Alsace remains a particular favourite of mine, with tasty, aromatic, food-friendly whites of a style and charm that you simply won't find anywhere else.
The Rhône Valley is hard to beat for reds of real character and value, while Languedoc-Roussillon and the more obscure appellations of the Loire, southwest France and Provence are home to some delightfully quirky and individual wines, made both from the classic varieties as well as from rediscovered and revitalised local ones.
Chablis - This is a region in northern Burgundy well known for Chardonnay. It's a restrained, elegant and minerally style of wine.
Pouilly-Fuissé - Is another style of Chardonnay, from central Burgundy.
Sancerre - Situated in the eastern Loire valley, the wines are mainly Sauvignon Blanc and Semillon. While not as aromatic as New Zealand Sauvignon Blanc, the dry minerally texture of Sancerre makes it an ideal food wine.
Pouilly-Fumé - Another wine made from the Sauvignon Blanc grape, except from another part of the Loire.
Champagne - Made from Pinot Noir, Chardonnay and Pinot Meunier. The wines are often blended with different ratios of each grape and some - such as Blanc de Blanc are made from 100 per cent Chardonnay.
Alsace - Very close to the German border, this is the cooler climate aromatics region of France where stunning Gewürztraminer, Riesling and Pinot Gris is made.
Cotes du Rhone - A warm region in the south of France known for more robust, higher alcohol wines. The main varieties grown are: whites - Viognier, Roussanne, Marsanne reds - Syrah, Mourvedre, Grenache.
