The Brits have always loved their Bordeaux, so yes, we can take a little credit for helping to build Calvet’s identity, such is the continuing demand for the wines over here. But Calvet’s reach these days extends all over France, from the steely Chardonnays of Burgundy to the crunchy fruit of the Loire, to the heady reds of the Rhône, and the aromatic whites of Alsace.

Calvet today remains family-owned, now by the Alsace-born Helfrich family, who have grown the business further into seven major wine-growing regions in France, with 80% of the wines vinified in-house, a number of partner growers, and seventeen vinification centres, not to mention working with some of the world’s top oenologists along the way (including the legendary Émile Peynaud) in its quest to further raise the quality of its wines. Add to that an impressive support network for its producers, that includes sharing the latest harvesting techniques, to offering the services of a pesticide testing lab (a first for a privately owned wine company), and Calvet have got all bases covered - cheers to that! Below we’ve taken a closer look at six of Calvet’s classic appellations.

Taste: A dry, fresh crisp Sauvignon Blanc with gooseberry aromas and a minerality on the palate.

Eat: Seafood, mixed salads, grilled vegetables

Bordeaux is the biggest producer of fine wines in the world, but don’t let that scare you off as there are decent wines to be had across all the Bordeaux appellations and less rarefied classifications. Sauvignon Blanc thrives here, thanks to its proximity to the Atlantic, and its particular soils. The appeal of Bordeaux’s dry white wines is simple – they’re bursting with fruit and freshness, and they’re crisp and approachable. Indeed, the style of Bordeaux Sauvignon Blanc has been an influence the world over ever since.

Taste: Soft and fruity with notes of blackcurrant and cherry, with a hint of spice.

Eat: Red meats, pizza and pasta, cheese.

This Prestige Cuvée is a specially selected, carefully matured blend of Merlot and Cabernet Sauvignon – Bordeaux’s calling card. Not for nothing is the wine region one of the most celebrated in the world. It’s a combination of factors, but thanks must go in part the Garonne and Dordogne rivers, which both flow into the Gironde Estuary, which helps to nurture the perfect growing conditions that give Bordeaux wines their unique qualities – and its dizzying array of classifications.

Taste: A rich, silky red with notes of red berries and cherries.

Eat: Game, roast meats, mature cheese.

A blend of Grenache, Syrah, and Mourvèdre – in other words, a classic Rhône red. The Rhône’s fame rests on its mighty river of the same name that winds through the region. The soils are made up of four types of rock – granite, sandy silica, limestone, and clay. This is where it all began for Maison Calvet as it was in the Rhône River town of Tain l’Hermitage that founder Jean-Marie Calvet first started his wine merchant business back in 1818. 

Taste: Think wild strawberries and raspberries, with a balancing acidity. 

Eat: Charcuterie, salmon, salad Niçoise 

The Loire might be listed as a UNESCO heritage site for its rich architectural heritage, but the wines it produces are similarly celebrated, with vineyards stretching some 1000km to the Atlantic, with the turreted, castle-edged River Loire at its heart. The whites range from bone dry and sparkling, to aromatic and sweet, while the reds vary from light and zippy, to ripe and fruity – and yes, there’s rosé, too, this one made with Pinot Noir. 

Taste: A sunny blend offering vibrant fruit with a hint of grapefruit and a limey finish.

Eat: Thai green chicken curry, goat cheese salad, prawn stir-fry

The Cap d’Agde - Côtes de Thau IGP (IGP translates as Protected Geographical Indication) covers six communes between the towns of Pézenas and Agde in the eastern Languedoc. The landscape is dominated by the now extinct Mont Saint-Loup volcano which overlooks Cap d’Agde, while the nearby Thau Bassin moderates the summer temperatures helping to retain precious acidity in the grapes - in this case a blend of Carignan, Cinsault, Grenache and Merlot.

Taste: A blend of Carignan and lesser known Caladoc that bursts with red fruits, with velvety tannins on the finish.

Eat: Cassoulet, game, stew

Drive 90 kilometres southeast from Toulouse and you hit the stunning medieval city of Carcassonne. The wider region of Languedoc-Roussillon is the largest wine growing region of France, and it’s where the Calvet family has its roots. Yes, the summers are hot here, but it benefits from cooling breezes wafting in from the Med, preserving that sought after acidity in the grapes, which, when it comes to the reds, are made from varieties such as Grenache and Carignan, to Caladoc, a Grenache cross.