Deciphering the wine label's code can be difference between deliverance or damnation

France has the most comprehensive system of wine classification and relatedly labelling in the world. 

While there are inevitable exceptions – wines that either surpass their designated “class” or fail to meet their appellation standards – almost every French wine should provide a reasonably clear indication of its quality and style through its label.

Generally, the French legal and labeling system operates on a hierarchical pyramid structure. At the apex are the 

, further divided into the Médoc into first, second, third, fourth, and fifth growths, or 

. Below these, or instead of them, certain regions have 

, which are marginally superior to village wines from specifically named villages. Moving down the pyramid are the regional designations, ranging from the highly precise Beaujolais villages to the vast Bordeaux region. In every case, while the type of grapes used and the winemaking techniques are dictated by law, the fundamental quality of the wine originates from the unique character (climate or soil, for instance) of specific vineyards and regions.

AOC (Appellation d’Origine Contrôlée):

 quality control designation for the best wines, guaranteeing provenance and grape variety

 white wine made from white grapes – usually sparkling

 red grape variety – used particularly for Bordeaux

 white grape variety – Burgundy, champagne

 code on champagne label for wine made by a cooperative

 in champagne, less fizzy than usual wine; otherwise AOC sparkling wine made by 

 Bordeaux classified historically as of a certain quality, e.g. first, second, third growth

 the best or one of the best vineyards in a particular commune

 champagne labelled under a secondary brand

 soon-to-be-outlawed description of wine made by the champagne method

 champagne made by a large négociant – i.e. all famous champagne

 wine sold within months of the harvest – e.g. Beaujolais

 champagne left on its yeast for longer than usual

 late harvest (Alsace), an indication of sweet quality

 bottled on its yeast – usually Muscadet

 AOC for best part of the appellation – e.g. Beaujolais Villages

VDQS (vin délimité de qualité supérieur):

 quality level between vin de pays and Appellation Contrôlée

 sherry-like wine made in the Jura, eastern France


NB: French wine labels rarely mention grape varieties, making it essential to 

understand the regional context behind French wine labels

Italy’s wine labels are renowned for their striking “design” and “artistic” flair, as evidenced by other examples in this book. This emphasis on aesthetics sometimes leads to the disregard of labeling laws that apply to all EU winemaking countries in favor of producing visually appealing bottles. Nevertheless, certain terms should be prominently featured on Italian wine labels.

One important note: be cautious of the term “

,” which literally translates to “table wine.” This label encompasses a wide range of wines, from the most affordable and potentially subpar to some of the most expensive and exceptional. Unfortunately, the shortcomings of the Italian legal appellation system have prompted enterprising winemakers to opt out and sell their wines under their own names rather than with a regional designation.

 sparkling wine made by the tank method, producing less high-quality wine

 theoretically the best, traditional vineyards within a region – e.g., Chianti Classico

 consortium of growers – e.g., Chianti Putto, Corvo Sicilian estate

DOC (Denominazione di Origine Controllata):

 Italy’s less thorough equivalent of Appellation Contrôlée

DOCG (Denominazione di Origine Controllata e Garantita):

 stricter version of DOC, operating in a limited number of regions

Guide: How to read and decipher wine labels and language from across the world

Guide: How to read wine labels

Insight: How to read wine labels

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