France organizes its winegrowing into regions, each with its own grape varieties and its own hierarchy of sites. Pinot Noir and Chardonnay define Burgundy, Riesling and Pinot Gris Alsace, Chenin Blanc the Loire, Chardonnay and Pinot Meunier Champagne, while in the south Syrah, Grenache and Carignan dominate. The estates work organically or biodynamically, with spontaneous fermentation, lees ageing and restrained use of sulphur.
