French wine is produced all throughout France, in quantities between 50 and 60 million hectolitres per year, or 7

[1]
8 billion bottles. France is one of the largest wine producers in the world. French wine traces its history to the 6th
century BC, with many of France's regions dating their wine-making history to Roman times. The wines produced
range from expensive high-end wines sold internationally to more modest wines usually only seen within France.
Two concepts central to higher end French wines are the notion of "terroir", which links the style of the wines to
the specific locations where the grapes are grown and the wine is made, and the Appellation d'Origine
Contrle (AOC) system. Appellation rules closely define which grape varieties and winemaking practices are
approved for classification in each of France's several hundred geographically defined appellations, which can
cover entire regions, individual villages or even specific vineyards.
France is the source of many grape varieties (Cabernet Sauvignon, Chardonnay, Pinot noir, Sauvignon blanc, Syrah)
that are now planted throughout the world, as well as wine-making practices and styles of wine that have been
adopted in other producing countries. Although some producers have benefited in recent years from rising prices
and increased demand for some of the prestige wines from Burgundy and Bordeaux, the French wine industry as a
whole has been influenced by a decline in domestic consumption, while internationally, it has had to compete with
the increased success of many new world wines.

Common grape varieties in France (2007 situation, all varieties over 1 000 ha)
Variety

Color

Area (%)

Area (hectares)

1. Merlot

red

13.6%

116 715

2. Grenache

red

11.3%

97 171

3. Ugni blanc

white

9.7%

83 173

4. Syrah

red

8.1%

69 891

5. Carignan

red

6.9%

59 210

6. Cabernet Sauvignon

red

6.7%

57 913

7. Chardonnay

white

5.1%

43 887

8. Cabernet Franc

red

4.4%

37 508

9. Gamay

red

3.7%

31 771

10. Pinot noir

red

3.4%

29 576

11. Sauvignon blanc

white

3.0%

26 062

12. Cinsaut

red

2.6%

22 239

13. Melon de Bourgogne

white

1.4%

12 483

14. Smillon

white

1.4%

11 864

15. Pinot Meunier

red

1.3%

11 335

16. Chenin blanc

white

1.1%

9 756

17. Mourvdre

red

1.1%

9 494

18. Colombard

white

0.9%

7 710

19. Muscat Blanc Petits Grains

white

0.9%

7 634

20. Malbec

red

0.8%

6 291

21. Alicante Bouschet

red

0.7%

5 680

22. Grenache blanc

white

0.6%

5 097

23. Viognier

white

0.5%

4 111

24. Muscat de Hambourg

red

0.4%

3 605

25. Riesling

white

0.4%

3 480

26. Vermentino

white

0.4%

3 453

27. Aramon

red

0.4%

3 304

28. Gewurztraminer

pink

0.4%

3 040

29. Tannat

red

0.3%

3 001

30. Gros Manseng

white

0.3%

2 877

31. Macabeu

white

0.3%

2 778

32. Muscat d'Alexandrie

white

0.3%

2 679

33. Pinot gris

grey

0.3%

2 582

34. Clairette

white

0.3%

2 505

35. Caladoc

red

0.3%

2 449

36. Grolleau

red

0.3%

2 363

37. Auxerrois blanc

white

0.3%

2 330

38. Marselan

red

0.3%

2 255

39. Mauzac

white

0.2%

2 077

40. Aligot

white

0.2%

1 946

41. Folle blanche

white

0.2%

1 848

42. Grenache gris

grey

0.2%

1 756

43. Chasselas

white

0.2%

1 676

44. Nielluccio

red

0.2%

1 647

45. Fer

red

0.2%

1 634

46. Muscadelle

white

0.2%

1 618

47. Terret blanc

white

0.2%

1 586

48. Sylvaner

white

0.2%

1 447

49. Piquepoul blanc

white

0.2%

1 426

50. Villard noir

red

0.2%

1 399

51. Marsanne

white

0.2%

1 326

52. Ngrette

red

0.2%

1 319

53. Roussanne

white

0.2%

1 307

54. Pinot blanc

white

0.2%

1 304

55. Plantet

white

0.1%

1 170

56. Jacqure

white

0.1%

1 052

All white varieties

30.1%

259 130

All red, pink and grey varieties

69.9%

601 945

Grand total

100.0%

861 075

Wine regions of France

Map of the principal wine regions in France

The recognized wine producing areas in France are regulated by the Institut National des Appellations d'Origine
INAO in acronym. Every appellation in France is defined by INAO, in regards to the individual regions particular
wine "character". If a wine fails to meet the INAO's strict criteria it is declassified into a lower appellation or even
into Vin de Pays or Vin de Table. With the number of appellations in France too numerous to mention here, they
are easily defined into one of the main wine producing regions listed below:
Alsace
Alsace is primarily a white-wine region, though some red, ros, sparkling and sweet wines are also produced. It is
situated in eastern France on the river Ill and borders Germany, a country with which it shares many grape
varieties as well as a long tradition of varietal labelling. Grapes grown in Alsace
include Riesling, Gewurztraminer, Pinot gris, Pinot blanc,Pinot noir, and Muscat
Beaujolais
Beaujolais is primarily a red-wine region generally made from the Gamay grape, though some white and sparkling
ros are also produced. It is situated in central East of France following the river Saone below Burgundy and above
Lyon. There are 12 appellations in Beaujolais including Beaujolais AOC and Beaujolais-Villages AOC and 10 Crus:
Brouilly, Regni, Chiroubles, Cote de Brouilly, Fleurie, Saint-Amour, Chnas, Julinas, Morgon and Moulin-a-Vent.

