Quaffable, wine full of fruit and freshness;

light tannins compensated for by a pleasant

CHARACTERISTICS acidity; expressive aromas of red fruits
and/or flowers; simply, thirst-quenching
finish.

GRAPE Cabernet Franc, Gamay, Pinot Noir, Poulsard,

VARIETIES Trousseau.

Anjou, Arbois, Beaujolais, Bourgogne,

Bourgueil, Côtes du Forez, Côtes du Jura,
Coteaux du Lyonnais, Hautes Côtes de
APPELLATIONS
Beaune, Hautes Côtes de Nuits, Alsace Pinot
Noir, St-Nicolas de Bourgueil, Sancerre,
Saumur-Champigny, Vin de Savoie.

Simple, fairly uncomplicated food, pork,

FOOD quiches, meat pâté, chicken liver pâté, rabbit
MATCHES terrine, fairly creamy goat’s or cow’s milk
cheeses such as Saint-Marcellin.

HOW TO SERVE? Drink young, within 2 years of bottling, serve

between 12˚C and 14˚C (54-57˚F).
 A fleshy palate derived from the abundance
of fruits, the fullness of the alcohol and the
CHARACTERISTICS presence of tannins, albeit fairly
uncomplicated; red fruit, and often spicy
aromas, fairly persistent finish.

GRAPE Cabernet Franc, Cabernet Sauvignon,

Carignan, Grenache, Merlot, Mondeuse,
VARIETIES Pinot Noir, Syrah.
Bergerac, Bordeaux, Bordeaux Supérieur,
Buzet, Chinon, Côte de Blaye, Côte de
Bourg, Côte de Castillon, Côte chalonnaise,
APPELLATIONS Côte de Provence, Côte de Rhône-Villages,
Coteaux d’Aix, Coteaux champenois, Crozes-
Hermitage, Fronton, St-Joseph.
Full-flavoured regional fare, small game
birds or animals, pâté de campagne, meats
FOOD in sauces, roasted red meat, grilled meats,
MATCHES uncooked pressed cheeses such as Tomme,
Saint-Nectarine.
HOW TO SERVE? Needs to mature in the bottle for 2 to 3 years
before drinking, serve between 15˚C and
17˚C (59-63˚F).
 Smooth, fleshy palate derived from a high
alcohol content and tannins which require a
CHARACTERISTICS few years to soften; rich, complex bouquet of
fruits, spices and often oaky nuances;
persistent, complex finish.

GRAPE Auxerrois, Cabernet Franc, Carignan,

Grenache, Malbec, Merlot, Mourvèdre, Syrah,
VARIETIES Tannat.
Cahors, Châteauneuf-du-Pape, Corbières,
Côtes du Roussillon-Villages, Gigondas,
APPELLATIONS Madiran, Minervois, Pécharmant, Pomerol,
St-Emilion, St-Chinian, Vacqueyras.

Full-flavoured food with a high fat content;

conserve of duck, mushroom including
FOOD truffles, escalope of foie gras, dishes in
MATCHES sauces, grilled or roasted red meat, game
birds or animals, uncooked pressed cheeses
such as Tomme and Cantal.
HOW TO SERVE? Drink after a minimum of 3 years in the
bottle, serve between 15˚C and 17˚C (59-
63˚F).
 Distintive palate with a taut, dense texture
supported by a significant, yet elegant,
CHARACTERISTICS tannin structure, which will only soften after
a few years ageing; complex fruity, spicy and
often oaky aromas, long distinctive finish.

GRAPE
Cabernet Sauvignon, Mourvèdre, Syrah.
VARIETIES

Bandol, Cornas, Côte Rôtie, Graves, Haut-

Médoc, Hermitage, Margaux, Médoc,
APPELLATIONS
Pauillac, Pessac-Léognan, St-Estèphe, St-
Julien.

Food which is full of flavour and not too

FOOD fatty; mushrooms including truffles, game
birds or animals, grilled or roasted red meat,
MATCHES uncooked pressed cheeses such as Cantal,
Saint-Nectaire.
HOW TO SERVE? Drink after a minimum of 3 years in the
bottle, serve between 16-17˚C (61-63 ˚F)
 Silky, elegant palate supported by fine, still
firm young tannins, expressive red fruit
CHARACTERISTICS
aromas with notes of undergrowth;
persistent, distinctive finish.

GRAPE
Pinot Noir.
VARIETIES

Good Burgundies, Côte de Nuits such as

Chambolle-Musigny, Gevrey-Chambertin,
APPELLATIONS Vosne-Romanée, Côte de Beaunes such as
Corton, Pommard, Volnay, and Côte
Chalonnaise such as Mercurey.
Flavoursome dishes simmered in a wine
FOOD sauce: coq au vin, eggs en meurette, roasted
white or red meat, small game birds or
MATCHES animals, fairly mild soft cheeses with a
surface mould (Brie, Coulommiers...)
HOW TO SERVE? Drink after a minimum of 3 years in the
bottle, serve between 16-17˚C (61-63 ˚F)