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Burgundy-Franche-Comté region.",46.7634,5.7024,{"id":103,"name":104,"nameEn":104,"region":32,"regionEn":32,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":33,"descriptionEn":34,"lat":105,"lng":106,"hasPolygon":19},"amou","Amou",45.977,4.5796,{"id":108,"name":109,"nameEn":109,"region":32,"regionEn":32,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":33,"descriptionEn":34,"lat":110,"lng":111,"hasPolygon":19},"amour-de-nuits-bourgogne","Amour de Nuits, 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d'Azur","Alpes-de-Haute-Provence","04","chèvre","goat","pâte molle","soft","Petit fromage de chèvre enveloppé dans des feuilles de châtaignier, originaire de Provence.","Small goat cheese wrapped in chestnut leaves from 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gruyères.",45.52,6.59,{"id":266,"name":267,"nameEn":267,"region":96,"regionEn":97,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":98,"descriptionEn":99,"lat":268,"lng":269,"hasPolygon":19},"beaufort-fermier-beaufortain-savoie","Beaufort fermier, Beaufortain, Savoie",47.1282,5.1904,{"id":271,"name":272,"nameEn":272,"region":96,"regionEn":97,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":98,"descriptionEn":99,"lat":273,"lng":274,"hasPolygon":19},"beaujolais-rhone","Beaujolais, 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Samer",45.1345,4.0295,{"id":4131,"name":4132,"nameEn":4132,"region":96,"regionEn":97,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":98,"descriptionEn":99,"lat":4133,"lng":4134,"hasPolygon":19},"vieux-lille","Vieux-lille",46.7472,6.3223,{"id":4136,"name":4137,"nameEn":4137,"region":32,"regionEn":32,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":33,"descriptionEn":34,"lat":4138,"lng":4139,"hasPolygon":19},"vignelait-seine","Vignelait, Seine",44.7399,4.4017,{"id":4141,"name":4142,"nameEn":4142,"region":32,"regionEn":32,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":33,"descriptionEn":34,"lat":4143,"lng":4144,"hasPolygon":19},"villageois-poitou-charentes","Villageois, Poitou, Charentes",45.1467,4.3131,{"id":4146,"name":4147,"nameEn":4147,"region":32,"regionEn":32,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":33,"descriptionEn":34,"lat":4148,"lng":4149,"hasPolygon":19},"villefranchois-aveyron-refnec","Villefranchois, Aveyron{{refnec}}",44.741,4.9207,{"id":4151,"name":4152,"nameEn":4152,"region":32,"regionEn":32,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":33,"descriptionEn":34,"lat":4153,"lng":4114,"hasPolygon":19},"void","Void",44.7728,{"id":4155,"name":4156,"nameEn":4156,"region":32,"regionEn":32,"department":10,"departmentCode":10,"label":10,"milk":11,"milkEn":12,"texture":13,"textureEn":14,"description":33,"descriptionEn":34,"lat":4157,"lng":4158,"hasPolygon":19},"xaintray-poitou-charentes","Xaintray, Poitou, Charentes",46.0185,4.574,{"wines":4160},[4161,4173,4186,4202,4210,4218,4226,4234,4242,4250,4263,4274,4286,4297,4309,4318,4326,4337,4345,4354,4366,4377,4385,4393,4400,4408,4416,4424,4432,4440,4448,4455,4465,4473,4481,4489,4497,4506,4514,4522,4533,4541,4549,4557,4565,4573,4581,4589,4597,4606,4613,4621,4630,4638,4646,4654,4662,4670,4678,4686,4694,4702,4710,4719,4727,4735,4743,4751,4759,4767,4775,4783,4791,4799,4807,4815,4823,4831,4839,4847,4855,4863,4871,4879,4889,4897,4905,4913,4922,4930,4938,4946,4954,4962,4970,4978,4986,4996,5004,5011,5020,5028,5036,5044,5052,5060,5068,5076,5084,5092,5101,5110,5118,5126,5134,5142,5150,5158,5165,5173,5181,5189,5198,5206,5214,5223,5231,5239,5248,5256,5264,5273,5281,5289,5297,5305,5313,5321,5329,5337,5345,5353,5361,5369,5377,5385,5393,5401,5409,5417,5425,5434,5442,5450,5458,5465,5473,5481,5489,5497,5505,5513,5521,5529,5537,5545,5554,5562,5570,5578,5586,5594,5602,5610,5618,5626,5634,5642,5650,5658,5666,5674,5682,5690,5698,5706,5714,5722,5731,5739,5747,5755,5763,5771,5779,5787,5794,5802,5810,5818,5826,5834,5842,5850,5858,5866,5874,5882,5890,5898,5906,5914,5922,5930,5938,5946,5954,5962,5969,5977,5985,5993,6001,6009,6017,6025,6033,6041,6049,6057,6065,6073,6081,6089,6097,6104,6112,6120,6128,6136,6143,6151,6159,6167,6175,6183,6191,6199,6207,6215,6223,6231,6239,6247],{"id":4162,"name":4163,"region":8,"regionEn":9,"type":4164,"typeEn":4164,"description":4165,"descriptionEn":4166,"grapes":4167,"lat":4171,"lng":4172},"ajaccio","Ajaccio","multiple","Vins rouges et rosés de la région d'Ajaccio.","Reds and rosés from the Ajaccio region.",[4168,4169,4170],"Sciacarello","Nielluccio","Vermentino",41.8275,9.3327,{"id":4174,"name":4175,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4180,"descriptionEn":4181,"grapes":4182,"lat":4184,"lng":4185},"aloxe-corton","Aloxe-Corton","Bourgogne","Burgundy","rouge","red","Village au pied de la colline de Corton.","Village at the foot of the Corton hill.",[4183],"Pinot Noir",46.8081,4.5467,{"id":4187,"name":4188,"region":4188,"regionEn":4188,"type":4189,"typeEn":4190,"description":4191,"descriptionEn":4192,"grapes":4193,"lat":4200,"lng":4201},"alsace","Alsace","blanc","white","Vins blancs aromatiques d'Alsace, cépage unique.","Aromatic Alsatian white wines, single varietal.",[4194,4195,4196,4197,4198,4199],"Riesling","Gewurztraminer","Pinot Gris","Muscat","Pinot Blanc","Sylvaner",48.1132,6.8116,{"id":4203,"name":4204,"region":4188,"regionEn":4188,"type":4189,"typeEn":4190,"description":4205,"descriptionEn":4206,"grapes":4207,"lat":4208,"lng":4209},"alsace-gewurztraminer","Alsace Gewurztraminer","Vin blanc puissant et aromatique, épicé et floral.","Powerful aromatic white, spicy and floral.",[4195],47.7777,6.9529,{"id":4211,"name":4212,"region":4188,"regionEn":4188,"type":4189,"typeEn":4190,"description":4213,"descriptionEn":4214,"grapes":4215,"lat":4216,"lng":4217},"alsace-grand-cru","Alsace Grand Cru","51 grands crus d'Alsace, terroirs d'exception.","51 Alsatian grands crus, exceptional terroirs.",[4194,4195,4196,4197],47.6903,7.8597,{"id":4219,"name":4220,"region":4188,"regionEn":4188,"type":4189,"typeEn":4190,"description":4221,"descriptionEn":4222,"grapes":4223,"lat":4224,"lng":4225},"alsace-muscat","Alsace Muscat","Vin blanc sec et aromatique, parfum de raisin frais.","Dry aromatic white, fresh grape fragrance.",[4197],48.5553,7.8328,{"id":4227,"name":4228,"region":4188,"regionEn":4188,"type":4189,"typeEn":4190,"description":4229,"descriptionEn":4230,"grapes":4231,"lat":4232,"lng":4233},"alsace-pinot-gris","Alsace Pinot Gris","Vin blanc riche et complexe d'Alsace.","Rich complex Alsatian white wine.",[4196],47.9699,7.8788,{"id":4235,"name":4236,"region":4188,"regionEn":4188,"type":4178,"typeEn":4179,"description":4237,"descriptionEn":4238,"grapes":4239,"lat":4240,"lng":4241},"alsace-pinot-noir","Alsace Pinot Noir","Seul vin rouge d'Alsace, léger et fruité.","Alsace's only red wine, light and fruity.",[4183],48.6787,7.0521,{"id":4243,"name":4244,"region":4188,"regionEn":4188,"type":4189,"typeEn":4190,"description":4245,"descriptionEn":4246,"grapes":4247,"lat":4248,"lng":4249},"alsace-riesling","Alsace Riesling","Le roi des vins d'Alsace, sec et minéral.","The king of Alsace wines, dry and mineral.",[4194],48.6015,7.499,{"id":4251,"name":4252,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":4255,"descriptionEn":4256,"grapes":4257,"lat":4261,"lng":4262},"anjou","Anjou","Vallée de la Loire","Loire Valley","Appellation régionale d'Anjou, tous types de vins.","Regional Anjou appellation, all wine types.",[4258,4259,4260],"Cabernet Franc","Chenin Blanc","Chardonnay",46.8879,0.6558,{"id":4264,"name":4265,"region":1403,"regionEn":1403,"type":4164,"typeEn":4164,"description":4266,"descriptionEn":4267,"grapes":4268,"lat":4272,"lng":4273},"arbois","Arbois","Appellation historique du Jura, tous types de vins.","Historic Jura appellation, all wine types.",[4269,4270,4271,4183,4260],"Savagnin","Trousseau","Poulsard",46.8145,6.34,{"id":4275,"name":4276,"region":4277,"regionEn":4277,"type":4164,"typeEn":4164,"description":4278,"descriptionEn":4279,"grapes":4280,"lat":4284,"lng":4285},"bandol","Bandol","Provence","Vins rouges puissants de Mourvèdre et rosés réputés.","Powerful Mourvèdre reds and renowned rosés.",[4281,4282,4283],"Mourvèdre","Grenache","Cinsault",43.2767,6.6176,{"id":4287,"name":4288,"region":4289,"regionEn":4289,"type":4290,"typeEn":4291,"description":4292,"descriptionEn":4293,"grapes":4294,"lat":4295,"lng":4296},"banyuls","Banyuls","Languedoc-Roussillon","moelleux","sweet","Vin doux naturel de la côte catalane.","Sweet natural wine from the Catalan coast.",[4282],43.8645,2.4143,{"id":4298,"name":4299,"region":4300,"regionEn":4300,"type":4290,"typeEn":4291,"description":4301,"descriptionEn":4302,"grapes":4303,"lat":4307,"lng":4308},"barsac","Barsac","Bordeaux","Vins liquoreux fins et élégants, voisins de Sauternes.","Fine elegant sweet wines, neighbors of Sauternes.",[4304,4305,4306],"Sémillon","Sauvignon Blanc","Muscadelle",45.274,-0.4872,{"id":4310,"name":4311,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":4312,"descriptionEn":4313,"grapes":4314,"lat":4316,"lng":4317},"beaujolais","Beaujolais","Vin rouge léger et fruité au Gamay.","Light fruity Gamay red wine.",[4315],"Gamay",45.9221,4.9042,{"id":4319,"name":4320,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":4321,"descriptionEn":4322,"grapes":4323,"lat":4324,"lng":4325},"beaujolais-villages","Beaujolais-Villages","Sélection des meilleurs villages du Beaujolais.","Selection of the best Beaujolais villages.",[4315],46.5241,5.1441,{"id":4327,"name":4328,"region":4329,"regionEn":4330,"type":4178,"typeEn":4179,"description":4331,"descriptionEn":4332,"grapes":4333,"lat":4335,"lng":4336},"beaumes-de-venise","Beaumes-de-Venise","Vallée du Rhône","Rhône Valley","Vins rouges et muscat doux renommé.","Red wines and renowned sweet Muscat.",[4282,4334],"Syrah",44.3812,4.2704,{"id":4338,"name":4339,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4340,"descriptionEn":4341,"grapes":4342,"lat":4343,"lng":4344},"beaune","Beaune","Capitale viticole de la Bourgogne, vins fins et soyeux.","Wine capital of Burgundy, fine silky wines.",[4183],47.3844,4.4164,{"id":4346,"name":4347,"region":4277,"regionEn":4277,"type":4164,"typeEn":4164,"description":4348,"descriptionEn":4349,"grapes":4350,"lat":4352,"lng":4353},"bellet","Bellet","Petite appellation des collines de Nice.","Small appellation from the Nice hills.",[4169,4351,4170],"Fo",43.3829,5.9548,{"id":4355,"name":4356,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":4359,"descriptionEn":4360,"grapes":4361,"lat":4364,"lng":4365},"bergerac","Bergerac","Sud-Ouest","South-West","Vins de la Dordogne, toutes les couleurs.","Dordogne wines, all colors.",[4362,4363,4258,4305,4304],"Cabernet Sauvignon","Merlot",44.1821,1.5014,{"id":4367,"name":4368,"region":4289,"regionEn":4289,"type":4369,"typeEn":4370,"description":4371,"descriptionEn":4372,"grapes":4373,"lat":4375,"lng":4376},"blanquette-de-limoux","Blanquette de Limoux","effervescent","sparkling","Plus ancien effervescent du monde, antérieur au Champagne.","World's oldest sparkling wine, predating Champagne.",[4374,4260,4259],"Mauzac",43.0939,3.2372,{"id":4378,"name":4379,"region":4300,"regionEn":4300,"type":4164,"typeEn":4164,"description":4380,"descriptionEn":4381,"grapes":4382,"lat":4383,"lng":4384},"blaye-cotes-de-bordeaux","Blaye Côtes de Bordeaux","Vins accessibles de la rive droite de la Gironde.","Accessible wines from the right bank of the Gironde.",[4363,4362,4258,4305],44.6842,-0.9286,{"id":4386,"name":4387,"region":4253,"regionEn":4254,"type":4290,"typeEn":4291,"description":4388,"descriptionEn":4389,"grapes":4390,"lat":4391,"lng":4392},"bonnezeaux","Bonnezeaux","Vins liquoreux d'Anjou, rares et complexes.","Rare complex sweet Anjou wines.",[4259],47.9981,1.5953,{"id":4394,"name":4300,"region":4300,"regionEn":4300,"type":4164,"typeEn":4164,"description":4395,"descriptionEn":4396,"grapes":4397,"lat":4398,"lng":4399},"bordeaux","Appellation régionale couvrant tout le vignoble bordelais.","Regional appellation covering the entire Bordeaux vineyard.",[4362,4363,4258,4305,4304],45.0073,-1.15,{"id":4401,"name":4402,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":4403,"descriptionEn":4404,"grapes":4405,"lat":4406,"lng":4407},"bordeaux-superieur","Bordeaux Supérieur","Bordeaux rouge de qualité supérieure avec rendements réduits.","Higher quality Bordeaux red with lower yields.",[4362,4363,4258],44.57,-0.9121,{"id":4409,"name":4176,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":4410,"descriptionEn":4411,"grapes":4412,"lat":4414,"lng":4415},"bourgogne","Appellation régionale de Bourgogne, rouges et blancs.","Regional Burgundy appellation, reds and whites.",[4183,4260,4315,4413],"Aligoté",46.8285,4.1013,{"id":4417,"name":4418,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":4419,"descriptionEn":4420,"grapes":4421,"lat":4422,"lng":4423},"bourgogne-aligote","Bourgogne Aligoté","Vin blanc vif et minéral, base du kir.","Crisp mineral white wine, base of the kir cocktail.",[4413],46.7032,4.9115,{"id":4425,"name":4426,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4427,"descriptionEn":4428,"grapes":4429,"lat":4430,"lng":4431},"bourgogne-passe-tout-grains","Bourgogne Passe-Tout-Grains","Assemblage traditionnel de Gamay et Pinot Noir.","Traditional blend of Gamay and Pinot Noir.",[4315,4183],47.5016,4.1576,{"id":4433,"name":4434,"region":4253,"regionEn":4254,"type":4178,"typeEn":4179,"description":4435,"descriptionEn":4436,"grapes":4437,"lat":4438,"lng":4439},"bourgueil","Bourgueil","Vins rouges de Cabernet Franc de la rive droite de la Loire.","Cabernet Franc reds from the Loire right bank.",[4258],47.3031,1.1004,{"id":4441,"name":4442,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":4443,"descriptionEn":4444,"grapes":4445,"lat":4446,"lng":4447},"bouzeron","Bouzeron","Seule appellation village d'Aligoté en Bourgogne.","Burgundy's only village Aligoté appellation.",[4413],47.3249,4.588,{"id":4449,"name":4450,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":4451,"descriptionEn":4452,"grapes":4453,"lat":4454,"lng":140},"brouilly","Brouilly","Le plus vaste cru du Beaujolais, fruité et gourmand.","The largest Beaujolais cru, fruity and appealing.",[4315],46.023,{"id":4456,"name":4457,"region":257,"regionEn":4458,"type":4164,"typeEn":4164,"description":4459,"descriptionEn":4460,"grapes":4461,"lat":4463,"lng":4464},"bugey","Bugey","Savoy","Vins variés du Bugey, entre Savoie et Jura.","Varied wines from Bugey, between Savoy and Jura.",[4260,4462,4315,4183],"Mondeuse",45.2261,5.8837,{"id":4466,"name":4467,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":4468,"descriptionEn":4469,"grapes":4470,"lat":4471,"lng":4472},"buzet","Buzet","Vins de style bordelais du Lot-et-Garonne.","Bordeaux-style wines from Lot-et-Garonne.",[4363,4362,4258],43.4938,1.1702,{"id":4474,"name":4475,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":4476,"descriptionEn":4477,"grapes":4478,"lat":4479,"lng":4480},"cabardes","Cabardès","Vins à l'intersection des influences atlantiques et méditerranéennes.","Wines at the crossroads of Atlantic and Mediterranean.",[4362,4363,4334,4282],43.5903,3.0048,{"id":4482,"name":4483,"region":4253,"regionEn":4254,"type":4484,"typeEn":4484,"description":4485,"descriptionEn":4486,"grapes":4487,"lat":1578,"lng":4488},"cabernet-d-anjou","Cabernet d'Anjou","rosé","Rosé demi-sec d'Anjou, fruité et tendre.","Off-dry Anjou rosé, fruity and tender.",[4258,4362],0.7143,{"id":4490,"name":4491,"region":4300,"regionEn":4300,"type":4290,"typeEn":4291,"description":4492,"descriptionEn":4493,"grapes":4494,"lat":4495,"lng":4496},"cadillac","Cadillac","Vins moelleux des coteaux de la rive droite de la Garonne.","Sweet wines from the right bank hills of the Garonne.",[4304,4305,4306],45.0176,-0.449,{"id":4498,"name":4499,"region":4357,"regionEn":4358,"type":4178,"typeEn":4179,"description":4500,"descriptionEn":4501,"grapes":4502,"lat":4504,"lng":4505},"cahors","Cahors","Vin noir de Cahors, puissant et tannique au Malbec.","Black wine of Cahors, powerful tannic Malbec.",[4503,4363],"Malbec",43.2005,0.9443,{"id":4507,"name":4508,"region":4329,"regionEn":4330,"type":4178,"typeEn":4179,"description":4509,"descriptionEn":4510,"grapes":4511,"lat":4512,"lng":4513},"cairanne","Cairanne","Cru reconnu des Côtes du Rhône Villages.","Recognized cru of Côtes du Rhône Villages.",[4282,4334,4281],45.0488,5.3945,{"id":4515,"name":4516,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":4517,"descriptionEn":4518,"grapes":4519,"lat":4520,"lng":4521},"canon-fronsac","Canon-Fronsac","Les meilleurs terroirs de Fronsac, vins concentrés.","The best terroirs of Fronsac, concentrated wines.",[4363,4258],45.2086,-0.3043,{"id":4523,"name":4524,"region":4277,"regionEn":4277,"type":4189,"typeEn":4190,"description":4525,"descriptionEn":4526,"grapes":4527,"lat":4531,"lng":4532},"cassis","Cassis","Vin blanc frais du petit port de Cassis.","Fresh white wine from the small port of Cassis.",[4528,4529,4530,4305],"Marsanne","Clairette","Ugni Blanc",43.7637,5.9604,{"id":4534,"name":4535,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":4536,"descriptionEn":4537,"grapes":4538,"lat":4539,"lng":4540},"castillon-cotes-de-bordeaux","Castillon Côtes de Bordeaux","Vins rouges généreux à l'est de Saint-Émilion.","Generous reds east of Saint-Émilion.",[4363,4258,4362],44.4454,-0.305,{"id":4542,"name":4543,"region":4300,"regionEn":4300,"type":4290,"typeEn":4291,"description":4544,"descriptionEn":4545,"grapes":4546,"lat":4547,"lng":4548},"cerons","Cérons","Vins moelleux délicats entre Graves et Sauternes.","Delicate sweet wines between Graves and Sauternes.",[4304,4305],45.0855,-1.125,{"id":4550,"name":4551,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":4552,"descriptionEn":4553,"grapes":4554,"lat":4555,"lng":4556},"chablis","Chablis","Vin blanc minéral et vif du nord de la Bourgogne.","Mineral and crisp white wine from northern Burgundy.",[4260],47.5475,4.3306,{"id":4558,"name":4559,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":4560,"descriptionEn":4561,"grapes":4562,"lat":4563,"lng":4564},"chablis-grand-cru","Chablis Grand Cru","L'élite de Chablis, vins complexes et de longue garde.","The finest Chablis, complex age-worthy wines.",[4260],47.1515,4.8574,{"id":4566,"name":4567,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":4568,"descriptionEn":4569,"grapes":4570,"lat":4571,"lng":4572},"chablis-premier-cru","Chablis Premier Cru","Chablis de qualité supérieure issus de climats sélectionnés.","Superior Chablis from selected vineyard sites.",[4260],47.1236,4.0953,{"id":4574,"name":4575,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4576,"descriptionEn":4577,"grapes":4578,"lat":4579,"lng":4580},"chambertin","Chambertin","Grand cru mythique, l'un des plus prestigieux de Bourgogne.","Legendary grand cru, one of Burgundy's most prestigious.",[4183],47.647,4.3914,{"id":4582,"name":4583,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4584,"descriptionEn":4585,"grapes":4586,"lat":4587,"lng":4588},"chambertin-clos-de-beze","Chambertin-Clos de Bèze","Grand cru historique voisin du Chambertin.","Historic grand cru neighboring Chambertin.",[4183],46.5591,3.8365,{"id":4590,"name":4591,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4592,"descriptionEn":4593,"grapes":4594,"lat":4595,"lng":4596},"chambolle-musigny","Chambolle-Musigny","Vins d'une finesse et d'une élégance exceptionnelles.","Wines of exceptional finesse and elegance.",[4183],47.6453,4.4149,{"id":4598,"name":4599,"region":4599,"regionEn":4599,"type":4369,"typeEn":4370,"description":4600,"descriptionEn":4601,"grapes":4602,"lat":4604,"lng":4605},"champagne","Champagne","Le plus célèbre vin effervescent au monde.","The world's most famous sparkling wine.",[4260,4183,4603],"PM",48.7494,3.4734,{"id":4607,"name":4608,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":4609,"descriptionEn":4610,"grapes":4611,"lat":1333,"lng":4612},"chassagne-montrachet","Chassagne-Montrachet","Grands blancs et rouges de la Côte de Beaune.","Great whites and reds from the Côte de Beaune.",[4260,4183],4.9163,{"id":4614,"name":4615,"region":1403,"regionEn":1403,"type":4189,"typeEn":4190,"description":4616,"descriptionEn":4617,"grapes":4618,"lat":4619,"lng":4620},"chateau-chalon","Château-Chalon","Le plus grand vin jaune, sec et oxydatif.","The greatest vin jaune, dry and oxidative.",[4269],46.9631,5.8057,{"id":4622,"name":4623,"region":4329,"regionEn":4330,"type":4189,"typeEn":4190,"description":4624,"descriptionEn":4625,"grapes":4626,"lat":4628,"lng":4629},"chateau-grillet","Château-Grillet","Minuscule appellation de Viognier, l'une des plus petites de France.","Tiny Viognier appellation, one of France's smallest.",[4627],"Viognier",45.0625,4.895,{"id":4631,"name":4632,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":4633,"descriptionEn":4634,"grapes":4635,"lat":4636,"lng":4637},"chateauneuf-du-pape","Châteauneuf-du-Pape","Prestigieuse appellation du Rhône sud, vins puissants.","Prestigious southern Rhône appellation, powerful wines.",[4282,4334,4281,4283],44.934,4.4984,{"id":4639,"name":4640,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":4641,"descriptionEn":4642,"grapes":4643,"lat":4644,"lng":4645},"chenas","Chénas","Le plus petit cru du Beaujolais, élégant et fin.","The smallest Beaujolais cru, elegant and fine.",[4315],45.9728,4.6773,{"id":4647,"name":4648,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":4649,"descriptionEn":4650,"grapes":4651,"lat":4652,"lng":4653},"cheverny","Cheverny","Vins variés du Loir-et-Cher.","Varied wines from Loir-et-Cher.",[4305,4260,4315,4183],46.9284,1.0639,{"id":4655,"name":4656,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":4657,"descriptionEn":4658,"grapes":4659,"lat":4660,"lng":4661},"chinon","Chinon","Vins