The Beaujolais region is also notorious for the Beaujolais Nouveau, a popularvin de primeur which is released
annually on the third Thursday of November.
Bordeaux
Bordeaux is a large region on the Atlantic coast, which has a long history of exporting its wines overseas. This is
primarily a red wine region, famous for the wines Chteau Lafite-Rothschild, Chteau Latour, Chteau MoutonRothschild, Chteau Margaux andChteau Haut-Brion from the Mdoc sub-region; Chteau Cheval
Blanc and Chteau Ausone in Saint-milion; and Chteau Ptrus and Chteau Le Pin in Pomerol. The red wines
produced are usually blended, from Cabernet Sauvignon, Merlot and sometimes Cabernet Franc. Bordeaux also
makes dry and sweet white wines, including some of the world's most famous sweet wines from
the Sauternes appellation, such as Chteau d'Yquem.
Brittany
Brittany is not an official wine region any more. Yet it has a rich history related to grapegrowing and winemaking
and has recently been demonstrating a revival of its viticulture. Several small recreational vineyards were
established in the last two decades e.g. in Rennes, Quimper, Morlaix, Le Quillo, Clgurec, Sain Sulliac, Le Folgot,
etc.
Burgundy

Wine from Nuits-Saint-Georges

Burgundy or Bourgogne in eastern France is a region where red and white wines are equally important. Probably
more terroir-conscious than any other region, Burgundy is divided into the largest number of appellations of any
French region. The top wines from Burgundy's heartland in Cte d'Or command high prices. The Burgundy region is
divided in four main parts:

The Cote de Nuits (from Marsannay-La-Cote down to Nuits-Saint-Georges)

The Cote de Beaune (from north of Beaune to Santenay)

The Cote Chalonnaise

The Maconnais

Two parts of Burgundy that are sometimes considered as separate regions are:

Beaujolais in the south, close to the Rhne Valley region, where mostly red wines are made in a fruity style
that is usually consumed young. "Beaujolais Nouveau" is the only wine that can be legally consumed in the
year of its production (Third week end of November)

Chablis, halfway between Cte d'Or and Paris, where white wines are produced on chalky soil giving a more
crisp and steely style than the rest of Burgundy.

There are two main grape varieties used in Burgundy Chardonnay for white wines, and Pinot noir for red. White
wines are also sometimes made from Aligot, and other grape varieties will also be found occasionally.
Champagne
Champagne, situated in eastern France, close to Belgium and Luxembourg, is the coldest of France's major wine
regions and home to its major sparkling wine. Champagne wines can be both white and ros. A small amount of
still wine is produced in Champagne (as AOC Coteaux Champenois) of which some can be red wine.
Corsica
Corsica is an island in the Mediterranean the wines of which are primarily consumed on the island itself. It has nine
AOC regions and an island-wide vin de pays designation and is still developing its production methods as well as its
regional style.

[25]

Ile de France
Ile de France is not an official wine region any more. Yet it has a rich history related to grapegrowing and
winemaking and has recently been demonstrating a revival of itsviticulture. 5 villages of Ile de France (north-east
of the Seine et Marne department) are part of the Champagne area and more than 200 small recreational
vineyards were established in the last decades covering about 12 hectares altogether.
Jura
Jura, a small region in the mountains close to Switzerland where some unique wine styles, notably Vin
Jaune and Vin de Paille, are produced. The region covers six appellations and is related to Burgundy through its
extensive use of the Burgundian grapes Chardonnay and Pinot noir, though other varieties are used. It also shares
cool climate with Burgundy.

[26]

Languedoc-Roussillon
Languedoc-Roussillon is the largest region in terms of vineyard surface and production, hence the region in which
much of France's cheap bulk wines have been produced. So-called "wine lake", Languedoc-Roussillon is also the
home of some innovative producers who combine traditional French wine like blanquette de Limoux, the world's
oldest sparkling wine, and international styles while using lessons from the New World. Much LanguedocRoussillon wine is sold as Vin de Pays d'Oc.

Loire

Loire valley is a primarily white-wine region that stretches over a long distance along the Loire River in central and
western France, and where grape varieties and wine styles vary along the river. Four sub-regions are situated along
the river:

Upper Loire is known for its Sauvignon blanc, producing wines such as Sancerre AOC, but also consisting of
several VDQS areas;

Touraine produces cold climate-styled white wines (dry, sweet or sparkling) from Chenin blanc in Vouvray
AOC and red wines from Cabernet Franc in Bourgueil AOC andChinon AOC;

Anjou-Saumur is similar to the Tourain wines with respect to varieties, but the dry Savennires AOC and
sweet Coteaux du Layon AOC are often more powerful than their upstream neighbours. Saumur
AOC and Saumur-Champigny AOC provides reds; and

Pays Nantais is situated closest to the Atlantic, and Muscadet AOC produces white wines from the Melon de
Bourgogne grape.

Normandy
Normandy is not an official wine region any more. Yet it has a rich history related to grapegrowing and winemaking
and has recently been demonstrating a revival of itsviticulture. Several small recreational vineyards were
established in the last two decades and at least one operates on a commercial scale in Grisy near Caen.
Picardy
Picardy is not an official wine region any more. Yet it has a rich history related to grapegrowing and winemaking
and has recently been demonstrating a revival of its viticulture. 40 villages of Picardy (south of the Aisne
department) are now part of the Champagne area and several small recreational vineyards were established in the
last two decades e.g. in Coucy le Chteau, Gerberoy, Gouvieux, Clairoix, etc.
Provence
Provence, in the south-east and close to the Mediterranean. It is perhaps the warmest wine region of France and
produces mainly ros and red wine. It covers eight major appellations led by the Provence flagship,
Bandol.

[27]

Some Provence wine can be compared with the Southern Rhne wines as they share both grapes and,

to some degree, style and climate.

like Bordeaux.

[27][28][29]

Provence also has a classification of its most prestigious estates, much

[30]

Rhne
Rhone Valley, primarily a red-wine region in south-eastern France, along the Rhne River. The styles and varietal
composition of northern and southern Rhne differ, but both parts compete with Bordeaux as traditional
producers of red wines.

