1. Grading
The French wine classification can be divided into four levels. If prices are expressed as a pyramid, the order from base to top is: daily table wine (VindeFrance), regional table wine (VindePays), fine regional table wine (V.D.Q.S), and authorized regional wine (A.O.C).
2. Production area
Bordeaux is a large production area and one of the "top ten wine production areas" in France. Bordeaux has five major production areas, namely Medoc, Pomerol, Saint-Emilion, Graves and Sauternes.
France’s “Top Ten Producing Regions” are Champagne, Alsace, Loire Valley, Burgundy, Juraet Savoir, Rh?ne Valley, Bordeaux, Southwest Region, Languedoc-Roussillon, Provence-Corsica.
3. Chateaus
Bordeaux’s “six famous chateaux” are not the “eight famous chateaux”: the super first-class chateau is Chateau Yquem, and the first-level chateau is Lafite, Latour, Margaux, Hongyanrong, and Mouton (upgraded from second-level wineries to first-level wineries, and together with the other five wineries are known as the "Six Famous Chateaus").
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Extended information
Deciding on wine Six major factors that determine good or bad: grape variety, climate, soil, humidity, vineyard management and winemaking technology. The same grapes are different if they are planted on a hillside than at the foot of the mountain. For example, as the altitude increases, the temperature drops, and the picking time has to be delayed.
In addition, the duration of sunlight is also very important. Too little will cause sourness, and too much will cause sweetness. The French government stipulates that the number of sunshine hours for grapes from flowering to picking is 1,300 hours.
Similarly, if the soil is different, the quality is also different: the poorer the soil, the better the wine. If the land is fertile, the sugar content in the grapes will be too high. Humidity is also important: good wine is made where you can see the river.
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