See Volatile Acidity. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

Vacqueyras is one of the better known Cotes-du-Rhone Villages that was elevated to its own AOC status in 1990. It is in the Southern Rhone, situated along the banks of the River Ouveze, and located just south of Gigondas, not far from Chateauneuf-du-Pape. It is thought of as a little brother to the latter.

The cepages is much the same as in Chateauneuf-du-Pape, and similarly, red wines dominate production at fully 97%, though some white and rose is produced. Like Gigondas, the wines are known more for power than elegance, though producers here tend to incorporate a higher percentage of Syrah. The wines are known locally as "poor man's Chateauneuf-du-Pape" and accordingly have a reputation for providing a lot of bang for the buck. (Wine/Appellations)

The Valdadige DOC covers much of the region of Trentino-Alto Adige as well as part of the region of Verona; as Veneto is covered, this is the primary difference between this and the Trentino or Alto Adige DOC zones. A cool climate, with many vineyards tucked in between mountain ranges, varieties her include Pinot Grigio, Pinot Bianco, Chardonnay, Pinot Nero, Teroldego and Merlot. A wine listing a variety must have a minimum of 85% of that variety in the wine. There are no minimum aging requirements. The most common Valdadige DOC wine found outside the zone is Pinot Grigio. (Wine/Appellations)

The Valdobbiadene Prosecco Superiore DOCG designation was created in 2009, to recognize the true home of Prosecco in Italy. While this wine - and name are used for similar products elsewhere in Italy (and even in Brazil), the true Prosecco originates from an area between two villages, Conegliano and Valdobbiadene, located in the province of Treviso in northern Veneto.

The wines are made primarily with the Glera grape, which was formerly known as Prosecco; however the name of the grape was changed back to the old name, as the term Prosecco would be reserved for the wine.

There are three types of wine produced under the Valdobbiadene Superiore DOCG designation: classic Prosecco, Rive, referring to the best vineyards from particular communes in the area, and finally Cartizze. This last type is from a large hillside vineyard that is owned by a few dozen producers; Cartizze can be considered the Grand Cru of this area.

Prosecco can be made dry, off-dry or moderately sweet. Prices range from $14-18 for the entry level Prosecco, while bottles of Cartizze are in the $25-$35 range. (Wine/Appellations)

The Valencia DO, named for the eponymous town, is located in the southeastern reaches of the country, not far from the Mediterranean Coast. There are more than 40,000 acres of vines planted here, with a wide mix of varieties such as Malvasia, Pedro Ximénez (the same variety used for the production of some very distinctive sherries), Tempranillo, Alicante Bouschet (known locally as Garnacha Tinotrera) and Planta Nova, a white. There are four sub zones, and vineyards range from sea level up to 3200 feet. Red wines dominate, and along with dry whites, there is also a sweet, lightly syrupy dessert wine known as Moscatel de Valencia. The reds are quite rich, especially those with Merlot and/or Cabernet Sauvignon used in the blend.

While Valencia, being a port city, was once a very busy wine center in Spain, vineyard acreage has been declining for several decades. There is talk of creating new sub zones in Valencia, which many feel would make for more commercial wine.

(Wine/Appellations)

The Valpolicella district is situated just north and west of the city of Verona in northern Italy's Veneto region. This is a red wine district, situated among low-lying hills that stretch across the east to west valley. There are several varieties that can be used in the production of a Valpolicella wine; Corvina, Corvinone and Rondinella must be included in the blend, while other grapes such as Molinara and Oseleta can also be incorporated. A standard Valpolicella is a medium-bodied red with moderate tannins, good acidity and plenty of spice; these are meant for early consumption with local pastas and cheeses as well as pork, chicken and lighter game. While Valpolicella is generally a humble wine, some artisan producers in the are select older vines and make special selection offerings that drink well for up to twenty years. The Valpolicella DOC zone is also home to more powerful red wines, such as Ripasso and Amarone della Valpolicella. These are made with the same grapes as an entry level Valpolicella, but their production method of drying grapes (known as appassimento) results in wines of greater intensity and aging potential. Look for a standard Valpolicella to cost somewhere around $14-$18 a bottle on American retail shelves. (Wine/Appellations)

Valpolicella DOP is a red wine produced in the Valpolicella district of Italy’s Veneto region. The Valpolicella production zone is situated just north of the city of Verona, with the district covering a wide area, running from west to east.

Valpolicella is produced from local red varieties such as Corvina and Rondinella, while other varieties such as Corvinone, Molinara and Dindarella, are permitted in small quantities. A typical Valpolicella is a medium-bodied red with moderate tannins, good acidity and delicate notes of wood. Generally, a Valpolicella is best consumed within 3-5 years of the vintage, although a few of the best examples drink well at ten years of age. This is best paired with pastas with meat sauces, lighter game or lighter red meats. (Wine/Appellations)

The Côtes-du-Rhône, a generic appellation that covers the Rhône Valley is a name that rolls of the lips of drinkers of inexpensive French wine and will be found in any bistro or brasserie throughout the length and breadth of France. All told it is responsible for tens of millions of cases of cheap, pale colored, relatively low tannin red wine. Grenache is the grape variety most widely grown, though by itself it can be a bit anemic. Syrah and Mourvèdre are the main “improver” grape varieties used to add depth and fruit to blends, though they will not always be found in any quantity in most cheap Côtes-du-Rhônes. All of the major négociant houses present on the U.S. market produce a generic, widely blended Côtes-du-Rhône. Guigal tends to make the best example of this genre.

Fifty-four villages or communes have the right to use the appellation Cotes-du-Rhône Villages on the label. A higher proportion of Mourvèdre and Syrah, greater ripeness, and slightly lower yields are the quality factors that separate Côtes-du-Rhône from Côtes-du-Rhône Villages. A further 16 communes have the right to appendage their own names to the Côtes-du-Rhône Villages appellation. It is probably with some of these 16 that there is the best hope of relating general characteristics to specific communes—though there is much work to be done at the very least in marketing if not actually in the vineyard and winery before this has any consumer resonance. No doubt, when they succeed they will go the way of Vacqueyras and Gigondas—both former Côtes-du-Rhône Villages that now have their own appellation status.