Savoy

Savoy or Savoie, primarily a white-wine region in the Alps close to Switzerland, where many grapes unique to this
region are cultivated.
South West France
South West France or Sud-Ouest, a somewhat heterogeneous collection of wine areas inland or south of Bordeaux.
Some areas produce primarily red wines in a style reminiscent of red Bordeaux, while other produce dry or sweet
white wines. Areas within Sud-Ouest include among other:

Bergerac and other areas of upstream Dordogne;

Areas of upstream Garonne, including Cahors;

Areas in Gascony, also home to the production of Armagnac, Madiran, Ctes de Gascogne, Ctes de SaintMont, Pacherenc du Vic-Bilh and Tursan;

Barn, such as Juranon; and

Basque Country areas, such as Iroulguy.

There are also several smaller production areas situated outside these major regions. Many of those
are VDQS wines, and some, particularly those in more northern locations, are remnants of production areas that
were once larger.

Vin de pays is a French term meaning "country wine". Vins de pays are a step in the French wine classification that
is above the table wine (Vin de table) classification, but below Appellation d'origine contrle (AOC) and formerly
below VDQS classifications. Legislation on the Vin de pays terminology was created in 1973 and passed in
[1]
1979, allowing producers to distinguish wines that were made using grape varieties or procedures other than
those required by the AOC rules, without having to use the simple and commercially non-viable table wine
classification. Unlike table wines, which are only indicated as being from France, Vin de pays carries a geographic
designation of origin, the producers have to submit the wine for analysis and tasting, and the wines have to be
made from certain varieties or blends. Regulations regarding varieties and labelling practices are typically more
lenient than the regulations for AOC wines. In 2009, the Vin de pays classification was replaced by the new IGP Indication Gographique Protge, or Protected Geographical Region - designation.
Table wine is a wine term with two different meanings: a style of wine and a quality level within wine
classification.
In the United States, table wine primarily designates a wine style - ordinary wine which is
neither fortified nor sparkling.
In the European Union wine regulations, table wine (TW) is the lower of two overall quality categories, the higher
of which is Quality Wines Produced in Specified Regions(QWPSR). All levels of national wine classification systems
within the EU correspond to either TW or the QWPSR, although the terms that actually appear on wine labels are
defined by national wine laws with the EU regulations as a framework.
Most EU countries have a national classification called table wine in the country's official language. Examples
include vin de table in France, vino da tavola in Italy, vino de mesain Spain, vinho de
mesa in Portugal, Tafelwein in Germany, (epitrapzios onos) in Greece. These classifications
generally represent the lowest level of classification in their country.

The appellation d'origine contrle (AOC) (French pronunciation: [a.p.la.sj d .i.in k .to.le]), which translates
as "controlled designation of origin", is the French certification granted to certain French geographical
indications for wines,cheeses, butters, and other agricultural products, all under the auspices of
the government bureau Institut national des appellations d'origine, now called Institut national de l'origine et de la
qualit (INAO). It is based on the concept of terroir.

European Union Wine Label Information

The European Union (EU) is the world's largest wine economy, with roughly 70% of global production and 60% of
global consumption. All 27 EU member states produce wine to some extent, and each has its own language,
traditions and wine classifications. Maintaining consistency across the entire economic zone requires a set of
overarching, EU-wide wine quality classifications and production laws. Until relatively recently, the EU classified
wine quality into two categories: 'QWPSR' (Quality Wine Produced in a Specific Region) and 'Table Wine'. These
were replaced in 2011 with PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), as
explained below.
The PDO and PGI logos in their English-language forms, with translations beneath:

PDO (Protected Designation of Origin)

According to the EU definition, PDO products are "produced, processed and prepared in a given geographical area,
using recognized know-how". Their quality and properties are significantly or exclusively determined by their
environment, in both natural and human factors. The category is named Appellation dOrigine Protge(AOP) in
French, Denominazione di Origine Protetta (DOP) in Italian and Denominacin de Origen Protegida(DOP) in
Spanish.

Each EU country has its own quality categories which correspond to PDO. The most significant are:

France: AOC (Appellation d'Origine Contrle)

Italy: DOC (Denominazione di Origine Controllata) and DOCG (Denominazione di Origine Controllata e
Garantita)

Spain: DO (Denominacin de Origen) and DOCa (Denominacin de Origen Calificada)

Portugal: IPR (Indicao de Provenincia Regulamentada) and DOC (Denominaco de Origem Controlada)

Germany: QbA (Qualittswein bestimmter Anbaugebiete) and 'Prdikatswein' (formerly known as 'QmP'
or Qualittswein mit Prdikat)

Austria: Qualittswein and Prdikatswein, including DAC (Districtus Austriae Controllatus).

PGI (Protected Geographical Indication)

The EU definition of a PGI product is one closely linked to the geographical area in which it is produced, processed
or prepared, and which has specific qualities attributable to that geographical area. The category is
named Indication Gographique Protge (IGP) in French, Indicazione Geografica Protetta (IGP) in Italian
andIndicacin Geogrfica Protegida (IGP) in Spanish.
Each EU country has its own quality categories which correspond to PGI. The most significant are:

France: VDP (Vin de Pays)

Italy: IGT (Indicazione Geografica Tipica)

Spain: VT (Vino de la Tierra)

Portugal: VR (Vinho Regional)

Germany: Landwein

Austria: Landwein.

Although the PGI production rules are not as stringent as those applied to PDO wines, there are famous examples
of PGI wines commanding more respect (and higher prices) than their PDO counterparts. This is particularly
prevalent in Tuscany (see Toscana IGT).
Below is a wine label from France's Rhone Valley, with annotations highlighting the information required by EU
wine labeling laws. Below that is an overview of the EU wine classifications prior to 2011.

