Journées Portes Ouvertes se dérouleront en présentiel les :

Samedi 6 mars 2021 de 9 h 00 à 13 h 00

Vendredi 7 mai 2021 de 17 h 00 à 20 h 00

Possibilité de prendre rendez-vous en amont auprès de Karine Herreria, notre CPE, au 06 62 88 27 58

Détails

Les rendez-vous pour l'orientation sont possibles de mars à mai 2021.

N'hésitez pas à contacter l'établissement.

contact : 05 57 55 21 21

Détails

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Détails Lycée Agro-viticole de Blanquefort au 05 56 35 56 35 Lycée Horticole Camille Godard au 05 56 35 56 35 Lycée Viticole de Libourne Montagne au 05 57 55 21 21 Lycée de La Tour Blanche au 05 57 98 02 70 Coordonnées des différents sites du CFA AGRICOLE APPRENTISSAGE, Renseignements au : 05.56.35.61.14 / 05.56.35.61.15 mail : Cette adresse e-mail est protégée contre les robots spammeurs.

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- Lycées Agricoles d'Amboise et de Chambray lès Tours

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Les services de proximité offerts aux personnes et aux territoires couvrent une large gamme de services intégrant notamment les services à destination des populations, les services aux collectivités et aux entreprises et les services qui contribuent à l'attractivité et à la cohésion des territoires ruraux : services sociaux, prestations liées aux transports, aux loisirs, aux activités culturelles et sportives, au tourisme.

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300 maisons et domaines spécialisés dans l'élaboration de calvados, de pommeau, de cidres etde poirés. Elle est l'interprofession représentative du secteur des appellations cidricoles d'origine contrôlée et protégée (AOC et AOP).

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IDAC - Interprofession des Appellations Cidricoles

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300 maisons et domaines spécialisés dans l'élaboration de calvados, de pommeau, de cidres etde poirés . Elle est l'interprofession représentative du secteur des appellations cidricoles d'origine contrôlée et protégée (AOC et AOP).

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Le cidre que vous regardez pétiller légèrement dans votre verre
est le fruit du savoir-faire ancestral et unique des acteurs de la filière cidricole.
Le plaisir qu’il vous offre tient en un mot : sa franchise.
Que de la pomme et zéro sucre ajouté !

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Lycée Bel Air, Rhône-Alpes | Enseignement Agricole Public

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Copyright © 2021 Lycée Bel Air, Rhône-Alpes | Enseignement Agricole Public . Tous droits réservés. Theme par ThemeGrill. Propulsé par .

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Vins de Bourgogne, terre viticole d'exception - Vins de Bourgogne

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Retrouvez tout le savoir-faire des vignerons de Bourgogne, les vins, les appellations, les terroirs exceptionnels. Visitez nos caves au cœur du vignoble.

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Le Cidre
Boisson ancestrale de notre région, pétillante et rafraîchissante, le cidre a cette couleur inimitable orange foncé, légèrement trouble comportant des reflets tirant sur le roux avec de fines bulles pétillantes. Extrait du moût de pomme, son goût est un mélange de sucre, de notes acidulées avec des nuances amères. Un bon cidre bouché accompagne avec autant de bonheur une viande, un fromage ou un dessert.

Le Pommeau
Dénommé également " Apéritif Normand ", cet élixir au goût savoureux préside depuis longtemps les tables de fête en Normandie. Élaboré pour votre plus grand plaisir par le mariage heureux du jus de la pomme et du Calvados, il est lentement vieilli en fût de chêne et acquiert ainsi toutes ses qualités. Il doit à l'originalité de cette composition sa séduisante couleur ambrée et son parfum subtil qui rappelle celui qui flotte dans les vergers au moment de la récolte.

Le Calvados
Produit typiquement normand, c'est une eau-de-vie forte, rude et incolore qui, pour arriver à sa pleine maturité, a besoin des facteurs temps, bois et humidité. Issu de la distillation du cidre, il vieillit dans les fûts de chêne. De l'osmose entre le bois, l'air et l'alcool dépendent la finesse et le bouquet du Calvados. L'alcool, au contact du bois, s'imprègne des substances tanniques qui lui donneront sa belle couleur ambrée et du " corps ".

