Wine
• Alsace
Wines
• Burgundy wine
• Champagne
• Loire Valley Wines
• Sparkling
Wine
• Storage of Wine
• Wine
• VINE YARD MANAGEMENT
Introduction
The vine grows most successfully between the latitude 30-50° north
and 30-50° south of the equator. Some of the greatest wine, like champagne come
from the extremities of these wine belts where because of the extreme cold or
extreme heat, the wine has a ermanent
struggle to service. The vine usually produces good quality grapes when it is
five year old and will continue to yield healthy grapes up to the age of 35
years.
History
Wine is probably the earlier of the alcoholic beverages, simple because
it could be made without the maker has to understand the chemical change that
turned the sugar in grapes, other fruits and other product into alcohol. Some
of these earlier, wines were
made from Honey and were known as mead. Indeed wine may have been
brewed in Mesopotamia. It has been made as long as ten thousand years ago. Wine
is mentioned in documents three thousand year old as well as in the Bible and
in the literature of the Greeks and
Roman Bees has been Kurun as long as wine. Wine making goes as for back into
history as the act of cooking food goes. Ever since the time man started
enjoying his food, he has known the art of making wine to go with it. The
metamorphosis wine underwent from the stages where the juice of fruit simply
left for a long time and allowed to ferment to the refined wine as we know it,
today it took a very long time. The efforts put in by the various vineyard and
the wine makers in perfecting the act of making good wine and in keeping the
formula and the process a secret have contributed to giving as the wine as we
know it today. In countries like France, the formula and the process,
individually to every grower is a very jealously guarded secret that is passed
down the generation only through members of the family. The top ten wine
producing countries are:
1. Italy
2. France
3. Spain
4. U.S.A.
5. C.I.S.
6. Argentina
7. Germany
8. Portugal
9. South Africa
10. Romania
The top ten wine consuming countries are :
France 67.5 lit per capital
Portugal 66.5 lit per capital
Italy 62.0 lit per capital
Luxemburg 60.3 lit per capital
Argentina 45.8 lit per capital
Spain 45.8 lit per capital
Switzerland 45.5 lit per capital
Chile 41.0 lit per capital
Austria 39.2 lit per capital
Greece 31.8 lit per capital
As a contrast, the United Kingdom consumes 12.5 lit per capital.
Although Britain is traditionally regarded as a nation of beer drinks the
consumption of wine has now dramatically
increased. One of the effects of the secret recessions is that more and more
people are having their diner at home rather than going out for a meal. For
massy that means having a couple of glasses of wine when they eat. It is now
estimated that home consumption of wine makes up 75% of the market. A greater
interest in television and the obvious deterrent of the drink driving laws have
also influenced this trend. You can now get the quality wine at a reasonable
price in super market and other outlet. Wine has become socially acceptable and
is perceived to be more clearly healthy than other alcohol drinks
Principle Grape varieties used in wine :
White grapes
Aligole
Bacchus WHITE RED
Chardonnay Cabernet
Chenin Blasic Gamy
Gewurtztraminer Merlot
Muller-Thurgace Plebbiolo
Muscat Pinot-Noir
Rinot Blanc Syrah
Riesling Zinfaudel
Saicnignon Blassic
Trebbiasco
Making of Wine
The various processes involved in the process of making wine –
1. Harvesting
2. Grading
3. Weighing
4. Removal of stalks
5. Crushing
6. Sulphuring
7. Fermentation
8. Cellaring & second processing
9. Racking
10. Fining & Filtering
11. Refrigeration
12. Blending
13. Maturing of wine
14. Bottling of wines
15. Pasteurization
16. Ageing of wine
Factors Affecting wine quality
A number of factors effect wine quality, the most important being
the type of grape used. The best grapevine is the vitis vinifera, which has
many different varieties. The grape yield per acre is also a factor. The higher
the yield is the lower the wine quality
will generally be conversely, the lower the yield is the more
concentrated the grape flavours and the better the wine quality will be
normally, a ton of gushed grapes yield an average of 170 gallon of Table wine. Soil
is also a factor the best being one that offers good drainage, which is why
gravel and sand are better than clay. Good drainage forces the wines root to
seek deep moisture which cause their root to become longer. These longer roots
are able to reach deep mineral deposits and these mineral, in turn, add flavour
to gapes and this to wine. Another factor is climate Grape vines like Cool
nights and Sunny, warm days, as these help them maintain the right balance
between acid and sugar in the grapes. However, too hot weather when the grapes
are maturing, near harvest times, will decrease the acid and increase the sugar
and will produce a wine that may not age well. On the other hand too little
sunshine will reduces the amount of grape sugar and produce a wine low in
alcohol and as a result, sugar may have to be added before fermentation to
raise that alcohol level. Also rain at harvest time can diluted the grapes
sugar and encourages rolling thereby lowering the quality of the wine.
