Paris: Local Alcoholic Beverages

Sparkling wine from the Champagne region, made by a strict method and protected by name. It anchors French celebration and the aperitif. Paris Champagne bars pour grower and house cuvées by the glass. Styles run from bone-dry brut to sweeter demi-sec.

Structured red blends from Bordeaux, built mainly on Cabernet Sauvignon and Merlot. They pair with red meat and cheese. Paris wine bars and caves stock a wide Bordeaux range. Younger bottles suit casual drinking; older ones reward keeping.

Elegant red wine from Burgundy made from Pinot Noir, prized for finesse over power. Village and premier-cru bottles fill Paris cave lists. It pairs with poultry, mushrooms and lighter meats. Prices climb quickly for named vineyards.

Low-intervention wine made with minimal additives and little or no added sulphites. It defines much of eastern Paris drinking. Caves à manger pour it by the glass with small plates. Styles are varied and sometimes cloudy or funky.

An anise-flavoured spirit from the south, served diluted with water that turns it cloudy. It is a classic warm-weather aperitif. Cafés and bistros pour it over ice with a jug of water. It is refreshing and strongly aniseed.

An apple brandy from Normandy, aged in oak and drunk as a digestif. It appears on cider-house and bistro menus. Older bottlings are smooth and warming. It is sometimes served between courses in the Norman tradition.

An aperitif of blackcurrant liqueur topped with white wine, or with Champagne for the royale. It is simple, sweet and widely served. Cafés pour it before meals. The Champagne version suits a more festive start.

Southern Rhône reds, often Grenache-led, offering warm, fruit-forward drinking at fair prices. They are a bistro house-wine staple. They pair with grilled meat and stews. Village bottlings step up the quality.

An expanding scene of French microbreweries producing IPAs, sours and lagers. Paris taprooms and bottle shops showcase local brewers. It sits alongside the older brewpub tradition. Styles now rival the country's better-known wine range.

A herbal liqueur made by monks near Grenoble from a secret blend of plants, in green and yellow versions. It is drunk neat, on ice or in cocktails. The green is stronger and more herbal. It has a cult following among bartenders.

A sweet cocktail of vodka, peach liqueur, orange and cranberry juice. It is an international bar staple found across Paris nightlife spots rather than a French original. It is fruity and easy-drinking. Bars and clubs pour it widely.