French Table Wine

Vin de Pays

This classification was established by decree in September 1979 partly as a result of an initiative on the part of the wine trade, which wanted to give added value to certain vins de table. At the same time, a broader objective was to upgrade the quality and sharply reduce the quantity of bulk wine being produced in areas such as the midi.

A wine must meet four qualifications to be eligible for this category:

1. Area of production - This can be regional, for example Vin de Pays d'Oc, which covers four departements. It can be that of a departement, such as Vine de Pays de l'Aude, or it can be zonal within the same departement, such as Vin de Pays des Coteaux de Peyriac.
2. Grape Varieties - For each Vin de Pays there is a recommneded list of grape-varietes. Generally, this will be much broader than for a local AC or VDQS wine, enabling the grower to introduce classic varieties from other regions.
3. Yields - The maximum permitted yield is 90hl/ha, though in some areas this has been reduced to 80hl/ha.
4. Analytical Standards - Amongst other things, this includes the minimum natural alcoholic strength of 9% vol. in the north and 10% vol. in the south, and maximum suplhur and volatile acidity levels.Vins de Table

Forty per cent of the wine produced in France falls into this category. Vins de table can be produced anywhere in the country with no restriction as to the grape variety, though the wine may not be chaptalised. No maximum yield is stipulated, but a proportion of production over 10hl/ha must be sent for distillation and the greater the over-production, the lower the price paid per hectolitre for distilling wine.