Mechanical grapes-picking equipment can give grapes growers more control over the
grapes quality than hand picking can as all the grape can be picked quickly
when they all at their peak of ripeness. But if rain Page 5 has spoiled some of the grape bunches, hand picking will allow
those to be by passed. Finally, the skills of the winemaker are extremely
important as it can affect the personality and quality of the wine produced.
The vintner’s skill can also very, because of local tradition and will dictate
the type of wine made. The market for whom the wine is to be manufactured also
calls upon different wine making skills. For example,
if the wine to be made in a smaller quantity with a high quality
or in a larger quantity with a lesser quality for a broader market.
Vitis Vinifera
The best wines are made from a type of vine as known Vitis
Vinifera. Some of which are known to be three hundred years only. This wine
grows best in his broad belts one north
and the other south of the equator. Grapes can be grown outside these belts and
be turned into wine, but its quality is not considered as high as
that from vines grown within these belts. The northern belt includes as
knowledge wine making countries such as France, Italy, Germany and the United
States. The Southern belt embraces Chile, Argentina, Australia and South Africa
vines will yield more grapes when planted in fertile soil on flat land but the
wine made from such grapes will seldom be comparable in quality to wine made
from grapes grown on sunny slopes in soil that may not be fertile but is rich
in the mineral that create a special, characteristic, known as bouquet, that is
present in all quality wines. As the grapes mature, their sugar content
increases and their acid content decreased. Grape growers thus must know when
the balance between sugar and acid is just right to produce the best wine.
Types of wine
There are three basic types of wine: still, sparkling and
fortified. All three will be given below in detail –
Still wine or table wine
Most wine is still wine which is known as dinner or table wine. It
can be provided in various shades of red, rose and white and has an alcohol
content generally ranging from 9 to 14 percent by volume. 1. Red wine is often
more full than rose or white and is often heartier, taster and dries. Red wine
is best served at room temperature and some red wine can be served chilled
which are young red wine.
2. Rose wine may be slightly sweet & often has a fruity
flavour. Rose wines are best served chilled. Rose wine colour is mainly from
pals pink to red.
3. White wine vary from a pale strain colour to a deep gold.
Whites are lighter bodied and more delicate than red wine and has less
pronounced flavour. White wines are served chilled. Much still wine is referred
to by the French Le Vin ordinoire which means as
inexpensive wine of agreeable quality produced in great quality
for every any consumption by the inhabitants of France and other. European
countries very little of this wine is exported to North America.
Sparkling Wine
Sparkling wine contains carbon dioxide bubbles which provide their
effervescence. The carbon dioxide is produced either through a natural process
of fermentation that does not allow the carbondioxide to escape during the
conversion of the grape sugar into alcohol and carbon dioxide or it is added to
still wine after the fermentation is complete. Red rose and white wines all can
be made into sparkling wines. Whatever
the colour sparkling wine is best served chilled like still wines, spackling
wines range from 9 to 14 percent alcohol by volume. The best known naturally
produced sparkling wine is champagne. Although only the sparkling wine produced
in the champagne region of France is true champagne (with a capital C) the
champagne method can be applied to any wine to make it sparkling. In Germany,
sparkling wine is given the name “Schaumwein” and in Italy it is ‘Spumante’.