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Cidre, Pommeau et Calvados - Office de Tourisme Pont-l'Evêque Terre d'Auge

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Le Cidre Boisson ancestrale de notre région, pétillante et rafraîchissante, le cidre a cette couleur inimitable orange foncé, légèrement trouble comportant des reflets tirant sur le roux avec de fines bulles pétillantes. Extrait du moût de pomme, son goût est un mélange de sucre, de notes acidulées avec des nuances amères.

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Accueil - EPLEFPA AUMONT CREZANCY VERDILLY

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L'EPL Aumont-Crézancy-Verdilly propose des formations par la voie initiale scolaire, par la voie de l'apprentissage, de la formation continue

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Aller au contenu principal

Nous proposons aux familles qui le souhaitent des rendez-vous individuels (COVID oblige) sur site, par téléphone ou en visioconférence pour vous présenter :

Nos différentes formations

L'établissement lors d'une visite

Échanger sur les modalités d'inscriptions

Contactez nous au

03 84 87 20 00

L'EPLEFPA de MONTMOROT, situé sur la commune de Montmorot forme chaque année plus de 900 apprenants dans les domaines de l'agriculture et de l'environnement.

Les 150 membres de la communauté éducative (dont 90 enseignants/formateurs) accueillent jeunes et adultes dans les 4 centres ( Lycée, CFAA et CFPPA et l'exploitation agricole).

Lycée : Tél. : 03 84 87 20 00 - Email : legta.montmorot@educagri.fr

CFA : Tél. : 03 84 87 20 03 - Email : cfa.jura@educagri.fr

CFPPA : Tél. : 03 84 87 20 02 - Email : cfppa.montmorot@educagri.fr

Exploitation : Tél. : 03 84 87 20 04 - Email : expl.montmorot@educagri.fr

Ils étaient 10 élèves et des enseignants à présenter les vaches de l'exploitation

Lire la suite

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Aller au contenu principal Nous proposons aux familles qui le souhaitent des rendez-vous individuels (COVID oblige) sur site, par téléphone ou en visioconférence pour vous présenter : Nos différentes formations L'établissement lors d'une visite Échanger sur les modalités d'inscriptions L'EPLEFPA de MONTMOROT, situé sur la commune de Montmorot forme chaque année plus de 900 apprenants dans les domaines de l'agriculture et de l'environnement.

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Toute l'actualité en direct du vignoble du Val de Loire

VVDL

Quelques moments de vendanges dans le Val de Loire #Vendanges #Vendanges2021 #VinsValdeLoire #LoireLovers #Vignes https://t.co/bnkUqnLZIE

VVDL

Evenements, accords mets et vins, portraits, paysage et patrimoine, tutos...Toute la diversite du vignoble, decouvrez toute notre actualite sur l

VISITEZ LA ROUTE DES VINS DU VAL DE LOIRE

800 km de route du vignoble, 350 caves touristiques, 1er vignoble sur la qualité d'accueil...
Vous ne serez pas déçu du voyage !

Découvrez le vignoble de la diversité

50 appellations, des milliers de producteurs, pour la plus grande diversité de vins au monde.

DÉGUSTEZ LES VINS DU VAL DE LOIRE

Le guide pour mieux apprécier le vin.

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Pour visiter notre site, vous devez avoir l'âge légal pour consommer de l'alcool dans votre pays de résidence selon la législation en vigueur.

J'ai plus de 18 ans

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caves touristiques vignoble val de loire

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Toute l'actualité en direct du vignoble du Val de Loire VVDL Quelques moments de vendanges dans le Val de Loire #Vendanges #Vendanges2021 #VinsValdeLoire #LoireLovers #Vignes https://t.co/bnkUqnLZIE VVDL Evenements, accords mets et vins, portraits, paysage et patrimoine, tutos...Toute la diversite du vignoble, decouvrez toute notre actualite sur l 800 km de route du vignoble, 350 caves touristiques, 1er vignoble sur la qualité d'accueil...

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École d'agriculture de Grignon - Wikipédia

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Un article de Wikipédia, l'encyclopédie libre. Fondée en 1826 par le roi Charles X et faisant partie d' AgroParisTech depuis 2007, l' École d'agriculture de Grignon est la plus ancienne des écoles d'agriculture et d'agronomie françaises. Le terme désigne en fait plusieurs écoles d'agriculture et d'agronomie qui se sont succédé à Grignon.

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Lycée du Pays de Bray | Enseignement Agricole Publique

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Du Blues au lycée du Pays de Bray avec le groupe Muddy Gurdy !