Prior to 2011, all wine produced commercially within the EU fell into one of two categories: 'QWPSR' (Quality Wine
Produced in a Specified Region) and the more basic 'Table Wine' (including 'Table Wine with a Geographical
Indication').
QWPSR (Quality Wine Produced in a Specified Region) covered the same wine quality levels and types as PDO
now does. The difference is that PDO covers all foodstuffs and beverages, rather than just wine. As clearly stated
by its long title, QWPSR covered quality wines (i.e. those which met legally defined production standards)
produced in officially delimited geographical areas. Its French translation was VQPRD (Vin de Qualit Produit dans
une Rgion Dtermine). As is now the case with PDO, each EU country had its own classification/s (e.g. AOC in
France, DOC and DOCG in Italy) which corresponded to QWPSR.
Table Wine and Table Wine with a Geographical Indication were collectively replaced by PGI in 2011. The aim of
this was to remove the word 'Table', along with its connotations of low quality, from the EU wine nomenclature.
An additional benefit was that it solved the disparity between the European use of 'Table Wine' (basic, low-quality

wine) and the American use (wine with an alcohol content below 14% ABV). Thus the phrases Vin de
Table (France), Vino da Tavola (Italy), Vino de Mesa (Spain), Vinho de Mesa (Portugal) and Tafelwein (Germany and
Austria) are now legally obsolete. For more information on this, see Vin de France and Vino da Tavola.

Australian Wine Label Information

Australian wine labels are very specific in terms of the information provided. Like their counterparts in other New
World wine countries, the wines are not classified according to quality, making the labels easier to understand.
Below is a typical Australian wine label. For comprehensive information on Australian wine regions and their
wines, see Australia.

The mandatory information on Australian wine labels is:

Grape variety or wine style

Alcohol content

Net bottle content or volume

Quantity of standard drinks

Name and address of producer

Country of origin

Allergens, if applicable.

Another important labeling law in Australia revolves around the regional classification of wine-producing areas,
known as 'Geographical Indications' or 'GIs'. Its aim is both to indicate the wine's origin and protect a region's
name. Wines carrying a GI name must comply with the 85% rule, i.e. if a label shows a single vintage, grape variety
or region, the wine must match by 85%.
The GI system is classified as follows:

State: Wines produced within a state.

Zone: Wines from areas comprising one or more regions within a state.

Region: An area within a zone.

Sub-region: A designated area within a region.

South Eastern Australia: Refers to the largest GI, comprising mainly South Australia, Victoria and New
South Wales.

USA Wine Label Information

Wine labels from the United States are relatively straightforward and easy to understand, but there are strict laws
governing what they must and must not show. The typical label shows the wine's producer, vintage, region of
origin (e.g. Willamette Valley) and grape variety (e.g. Pinot Noir). Below is an example of an American wine label,
and below that an overview of US wine classifications and labeling laws. For comprehensive information on the
United States wine regions and their wines, see USA.

American wine labeling laws are managed by the TTB (Alcohol and Tobacco Tax and Trade Bureau), the
government bureau principally responsible for setting and monitoring alcohol-related taxes. By law, bottles of
United States wine must be marked with a brand name, wine type, alcohol content, bottle volume, sulfite content,
and the producer's name and address.

Brand name is traditionally the name of the producer, winery or vineyard, although 'brand wines' (those
named purely for marketing appeal) are now increasingly common.

Wine type (class) is broken down into the official categories 'table wine', 'dessert wine' and 'sparkling
wine'. However, these terms do not have to appear on the label themselves; they can be substituted with
an AVA title or varietal statement (by which the class is implied). Table wine is defined as grape wine with
an alcoholic content less than 14% ABV. NB: in Europe, the term 'Table Wine' has nothing to do with
alcoholic strength, and has traditionally denoted wines of basic quality.
o

AVA (American Viticultural Area) indicates the specific geographical area a wine comes from
(where the grapes were grown). The United States has just over 200 officially delimited

appellations, known as American Viticultural Areas. AVA titles are granted according to the
particular climatic and geographical features of the wine-growing areas they cover. For an AVA
title to appear on a wine's label, at least 85% of the grapes must have been grown within the
boundaries of that AVA. For county- and state-level AVAs, this minimum requirement falls to
75%.
o

Varietal winemaking and labeling are the norm in the United States, although a number of the
country's most prestigious wines (e.g. Opus One, Dominus) are blends whose front labels do not
mention grape varieties at all. Wines labeled with the name of a grape variety must be made
from at least 75% of the specified grape.

Alcohol content must be explicitly stated for wines with over 14% ABV. Wines with less than 14% ABV
may be labeled with either their precise alcohol content or with 'Table Wine'.

Vintage statements are not mandatory, but are rarely omitted from labels. At least 95% of the grapes
used must be from the stated vintage.

Name and address of the bottler or producer is preceded by the words 'Bottled by', or 'Produced and
bottled by' if the wine was bottled at the winery which made it. The optional statement 'Estate-bottled' is
reserved exclusively for wines grown, harvested, crushed, fermented, processed and bottled by a single
winery estate, within the boundaries of a single AVA.

Volume of the bottle (or other container) may be stated in fluid ounces (fl.oz), liters (l) or milliliters (ml).

Sulfite declaration is a requirement for all wines containing more than 10 parts per million of sulfur
dioxide. Wines optionally labeled as 'Organic' must be free of any artificially added sulfites. Those labeled
as 'Made with organically grown grapes' will have some sulfites.

Government health warnings are a mandatory requirement for all alcoholic beverages on sale in the
United States.

Austrian Wine Label Information

Austria's wine labels have traditionally followed a similar format to those of Germany, although the DAC system
introduced in 2001 represents a shift towards the appellation system developed in France. A good Austrian wine
label will display the producer's name and location, the wine's region/village/vineyard of origin, its sweetness, the
grape variety it's made from, and an indication of the grapes' ripeness level (Prdikat).
Below is an example label (from Weinviertel), and below that an overview of Austria's wine classifications and
terminology. For comprehensive information on Austria and its wines, see Austrian Wine Regions.

