The unique combination of Champagne's chalky soils and its cool climate produces wines with an electric, mouthwatering quality. However, it’s the iconic bubbles that truly set these wines apart. These bubbles are created through a secondary fermentation in the bottle, known as the Méthode Traditionelle. As the wine ages, it develops rich flavours of nougat and brioche, while the bubbles (or "bead") become finer.

When it comes to the invention of Champagne, the English have a compelling claim. They discovered how to intentionally produce the fizz, and their stronger coal-fired glass bottles (an innovation of the Industrial Revolution) were capable of withstanding the pressure. Meanwhile, the French were still using wood-fired glass, which couldn’t handle the force, and had not yet mastered the technique for creating bubbles intentionally.

Grapes: Chardonnay (white), Pinot Noir (red), Pinot Meunier (red)

Styles: No other region can replicate the finesse and vibrant energy of Champagne. Non-vintage Champagnes are best enjoyed when young, while vintage varieties offer greater structure and the ability to age beautifully.Styles vary across houses: Blanc de Blancs (100% Chardonnay) presents a more delicate and refined expression, whereas Blanc de Noirs (100% Pinot Noir and/or Meunier) is fruitier and more structured, with greater power.
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Favourite Producers: Duval-Leroy, Philippe Fourrier and Pierre Gimonnet & Fils

Tucked behind the Vosges Mountains, Alsace is one of France’s driest regions and a thriving hub for organic and biodynamic winemaking on volcanic soils. Its history of alternating between French and German rule is reflected in the region’s food, architecture, and grape varieties, all of which show a strong Germanic influence.

Red or White? White wines dominate Alsace, typically dry and savoury, though some are crafted in an off-dry style. This region is relatively easy to navigate as most wines are labelled with the grape variety. Alsace is also known for two sweeter styles: Vendange Tardive (late-harvest) and the botrytis-affected dessert wine, Sélection de Grains Nobles.

Grapes: Riesling (white), Pinot Gris (white), Muscat (white), Gewürztraminer (white)

Style: Thanks to the volcanic soils, these wines carry a lovely mineral backbone. In their youth, they often exhibit smoky aromas and exotic fruit flavours, developing a honeyed richness with age. Some wines may have a richer mid-palate and lean towards an off-dry profile.

Favourite Producers: Famille Hugel, Trimbach and Weinbach

Burgundy’s soils and vineyards owe their precise definition to the meticulous work of monks centuries ago, and the many who have continued their legacy since.

The famed Côte d'Or is split into two key areas: the Côte de Nuits in the north, where Pinot Noir thrives in the limestone-rich soils, and the Côte de Beaune in the south, known for its Chardonnay, which flourishes in the heavier calcareous marl soils.

Burgundy’s essence lies in its terroir—the specific location of the vineyards. The more specific the vineyard (such as a Grand Cru or Premier Cru), the higher the wine’s price. On the other hand, village wines, often a blend from various vineyards within the village, tend to be more affordable due to their broader origins.

To the north lies Chablis, an outlier closer to Champagne than the Côte d'Or. Its soils, rich in marine fossils (Kimmeridgian clay), produce crisp, mineral-driven Chardonnay that ages beautifully.

To the south, regions like Côte Chalonnaise, Mâconnais, and Beaujolais offer excellent value for money. Here, alongside Pinot Noir and Chardonnay, you’ll find additional varieties like Gamay and Aligoté, producing both red and white wines.

Grapes: Pinot Noir (red), Gamay (red), Chardonnay (white), Aligoté (white)

Styles: Chablis showcases the purity of Chardonnay with its sharp, mineral-driven profile—crisp and mouthwatering. White Burgundy, while still elegant, leans towards a riper style with a touch of spicy oak. Red Burgundy is equally distinctive, with a focus on the delicate expression of Pinot Noir.

Favourite Producers: Château de Chamirey, Château De Fuissé, Domaine Faiveley, Guigal, Henri Champliau and Louis Bouillot

The Jura is a world of its own, offering a fascinating array of unique red and white wines that you may not have encountered before. Nestled in a narrow valley between Burgundy and Switzerland, this region is characterised by limestone cliffs and rolling hills, where the finest vines are grown. The resulting wines are tangy, complex, pure, and utterly delicious.

Red or White? Both shine here. The whites range from fresh and crisp styles, like Savagnin and Chardonnay made in a topped-up style (ouillé), to more oxidative, rich, and nutty versions, where the wines are purposefully left underfilled to develop a layer of flor. A strong sense of minerality runs through them all. The reds, though often lighter in colour, are packed with flavour and depth.

Grapes: Savagnin (white), Chardonnay (white), Ploussard (or Poulsard) (red), Trousseau (red), Pinot Noir (red)

Favourite Producer: Domain Maire & Fils

Northern Rhone

The Northern Rhone is defined by the Mistral wind, which sweeps through the valley from the north, funneled down towards the more open and flatter Southern Rhone. The Rhone River divides the region's distinct schist and granite soils.

This area presents challenges for grape growing due to its steep, hard-to-work slopes and high production costs. Consequently, Northern Rhone is known for its premium wines, though its output is much smaller compared to the Southern Rhone. Syrah thrives here, producing bold, spicy wines of exceptional quality.

Red or White? Primarily red, though a small amount of white wine is produced. In the Cote Rotie, a unique blend of Syrah and Viognier is co-fermented, a rare and intriguing combination.

