Vin de pays

There were three tiers of Vin de Pays: regional, departmental and local. and as of July 2009, they remained unpublished in the Official Journal of the European Union due to actions taken by other French wine producers. The Vin de Pays Vignobles de France has now been replaced by a table wine designation Vin de France, launched in August 2009. Each regional Vin de Pays was divided into several departmental Vins de Pays, of which there were about 50. ==Production rules==

The conditions to respect to be allowed to use the classification Vin de pays were the following: • The yield must be less than 90 hectoliters per hectare for white wines, and less than 85 hl for red and rosé wines. • Only wine producers with a total yield of less than 100 hl/ha can qualify. • The minimum alcoholic strength depends on the region and was 10% in Le Midi, 9.5% in South-west France area and the Centre East area, and 9% for the Loire Valley and the East area. • The allowed amounts of sulfur dioxide allowed in the wines were 125 mg/L for red wines and 150 mg/L for white and rosé wines. For wines with sugar content of at least 5 g/L, the quantity of sulfur dioxide was slightly higher: 150 mg/L for red wines and 175 mg/L for white and rosé wines. • The acidity in terms of pH values was also regulated, with some Vin de Pays areas having stricter rules than others. • The wines were required to be kept and produced separately from other wines (e.g. production for table wines) and were subject to quality monitoring by an official regional committee. ==Economic effects==

In terms of volume, Vins de Pays d'Oc and Vin de Pays du Val de Loire (previously known as Vins de Pays du Jardin de France) were responsible for the majority of French exports. Originally, Vin de Pays designation was commonly viewed as inferior to an AOC Appellation, often being ascribed to thin and simple wines. However, since the late 1980s, an increase in demand for varietal wines has led some French producers and cooperatives to produce more Vin de Pays, especially Vin de Pays d'Oc, to make varietal wines with some form of designation, while turning away from the highly restrictive AOC classification which often requires very specific blends of grape varieties. This can be seen as a response to the increasing sales success of varietal New World wines from Australia, New Zealand, the United States, South Africa and Chile. As well as varietal wines (such as Cabernet Sauvignon or Merlot), Vin de Pays was used to produce non-traditional blends which do not meet the requirements of AOC or VDQS regulations. Some of these wines are considered much better, and command higher prices, than AOC or VDQS wines from the same region, or even the same winemakers. ==See also==