Great for warming reds
Bucolic Bordeaux in picturesque Southwest France is home to more than 60 wine-growing appellations.. With close to 125,000 hectares under vine and around 7,375 different châteaux, it’s France’s largest and most important wine-producing region; it also boasts more appellations than any other wine region in France (and anywhere else in Europe).

Numerous prestigious châteaux in Bordeaux bear the label Grand Cru Classé en 1855, which is recognised by the wine industry as a category of its own. The wines of the Médoc, Saint-Émilion, and Graves are well-known examples of how each sub-region is only classified in the Bordeaux region. You might instinctively think of a large, full bodied red when Bordeaux comes to mind, but sweet white wines have been produced in Bordeaux since the 16th century. Both Sauternes and Barsac have been long considered an excellent choice to sip after dinner, often sweet with racy freshness to keep everything in balance. 

“I will never stop loving a good bottle of Claret! I have a few favourites from Bordeaux and I’m big on the left bank wines – the power of the blend of Cabernet Sauvignon and Merlot and oak ageing causes this burst of flavour on the palate: cassis; rosemary; vanilla; a plethora of complex notes. There’s nothing quite like a warming beef stew and a big fat Cab in front of an open fire.”

Helen, Silver Tier Member, Liverpool

The Wine Flyer suggests: Lucien Lurtón Bordeaux La Réserve; Château Lamothe Castéra, Bordeaux Supérieur; Chapelle Haut Bages Liberal 2014, Château Batailley Grand Cru Classé

Great for light rosé

When Nancy Sinatra sang Summer Wine, she could have been singing about Provençal rosé: ‘Strawberries, cherries and an angel's kiss in spring, My summer wine is really made from all these things’. Or, more accurately, Grenache, Syrah, Cinsault, and Mourvèdre grapes, which often star in the region’s beautiful elixirs. Wine has been made here for more than 2600 years, making Provence the oldest wine-producing region of France. 'Cotes de Provence' is the denominated origin showing quality wines from the region.

The Wine Flyer suggests: La Loupe d’Oc Carignan Rosé; Château d'Esclans Côtes de Provence Rosé; 'Whispering Angel' Rosé, The Pale Rosé by Sacha Lichine.

Great for rear-round festivities

Fact: there is never a bad time to drink Champagne. The world’s favourite bubbles hail from the eponymous region in eastern France, whose chalky plains and grassy hills unfold in a scenic spot between Paris and Lorraine.

There are many factors that contribute to the irrepressible wow-factor of Champagne; one of them is the 'methode champenoise,' or traditional method. This labour-intensive process involves two fermentations and a lengthy stage called riddling, in which the bottles are gradually revolved and lowered until they are turned upside down, so as to remove the dead yeast from the bottle neck. Most Champagnes contain a blend of grapes from different years; single-vintage Champagnes denote a remarkably good year.

The Wine Flyer suggests: Champagne Angel Brut Rose NV; Champagne Angel Brut NV; Champagne Moët & Chandon Rosé Impérial NV; Veuve Clicquot Yellow Label NV; Champagne Moët & Chandon Grand Vintage Blanc; Champagne Castelnau Brut NV.

Great for food pairings

One of France's premier wine regions is the 600-mile Loire River valley. The Loire Valley's classification systems determine what grapes are grown there, but a select few major grapes prevail in the vineyards. Wine from this region is typically an excellent food pairing due to the moderate alcohol content, reviving acidity, and minerality. It is unmasked by oak, a pure varietal and a terroir expression.

Chenin Blanc, most famously known in Savennières, Anjou, Saumur Touraine is a firm favourite due to its versatility and juicy, tannic structure. Most well-known in Sancerre and Pouilly-Fumé is the ever popular Sauvignon Blanc. Flavours to look our for include notes of green apple and mirabelle plum with herbal and floral undertones. It is a benchmark for this grape all over the world, possibly because it is native to the eastern Loire, where Sauvignon Blanc is also known as Sauvignon Fumé or Fumé Blanc.

The Wine Flyer suggests: Domaine de La Rochette, Touraine Sauvignon Blanc; Lionel Gosseaume Sauvignon Blanc; Domaine Les Chaumes Pouilly-Fumé.

Great for balanced and complex red blends
Divided by the sparkling Rhône River, the Rhone Valley in northern France is split into two subregions: Northern Rhône and Southern Rhône. The former is known for peppery, punchy Syrah, whose grapes flourish on the steep hillsides that flank the river. White wines made from Viognier grapes are another regional highlight. In contrast, the Southern Rhône puts the emphasis on blends. Grenache-based wines are often ‘GSM’: Grenache, Syrah, and Mourvèdre; 13 different grapes are permitted for the beloved Châteauneuf-du-Pape. Regional whites often blend Grenache Blanc, Roussanne, Marsanne and Viognier.

The Wine Flyer suggests: Domaine de la Janasse Châteauneuf-du-Pape Vieilles Vignes 2014; Domaine Janasse Châteauneuf-du-Pape 'Chaupin' 2018

Great for Medium-bodied reds

The region of Burgundy, aka Bourgogne, in east-central France may be small in size, but its influence in the wine world is colossal. Aside from Beaujolais and Châtillonnais, the five main subregions are Chablis, Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Mâconnais. The two main grapes are Pinot Noir, used for Bourgogne Rouge, and Chardonnay, used for Bourgogne Blanc. Expect an intoxicating variety when it comes to flavour and budget – some of the world’s most expensive wines, alongside pleasingly affordable winners, hail from here.

“I adore Burgundian wines, especially those from some of the famous village Crus. The soft and supple oaky texture of a St Aubin integrating with the soft white peach and lemon peel flavour notes just makes me think of sharing a lovely roast chicken with friends at Sunday Lunch.” Adam, Gold Tier Member, London

The Wine Flyer suggests: Domaine Saumaize-Michelin Pouilly-Fuisse, Patriarche Père et Fils Pinot Noir

Great for aromatic whites in a variety of styles
Alsace is located on the border of France and Germany; its wines reveal a unique interplay of Gallic and Germanic influences. Although the German grapes such as Gewurztraminer and Riesling are the départment’s big-hitters, the way they are produced here differs from their German treatment. Alsace’s white wines are deservedly famous, with dry Riesling a highlight, alongside Pinot Blanc, Pinot Gris, Gewurztraminer and sparkling Crémant d’Alsace. Aromatic, floral and peachy notes sing. Alsace producers avoid oak-ageing (which often lends spice and richness to the wine), instead letting a balance of ripeness and acidity enable longevity in bottle and impressive ageing development over time.

The only red grape variety permitted in Alsace is Pinot Noir. Typically dry, light to medium in body, with silky tannins, bright acidity, and an alcohol content of 12 to 15%. When aged in French oak, the flavour is rich and complex, with notes of cherry, raspberry, oak, vanilla and spice. Alsace AOC accounts for 74% of production, requiring that 100% of the grape variety labelled is used.

“There’s nothing quite like a Riesling from Alsace! So many flavours in the glass and such a melt-in-the-mouth initial hit on the palate then sharpening with zingy fruit and lingering for ages in the mouth. Although, food is a must with the lovely dry style here, it’s my go-to wine when I eat a nice spicy curry.” Darryl, Bronze Tier Member, London.

The Wine Flyer suggests: Trimbach Pinot Noir Réserve