The French Wine Classification System

In France, every bottle is assigned a quality clasification, which is printed on the label. There are four different quality classifications, as follows (in order from the lowest quality to the highest):

• Vin de Table. Literally translates as 'table wine'. This is very ordinary wine, perhaps to be drunk at the table with a simple meal.
• Vin de Pays. Officially, a superior form of Vin de Table. As this is still a Vin de Table (although a superior form) it will have both Vin de Table and Vin de Pays on the label.
• VDQS. The abbreviation for Vin Délimité de Qualité Supérieure (literally 'wine <from a specific area> of superior quality'). Officially better than the previous two classifications but not as good as an AOC.
• AOC.  The abbreviation for Appelation d'Origine Contrôlée. In theory the highest standard of wine.

How is classification determined for a given bottle of wine?

There are a strict set of rules for determining which of the four quality ratings a given batch of wine receives. One consideration is the area, as the various wine growing areas have quality classifications and one cannot label a wine with a better quality level than the quality level of the land area in which the grapes were produced (for further discussion, see terroir). The other main basis of determining the wine quality classification is the methods of production, on the basis that if certain production standards are met then the quality of the end product is assured.

One should note that the ratings are not based on tasting of the wine itself and omit a number of important variables (the quality of grapes in any given year, the flair of the individual wine maker). Consequently, there is a great deal of variation within the classifications; the best Vin de Table can be better than the worst AOC wine. Consequently, it is wise to take these four quality ratings as only rough indications.

One should also note that the price of a given bottle of wine is based not only on the quality of wine, but also on the classification. This is because not everyone knows wine well enough to separate the good from the bad, so they rely on the classification system to tell them what a good bottle is, and consequently they are willing to pay more for a 'AOC' wine than a 'Vin de Table' wine. Consequently, a 'Vin de Table' wine produced by a skilled wine maker (who perhaps cannot classify his wine as AOC, because the wine grapes are not from a AOC area) is sometimes better than a more expensive 'AOC' wine.

In summary, the four classifications are a general indication of the wine quality, but are not always completely accurate. You should take them as a guide, but the ultimate indication is in the tasting.

One should also keep in mind that regardless of how good the wine was when it was produced, the way in which it is stored can also affect the quality. See how to store wine for more information on this topic.