Valréas produces robust and relatively more tannic wines. Flavors and aromas toward the black fruit spectrum are to be found in this northerly commune. (Wine/Appellations)

Varietal is a term used to describe wines made totally or predominantly from a single variety of grape. (Wine/Classification & Attributes)

Varietal wine is one produced primarily from a single grape variety and so labelled. (Wine/Classification & Attributes)

Beverages often smell or taste of vegetables. Weather boiled, fresh, pickled, or roasted, these flavors are not automatically a detractor. Many delicious wines taste of fresh garden herbs, fresh tomatoes, celery or bell peppers. Many refreshing beers taste of endive or lettuce. What would bourbon be if not for the aroma of fresh, popped or candied corn? Occasionally vegetal aromas are inherently bad, for instance boiled asparagus aromas in beer are almost always viewed as a flaw, and the aroma of day old minestrone in a wine is usually seen as a negative. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Velvety is a term used to describe rich and smooth textured beverages. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Vendange is the French term for the harvest season and also for the act of harvesting grapes. (Wine,Beer,Spirits,Sake,Mead/Production)

Veneto IGT is a designation that covers white, red and rosato wines produced throughout the Veneto. This includes wines from provinces such as Venezia, Verona, Padua and Treviso. This is used for blends from Veneto that are not covered under other DOP designations. These include white wines made from varieties such as Garganega, Trebbiano, Chardonnay and several others. Reds include blends from local varieties such as Corvina and Rondinella, as well as international varieties such as Cabernet Sauvignon and Merlot. The Veneto IGT wines range from inexpensive, early-drinking offerings through full-bodied reds.

Note- there is no Veneto DOC, only Veneto IGT. (Wine/Appellations)

Veneto IGP refers to wines produced anywhere in the northeastern Italian region of Veneto. Given all the various types of wines produced in this region, along with the fact that Veneto is among the largest producers in terms of quantity, this IGP covers a wide variety of wines, ranging from lighter whites such as Pinot Grigio, all the way up to full-bodied, ageworthy red wines.

Veneto is a mix of local indigenous varieties such as Corvina and Rondinella, which are found in the province of Verona to international varieties such as Cabernet Sauvignon, Chardonnay and Merlot. While some of the wines produced from these grapes are stand-alone varieties, many are blended, be it a Cabernet/Merlot mix, which there are some wines that contain only one variety, such as a robust red made only from Corvina in the Verona province.

There are also Veneto IGP wines that are classified in this manner, as a producer may decide to include grapes from outside an approved DOP zone or he may decide not to age the wine for the minimum time prescribed for a DOP. Examples would include a white made from less than 70% Garganega in the Soave zone (perhaps a 50/50 mix of Garganega and Chardonnay) or a red made by a Valpolicella/Amarone producer that might only contain Corvina, or a red with Corvina and Cabernet Sauvignon in the blend, as there is no DOP regulation for a red such as this. There are dozens, perhaps hundreds of these wines produced in the region. (Wine/Appellations)

The Veneto IGT, as you might imagine, covers wines made in the northern Italian region of Veneto. Wine types include white, red, rosé and frizzante. There are numerous grapes used in this region, from Garganega and Chardonnay to Corvina and Cabernet Sauvignon. There are no aging requirements for these wines. As there are numerous famous DOP wines from Veneto, most Veneto IGT wines are on the inexpensive side, although pricier reds that do not conform to the DOP regulations, can be labeled as Veneto IGT. (Wine/Appellations)

Venezia DOC, named for the city of Venice (as well as the historical kingdom of Venice) covers wines produced in the provinces of Venezia and Treviso of the Veneto region. Several types of wines are made, from sparkling to lighter whites to various reds, as well as a few dessert wines. The Venezia DOC term is sometimes seen on bottles of Pinot Grigio or inexpensive Chardonnay or Merlot, but most producers opt for the Delle Venezie IGT designation. Generally these wines are straightforward offerings for short term consumption and are attractively priced. (Wine/Appellations)

The Venezie IGT is the same as the Delle Venezie IGT. The only difference is that the term "Venezie" is more or less, simply shorthand for Delle Venezie. The term Venezie IGT is recognized by the TTB (Department of Alcohol and Tobacco Trade Tax Bureau) who keeps tabs on the names on wine appellations on wines sold in America.

The Delle Venezie IGT is not about the city of Venice, but rather the three historical Venices, which today represent three bordering northern Italian regions; Veneto, Trentino-Alto Adige and Friuli. These territories are cool to moderate climate, ideal for crisp whites as well as medium-bodied reds with good acidity and light herbal notes. This IGT is a catch all zone for numerous inexpensive wines, most notably simple Pinot Grigio that is sold on American retail shelves for $15 and under. Other wines include Chardonnay, Riesling, Sauvignon Blanc, Merlot and Cabernet Sauvignon. (Wine/Appellations)

Ventoux was known as the Cotes du Ventoux until 2008. The region is comprised of 51 communes strung out along the lower slopes of Mount Ventoux in the southeast section of the southern Rhone Valley. There are nearly 150 wineries in the area.

Ventoux produces reds and roses made from Grenache, Syrah, Cinsault, Mourvedre, and Carignan. Carignan may comprise no more than 30% of the blend and a smattering of other varietals can account for no more than 20% of the blend. Red wines are 80% of production and tend to be light and fruity with a characteristic, peppery, garrigue-scented note.

The whites are produced from Clairette Blanche, Bourboulenc, Granache Blanc, and a maximum of 30% of Roussane. These wines tend to be ripe and round with restrained aromatics. Much of the production is consumed locally and in the Cote d'Azur, but better examples are exported and will remind the drinker of "A Day in Provence" at a reasonable price. (Wine/Appellations)

Ventoux was known as the Cotes du Ventoux until 2008. The region is comprised of 51 communes strung out along the lower slopes of Mount Ventoux in the southeast section of the southern Rhone Valley. There are nearly 150 wineries in the area.