rouges de Cabernet Franc, frais et élégants.","Cabernet Franc reds, fresh and elegant.",[4258,4259],47.5134,1.1433,{"id":4663,"name":4664,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":4665,"descriptionEn":4666,"grapes":4667,"lat":4668,"lng":4669},"chiroubles","Chiroubles","Le plus aérien des crus du Beaujolais.","The lightest Beaujolais cru.",[4315],45.9852,4.1981,{"id":4671,"name":4672,"region":4329,"regionEn":4330,"type":4369,"typeEn":4370,"description":4673,"descriptionEn":4674,"grapes":4675,"lat":4676,"lng":4677},"clairette-de-die","Clairette de Die","Effervescent naturel doux des Alpes dromaises.","Natural sweet sparkling from the Drôme Alps.",[4197,4529],44.5506,5.0976,{"id":4679,"name":4680,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":4681,"descriptionEn":4682,"grapes":4683,"lat":4684,"lng":4685},"clairette-du-languedoc","Clairette du Languedoc","Vin blanc de Clairette, sec ou doux.","Clairette white wine, dry or sweet.",[4529],43.3461,3.0633,{"id":4687,"name":4688,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4689,"descriptionEn":4690,"grapes":4691,"lat":4692,"lng":4693},"clos-de-la-roche","Clos de la Roche","Grand cru puissant et complexe de Morey-Saint-Denis.","Powerful complex grand cru from Morey-Saint-Denis.",[4183],47.4005,4.2866,{"id":4695,"name":4696,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4697,"descriptionEn":4698,"grapes":4699,"lat":4700,"lng":4701},"clos-de-vougeot","Clos de Vougeot","Grand cru historique, ancien vignoble cistercien.","Historic grand cru, former Cistercian vineyard.",[4183],47.2681,4.4244,{"id":4703,"name":4704,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4705,"descriptionEn":4706,"grapes":4707,"lat":4708,"lng":4709},"clos-saint-denis","Clos Saint-Denis","Grand cru délicat de Morey-Saint-Denis.","Delicate grand cru from Morey-Saint-Denis.",[4183],46.5262,4.2379,{"id":4711,"name":4712,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":4713,"descriptionEn":4714,"grapes":4715,"lat":4717,"lng":4718},"collioure","Collioure","Vins rares de la côte Vermeille.","Rare wines from the Vermilion Coast.",[4282,4281,4334,4716],"Carignan",43.8271,2.3384,{"id":4720,"name":4721,"region":4329,"regionEn":4330,"type":4189,"typeEn":4190,"description":4722,"descriptionEn":4723,"grapes":4724,"lat":4725,"lng":4726},"condrieu","Condrieu","Vin blanc aromatique au Viognier, rare et recherché.","Aromatic Viognier white wine, rare and sought-after.",[4627],44.4318,5.2336,{"id":4728,"name":4729,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":4730,"descriptionEn":4731,"grapes":4732,"lat":4733,"lng":4734},"corbieres","Corbières","Vins puissants des Corbières audoises.","Powerful wines from the Corbières hills.",[4716,4282,4334,4281],43.7375,3.3714,{"id":4736,"name":4737,"region":4329,"regionEn":4330,"type":4178,"typeEn":4179,"description":4738,"descriptionEn":4739,"grapes":4740,"lat":4741,"lng":4742},"cornas","Cornas","Vin rouge intense 100% Syrah, le plus sombre du Rhône.","Intense 100% Syrah red, the darkest of the Rhône.",[4334],45.0991,5.2032,{"id":4744,"name":4745,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4746,"descriptionEn":4747,"grapes":4748,"lat":4749,"lng":4750},"corton","Corton","Seul grand cru rouge de la Côte de Beaune.","Only red grand cru of the Côte de Beaune.",[4183],47.1808,3.9634,{"id":4752,"name":4753,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":4754,"descriptionEn":4755,"grapes":4756,"lat":4757,"lng":4758},"corton-charlemagne","Corton-Charlemagne","Grand cru blanc majestueux et minéral.","Majestic mineral white grand cru.",[4260],47.365,4.4273,{"id":4760,"name":4761,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":4762,"descriptionEn":4763,"grapes":4764,"lat":4765,"lng":4766},"costieres-de-nimes","Costières de Nîmes","Vins du sud du Rhône aux accents méditerranéens.","Southern Rhône wines with Mediterranean character.",[4282,4334,4281,4283],43.9686,4.901,{"id":4768,"name":4769,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4770,"descriptionEn":4771,"grapes":4772,"lat":4773,"lng":4774},"cote-de-beaune-villages","Côte de Beaune-Villages","Appellation communale de la Côte de Beaune.","Communal appellation of the Côte de Beaune.",[4183],47.4816,3.865,{"id":4776,"name":4777,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":4778,"descriptionEn":4779,"grapes":4780,"lat":4781,"lng":4782},"cote-de-brouilly","Côte de Brouilly","Vins plus concentrés des pentes du Mont Brouilly.","More concentrated wines from Mont Brouilly slopes.",[4315],45.9034,4.815,{"id":4784,"name":4785,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":4786,"descriptionEn":4787,"grapes":4788,"lat":4789,"lng":4790},"cote-de-nuits-villages","Côte de Nuits-Villages","Appellation communale de la Côte de Nuits.","Communal appellation of the Côte de Nuits.",[4183],46.7247,4.8665,{"id":4792,"name":4793,"region":4329,"regionEn":4330,"type":4178,"typeEn":4179,"description":4794,"descriptionEn":4795,"grapes":4796,"lat":4797,"lng":4798},"cote-rotie","Côte-Rôtie","Vins rouges exceptionnels des côtes abruptes du nord du Rhône.","Exceptional red wines from the steep northern Rhône slopes.",[4334,4627],44.1998,5.3079,{"id":4800,"name":4801,"region":4599,"regionEn":4599,"type":4164,"typeEn":4164,"description":4802,"descriptionEn":4803,"grapes":4804,"lat":4805,"lng":4806},"coteaux-champenois","Coteaux Champenois","Vins tranquilles rares de Champagne.","Rare still wines from Champagne.",[4260,4183,4603],49.3861,4.411,{"id":4808,"name":4809,"region":4277,"regionEn":4277,"type":4164,"typeEn":4164,"description":4810,"descriptionEn":4811,"grapes":4812,"lat":4813,"lng":4814},"coteaux-d-aix-en-provence","Coteaux d'Aix-en-Provence","Vins rosés et rouges ensoleillés d'Aix.","Sunny rosés and reds from Aix.",[4282,4334,4362,4281],43.0527,6.1045,{"id":4816,"name":4817,"region":4253,"regionEn":4254,"type":4290,"typeEn":4291,"description":4818,"descriptionEn":4819,"grapes":4820,"lat":4821,"lng":4822},"coteaux-du-layon","Coteaux du Layon","Vins moelleux et liquoreux de Chenin Blanc.","Sweet and luscious Chenin Blanc wines.",[4259],47.1794,1.3022,{"id":4824,"name":4825,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":4826,"descriptionEn":4827,"grapes":4828,"lat":4829,"lng":4830},"coteaux-du-vendomois","Coteaux du Vendômois","Vins discrets du Vendômois.","Discreet wines from the Vendômois.",[4183,4258,4259],47.5611,0.7168,{"id":4832,"name":4833,"region":4277,"regionEn":4277,"type":4164,"typeEn":4164,"description":4834,"descriptionEn":4835,"grapes":4836,"lat":4837,"lng":4838},"coteaux-varois-en-provence","Coteaux Varois en Provence","Vins frais du cœur de la Provence verte.","Fresh wines from the heart of green Provence.",[4282,4334,4283,4281],44.0284,6.4128,{"id":4840,"name":4841,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":4842,"descriptionEn":4843,"grapes":4844,"lat":4845,"lng":4846},"cotes-de-bergerac","Côtes de Bergerac","Vins de qualité supérieure de Bergerac.","Superior quality Bergerac wines.",[4363,4362,4305,4304],43.8215,0.6603,{"id":4848,"name":4849,"region":4300,"regionEn":4300,"type":4164,"typeEn":4164,"description":4850,"descriptionEn":4851,"grapes":4852,"lat":4853,"lng":4854},"cotes-de-bordeaux","Côtes de Bordeaux","Appellation regroupant plusieurs côtes bordelaises.","Appellation grouping several Bordeaux slopes.",[4363,4362,4258],45.0028,-0.7422,{"id":4856,"name":4857,"region":4300,"regionEn":4300,"type":4290,"typeEn":4291,"description":4858,"descriptionEn":4859,"grapes":4860,"lat":4861,"lng":4862},"cotes-de-bordeaux-saint-macaire","Côtes de Bordeaux-Saint-Macaire","Vins blancs doux du sud de l'Entre-deux-Mers.","Sweet white wines from southern Entre-deux-Mers.",[4304,4305],44.5149,-1.1415,{"id":4864,"name":4865,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":4866,"descriptionEn":4867,"grapes":4868,"lat":4869,"lng":4870},"cotes-de-bourg","Côtes de Bourg","Vins rouges charnus et fruités du Bourgeais.","Fleshy fruity reds from the Bourg region.",[4363,4362,4258],44.5604,-0.056,{"id":4872,"name":4873,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":4874,"descriptionEn":4875,"grapes":4876,"lat":4877,"lng":4878},"cotes-de-duras","Côtes de Duras","Vins proches du style bordelais.","Wines close to Bordeaux style.",[4363,4362,4305,4304],44.2197,0.6874,{"id":4880,"name":4881,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":4882,"descriptionEn":4883,"grapes":4884,"lat":4887,"lng":4888},"cotes-de-gascogne","Côtes de Gascogne","Vins blancs frais et fruités de Gascogne.","Fresh fruity Gascon white wines.",[4885,4530,4886],"Colombard","Gros Manseng",43.4111,1.7496,{"id":4890,"name":4891,"region":4277,"regionEn":4277,"type":4164,"typeEn":4164,"description":4892,"descriptionEn":4893,"grapes":4894,"lat":4895,"lng":4896},"cotes-de-provence","Côtes de Provence","Premier producteur de rosé d'appellation en France.","France's leading appellation rosé producer.",[4282,4283,4334,4281,4170],43.6971,5.9962,{"id":4898,"name":4899,"region":1403,"regionEn":1403,"type":4164,"typeEn":4164,"description":4900,"descriptionEn":4901,"grapes":4902,"lat":4903,"lng":4904},"cotes-du-jura","Côtes du Jura","Appellation régionale jurassienne.","Regional Jura appellation.",[4269,4260,4270,4271,4183],47.1697,5.9352,{"id":4906,"name":4907,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":4908,"descriptionEn":4909,"grapes":4910,"lat":4911,"lng":4912},"cotes-du-marmandais","Côtes du Marmandais","Vins rouges et blancs du Marmandais.","Reds and whites from the Marmandais.",[4363,4362,4258],43.6973,1.3557,{"id":4914,"name":4915,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":4916,"descriptionEn":4917,"grapes":4918,"lat":4920,"lng":4921},"cotes-du-rhone","Côtes du Rhône","Appellation régionale du Rhône, vins fruités et généreux.","Regional Rhône appellation, fruity generous wines.",[4282,4334,4281,4627,4528,4919],"Roussanne",45.081,4.3181,{"id":4923,"name":4924,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":4925,"descriptionEn":4926,"grapes":4927,"lat":4928,"lng":4929},"cotes-du-rhone-villages","Côtes du Rhône Villages","Sélection des meilleurs villages du Rhône.","Selection of the best Rhône villages.",[4282,4334,4281],44.3831,4.6072,{"id":4931,"name":4932,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":4933,"descriptionEn":4934,"grapes":4935,"lat":4936,"lng":4937},"cotes-du-roussillon","Côtes du Roussillon","Vins méditerranéens du Roussillon catalan.","Mediterranean wines from Catalan Roussillon.",[4282,4334,4281,4716],43.4698,2.6796,{"id":4939,"name":4940,"region":4289,"regionEn":4289,"type":4178,"typeEn":4179,"description":4941,"descriptionEn":4942,"grapes":4943,"lat":4944,"lng":4945},"cotes-du-roussillon-villages","Côtes du Roussillon Villages","Les meilleurs rouges du Roussillon.","The best reds of Roussillon.",[4282,4334,4281,4716],43.8774,2.8435,{"id":4947,"name":4948,"region":4253,"regionEn":4254,"type":4189,"typeEn":4190,"description":4949,"descriptionEn":4950,"grapes":4951,"lat":4952,"lng":4953},"cour-cheverny","Cour-Cheverny","Vin blanc unique issu du cépage Romorantin.","Unique white wine from the Romorantin grape.",[4919],46.9611,0.5385,{"id":4955,"name":4956,"region":4188,"regionEn":4188,"type":4369,"typeEn":4370,"description":4957,"descriptionEn":4958,"grapes":4959,"lat":4960,"lng":4961},"cremant-d-alsace","Crémant d'Alsace","Effervescent alsacien, premier crémant de France en volume.","Alsatian sparkling, France's top-selling crémant.",[4198,4194,4260,4196],48.6847,7.4547,{"id":4963,"name":4964,"region":4176,"regionEn":4177,"type":4369,"typeEn":4370,"description":4965,"descriptionEn":4966,"grapes":4967,"lat":4968,"lng":4969},"cremant-de-bourgogne","Crémant de Bourgogne","Effervescent bourguignon fin et élégant.","Fine elegant Burgundy sparkling wine.",[4260,4183,4413],47.2365,4.2548,{"id":4971,"name":4972,"region":4289,"regionEn":4289,"type":4369,"typeEn":4370,"description":4973,"descriptionEn":4974,"grapes":4975,"lat":4976,"lng":4977},"cremant-de-limoux","Crémant de Limoux","Effervescent fin de Limoux, méthode traditionnelle.","Fine Limoux sparkling, traditional method.",[4260,4374,4259,4183],43.8603,2.5349,{"id":4979,"name":4980,"region":4253,"regionEn":4254,"type":4369,"typeEn":4370,"description":4981,"descriptionEn":4982,"grapes":4983,"lat":4984,"lng":4985},"cremant-de-loire","Crémant de Loire","Effervescent de qualité de la vallée de la Loire.","Quality sparkling wine from the Loire Valley.",[4259,4260,4258],47.2434,0.5893,{"id":4987,"name":4988,"region":257,"regionEn":4458,"type":4369,"typeEn":4370,"description":4989,"descriptionEn":4990,"grapes":4991,"lat":4994,"lng":4995},"cremant-de-savoie","Crémant de Savoie","Effervescent savoyard, récemment reconnu.","Savoyard sparkling, recently recognized.",[4992,4993,4260,4183],"Jacquère","Altesse",44.993,5.8429,{"id":4997,"name":4998,"region":1403,"regionEn":1403,"type":4369,"typeEn":4370,"description":4999,"descriptionEn":5000,"grapes":5001,"lat":5002,"lng":5003},"cremant-du-jura","Crémant du Jura","Effervescent jurassien fin et vif.","Fine crisp Jura sparkling.",[4260,4183,4270,4271],47.1766,6.0924,{"id":5005,"name":5006,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":5007,"descriptionEn":5008,"grapes":5009,"lat":829,"lng":5010},"crozes-hermitage","Crozes-Hermitage","Vins accessibles des collines autour de l'Hermitage.","Accessible wines from the hills around Hermitage.",[4334,4528,4919],4.5343,{"id":5012,"name":5013,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":5014,"descriptionEn":5015,"grapes":5016,"lat":5018,"lng":5019},"entraygues-le-fel","Entraygues-Le Fel","Vins rares de l'Aveyron montagnard.","Rare wines from mountainous Aveyron.",[5017,4258,4315],"Fer Servadou",43.7933,0.8928,{"id":5021,"name":5022,"region":4300,"regionEn":4300,"type":4189,"typeEn":4190,"description":5023,"descriptionEn":5024,"grapes":5025,"lat":5026,"lng":5027},"entre-deux-mers","Entre-deux-Mers","Vins blancs secs et frais entre Garonne et Dordogne.","Fresh dry white wines between Garonne and Dordogne rivers.",[4305,4304,4306],44.3612,-0.8464,{"id":5029,"name":5030,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":5031,"descriptionEn":5032,"grapes":5033,"lat":5034,"lng":5035},"estaing","Estaing","Minuscule appellation de l'Aveyron.","Tiny appellation from Aveyron.",[5017,4315,4259],43.9873,0.6067,{"id":5037,"name":5038,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":5039,"descriptionEn":5040,"grapes":5041,"lat":5042,"lng":5043},"faugeres","Faugères","Vins de schiste des coteaux de Faugères.","Schist wines from the Faugères hillsides.",[4334,4282,4281,4716],43.0986,3.317,{"id":5045,"name":5046,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":5047,"descriptionEn":5048,"grapes":5049,"lat":5050,"lng":5051},"fiefs-vendeens","Fiefs Vendéens","Vins de la côte vendéenne, frais et maritimes.","Wines from the Vendée coast, fresh and maritime.",[4183,4258,4259,4260],47.8153,0.5108,{"id":5053,"name":5054,"region":4289,"regionEn":4289,"type":4178,"typeEn":4179,"description":5055,"descriptionEn":5056,"grapes":5057,"lat":5058,"lng":5059},"fitou","Fitou","Premier AOC rouge du Languedoc, puissant et épicé.","Languedoc's first red AOC, powerful and spicy.",[4716,4282,4334,4281],43.6729,2.5202,{"id":5061,"name":5062,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5063,"descriptionEn":5064,"grapes":5065,"lat":5066,"lng":5067},"fixin","Fixin","Vins robustes et tanniques du nord de la Côte de Nuits.","Robust tannic wines from northern Côte de Nuits.",[4183],47.0172,4.7215,{"id":5069,"name":5070,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":5071,"descriptionEn":5072,"grapes":5073,"lat":5074,"lng":5075},"fleurie","Fleurie","Le plus féminin des crus du Beaujolais, floral et soyeux.","The most feminine Beaujolais cru, floral and silky.",[4315],45.7646,4.2633,{"id":5077,"name":5078,"region":4300,"regionEn":4300,"type":4164,"typeEn":4164,"description":5079,"descriptionEn":5080,"grapes":5081,"lat":5082,"lng":5083},"francs-cotes-de-bordeaux","Francs Côtes de Bordeaux","Petite appellation aux vins authentiques.","Small appellation with authentic wines.",[4363,4258,4305],44.4361,-0.7247,{"id":5085,"name":5086,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5087,"descriptionEn":5088,"grapes":5089,"lat":5090,"lng":5091},"fronsac","Fronsac","Vins rouges corsés des côtes de Fronsac.","Full-bodied reds from the slopes of Fronsac.",[4363,4258,4362],45.257,-0.4555,{"id":5093,"name":5094,"region":4357,"regionEn":4358,"type":4178,"typeEn":4179,"description":5095,"descriptionEn":5096,"grapes":5097,"lat":5099,"lng":5100},"fronton","Fronton","Vin rouge original au cépage Négrette.","Original red wine from the Négrette grape.",[5098,4334,4258],"Négrette",43.3018,1.2185,{"id":5102,"name":5103,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":5104,"descriptionEn":5105,"grapes":5106,"lat":5108,"lng":5109},"gaillac","Gaillac","Vignoble millénaire, tous types de vins.","Thousand-year-old vineyard, all wine types.",[4374,5107,5017,4334,4363],"Duras",44.1552,0.8036,{"id":5111,"name":5112,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5113,"descriptionEn":5114,"grapes":5115,"lat":5116,"lng":5117},"gevrey-chambertin","Gevrey-Chambertin","Vins rouges puissants et charpentés de la Côte de Nuits.","Powerful structured red wines from the Côte de Nuits.",[4183],46.9293,4.0432,{"id":5119,"name":5120,"region":4329,"regionEn":4330,"type":4178,"typeEn":4179,"description":5121,"descriptionEn":5122,"grapes":5123,"lat":5124,"lng":5125},"gigondas","Gigondas","Vins rouges puissants des Dentelles de Montmirail.","Powerful red wines from the Dentelles de Montmirail.",[4282,4334,4281],44.9184,4.3996,{"id":5127,"name":5128,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":5129,"descriptionEn":5130,"grapes":5131,"lat":5132,"lng":5133},"givry","Givry","Vins élégants de la Côte Chalonnaise.","Elegant wines from the Côte Chalonnaise.",[4183,4260],46.9578,4.0342,{"id":5135,"name":5136,"region":4300,"regionEn":4300,"type":4164,"typeEn":4164,"description":5137,"descriptionEn":5138,"grapes":5139,"lat":5140,"lng":5141},"graves","Graves","Berceau historique du vignoble bordelais, rouges et blancs.","Historic cradle of Bordeaux wines, reds and whites.",[4362,4363,4305,4304],44.8835,-0.0123,{"id":5143,"name":5144,"region":4300,"regionEn":4300,"type":4164,"typeEn":4164,"description":5145,"descriptionEn":5146,"grapes":5147,"lat":5148,"lng":5149},"graves-de-vayres","Graves de Vayres","Vins souples de l'Entre-deux-Mers.","Supple wines from Entre-deux-Mers.",[4363,4362,4305],44.9083,-0.3585,{"id":5151,"name":5152,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":5153,"descriptionEn":5154,"grapes":5155,"lat":5156,"lng":5157},"grignan-les-adhemar","Grignan-les-Adhémar","Vins ensoleillés de la Drôme provençale.","Sunny wines from Provençal Drôme.",[4282,4334,4627],43.9961,4.423,{"id":5159,"name":5160,"region":4253,"regionEn":4254,"type":4189,"typeEn":4190,"description":5161,"descriptionEn":5162,"grapes":5163,"lat":3891,"lng":5164},"gros-plant-du-pays-nantais","Gros Plant du Pays Nantais","Vin blanc très sec et vif de la région nantaise.","Very dry crisp white from the Nantes region.",[4530],0.732,{"id":5166,"name":5167,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5168,"descriptionEn":5169,"grapes":5170,"lat":5171,"lng":5172},"haut-medoc","Haut-Médoc","Prestigieuse appellation de la rive gauche bordelaise.","Prestigious left bank Bordeaux appellation.",[4362,4363,4258],45.3106,-1.0757,{"id":5174,"name":5175,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":5176,"descriptionEn":5177,"grapes":5178,"lat":5179,"lng":5180},"hautes-cotes-de-beaune","Hautes Côtes de Beaune","Vins des hauteurs de la Côte de Beaune.","Wines from the heights of the Côte de Beaune.",[4183,4260],46.7071,3.9388,{"id":5182,"name":5183,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":5184,"descriptionEn":5185,"grapes":5186,"lat":5187,"lng":5188},"hautes-cotes-de-nuits","Hautes Côtes de Nuits","Vins des hauteurs de la Côte de Nuits.","Wines from the heights of the Côte de Nuits.",[4183,4260],46.7356,4.5828,{"id":5190,"name":5191,"region":4329,"regionEn":4330,"type":4178,"typeEn":4179,"description":5192,"descriptionEn":5193,"grapes":5194,"lat":5196,"lng":5197},"hautes-alpes-igp","Hautes-Alpes (IGP)","Vin de montagne produit à plus de 600 m d'altitude dans le Gapençais et l'Embrunais. Le cépage Mollard, endémique des Hautes-Alpes, donne des vins frais et épicés aux arômes de fruits rouges et de poivre.","Mountain wine produced above 600 m altitude in the Gapençais and Embrunais areas. The Mollard grape, endemic to the Hautes-Alpes, produces fresh and spicy wines with red fruit and pepper aromas.",[5195,4334,4282,4363,4183],"Mollard",44.5667,6.0833,{"id":5199,"name":5200,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":5201,"descriptionEn":5202,"grapes":5203,"lat":5204,"lng":5205},"hermitage","Hermitage","Grand cru du Rhône nord, vins profonds et complexes.","Great northern Rhône growth, deep complex wines.",[4334,4528,4919],44.1283,4.7383,{"id":5207,"name":5208,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5209,"descriptionEn":5210,"grapes":5211,"lat":5212,"lng":5213},"irancy","Irancy","Vin rouge du nord de la Bourgogne, fruité et épicé.","Red wine from northern Burgundy, fruity and spicy.",[4183],47.6442,4.5599,{"id":5215,"name":5216,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":5217,"descriptionEn":5218,"grapes":5219,"lat":5221,"lng":5222},"irouleguy","Irouléguy","Vins basques de montagne, rouges et blancs.","Basque mountain wines, reds and