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France
View wines from specific regions: View popular grape types: |
France is the world’s largest wine-producing country, and its rich winemaking history dates back at least to the 6th century BC, when Greek immigrants founded the colony of Massalia (present-day Marseille) and introduced viticulture to the area. That trade was later taken over by the Roman Empire, which planted vineyards throughout France. During the Middle Ages, monks were largely responsible for preserving the country’s winemaking tradition, and by the 1800s France was one of the world’s most prestigious producers. But the industry was ravaged by the phylloxera plague of the mid-19th century, an economic downturn and two World Wars. It was not until the 1970s that wines sales started to boom again and France once again became the international wine powerhouse we know today. Many of the grapes used in winemaking throughout the world originated in France, including Cabernet Sauvignon, Sauvignon Blanc, Chardonnay and Pinot Noir. Sparkling wine was invented in Champagne, one of the country’s iconic wine regions along with Bordeaux (home to Cabernet Sauvignon and Sauvignon Blanc), Burgundy (Chardonnay and Pinot Noir), Alsace (Gewürztraminer and Riesling), the Loire Valley (Sauvignon Blanc and Chenin Blanc) and the Rhône (Syrah and Grenache). |
Rosé/Blush Wine
Top rosé wine varietals: |
Rosés are often underrated amongst their red and white counterparts, and have been gaining in popularity in recent years. These wines can be a wonderfully refreshing change of pace to your everyday red or white. A rosé may be produced in one of three ways, though only the first two ways are typically used. The first method is used when the winemaker's primary focus is to make a rosé. In this case, the skins of the crushed grapes -- which are responsible for producing the color in wines -- are allowed to remain in contact with the juice for a short period of time, though not throughout fermentation as is the case with red wines. This method imparts some of the red coloring of the skin, but by removing the skins before fermentation it removes the tannins and other compounds typical of a red wine, leaving behind a blush wine with characteristics more typical of a white wine. The second method for producing roses is the through the fermentation of excess juice (or must) from a red wine. Winemakers may wish to make their red wines more tannic and intense in both color and flavor. When that's the case, they sometimes will remove some of the pink juice from the wine at an early stage in fermentation. That juice is then sometimes fermented on its own to create a rosé. And the final method for creating a rosé, which is rather uncommon and discouraged, is a simple blend of red and white wines. This method is actually forbidden by law in France, with the exception of Champagne. |
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Château Grande Cassagne Costières de Nimes Rosé
2010 / 750 ml.
France | Southern Rhône | Costières de NimesItem #32022 -
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Commanderie de la Bargemone Rosé
2011 / 750 ml.
France | Provence | Côteaux d’Aix-en-ProvenceItem #33820 -
Delatour Cuvée Premier Grenache Rosé
2011 / 750 ml.
France | Vin de Pays | Vin de Pays d’OcItem #30011 -
Domaine de la Mordorée Côtes-du-Rhône Rosé “La Dame Rousse”
2010 / 750 ml.
France | Rhône | Côtes du RhôneItem #31886 -
Domaine de la Mordorée Tavel “La Dame Rousse”
2010 / 750 ml.
France | Southern Rhône | TavelItem #31885 -
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Domaine du Père Caboche Rosé
2011 / 750 ml.
France | Vin de Pays de Méditerranée | Vin de Pays du VaucluseItem #33724
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