Ventoux produces reds and roses made from Grenache, Syrah, Cinsault, Mourvedre, and Carignan. Carignan may comprise no more than 30% of the blend and a smattering of other varietals can account for no more than 20% of the blend. Red wines are 80% of production and tend to be light and fruity with a characteristic, peppery, garrigue-scented note.

The whites are produced from Clairette Blanche, Bourboulenc, Granache Blanc, and a maximum of 30% of Roussane. These wines tend to be ripe and round with restrained aromatics. Much of the production is consumed locally and in the Cote d'Azur, but better examples are exported and will remind the drinker of "A Day in Provence" at a reasonable price. (Wine/Appellations)

Ventoux was known as the Cotes du Ventoux until 2008. The region is comprised of 51 communes strung out along the lower slopes of Mount Ventoux in the southeast section of the southern Rhone Valley. There are nearly 150 wineries in the area.

Ventoux produces reds and roses made from Grenache, Syrah, Cinsault, Mourvedre, and Carignan. Carignan may comprise no more than 30% of the blend and a smattering of other varietals can account for no more than 20% of the blend. Red wines are 80% of production and tend to be light and fruity with a characteristic, peppery, garrigue-scented note.

The whites are produced from Clairette Blanche, Bourboulenc, Granache Blanc, and a maximum of 30% of Roussane. These wines tend to be ripe and round with restrained aromatics. Much of the production is consumed locally and in the Cote d'Azur, but better examples are exported and will remind the drinker of "A Day in Provence" at a reasonable price. (Wine/Appellations)

Veraison is the first step in the maturation of grapes on the vine. The term refers to the first color change from green to purple (in black grapes) or green to lighter green (in white grapes), accompanied by a softening of the texture. (Wine/Other)

The Verdicchio dei Castelli di Jesi zone is located in northeastern Marche in central eastern Italy. The appellation is named for the city of Jesi, in the heart of the production zone. This is a moderate climate, with cool breezes from the nearby Adriatic Sea; giving the wines very good acidity, which gives these wines structure for lengthy aging. Indeed, Verdicchio is one of the longest aging whites in all of Italy (and, in reality, the world), as five to seven years is normal for even basic examples, while the best version, from older vineyards, taste out beautifully after two decades.

Verdicchio must make up a minimum of 85% of the wine; other permitted varieties include Trebbiano and Malvasia. Most examples are aged in steel or cement tanks to preserve the wonderful white flower, pear and apple aromatics, although some versions - especially single vineyard or older vine selections - do receive some oak aging.

While most versions are DOC, wines aged for a minimum of two years before release, and labeled as riserva, have earned the right to be labeled as DOCG. As a whole, Verdicchio is an excellent value, given that the demand for this wonderful white wine, is not as strong is it should be; prices range between $14-$20 for the DOC offerings, while the riserva examples retail between $25-35. (Wine/Appellations)

Vermouth is a fortified wine flavored with certain spices and herbs, including tree bark, seeds and flowers and in Europe, wormwood. The best known examples are from northern Italy, as there are several large manufactures located in Torino in Piedmont. High quality vermouth is also made in France.

There are red and white versions. White vermouth is most famously used in a classic martini, while red vermouth, which is generally sweet, is used in a Manhattan cocktail, among others. Equal parts of dry and sweet vermouth constitute a Perfect Manhattan. Vermouth, with its herbal ingredients, can also settle the stomach. (Wine/Classification & Attributes)

Vernaccia di San Gimignano is Tuscany's premier indigenous white wine and only whte DOCG. It comes from the famous and ancient village of San Gimignano, north of Siena, whose renaissance towers (one was measured by the height of one's tower, so to speak) were the skyscrapers of their day. The wine is made from a local grape called Vernaccia and tends to be soft and full with pleasant complimentary acidity. Though not as accomplished as Tuscany's reds, Vernaccia is not overly expensive, and will at least offer a measure of respite from another evening of Chardonnay. (Wine/Appellations)

Every James Bond fan will recognize the lines in the recipe below as the first martini James Bond ordered in Casino Royale.

The Kina Lillet Bond speaks of can be found today labeled as White or Blanc Lillet. It's a brand of dry vermouth made in France since the late 1800's that is often referred to as "the apèritif of Bordeaux". Bond's glassware of choice for the Vesper is a deep Champagne goblet. (Spirits/Cocktails)

Finishing hop primarily used for dry-hopping, with aromas of tropical fruit, herbs, and pine, and flavors of pineapple and passion fruit. Used in IPAs, Pale Ales, Stouts, and Porters. Somewhat similar to Topaz. Commercial examples of Vic Secret include: Oskar Blues IPA, Nogne Ø Vic Secret IPA. (Beer/Hops)

Victoria is, in Australian terms, a smaller state on the southeast coast of the continent. It has a wide range of appellations scattered throughout the state, from several regions in the mountainous interior that were planted in the gold rush of the 1860s, to newer appellations strung along the coast.

In broad terms, Victoria enjoys a cooler climate than South Australia or New South Wales and it is Australia's most important source of cool climate varietals such as Pinot Noir and Chardonnay. Victoria ranks third behind South Australia and New South Wales in terms of volume produced, and the state has a wealth of small, quality driven, boutique producers. For in-depth information on Victoria's wide range of sub-appellations consult those sections individually. (Wine/Appellations)

Vidal blanc is a hybrid white grape that thrives in cold climates. It is a cross of Ugni Blanc and Rayon d'Or. It is planted extensively in Eastern Canada and the Eastern United States. Producing high sugar levels, it is a favorite for ice wine production in Ontario's Niagara Peninsula. It is also vinified as a dry table wine with intensely fruity grapefruit and pineapple aromas and a rich texture. It is best enjoyed with shellfish, salads, fruit and cheese, and chicken dishes. (Wine/Grapes)

