• Savoie, Bugey, Corsica and Lorraine

     These 4 are the remaining wine producing regions in France. They have no commonality among them but are lump together here to round out the descriptions of all the French wine regions.
    Savoie: With vineyards spread out in isolated patches on the foothills of the French Alps the wines of Savoie are closer in style to the wines of Switzerland. Essentially these are mountain wines made majority from a plethora of local white grapes (Chasselas, Altesse, Jacquére, etc.). The wines are light fresh and flowery best for early drinking. The classification for a small area is un-necessarily complicated (21 Crus) but the wines are gaining in popularity and curiosity.

    Bugey: This small producing region is smack right between Jura and Savoie and as such we can expect the wine style and taste to be in between as well because the grapes allowed here are the same from those regions: Chardonnay, Altesse, Jaquére, Pinot noir, Gamay, Poulsard, etc. The appellation is not AOC but VDQS. White (sweet and dry), red and rosé are produced under 4 Crus.

    Corsica: This island in the Mediterranean is more Italian than French. The main grape varieties are Vermentino for white, Grenache and Nielluccio (Sangiovese in Italy) for red. There are 2 producing areas, Patrimonio in the north of the island and Ajaccio in the south-west. There are 9 appellations of which the most common is AOC Vin de Corse.

    Lorraine: This is the smallest producing region in France and the northerly-most. The wines are close in style to those of Alsace made from Muller-Thurgau (cross between Riesling and Sylvaner), Gamay and Pinot Noir. There are 4 appellations, 2 each of Moselle and Côtes-de-Toul.

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