Exploring Marcel's Hidden France Case

Fer servadou, aka mansois, is the grape behind the lifeblood (sang) of the steep, iron-rich slopes of the Aveyron in south-west France. Ruby-red, full in this exceptional vintage and rounded with raspeberry and plum flavours to wash down a good saucisson.

The wines of the beautiful holiday destination of Corsica deserve greater recognition. Generously flavoured red, redolent of wild herbs from the surrounding maquis and a touch of strawberry. The tannins are present, yet nicely rounded with an impression of sweetness on the palate. This is long and refined, and perfect with slow-cooked pork.

Classy, bone-dry white from the Roussillon made using a majority of grenache blanc. Savoury, herby, complex and long, and with just a hint of oak. Paella from across the border is a fine perfect match, as is a Mediterranean fish stew.

The southern Ardèche is a good place to find chardonnay. Here it thrives on the stony, sandy soils and long, hot summers, and is picked early to conserve all the fruit and crispness. Enjoy this with fish or poultry, or, indeed, on its own.

From the estate that makes the Society's Corbières, but from the Boutenac sub-district – a sort of regional cru – this is on a grander scale, with more weight of fruit, concentration and length. Deep in colour, ripe, juicy and delicious.

A full, rich-tasting blend of vermentino (known locally as rolle), semillon and just a touch of sauvignon, that is full, fruity and long and from an excellent property better known for its reds. Match this dry white with Mediterranean-style dishes like fish soups or perhaps fish curry.