The three official tiers of Austrian wine quality are:

Prdikatswein: the top tier of Austrian wine quality classification, further sub-divided into sevenPrdikat.
The term Prdikat means 'distinction'. Austria's wine classification is strongly based around grape ripeness
(must weight). This is graded on the KMW Klosterneuberg Mostwaage scale. One degree KMW means 1g
of sugar per 100g of grape must. There are five Prdikats:
o

Sptlese: means 'late harvest'. Sptlese wines are made from grapes picked at least a week after
the start of the standard harvest, at a minimum of 19 KMW.

Auslese: means 'selected harvest'. Auslese wines are made from ripe grapes (min. 21 KMW)
affected to some degree by botrytis.

Beerenauslese (BA): means 'berry selection'. Super-ripe grapes (min. 25 KMW) remain on the
vine and are 'selected' only if affected by botrytis.

Ausbruch: denotes a wine made exclusively from botrytis-affected berries. The most famous of
these, Ruster Ausbruch, comes from the western shores of the Neusiedlersee.

Trockenbeerenauslese (TBA): means 'dry berry selection'. Grapes are left on the vine until
reaching a botrytized and raisin-like state, with highly concentrated sugars (30 KMW).

Eiswein: means 'ice wine', and indicates that the grapes (min. 25 KMW) were harvested and
pressed while naturally frozen.

Strohwein / Schilfwein: literally 'straw wine' and 'reed wine'. Grapes (min. 25 KMW) are airdried, traditionally on mats made of straw or reeds, to concentrate their flavors and sugars.

Qualittswein: Austria's second tier of wine quality classification. It means literally 'quality wine'.
AllQualittswein comes from an officially recognized Austrian wine-growing region (e.g. Kremstal), and is
made from one or more of 35 permitted grape varieties.

Landwein: means 'country wine', just like Vin de Pays. Falls under the Euro-wide IGP category.

DAC: Districtus Austriae Controllatus

Austria's DAC wine classification system was introduced in 2001. More than just a geographical indicator, each DAC
title represents both a region and its definitive wine style. The Kamptal DAC title, for example, is reserved
exclusively for the wine styles which best represent the Kamptal region: dry, aromatic white wines made from
Gruner Veltliner or Riesling. In this way DAC is more like the appellation system used in France, Italy and Spain than
the traditional Germanic system. Each DAC has two subtly different sub-styles: Klassikfor lighter, fruit-driven wines
and Reserve for slightly weightier wines, possibly with a subtle influence of oak or botrytis.
As at July 2014 there are 9 Austrian DAC titles:

Eisenberg DAC (Blaufrankisch)

Kamptal DAC (Gruner Veltliner, Riesling)

Kremstal DAC (Gruner Veltliner, Riesling)

Leithaberg DAC (Gruner Veltliner, Weissburgunder, Chardonnay, Blaufrankisch)

Mittelburgenland DAC (Blaufrankisch)

Neusiedlersee DAC (Zweigelt)

Traisental DAC (Gruner Veltliner, Riesling)

Weinviertel DAC (Gruner Veltliner)

Wiener Gemischter Satz DAC (traditional white blend from Vienna)

The DAC system has not replaced the Prdikatswein system as such, but in regions which have a DAC title, this
takes precedence over any consideration of Prdikat. This dual system can make understanding Austrian wine
labels rather challenging. Much easier to identify and understand are Austria's unique capsules and screw-caps,
which are decorated with red and white stripes (the Austrian flag). These denote a quality wine that has passed
official quality testing procedures.

Steinfeder, Federspiel & Smaragd

The famous Wachau has opted out of the DAC system. Instead, the quality and style of the region's wines are
communicated by the terms Steinfeder, Federspiel and Smaragd. This three-tier system was created by the Vinea
Wachau - a winegrowers' alliance similar to Germany's VDP.

Wachau's Steinfeder, Federspiel & Smaragd wines

Steinfeder wines are the lightest in style: fresh, fruity and tangy, with a maximum of 11.5% ABV. The
word Steinfedermeans 'stone feather', and is the name of a light, wispy, feather-like grass that grows on Wachau's
stony terraces.
Federspiel wines are the middleweight category, with the power and elegant precision of a hunting falcon
(federspielmeans 'falconry') and 11.5% - 12.5% alcohol.

Smaragd wines are the richest and fullest-bodied, with a minimum of 12% alcohol. Smaragd translates literally as
"emerald" but refers here to a distinctive, emerald-green lizard which basks on Wachau's sun-baked stone
terraces.
The three labels above are used exclusively by Wachau wines - most commonly dry, white Riesling and Gruner
Veltliner but also the occasional ros made from Zweigelt.

Austrian Wine Label Terminology

Abfller

Bottler or shipper

Federspiel

Elegant, mid-weight Wachau wine (11.5% to 12.5% ABV)

Erzeugerabfllung

Producer-bottled wine

Gutsabfllung

Estate-bottled wine

Halbtrocken

Medium-dry

Rotwein

Red wine

Smaragd

Rich, ripe Wachau wine (over 12.5% ABV)

Steinfeder

Light, tangy Wachau wine (up to 11.5% ABV)

Trocken

Dry

Weingut

Wine estate

Weinkellerei

Winery

Weisswein

White wine

Winzergenossenschaft

Winegrowers co-operative

French Wine Label Information

France has a complex and well-established array of wine laws. Most of these apply nationally, but some are regionspecific. Understanding French wine labels requires a basic knowledge of France's wine terminology and laws.
Below is an example label, and below that an explanation of French wine classifications. For comprehensive
information about France and its wines, see France.