whites.",[5220,4258,4362],"Tannat",43.9595,1.0022,{"id":5224,"name":5225,"region":4253,"regionEn":4254,"type":4189,"typeEn":4190,"description":5226,"descriptionEn":5227,"grapes":5228,"lat":5229,"lng":5230},"jasnieres","Jasnières","Vin blanc rare et minéral de la Sarthe.","Rare mineral white wine from the Sarthe.",[4259],47.6611,0.6443,{"id":5232,"name":5233,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":5234,"descriptionEn":5235,"grapes":5236,"lat":5237,"lng":5238},"julienas","Juliénas","Vin du Beaujolais corsé et charpenté.","Full-bodied structured Beaujolais wine.",[4315],46.0609,4.1532,{"id":5240,"name":5241,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":5242,"descriptionEn":5243,"grapes":5244,"lat":5246,"lng":5247},"jurancon","Jurançon","Vin blanc sec et moelleux du piémont pyrénéen.","Dry and sweet white from the Pyrenean foothills.",[4886,5245],"Petit Manseng",43.9856,1.158,{"id":5249,"name":5250,"region":4357,"regionEn":4358,"type":4189,"typeEn":4190,"description":5251,"descriptionEn":5252,"grapes":5253,"lat":5254,"lng":5255},"jurancon-sec","Jurançon Sec","Version sèche du Jurançon, vif et aromatique.","Dry version of Jurançon, crisp and aromatic.",[4886,5245],43.7306,0.8564,{"id":5257,"name":5258,"region":1403,"regionEn":1403,"type":4189,"typeEn":4190,"description":5259,"descriptionEn":5260,"grapes":5261,"lat":5262,"lng":5263},"l-etoile","L'Étoile","Vin blanc et vin jaune de L'Étoile.","White and vin jaune from L'Étoile.",[4260,4269],47.0967,5.8574,{"id":5265,"name":5266,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":5267,"descriptionEn":5268,"grapes":5269,"lat":5271,"lng":5272},"la-clape","La Clape","Vins du massif de la Clape près de Narbonne.","Wines from the Clape massif near Narbonne.",[4282,4334,4281,5270],"Bourboulenc",43.7466,3.2303,{"id":5274,"name":5275,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5276,"descriptionEn":5277,"grapes":5278,"lat":5279,"lng":5280},"la-romanee","La Romanée","Plus petit grand cru de Bourgogne.","Burgundy's smallest grand cru.",[4183],46.9945,4.9246,{"id":5282,"name":5283,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5284,"descriptionEn":5285,"grapes":5286,"lat":5287,"lng":5288},"la-tache","La Tâche","Grand cru puissant monopole du Domaine de la Romanée-Conti.","Powerful grand cru monopole of Domaine de la Romanée-Conti.",[4183],47.0507,3.9944,{"id":5290,"name":5291,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5292,"descriptionEn":5293,"grapes":5294,"lat":5295,"lng":5296},"lalande-de-pomerol","Lalande-de-Pomerol","Voisine de Pomerol, vins souples et fruités.","Neighbor of Pomerol, supple fruity wines.",[4363,4258],44.3513,-1.0639,{"id":5298,"name":5299,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":5300,"descriptionEn":5301,"grapes":5302,"lat":5303,"lng":5304},"languedoc","Languedoc","Appellation régionale vaste, vins méditerranéens.","Vast regional appellation, Mediterranean wines.",[4282,4334,4281,4716,4283],42.8855,3.3159,{"id":5306,"name":5307,"region":4277,"regionEn":4277,"type":4164,"typeEn":4164,"description":5308,"descriptionEn":5309,"grapes":5310,"lat":5311,"lng":5312},"les-baux-de-provence","Les Baux-de-Provence","Vins bio des Alpilles, rouges et rosés.","Organic wines from the Alpilles, reds and rosés.",[4282,4334,4281,4362],43.9834,6.3386,{"id":5314,"name":5315,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":5316,"descriptionEn":5317,"grapes":5318,"lat":5319,"lng":5320},"limoux","Limoux","Vins blancs tranquilles et effervescents de Limoux.","Still and sparkling white wines from Limoux.",[4260,4374,4259],42.7284,2.4318,{"id":5322,"name":5323,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":5324,"descriptionEn":5325,"grapes":5326,"lat":5327,"lng":5328},"lirac","Lirac","Vins rouges, rosés et blancs face à Châteauneuf-du-Pape.","Reds, rosés and whites facing Châteauneuf-du-Pape.",[4282,4334,4281,4283],44.5669,5.0621,{"id":5330,"name":5331,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5332,"descriptionEn":5333,"grapes":5334,"lat":5335,"lng":5336},"listrac-medoc","Listrac-Médoc","Vins structurés de la plus haute altitude du Médoc.","Structured wines from Médoc's highest elevation.",[4362,4363,4258],45.2113,-1.1722,{"id":5338,"name":5339,"region":4300,"regionEn":4300,"type":4290,"typeEn":4291,"description":5340,"descriptionEn":5341,"grapes":5342,"lat":5343,"lng":5344},"loupiac","Loupiac","Vins liquoreux de la rive droite de la Garonne.","Sweet wines from the right bank of the Garonne.",[4304,4305,4306],44.5135,-0.8327,{"id":5346,"name":5347,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":5348,"descriptionEn":5349,"grapes":5350,"lat":5351,"lng":5352},"luberon","Luberon","Vins frais et fruités du Parc du Luberon.","Fresh fruity wines from the Luberon Park.",[4282,4334,4627,4170],44.5034,5.2233,{"id":5354,"name":5355,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":5356,"descriptionEn":5357,"grapes":5358,"lat":5359,"lng":5360},"macon","Mâcon","Appellation régionale du Mâconnais, vins accessibles.","Regional Mâconnais appellation, accessible wines.",[4260,4315],47.0203,4.4398,{"id":5362,"name":5363,"region":1403,"regionEn":1403,"type":4290,"typeEn":4291,"description":5364,"descriptionEn":5365,"grapes":5366,"lat":5367,"lng":5368},"macvin-du-jura","Macvin du Jura","Vin de liqueur jurassien, marc et moût.","Jura liqueur wine, marc and must.",[4269,4260],46.6696,5.511,{"id":5370,"name":5371,"region":4357,"regionEn":4358,"type":4178,"typeEn":4179,"description":5372,"descriptionEn":5373,"grapes":5374,"lat":5375,"lng":5376},"madiran","Madiran","Vin rouge puissant au Tannat, grande garde.","Powerful red Tannat wine, age-worthy.",[5220,4258,4362],43.7159,1.296,{"id":5378,"name":5379,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":5380,"descriptionEn":5381,"grapes":5382,"lat":5383,"lng":5384},"malepere","Malepère","Vins rouges et rosés de l'Aude occidentale.","Reds and rosés from western Aude.",[4363,4258,4362,4885],43.1371,2.284,{"id":5386,"name":5387,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5388,"descriptionEn":5389,"grapes":5390,"lat":5391,"lng":5392},"maranges","Maranges","Appellation la plus méridionale de la Côte de Beaune.","Southernmost appellation of the Côte de Beaune.",[4183],46.8557,4.486,{"id":5394,"name":5395,"region":4357,"regionEn":4358,"type":4178,"typeEn":4179,"description":5396,"descriptionEn":5397,"grapes":5398,"lat":5399,"lng":5400},"marcillac","Marcillac","Vin rouge du Fer Servadou, rustique et fruité.","Fer Servadou red, rustic and fruity.",[5017],43.4333,1.4356,{"id":5402,"name":5403,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5404,"descriptionEn":5405,"grapes":5406,"lat":5407,"lng":5408},"margaux","Margaux","Vins fins et soyeux, parmi les plus élégants de Bordeaux.","Fine silky wines, among Bordeaux's most elegant.",[4362,4363,4258],45.0199,-0.5261,{"id":5410,"name":5411,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":5412,"descriptionEn":5413,"grapes":5414,"lat":5415,"lng":5416},"marsannay","Marsannay","Porte d'entrée de la Côte de Nuits, vins de caractère.","Gateway to the Côte de Nuits, wines of character.",[4183,4260],47.5726,4.4653,{"id":5418,"name":5419,"region":4289,"regionEn":4289,"type":4290,"typeEn":4291,"description":5420,"descriptionEn":5421,"grapes":5422,"lat":5423,"lng":5424},"maury","Maury","Vin doux naturel rouge du Roussillon.","Sweet red natural wine from Roussillon.",[4282],43.855,2.5186,{"id":5426,"name":5427,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5428,"descriptionEn":5429,"grapes":5430,"lat":5432,"lng":5433},"medoc","Médoc","Vins rouges puissants de la rive gauche de la Gironde.","Powerful red wines from the left bank of the Gironde.",[4362,4363,4258,5431],"Petit Verdot",45.1238,-0.368,{"id":5435,"name":5436,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":5437,"descriptionEn":5438,"grapes":5439,"lat":5440,"lng":5441},"menetou-salon","Menetou-Salon","Voisine de Sancerre, Sauvignon Blanc et Pinot Noir.","Sancerre's neighbor, Sauvignon Blanc and Pinot Noir.",[4305,4183],47.5848,0.4094,{"id":5443,"name":5444,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":5445,"descriptionEn":5446,"grapes":5447,"lat":5448,"lng":5449},"mercurey","Mercurey","Premier cru de la Côte Chalonnaise, vins de caractère.","Premier cru of the Côte Chalonnaise, wines of character.",[4183,4260],46.7681,4.8269,{"id":5451,"name":5452,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":5453,"descriptionEn":5454,"grapes":5455,"lat":5456,"lng":5457},"meursault","Meursault","Vins blancs riches et beurrés, références mondiales.","Rich buttery white wines, global benchmarks.",[4260],47.5045,4.778,{"id":5459,"name":5460,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":5461,"descriptionEn":5462,"grapes":5463,"lat":5058,"lng":5464},"minervois","Minervois","Vins rouges et rosés ensoleillés du Minervois.","Sunny reds and rosés from the Minervois.",[4334,4282,4281,4716],3.2577,{"id":5466,"name":5467,"region":4289,"regionEn":4289,"type":4178,"typeEn":4179,"description":5468,"descriptionEn":5469,"grapes":5470,"lat":5471,"lng":5472},"minervois-la-liviniere","Minervois-La Livinière","Cru du Minervois, vins concentrés et épicés.","Minervois cru, concentrated spicy wines.",[4334,4282,4281],42.7297,3.0839,{"id":5474,"name":5475,"region":4357,"regionEn":4358,"type":4290,"typeEn":4291,"description":5476,"descriptionEn":5477,"grapes":5478,"lat":5479,"lng":5480},"monbazillac","Monbazillac","Grand vin liquoreux de la Dordogne.","Great sweet wine from the Dordogne.",[4304,4305,4306],43.439,0.6293,{"id":5482,"name":5483,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":5484,"descriptionEn":5485,"grapes":5486,"lat":5487,"lng":5488},"montagny","Montagny","Vin blanc de la Côte Chalonnaise, vif et minéral.","White wine from the Côte Chalonnaise, crisp and mineral.",[4260],46.6914,4.1541,{"id":5490,"name":5491,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":5492,"descriptionEn":5493,"grapes":5494,"lat":5495,"lng":5496},"montlouis-sur-loire","Montlouis-sur-Loire","Vins blancs secs et pétillants de Chenin Blanc.","Dry and sparkling Chenin Blanc whites.",[4259],47.534,1.5847,{"id":5498,"name":5499,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":5500,"descriptionEn":5501,"grapes":5502,"lat":5503,"lng":5504},"montrachet","Montrachet","Le plus grand vin blanc sec du monde.","The world's greatest dry white wine.",[4260],46.5528,4.3632,{"id":5506,"name":5507,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":5508,"descriptionEn":5509,"grapes":5510,"lat":5511,"lng":5512},"montravel","Montravel","Vins blancs et rouges de l'ouest de Bergerac.","Whites and reds from western Bergerac.",[4305,4304,4363,4258],44.0011,1.7855,{"id":5514,"name":5515,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5516,"descriptionEn":5517,"grapes":5518,"lat":5519,"lng":5520},"morey-saint-denis","Morey-Saint-Denis","Vins fins et élégants entre Gevrey et Chambolle.","Fine elegant wines between Gevrey and Chambolle.",[4183],46.5816,4.5329,{"id":5522,"name":5523,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":5524,"descriptionEn":5525,"grapes":5526,"lat":5527,"lng":5528},"morgon","Morgon","Cru du Beaujolais le plus charpenté et tannique.","The most structured and tannic Beaujolais cru.",[4315],46.0028,4.897,{"id":5530,"name":5531,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":5532,"descriptionEn":5533,"grapes":5534,"lat":5535,"lng":5536},"moulin-a-vent","Moulin-à-Vent","Le seigneur du Beaujolais, vin de garde.","Lord of Beaujolais, age-worthy wine.",[4315],46.1554,4.7239,{"id":5538,"name":5539,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5540,"descriptionEn":5541,"grapes":5542,"lat":5543,"lng":5544},"moulis-en-medoc","Moulis-en-Médoc","Petite appellation du Médoc aux vins généreux.","Small Médoc appellation with generous wines.",[4362,4363,4258],44.5045,-0.4729,{"id":5546,"name":5547,"region":4253,"regionEn":4254,"type":4189,"typeEn":4190,"description":5548,"descriptionEn":5549,"grapes":5550,"lat":5552,"lng":5553},"muscadet","Muscadet","Vin blanc sec et vif de la région nantaise.","Dry crisp white wine from the Nantes region.",[5551],"Melon de Bourgogne",47.0451,1.2594,{"id":5555,"name":5556,"region":4253,"regionEn":4254,"type":4189,"typeEn":4190,"description":5557,"descriptionEn":5558,"grapes":5559,"lat":5560,"lng":5561},"muscadet-sevre-et-maine","Muscadet Sèvre et Maine","Le meilleur Muscadet, souvent sur lie.","The finest Muscadet, often sur lie.",[5551],47.0864,0.8749,{"id":5563,"name":5564,"region":4329,"regionEn":4330,"type":4290,"typeEn":4291,"description":5565,"descriptionEn":5566,"grapes":5567,"lat":5568,"lng":5569},"muscat-de-beaumes-de-venise","Muscat de Beaumes-de-Venise","Vin doux naturel au Muscat, doré et parfumé.","Sweet Muscat natural wine, golden and fragrant.",[4197],44.3548,5.3824,{"id":5571,"name":5572,"region":4289,"regionEn":4289,"type":4290,"typeEn":4291,"description":5573,"descriptionEn":5574,"grapes":5575,"lat":5576,"lng":5577},"muscat-de-frontignan","Muscat de Frontignan","Vin doux naturel au Muscat de Frontignan.","Sweet Muscat natural wine from Frontignan.",[4197],43.4275,2.8137,{"id":5579,"name":5580,"region":4289,"regionEn":4289,"type":4290,"typeEn":4291,"description":5581,"descriptionEn":5582,"grapes":5583,"lat":5584,"lng":5585},"muscat-de-lunel","Muscat de Lunel","Vin doux naturel au Muscat entre Montpellier et Nîmes.","Sweet Muscat wine between Montpellier and Nîmes.",[4197],43.1622,2.8919,{"id":5587,"name":5588,"region":4289,"regionEn":4289,"type":4290,"typeEn":4291,"description":5589,"descriptionEn":5590,"grapes":5591,"lat":5592,"lng":5593},"muscat-de-mireval","Muscat de Mireval","Vin doux naturel au Muscat de l'Hérault.","Sweet Muscat wine from the Hérault.",[4197],43.0057,3.0505,{"id":5595,"name":5596,"region":4289,"regionEn":4289,"type":4290,"typeEn":4291,"description":5597,"descriptionEn":5598,"grapes":5599,"lat":5600,"lng":5601},"muscat-de-rivesaltes","Muscat de Rivesaltes","Vin doux naturel au Muscat, frais et parfumé.","Sweet Muscat natural wine, fresh and fragrant.",[4197],43.5743,2.5764,{"id":5603,"name":5604,"region":4289,"regionEn":4289,"type":4290,"typeEn":4291,"description":5605,"descriptionEn":5606,"grapes":5607,"lat":5608,"lng":5609},"muscat-de-saint-jean-de-minervois","Muscat de Saint-Jean-de-Minervois","Vin doux naturel au Muscat d'altitude.","High-altitude sweet Muscat wine.",[4197],42.702,3.3107,{"id":5611,"name":5612,"region":8,"regionEn":9,"type":4290,"typeEn":4291,"description":5613,"descriptionEn":5614,"grapes":5615,"lat":5616,"lng":5617},"muscat-du-cap-corse","Muscat du Cap Corse","Vin doux naturel au Muscat du Cap Corse.","Sweet Muscat wine from Cap Corse.",[4197],42.0065,8.5071,{"id":5619,"name":5620,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5621,"descriptionEn":5622,"grapes":5623,"lat":5624,"lng":5625},"musigny","Musigny","Grand cru sublime, parmi les plus fins de Bourgogne.","Sublime grand cru, among Burgundy's finest.",[4183],47.6153,4.8129,{"id":5627,"name":5628,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5629,"descriptionEn":5630,"grapes":5631,"lat":5632,"lng":5633},"nuits-saint-georges","Nuits-Saint-Georges","Vins robustes et structurés de la Côte de Nuits.","Robust structured wines from the Côte de Nuits.",[4183],47.5452,4.8246,{"id":5635,"name":5636,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":5637,"descriptionEn":5638,"grapes":5639,"lat":5640,"lng":5641},"orleans","Orléans","Vins rouges et blancs de l'Orléanais.","Red and white wines from Orléans.",[4183,4260,4306],47.3862,1.4864,{"id":5643,"name":5644,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":5645,"descriptionEn":5646,"grapes":5647,"lat":5648,"lng":5649},"pacherenc-du-vic-bilh","Pacherenc du Vic-Bilh","Vin blanc sec et doux du Gers.","Dry and sweet white from the Gers.",[4886,5245,4885],43.7678,1.6814,{"id":5651,"name":5652,"region":4277,"regionEn":4277,"type":4164,"typeEn":4164,"description":5653,"descriptionEn":5654,"grapes":5655,"lat":5656,"lng":5657},"palette","Palette","Minuscule appellation près d'Aix-en-Provence.","Tiny appellation near Aix-en-Provence.",[4282,4281,4283,4529],43.2711,6.0901,{"id":5659,"name":5660,"region":8,"regionEn":9,"type":4164,"typeEn":4164,"description":5661,"descriptionEn":5662,"grapes":5663,"lat":5664,"lng":5665},"patrimonio","Patrimonio","Premier AOC corse, vins de caractère.","Corsica's first AOC, wines of character.",[4169,4170,4168],42.1982,8.666,{"id":5667,"name":5668,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5669,"descriptionEn":5670,"grapes":5671,"lat":5672,"lng":5673},"pauillac","Pauillac","Appellation mythique abritant trois premiers grands crus classés.","Legendary appellation home to three first growth estates.",[4362,4363,4258],44.5024,-0.5736,{"id":5675,"name":5676,"region":4357,"regionEn":4358,"type":4178,"typeEn":4179,"description":5677,"descriptionEn":5678,"grapes":5679,"lat":5680,"lng":5681},"pecharmant","Pécharmant","Le meilleur rouge de Bergerac, charpenté et fin.","Bergerac's best red, structured and fine.",[4362,4363,4258],44.0074,0.8696,{"id":5683,"name":5684,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":5685,"descriptionEn":5686,"grapes":5687,"lat":5688,"lng":5689},"pernand-vergelesses","Pernand-Vergelesses","Vins discrets et élégants sur le flanc de Corton.","Discreet elegant wines on the Corton hillside.",[4183,4260],46.5352,4.5373,{"id":5691,"name":5692,"region":4300,"regionEn":4300,"type":4164,"typeEn":4164,"description":5693,"descriptionEn":5694,"grapes":5695,"lat":5696,"lng":5697},"pessac-leognan","Pessac-Léognan","Grands crus de Graves, rouges et blancs prestigieux.","Great Graves growths, prestigious reds and whites.",[4362,4363,4305,4304],44.6942,-0.5176,{"id":5699,"name":5700,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":5701,"descriptionEn":5702,"grapes":5703,"lat":5704,"lng":5705},"petit-chablis","Petit Chablis","Vin blanc frais et léger des environs de Chablis.","Fresh light white wine from around Chablis.",[4260],46.7679,4.076,{"id":5707,"name":5708,"region":4289,"regionEn":4289,"type":4178,"typeEn":4179,"description":5709,"descriptionEn":5710,"grapes":5711,"lat":5712,"lng":5713},"pezenas","Pézenas","Vins rouges du terroir de Pézenas.","Red wines from the Pézenas terroir.",[4334,4282,4281],43.2524,2.5662,{"id":5715,"name":5716,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":5717,"descriptionEn":5718,"grapes":5719,"lat":5720,"lng":5721},"pic-saint-loup","Pic Saint-Loup","Vins élégants au pied du Pic Saint-Loup.","Elegant wines at the foot of Pic Saint-Loup.",[4334,4282,4281],43.6448,2.3297,{"id":5723,"name":5724,"region":4289,"regionEn":4289,"type":4189,"typeEn":4190,"description":5725,"descriptionEn":5726,"grapes":5727,"lat":5729,"lng":5730},"picpoul-de-pinet","Picpoul de Pinet","Vin blanc sec et vif, parfait avec les huîtres.","Dry crisp white, perfect with oysters.",[5728],"Picpoul",43.6544,2.4731,{"id":5732,"name":5733,"region":4277,"regionEn":4277,"type":4164,"typeEn":4164,"description":5734,"descriptionEn":5735,"grapes":5736,"lat":5737,"lng":5738},"pierrevert","Pierrevert","Vins de Haute-Provence, frais et légers.","Wines from Haute-Provence, fresh and light.",[4282,4334,4170],43.2611,6.2575,{"id":5740,"name":5741,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5742,"descriptionEn":5743,"grapes":5744,"lat":5745,"lng":5746},"pomerol","Pomerol","Vins opulents dominés par le Merlot, parmi les plus chers au monde.","Opulent Merlot-dominated wines, among the world's most expensive.",[4363,4258],45.3887,-0.7761,{"id":5748,"name":5749,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5750,"descriptionEn":5751,"grapes":5752,"lat":5753,"lng":5754},"pommard","Pommard","Vins rouges puissants et tanniques de la Côte de Beaune.","Powerful tannic red wines from the Côte de Beaune.",[4183],46.4507,4.169,{"id":5756,"name":5757,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":5758,"descriptionEn":5759,"grapes":5760,"lat":5761,"lng":5762},"pouilly-fuisse","Pouilly-Fuissé","Le meilleur blanc du Mâconnais, riche et complexe.","The finest Mâconnais white, rich and complex.",[4260],47.369,3.9341,{"id":5764,"name":5765,"region":4253,"regionEn":4254,"type":4189,"typeEn":4190,"description":5766,"descriptionEn":5767,"grapes":5768,"lat":5769,"lng":5770},"pouilly-fume","Pouilly-Fumé","Sauvignon Blanc fumé et minéral du Val de Loire.","Smoky mineral Sauvignon Blanc from the Loire Valley.",[4305],47.0822,0.5439,{"id":5772,"name":5773,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":5774,"descriptionEn":5775,"grapes":5776,"lat":5777,"lng":5778},"pouilly-loche","Pouilly-Loché","Petit voisin de Pouilly-Fuissé.","Small neighbor of Pouilly-Fuissé.",[4260],46.5663,4.2973,{"id":5780,"name":5781,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":5782,"descriptionEn":5783,"grapes":5784,"lat":5785,"lng":5786},"pouilly-vinzelles","Pouilly-Vinzelles","Vin blanc frais et élégant du Mâconnais.","Fresh elegant white from Mâconnais.",[4260],46.9583,4.3404,{"id":5788,"name":5789,"region":4300,"regionEn":4300,"type":4290,"typeEn":4291,"description":5790,"descriptionEn":5341,"grapes":5791,"lat":5792,"lng":5793},"premieres-cotes-de-bordeaux","Premières Côtes de Bordeaux","Vins moelleux de la rive droite de la Garonne.",[4304,4305],45.2514,-0.2488,{"id":5795,"name":5796,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":5797,"descriptionEn":5798,"grapes":5799,"lat":5800,"lng":5801},"puligny-montrachet","Puligny-Montrachet","Vins blancs d'une pureté et minéralité exceptionnelles.","White wines of exceptional purity and minerality.",[4260],46.819,3.8495,{"id":5803,"name":5804,"region":4253,"regionEn":4254,"type":4290,"typeEn":4291,"description":5805,"descriptionEn":5806,"grapes":5807,"lat":5808,"lng":5809},"quarts-de-chaume","Quarts