Fortified wines
Fortified wines are still wines to which has been added a
distilled grape spent such as brandy. This fortification considerably increases
the wines alcohol content which ranges from 15% to as high as 24 percent by
volume. Fortified wines vary from very dry to very sweet and are usually served
before or at the conclusion of a meal. The best known fortified wines are poet,
sherry, vermouth, Madeira and Macola.
Sweetness in sparkling wine
Extra trut : Very dry (upto 6 g)
Brut : Very dry (less than 15 g)
Extra Sec : Dry (12 to 20 g)
Sec : Slightly sweet (17 to 35 g)
Demi Sec : Sweetish (35 to 50 g)
Factor affecting quality of wine
1. Soil of the area
2. Weather condition present in the region during the year
3. The types of grapes used and if different variety are used, the
proportion on
which they are mixed
4. Artificial or natural ingredient added if any.
5. Period of maturity
6. The number of growths during the year
Storage of wines
Temperature: A steady moderate
temperature is essential for maintaining the quality of a wine. It can vary
from 0°C to 24°C. However these changes in the temperature must be gradual.
This is the reason why cellar are preferred for storage of wine. White
wines are more sensitive to temperature variation than red wines.
Light: Exposure to light
encourages oxidation and hence accelerates aging. Therefore wine must never be
exposed to sunlight.
Stability: Violent and frequent
motion also accelerates the process of aging in a wine. Hence wine must be
stored such that it is not subjected to movement Bed wine in the process of
manufacture must not be distributed as the sediment to blend in the wine
and thus get a perfectly good wine.
Position: A wine must always be
stored in a lifted or lying down position. The entry affair through a day cock
increase oxidation and hence a cock must be maintained moist. A dry cock crumbs
when being opened thus spoiling the taste and appearance of the wine. This is
the reason why wines are always stored lying down.
Glass required for wine service
1. White wine or hock capacity : 5½ oz
2. A.P. wine or red wine : 7 oz
3. Champagne saucer : 6 oz
4. Champagne tulip : 9 oz
5. Sherry : 3 oz
Equipment required jar service of wine
1. Wine basket or wine stand with ice
2. Wine opener
3. Waiters cloth
4. Quarter plate
5. Proper glassware
Service of Wine
1. Presentation of Bottle –
Draw the wine from the cellar and take it to the table properly
wrapped in a waiter cloth. Present the wine bottle to the host from the right
with the bottle resting on the forearm while announcing the name of wine and
clearly stating the year of manufacture this is to make clear and sure that the
host being given the bottle has ordered for this is also the good chance for
him to check that the wine is being served at the right temperature.
2. Opening the bottle –
Cut the foil well below the tip of the bottle and tear it off wipe
the mouth to remove any mould that may have formed near the cock. Insert the
corkscrew into the cork not more than 3/4th of the way into the cock to avoid
contact with the wine. Draw the cock
out gently & present it to the host for approval on a plate
the inspection of the cock gives the host as ideal of the aroma to expect from
the wine. It also tells the host that the bottle has been stored in the proper
manner and that the cock has not crumbled on being drawn.
3. Pouring –
Pour wine into the host's glass and wait for him or her to taste
it and approve. Once the host approves the wine pour it to the guest, starting
from the host left hand and pureed in a clockwise direction. Make sure you
serve the ladies first. The host must or served
last.
4. Placed the rest of Wines –
Put the bottle back in the basket or wine basket with an
appropriate wrapped napkin. If the bottle is empty it must be placed neck back down in the wine
stand after showing to the host.
5. A few general rules to note while pouring wine –
Never from wine from a height
Never touch the rim of the glass
Pour it quality gently avoiding bubbling
Pour only 2/3rd of the glass or up to the logo
While pouring champagne always remembers that champagne is always
"poured twice" which means you pour a little. Wait for
the froth to dry down and then pour again to fill the glass.
After pouring twist the bottle slightly to avoid the last drops
dripping down the side.
When pouring the wine pour steadily on the slope of the glass on
the opposite side ensure the flow is smooth.
When changing the wine or when serving a fresh bottle always serve
in fresh glasses.
Before discarding an empty bottle show it to the host to avoid
confusion later on.
