FRANCE
reports
Report #78 – Champagne: Diversity and Change - (52pp)
- Introduction
- Invention of Champagne
- The Champagne Vineyard
- The Grapes of Champagne
- The Producers: Houses, Growers, and Cooperatives. Making Champagne: From the Vineyard to Disgorgement
- Styles of Champagne
- Champagne and Food
- The Market for Champagne
- Producer Profiles and Tasting Notes
- Annexes:
- Map of Champagne
- Viticulture in Champagne
- The Méthode Champenoise
- Vintages
Report #58 – Beaujolais in Transition - (35pp)
- Introduction
- Acknowledgements
- A Brief History
- The Appellations of Beaujolais
- Geography, Soils and Climate
- The Beaujolais Vineyard
- Winemaking and Wine Styles
- Beaujolais and Food
- Beaujolais: The Market
- Winery Profiles and Tasting Notes
- Annex: Soil Map of the Beaujolais Crus
Read the free introduction to the Beaujolais in Transition report.
Report #50 – The Wines of Chablis - (34pp)
- Introduction
- Selected Top Producers
- History
- Grand Cru
- Premier Cru
- Chablis & Petit Chablis
- Soils and Climate
- The Chablis Vineyard
- Making Chablis
- Food and Wine
- Pairing Chablis and Food
- Restaurants of Chablis
- Aging Chablis
- Winery Profiles & Tasting Notes
- Annexes
- Map of Chablis
- Premiers Crus
Report #34 – Champagne Revisited - (40pp)
- Introduction
- Background
- The Regions of Champagne
- In the Vineyard
- In the Winery (Méthode Champenoise)
- Producer Houses, Growers, and Cooperatives
- Styles of Champagne
- Champagne with Food
- How to Read a Champagne Label
- The Market for Champagne
- Tasting Notes and Ratings
- Annexes:
- Dosage Levels in Champagne
- Map of Champagne
Read the free introduction to the Champagne Revisited report.
Report #22 – Grapes and Wines of the Western Loire (31pp)
- Introduction
- Geography, Climate and Soils
- The Regions and Appellations of the Loire
- The Grapes and Wines of the Loire
- Chenin Blanc
- Cabernet Franc
- Melon de Bourgogne
- Other Reds
- Food and Wine of the Western Loire
- Wonderful Wine Values of the Loire
- Tasting Notes
- Annex 1: Map of the Loire
- Annex 2: The Appellations, Varietals, and Wine Styles of the Western Loire
Read the free introduction to the Grapes and Wines of the Western Loire report.
Report #17 – Sauvignon of the Loire (23pp)
- Introduction
- The Loire: A Brief History
- Geography, Climate and Soils
- Sauvignon Blanc: The Grape
- The Loire and its Appellations
- In the Vineyard
- Making Sauvignon Blanc
- Vintages in the Loire
- Pairing Sauvignon Blanc and Food
- The Market for Sauvignon
- Tasting Notes and Ratings
Report #11 –2005 Bordeaux
Crus Bourgeois (20pp)
- Top Rated 2005 Crus Bourgeois
- Overview of Bordeaux
- How Bordeaux Has Changed
- The Style and Drinkability of 2005 Crus Bourgeois
- The Classification system: Then and Now
- The Cru bourgeois Market
- The Bordelaise Culinary Scene
- Tasting notes and ratings (200 wines)
Report #9 – Champagne (24pp)
- Champagne: An Overview
- The Evolution of the Champagne Method
- The Regions of Champagne
- The Vineyard Classification System
- Vintages
- The Grapes
- In the Vineyard
- In the Winery: Méthode Champenoise
- Styles of Champagne
- Grower Champagne and House Champagne: Different Paths to Quality
- Champagne with Food
- The Label: What to Look for
- The Market
- Tasting Notes and Ratings (100 champagnes)
Report #3 - Grenache
Wines of Australia, California, France and Spain (28pp)
- Background and History of Grenache
- Food and Wine Pairing
- Styles
- California-WA State Grenache Tasting Notes
- Australian Grenache Tasting Notes
- French Grenache Tasting Notes
- Spanish Grenache (Garnacha) Tasting Notes
- Italian Tasting Notes
- Grenache Wines by Rating and Pricing