de Chaume","Grand cru de vins liquoreux d'Anjou.","Grand cru of sweet Anjou wines.",[4259],46.8871,0.9499,{"id":5811,"name":5812,"region":4253,"regionEn":4254,"type":4189,"typeEn":4190,"description":5813,"descriptionEn":5814,"grapes":5815,"lat":5816,"lng":5817},"quincy","Quincy","L'un des plus anciens AOC de France, Sauvignon Blanc pur.","One of France's oldest AOCs, pure Sauvignon Blanc.",[4305],47.7805,0.7593,{"id":5819,"name":5820,"region":4329,"regionEn":4330,"type":4178,"typeEn":4179,"description":5821,"descriptionEn":5822,"grapes":5823,"lat":5824,"lng":5825},"rasteau","Rasteau","Vins rouges concentrés et vin doux naturel.","Concentrated reds and sweet natural wine.",[4282,4334,4281],44.446,4.7076,{"id":5827,"name":5828,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":5829,"descriptionEn":5830,"grapes":5831,"lat":5832,"lng":5833},"regnie","Régnié","Cru récent du Beaujolais, fruité et léger.","Recent Beaujolais cru, fruity and light.",[4315],45.5325,4.7713,{"id":5835,"name":5836,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":5837,"descriptionEn":5838,"grapes":5839,"lat":5840,"lng":5841},"reuilly","Reuilly","Vins fins du Berry, blancs, rosés et rouges.","Fine Berry wines, whites, rosés and reds.",[4305,4183,4196],47.5961,1.5267,{"id":5843,"name":5844,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5845,"descriptionEn":5846,"grapes":5847,"lat":5848,"lng":5849},"richebourg","Richebourg","Grand cru opulent et somptueux.","Opulent sumptuous grand cru.",[4183],47.501,4.0961,{"id":5851,"name":5852,"region":4289,"regionEn":4289,"type":4290,"typeEn":4291,"description":5853,"descriptionEn":5854,"grapes":5855,"lat":5856,"lng":5857},"rivesaltes","Rivesaltes","Vin doux naturel ambré ou grenat.","Amber or garnet sweet natural wine.",[4282,4197],42.8301,2.7215,{"id":5859,"name":5860,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":5861,"descriptionEn":5862,"grapes":5863,"lat":5864,"lng":5865},"romanee-conti","Romanée-Conti","Le vin le plus cher et prestigieux au monde.","The world's most expensive and prestigious wine.",[4183],46.5839,4.3017,{"id":5867,"name":5868,"region":4253,"regionEn":4254,"type":4484,"typeEn":4484,"description":5869,"descriptionEn":5870,"grapes":5871,"lat":5872,"lng":5873},"rose-d-anjou","Rosé d'Anjou","Rosé léger et fruité d'Anjou.","Light fruity Anjou rosé.",[4315,4258,4885],47.6895,1.062,{"id":5875,"name":5876,"region":4253,"regionEn":4254,"type":4484,"typeEn":4484,"description":5877,"descriptionEn":5878,"grapes":5879,"lat":5880,"lng":5881},"rose-de-loire","Rosé de Loire","Rosé sec et fruité de la vallée de la Loire.","Dry fruity rosé from the Loire Valley.",[4258,4315,4183],46.8043,1.3253,{"id":5883,"name":5884,"region":4599,"regionEn":4599,"type":4484,"typeEn":4484,"description":5885,"descriptionEn":5886,"grapes":5887,"lat":5888,"lng":5889},"rose-des-riceys","Rosé des Riceys","Rosé rare et confidentiel du sud de la Champagne.","Rare and discreet rosé from southern Champagne.",[4183],48.9377,4.0948,{"id":5891,"name":5892,"region":4357,"regionEn":4358,"type":4290,"typeEn":4291,"description":5893,"descriptionEn":5894,"grapes":5895,"lat":5896,"lng":5897},"rosette","Rosette","Vin moelleux rare de la rive nord de la Dordogne.","Rare sweet wine from the north bank of the Dordogne.",[4304,4305,4306],43.499,1.618,{"id":5899,"name":5900,"region":257,"regionEn":4458,"type":4189,"typeEn":4190,"description":5901,"descriptionEn":5902,"grapes":5903,"lat":5904,"lng":5905},"roussette-de-savoie","Roussette de Savoie","Vin blanc d'Altesse, floral et minéral.","Altesse white wine, floral and mineral.",[4993],45.819,6.1256,{"id":5907,"name":5908,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":5909,"descriptionEn":5910,"grapes":5911,"lat":5912,"lng":5913},"rully","Rully","Vins tranquilles et effervescents de la Côte Chalonnaise.","Still and sparkling wines from the Côte Chalonnaise.",[4183,4260],47.0972,4.6559,{"id":5915,"name":5916,"region":4311,"regionEn":4311,"type":4178,"typeEn":4179,"description":5917,"descriptionEn":5918,"grapes":5919,"lat":5920,"lng":5921},"saint-amour","Saint-Amour","Le plus septentrional des crus du Beaujolais.","The northernmost Beaujolais cru.",[4315],46.2467,4.0324,{"id":5923,"name":5924,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":5925,"descriptionEn":5926,"grapes":5927,"lat":5928,"lng":5929},"saint-bris","Saint-Bris","Seul Sauvignon Blanc de Bourgogne.","Burgundy's only Sauvignon Blanc.",[4305],46.9757,4.4011,{"id":5931,"name":5932,"region":4289,"regionEn":4289,"type":4164,"typeEn":4164,"description":5933,"descriptionEn":5934,"grapes":5935,"lat":5936,"lng":5937},"saint-chinian","Saint-Chinian","Vins chaleureux des contreforts du Haut-Languedoc.","Warm wines from the Haut-Languedoc foothills.",[4334,4282,4281,4716],43.6627,3.2369,{"id":5939,"name":5940,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5941,"descriptionEn":5942,"grapes":5943,"lat":5944,"lng":5945},"saint-emilion","Saint-Émilion","Vins riches et charnus de la rive droite bordelaise.","Rich fleshy wines from Bordeaux's right bank.",[4363,4258,4362],45.207,-0.3422,{"id":5947,"name":5948,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5949,"descriptionEn":5950,"grapes":5951,"lat":5952,"lng":5953},"saint-emilion-grand-cru","Saint-Émilion Grand Cru","L'élite des vins de Saint-Émilion.","The finest wines of Saint-Émilion.",[4363,4258,4362],44.6483,-0.9934,{"id":5955,"name":5956,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5957,"descriptionEn":5958,"grapes":5959,"lat":5960,"lng":5961},"saint-estephe","Saint-Estèphe","Vins charpentés et tanniques du nord du Médoc.","Full-bodied tannic wines from northern Médoc.",[4362,4363,4258],44.7463,-1.1442,{"id":5963,"name":5964,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":5965,"descriptionEn":5966,"grapes":5967,"lat":4869,"lng":5968},"saint-joseph","Saint-Joseph","Vins rouges et blancs de la rive droite du Rhône nord.","Reds and whites from the northern Rhône right bank.",[4334,4528,4919],4.2607,{"id":5970,"name":5971,"region":4300,"regionEn":4300,"type":4178,"typeEn":4179,"description":5972,"descriptionEn":5973,"grapes":5974,"lat":5975,"lng":5976},"saint-julien","Saint-Julien","Vins élégants et équilibrés du cœur du Médoc.","Elegant balanced wines from the heart of Médoc.",[4362,4363,4258],44.2718,-0.9414,{"id":5978,"name":5979,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":5980,"descriptionEn":5981,"grapes":5982,"lat":5983,"lng":5984},"saint-mont","Saint-Mont","Vins gascons de caractère.","Gascon wines of character.",[5220,5017,4886,5245],44.1012,1.5241,{"id":5986,"name":5987,"region":4253,"regionEn":4254,"type":4178,"typeEn":4179,"description":5988,"descriptionEn":5989,"grapes":5990,"lat":5991,"lng":5992},"saint-nicolas-de-bourgueil","Saint-Nicolas-de-Bourgueil","Vins rouges fruités et souples de Cabernet Franc.","Fruity supple Cabernet Franc reds.",[4258],47.4273,1.5216,{"id":5994,"name":5995,"region":4329,"regionEn":4330,"type":4189,"typeEn":4190,"description":5996,"descriptionEn":5997,"grapes":5998,"lat":5999,"lng":6000},"saint-peray","Saint-Péray","Vin blanc tranquille et effervescent de la vallée du Rhône.","Still and sparkling white wine from the Rhône Valley.",[4528,4919],45.0628,5.3116,{"id":6002,"name":6003,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":6004,"descriptionEn":6005,"grapes":6006,"lat":6007,"lng":6008},"saint-veran","Saint-Véran","Vin blanc du Mâconnais, frais et fruité.","White wine from Mâconnais, fresh and fruity.",[4260],46.5331,4.6927,{"id":6010,"name":6011,"region":4300,"regionEn":4300,"type":4290,"typeEn":4291,"description":6012,"descriptionEn":6013,"grapes":6014,"lat":6015,"lng":6016},"sainte-croix-du-mont","Sainte-Croix-du-Mont","Vins moelleux dorés face à Sauternes.","Golden sweet wines facing Sauternes.",[4304,4305],44.3358,-0.9007,{"id":6018,"name":6019,"region":4300,"regionEn":4300,"type":4164,"typeEn":4164,"description":6020,"descriptionEn":6021,"grapes":6022,"lat":6023,"lng":6024},"sainte-foy-bordeaux","Sainte-Foy-Bordeaux","Vins bio-friendly du nord-est du Bordelais.","Bio-friendly wines from northeast Bordeaux.",[4363,4362,4305,4304],45.4274,-0.412,{"id":6026,"name":6027,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":6028,"descriptionEn":6029,"grapes":6030,"lat":6031,"lng":6032},"sancerre","Sancerre","Vin blanc de Sauvignon emblématique et rouge de Pinot Noir.","Iconic Sauvignon Blanc white and Pinot Noir red.",[4305,4183],47.514,1.2103,{"id":6034,"name":6035,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":6036,"descriptionEn":6037,"grapes":6038,"lat":6039,"lng":6040},"santenay","Santenay","Vins rouges et blancs du sud de la Côte de Beaune.","Reds and whites from southern Côte de Beaune.",[4183,4260],46.5952,4.0496,{"id":6042,"name":6043,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":6044,"descriptionEn":6045,"grapes":6046,"lat":6047,"lng":6048},"saumur","Saumur","Vins rouges, blancs et effervescents de Saumur.","Red, white and sparkling wines from Saumur.",[4258,4259,4260],47.1182,1.5199,{"id":6050,"name":6051,"region":4253,"regionEn":4254,"type":4178,"typeEn":4179,"description":6052,"descriptionEn":6053,"grapes":6054,"lat":6055,"lng":6056},"saumur-champigny","Saumur-Champigny","Le meilleur rouge de la Loire, Cabernet Franc élégant.","The Loire's best red, elegant Cabernet Franc.",[4258],47.857,1.4551,{"id":6058,"name":6059,"region":4357,"regionEn":4358,"type":4290,"typeEn":4291,"description":6060,"descriptionEn":6061,"grapes":6062,"lat":6063,"lng":6064},"saussignac","Saussignac","Vin liquoreux de Bergerac, riche et complexe.","Sweet Bergerac wine, rich and complex.",[4304,4305,4306],43.7478,1.5617,{"id":6066,"name":6067,"region":4300,"regionEn":4300,"type":4290,"typeEn":4291,"description":6068,"descriptionEn":6069,"grapes":6070,"lat":6071,"lng":6072},"sauternes","Sauternes","Vins liquoreux légendaires issus de la pourriture noble.","Legendary sweet wines from noble rot grapes.",[4304,4305,4306],45.2353,-0.4378,{"id":6074,"name":6075,"region":4253,"regionEn":4254,"type":4189,"typeEn":4190,"description":6076,"descriptionEn":6077,"grapes":6078,"lat":6079,"lng":6080},"savennieres","Savennières","Vin blanc sec et minéral de Chenin Blanc, grande garde.","Dry mineral Chenin Blanc white, age-worthy.",[4259],47.606,0.76,{"id":6082,"name":6083,"region":4176,"regionEn":4177,"type":4164,"typeEn":4164,"description":6084,"descriptionEn":6085,"grapes":6086,"lat":6087,"lng":6088},"savigny-les-beaune","Savigny-lès-Beaune","Vins fruités et accessibles près de Beaune.","Fruity accessible wines near Beaune.",[4183,4260],46.7261,4.0443,{"id":6090,"name":6091,"region":257,"regionEn":4458,"type":4164,"typeEn":4164,"description":6092,"descriptionEn":6093,"grapes":6094,"lat":6095,"lng":6096},"seyssel","Seyssel","Vin blanc et effervescent de Seyssel.","White and sparkling wine from Seyssel.",[4993,4462],45.6521,5.8295,{"id":6098,"name":6099,"region":4329,"regionEn":4330,"type":4484,"typeEn":4484,"description":6100,"descriptionEn":6101,"grapes":6102,"lat":6103,"lng":77},"tavel","Tavel","Le plus célèbre rosé de France, sec et puissant.","France's most famous rosé, dry and powerful.",[4282,4283,4334],44.0858,{"id":6105,"name":6106,"region":4289,"regionEn":4289,"type":4178,"typeEn":4179,"description":6107,"descriptionEn":6108,"grapes":6109,"lat":6110,"lng":6111},"terrasses-du-larzac","Terrasses du Larzac","Vins d'altitude du plateau du Larzac.","Altitude wines from the Larzac plateau.",[4282,4334,4281,4716],42.9669,3.1799,{"id":6113,"name":6114,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":6115,"descriptionEn":6116,"grapes":6117,"lat":6118,"lng":6119},"touraine","Touraine","Appellation régionale de Touraine, vins variés.","Regional Touraine appellation, varied wines.",[4305,4258,4315],47.8005,1.2442,{"id":6121,"name":6122,"region":4357,"regionEn":4358,"type":4164,"typeEn":4164,"description":6123,"descriptionEn":6124,"grapes":6125,"lat":6126,"lng":6127},"tursan","Tursan","Vins des Landes, rouges et blancs.","Wines from the Landes, reds and whites.",[5220,4258,4362,4885],43.3279,1.1102,{"id":6129,"name":6130,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":6131,"descriptionEn":6132,"grapes":6133,"lat":6134,"lng":6135},"vacqueyras","Vacqueyras","Vins rouges et rosés charnus et épicés.","Fleshy spicy red and rosé wines.",[4282,4334,4281],44.4828,4.4565,{"id":4063,"name":6137,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":6138,"descriptionEn":6139,"grapes":6140,"lat":6141,"lng":6142},"Valencay","Vins blancs et rouges du sud du Val de Loire.","White and red wines from southern Loire Valley.",[4305,4315,4885],47.1268,1.1258,{"id":6144,"name":6145,"region":4329,"regionEn":4330,"type":4164,"typeEn":4164,"description":6146,"descriptionEn":6147,"grapes":6148,"lat":6149,"lng":6150},"ventoux","Ventoux","Vins légers et fruités au pied du Mont Ventoux.","Light fruity wines at the foot of Mont Ventoux.",[4282,4334,4283],44.0889,5.3529,{"id":6152,"name":6153,"region":8,"regionEn":9,"type":4164,"typeEn":4164,"description":6154,"descriptionEn":6155,"grapes":6156,"lat":6157,"lng":6158},"vin-de-corse","Vin de Corse","Appellation régionale de l'île de Beauté.","Regional appellation of the Island of Beauty.",[4169,4168,4170],42.3977,8.5771,{"id":6160,"name":6161,"region":8,"regionEn":9,"type":4164,"typeEn":4164,"description":6162,"descriptionEn":6163,"grapes":6164,"lat":6165,"lng":6166},"vin-de-corse-calvi","Vin de Corse Calvi","Vins de la Balagne, ensoleillés et fruités.","Wines from Balagne, sunny and fruity.",[4169,4168,4170],42.0391,9.1511,{"id":6168,"name":6169,"region":8,"regionEn":9,"type":4164,"typeEn":4164,"description":6170,"descriptionEn":6171,"grapes":6172,"lat":6173,"lng":6174},"vin-de-corse-coteaux-du-cap-corse","Vin de Corse Coteaux du Cap Corse","Vins du Cap Corse, muscats et vins secs.","Wines from Cap Corse, muscats and dry wines.",[4169,4170,4197],42.5781,9.4187,{"id":6176,"name":6177,"region":8,"regionEn":9,"type":4164,"typeEn":4164,"description":6178,"descriptionEn":6179,"grapes":6180,"lat":6181,"lng":6182},"vin-de-corse-figari","Vin de Corse Figari","Vins du sud de la Corse, puissants et ensoleillés.","Southern Corsican wines, powerful and sunny.",[4169,4168],42.0489,8.7482,{"id":6184,"name":6185,"region":8,"regionEn":9,"type":4164,"typeEn":4164,"description":6186,"descriptionEn":6187,"grapes":6188,"lat":6189,"lng":6190},"vin-de-corse-porto-vecchio","Vin de Corse Porto-Vecchio","Vins de la côte orientale sud de la Corse.","Wines from southern Corsica's east coast.",[4169,4170],42.0542,9.5858,{"id":6192,"name":6193,"region":8,"regionEn":9,"type":4164,"typeEn":4164,"description":6194,"descriptionEn":6195,"grapes":6196,"lat":6197,"lng":6198},"vin-de-corse-sartene","Vin de Corse Sartène","Vins robustes du Sartenais.","Robust wines from the Sartenais.",[4169,4168],42.2509,9.3346,{"id":6200,"name":6201,"region":257,"regionEn":4458,"type":4164,"typeEn":4164,"description":6202,"descriptionEn":6203,"grapes":6204,"lat":6205,"lng":6206},"vin-de-savoie","Vin de Savoie","Vins alpins frais et légers.","Fresh light Alpine wines.",[4992,4993,4462,4315,4183],45.1967,6.2652,{"id":6208,"name":6209,"region":4329,"regionEn":4330,"type":4178,"typeEn":4179,"description":6210,"descriptionEn":6211,"grapes":6212,"lat":6213,"lng":6214},"vinsobres","Vinsobres","Vins rouges généreux des Baronnies.","Generous red wines from the Baronnies.",[4282,4334,4281],44.2182,5.1409,{"id":6216,"name":6217,"region":4176,"regionEn":4177,"type":4189,"typeEn":4190,"description":6218,"descriptionEn":6219,"grapes":6220,"lat":6221,"lng":6222},"vire-clesse","Viré-Clessé","Vin blanc du Mâconnais, rond et fruité.","White wine from Mâconnais, round and fruity.",[4260],47.419,4.0085,{"id":6224,"name":6225,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":6226,"descriptionEn":6227,"grapes":6228,"lat":6229,"lng":6230},"volnay","Volnay","Vins élégants et parfumés, les plus féminins de Bourgogne.","Elegant perfumed wines, Burgundy's most feminine.",[4183],46.4734,4.8949,{"id":6232,"name":6233,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":6234,"descriptionEn":6235,"grapes":6236,"lat":6237,"lng":6238},"vosne-romanee","Vosne-Romanée","Village abritant les plus grands vins de Bourgogne.","Village home to Burgundy's greatest wines.",[4183],46.7702,4.5492,{"id":6240,"name":6241,"region":4176,"regionEn":4177,"type":4178,"typeEn":4179,"description":6242,"descriptionEn":6243,"grapes":6244,"lat":6245,"lng":6246},"vougeot","Vougeot","Village abritant le célèbre Clos de Vougeot.","Village home to the famous Clos de Vougeot.",[4183],46.4638,4.6449,{"id":6248,"name":6249,"region":4253,"regionEn":4254,"type":4164,"typeEn":4164,"description":6250,"descriptionEn":6251,"grapes":6252,"lat":6253,"lng":6254},"vouvray","Vouvray","Vins blancs secs, demi-secs et effervescents de Chenin Blanc.","Dry, off-dry and sparkling Chenin Blanc whites.",[4259],47.8683,0.6955,{"wines":6256,"cheeses":6353},{"sancerre":6257,"chablis":6260,"saint-emilion":6263,"chateauneuf-du-pape":6266,"champagne":6269,"pauillac":6272,"margaux":6275,"cote-rotie":6278,"hermitage":6281,"gewurztraminer-alsace":6284,"riesling-alsace":6287,"muscadet-sevre-et-maine":6290,"chinon":6293,"vouvray":6296,"crozes-hermitage":6299,"cotes-du-rhone":6302,"pomerol":6305,"beaujolais":6308,"bandol":6311,"cahors":6314,"gigondas":6317,"condrieu":6320,"meursault":6323,"chassagne-montrachet":6326,"gevrey-chambertin":6329,"vacqueyras":6332,"jurancon":6335,"morgon":6338,"madiran":6341,"cassis":6344,"chablis-grand-cru":6347,"brouilly":6350},{"fr":6258,"en":6259},"Sur les coteaux calcaires qui surplombent la Loire, le Sancerre est l'expression la plus pure du sauvignon blanc en France. Ses sols, mélange de caillottes (calcaires durs), de terres blanches (marnes kimméridgiennes) et de silex, façonnent des blancs minéraux et tendus aux arômes caractéristiques d'agrumes, de buis et de pierre à fusil. Les rouges et rosés, issus du pinot noir, restent confidentiels mais gagnent en précision. Un Sancerre jeune accompagne à merveille le crottin de Chavignol, voisin immédiat, ainsi que les poissons de rivière et fruits de mer. Les meilleures cuvées, sur sols de silex notamment, se bonifient cinq à dix ans en cave.","On the limestone hills overlooking the Loire river, Sancerre is the purest expression of sauvignon blanc in France. The soils — hard limestone caillottes, chalky Kimmeridgian marls and flinty silex — shape minerally, taut whites with citrus, boxwood and gunflint aromas. Reds and rosés from pinot noir stay confidential but keep gaining precision. A young Sancerre pairs beautifully with neighbouring Crottin de Chavignol goat cheese, river fish and shellfish. The best cuvées, especially from silex soils, will age five to ten years in cellar.",{"fr":6261,"en":6262},"Au nord de la Bourgogne, le Chablis est un chardonnay d'exception, élevé sans ou avec peu de bois, qui porte l'empreinte directe de son terroir kimméridgien. Les sols fossilifères, anciens fonds marins semés de coquillages fossiles, donnent à ces blancs une minéralité iodée unique et une tension saline rare. Le classement distingue Petit Chablis, Chablis, Chablis Premier Cru et sept Grands Crus (Les Clos, Vaudésir, Valmur...), tous sur la rive droite du Serein. Un Chablis jeune accompagne huîtres, gougères et fromages de chèvre ; les Grands Crus, à leur apogée après dix à vingt ans, méritent d'être servis sur un poisson noble en sauce.","In northern Burgundy, Chablis is an exceptional chardonnay, aged with little or no oak, which carries a direct imprint of its Kimmeridgian terroir. Fossil-rich soils — ancient seabeds scattered with fossilized shells — give these whites a unique iodine minerality and rare saline tension. The hierarchy distinguishes Petit Chablis, Chablis, Chablis Premier Cru and seven Grands Crus (Les Clos, Vaudésir, Valmur...), all on the right bank of the Serein river. A young Chablis pairs with oysters, gougères and goat cheeses; Grands Crus, at their peak after ten to twenty years, deserve a noble fish in sauce.",{"fr":6264,"en":6265},"Sur la rive droite de la Dordogne, Saint-Émilion cultive le merlot avec un savoir-faire millénaire hérité des Romains. Les sols, extrêmement variés entre plateau calcaire, pieds de côte argilo-calcaire et sables, produisent des rouges généreux, soyeux et aromatiques (fruits mûrs, truffe, épices douces). L'appellation connaît un classement unique révisé régulièrement, distinguant Premiers Grands Crus Classés A (comme Château Cheval Blanc ou Figeac) et B, puis Grands Crus Classés. Le village médiéval inscrit à l'UNESCO est entouré de vignobles à perte de vue. À table, ces vins accompagnent magistralement viandes rouges, gibier, champignons et fromages affinés ; ils se gardent dix à trente ans pour les grands crus.","On the right bank of the Dordogne, Saint-Émilion has grown merlot with thousand-year Roman know-how. The soils — from limestone plateau to clay-limestone slopes and sandy lowlands — produce generous, silky, aromatic reds (ripe fruit, truffle, sweet spices). The appellation has its own classification revised regularly, with Premiers Grands Crus Classés A (Cheval Blanc, Figeac) and B, then Grands Crus Classés. The UNESCO-listed medieval village is surrounded by vineyards. At the table, these wines magnificently partner red meats, game, mushrooms and aged cheeses; top growths age ten to thirty years.",{"fr":6267,"en":6268},"Château­neuf-du-Pape règne sur la vallée du Rhône méridionale depuis le XIVe siècle, quand les papes d'Avignon y firent édifier leur résidence d'été. L'appellation autorise un