The three official tiers of French wine quality classification:

AOC (Appellation d'Origine Contrle) indicates the geographical origin, quality and (generally) the style
of a wine. For example, Burgundy's regional AOC Bourgogne Blanc covers more than 300 parishes, and
denotes dry white wines made from Chardonnay, Pinot Blanc or Pinot Gris. By contrast, AOC RomaneeConti Grand Cru covers just four acres of top-quality vineyard and denotes dry red wines made exclusively
from Pinot Noir. The Europe-wide equivalent of AOC is AOP (Appellation d'Origine Protge). All Grand
Cru and Premier Cru wines fall into the AOC category.
o

Grand Cru is the very highest classification of French wine. The term can refer to a wine in one of
two ways, either a) the plot of land where the grapes are grown or b) the chateau at which the
wine is made. The former applies most famously in Burgundy, Alsace and Champagne (but is also
used in Languedoc and the Loire Valley). The latter is exclusive to Bordeaux.

Premier Cru denotes either 1) a vineyard plot (most often in Burgundy) of superior quality, or 2)
the very highest tier within a Grand Cru classification (such as the 'Premier Grand Cru Class'
chateaux of Bordeaux).

Vin de Pays means 'wine of the land', although it is often translated as 'country wine'. Its Europe-wide
equivalent is IGP (Indication Gographique Protge). This category focuses on geographical origin rather
than style and tradition, and gives winemakers greater stylistic freedom than AOC. Vin de Pays was
introduced in the 1970s, and by the year 2000 there were more than 150 individual VDP titles, covering
about a quarter of French wine production. For comprehensive information about these, seeVin de Pays IGP.

Vin de France replaced the outdated Vin de Table category in 2010, but remains the most basic quality
tier for French wine. This is the least regulated (and least used) of the three categories; Vin de France
wines can be made from grapes grown anywhere in France, but their labels do not mention a specific
region of origin. Vintage and grape variety statements are optional. See Vin de France.
o

French Wine Label Terms

Blanc

White

Brut

Dry

Cave

Wine cellar

Chteau

Estate - literally 'castle', but mostly refers to large country houses

Cooprative

A co-operative or, more likely, a syndicate of wine growers

Cte/Coteaux

Slope of a hill/hillsides

Crmant

A style of sparkling wine other than Champagne

Cru

Literally, 'growth' - denotes status of a winery or vineyard

Cru Class

Classified vineyard

Demi-sec

Medium-dry

Domaine

Estate

Doux

Sweet

Grand cru

Literally, 'great growth' - highest-quality wines

Mthode Traditionnelle

Traditional method of sparkling winemaking, same as used for Champagne

Millsime

Vintage

Mis en bouteille au chteau/domaine

Bottled at the chateau/domaine

Ngociant

A merchant who buys grapes, juice or wine from growers and sells the wines under
his own label

Premier Cru

First growth

Propritaire

Estate or vineyard owner

Rcoltant

A grape grower - literally 'harvester'

Rouge

Red

Slection de Grains Nobles

Sweet wine made from botrytized grapes

Suprieur

Wine with higher (superior) alcohol content as a result of being made from riper
grapes

VDQS

Vin Dlimit de Qualit Suprieure, a mid-level classification used between 1949 and
2012.

Vendange

Harvest

Vendange Tardive

Late harvest (sweet wines)

Vieilles Vignes

Old vines

Vigneron/Viticulteur

Vine grower/grape grower

Vignoble

Vineyard

Vin

Wine

German Wine Label Information

German wine labels are complex but highly informative - they provide more information as standard than those of
any other nation. A single label may indicate (among other things) the producer's name and location, the wine's
sweetness, its grape variety, how ripe the grapes were when harvested, the name of the village and vineyard the
grapes came from, and whether the wine was bottled at the winery or by a third party.
Below is an example label, and below that an overview of German wine classification and terminology. For
comprehensive information about the German regions and their wines, see Germany.

The four official tiers of German wine quality:

Prdikatswein, formerly Qualittswein mit Prdikat (QmP), is the top tier of German wine quality
classification. Because grapes often struggle to ripen in Germany's cool climate, ripeness is used as a key
indicator of quality, and is the basis of the Prdikatswein system. To qualify, a wine must be made from
grapes with a must weight (ripeness) of over 67 degrees Oechsle. It may then be classified into one of the
six official Prdikats:

Kabinett is the lightest style, made from grapes harvested at 67-82 Oechsle. Kabinett wines are
most often produced in a dry or medium-dry style.

Sptlese means 'late harvest', denoting that (theoretically) the grapes were picked at least a
week after the start of harvest, at 76-90 Oechsle. Sptlese wines are slightly richer, more
concentrated and typically sweeter than Kabinett.

Auslese means 'selected harvest', and is made from ripe grapes (83-100 Oechsle) affected to
some degree by botrytis. Auslese wines are traditionally sweet in style, but modern winemaking
trends have led to the appearance of dry Auslese Trocken wines, which are naturally powerful
and high in alcohol.

Beerenauslese (BA) means 'berry selection'. Super-ripe grapes (110-128 Oechsle) remain on the
vine and are 'selected' only if affected by botrytis. Sweeter and richer than Auslese,
Beerenauslese wines are intensely flavored, golden nectars.

Trockenbeerenauslese (TBA) means 'dry berry selection'. Grapes are left on the vine until
reaching a raisin-like state, with highly concentrated sugars (150-154 Oechsle).
Trockenbeerenauslese wine is the sweetest, rarest and most expensive Prdikatswein.

Eiswein means 'ice wine', and indicates that the over-ripe grapes (110-128 Oechsle) were
harvested and pressed while frozen. This naturally concentrates both sugars and acids, resulting
in lusciously sweet wines which nonetheless have balanced acidity.

