French red wine

Red wine is produced all over France, but several wine regions are globally celebrated for their exceptional red wines. Here are  the top four regions:

• Bordeaux – Known for its prestigious Cabernet Sauvignon and Merlot-based blends, Bordeaux produces some of the most complex, age-worthy and exclusive wines in the world. The ‘Left Bank’ regions, such as Médoc and Graves, use Cabernet Sauvignon as a base for their blends, creating darker, well-structured wines with deep black fruit and woody hints. ‘Right Bank’ regions such as Saint-Émilion and Pomerol favour a Merlot base. These wines are softer and more rounded, with luscious red fruit flavours and hints of chocolate and coffee.
• Burgundy – Known as Bourgogne in France, this region is revered for its diverse selection of red wines reflecting its climate and soils. Pinot Noir is king here, creating elegant, complex wines. From the light, elegant wines of Volnay to the rich, powerful styles from Gevrey-Chambertin, Burgundy Pinot Noir is famed for its complex combination of red and black fruits, earth, game and minerality. The best examples offer a balance of fruitiness, structure and acidity with great ageing potential.
• Rhône Valley – Located in southeastern France, the Rhône Valley is split into two distinct parts. The Northern Rhône is famous for its elegant, full-bodied, spicy pure Shiraz wines. These offer deep, dark fruit flavours and hints of black pepper and violet. The Southern Rhône is known for hearty, warming reds  with the Grenache, Shiraz, and Mourvèdre blends reigning supreme. Châteauneuf-du-Pape, Gigondas and Vacqueyras are some of the most well-known appellations here.
• Loire Valley – This region’s red wines are acclaimed for their high quality, versatility, food-friendliness and excellent ageing potential. The central regions of Chinon, Bourgueil and Saumur-Champigny are best known for their red wines made from Cabernet Franc, locally known as “Breton.” Some regions within Loire Valley, such as Sancerre and Menetou-Salon, also produce elegant and structured Pinot Noir.

Food and wine pairing is an art the French have perfected, typically following the rule of “what grows together, goes together.”

But there’s always room for experimentation. Here are some of our favourite food and French red wine pairings:

Bordeaux – The full-bodied nature and high tannin content of Bordeaux wines make them an excellent companion for rich, hearty dishes such as steak and roast lamb. Try a classic Bordeaux blend with a leg of lamb or a beef Wellington served with herby mushrooms and creamy mashed potato.

Burgundy – The elegant and complex Pinot Noir from Burgundy pairs well with dishes that mirror its medium body and savoury depth. Consider roasted chicken or duck, grilled salmon, game birds and dishes with earthy flavours such as mushroom risotto.

Rhône Valley – Northern Rhône Syrah goes well with beef stew, lamb and venison, while Southern Rhône Grenache blends are great with a wide variety of foods, including grilled meats, roasted vegetables and Mediterranean dishes.

Loire Valley – The medium body and bell pepper notes of Loire Cabernet Franc pair well with herby roast chicken, grilled pork and lamb or colourful ratatouille.

Beaujolais – Light and fruity Beaujolais is an excellent match for picnic foods, charcuterie, grilled poultry and light pasta dishes.

Châteauneuf-du-Pape – Rich and robust, these full-bodied red blends pair deliciously with flavourful roast or grilled beef or lamb dishes and strong cheese like Roquefort and aged Cheddar.

Alsace – These light-to-medium-bodied reds pair well with roast chicken, pork dishes and soft cheeses.

Bandol – The robust reds from Provence can stand up to hearty dishes such as stews, game meats and rich poultry dishes.

Here are some serving tips to get the best from French red wine:

• Temperature – Serve your wine slightly below room temperature. Lighter and fruitier wines like Beaujolais are best at 12-16°C, while medium-bodied wines like Burgundy are usually served at 14-16°C. Full-bodied wines like Bordeaux and Rhône wines are often best at 15-18°C.
• Decanting – Many French red wines, particularly those that are younger with high tannins (like Bordeaux) or aged wines with sediment, benefit from decanting before serving. Decanting allows the wine to breathe, enhancing the aromas and improving texture.
• Glassware – A glass with a large bowl (known as a Bordeaux glass) is best for full-bodied wines. A glass with a slightly smaller bowl (a Burgundy glass) can be used for medium-to-light-bodied wines.
• Pouring – When serving, pour the wine into the glass about one-third of the way full. This leaves enough room for the wine to breathe and for the aromas to be enjoyed.

Once opened, French red wines can last between three and five days before they begin to lose flavour. Reseal your bottle and store it in a cool, dry, dark place. A refrigerator is great for this, though you should let the wine reach serving temperature before you drink it again, particularly for reds. Consider using a wine preserver. This device removes the air from the bottle and adds a seal, helping to keep the wine fresh for longer.