The Vieux Carre (pronounced voh care-eh) is a classic cocktail straight from New Orleans. It was Walter Bergeron who created this cocktail at the Hotel Monteleone in the 1930's, naming it after the French meaning "old square" which referred to the French Quarter. This is still one of the specialties of the establishment and sipping one at the spinning Carousel Bar is a great experience. The Vieux Carre is a complex cocktail that doesn't look quite right on paper but is stunning when properly mixed.
(Spirits/Cocktails)

Vigneron is a common French word for winegrower or winemaker. (Wine/People and Places)

The Vigneti delle Dolomiti IGT covers wines produced in the province of Trento and Bolzano in the northern Italian region of Trentino-Alto Adige. The IGT description is named for the Dolomite Mountains, which run the course of much of this region. Vineyards are often tucked in small valleys between mountain peaks, with some on lower hillsides. This is a very cool climate, so white wines, such as Gewürztraminer, Pinot Bianco, Sauvignon Blanc and Pinot Grigio are in abundance here, while red grapes such as Marzemino (Trentino), Lagrein and Schiava (Alto Adige) are representative for this territory. (Wine/Appellations)

Vignoble is a common French word for a winegrowing area. (Wine/People and Places)

Vignoles is an American white hybrid variety, grown most successfully in New York State as well as several midwest states such as Illinois, Missouri and Iowa. It is a relatively hearty grape, having good resistance to cold temperatures. Made primarily as a dry or off-dry white, there are a few late-harvest dessert and ice wines made from Vignoles. Typical flavors include apple, pear, peach, with nougat and lemon custard in the sweeter versions. Vignoles is excellent with spicy, aromatic foods such as curry or mole. (Wine/Grapes)

Vigor is a measure of the quality of growth expressed by a grape vine, as opposed to capacity which measures quantity of growth and development. (Wine/Other)

Vin is the French word for wine (vino in Spanish or Italian). The term is widely used in other languages as well. (Wine/Other)

This is a designation that covers Vin de Pays wines produced anywhere on the French island of Corsica, the birthplace of Napoleon in the Mediterranean. Translated as the "Isle of Beauty," these wines are a catch all of grapes and regions that fall outside more precise AOC boundaries. As such, generalizations are impossible, but many interesting and characterful examples do exist, though most are consumed on the island itself. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

This region covers the Ardèche to the south of the Rhône valley wine region. It seems to have become one of the regions of choice for Burgundy negociants who wish to diversify into cheaper varietal wines. The prime example is Beaune negociant Louis Latour who own extensive Chardonnay and Pinot noir plantings for their highly successful range of varietal Vin de Pays wines. In addition to these varieties Syrah does well here. However, the Ardèche is probably best known as the home to the $10 Viognier that actually tastes like a Viognier. This is where Georges Duboeuf decided to plant the largest holdings of Viognier in the world. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

Vin de Pays de'Herault is a sub-region located in the central section of the Vin de Pays d'Oc and many Herault varietal wines carry the Pays d'Oc designation. Nonetheless, it still has a high profile in its own right. The most expensive Vin de Pays of France comes from this large region: Mas de Daumas-Gassac. Aimé Guibert purchased an old farmhouse and its estate near the small town of Aniane in 1970, initially having no plans on vineyards and wine production until a Bordeaux enologist informed him that it was a 'God-given terroir' for wine making. Since then it has risen to become one of France's better estate wines and has not been slowed by having to bear a Vin de Pays label. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

This designation was used for non-fortified table wines produced in the southern reaches of the Maury AOC. As of 2011 a new AOC designation of Maury Sec was introduced to cover these wines. They are made from the same varietals permitted for the vin doux naturel of Maury, but rarely seen beyond the region. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

The Vin de Pays d'Oc encompasses the Languedoc and Roussillon regions that take in a huge swathe of vineyards from the vineyards of the Rhône all the way to the Pyrenees on the Spanish border. The vast region borders the Mediterranean, which provides cooling influences during the warm southern French summers and moderated temperatures during the winter. The Vin de Pays d'Oc designation is responsible for 80% of Vin de Pays production in France, and only the very best of this is ever exported. The region is best known through the portfolios of major brands. All of France's classic varieties are grown in this region. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

Literally, the garden of France, this is the large multi-departmental Vin de Pays that covers the entire Loire region and beyond. Being a cool, northerly region, it is known for white wines. Good value Loire-styled Sauvignon Blanc and even crisp, lighter Chardonnay are produced here. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

In the 1980s and 1990s the popularity in countries such as the USA and Britain of user-friendly, inexpensive, varietally-labeled wines created the demand for a category of wine that the French were not meeting. This challenge was taken-up in what was the heartland of 'vin ordinaire', that part of France historically called the Midi that covers the Languedoc and Roussillon departments.

Languedoc-Roussillon has planted much of its vineyards with classic varieties such as Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Chardonnay, and even Viognier. These wines, labeled as Vin de Pays d'Oc, have been a notable export success in an era when France has lost export market share to New World regions. Frequently priced at less than $10, these wines often deliver what they promise, without any of the baggage associated with overpriced, mediocre, or downright poor wine from one of France's more glamorous appellations.

Vin de Pays are regional wines that are not subject to the complex, restrictive laws that govern appellations. A low minimum yield, strict maximum production limits, mandated grape varieties, and stipulations about typicity are out. Instead Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon can grow in relative proximity to each other. The producer can make their wine to meet the demands of the market, choosing to have low yields or to oak age. Most importantly, Vin de Pays can be labeled with the grape variety or blend of grape varieties from which they are made.

A disappointing Vin de Pays is merely a poor generic wine. A bad Appellation Controlée wine that is supposedly typical of its appellation is often little more than a sham for which the consumer often pays too much. Self-regulated 'typicity' of their wines from appellations is what allows poor producers to prosper in 'big name' appellations.

Generally, France's appellation system prohibits varietal labeling, Alsace excepted. Thus a Sancerre is not labeled as a Sauvignon Blanc, nor is a Médoc wine labeled as Cabernet Sauvignon. However, some large producers in Bordeaux and even Burgundy have taken to having it both ways by labeling their basic generic appellation wines with varietal labels. Technically, this is forbidden, but the authorities have not enforced the letter of the law.