Qualittswein bestimmter Anbaugebiete (QbA) is Germany's second tier of wine quality classification,
and means literally 'quality wine from a specified region'. Almost three-quarters of all German wine is
produced in this category. A QbA wine must be made exclusively from grapes grown in one of Germany's
13 official Anbaugebiete (wine regions), of which Mosel is the most famous.

Deutscher Landwein means 'German country wine' - equivalent to France's Vin de Pays (and thus the
Euro-wide IGP category).

Deutscher Wein means simply 'German wine', and provides few guarantees of quality. Deutscher Wein
bears no A.P.Nr quality control number, and is almost always made for the domestic market.

In addition to their official quality classification, German wine labels often indicate how dry or sweet the wine is,
according to its residual sugar content. The most common terms are trocken (dry - up to 9g/l)
andhalbtrocken (medium-dry - up to 18g/l). The unofficial term Feinherb is also sometimes used for 'off-dry'. These
terms indicate how sweet the wine tastes, and are distinct from the Prdikats (e.g. Kabinett, Sptlese), which
indicate the grapes' ripeness levels (must weight) at harvest.

VDP (Verband Deutscher Prdikats- und Qualittsweinguter)

The VDP (The Association of German Quality and Prdikat Wine Estates) is an association of about 200 top German
wineries. Membership is voluntary, but requires adherence to strict standards well above those required by
German wine law.

The VDP's eagle logo

Since 1910, the VDP and its black eagle logo have remained an important (yet unofficial) symbol of German wine
quality. The association has created its own wine quality system, based on the vineyard classification terms Grosse
Lage and Erste Lage(similar to France's Grand Cru and Premier Cru).
Grosse Lage is used only for Germany's very best vineyard sites - small, carefully demarcated areas with clear sitespecific characteristics. Yields on these sites are limited to 50hl/ha.
Grosses Gewchs denotes a dry wine from a Grosse Lagevineyard. A Grosses Gewchs may be white or red,
depending on the vineyard in question.
Erste Lage is used for 'first class' vineyards with distinctive characteristics, but which rank just behind Grosse Lage
in terms of quality. Yields are limited to 60hl/ha.

German Wine Label Terminology

Abfller

Bottler or shipper

Amtliche Prfungsnummer (A.P. Nr)

Quality control number, granted only after official quality testing

Anbaugebiet

One of Germany's 13 wine regions

Bereich

One of Germany's 39 wine districts, which make up the 13Anbaugebiete

Einzellage

Single vineyard

Erste Lage

High-quality vineyard, similar to 'Premier Cru'

Erzeugerabfllung

Producer-bottled wine

Goldkapsel

'Gold capsule', indicating a producer's finest wine

Grosslage

Collection of vineyards

Grosse Lage

Top-quality vineyard, similar to 'Grand Cru'

Grosses Gewchs

Dry wine from a Grosse Lage vineyard

Gutsabfllung

Estate-bottled wine

Halbtrocken

Medium-dry

Liebfraumilch

Semi-sweet style, made most often from Muller-Thurgau

Oechsle

Unit of must-weight (grape sugar content)

Prdikat

'distinction', or ripeness level

Rotwein

Red wine

Rotling

Ros wine made from red and white grapes

Schillerwein

Rotling-like ros style from Wrttemberg (and N.Switzerland)

Sekt

Sparkling wine

Trocken

Dry

VDP

Verband Deutscher Prdikats- und Qualittsweinguter

Weingut

Wine estate

Weinkellerei

Winery

Weissherbst

Ros made from a single red-wine grape variety

Weisswein

White wine

Winzergenossenschaft

Winegrowers co-operative

Italian Wine Label Information

Italian wine labels, just like those from France and Spain, are required by law to show an established set of basic
information (producer name, appellation, vintage, alcohol content and bottle volume). Italy began developing its
official wine classifications in the 1960s, modeled on the French appellation system. The DOC and DOCG categories
were introduced in 1963 (although the latter remain unused until 1982), and the IGT category followed in the early
1990's.
Below is an annotated label, and below that an overview of Italy's wine classifications and label terminology. For
comprehensive information on Italy and its wines, see Italy.

The four official tiers of Italian wine classification:

DOCG (Denominazione di Origine Controllata e Garantita) is the highest classification for Italian wines. It
denotes controlled (controllata) production methods and guaranteed (garantita) wine quality. There are
strict rules governing the production of DOCG wines, most obviously the permitted grape
varieties, yield limits, grape ripeness, winemaking procedures and barrel/bottle maturation. Every DOCG
wine is subject to official tasting procedures. To prevent counterfeiting, the bottles have a numbered
government seal across the neck. See Barolo DOCG.

DOC (Denominazione di Origine Controllata) is the main tier of Italian wine classification, and covers
almost every traditional Italian wine style. There are around 330 individual DOC titles, each with a set of
laws governing its viticultural zone, permitted grape varieties and wine style. Those which show
consistently high quality earn promotion to DOCG status. See Soave DOC.

IGT (Indicazione Geografica Tipica) was introduced in 1992, to allow a certain level of freedom to Italy's
winemakers. Prior to 1992, many wines failed to qualify for DOC or DOCG status not because they were
of low quality, but because they were made from grape varieties (or blends) not sanctioned under DOC/G
laws. The IGT classification focuses on the region of origin, rather than grape varieties or wine styles.
See Toscana IGT.

Vino da Tavola: means 'table wine' in Italian, and represents the most basic level of Italian wine. The Vino
da Tavola category held a certain prestige in the 1970s and 1980s, thanks to experimental winemakers
who produced top-quality (but unorthodox) wines under the title. This situation has gradually diminished,
however, since the introduction of the IGT category with its more flexible production conditions, and Vino
da Tavola has steadily returned to its original status as the lowest rung on Italy's wine quality ladder.
See Vino da Tavola.