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Vins Coteaux du Quercy - Site officiel Syndicat des Vins

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Le Vignoble du Quercy, un vignoble à taille humaine

Lové en plein cœur du Quercy Blanc, ce petit vignoble, secret mais généreux, vous promet de belles rencontres avec des viticulteurs qui vouent leur travail à la recherche de qualité et à la pérennité de leur vignoble. Le respect de l'environnement et la préservation des paysages, l'esprit de famille bien ancré dans l'histoire de ce territoire, renforcent leur indéfectible volonté.
Découvrir le vignoble du Quercy c'est la promesse de vivre une expérience unique, à la rencontre de vignerons passionnés et désireux de transmettre leur histoire et de partager leur savoir-faire. Dans cette terre de bocages, vous pourrez à loisir contempler ses paysages naturels, vous laisser conter l'histoire de ce terroir par les gens d'ici dont l'accent chantant fait écho au chant des cigales en été.

Dans ce Quercy Blanc, le plaisir des papilles, s'invite à la découverte pour s'associer au plaisir des yeux. Parce qu'ils poussent sur des terres argilo-calcaires, baignées de soleil, les raisins s'arrondissent et se parent de mille saveurs pour produire des vins hauts en couleur et très fruités. Charnus en bouche et d'une attaque souple, les vins des coteaux du Quercy révèlent d'agréables arômes de fruits rouges comme ceux de la framboise, de la mûre et du cassis, soulignés de subtiles nuances florales et poivrées. Les vins rosés frais et fruités possèdent des notes de fruits rouges et de fleurs blanches. Les vins rouges des Coteaux du Quercy riches en "bons tannins" s'exprimeront tout en rondeur après vieillissement.

Un vignoble AOP des Coteaux du Quercy

Qu'est-ce qu'un vin AOP ?
L'Appellation d'Origine Protégée (AOP) qui remplace l'Appellation d'Origine Contrôlée (AOC) est un label officiel enregistré auprès de l'Union Européenne assurant la qualité d'un produit alimentaire, de vins et de terroirs. Pour qu'un vin bénéficie de l'Appellation d'Origine Contrôlée, il faut que son élaboration réponde à un cahier de charges précis, et ce, à partir des cépages sélectionnés, des méthodes de culture et de vinification ainsi que les goûts et la saveur du vin une fois mis en bouteille. Une cuvée qui profite de l'appellation d'origine protégée devra obligatoirement se conformer à ces conditions de production.
À ce jour, il existe en France, plus de 300 AOP viticoles et il revient à l'Institut National de l'Origine et de la Qualité, l'INAO, de s'assurer que le vin réponde aux critères énoncés par le cahier de charges. L'institut va en effet garantir que la typicité de chaque vin est bien sauvegardée, reliée à un savoir-faire d'une région particulière.

Typicité des Terroirs et Cépages de l'AOC Coteaux du Quercy

Les sols de nos terroirs, où la vigne aime à plonger ses racines, sont argilo-calcaires, filtrants et aérés. La nature se déploie avec faste sur les plateaux et les coteaux où les champs de melons disputent à la vigne les coteaux les plus ensoleillés.
Le climat est partagé entre l'influence de l'Atlantique et celle de la Méditerranée, ce que le chant des cigales ne manque pas de rappeler dans la chaleur de l'été. Le caractère des vins des coteaux du Quercy tient de cette nature au tempérament affirmé.

Le Terroir
Située dans le Sud-Ouest de la France, l'aire de production "Coteaux du Quercy" s'étend du sud de Cahors au nord de Montauban, de part et d'autre des départements du Lot et du Tarn-et-Garonne. Dans cette région calcaire, riche de culture et de gastronomie, les vins AOP Coteaux du Quercy participent à façonner la mosaïque des paysages du Quercy. Le vignoble constitue un des éléments essentiels à la dynamique et à la richesse agricole.
Le vin est élaboré avec passion par les agriculteurs-vignerons, soucieux de la qualité et de leur environnement. Un vin fruité, épicé et généreux, qui traduit la typicité du terroir des Coteaux du Quercy.

Les Cépages
Le Cabernet franc est le cépage dominant. Il entre dans l'assemblage des vins entre 40% et 60%, les cépages complémentaires étant le Cot, Merlot, le Tannat et accessoirement le Gamay.

