Burgandy or Bordeaux? Honestly, most imbibers of the French grape in liquid form ask themselves that either/or question. However, to limit yourself to those wonderful regions, some of the world's very best for vino production, is to miss out on much of the joy that is French wine.
Neighboring appelations Chateauneuf Du Pape and Cotes Du Rhone, for instance, turn out some of the most consistently reliable and affordable quaff of La Belle France. I've become a big fan in recent years of the underappreciated Grenache grape, which is a key component, along with Syrah, Mouvedre, and Cinsault, of the blend Perrin Reserve Cotes Du Rhone Rouge.
The robe of the Perrin Reserve Cotes Du Rhone Rouge has the distinct appearance of black cherry cola. The nose reveals itself slowly, with muted spice, white pepper, and cassis. The taste is late and long-lasting, typical of French wine, with black cherry, chunky peanut butter, and just a touch of spice (again typical of French syrah; Australian shiraz tends to be more spice-forward), resolving themselves into a distinctly petroleum finish. This wine is best paired with Mediterranean food, such as lamb or chops (or lamb chops); it also works quite nicely with extra-sharp cheese. Website is www.perrin-et-fils.com and of course can be read in English or Francais. Don't miss out on this lovely vin du pays, and of course:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!