assemblage unique de treize cépages (dont grenache, syrah, mourvèdre, counoise) sur des sols tapissés de galets roulés par le Rhône. Ces galets accumulent la chaleur le jour et la restituent la nuit, donnant des rouges chaleureux, riches et épicés, aux arômes de garrigue, de fruits noirs confits et de kirsch. Les blancs, plus confidentiels, mariant roussanne, grenache blanc et clairette, offrent des notes de fruits à chair blanche et de fleurs. À table, ces vins s'accordent avec gibier, daubes, viandes braisées et fromages à pâte persillée.","Châteauneuf-du-Pape has reigned over the southern Rhône valley since the 14th century, when the Avignon popes built their summer residence here. The appellation allows a unique blend of thirteen grape varieties (grenache, syrah, mourvèdre, counoise...) on soils carpeted with pebbles rolled by the Rhône. These galets store heat by day and release it at night, producing warm, rich, spiced reds with aromas of garrigue, dark candied fruit and kirsch. The rarer whites, from roussanne, grenache blanc and clairette, offer white-fleshed fruit and flowers. They shine with game, daubes, braised meats and blue cheeses.",{"fr":6270,"en":6271},"Dans le nord-est de la France, la Champagne produit depuis le XVIIe siècle le plus célèbre vin effervescent du monde. Les sols crayeux, profondément drainants, et le climat septentrional limitant la maturation sont ici l'alliance parfaite pour des vins de base acides et précis. La méthode champenoise — seconde fermentation en bouteille, remuage, dégorgement — façonne des bulles fines et persistantes. Trois cépages dominent : chardonnay (finesse), pinot noir (structure), meunier (rondeur). Chaque maison cultive son style, des blanc-de-blancs vifs aux rosés de saignée puissants, en passant par les millésimés de garde. Apéritif par excellence, un Champagne de vingt ans de cave, dosé en extra-brut, accompagnera sublimement poissons nobles et volailles fines.","In north-eastern France, Champagne has produced the world's most famous sparkling wine since the 17th century. Chalky, deeply drained soils and a northern climate slowing ripening make the perfect combination for acidic, precise base wines. The traditional method — second fermentation in bottle, riddling, disgorgement — creates fine, persistent bubbles. Three varieties dominate: chardonnay (finesse), pinot noir (structure), meunier (roundness). Each house has its style, from lively blanc-de-blancs to powerful saignée rosés and age-worthy vintage bottles. An aperitif icon, a twenty-year-old extra-brut Champagne sublimely partners noble fish and fine poultry.",{"fr":6273,"en":6274},"Pauillac concentre trois des cinq Premiers Grands Crus Classés du Médoc : Château Lafite Rothschild, Château Latour et Château Mouton Rothschild. Ses graves profondes héritées des glaciations offrent un drainage et une réverbération thermique idéaux pour le cabernet sauvignon, cépage dominant de l'appellation. Les rouges, puissants et structurés, au grain tannique noble, développent avec l'âge un bouquet complexe de cassis, cèdre, graphite et tabac blond. Les meilleures cuvées dépassent aisément trente ans en cave. Ces vins s'accordent idéalement avec agneau rôti, côte de bœuf et gibier à poil, ainsi qu'avec les fromages affinés comme le comté vieux.","Pauillac is home to three of the Médoc's five First Growths: Château Lafite Rothschild, Château Latour and Château Mouton Rothschild. Deep gravel soils inherited from glaciations offer ideal drainage and heat reflection for cabernet sauvignon, the dominant grape. The reds are powerful and structured, with a noble tannic grain that develops a complex bouquet of blackcurrant, cedar, graphite and pipe tobacco with age. Top cuvées easily exceed thirty years in cellar. Ideal with roast lamb, rib of beef, furred game and aged hard cheeses such as old Comté.",{"fr":6276,"en":6277},"Margaux est sans doute la plus féminine des appellations du Médoc. Ses graves légères et sablonneuses, plus fines qu'à Pauillac, donnent des rouges soyeux et élégants, à la trame veloutée, aux arômes floraux de violette, rose et iris, complétés par des notes de fruits rouges, de cèdre et d'épices douces. Château Margaux, Premier Grand Cru Classé, incarne cette finesse, accompagné de nombreux crus classés de grande qualité (Palmer, Rauzan-Ségla, Issan...). Un Margaux jeune séduit par son charme immédiat, un Margaux mûr émeut par sa profondeur silencieuse. À table, il s'entend merveilleusement avec les volailles rôties, le canard, les viandes blanches en sauce et les fromages peu agressifs.","Margaux is arguably the most feminine of Médoc appellations. Lighter, sandier gravel than in Pauillac produces silky, elegant reds with a velvety texture and floral aromas of violet, rose and iris, completed by red fruit, cedar and sweet spice notes. First Growth Château Margaux embodies this finesse, joined by many high-quality classified growths (Palmer, Rauzan-Ségla, Issan...). A young Margaux charms immediately, a mature Margaux moves with quiet depth. Wonderful with roast poultry, duck, white meats in sauce and gentle cheeses.",{"fr":6279,"en":6280},"Accrochée aux coteaux escarpés de la rive droite du Rhône, entre Vienne et Tournon, la Côte-Rôtie est un concentré de syrah porté à son paroxysme. Les vignes poussent sur des terrasses soutenues par des murets de pierre sèche, exposées plein sud sur des schistes qui concentrent la chaleur. L'appellation autorise jusqu'à 20 % de viognier assemblé au rouge, tradition unique en France qui ajoute florales et suavité au fruit épicé. Les deux grandes côtes — Côte Brune (sols ferrugineux) et Côte Blonde (sols calcaires et argileux) — offrent des styles complémentaires. Ces rouges profonds, aux arômes de violette, mûre, olive noire et poivre, demandent dix à vingt ans pour atteindre leur apogée. Parfaits sur gibier, agneau aux herbes et fromages bleus.","Clinging to the steep slopes of the Rhône's right bank between Vienne and Tournon, Côte-Rôtie is syrah at its most intense. Vines grow on terraces supported by drystone walls, facing due south on schists that concentrate heat. Unique in France, the appellation allows up to 20% viognier blended with the red, adding floral lift and suavity to the spiced fruit. The two great slopes — iron-rich Côte Brune and limestone-clay Côte Blonde — offer complementary styles. Deep reds with violet, blackberry, black olive and pepper aromas need ten to twenty years to reach their peak. Ideal with game, herb-crusted lamb and blue cheeses.",{"fr":6282,"en":6283},"Monumental, c'est le mot qui qualifie le mieux l'Hermitage. Planté sur une colline granitique qui domine la rive gauche du Rhône, face à Tain-l'Hermitage, ce cru produit l'un des grands vins de garde français. Les rouges, issus à 100 % de syrah, sont d'une densité et d'une longueur rares, sur des arômes de fruits noirs, de poivre, de cuir et d'encens. Les blancs, assemblage de marsanne (dominante) et roussanne, combinent puissance et finesse, avec des notes d'acacia, de miel et de fruits à noyau. L'un comme l'autre se bonifient vingt à cinquante ans en cave. Un grand Hermitage appelle les mets nobles : gibier à plume, viandes braisées au long cours, truffe.","Monumental is the word for Hermitage. Planted on a granite hill overlooking the left bank of the Rhône, facing Tain-l'Hermitage, this cru produces one of France's great age-worthy wines. Reds are 100% syrah of rare density and length, showing dark fruit, pepper, leather and incense. Whites, blending marsanne (dominant) and roussanne, combine power and finesse with acacia, honey and stone fruit. Both evolve twenty to fifty years in cellar. A great Hermitage calls for noble dishes: feathered game, slow-braised meats, truffle.",{"fr":6285,"en":6286},"Le gewurztraminer est l'un des plus identifiables cépages alsaciens. Sa peau rose lui donne des vins au nez explosif de litchi, rose, fruits exotiques et épices douces, sur un palais charnu souvent moelleux, toujours ample. Les meilleurs vins naissent sur les coteaux marnocalcaires d'Alsace, notamment sur les Grands Crus (Altenberg de Bergbieten, Eichberg, Goldert, Kessler...). Les Vendanges Tardives et Sélections de Grains Nobles, concentrées par le botrytis, atteignent des sommets de complexité et peuvent vieillir trente ans ou plus. Le gewurztraminer sec brille sur les cuisines épicées (asiatiques notamment), les fromages forts (munster, roquefort), tandis que les moelleux accompagnent foie gras, desserts aux fruits et même certains fromages bleus.","Gewurztraminer is one of Alsace's most recognisable varieties. Its pink skin yields wines with an explosive nose of lychee, rose, exotic fruit and sweet spices, over a fleshy, often off-dry and always ample palate. The best come from Alsace's marl-limestone slopes, notably the Grands Crus (Altenberg de Bergbieten, Eichberg, Goldert, Kessler...). Late Harvest (Vendanges Tardives) and Grains Nobles versions, concentrated by noble rot, reach heights of complexity and can age thirty years or more. Dry Gewurztraminer shines on spicy cuisines (especially Asian) and powerful cheeses (munster, roquefort); the sweet styles partner foie gras, fruit desserts and even some blues.",{"fr":6288,"en":6289},"Cépage roi d'Alsace, le riesling s'exprime sur toute la palette des grands vins blancs secs : tension, minéralité, complexité aromatique et potentiel de garde exceptionnel. Les sols variés de la région — granite, schiste, calcaire, grès, marne — offrent chacun une signature différente, sublimée sur les 51 Grands Crus alsaciens (Schlossberg, Rangen, Brand, Sommerberg...). Le nez, d'abord floral et citronné jeune, évolue avec l'âge vers des notes pétrolées, typiques du cépage, et des notes de miel et d'épices. Sec, un Riesling d'Alsace est l'un des meilleurs compagnons de la choucroute, des poissons en sauce et des crustacés. Les moelleux et Sélections de Grains Nobles, eux, accompagnent foie gras et desserts délicats.","Alsace's king grape, Riesling offers the full palette of great dry whites: tension, minerality, aromatic complexity and exceptional ageing potential. The region's varied soils — granite, schist, limestone, sandstone, marl — each leave a different signature, emphasized on the 51 Alsace Grands Crus (Schlossberg, Rangen, Brand, Sommerberg...). The nose, at first floral and citrussy, evolves with age toward the petrol notes typical of the variety, along with honey and spice. Dry Alsatian Riesling is one of the best partners for choucroute, fish in sauce and shellfish. Off-dry and Grains Nobles versions pair with foie gras and delicate desserts.",{"fr":6291,"en":6292},"Au sud-est de Nantes, entre Sèvre et Maine, le melon de Bourgogne donne naissance au Muscadet, blanc sec léger et vif, longtemps sous-estimé, aujourd'hui reconnu pour sa pureté saline et son grand potentiel de vieillissement quand il est élevé sur lies fines. Les meilleurs Muscadet-Sèvre-et-Maine sur lie, issus de sols de gneiss, granite et schistes, peuvent vieillir dix ans et plus, développant des notes de pomme mûre, de fruits secs et d'iode. Ces vins accompagnent à merveille huîtres de la côte atlantique, moules, poissons grillés, sardines et fromages de chèvre frais. Depuis 2011, des crus communaux (Clisson, Gorges, Le Pallet...) valorisent les meilleurs terroirs de l'appellation.","South-east of Nantes, between the Sèvre and Maine rivers, melon de Bourgogne produces Muscadet, a light, lively dry white long underrated and now recognised for its saline purity and strong ageing potential when raised on fine lees. The best Muscadet-Sèvre-et-Maine sur lie, from gneiss, granite and schist soils, can age ten years or more, developing ripe apple, nuts and iodine. These wines partner Atlantic oysters, mussels, grilled fish, sardines and fresh goat cheeses. Since 2011, commune crus (Clisson, Gorges, Le Pallet...) highlight the appellation's best terroirs.",{"fr":6294,"en":6295},"Sur les rives de la Vienne, Chinon cultive le cabernet franc depuis le Moyen Âge avec une finesse toute particulière. Les rouges, majoritaires, oscillent entre trois profils selon le terroir : les sables de bord de Loire donnent des vins légers, fruités, à boire jeunes ; les graviers de coteau offrent de la structure ; les tuffeaux, sols calcaires des hauteurs, produisent les vins les plus profonds et gardables (quinze à trente ans). Le nez typique combine fruits rouges, poivron, graphite, violette. Les blancs, confidentiels, issus du chenin, et les rosés complètent la gamme. À table, Chinon accompagne volailles aux herbes, viandes blanches, rillettes, fromages de chèvre — et notamment le Sainte-Maure-de-Touraine produit juste à côté.","On the banks of the Vienne river, Chinon has grown cabernet franc since the Middle Ages with particular finesse. The majority-red production offers three profiles: Loire-side sands give light, fruity wines for early drinking; hillside gravels add structure; tuffeau (limestone from the heights) produces the deepest, most age-worthy bottles (fifteen to thirty years). Typical aromas: red fruit, bell pepper, graphite, violet. Small volumes of chenin whites and rosés complete the range. Chinon pairs with herb-roasted poultry, white meats, rillettes and goat cheeses — including the nearby Sainte-Maure-de-Touraine.",{"fr":6297,"en":6298},"Vouvray est la grande expression du chenin blanc en Val de Loire. Sur les coteaux de tuffeau surplombant la Loire, ce cépage polyvalent produit toute la palette des vins blancs : secs tendus, demi-secs équilibrés, moelleux concentrés et effervescents de méthode traditionnelle. Selon la maturité des raisins et le millésime, le vigneron choisit le style. Les arômes caractéristiques — pomme, coing, miel, acacia et fleur blanche — s'enrichissent avec l'âge de notes de cire, de fruits confits et de fruits secs. Les moelleux de grandes années (botrytis) vieillissent cinquante ans et plus. Un Vouvray sec appelle fromages de chèvre et rillettes, un demi-sec équilibre les cuisines épicées, un moelleux sublime foie gras et desserts.","Vouvray is the great expression of chenin blanc in the Loire Valley. On the tuffeau slopes overlooking the Loire, this versatile grape produces the full range of whites: taut dry, balanced off-dry, concentrated sweet and traditional-method sparkling. Depending on grape ripeness and vintage, the winegrower picks the style. Characteristic aromas of apple, quince, honey, acacia and white flower enrich with age into wax, candied fruit and nuts. Sweet wines from great years (botrytis) age fifty years or more. Dry Vouvray calls for goat cheeses and rillettes; off-dry balances spicy cuisines; sweet styles sublimate foie gras and desserts.",{"fr":6300,"en":6301},"À l'ombre de son célèbre voisin Hermitage, Crozes-Hermitage est la plus grande appellation des Côtes du Rhône septentrionales. Sur des sols variés — galets rhodaniens au sud, granites au nord — la syrah donne des rouges accessibles, juteux, à la tannine souple, marqués par des arômes de fruits noirs, de violette et d'olive noire. Moins ambitieuse et plus abordable que l'Hermitage, l'appellation offre un excellent rapport qualité-prix, notamment chez les vignerons du nord qui travaillent sur les meilleurs coteaux granitiques (Larnage, Gervans). Les blancs, assemblage de marsanne et roussanne, représentent moins de 10 % de la production mais méritent l'attention. À table, Crozes-Hermitage accompagne gigot d'agneau, magret de canard, grillades et fromages à pâte pressée.","In the shadow of its famous neighbour Hermitage, Crozes-Hermitage is the largest appellation of the northern Côtes du Rhône. On varied soils — Rhône pebbles in the south, granites in the north — syrah produces accessible, juicy reds with supple tannins and aromas of dark fruit, violet and black olive. Less ambitious and more affordable than Hermitage, the appellation offers excellent value, especially from northern growers working the best granite slopes (Larnage, Gervans). Whites (marsanne–roussanne) make up less than 10% of production but deserve attention. Pairs with leg of lamb, duck breast, grilled meats and hard cheeses.",{"fr":6303,"en":6304},"Côtes-du-Rhône est la plus vaste appellation de la vallée du Rhône, couvrant 171 communes sur les deux rives du fleuve entre Vienne et Avignon. La grande majorité est produite en rouge, autour d'un assemblage dominé par le grenache, avec syrah, mourvèdre et cinsault. Le style est généreux, fruité, chaleureux, avec des arômes de fruits rouges, de garrigue et d'épices douces. Les vins Villages, souvent suivis du nom de la commune (Cairanne, Sablet, Séguret, Valréas...), gagnent en concentration. Une grande partie est à boire jeune, dans les cinq ans, mais les meilleurs Villages et Côtes-du-Rhône récents tiennent dix ans. Idéal sur les cuisines méditerranéennes, grillades, ratatouille, tajines et fromages de chèvre affinés.","Côtes-du-Rhône is the largest appellation of the Rhône valley, covering 171 communes on both banks from Vienne to Avignon. Most production is red, built around a grenache-dominant blend with syrah, mourvèdre and cinsault. The style is generous, fruity and warm, with red fruit, garrigue and sweet spice. Villages wines, often followed by a commune name (Cairanne, Sablet, Séguret, Valréas...), gain concentration. Much is meant for early drinking (within five years), but the best Villages and recent vintages hold ten. Perfect for Mediterranean cuisine, grilled meats, ratatouille, tagines and aged goat cheeses.",{"fr":6306,"en":6307},"La plus petite des grandes appellations bordelaises, Pomerol se niche sur un plateau argilo-graveleux de la rive droite, sans classement officiel mais avec des vins parmi les plus recherchés du monde. Petrus, Le Pin, Lafleur, Trotanoy, L'Évangile... sont des noms qui font vibrer les amateurs. Le merlot domine largement, enrichi de cabernet franc sur les terroirs plus froids. Les sols, en particulier la \"boutonnière\" argileuse centrale, donnent des rouges d'une opulence veloutée, aux arômes de truffe, fruits noirs confits, violette et réglisse, soutenus par une tannine soyeuse. Le potentiel de garde atteint trente à cinquante ans pour les grands crus. Sur la table, gibier noble, rôti de bœuf, cèpes et fromages affinés à pâte persillée.","The smallest of the great Bordeaux appellations, Pomerol lies on a clay-gravel plateau on the right bank, without official classification but home to some of the world's most sought-after wines. Petrus, Le Pin, Lafleur, Trotanoy, L'Évangile... make connoisseurs swoon. Merlot dominates, complemented by cabernet franc on cooler terroirs. The soils, especially the central clay \"buttonhole\", produce velvety, opulent reds with truffle, dark candied fruit, violet and liquorice, supported by silky tannins. Top cuvées age thirty to fifty years. Pair with noble game, roast beef, ceps and aged blue cheeses.",{"fr":6309,"en":6310},"Au sud de la Bourgogne, entre Mâcon et Lyon, le Beaujolais fait du gamay un art à lui seul. Les sols de granite rose et de sables cristallins, unique en France à cette échelle, donnent un cépage habituellement léger à des vins structurés et expressifs. Au-delà du Beaujolais Nouveau, fêté le troisième jeudi de novembre, l'appellation révèle toute sa profondeur dans ses dix crus : Brouilly, Morgon, Fleurie, Moulin-à-Vent, Saint-Amour, Juliénas, Chénas, Régnié, Côte de Brouilly, Chiroubles. Les crus du nord peuvent vieillir dix à vingt ans. Les arômes, toujours juteux, vont du fruit rouge craquant à la cerise mûre, aux épices et parfois à la rose. À table, charcuteries lyonnaises, coq au vin, volailles et fromages à pâte pressée.","South of Burgundy, between Mâcon and Lyon, Beaujolais turns gamay into an art of its own. Pink granite and crystalline sand soils, unique in France at this scale, turn a usually light grape into structured, expressive wines. Beyond the Beaujolais Nouveau (celebrated on the third Thursday of November), the appellation reveals its depth through ten crus: Brouilly, Morgon, Fleurie, Moulin-à-Vent, Saint-Amour, Juliénas, Chénas, Régnié, Côte de Brouilly, Chiroubles. Northern crus can age ten to twenty years. Always juicy, aromas range from crunchy red fruit to ripe cherry, spice and sometimes rose. Pair with Lyonnais charcuterie, coq au vin, poultry and pressed cheeses.",{"fr":6312,"en":6313},"Face à la Méditerranée, entre Toulon et Marseille, Bandol est le royaume du mourvèdre. Ce cépage exigeant, tardif, charnu, y trouve l'ensoleillement intense, le mistral et les sols caillouteux dont il a besoin pour s'exprimer pleinement. Les rouges, dominés par le mourvèdre (minimum 50 %), sont puissants et profonds, sur des arômes de fruits noirs, d'épices, de garrigue, de cuir et parfois de truffe avec l'âge. Leur potentiel de garde dépasse facilement vingt ans. Les rosés de Bandol, à base de mourvèdre et cinsault, sont parmi les plus grands rosés de France, gastronomiques et vineux, capables de vieillir cinq à dix ans. Ces vins accompagnent bouillabaisse, civet, gibier et fromages typiques de Provence.","Facing the Mediterranean between Toulon and Marseille, Bandol is mourvèdre country. This demanding, late-ripening, fleshy grape finds here the intense sunshine, the mistral and the stony soils it needs to express itself fully. Reds, mourvèdre-dominant (50% minimum), are powerful and deep, with dark fruit, spice, garrigue, leather and sometimes truffle with age. They easily surpass twenty years of ageing. Bandol rosés (mourvèdre and cinsault) are among France's greatest, gastronomic and vinous, able to age five to ten years. Pair with bouillabaisse, game stews and traditional Provençal