Opening a Champagne Bottle
Remove the foil and the wine holding the cork in its place. Hold
the bottle resting in the forearm or place it in the wine bucket (but never on
the table). Holding the bottle with one hand, the cork in the other. Gently but
firmly twist the cork and allow the pressure of the carbon dioxide inside to
push out the cork. A properly opened champagne cork should not let out much of
a sound only a slightly pop or a hiss. Do not let cork fly out of your hand as
this may damage properly or hurt somebody.
Wine Facts
A proper wine glass should be large enough to contain a full
serving without approaching being
halfway filled. A glass of from ten to fourteen ounce capacity works well. This
provides adequate space for both swirling without spilling and to gain the "chimney
effect" that concentrates and directs the vapors that carry the wine's
smells. A glass of this size is also not so large as to be awkward or unwieldy.
The International Organization for Standardization (ISO) has recognized a
particular shape that is the accepted benchmark at all wine judging and
competitions. It is also suitable for the average wine drinker as an all
around, every day glass. It should be
made of transparent, colorless glass with a lead content of up to
9%. Its dimensions are Page 10 just under 6 inches (155 mm) tall, with a two inch (5 cm) tall
stem and a four-inch (100 mm) tall bowl, about two and a half inches (65 mm) at
its widest diameter and two inches (46 mm) across the rim.
One Acre of Land Averages:
Five tons of grapes
13.51 barrels of wine
797 gallons of wine
3,958 bottles of wine
15,940 glasses of wine
ine 7 gallons of
One Barrel of Wine Contains:
740 pounds of grapes
59 gallons of wine
24.6 cases of wine
295 bottles of wine
1,180 glasses of wine
One Case of Wine Contains:
30 pounds of grapes
307.2 ounces of wine
12 bottles of wine
48 glasses of wine
One Bottle of Wine Contains:
2.4 pounds of grapes
25.6ozs of wine
4 glasses of wine
One Glass of Wine Contains:
9.7ozs of grapes
6.4ozs of wine
International Toasts
Czech: Na Zdravi (Na zdrah vi) To Your Health
French: A Votre Sante! (Ah Vot-ruh Sahn-tay)
To Your Health!
German: Prosit! (Proh-sit) ! Cheers
Greek: Stin Eyiassou! (Stin Eye-eeyass- ooh)
To Your Health!
Hebrew: L'Chaim! (Le Hy-em) To Life!
Hungarian: Le! Le! Le! Egeszsegere (Lay Lay Lay Egg-eshAy-ged-reh)
Down! Down! Down! To your health!
Italian: Cin! Cin! (Chin Chin) Cheers!
Japanese: Kampai! (Kam-pie) To an empty glass!
Mandarin: Gan bei! (Gan Bay) To an empty glass!
Polish: Na zdrowie! (Naz-droh-veeay) To your health!
Portuguese: Saude (Sow-ooh-jee) Cheers!
Russian: Zdorovie (Zdo-ro-vee) To your health!
Serbo-Croat: Ziveli! (Zhi-vol-ee) To Life!
Spanish: Salud! (Sah-lud) To your health!
Swedish: Skal! (Skoll) Cheers!
Yiddish: Zei Gazunt! (Zye Gah-zoont) To your health
Q: What is an ice wine?
Ice wine is a specialty wine made from grapes, which have remained
on the vines until after the first frost. These grapes have a more intense
flavor and sweetness. Because of its intensity, ice wine is drunk as a dessert
or after dinner wine in a much smaller quantity. It normally is sold in smaller
bottles and tends to have a higher cost - -- as the harvest is generally
smaller as well.
Q: What does “late harvest” mean?
Late harvest refers to when the grapes are removed from the vines.
Late harvest grapes have had more time
on the vine and have therefore grown sweeter with time, due to a higher
concentration of sugar. A wine made from late harvest grapes, such as late
harvest Riesling will be sweeter.
Q: What are French Hybrid grapes?
Pennsylvania has great terrain for French Hybrid grapes, such as
Chambourcin, Seyval Blanc, Baco Noir, Vignoles, and Marechal Foch. Vinifera (vin-if-fur-ah) grapes come from the old world, primarily
Europe, and produce the drier wines many connoisseurs appreciate, such as
Chardonnay, Cabernet Sauvignon, Merlot, and Pinot Noir. All of these different
types of grapes grow throughout the state.
