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Sparkling wine made in the Champagne region by the traditional method: a second fermentation in the bottle creates the bubbles. Only wine from Champagne may use the name.
Well chilled (8–10°C) in a tulip or white-wine glass.
For readers of legal drinking age. Please drink responsibly.
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Grape brandy from the Cognac region, double distilled in copper pot stills and aged in French oak. Grades: VS (2+ years), VSOP (4+), XO (10+).
France's older brandy, usually distilled once in a column still, giving a more rustic, full-flavoured spirit than Cognac.
Apple brandy from Normandy, distilled from cider and aged in oak.
The aperitif of the French south, created after absinthe was banned.
Pale, dry and herbal; the French style.
Clear orange liqueur. Cointreau is the best-known triple sec; Grand Marnier blends orange with Cognac; Curaçao comes from the Dutch Caribbean.
The world's most planted red grape: full-bodied, tannic, with blackcurrant, cedar and mint. The backbone of Left Bank Bordeaux.
Softer and plummier than Cabernet, with chocolate notes. Pétrus, one of the world's most expensive wines, is almost all Merlot.
Light-bodied, silky red with cherry, raspberry and earthy notes. Difficult to grow, which is why great Burgundy is so prized.
Dark, peppery red. Called Syrah in France (savoury, smoky) and Shiraz in Australia (riper, jammy).
Inky, plush red with plum and violet. Argentina made it famous, grown at high altitude in the Andes.
Spain's signature red: cherry, leather and tobacco, often aged in oak. Labels show ageing: Crianza, Reserva, Gran Reserva.