Although the Pays d'Oc is the best known of Frances regional wines, it is far from the only one. There are over 100 Vin de Pays designations. The large departmental Vin de Pays regions each have a multitude of smaller Vin de Pays sub-regions and the vast majority of the latter will never see the shores of the U.S. (Wine/Appellations)

Vin Santo is a style of dessert wine closely associated with Tuscany and made in a large number of the region's appellations. Tasting Claude Basla’s sensational but markedly sweet Vin Santo at Altesino, it became clear that there is a wider spectrum of Vin Santo styles than we had previously assumed. Smiling, as if he had seen this reaction to his amazing nectar before, he declared the "best Vin Santo's are made with completely healthy grapes." Indeed Vin Santo may look like an old Sauternes made with nobly rotted grapes, but they are actually very different beasts.

Vin Santo can be used for more than the traditional dip for biscotti. Drier versions also make a fine aperitif. This stylistic variance may make them confusing to non-Italian consumers because they are not simply interchangeable with other dessert wines and in flavor profile often fall somewhere between Sherry and Tokaji.

The origins of Vin Santo lie with the Catholic Church, where it was used as, presumably sweet, sacramental wine. Contemporary Vin Santo now has a DOC designation and it is considered a vinous Tuscan delicacy. The production method of this traditional wine style has not changed much over the decades. The grape varieties used for making Vin Santo are typically Trebbiano or Malvasia, though other grape varieties may occasionally be included in the blend. Much like French Vin Doux Naturel, the grape sugars are concentrated by drying the bunches on straw mats or hanging them in a dry room from the time of harvest until early in the next year.

Over the course of drying, the grapes shrivel to become raisined, but they should not develop rot. At this point they are pressed to obtain a thick, sticky must that is fermented in small, old barrels over many months. Fermentation proceeds at a snail's pace, often until the wine is almost dry. The complex character of a Vin Santo is formed by years of aging in the same small barrels until it is bottled.

Vin Santo is a wine that comes in many different styles. Some of the most profound and complex examples have some of the attributes of a dry amontillado Sherry, or in other words a complex, oxidized character with dry, spicy flavors that on the end of the palate. Other equally profound examples have a brilliant streak of acidity, underlying fruitiness, and a degree of sweetness. Between these two stylistic extremes lies the entire spectrum of Vin Santo possibilities. (Wine/Appellations)

Vin Santo is a style of dessert wine closely associated with Tuscany and made in a large number of the region's appellations. Tasting Claude Basla’s sensational but markedly sweet Vin Santo at Altesino, it became clear that there is a wider spectrum of Vin Santo styles than we had previously assumed. Smiling, as if he had seen this reaction to his amazing nectar before, he declared the "best Vin Santo's are made with completely healthy grapes." Indeed Vin Santo may look like an old Sauternes made with nobly rotted grapes, but they are actually very different beasts.

Vin Santo can be used for more than the traditional dip for biscotti. Drier versions also make a fine aperitif. This stylistic variance may make them confusing to non-Italian consumers because they are not simply interchangeable with other dessert wines and in flavor profile often fall somewhere between Sherry and Tokaji.

The origins of Vin Santo lie with the Catholic Church, where it was used as, presumably sweet, sacramental wine. Contemporary Vin Santo now has a DOC designation and it is considered a vinous Tuscan delicacy. The production method of this traditional wine style has not changed much over the decades. The grape varieties used for making Vin Santo are typically Trebbiano or Malvasia, though other grape varieties may occasionally be included in the blend. Much like French Vin Doux Naturel, the grape sugars are concentrated by drying the bunches on straw mats or hanging them in a dry room from the time of harvest until early in the next year.

Over the course of drying, the grapes shrivel to become raisined, but they should not develop rot. At this point they are pressed to obtain a thick, sticky must that is fermented in small, old barrels over many months. Fermentation proceeds at a snail's pace, often until the wine is almost dry. The complex character of a Vin Santo is formed by years of aging in the same small barrels until it is bottled.

Vin Santo is a wine that comes in many different styles. Some of the most profound and complex examples have some of the attributes of a dry amontillado Sherry, or in other words a complex, oxidized character with dry, spicy flavors that on the end of the palate. Other equally profound examples have a brilliant streak of acidity, underlying fruitiness, and a degree of sweetness. Between these two stylistic extremes lies the entire spectrum of Vin Santo possibilities. (Wine/Appellations)

Vin Santo is a style of dessert wine closely associated with Tuscany and made in a large number of the region's appellations. Tasting Claude Basla’s sensational but markedly sweet Vin Santo at Altesino, it became clear that there is a wider spectrum of Vin Santo styles than we had previously assumed. Smiling, as if he had seen this reaction to his amazing nectar before, he declared the "best Vin Santo's are made with completely healthy grapes." Indeed Vin Santo may look like an old Sauternes made with nobly rotted grapes, but they are actually very different beasts.

Vin Santo can be used for more than the traditional dip for biscotti. Drier versions also make a fine aperitif. This stylistic variance may make them confusing to non-Italian consumers because they are not simply interchangeable with other dessert wines and in flavor profile often fall somewhere between Sherry and Tokaji.

The origins of Vin Santo lie with the Catholic Church, where it was used as, presumably sweet, sacramental wine. Contemporary Vin Santo now has a DOC designation and it is considered a vinous Tuscan delicacy. The production method of this traditional wine style has not changed much over the decades. The grape varieties used for making Vin Santo are typically Trebbiano or Malvasia, though other grape varieties may occasionally be included in the blend. Much like French Vin Doux Naturel, the grape sugars are concentrated by drying the bunches on straw mats or hanging them in a dry room from the time of harvest until early in the next year.

Over the course of drying, the grapes shrivel to become raisined, but they should not develop rot. At this point they are pressed to obtain a thick, sticky must that is fermented in small, old barrels over many months. Fermentation proceeds at a snail's pace, often until the wine is almost dry. The complex character of a Vin Santo is formed by years of aging in the same small barrels until it is bottled.