Super Tuscans
This useful but unofficial term emerged in the 1970s, to describe a particular set of high-quality Tuscan wines
which were precluded from claiming DOC or DOCG status because they broke traditional Italian winemaking norms
(foreign grape varieties were used, and the wines were often matured in small, new oak barrels). Several of these
wines earned global recognition and astronomical price tags - hence 'Super Tuscan'. Originally these wines had to
be labeled as Vino da Tavola because they contravened the stringent, tradition-focused DOC laws. This situation
ultimately led to the creation of the IGT category, with its relatively relaxed production rules.

Italian Wine Terms

Abboccato

Slightly sweet

Amabile

Medium-sweet

Amarone

Dry red wine made from dried grapes (a form of passito)

Azienda/Tenuta/Podere

Estate

Bianco

White

Cantina

Winery

Cantina sociale

Co-operative winery

Chiaretto

Pale red or dark ros

Classico

Denotes the traditional, theoretically superior, vineyard area within a DOC/G zone

Dolce

Sweet

Frizzante

Slightly sparkling

Imbottigliato all'origine

Estate-bottled

Metodo Classico

Sparkling wine made by the classic Champagne method

Novello

Literally 'new' describes light, fruity wines intended for early consumption rather
than cellaring

Passito

Generic term for wine made from dried grapes (typically sweet but sometimes dry)

Recioto

Sweet red or white wine made from dried grapes (a form of passito)

Ripasso

full-bodied, powerful wine style made by re-fermenting wine with amarone grape
skins

Riserva

Literally 'reserve'. Denotes extended ageing (in cask, then bottle) before the wine is
sent to market.

Rosato

Ros

Rosso

Red

Secco

Dry

Spumante

Sparkling

Superiore

wines with greater concentration and higher alcoholic strength

Vendemmia

Vintage

Vigneto

Vineyard

Vin Santo

A dessert wine style originally from Tuscany, generally made from air-dried
Trebbiano grapes. The style is now made in various Italian regions.

Spanish Wine Label Information

Spain once had a relatively simple wine classification and labeling system; the only questions regularly asked about
Spanish wine labels were about the meaning of Crianza, Reserva and Gran Reserva (answers below). The country's
first DO title (Rioja) was established in 1933, and the list grew steadily over the next sixty years or so. Below is an
example wine label, and below that an overview of the Spanish wine classifications and terminology. For
comprehensive information on the Spanish regions and their wines, see Spain.

Since the start of the 21st Century, understanding Spanish wine labels has become more complex, with the
introduction of three entirely new levels of wine classification: Vino de La Tierra, Vino de Calidad and Vino de Pago.
There are now more than 150 Spanish wine appellations divided between five quality tiers:

DOCa (Denominacin de Origen Calificada) is the highest level of Spanish wine classification, arguably
alongside Vino de Pago Calificado (see below). The term Calificada translates as 'qualified' or 'guaranteed'
and implies a guarantee of high wine quality. Only two regions currently hold DOCa status for their
wines: Rioja and Priorat.

DO (Denominacin de Origen) indicates the geographical origin and the style of a wine. Almost allRias
Baixas wines, for example, are crisp, white Albarino-based wines from a particular area of southern

Galicia. To earn the use of a DO title, wines must conform to various production conditions, which apply
both to vineyard management (e.g. permitted grape varieties, planting densities, and vine yields) and
winemaking techniques (e.g. aging regimes). There are about 70 DO titles, making this the broadest rung
on the Spanish 'wine ladder'.

VP (Vino de Pago) is a single-estate classification for high-end wineries unable to claim a DO title for their
wines. This may occur because the vineyard is outside a DO catchment area, or because the wine style
does not conform to the local DO production laws, but is nonetheless of high quality. In the first case, the
estate is given standard 'Vino de Pago' status. In the second case, it is given the higher 'Vino de Pago
Calificado' status. The category was introduced in 2003 and there are now 14 Vino de Pago estates. For
more information about these special estates and their wine, see Vino de Pago.

VC (Vino de Calidad con Indicacin Geogrfica) means literally 'wine of quality with a geographical
indication'. These wines are theoretically a step up in quality from Vino de la Tierra, but are not yet
considered to be of DO quality. The VC category might be viewed as a temporary, intermediate status
between VT and DO (similar in this way to France's former VDQS category). There are about seven Vino de
Calidad titles, of which an example is Cangas.

VT (Vino de la Tierra) means literally 'wine of the land', and focuses on the origins of the wine, rather
than its quality or style. This is a very flexible category; VT wines may be varietals or blends made from a
broad range of grapes, and VT law imposes few limitations on vineyard yields. In this sense it might be
viewed as equivalent to France's VDP or Italy's IGT. There are about 46 VT titles, of which an example
is Cadiz.

Spanish Wine Label Terms

Blanco

White

Bodega

Winery, Cellar

Cosecha

Harvest or Vintage

Crianza

Winery-aged for at least 2 years, of which at least 6 months (12 in Navarra, Rioja, and
Ribera del Duero) are spent in oak casks

Dolce

Sweet (more than 50g/l RS)

Embotellado a la propriedad

Bottled at the property (winery)

Gran Reserva

Winery-aged for at least 5 years, of which 18 months (24 in Navarra, Rioja and Ribera
del Duero) are spent in oak casks

Fino

A dry style of Sherry

Spanish Wine Label Terms

Joven

Unaged or only briefly aged (means literally 'young')

Licoroso (or Vino de Licor)

Fortified (and usually sweet)

Oloroso

A pungent, oxidative style of Sherry

Rama (en Rama)

Unfiltered (typically in a Sherry context)

Reserva

Winery-aged for a minimum of 3 years, of which at least 12 months are spent in oak
casks

Rosado

Ros

Roble

Oak or oak-aged

Seco

Dry (less than 5g/l RS)

Tinto

Red

Vendimia

Vintage

VOS

Sherry with an average age of 20+ years

VORS

Sherry with an average age of 30+ years