Food of Paris

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Marie-Noel Rio. Food of Paris

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THE FOOD OF

PARIS

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France has six main wine-growing regions. Alsace, Bordeaux, Burgundy, Champagne, Côtes-du-Rhône, and the Loire Valley, to which are added neighboring regions, doubtless less prestigious but often excellent and—thanks to their prices—extremely popular.

Alsace produces mostly spicy white wines, from simple light wines (Sylvaner, Pinot blanc) to fruitier wines (Pinot gris, Gewurztraminer, muscat), by way of the Riesling, a fine grape variety with a well-deserved reputation. The vendanges tardives or late harvest wines, made from grapes left on the vine until the first frost, are magnificent, rich in natural sugars and fragrance (not to mention high in price, and rightly so). Let's not forget the Crémant, a sparkling wine made in the same way champagne is, and Pinot Noir, the only red grown in the region.

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