cheeses.",{"fr":6315,"en":6316},"Le long du Lot, au cœur du sud-ouest, Cahors revendique l'antériorité du malbec, appelé ici \"cot\" ou \"auxerrois\". Les sols de galets quaternaires sur les terrasses alluviales et de causses calcaires au-dessus offrent deux profils distincts : vallée plus accessible et tendre, causse plus dense et minéral. Les rouges, qui doivent contenir au moins 70 % de malbec, sont profonds, presque noirs d'encre, avec des arômes de fruits noirs concentrés (myrtille, mûre), de chocolat noir, d'épices et de cuir. Les grands Cahors vieillissent vingt ans et plus, s'assouplissant et gagnant en complexité. Région d'excellence pour la gastronomie rustique, ils accompagnent cassoulet, magret, confit de canard, truffe et fromages régionaux comme le rocamadour.","Along the Lot river, in the heart of the south-west, Cahors claims the first home of malbec — here called \"cot\" or \"auxerrois\". Quaternary pebble terraces and limestone causses above offer two distinct profiles: softer and more approachable in the valley, denser and more mineral on the causses. Reds, which must contain at least 70% malbec, are deep, almost ink-black, with concentrated dark fruit (blueberry, blackberry), dark chocolate, spice and leather. Great Cahors age twenty years and more, softening and gaining complexity. A benchmark for rustic gastronomy: cassoulet, duck breast, confit, truffle and regional cheeses like rocamadour.",{"fr":6318,"en":6319},"Au pied des Dentelles de Montmirail, Gigondas partage avec Châteauneuf-du-Pape la passion du grenache sans en partager la notoriété — ni les prix. Les sols d'éboulis calcaires et d'argile rouge, balayés par le mistral, donnent des rouges puissants mais équilibrés, au fruit dense (garrigue, cerise noire, poivre), capables de vieillir quinze ans et plus pour les meilleures cuvées. Grenache (minimum 50 %), syrah et mourvèdre composent l'assemblage typique. La commune produit aussi depuis 2023 des blancs en petite quantité (clairette, grenache blanc, viognier). Ces vins sont idéaux sur les plats mijotés provençaux, le gibier, les fromages affinés et les viandes braisées aux herbes.","At the foot of the Dentelles de Montmirail, Gigondas shares Châteauneuf-du-Pape's passion for grenache without its fame — or its prices. Limestone scree and red clay soils, brushed by the mistral, produce powerful yet balanced reds with dense fruit (garrigue, black cherry, pepper), the best able to age fifteen years and more. Grenache (50% min), syrah and mourvèdre make up the typical blend. Since 2023 the commune also makes small quantities of white (clairette, grenache blanc, viognier). Ideal with Provençal stews, game, aged cheeses and herb-braised meats.",{"fr":6321,"en":6322},"Sur les coteaux escarpés de granite rose au-dessus du Rhône, Condrieu est l'expression la plus prestigieuse du viognier en France. Les vignes, en terrasses soutenues par des murets de pierre sèche, peinent à survivre sur ces sols arides, d'où une production confidentielle. Le vin est unique : puissant, onctueux, avec des arômes envoûtants d'abricot, pêche blanche, violette, fleurs d'acacia, de miel et parfois de pierre à fusil. Généralement à boire dans les cinq ans pour profiter de son éclat aromatique, il peut surprendre en cave dix ans ou plus pour les grandes cuvées. Condrieu appelle les accords délicats : crustacés, saint-jacques poêlées, poissons fins en sauce crémée, fromages de chèvre frais et cuisines asiatiques douces.","On the steep pink-granite slopes above the Rhône, Condrieu is the most prestigious expression of viognier in France. Vines, on terraces supported by drystone walls, struggle to survive on these arid soils, hence a small production. The wine is unique: powerful, unctuous, with intoxicating aromas of apricot, white peach, violet, acacia blossom, honey and sometimes gunflint. Usually drunk within five years to enjoy its aromatic brilliance, top cuvées can surprise in cellar ten years or more. Condrieu calls for delicate pairings: shellfish, seared scallops, fine fish in creamy sauce, fresh goat cheeses and mild Asian cuisines.",{"fr":6324,"en":6325},"Meursault est le plus grand village blanc de la Côte de Beaune, cultivant le chardonnay sur des sols de calcaire et de marnes blanches. Le vin, élevé en fûts de chêne, est réputé pour sa texture onctueuse, son nez de beurre frais, de noisette grillée, de pain chaud et de miel, et sa minéralité saline sous-jacente. Les Premiers Crus — Perrières, Charmes, Genevrières, Goutte d'Or — atteignent une profondeur rare. Les meilleures cuvées vieillissent quinze à trente ans, gagnant en complexité. À table, Meursault excelle sur volailles à la crème, saint-jacques, poissons nobles en sauce et fromages à pâte pressée doux (comté jeune, tome de Savoie). Le village produit aussi quelques rouges en Meursault-Blagny mais son identité reste le blanc.","Meursault is the largest white-wine village of the Côte de Beaune, growing chardonnay on limestone and white marl. The oak-aged wine is famous for its unctuous texture, notes of fresh butter, toasted hazelnut, warm bread and honey, and an underlying saline minerality. Premiers Crus — Perrières, Charmes, Genevrières, Goutte d'Or — reach rare depth. Top cuvées age fifteen to thirty years, gaining complexity. At the table, Meursault excels with cream-based poultry, scallops, noble fish in sauce and mild pressed cheeses (young Comté, Tome de Savoie). The village makes a little red (Meursault-Blagny) but its identity is white.",{"fr":6327,"en":6328},"Chassagne-Montrachet est, avec Puligny-Montrachet, le village de référence mondial pour le chardonnay. Les sols de calcaire jurassique, mélangés à des marnes, y produisent des blancs d'une précision et d'une profondeur extraordinaires. Les Grands Crus partagés avec Puligny — Montrachet, Chevalier-Montrachet, Bâtard-Montrachet, Criots-Bâtard-Montrachet — forment le sommet mondial du chardonnay. Les Premiers Crus (Les Ruchottes, Caillerets, Morgeot, Embrazées...) sont également remarquables. Le style combine la richesse beurrée et le fruit mûr à une tension minérale intense qui permet une garde de vingt ans et plus. Les rouges, issus de pinot noir (ex-spécialité du village), se font plus rares mais peuvent être de qualité. Accords idéaux : poisson noble grillé, homard, foie gras poêlé, fromages affinés fermes.","Chassagne-Montrachet, together with Puligny-Montrachet, is the world reference for chardonnay. Jurassic limestone and marl soils produce whites of extraordinary precision and depth. The Grands Crus shared with Puligny — Montrachet, Chevalier-Montrachet, Bâtard-Montrachet, Criots-Bâtard-Montrachet — form the global pinnacle of chardonnay. Premiers Crus (Ruchottes, Caillerets, Morgeot, Embrazées...) are also remarkable. The style combines buttery richness and ripe fruit with intense mineral tension, allowing twenty years of ageing and more. Reds (pinot noir, formerly the village speciality) are rarer but can be excellent. Ideal pairings: grilled noble fish, lobster, seared foie gras, firm aged cheeses.",{"fr":6330,"en":6331},"Gevrey-Chambertin est l'un des joyaux de la Côte de Nuits, autrefois appelée \"l'amie de Napoléon\". Le village, le plus vaste de la côte, abrite neuf Grands Crus — Chambertin, Chambertin-Clos de Bèze, Charmes-Chambertin, Mazis-Chambertin, Ruchottes-Chambertin... — ainsi que de nombreux Premiers Crus. Les rouges de pinot noir y atteignent une structure et une longévité exemplaires. Profonds, charnus, aux arômes de fruits rouges et noirs (griotte, mûre), d'épices, de sous-bois et de rose, ils peuvent vieillir vingt à cinquante ans pour les grands crus. Les sols mélangent calcaires jurassiques, marnes et limons, offrant chacun une nuance. À table, ces vins appellent gibier, bœuf bourguignon, viandes en sauce et fromages affinés comme l'époisses, voisin bourguignon.","Gevrey-Chambertin is one of the jewels of the Côte de Nuits, once called \"Napoleon's friend\". The largest village on the slope hosts nine Grands Crus — Chambertin, Chambertin-Clos de Bèze, Charmes-Chambertin, Mazis-Chambertin, Ruchottes-Chambertin... — plus many Premiers Crus. Pinot noir reds reach exemplary structure and longevity. Deep and fleshy, with red and dark fruit (morello, blackberry), spice, undergrowth and rose, they age twenty to fifty years for top crus. The soils mix Jurassic limestone, marl and loam, each with a nuance. Pair with game, bœuf bourguignon, meats in sauce and aged cheeses like Burgundian Époisses.",{"fr":6333,"en":6334},"Voisin de Gigondas au pied des Dentelles de Montmirail, Vacqueyras est accédé en 1990 au rang de cru des Côtes du Rhône. Le grenache y domine (minimum 50 %), accompagné de syrah, mourvèdre et cinsault, sur des sols caillouteux de galets rhodaniens et de safres (grès sableux). Les rouges, chaleureux et épicés, aux arômes de garrigue, fruits rouges mûrs et cuir, offrent un excellent rapport qualité-prix et se gardent bien dix ans pour les meilleurs. Les blancs et rosés, plus rares, méritent également l'attention. Parfait sur un gigot aux herbes, une daube provençale, des grillades de l'été, ou sur des fromages de caractère comme le picodon ou le tomme de brebis.","Gigondas's neighbour at the foot of the Dentelles de Montmirail, Vacqueyras reached cru status in the Côtes du Rhône in 1990. Grenache dominates (50% min), with syrah, mourvèdre and cinsault, on stony soils of Rhône pebbles and sandy safre sandstones. The reds, warm and spicy, with garrigue, ripe red fruit and leather, offer excellent value and the best age well for ten years. Rare whites and rosés also deserve attention. Great with herb-crusted leg of lamb, Provençal daube, summer grilled meats and strong cheeses like picodon or ewe's tomme.",{"fr":6336,"en":6337},"Dans le sud-ouest, face aux Pyrénées, le Jurançon est l'un des plus anciens vignobles de France. Les cépages autochtones — gros manseng, petit manseng, courbu — produisent des blancs uniques, secs (cinsault de gros manseng) ou moelleux (petit manseng passerillé sur souche). Le moelleux, historique, roi du Jurançon, combine sucres résiduels élevés et acidité fringante qui le rendent vivant et jamais lourd, sur des arômes de fruits exotiques, miel, écorce d'orange, ananas confit. Le secc apporte tension et fraîcheur, avec des notes d'agrumes et de fleurs blanches. Les moelleux peuvent vieillir trente ans. Le Jurançon moelleux est le compagnon parfait du foie gras basque, des desserts aux fruits et des fromages de brebis des Pyrénées (ossau-iraty).","In the south-west, facing the Pyrenees, Jurançon is one of France's oldest vineyards. Native grapes — gros manseng, petit manseng, courbu — produce unique whites, dry or sweet (late-harvested petit manseng on the vine). The sweet style, historic and iconic, combines high residual sugar with bracing acidity that keeps it lively and never heavy, with exotic fruit, honey, orange peel and candied pineapple. The dry brings tension and freshness, with citrus and white flowers. Sweet Jurançons can age thirty years. Sweet Jurançon is a perfect match for Basque foie gras, fruit desserts and Pyrenean ewe's cheeses (Ossau-Iraty).",{"fr":6339,"en":6340},"Deuxième cru du Beaujolais par la taille, Morgon se distingue par la puissance et la longévité de ses gamays. Le terroir est dominé par les \"côtes du Py\", colline de schistes et de granite désagrégé (\"roche pourrie\" en patois local) qui donne aux vins une personnalité minérale et profonde, unique parmi les crus du Beaujolais. Le vin peut \"morgonner\" avec l'âge — terme local désignant son évolution vers des arômes de pinot noir bourguignon : kirsch, cerise, sous-bois, épices. Les meilleurs Morgon se gardent dix à vingt ans et se confondent en dégustation à l'aveugle avec des bourgognes de belle tenue. Sur la table, ils accompagnent volailles, viandes rouges grillées, fromages de caractère (saint-marcellin, comté) et plats lyonnais typiques.","The second-largest cru of Beaujolais, Morgon stands out for the power and longevity of its gamays. The terroir is dominated by the \"côtes du Py\", a hill of schist and decomposed granite (\"roche pourrie\" in the local dialect) that gives the wines a unique mineral, deep personality among the Beaujolais crus. The wine can \"morgonner\" with age — a local term describing its evolution toward pinot noir-like aromas: kirsch, cherry, undergrowth, spice. The best Morgon age ten to twenty years and can be mistaken in blind tastings for good Burgundy. Pair with poultry, grilled red meats, characterful cheeses (Saint-Marcellin, Comté) and Lyonnais dishes.",{"fr":6342,"en":6343},"Dans le Gers, aux portes des Pyrénées, le Madiran est le vin le plus structuré du sud-ouest. Son cépage emblématique, le tannat (minimum 40 %, jusqu'à 100 %), est réputé pour sa tannine puissante et sa capacité de garde. Les sols argilo-calcaires, galets et boulbènes façonnent des rouges profonds aux arômes de fruits noirs, épices, cuir, réglisse et parfois chocolat noir avec l'âge. Les meilleures cuvées, bien élevées, peuvent vieillir vingt à trente ans. La consommation locale associe Madiran à la garbure, au magret, au confit, à la palombe, au fromage de brebis des Pyrénées. L'appellation voisine, Pacherenc du Vic-Bilh (blanc sec ou moelleux), complète la palette gastronomique de la région.","In the Gers, at the gateway of the Pyrenees, Madiran is the most structured wine of the south-west. Its signature grape, tannat (40% min, up to 100%), is known for powerful tannins and ageing capacity. Clay-limestone soils, pebbles and boulbènes loam shape deep reds with dark fruit, spice, leather, liquorice and sometimes dark chocolate with age. The best cuvées, well aged, hold twenty to thirty years. Locally, Madiran pairs with garbure (cabbage soup), duck breast, confit, wood pigeon and Pyrenean ewe's cheese. The neighbouring Pacherenc du Vic-Bilh (dry or sweet white) completes the region's gastronomic palette.",{"fr":6345,"en":6346},"Entre Marseille et La Ciotat, le petit vignoble de Cassis profite de l'exposition sud-est, du mistral et de la proximité de la mer. Unique parmi les appellations provençales, Cassis produit majoritairement du blanc (80 % de la production), à base de clairette, marsanne et ugni blanc, avec parfois bourboulenc et sauvignon. Ces blancs, frais et iodés, aux arômes d'agrumes, fleurs blanches et amande, sont le compagnon historique de la bouillabaisse marseillaise et des grillades de poisson. Les rosés et rouges existent en plus petite quantité et dans un style méditerranéen classique. Le vignoble, en amphithéâtre au-dessus du port, offre parmi les plus beaux paysages viticoles de France, à découvrir de préférence au printemps ou à l'automne.","Between Marseille and La Ciotat, the small vineyard of Cassis enjoys south-east exposure, the mistral wind and the proximity of the sea. Unique among Provençal appellations, Cassis produces mostly white (80% of output) from clairette, marsanne and ugni blanc, sometimes bourboulenc and sauvignon. These fresh, iodine-tinged whites, with citrus, white flowers and almond, are the historic pairing with Marseillais bouillabaisse and grilled fish. Small quantities of rosé and red exist in the classic Mediterranean style. The vineyard, an amphitheatre above the harbour, offers some of France's most beautiful wine landscapes — best discovered in spring or autumn.",{"fr":6348,"en":6349},"Les sept Grands Crus de Chablis — Les Clos, Vaudésir, Valmur, Les Preuses, Bougros, Grenouilles, Blanchot — occupent la rive droite du Serein, sur un coteau exposé sud-sud-ouest où les sols kimméridgiens atteignent leur expression maximale. Ces chardonnays, les plus grands de Chablis, combinent la tension minérale de l'appellation avec une profondeur, un gras et une complexité aromatique rares. Les notes de fruits blancs mûrs, de miel, de noisette grillée, d'iode et de fumée se mêlent à une acidité saline qui porte le vin en longueur. L'élevage en fût est discret, pour préserver l'empreinte du terroir. Les Grands Crus atteignent leur apogée vers dix-quinze ans et peuvent se garder vingt-cinq ans et plus dans une bonne cave.","The seven Grands Crus of Chablis — Les Clos, Vaudésir, Valmur, Les Preuses, Bougros, Grenouilles, Blanchot — occupy the right bank of the Serein, on a south-south-west slope where Kimmeridgian soils reach their maximum expression. These chardonnays, the greatest of Chablis, combine the appellation's mineral tension with rare depth, richness and aromatic complexity. Ripe white fruit, honey, toasted hazelnut, iodine and smoke mingle with a saline acidity that carries the wine long. Oak ageing is discreet, to preserve the terroir signature. Grands Crus reach their peak at ten to fifteen years and can hold twenty-five years or more in a good cellar.",{"fr":6351,"en":6352},"Plus vaste des dix crus du Beaujolais, Brouilly s'étend au sud autour du mont Brouilly, ancien volcan aujourd'hui couvert de vignes. Les sols de granite rose et de schistes donnent des gamays fruités, ronds, accessibles, aux arômes de fruits rouges (fraise, groseille, cerise), de violette et parfois de poivre. Ces vins sont généralement à boire dans les trois à cinq ans pour profiter de leur éclat, mais certaines cuvées sélectionnées peuvent évoluer plus longtemps. Côte de Brouilly, appellation distincte située sur le versant du mont, donne des vins plus concentrés et structurés, avec un caractère minéral lié aux schistes bleus. À table, Brouilly accompagne à merveille charcuteries, grillades, plats de brasserie, saint-marcellin et tartes salées.","The largest of the ten Beaujolais crus, Brouilly stretches south around Mont Brouilly, an old volcano now covered with vines. Pink granite and schist soils produce fruity, round, accessible gamays with red fruit aromas (strawberry, redcurrant, cherry), violet and sometimes pepper. These wines generally drink within three to five years to enjoy their brilliance, though selected cuvées can evolve longer. Côte de Brouilly, a separate appellation on the volcano's slope, makes more concentrated, structured wines with a mineral character from blue schist. Pair with charcuterie, grilled meats, brasserie fare, Saint-Marcellin and savoury tarts.",{"roquefort":6354,"camembert-de-normandie":6357,"comte":6360,"beaufort":6363,"reblochon":6366,"saint-nectaire":6369,"munster":6372,"brie-de-meaux":6375,"cantal":6378,"crottin-de-chavignol":6381,"ossau-iraty":6384,"epoisses":6387,"bleu-d-auvergne":6390,"pelardon":6393,"picodon":6396,"rocamadour":6399,"mont-d-or":6402,"chaource":6405,"pont-l-eveque":6408,"morbier":6411,"selles-sur-cher":6414,"sainte-maure-de-touraine":6417,"pouligny-saint-pierre":6420,"laguiole":6423,"neufchatel":6426,"salers":6429,"brocciu":6432,"fourme-d-ambert":6435,"tomme-de-savoie":6438,"livarot":6441},{"fr":6355,"en":6356},"Sculpté dans les falaises calcaires du plateau du Combalou, le Roquefort est le plus ancien des fromages français AOP (1925), l'un des rois incontestés des pâtes persillées. Issu exclusivement de lait cru de brebis de race Lacaune, il mûrit quatre-vingt-dix jours minimum dans les caves naturelles de Roquefort-sur-Soulzon, où circule le vent du nord à travers les \"fleurines\", failles géologiques qui régulent naturellement température et humidité. Le fameux Penicillium roqueforti s'y développe dans le caillé pour créer les veines bleues caractéristiques. Au palais, texture fondante, saveur puissante, salée, avec des notes de noisette grillée, beurre frais et pointe épicée. Accords classiques : Sauternes, Jurançon moelleux, Porto. À déguster aussi écrasé sur une poire ou dans une sauce au jus de bœuf. Sa consommation est centrale dans la gastronomie aveyronnaise.","Carved into the limestone cliffs of the Combalou plateau, Roquefort is France's oldest AOP cheese (1925) and one of the undisputed kings of blue cheeses. Made exclusively from raw Lacaune ewe's milk, it ripens at least ninety days in the natural caves of Roquefort-sur-Soulzon, where the north wind blows through \"fleurines\" — geological fissures that naturally regulate temperature and humidity. The famous Penicillium roqueforti develops in the curd to create the characteristic blue veins. On the palate: melting texture, powerful salty flavour, toasted hazelnut, fresh butter and a spicy edge. Classic pairings: Sauternes, sweet Jurançon, Port. Also excellent crushed on a pear or in a beef-jus sauce. Central to Aveyron gastronomy.",{"fr":6358,"en":6359},"Emblème de la Normandie depuis 1791, date à laquelle Marie Harel, fermière de Camembert, aurait perfectionné la recette, le Camembert de Normandie AOP est un fromage à pâte molle et croûte fleurie d'exception. Fabriqué exclusivement avec du lait cru de vaches normandes, moulé à la louche en cinq étapes successives (tradition préservée par l'AOP), il affine trois semaines minimum pour développer sa croûte blanche duveteuse et son cœur crémeux aux nuances jaune d'or. Au nez, notes de champignon de Paris, paille, cave humide, beurre cuit. En bouche, fondant, puissant, avec des nuances lactiques, végétales et parfois une pointe ammoniaquée à pleine maturité. À servir à température ambiante, avec une baguette tradition, un cidre bouché de Normandie ou un bon Calvados vieux.","A Normandy emblem since 1791, when Marie Harel, a Camembert-village farmer, is said to have perfected the recipe, AOP Camembert de Normandie is an exceptional soft-ripened, bloomy-rind cheese. Made exclusively from raw Normande cow's milk, hand-moulded in five successive ladlings (a tradition preserved by the AOP), it ripens at least three weeks to develop its downy white rind and creamy golden-yellow centre. The nose offers