Vin Santo is a wine that comes in many different styles. Some of the most profound and complex examples have some of the attributes of a dry amontillado Sherry, or in other words a complex, oxidized character with dry, spicy flavors that on the end of the palate. Other equally profound examples have a brilliant streak of acidity, underlying fruitiness, and a degree of sweetness. Between these two stylistic extremes lies the entire spectrum of Vin Santo possibilities. (Wine/Appellations)

Vina is the Spanish word for vineyard. Sometimes the term is used in California as part of the name of a wine property. (Wine/Other)

The aroma or flavor of vinegar in a beverage is usually an indication of undesirable volatile acidity. It is occasionally acceptable and desirable in certain styles such as lambic beers. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

Vinho Regional Lisboa is a term used to identify the wines of the Lisboa (Lisbon) region, centered around the city of Lisbon, the capital of Portugal. Situated in central western Portugal, near the Atlantic Ocean, there are varied conditions here, as there are nine separate DOC appellations, ranging from the cool climate near the ocean to a warmer, drier climate east of the sea.

Most vineyards in Lisboa (formerly known as Estremedura) are located north of Lisbon, and are planted with a myriad of varieties. For whites, Arinto, Malvasia and Seara-Nova are important, while reds vary from Touriga Nacional to Alicante Bouchet and even a bit of Cabernet Sauvignon. The most famous white is Bucelas, a DOC, produced from Arinto; this is a dry, crisp, aromatic white that is sometimes made as a sparkling wine. Pair this with local shellfish.

The finest reds are from warm DOCs such as Alenquer, east of Lisbon, and Arruda, south of Alenquer. The wines are a mix of local and international varieties, and are fruit-forward with ripe black fruit notes. These are best paired with roast meats, game and aged cheeses. The best, priced in the low $20 range on US retail shelves, are meant for medium-term drinking, from five to seven years. (Wine/Appellations)

Vinho Verde (literally "green wine") is the largest DOC of Portugal and certainly one of its most beloved. Situated in the far northwest, close to the Atlantic as well the northern border with Spain, Vinho Verde is famous for its charming white wines, produced from several local varieties. These include Trajadura, Arinto, Avesso and Alvarinho (known in Spain as Albariño). Most examples of Vinho Verde are medium-bodied with pleasing melon, pear and yellow flower aromas, but some are lightly sweet; both styles may have a touch of petillance, and appear lightly sparkling. These are ideal summer sippers on a hot day!

While these are the most recognized examples of Vinho Verde, there are also full sparking wines - these were approved in 1999 - and even red Vinho Verde, made primarily from the Vinhao grape. These reds are high in acidity, with deep color, and relatively low in alcohol. (Wine/Appellations)

The Vinho Verde DOC is the largest of Portugal; located in the far northwest, close to the Atlantic as well as the northern border with Spain, Vinho Verde is best known for its charming, easy-drinking white wines, produced from local varieties such as Trajadura, Arinto and Alvarinho (known as Albariño in Spain). There are also sparkling versions of Vinho Verde as well as some reds, produced from the Vinhao grape. These reds are high in acidity, with deep color, and relatively low in alcohol. (Wine/Appellations)

Vinifera is the scientific name of the primary species of Vitis (vines) used for winemaking. Vitis vinifera produces nearly all the world's wines (certainly all the world's best wines). (Wine/Other)

Winemaking, including all the operations and processes involved is called vinification. (Wine,Beer,Spirits,Sake,Mead/Production)

Vino de Castilla or Vino de la Tierra de Castilla is situated in the La Mancha region, in central Spain, just south and east of the city of Toledo. This wine zone is also known as Castilla-La Mancha; at 450,000 acres of vines, this is Spain's largest wine district and one of the largest in the world. Much of this viticultural landscape is a vast plain, with vineyards on flatlands that receive a great deal of sun. As you might imagine, the level of quality varies here, from inexpensive, simple whites and reds to more full-bodied, age worthy reds, the best of which are comparable to a Riserva Rioja (but priced less).

One of the primary products is brandy made from the Airen variety, which accounts for more than 70% of all plantings. At the other end of the spectrum are the riserva reds, made from Tempranillo. These wines, offering marvelous complexity, display the true potential of Vino de Castilla. (Wine/Appellations)

The town of Montepulciano in the southeast of Tuscany is host to one of the region's most ancient wines, Vino Nobile di Montepulciano. In style one might say that the best Vino Nobile is a combination of the grace and finesse of fine Chianti Riservas and the power of Brunello.

They are certainly muscular wines that can require patient cellaring. Sangiovese in the guise of Prugnolo Gentile forms the bulk of the typical blend here, and many producers choose to ignore the optional white varieties that traditionally have been used, but are no longer mandated. Softer red blending grapes are used to reduce the toughness of Prugnolo in its youth. Vineyards are mostly planted on gentle southeast facing slopes that become rather steeper around the town itself.

While Vino Nobile di Montepulciano has had a good reputation for several centuries and was, surprisingly, Italy’s first appellation to receive coveted DOCG status, there is no doubt that the region lies in the shadow of its more famous Tuscan neighbors, Montalcino and Chianti Classico.

It’s status as the red headed stepchild of the "big three" seems to have led to a vicious circle whereby the price levels for its top wines are, by-and-large, well below those of its neighbors. This in turn has helped to channel investment toward the more glamorous regions of Tuscany. But is this fair?

On the face of it, Montepulciano would seem to have every advantage that the vineyards of Montalcino have. The region has a wealth of slopes, the same warm and sunny climate, and elevations that should give the wines a sense of balance. While Montepulciano uses a different variant of Sangiovese (Prugnolo Gentile) than Montalcino (Sangiovese Grosso) does, the differences between the two regions seem on paper to be less drastic than the final product would indicate.