Caractéristiques des vins
* Vins rosés : de couleur assez pâle, avec des notes d'agrumes, de groseilles et de fleurs blanches. C'est un vin estival, très plaisant.
* Vins rouges : hauts en couleurs, en arômes (framboise, mûre, cassis...), généreux, souples, charnus et réguliers.

[pdf_attachment file="1″ name="CAHIER DES CHARGES AOC COTEAUX DU QUERCY"]*
*Décret n°2011-1400 du 26 octobre 2011

En résumé, l'AOC Coteaux du Quercy c'est :

La région du Sud-Ouest

2 départements : Lot et Tarn et Garonne

38 communes

25 viticulteurs répartis en 1 cave coopérative ( )

15 chais particuliers

1 lycée Agricole

1 syndicat de défense de l'appellation

1 Confrérie ( )

1 concours officiel annuel des vins AOC des Coteaux du Quercy

1 Fête des Vins Coteaux du Quercy ( )

La production :

Superficie 290 hectares

Production 8000 hectolitres/an

30% de vin rosé et 70% de vin rouge

MISSION DU SYNDICAT DE DÉFENSE DES VINS AOC COTEAUX DU QUERCY

Le Syndicat de défense des Vins AOC Coteaux du Quercy, se situe dans le beau village de Montpezat-de-Quercy. Il soutient les viticulteurs de l'appellation qui se sont regroupés afin de mutualiser leurs efforts et dynamiser leur beau terroir et en assurer le développement. Bien qu'étant l'une des plus petites AOC de France, celle-ci tend à préserver le tissu social, économique et culturel, par ses actions au niveau local comme au niveau national. La question de la transmission, la reprise et le développement raisonné des exploitations est au coeur des préoccupations du syndicat. La pérennité de ce territoire riche et vivant, la reconnaissance du savoir-faire de ses vignerons reste le fil conducteur des nombreux projets en cours.

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L'A.O.C. COTEAUX DU QUERCY - Vins Coteaux du Quercy

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Lové en plein cœur du Quercy Blanc, ce petit vignoble, secret mais généreux, vous promet de belles rencontres avec des viticulteurs qui vouent leur travail à la recherche de qualité et à la pérennité de leur vignoble. Le respect de l'environnement et la préservation des paysages, l'esprit de famille bien ancré dans l'histoire de ce territoire, renforcent leur indéfectible volonté.

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Campus agricole de la Charente Oisellerie Barbezieux

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Campus de l’Oisellerie | Lycée, Apprentissage et Formation

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Bienvenue sur le campus agricole de la Charente, l’enseignement au service des territoires, deux lycées, un CFA, un CFPPA et deux exploitations.

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Pays d'Oc IGP | Vins d'indication géographique protégée de la région Languedoc-Roussillon

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Privilégiez les vins de chez nous !

Cet été, nos vignerons et leurs restaurants partenaires sont particulièrement heureux de vous accueillir en Languedoc et en Roussillon, et de partager leur art de vivre.

Trouvez près de chez vous ou de votre lieu de vacances les brasseries, bars à vins, restaurants traditionnels, de plage ou cuisine du Monde où déguster les vins Pays d'Oc IGP.

Oenotourisme

Pour s'initier aux vins IGP Pays d'Oc, le mieux est de venir les découvrir sur place avec les routes du vin

Au cœur de la première région touristique de France en nombre de sites classés au Patrimoine Mondial de l'Unesco, le vignoble des Pays d'Oc est traversé par quatre routes historiques ponctuées d'ouvrages remarquables : le Canal du Midi, la Via Domitia, les chemins de Saint-Jacques de Compostelle et le port de Sète. Sillonnez ces routes et partez à la découverte de nos domaines, châteaux et caves coopératives, avec plus de 100 établissements ouverts à l'œnotourisme.

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Pays d\'Oc | IGP, vins d\'indication géographique protégée

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Privilégiez les vins de chez nous ! Cet été, nos vignerons et leurs restaurants partenaires sont particulièrement heureux de vous accueillir en Languedoc et en Roussillon, et de partager leur art de vivre. Trouvez près de chez vous ou de votre lieu de vacances les brasseries, bars à vins, restaurants traditionnels, de plage ou cuisine du Monde où déguster les vins Pays d'Oc IGP.

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Viticulture, Œnologie et Productions Agricoles