button mushroom, straw, damp cellar and melted butter. On the palate: melting, powerful, with lactic and vegetal nuances and sometimes a touch of ammonia at full maturity. Serve at room temperature with a rustic baguette, a traditional Normandy cider or a well-aged Calvados.",{"fr":6361,"en":6362},"Roi des pâtes pressées cuites françaises, le Comté AOP est produit dans le Jura, le Doubs et l'Ain à partir de lait cru de vaches montbéliardes nourries exclusivement d'herbe et de foin (aucun fourrage fermenté autorisé). Chaque meule de 40 kg concentre le lait d'environ 450 litres. L'affinage, en caves naturelles, dure de 4 mois (Comté jeune) à 36 mois et plus (Comté extra-vieux), donnant une large palette d'arômes : lait, noisette, amande, beurre fondu, croûte de pain toastée, fruits secs, épices, cuir et même torréfaction pour les plus vieux. La texture évolue du souple au cristallin avec l'âge (cristaux de tyrosine). Compagnon idéal d'un Vin Jaune, d'un Savagnin ou d'un Chardonnay du Jura, le Comté se déguste aussi fondu en fondue franc-comtoise, en gratin, dans un soufflé ou simplement en cubes à l'apéritif.","King of French cooked pressed cheeses, AOP Comté is produced in the Jura, Doubs and Ain from raw Montbéliarde cow's milk, fed exclusively on grass and hay (no fermented forage allowed). Each 40 kg wheel concentrates about 450 litres of milk. Natural-cave ageing lasts from 4 months (young Comté) to 36 months and beyond (extra-aged), yielding a broad aromatic range: milk, hazelnut, almond, melted butter, toasted bread crust, nuts, spice, leather and even roasted notes in the oldest. Texture evolves from supple to crystalline with age (tyrosine crystals). Perfect with Vin Jaune, Savagnin or Jura Chardonnay, Comté also melts in franc-comtoise fondue, gratins, soufflés or simply on a cheeseboard.",{"fr":6364,"en":6365},"Le \"prince des gruyères\" selon Brillat-Savarin, le Beaufort AOP est un immense disque de pâte pressée cuite à flancs concaves (jusqu'à 70 kg) produit en Savoie avec le lait cru des vaches tarines et abondances. Trois dénominations existent : Beaufort (toute l'année), Beaufort d'été (juin à octobre) et Beaufort d'alpage (alpages au-dessus de 1 500 m, production d'une seule traite). Sa pâte ivoire, très fine et sans trou, offre des arômes de lait cuit, fleurs de montagne, noisette et beurre frais. Plus l'affinage est long (5 à 18 mois), plus la complexité monte : notes de fruits secs, cuir, épices. Ingrédient majeur de la fondue savoyarde (avec comté et emmental), il excelle aussi râpé sur gratin, en tarte salée ou en cube avec un verre de Mondeuse ou Roussette de Savoie.","The \"prince of gruyères\" according to Brillat-Savarin, AOP Beaufort is an enormous wheel of cooked pressed cheese with concave sides (up to 70 kg), made in Savoie from raw Tarine and Abondance cow's milk. Three designations exist: Beaufort (year-round), Beaufort d'été (June to October) and Beaufort d'alpage (high-altitude pastures above 1,500 m, from a single milking). Its ivory paste, very fine and without holes, offers cooked milk, mountain flower, hazelnut and fresh butter aromas. Longer ageing (5 to 18 months) brings more complexity: dried fruit, leather, spice. A key ingredient of Savoyard fondue (with Comté and Emmental), it also excels grated on gratins, in savoury tarts or cubed with a glass of Mondeuse or Roussette de Savoie.",{"fr":6367,"en":6368},"Né de la malice des fermiers savoyards au XIIIe siècle qui \"reblochaient\" la vache (tiraient une seconde fois le lait gras restant) après le passage du propriétaire terrien, le Reblochon AOP est un fromage à pâte pressée non cuite à la croûte lavée orangée. Fabriqué en Haute-Savoie avec du lait cru de vaches abondance, montbéliarde et tarine, il se présente en petits disques de 450 g affinés six semaines minimum sur planches d'épicéa. La pâte, souple, fondante, presque coulante au centre, exhale des arômes lactiques, végétaux et de noisette, avec une finale caractéristique de crème fraîche. La tartiflette, plat roi des Alpes, n'existe qu'à travers lui — gratin de pommes de terre, lardons, oignons et Reblochon fondu au four. À déguster aussi tel quel avec du pain de seigle et une Roussette de Savoie.","Born of the cunning of 13th-century Savoyard farmers who \"reblochaient\" the cow (drew the rich remaining milk a second time) after the landlord's visit, AOP Reblochon is a washed-rind, semi-soft cheese with an orange-tinted crust. Made in Haute-Savoie from raw milk of Abondance, Montbéliarde and Tarine cows, it comes in small 450 g discs aged at least six weeks on spruce boards. The paste — supple, melting, almost runny at the centre — releases lactic, vegetal and hazelnut aromas with a signature crème-fraîche finish. Tartiflette, the quintessential Alpine dish, exists only through it — a gratin of potatoes, bacon, onions and melted Reblochon. Also perfect as-is with rye bread and a glass of Roussette de Savoie.",{"fr":6370,"en":6371},"Né dans les pâturages volcaniques des monts du Sancy en Auvergne, le Saint-Nectaire AOP est un fromage à pâte pressée non cuite affiné sur paille de seigle. Le lait, cru ou pasteurisé (souvent cru pour les fermiers), provient de vaches salers, ferrandaise ou montbéliarde nourries sur les herbages d'altitude. Son affinage de quatre à huit semaines sur des claies de seigle développe une croûte naturelle grise à rouge, tachée de moisissures colorées, qui lui donne son aspect rustique reconnaissable. La pâte, souple et fondante, aux arômes de champignon, de caveau humide, de noisette et parfois de sous-bois, offre une longueur en bouche remarquable. Le Saint-Nectaire fermier (pastille verte sur la croûte) se distingue du laitier (pastille ovale). Il accompagne idéalement un Saint-Pourçain, un Marcillac ou un Côtes d'Auvergne rouge.","Born in the volcanic pastures of the Sancy mountains in Auvergne, AOP Saint-Nectaire is a semi-soft pressed cheese aged on rye straw. The milk, raw or pasteurized (often raw for farmhouse versions), comes from Salers, Ferrandaise or Montbéliarde cows grazing high-altitude grasslands. Four to eight weeks of ageing on rye mats develops a natural grey-to-red rind mottled with coloured moulds that gives the cheese its recognisable rustic look. The supple, melting paste, with mushroom, damp cellar, hazelnut and sometimes undergrowth aromas, offers remarkable length. Farmhouse Saint-Nectaire (green casein label) differs from dairy (oval label). Ideal with a Saint-Pourçain, Marcillac or red Côtes d'Auvergne.",{"fr":6373,"en":6374},"Né dans les vallées vosgiennes autour du Val Saint-Grégoire (Munster en alsacien) au VIIe siècle sous l'impulsion des moines bénédictins, le Munster AOP est l'un des plus anciens fromages français. À base de lait cru de vaches vosgiennes, c'est un fromage à pâte molle et croûte lavée orange-rouge, de caractère puissant mais à la pâte très fondante et crémeuse. Son affinage, de deux à trois mois avec lavages réguliers à l'eau salée, développe une croûte collante et un parfum intense, presque animalier, mais un goût étonnamment équilibré : lactique, beurré, végétal, avec des notes épicées. Traditionnellement servi avec des pommes de terre en robe des champs, des oignons et du cumin, en Alsace on le déguste avec un Gewurztraminer Vendanges Tardives ou un Pinot Gris d'Alsace corpulent.","Born in the Vosges valleys around the Val Saint-Grégoire (Munster in Alsatian) in the 7th century under Benedictine monks, AOP Munster is one of France's oldest cheeses. Made from raw Vosgienne cow's milk, it is a soft-ripened, orange-red washed-rind cheese with powerful character but extraordinarily melting, creamy paste. Two to three months of ageing with regular brine washes develops a sticky rind and an intense, almost farmyard smell — yet a surprisingly balanced flavour: lactic, buttery, vegetal, with spicy notes. Traditionally served with jacket potatoes, onions and cumin, in Alsace it is eaten with Gewurztraminer Vendanges Tardives or a corpulent Pinot Gris d'Alsace.",{"fr":6376,"en":6377},"Surnommé \"roi des fromages\" par Talleyrand au Congrès de Vienne en 1815, le Brie de Meaux AOP est l'icône des pâtes molles à croûte fleurie. Grande roue plate de 36 cm et 2,6 kg, affinée six semaines minimum sur paille de blé, il arbore une croûte blanche duveteuse tachetée de pigments rouges, et cache un cœur jaune paille onctueux. Le lait cru de vaches Brune, Normande, Holstein... est utilisé. Les arômes sont raffinés : champignon frais, beurre, noisette, sous-bois, avec une pointe de foin en fin de bouche. Sa texture doit être \"coulante\" mais jamais liquide. Servi à température ambiante sur un plateau, il se marie avec un Champagne blanc de blancs, un Chardonnay beurré ou un vin de Loire type Vouvray demi-sec.","Nicknamed \"king of cheeses\" by Talleyrand at the Congress of Vienna in 1815, AOP Brie de Meaux is the icon of bloomy-rind soft cheeses. A large flat wheel of 36 cm and 2.6 kg, aged at least six weeks on wheat straw, it wears a downy white rind speckled with reddish pigments and hides a straw-yellow, unctuous heart. Raw milk from Brune, Normande, Holstein and other cows is used. Aromas are refined: fresh mushroom, butter, hazelnut, undergrowth, with a touch of hay on the finish. The texture should be flowing but never runny. Served at room temperature on a board, it pairs with Champagne blanc de blancs, a buttery Chardonnay or a Loire off-dry Vouvray.",{"fr":6379,"en":6380},"L'un des plus anciens fromages français (plus de 2 000 ans, mentionné par Pline l'Ancien), le Cantal AOP est produit dans le Massif central auvergnat à partir de lait cru ou pasteurisé (cru pour le meilleur) de vaches salers ou montbéliardes. Grande fourme cylindrique de 35 à 45 kg, il se décline en trois affinages : Cantal Jeune (1 à 2 mois, pâte lactique et fraîche), Cantal Entre-Deux (2 à 6 mois, typique et équilibré), Cantal Vieux (plus de 6 mois, plus corsé, épicé, aux arômes intenses). La pâte, pressée non cuite, est ferme mais fondante, de couleur ivoire à jaune d'or selon l'âge. À la dégustation : notes de noisette, beurre, foin, avec une pointe piquante pour le Vieux. À servir avec un vin de Marcillac, un Côtes d'Auvergne ou un Saint-Pourçain rouge, dans la truffade locale ou en plateau.","One of the oldest French cheeses (over 2,000 years old, mentioned by Pliny the Elder), AOP Cantal is produced in the Massif Central of Auvergne from raw or pasteurized milk (raw for the best) of Salers or Montbéliarde cows. A large cylindrical wheel of 35 to 45 kg, it comes in three maturations: Cantal Jeune (1 to 2 months, lactic and fresh paste), Cantal Entre-Deux (2 to 6 months, typical and balanced), Cantal Vieux (over 6 months, fuller, spicier, with intense aromas). The uncooked pressed paste is firm but melting, from ivory to golden yellow depending on age. Tasting notes: hazelnut, butter, hay, with a piquant touch in the Vieux. Serve with Marcillac, Côtes d'Auvergne or red Saint-Pourçain, in local truffade or on a cheeseboard.",{"fr":6382,"en":6383},"Né dans le village de Chavignol en pays berrichon au cœur du vignoble de Sancerre, le Crottin de Chavignol AOP est un petit fromage de chèvre au lait cru, rond et plat d'environ 60 g. Fabriqué avec le lait de chèvres alpines chamoisées, il se déguste à tous les stades d'affinage : frais (10 jours, pâte blanche et douce), demi-sec (2-3 semaines, croûte blanc-crème, pâte tendre), sec (4 semaines, croûte bleutée, pâte ferme et caprine), voire très sec ou \"repassé\" (plus de 2 mois, croûte marron-noire, pâte dense et très typée). Les arômes évoluent du lait de chèvre frais et doux à des notes plus puissantes, noisette, champignon, terroir. Accord classique et local : Sancerre blanc jeune, voire rouge pour les affinages plus longs. Également délicieux fondu sur une salade chaude (\"chavignol chaud\") ou en papillote avec du miel.","Born in the village of Chavignol in Berry, at the heart of the Sancerre vineyard, AOP Crottin de Chavignol is a small raw-milk goat's cheese, round and flat, about 60 g. Made from the milk of Alpine Chamoisée goats, it is eaten at every stage of ripeness: fresh (10 days, white and mild paste), semi-dry (2-3 weeks, white-cream rind, tender paste), dry (4 weeks, bluish rind, firm and goaty paste), and even very dry or \"repassé\" (over 2 months, brown-black rind, dense and characterful paste). Aromas evolve from mild fresh goat milk to stronger hazelnut, mushroom and terroir notes. Classic local pairing: young white Sancerre, or even red for longer ageings. Also delicious melted on a warm salad (\"chavignol chaud\") or en papillote with honey.",{"fr":6385,"en":6386},"Cousin des tommes de brebis du Pays basque et du Béarn, l'Ossau-Iraty AOP est un fromage à pâte pressée non cuite élaboré à partir de lait cru de brebis manech ou basco-béarnaise. Le lait, riche et parfumé par les pâturages pyrénéens, donne une pâte ivoire, ferme mais fondante, aux arômes doux de noisette, beurre, herbes de montagne et lait cuit. Affiné trois à six mois minimum, il développe une croûte orangée à grise naturelle et une complexité aromatique remarquable. Il se déguste traditionnellement avec de la confiture de cerises noires d'Itxassou, le plus célèbre accord basque. Idéal également avec un Irouléguy rouge, un Jurançon sec ou un Madiran. Sur la table pyrénéenne, il complète la garbure, la piperade et l'axoa de veau.","A cousin of Basque and Béarn ewe's tommes, AOP Ossau-Iraty is a pressed uncooked cheese made from raw milk of Manech or Basco-Béarnaise ewes. The rich milk, scented by Pyrenean pastures, yields an ivory paste, firm yet melting, with soft hazelnut, butter, mountain herb and cooked-milk aromas. Aged at least three to six months, it develops a natural orange-to-grey rind and remarkable aromatic complexity. Traditionally enjoyed with black cherry jam from Itxassou, the most famous Basque pairing. Also ideal with red Irouléguy, dry Jurançon or Madiran. On the Pyrenean table, it completes garbure soup, piperade and axoa of veal.",{"fr":6388,"en":6389},"Enfant de la Bourgogne, créé par les moines cisterciens au XVIe siècle, l'Époisses AOP est l'un des fromages les plus puissants de France. À pâte molle et croûte lavée, il est fabriqué à partir de lait cru ou pasteurisé de vache, moulé en disque d'environ 250 g. Son originalité vient de son affinage : pendant six semaines minimum, la croûte est lavée au marc de Bourgogne qui lui donne sa couleur orange-rouge brillante, parfois collante, et son parfum caractéristique — puissant, presque fauve, pénétrant. Sous la croûte, la pâte est d'une onctuosité extraordinaire, presque coulante à pleine maturité, avec des arômes intenses de beurre fondu, marc de raisin, cave humide, champignon. Servir à température ambiante avec un Chambertin, un Marc de Bourgogne ou un Gewurztraminer moelleux. Un classique de la gastronomie bourguignonne.","A Burgundy native, created by Cistercian monks in the 16th century, AOP Époisses is one of France's most powerful cheeses. A soft-ripened washed-rind cow's-milk cheese (raw or pasteurized) moulded into a 250 g disc. Its originality comes from the ageing: for at least six weeks, the rind is washed with Burgundy marc, giving it its brilliant orange-red colour (sometimes sticky) and its characteristic scent — powerful, almost feral, penetrating. Beneath the rind, the paste is extraordinarily unctuous, almost runny at full maturity, with intense aromas of melted butter, grape marc, damp cellar and mushroom. Serve at room temperature with a Chambertin, a Marc de Bourgogne or a sweet Gewurztraminer. A Burgundian classic.",{"fr":6391,"en":6392},"Né au milieu du XIXe siècle dans les montagnes d'Auvergne, le Bleu d'Auvergne AOP est un fromage à pâte persillée moins salé et plus doux que le Roquefort, fabriqué à partir de lait cru ou pasteurisé de vaches. Le cylindre de 2 à 3 kg est percé d'aiguilles pour laisser l'oxygène pénétrer et favoriser le développement du Penicillium roqueforti, créant un marbrage de veines bleues à bleu-vert. L'affinage de quatre semaines minimum en cave fraîche développe une pâte onctueuse à la saveur franche, équilibrée entre la richesse crémeuse et la pointe salée, sur des arômes de beurre, champignons, sous-bois. Plus accessible que son cousin de brebis, il s'utilise aussi bien en plateau qu'en cuisine : sauce au bleu pour le steak, tarte à la poire, soufflé, farce pour volaille. À marier avec un Côtes d'Auvergne rouge ou un vin moelleux.","Born in mid-19th-century Auvergne mountains, AOP Bleu d'Auvergne is a blue-veined cheese milder and less salty than Roquefort, made from raw or pasteurized cow's milk. The 2-3 kg cylinder is pierced with needles to let in oxygen and encourage the Penicillium roqueforti, creating marbling of blue to blue-green veins. Ageing of at least four weeks in a cool cellar produces an unctuous paste with a clean flavour, balanced between creamy richness and a salty edge, over butter, mushroom and undergrowth aromas. More accessible than its ewe's-milk cousin, it works as well on a board as in the kitchen: blue-cheese sauce for steak, pear tart, soufflé, poultry stuffing. Pair with red Côtes d'Auvergne or a sweet wine.",{"fr":6394,"en":6395},"Petit fromage de chèvre rond d'environ 60 g, le Pélardon AOP est une spécialité du sud de la France (Cévennes, Gard, Hérault, Lozère, Aude). Fabriqué à partir de lait cru de chèvres des races alpines, saanen ou mixtes, il se reconnaît à sa croûte fine blanche à jaune pâle, parfois légèrement bleutée avec l'affinage, et sa pâte blanche souple aux arômes de lait de chèvre, noisette, fleurs et plantes méditerranéennes (garrigue). Onze jours d'affinage minimum suffisent pour une version fraîche et moelleuse ; quelques semaines supplémentaires donnent des saveurs plus caprines et typées. Le nom viendrait du mot occitan \"pebrada\" (poivre) en référence à la touche poivrée que prend le fromage avec l'âge. Se déguste sur pain de campagne avec un filet de miel, une Clairette du Languedoc ou un Saint-Chinian blanc.","A small round goat's cheese of about 60 g, AOP Pélardon is a specialty of southern France (Cévennes, Gard, Hérault, Lozère, Aude). Made from raw milk of Alpine, Saanen or mixed goats, it is recognizable by its thin white-to-pale-yellow rind (sometimes slightly bluish with age) and its supple white paste with aromas of goat milk, hazelnut, flowers and Mediterranean herbs (garrigue). A minimum of eleven days of ageing suffices for a fresh, soft version; a few more weeks bring more goaty, typed flavours. The name is said to come from the Occitan \"pebrada\" (pepper), referring to the peppery edge the cheese gains with age. Enjoy on country bread with a drizzle of honey, a Clairette du Languedoc or a white Saint-Chinian.",{"fr":6397,"en":6398},"Petit palet de chèvre plat de 60 à 80 g, le Picodon AOP est produit dans la vallée du Rhône (Drôme et Ardèche principalement). À base de lait cru de chèvre alpine, il est affiné 12 jours minimum mais atteint son plein potentiel après 3 à 4 semaines, parfois plusieurs mois pour les versions sèches et typées. Son nom viendrait du mot provençal \"picar\" (piquer), évoquant la pointe caprine et légèrement piquante qu'il développe avec l'affinage. La croûte fine, d'abord blanche, fonce avec l'âge pour prendre des nuances bleutées à grises, tandis que la pâte passe du frais crémeux au sec ferme et typé. Méthode traditionnelle particulière : le Picodon \"méthode Dieulefit\" subit un lavage à l'eau tiède puis à l'eau-de-vie, qui lui donne une identité unique. Compagnon parfait des Côtes du Rhône, avec une salade au fromage chaud ou une tranche de baguette grillée.","A small flat goat's-cheese disc of 60 to 80 g, AOP Picodon is made in the Rhône valley (mainly Drôme and Ardèche). From raw Alpine goat's milk, it ages at least 12 days but reaches its full potential after 3 to 4 weeks, sometimes several months for the drier, characterful versions. Its name reportedly comes from the Provençal \"picar\" (to sting), referring to the goaty, slightly piquant edge it develops with age. The thin rind, initially white, darkens with age to bluish-grey shades, while the paste moves from creamy fresh to firm and typed. A special traditional method, the Picodon \"méthode Dieulefit\", involves a warm-water and brandy wash that gives it a unique identity. A perfect match for Côtes du Rhône, on a warm-cheese salad or a grilled baguette slice.",{"fr":6400,"en":6401},"Né dans la région du Quercy et longtemps nommé \"cabécou de Rocamadour\" avant d'obtenir son AOP en 1996, le Rocamadour est un tout petit fromage de chèvre — moins de 35 g, 6 cm de diamètre, à peine un palet plat. Fabriqué avec du lait cru entier de chèvre alpine chamoisée ou saanen, il est affiné 6 jours minimum mais brille surtout à 8-12 jours, pâte crémeuse et fondante, croûte très fine blanche à beige. Ses arômes sont délicats : lait frais, amande, fleurs séchées, beurre. Le Rocamadour se déguste en toutes saisons mais brille au printemps quand les chèvres retrouvent les pâturages. Se déguste tel quel avec un Cahors jeune, ou sublimé dans une salade au chèvre chaud (\"salade causseunarde\" locale), fondu sur toast avec miel, ou simplement en dessert avec une figue fraîche.","Born in the Quercy region and long called \"cabécou de Rocamadour\" before becoming AOP in 1996, Rocamadour is a tiny goat's cheese — less than 35 g, 6 cm across, barely a flat puck. Made from whole raw milk of Alpine Chamoisée or Saanen goats, it ages at least 6 days but shines at 8-12 days, with a creamy melting paste and a very thin white-to-beige rind. Its aromas are delicate: fresh milk, almond, dried