Winemaking in Montalcino is a bit more variable, on the whole, and producers need to be chosen with care. That being said, Vino Nobile from a good producer in a good vintage will provide fantastic value when compared to Brunello. Try paring with rich ragus. (Wine/Appellations)

The town of Montepulciano in the southeast of Tuscany is host to one of the region's most ancient wines, Vino Nobile di Montepulciano. In style one might say that the best Vino Nobile is a combination of the grace and finesse of fine Chianti Riservas and the power of Brunello.

They are certainly muscular wines that can require patient cellaring. Sangiovese in the guise of Prugnolo Gentile forms the bulk of the typical blend here, and many producers choose to ignore the optional white varieties that traditionally have been used, but are no longer mandated. Softer red blending grapes are used to reduce the toughness of Prugnolo in its youth. Vineyards are mostly planted on gentle southeast facing slopes that become rather steeper around the town itself.

While Vino Nobile di Montepulciano has had a good reputation for several centuries and was, surprisingly, Italy’s first appellation to receive coveted DOCG status, there is no doubt that the region lies in the shadow of its more famous Tuscan neighbors, Montalcino and Chianti Classico.

It’s status as the red headed stepchild of the "big three" seems to have led to a vicious circle whereby the price levels for its top wines are, by-and-large, well below those of its neighbors. This in turn has helped to channel investment toward the more glamorous regions of Tuscany. But is this fair?

On the face of it, Montepulciano would seem to have every advantage that the vineyards of Montalcino have. The region has a wealth of slopes, the same warm and sunny climate, and elevations that should give the wines a sense of balance. While Montepulciano uses a different variant of Sangiovese (Prugnolo Gentile) than Montalcino (Sangiovese Grosso) does, the differences between the two regions seem on paper to be less drastic than the final product would indicate.

Winemaking in Montalcino is a bit more variable, on the whole, and producers need to be chosen with care. That being said, Vino Nobile from a good producer in a good vintage will provide fantastic value when compared to Brunello. (Wine/Appellations)

Vinous is tasting term to describe the "wine like" smell or taste which is common to all grape wines. Other beverages like some sakes or barley wine beers will often develop vinous characteristics. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)

Formerly part of the Côtes-du-Rhône appellation, the Vinsobres wine region covers just 7km of hillsides in the commune of Vinsobres, in Provençal Drôme. The wines from this appellation must contain at least 50 Grenache and 25% Syrah and/or Mourvedre.

The Vinsobres terroir is characterized by its high density of Syrah vines which lend the wines their remarkable freshness and spicy character. Situated in Provençal Drôme, Vinsobres is one of the region’s highest altitude appellations. It benefits from the influence of the Pre-Alps and local winds. It also enjoys a Mediterranean influence.

Wines from Vinsobres are characterized by their freshness and delicate tannins owing to the position of this terroir on the edge of the Pre-Alps. The influence of eastern air currents coming from the mountains results in cool nights, which slows the ripening process. The wines possess an exceptional balance between tannins, acidity, spice and red fruit aromas which ensures good structure and aging potential.

When blended, the Vinsobres' grape varieties of Syrah, Grenache, and Mourvedre produce deep-colored red wines with red berry aromas, powerful structure, good alcohol-acidity balance, and plenty of freshness. They make the ideal choice for Provençal dishes featuring lamb, game, olives and truffles. In most cases, Vinsobres red wines can be aged for 5 to 10 years. (Wine/Appellations)

Vintage is the "year" or season of winegrowing. Vintage wine is defined as wine which is produced at least 95% from grapes harvested in a single, stated year. Note that this is not necessarily the year in which the grapes were grown or the wine was bottled, but the year in which the grapes were HARVESTED. For example, as a sales gimmick, to help promote the highly unusual climate of upper Monterey County, Ca, wine grapes were harvested extremely late in the 1978 season -- on January 2nd, 1979 to be exact. The wine was made in a Nouveau Beaujolais style and sold as 1979 vintage as early as March, 1979! (Wine/Classification & Attributes)

Wines specified to have been harvested during one and only one specific year, which is named on the label. See Vintage. (Wine/Classification & Attributes)

Vintner is a common term for anyone in the wine business. It was originally reserved for those who grew grapes and produced wine, but common usage to date includes anyone in wine, whether in sales, marketing or production. (Wine/People and Places)

If you had to use one word to describe the flavor profile of Viognier, it would be exotic. Aromas of this lovely variety range from peach pie and cream to pineapple and honeysuckle. Famed for its role as the grape of the rare white wine Condrieu from France's Rhone Valley, dozens of California producers, from Lodi to Santa Ynez Valleys now work with Viognier, as do a few producers in Washington State and even in Virginia.

The distinctive fruit perfumes are so engaging, thus the use of oak is diminished in most versions of domestic Viognier. Most are delicious wines that are at their best at an early age; consume within three to five years of the vintage date. Pair these wines with Asian, Thai or fusion cuisine - especially with pineapple or peanut sauce - or sushi/sashimi. (Wine/Grapes)

Thomas Jefferson is one of this nation's better known wine-lovers. Never accused of turning down a good drink, he spent much of his time trolling around Europe, invariably sampling the local tipple. He brought back more than a passion for wine with him. An avid horticulturist, he set about reproducing the great wines of Europe in his back yard at Monticello. Today, modern-day residents of the Old Dominion have taken up the torch, and the state is a hot bed of wine production in the Mid-Atlantic. The most promising appellation? Monticello, the region around the bucolic town of Charlottesville with its Jefferson-designed university campus, which is nestled in the foothills of the Blue Ridge Mountains.

Though Virginian wines were well known in the early years of the 19th century, Prohibition was the final setback for an industry that had sputtered along for the previous hundred years. In recent times, however, the area has once again taken up winemaking, and it would seem that more and more are jumping in with every passing year.

The notoriously long, hot summers are certainly capable of bringing all sorts of grapes to ripeness, but the intense humidity brings with it its own problems. This humidity is probably the biggest problem a modern-day Jeffersonian winemaker faces. It makes the region an attractive home to a number of bugs that like to munch on grapevines, but more seriously provides ideal conditions for rot in the vineyards-particularly later in the season when sugars have accumulated in the grapes. Virginia's viticulturists are a hardy lot, constantly combating nature's whims.

