8Wines’ Six of the Best French Wines to Buy Right Now

The Gamay-based red Brouilly is the most southerly Beaujolais wine, and wines made here are some of the most fruit-forward with berry flavours and luscious ripe plum. Dominique Piron has family roots here dating back to 1590, and now the 14th generation are making wine and taking care of the land for future generations.

This Brouilly has blueberry, dark cherry, kirsch and blackcurrant with hints of aniseed, cinnamon and violets. Silky smooth with nice tannins and a hit of acidity, it is perfect for as a versatile gastronomic wine. It goes exceptionally well with a hearty pot-au-feu beef stew, seared duck breast with cherry sauce, or garlicky sausages.

The Gamay grapes are from 50-year-old vines planted on granitic soils that provide elegance. Piron insists on harvesting by hand to make sure they are collected in the best conditions, and the wine is fermented for 10 to 12 days.

The interesting design of this bubbly wine catches the eye right away, and on the nose, it gives aromas of nectarines and peaches. Furthermore, hints of brioche and toast, and the first sip fascinates with silky smooth bubbles, long clean finish, of course, with refreshing acidity levels. An ideal aperitif dry Crémant goes well with fresh seafood, pan-fried fish and French cheeses.

The base is Chardonnay from Sieur d’Arques vineyards near the Pyrenees. This region gives a refined sparkling wine with subtle chalky minerality, also having a small amount of Chenin Blanc and a dash of Pinot Noir. That’s why this impressive wine has a distinctive hue.

The same traditional method for creating Champagne is used, and the wine has a second fermentation in the bottle. Then, it is left to age for one year with the lees, and this makes a rich texture with gentle notes of nuts, pastries, and freshly-baked bread.

Jean-Luc Colombo has made a charming Provençal rosé of Syrah grape blended with Grenache and Cinsault. No wonder he’s called the ‘Winemaking Wizard of the Rhône’! As a child, he used to sail along the Côte Bleue, west of Marseilles. After returning, passing the rocky coves, he would thank the Lady of Le Rouet, who has a chapel above her cove. This wine is his homage to this beautiful part of France and the Lady who watches the people who sail there.

It is made with the saignée method, creating aromatic and light wine, matured in stainless steel tanks. It stays there for up to five months before bottling. On the nose, expect cherries, ripe redcurrants, and hints of Mediterranean herbs like oregano and thyme; on the palate, it has a silky smooth texture, mouthwatering freshness, with a clean finish. It pairs well with grilled fish, fruits de mer, and sushi.

This French Pinot Noir from the Alsace region is made from grapes grown on great well-draining limestone soils, which are similar to those in Clos de Béze in Burgundy. The impressive winemaker Jean Michel farms the vineyards biodynamically and organically to create the best possible fruit that requires only a light touch when it comes to the winery.

Half of the young wine following vinification is stationed in large casks and the remainder ages in stainless steel tanks for one year. This process gives a medium-bodied, great vibrant wine with raspberry aromas and bright red cherry, and mouthwatering freshness.

The Marcel Deiss Domaine is considered one of the leading estates in the Alsace region because of the leadership of Jean Michel Deiss, who is the third generation. His unconventional methods include using ancient indigenous grape varieties, and he also creates a perfect mixture of various varieties.

This impressive Crémant de Bourgogne Rosé charms everyone because of its pink hue created from a blend of Gamay, Chardonnay, and Pinot Noir grapes. Perfect as an aperitif to be enjoyed with friends, this wine has a vibrant freshness, smooth mousse, and ripe red berry flavours. It pairs well with light salads, charcuterie, and cheeses.

The grapes are macerated shortly and gain colour from the skins. The fruit is pressed, but each varietal is handled separately until the final blending phase, and then the must is fermented with a traditional method that is also used for making Champagne. It ages for one year, and this provides freshness and extra structure, and complexity. Louis Bouillot’s estate has been producing elegant wines since 1877; they are one of the top producers in Crémant de Bourgogne. Combining tremendous experience and modern technology, this estate produces impressive sparkling wines.

Made from organically grown Marselan, Merlot and Grenache grapes grown on the Mordorée, this vibrant wine has an elegant style. Fermented in stainless steel tanks, it preserves the delicate aromatics and racy acidity, and it gives hints of red cherries, raspberries, and strawberries. On the mid-palate, it provides a subtle touch of sweetness. A refreshing aperitif that pairs well with goat’s cheese, salmon, roast chicken, and leafy salads.

Christophe and Francis Delorme founded this winery in 1986, and it’s named after the woodcock bird that now is an endangered species. Now it is run by other family members as well. This family respects nature, and keeps the estate in top condition by farming biodynamically and organically.

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