La Carte des Vins
Part III of III
by Beatrice Barber
St. Supéry Entertaining Maven

Because in the U.S we recognize wine by the varietal and in France the wine is known by the appellation it comes from, the wine lists in French restaurants are designed differently than U.S. restaurants.

Of course there are no standards that all restaurants go by but here are examples that you will find more often.

Les Aperitifs: Usually listed first (see previous article on Aperitifs) - be aware that French aperitifs are often on the sweet side, however there are also some dry ones too.

Les Rouges: The Reds The names of the “chateau” or “Domaine” (the winery name) will be listed as well as the appellation . Of course you will see more wine from the region you are in – why not try these?

Les Blancs : The Whites Same as for the reds. Les Rosés: The “Pinks” These Rosés are dry wines, not sweet. The most famous ones are from the Provence region.

Les Carafes: Carafes are usually less expensive wines which does not mean less delicious at all, it often comes from a local small winery from whom the restaurant bought a whole barrel. They usually come in 3 different sizes

• 25cl = 2 glasses
• 50cl = 4 glasses
• 100cl = 8 glasses (more than a full bottle)

The listing below is a brief guide to the main varietals found in their respective regions/appellations: 

Bordeaux
White: Sauvignon Blanc, Semillion
Red: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec

Alsace
White: Pinot Blanc,Gewurtztraminer
Red: Pinot Gris, Pinot Noir

Champagne
White: Chardonnay
Red: Pinot Noir, Pinot Meunier

Languedoc
White: Grenache Blanc, Clairette, Bourboulenc
Red: Cabernet Sauvignon, Cinseault, Merlot, Mourvedre, Syrah

Loire Valley
White: Sauvignon Blanc, Chenin Blanc
Red: Cabernet Franc, Gamay, Pinot Noir

Rhône Valley
White: Viognier, Roussanne, Marsanne, Grenache Blanc, Clairette
Red: Syrah, Grenache, Mourvèdre, Cinseault