Given the difficulties, it may be surprising that Virginia actually makes some pretty good and occasionally outstanding wines. Reds are really the forte, with Bordeaux varietals seemingly the most popular. However, Virginia is also home to some of the nation's most experimental winemakers. Foremost among them would be Dennis Horton of Horton Vineyards, who has developed a national following for his Viognier and Rhone-style blends. The rapid-fire Mr. Horton seems to have just about everything planted, from Rkatsetelli, a little-known Eastern Mediterranean white, to a range of Portuguese table reds. If it's not there now it's because he's already ripped it out.

Then there is Barboursville, just down the road from Horton, an impressive estate owned by the Zonin family of Italy, one of that nation's larger wine-producers. It would seem that Signore Zonin likes to envision himself the country gentleman while riding around the property, surveying it on horseback, and no doubt cutting a dashing figure in the process. Less dashing perhaps, would be his winemaker Luca Paschina, an enologist from Alba in Piedmont who readily admits to being an awful horseman, and has come to look upon the owner's occasional visits with some trepidation because of it. Nonetheless, he is a better winemaker than equestrian, and has proceeded to add Italian specialties such as Barbera and Malvasia to the line-up.

What it all adds up to is an eclectic mix of young wineries that are all finding their own ways. As such, it is difficult to generalize about the wines, other than to say that they run the gamut. In some ways, that makes the region a lot of fun, as experimentation is sometimes rewarded. This makes it difficult to predict Virginia's future, but with characters like these, half the fun will no doubt be in getting there. (Wine/Appellations)

Vistalba, meaning "view of the dawn" in Spanish is a sub region of Mendoza located in the foothills of the Andes just to the southwest of the city. At 3,300 feet of elevation these are the highest vineyards in the historic heart of Mendoza and the slightly cooler climate has long afforded the region a reputation for producing excellent whites from Chardonnay and Torrontes in addition to Malbec.

Some big names, including Fabre Montmayou, have looked to the region recently as a less extreme version of the new plantings in the Uco Valley to the south. The wines themselves tend to perfumed and elegant, while still providing a sturdy backbone to the reds. (Wine/Appellations)

Viticulture is the science, art and study of grape growing. (Wine/Production)

This is a refreshing vodka sour drink that is perfect for hot days. The concept is simple and follows the classic 'collins' drink formula of spirit, sour, soda. For example, replace the vodka with gin for a Tom Collins or with bourbon whiskey for a John Collins. By adding the soda to the glass first, its bubbles do the work of diluting, mixing, and agitating for you- eliminating the need for shaking. (Spirits/Cocktails)

A classic martini that subs vodka for gin probably first surfaced between the 1930s and 1950s when vodka was first introduced to the US. The secret to an excellent martini is properly chilling and diluting it. Be sure to stir for long enough to get it ice cold but not so long that you dilute it to the point of wateriness. Also key in the production of an ideal vodka martini is a freezer chilled stemmed serving vessel to keep the cocktail cold for as long as possible. (Spirits/Cocktails)

Most of the flavor components of wines are volatile, or easily perceivable by the nose. Volatile acidity refers to the acetic acid and ethyl acetate content of wines, their vinegary aspect. (Wine,Beer,Spirits,Sake,Mead/Chemistry & Flaws Tasting Terms)

Volatile acidity refers to the acetic acid or vinegar content of a wine. Used as an index of bacterial activity since volatile acid arises only from microbial spoilage of wines in the presence of air. It is referred to colloquially as "V.A." (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)

The most elegant and delicately perfumed Pinot Noirs in Burgundy come from the small commune of Volnay, sandwiched between Meursault to the south and Pommard to the north. The many small producers in Volnay maintain an impressive quality level across the board and the fragrant style applies well to wines from throughout the appellation, at least when compared to the bigger wines of its neighbor, Pommard. Volnay produces more Premier Cru wine than Village wine, a factor that may help explain its high average quality level. (Wine/Appellations)

Price and expectations, if not outright quality reach their peak with Burgundy's Cote de Nuits wines of Vosne-Romanee and Flagey-Echezeaux. The latter's vineyard are so limited and contiguous with those of Vosne that it is often referred to in the same breath. Four of the eight Grand Cru vineyards are monopoles (owned exclusively by a single producer). The wines of Vosne have probably consumed more critics' ink over the years than most of the rest of the region put together. The finest examples are silky and powerful with a degree of minerality matched by austere dark fruit flavors; they are classic cellaring wines. The general style holds well throughout the Premier Crus and even the Village wines. Alas, not many bargains will be found bearing Vosne-Romanee or Echezeaux on the label. (Wine/Appellations)

Vouvray is a large AOC in the Touraine district of the Loire Valley located just east of the city of Tours. The appellation is dedicated almost exclusively to Chenin Blanc in a variety of guises. Cooler years see the production of dry table wines, and sparkling wines made in the methode champenoise, while warmer vintages favor the production of sweeter wines.

The region is situated on top of a plateau that is bisected by a number of small streams, which makes for a climate that encourages Botrytis and allows for the production of dessert styles. With more than 5,000 acres under vine, Vouvray is by far the largest producer of Chenin Blanc based wines in France, and produces over a million cases of wine per year.

While some producers are experimenting with oak, this is a rarity, and the vast majority of Vouvray is bottled early as a pure varietal expression. Since vintage plays a huge role in determining the style of the wine, Vouvray will often carry one of several indicators of sweetness. Those labeled "Sec" are dry, "Demi-sec" will be between 0.4 and 1.2% residual sugar, "Moelleux" will be between 1.2 and 4.5% residual sugar and will also often have a Botrytis influence, and "Doux" will be a dessert style of over 4.5% residual sugar.

Vouvray has a deserved reputation for its ability to age due in large part to the high acidity levels of the Chenin Blanc grown here, with the sweeter styles capable of developing in the bottle for decades. Conversely, sparkling Vouvray does not age well and is meant to be drunk in youth. (Wine/Appellations)