flowers, butter. Rocamadour is enjoyed year-round but shines in spring when goats return to the pastures. Eat as-is with a young Cahors, or sublimated in a warm goat-cheese salad (local \"salade causseunarde\"), melted on toast with honey, or simply as dessert with a fresh fig.",{"fr":6403,"en":6404},"Trésor d'automne et d'hiver, le Mont d'Or AOP (appelé aussi Vacherin du Haut-Doubs) est un fromage saisonnier produit uniquement du 15 août au 31 mars à partir de lait cru de vaches montbéliardes. Le lait, moins riche en été lorsque les vaches sont en pâturage d'altitude, donne une pâte plus ferme ; en hiver, nourries au foin, elles produisent un lait plus crémeux qui fait la particularité du Mont d'Or. Chaque fromage est cerclé d'une sangle d'écorce d'épicéa qui lui donne des notes résineuses uniques. La pâte, crémeuse à coulante selon l'affinage, développe des arômes de crème fraîche, noisette, bois fumé et champignon. Plus célèbre façon de le déguster : la \"boîte chaude\" — dans sa boîte, au four avec un peu de vin blanc et d'ail, cuit 25 minutes et dégusté à la petite cuillère avec des pommes de terre vapeur et de la charcuterie jurassienne.","A treasure of autumn and winter, AOP Mont d'Or (also called Vacherin du Haut-Doubs) is a seasonal cheese made only from 15 August to 31 March from raw Montbéliarde cow's milk. The milk, less rich in summer when cows are in high pasture, gives a firmer paste; in winter, fed on hay, cows produce the creamier milk that makes Mont d'Or distinctive. Each cheese is wrapped in a strip of spruce bark that lends unique resinous notes. The paste, creamy to runny depending on ageing, shows crème fraîche, hazelnut, smoky wood and mushroom aromas. Most famous preparation: the \"boîte chaude\" — in its box in the oven with white wine and garlic, baked 25 minutes and scooped with a teaspoon with steamed potatoes and Jura charcuterie.",{"fr":6406,"en":6407},"Fromage de Champagne à pâte molle et croûte fleurie, le Chaource AOP est un petit cylindre de 250 g à 450 g, très crémeux, produit dans l'Aube et l'Yonne. À base de lait de vache (cru ou pasteurisé), il est affiné minimum deux semaines et se reconnaît à sa croûte blanche duveteuse recouvrant une pâte très blanche, grasse, riche, presque coulante à cœur à pleine maturité. Les arômes sont élégants : beurre frais, crème, champignon de Paris, paille, avec une pointe salée. La texture exceptionnellement onctueuse en fait un incontournable des plateaux de fromages. Accord local évident : un Champagne blanc de blancs ou un Coteaux Champenois blanc. Également délicieux sur un toast avec un filet de miel d'acacia ou intégré dans une sauce pour volaille, ou encore en petit cake salé.","A bloomy-rind soft cheese from Champagne, AOP Chaource is a small cylinder of 250 to 450 g, very creamy, produced in Aube and Yonne. Made from cow's milk (raw or pasteurized), it ages at least two weeks and is recognizable by its downy white rind covering a very white, fatty, rich paste — almost runny at the centre when fully ripe. Aromas are elegant: fresh butter, cream, button mushroom, straw, with a salty edge. The exceptionally unctuous texture makes it a cheeseboard classic. Obvious local pairing: a blanc-de-blancs Champagne or a white Coteaux Champenois. Also delicious on toast with a drizzle of acacia honey, in a poultry sauce or baked into a savoury cake.",{"fr":6409,"en":6410},"L'un des plus anciens fromages normands (mentionné dès le XIIe siècle), le Pont-l'Évêque AOP est un fromage à pâte molle et croûte lavée de forme carrée (15 cm de côté), produit dans le Calvados, l'Eure, la Manche, l'Orne et la Seine-Maritime. À base de lait cru ou pasteurisé de vaches de races normandes, il est affiné six semaines minimum, lavé régulièrement à l'eau salée ce qui donne sa croûte jaune-orangée caractéristique. Sous la croûte, une pâte souple, fondante, de couleur crème, aux arômes de beurre, noisette, étable, foin et herbes fraîches, avec une légère persistance piquante. Plus doux que le Camembert mais plus complexe que le Brie, il accompagne parfaitement un Champagne, un Crémant de Loire, un Calvados ou un cidre bouché de Normandie.","One of the oldest Norman cheeses (documented since the 12th century), AOP Pont-l'Évêque is a square soft-ripened washed-rind cheese (15 cm per side) made in Calvados, Eure, Manche, Orne and Seine-Maritime. From raw or pasteurized milk of Norman-breed cows, it ages at least six weeks, washed regularly with brine, which gives it its characteristic yellow-orange rind. Beneath it lies a supple, melting, cream-coloured paste with aromas of butter, hazelnut, byre, hay and fresh herbs, with a light piquant persistence. Milder than Camembert but more complex than Brie, it pairs wonderfully with Champagne, a Crémant de Loire, Calvados or a traditional Normandy cider.",{"fr":6412,"en":6413},"Reconnaissable entre tous par sa ligne noire centrale, le Morbier AOP est un fromage jurassien à pâte pressée non cuite, fabriqué à partir de lait cru de vaches montbéliardes. La tradition raconte que les paysans, ne produisant pas assez de lait le matin pour une meule complète, couvraient le caillé d'une fine couche de suie de cheminée avant d'ajouter le lait du soir, d'où cette signature visuelle (aujourd'hui remplacée par du charbon végétal). Le fromage, affiné minimum 45 jours, développe une pâte souple et fondante, de couleur ivoire à jaune pâle, aux arômes doux de noisette, lait cuit, crème et foin frais. La pointe du cœur peut présenter des notes plus prononcées. Excellent en plateau avec un Savagnin du Jura ou un vin jaune, il se prête aussi à une Morbiflette (version Morbier de la tartiflette).","Recognizable among all for its central black line, AOP Morbier is a Jura cheese with an uncooked pressed paste, made from raw milk of Montbéliarde cows. Tradition tells that farmers, not producing enough milk in the morning for a full wheel, covered the curd with a thin layer of chimney soot before adding the evening milk, hence this visual signature (today replaced with vegetable charcoal). Aged at least 45 days, it develops a supple melting paste, ivory to pale yellow, with soft hazelnut, cooked milk, cream and fresh hay aromas. The centre can show more pronounced notes. Great on a cheeseboard with a Savagnin du Jura or a Vin Jaune, it also lends itself to a Morbiflette (a Morbier version of tartiflette).",{"fr":6415,"en":6416},"Petit fromage de chèvre tronconique cendré d'environ 150 g, le Selles-sur-Cher AOP est originaire du Berry-Sologne. Fabriqué à partir de lait cru de chèvres alpines, il se reconnaît à sa couverture de cendre végétale (fusain) qui recouvre une croûte naturelle blanche à gris-bleu. Affiné 10 jours minimum mais optimal à 3-4 semaines, sa pâte blanche, fine et ferme, développe des arômes subtils de noisette, lait de chèvre, fleurs des champs, avec une longueur caprine élégante. La cendre joue un rôle technique (régulation de l'humidité, protection de la croûte) et esthétique, donnant un contraste visuel caractéristique. Accord régional de choix : un Touraine-Sauvignon ou un Cheverny blanc. Délicieux aussi en apéritif sur des petits toasts avec du miel de thym, ou en salade tiède.","A small ash-covered truncated-cone goat's cheese of about 150 g, AOP Selles-sur-Cher hails from the Berry-Sologne region. Made from raw Alpine goat's milk, it is recognizable by its vegetal ash coating (charcoal) covering a natural white-to-blue-grey rind. Aged at least 10 days but best at 3-4 weeks, its fine firm white paste develops subtle aromas of hazelnut, goat milk, meadow flowers, with an elegant goaty length. The ash plays both a technical role (moisture regulation, rind protection) and an aesthetic one, creating a characteristic visual contrast. Choice regional pairing: a Touraine-Sauvignon or a white Cheverny. Also delicious as an aperitif on small toasts with thyme honey, or in a warm salad.",{"fr":6418,"en":6419},"Long cylindre de chèvre d'environ 250 g traversé par une paille de seigle qui facilite sa manipulation et ventile le cœur du fromage, le Sainte-Maure-de-Touraine AOP est une spécialité du sud de la Touraine. Fabriqué à partir de lait cru de chèvres alpines, il est cendré à la cendre de charbon de bois qui lui donne son aspect caractéristique gris-noir. L'affinage minimum est de 10 jours, mais il se déguste idéalement entre 3 et 6 semaines, quand la croûte se pare de moisissures bleues à grises et la pâte blanche se fait plus dense, aux arômes de noisette, lait de chèvre, champignon et pierre mouillée. Longueur remarquable en bouche. Accord classique avec un Chinon blanc (chenin) ou un Touraine-Sauvignon, ou encore un Vouvray demi-sec. Déguster aussi fondu sur tartine avec du thym.","A long goat's-cheese cylinder of about 250 g pierced by a rye-straw that makes handling easier and ventilates the core, AOP Sainte-Maure-de-Touraine is a specialty of southern Touraine. Made from raw Alpine goat's milk, it is dusted with charcoal ash that gives it its characteristic grey-black appearance. Minimum ageing is 10 days, but it is best enjoyed between 3 and 6 weeks, when the rind acquires blue-to-grey moulds and the white paste becomes denser, with hazelnut, goat milk, mushroom and wet-stone aromas. Remarkable length on the palate. Classic pairing with a white Chinon (chenin) or Touraine-Sauvignon, or a Vouvray off-dry. Also lovely melted on toast with thyme.",{"fr":6421,"en":6422},"Pyramide tronquée élégante de 250 g, le Pouligny-Saint-Pierre AOP est surnommé la \"tour Eiffel\" des fromages de chèvre. Originaire du Berry (Indre), il est fabriqué à partir de lait cru de chèvres alpines. Sa forme pyramidale est unique dans l'univers fromager français. Affiné 10 jours minimum, il atteint son apogée à 4-5 semaines, présentant une croûte fine naturelle blanche à bleutée et une pâte blanche compacte au cœur, plus crémeuse sous la croûte. Les arômes sont d'une grande finesse : noisette, lait de chèvre frais, notes florales, pointe végétale. La texture fond littéralement en bouche, avec une persistance caprine de haut vol. Accord de référence : un Reuilly blanc (sauvignon) ou un Quincy voisin. Merveilleux aussi en bouchée apéritif sur un toast de pain aux noix.","An elegant truncated pyramid of 250 g, AOP Pouligny-Saint-Pierre is nicknamed the \"Eiffel Tower\" of goat's cheeses. From Berry (Indre), it is made from raw Alpine goat's milk. Its pyramidal shape is unique in the French cheese universe. Aged at least 10 days, it peaks at 4-5 weeks, with a thin natural rind from white to bluish and a compact white paste at the centre, creamier under the rind. Aromas are of great finesse: hazelnut, fresh goat milk, floral notes, a vegetal edge. The texture literally melts on the palate, with a first-class goaty persistence. Reference pairing: a white Reuilly (sauvignon) or a neighbouring Quincy. Also marvellous as an apéritif bite on a walnut-bread toast.",{"fr":6424,"en":6425},"Le Laguiole AOP est un fromage à pâte pressée non cuite emblématique de l'Aubrac, plateau volcanique de l'Aveyron. Fabriqué à partir de lait cru de vaches Simmental française et d'Aubrac, il se présente en imposants cylindres de 20 à 50 kg. L'affinage, de 4 à 18 mois, développe une pâte ferme jaune d'or, aux arômes puissants de noisette, beurre noisette, herbes d'altitude et fruits secs. L'ancêtre du Cantal, il est aussi l'un des ingrédients clés de l'aligot d'Aubrac, spécialité locale consistant en une purée de pommes de terre longuement travaillée avec du Laguiole frais (appelé \"tome fraîche\") qui lui donne son étirement spectaculaire. Accord parfait avec un Marcillac rouge, un Madiran ou un Côtes d'Auvergne vieux. Sa pastille bleue certifie la fabrication fermière en estive.","AOP Laguiole is an uncooked pressed cheese emblematic of the Aubrac plateau, a volcanic highland in Aveyron. Made from raw milk of French Simmental and Aubrac cows, it comes in imposing cylinders of 20 to 50 kg. Ageing from 4 to 18 months develops a firm golden-yellow paste with powerful aromas of hazelnut, brown butter, high-altitude herbs and nuts. An ancestor of Cantal, it is also a key ingredient in aligot d'Aubrac, a local specialty consisting of potato purée lengthily worked with fresh Laguiole (\"tome fraîche\") to give it its spectacular stretch. Perfect with red Marcillac, Madiran or an aged Côtes d'Auvergne. Its blue label certifies summer-pasture farmhouse production.",{"fr":6427,"en":6428},"Le plus ancien fromage normand (attesté dès 1035), le Neufchâtel AOP est produit dans le pays de Bray, en Seine-Maritime. Sa particularité ? Il est le seul fromage français à se décliner en six formes officielles : bonde (petit cylindre), briquette, carré, coeur (la plus célèbre), double-bonde et grand-coeur. À pâte molle et croûte fleurie, à base de lait cru ou pasteurisé de vache, il est affiné 10 jours minimum mais atteint son meilleur à 3-4 semaines. La croûte blanche duveteuse cache une pâte tendre, fondante, friable, au goût lactique, salé, avec des notes de champignon, crème et noisette. Accord local : un cidre fermier brut ou un Champagne extra-brut. Le Neufchâtel en forme de cœur fait partie des fromages traditionnellement offerts en cadeau, en particulier à la Saint-Valentin.","The oldest Norman cheese (documented since 1035), AOP Neufchâtel is produced in the pays de Bray in Seine-Maritime. Its particularity? It is the only French cheese available in six official shapes: bonde (small cylinder), briquette, square, heart (the most famous), double-bonde and grand-coeur. A soft-ripened, bloomy-rind cow's-milk cheese (raw or pasteurized), it ages at least 10 days but is best at 3-4 weeks. The downy white rind hides a tender, melting, crumbly paste with a lactic, salty taste and notes of mushroom, cream and hazelnut. Local pairing: a dry farmhouse cider or an extra-brut Champagne. Heart-shaped Neufchâtel is traditionally offered as a gift, especially on Valentine's Day.",{"fr":6430,"en":6431},"Fromage d'estive par excellence, le Salers AOP est produit exclusivement du 15 avril au 15 novembre, quand les vaches salers (race rustique à robe acajou) paissent dans les montagnes d'Auvergne. Le lait cru, trait directement dans la burons (habitats d'altitude), est travaillé en gerle de bois (grand tonneau traditionnel) qui apporte ses ferments naturels. Fourme cylindrique de 30 à 50 kg, le Salers est affiné 3 mois minimum, souvent bien plus pour les meilleurs, dans des caves naturelles. La pâte, jaune d'or, très parfumée, délivre des arômes puissants et complexes : herbes de montagne, noisette grillée, beurre salé, fruits secs, avec une finale parfois piquante. Plus typé et authentique que son cousin Cantal, il reste confidentiel. À servir avec un Marcillac, un Madiran ou un Côtes d'Auvergne de caractère.","The quintessential summer-pasture cheese, AOP Salers is produced exclusively from 15 April to 15 November, when Salers cows (a rustic mahogany-coated breed) graze the Auvergne mountains. Raw milk, drawn directly at the burons (altitude huts), is worked in a wooden gerle (traditional vat) that brings its natural ferments. A cylindrical wheel of 30 to 50 kg, Salers ages at least 3 months, often much more for the best, in natural caves. The golden yellow, highly aromatic paste delivers powerful complex aromas: mountain herbs, toasted hazelnut, salted butter, dried fruit, sometimes with a piquant finish. More characterful and authentic than its Cantal cousin, it remains confidential. Serve with a Marcillac, Madiran or a characterful Côtes d'Auvergne.",{"fr":6433,"en":6434},"Fromage frais emblématique de la Corse, le Brocciu AOP (prononcé \"brotch\") est le seul fromage AOP fabriqué à partir de petit-lait (lactosérum) plutôt que de lait entier. Issu du petit-lait de brebis (corse) ou de chèvre, chauffé puis légèrement salé, il se déguste frais (quelques jours après fabrication) sous forme de masse blanche légère, aérienne, très peu salée, aux arômes doux de crème, de lait et de bergerie. On le déguste nature avec un filet de miel de maquis ou d'eau-de-vie corse, en dessert typique (fiadone - gâteau au brocciu et citron, pastizzu - flan corse), ou en farce pour cannellonis, omelettes et beignets de feuilles de blettes. Plus âgé, séché, il devient le \"brocciu passu\", fromage ferme et typé. Le produit frais est disponible saisonnièrement (novembre à juillet).","An emblematic fresh cheese of Corsica, AOP Brocciu (pronounced \"brotch\") is the only AOP cheese made from whey rather than whole milk. From ewe's milk (Corsican) or goat's-milk whey, heated then lightly salted, it is eaten fresh (a few days after making) as a light, airy white mass, very lightly salted, with mild aromas of cream, milk and sheepfold. It is eaten plain with a drizzle of maquis honey or Corsican eau-de-vie, in typical desserts (fiadone — brocciu and lemon cake, pastizzu — Corsican flan), or as a filling for cannelloni, omelettes and chard-leaf fritters. Older and dried, it becomes \"brocciu passu\", a firm and characterful cheese. The fresh product is seasonal (November to July).",{"fr":6436,"en":6437},"Originaire du Forez et du Livradois (Auvergne), la Fourme d'Ambert AOP est l'un des plus anciens fromages français (probablement antérieure au Roquefort). Pâte persillée de 2 kg en forme de cylindre haut, elle est fabriquée à partir de lait cru ou pasteurisé de vaches des races locales. Son affinage de 28 jours minimum, avec piquage pour oxygéner la pâte et développer le Penicillium roqueforti, produit des veines bleues-vertes discrètes dans une pâte ivoire à onctueuse. Au goût, plus douce et crémeuse que le Roquefort, moins agressive que le Bleu d'Auvergne : des notes de cave humide, beurre fondu, noisette, pointe minérale et finale légèrement piquante. Sa douceur en fait un excellent bleu d'introduction. Accords : vin de paille, Jurançon moelleux, Porto, ou simplement écrasée sur une tranche de pain de campagne avec une poire.","From the Forez and Livradois regions of Auvergne, AOP Fourme d'Ambert is one of the oldest French cheeses (probably older than Roquefort). A blue-veined 2 kg tall cylinder, it is made from raw or pasteurized milk of local-breed cows. Ageing of at least 28 days, with piercing to oxygenate the paste and develop Penicillium roqueforti, produces discreet blue-green veins in an ivory, unctuous paste. In taste, softer and creamier than Roquefort, less aggressive than Bleu d'Auvergne: damp cellar, melted butter, hazelnut, a mineral edge and a slightly piquant finish. Its mildness makes it an excellent introductory blue. Pairings: vin de paille, sweet Jurançon, Port, or simply smashed on a slice of country bread with a pear.",{"fr":6439,"en":6440},"Tomme traditionnelle des Alpes, la Tomme de Savoie IGP est un fromage à pâte pressée non cuite produit à partir de lait cru (entier ou partiellement écrémé) de vaches abondance, tarine ou montbéliarde. Disque d'environ 18 cm et 1,5 à 2 kg, elle se distingue par sa croûte grise rustique \"fleurie\" (mélange de moisissures naturelles), protégeant une pâte jaune pâle souple et fondante. Affinée 30 jours minimum, souvent 2 à 4 mois, elle développe des arômes doux de lait, noisette, herbes de montagne, paille et cave, avec des notes plus musquées et végétales en affinage prolongé. Plus douce que le Beaufort, plus riche que l'Emmental, elle accompagne parfaitement les plats de montagne (raclette, tartiflette, croziflette). Accord classique : un vin blanc de Savoie (Apremont, Jacquère) ou un rouge Mondeuse.","The traditional tomme of the Alps, IGP Tomme de Savoie is a pressed uncooked cheese made from raw cow's milk (whole or partly skimmed) of Abondance, Tarine or Montbéliarde breeds. A disc about 18 cm across and 1.5 to 2 kg, it has a rustic \"flowered\" grey rind (a mix of natural moulds) protecting a supple, melting pale yellow paste. Aged at least 30 days, often 2 to 4 months, it develops mild aromas of milk, hazelnut, mountain herbs, straw and cellar, with more musky and vegetal notes in prolonged ageing. Milder than Beaufort, richer than Emmental, it pairs perfectly with mountain dishes (raclette, tartiflette, croziflette). Classic pairing: a Savoyard white (Apremont, Jacquère) or red Mondeuse.",{"fr":6442,"en":6443},"Surnommé le \"colonel\" à cause des cinq bandes de laîche (roseau) qui l'entourent (comme les galons d'officier), le Livarot AOP est l'un des fromages les plus puissants de Normandie. Fromage à pâte molle et croûte lavée, il est fabriqué à partir de lait cru ou pasteurisé de vaches normandes. Son affinage de 3 semaines minimum avec lavages répétés à l'eau salée, parfois au rocou, lui confère sa croûte orange-rouge vif et son parfum bien typé, presque animal, mais à la pâte tendre, onctueuse, couleur crème pâle, aux arômes intenses de lait fermenté, beurre cuit, épices et étable. Intensité aromatique réservée aux amateurs de fromages puissants. Accord régional par excellence : un cidre Pays d'Auge, un Pommeau ou un Calvados vieux en fin de repas.","Nicknamed the \"colonel\" for the five sedge-reed bands wrapped around it (like officer's stripes), AOP Livarot is one of Normandy's most powerful cheeses. A soft-ripened washed-rind cheese, it is made from raw or pasteurized Norman cow's milk. At least 3 weeks of ageing with repeated brine washes, sometimes with annatto, gives it its bright orange-red rind and its characterful, almost animal aroma — but a tender, unctuous pale cream paste with intense aromas of fermented milk, cooked butter, spice and byre. An aromatic intensity reserved for lovers of powerful cheeses. Ideal regional pairings: a Pays d'Auge cider, Pommeau or an old Calvados to finish a meal.",1779028738665]