Classification of French winesFrench wines are grouped into four broad categories. Yields (measured in hectolitres of wine produced per hectare of vineyards) are generally lower for the higher quality wines. Vin de Table (table wine).The most basic category. They are blended wines, and no particular region is specified on the label. 75% of these are produced in the Mediterranean region, including Corsica. There are some reasonable Vins de Table, as well as some really awful ones: the reds are usually drinkable, but the whites are less predictable. Vin de Pays (country wine).These must be from a specific area (varying in size from a small vineyard to a large region) of France; produced from certain grape varieties approved for that region; must observe maximum crop yields and minimum alcohol contents specified for that region. This is a relatively new category, introduced in 1983, and these wines are often excellent value for money. They fall into two groups: firstly, wines produced from traditional local grapes, usually blends, but not given AC status (see below), often for somewhat subjective reasons; secondly, wines produced from non-traditional grapes for that region (e.g. Chardonnay or Cabernet Sauvignon in southern France), which are therefore excluded from AC status. The second group usually states the grape variety on the label, and is often more expensive than the first group. Most Vins de Pays are reds, and 85% of these are produced in the Mediterranean region (Languedoc-Roussillon & Provence). Vin Délimité de Qualité Supérieur (VDQS)(superior quality wines from specified areas). An intermediate category which is being phased out as more Vins de Pays are introduced. Many of the better VDQS wines have been promoted to AC status. Often good value. Appellation d'Origine Contrôlee (AC or AOC) (controlled origin)The highest grade, (but not always the best value wines!). AC wines occupy 37% of French vineyards, and account for 29% of wine production. All the better known wine regions make predominantly AC wines, e.g. Bordeaux, Burgundy, Champagne. Exact locations of vineyards, grape varieties, yields, alcohol content etc. are strictly laid down. The committee which decides on the permitted grape varieties for an appellation includes a geologist. Wines must be submitted for tasting and chemical analysis before being marketed. This category covers a huge range of quality, from plonk which is scarcely worth AC status, to fine Bordeaux and Burgundies costing hundreds of pounds per bottle. In the last decade or so, several new AC areas have been created in Languedoc-Roussillon (e.g. Corbières, Minervois, St Chinian...)