Grapes: Syrah (red), Viognier (white), Marsanne (white), Roussanne (white)

Style: This region is synonymous with spicy Syrah, offering flavors of black olives, smoked meats, cooking spices, and heady florals. The wines tend to have firm tannins when young, which soften with age. The whites, especially Viognier, are rich, fleshy, and indulgent.



Southern Rhone

Grenache dominates in the Southern Rhone, typically blended with Mourvedre and Syrah. The region’s warm, sunny climate is ideal for Grenache, which benefits from the heat, especially in areas like Chateauneuf-du-Pape where the famous galet pebbles retain warmth overnight, helping to ripen the grapes on the old bush vines. 

Southern Rhone offers a wide spectrum of wines, from everyday Cotes du Rhone blends perfect for casual meals to age-worthy Chateauneuf-du-Pape. Grenache is versatile, bringing vibrant red fruit flavors and smooth tannins.

Red or White? Mostly red, with some rosé and a small amount of fortified white wine called Muscat de Beaume de Venise.

Grapes: Grenache (red), Syrah (red), Mourvedre (red), Muscat (white)

Favourite Producers: Domaine Jean-Louis Chave, Domaine Les Pallières, Famille Perrin, Guigal, Mas de Libian

Coastal Provence enjoys abundant Mediterranean sunshine and sparkling azure seas, making it the perfect setting for rosé, the drink of choice here. Its charm lies in its versatility and refreshing character, which pairs wonderfully with the local specialty, Bouillabaisse.

Further inland, you'll find the renowned region of Bandol. While rosé is also celebrated here, especially thanks to estates like Domaine Tempier, the region is equally famous for its robust, age-worthy reds, primarily made from Mourvedre.

Bandol’s vineyards, set in a natural amphitheater with some altitude, benefit from sun-drenched days, producing grapes that ripen to perfection and offer wines with distinct personality.

Grapes: Carignan (red), Grenache (red), Syrah (red), Cinsaut (red), Mourvedre (red), Tibouren (red)

Styles: Most Provence rosés are crafted for immediate enjoyment, while Bandol's deep, complex reds are made for aging.

Favourite Producers: Château la Seigneurie, Château la Seigneurie, Château Yssolle, Coeur Clémentine, Estandon

Located in the maritime west of France, Bordeaux is one of the world’s largest producers of quality wines. However, there's a significant divide between the few top estates producing ultra-premium wines—like Lafite, Margaux, Yquem, and Petrus—and the rest of the region.

The Left Bank of Bordeaux, with its gravelly soils, is ideal for Cabernet Sauvignon, while the Right Bank is dominated by clay, where Merlot and Cabernet Franc thrive, as these early-ripening grapes are better suited to the wetter soils. In the center, Entre-Deux-Mers offers a range of easy-drinking reds and whites.

Outside of prestigious areas like St. Emilion and Pomerol, the Right Bank also produces well-priced, early-drinking Merlots from Bordeaux’s satellite regions.

The English have long had a taste for Bordeaux’s top reds, which they call "clarets." These wines are often aged in cellars and enjoyed with a few years of maturity, though not all Bordeaux wines are made for long-term aging, so it's important to choose wisely.

Styles
For whites, there are crisp, easy-drinking varieties from Entre-Deux-Mers, as well as more ambitious, oak-aged Semillon-Sauvignon blends from Pessac-Léognan. Bordeaux is also home to the legendary Sauternes, known for its gloriously sweet, rich, and complex dessert wines.

Bordeaux’s top reds are among the finest Cabernet Sauvignon and Merlot blends in the world, though they often come with hefty price tags. However, the region also offers excellent value reds, as well as some that are less fruit-forward.

French oak maturation is a common theme across the elite reds, whites, and sweet wines of Bordeaux.

Red or white?
Red: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot
White: Semillon, Sauvignon Blanc, Muscadelle

Favourite producers: Château d'Arcins, Château Lanessan, Château Mazeris, Château Réaut, Château de Sales, Pezat

The Loire Valley is home to the greatest diversity of wine styles in France. Spanning a vast area, its sub-regions are distinct, each contributing to an exciting variety of wines—from sparkling to dry, sweet, rosé, and red.

Often called the “Garden of France,” the Loire Valley is a prolific agricultural region, known for its exceptional produce including cheeses, cherries, apples, butter, and vegetables. Stretching over 1,000 km from east to west, this picturesque region delights both the eyes and the palate.

Red or white?
Red: Cabernet Franc, Gamay, Pinot Noir, Grolleau
White: Chenin Blanc, Melon de Bourgogne (Muscadet), Sauvignon Blanc

Style: In the Nantais, Muscadet wines are shaped by the maritime climate, offering subtle textures and fresh fruit flavors—perfect for pairing with oysters. In Anjou, Chenin Blanc thrives in various forms—sparkling, dry, and sweet. Touraine features the famed tuffeau soils, ideal for Chenin Blanc in Vouvray, as well as some red wines. Finally, the Central Vineyards produce exhilarating Sauvignon Blanc wines in Sancerre and Pouilly-Fumé, with soils similar to those in Chablis.

Favorite Producers: Cep By Cep, Château de Chamboureau, Domaine Bernard Baudry, Domaine de Ladoucette, François Chidaine, Marc Brédif, Pascal Jolivet