Q: How long can I store wine?
Wine ages in the bottle. Whether it should age for a month or years
is dependant on the type of wine. Light, crisp, white or sweet wines generally
should be consumed while young – within a year or so. Big, bold reds and some
Chardonnays benefit from age. You may want to allow them to age for years.
Q: How long will wine retain its flavor after opening?
Once a bottle of wine is opened, the air immediately starts to
affect the taste and smell. If you do not drink an entire bottle, try using a
“vacu-pump” device to pull out all the air. Then tightly re-cork the bottle.
White wine will usually keep for two to three days after the initial opening;
red will keep about three to five days. Remember, you also can use your
remaining wine in many recipes! White wine is great over chicken or to stir fry
vegetables, etc. Red wine adds great flavor to red sauces, chili and beef
fondue.
Q: How should I store my wine?
Wine with a cork closure should be stored on its side to prevent
the cork from drying out. Wine with a synthetic closure does not have to be
stored on its side, but wine racks are just so handy. Wine likes dark,
consistently cool storage areas. Exposure to intense light and heat can ruin a
wine. As a rule of thumb most red wines will benefit from breathing. White
wines that have had 12 or more months aging may also benefit from decanting. If
you don't have a proper decanter, use any large mouth glass container. The idea
is to expose the maximum surface to the air, to help open up the fruit flavors
and develop the wine's true character.
If a wine has spent up to 12 months in oak barrels allow 1 hour;
24 months allow 2 hours; 36 months, allow 3 hours.
If there is sediment use a filter to decant (a coffee filter works
just fine).
Did you know?
• 20 million acres are planted
for grapes worldwide.
• Among the world's fruit
crops, wine grapes rank#1 in number of acres planted?
• 164 countries import
California wines.
• 30 million gallons of wine
were lost in the 1906 San Francisco earthquake.
• Phylloxera was first
discovered in California on 14 august 1873
• It takes 5 years to harvest
a commercial crop from newly replanted grape vines.
• 10,000 varieties of wine
grapes exist worldwide.
• It cost 80 cents per bottle
to age wine in a French oak barrel.
• It cost 2.25$ per bottle to
age wine in only new French oak barrels.
• The first known reference to
a specific wine vintage is mentioned in roman history rated 121 B.C. as a
vintage “of the highest excellence.
• A bottle of opened wine
stored in the refrigerator lasts 6-16 times longer than it would if stored at
room temp?
• There are 400 oak species
available
• Only 20 are used in making
oak barrels.
• 5% of an oak tree is
suitable for making high grade wine barrels.
• 54.6% of restaurant wine
sales, red wines represent
• 2.64$ is the average cost of
the grapes used to produce a $20 bottle of wine.
• To prevent a sparkling wine
from foaming out of the glass, pour an ounce, which will settle quickly.
Pouring the remainder of the serving into this starter will not foam as much.
• Old wine almost never turns
to vinegar. It spoils by oxidation.
• In 1999 Merlot was the
"hot" varietal, but 50 years earlier in 1949, the "darling of
the California wine industry" was Muscatel.
A 1889 newspaper that described the Napa Valley crop as the finest
of its kind grown in the U.S., was referring to hops.
• Wine has so many organic
chemical compounds it is considered more complex than blood serum.
• 170 years - the average age
of a French oak tree harvested for use in wine barrels.
• Portugal has 1/3 of the
world's cork forests and supplies about 90% of the cork used in the U.S.
• Beaujolais Nouveau cannot be
legally released until the third Thursday of every November. In 2003 the date
is Nov. 20th.
• 20 million acres are planted
to grapes worldwide?
• Worldwide wine grapes as a crop
rank #1 in number of acres planted.
• 30 million gallons of wine
were lost in the 1906 San Francisco earthquake.
• There are 10,000 varieties
of wine grapes worldwide.
• The 19th century American
poet, Henry Wadsworth Longfellow, mentions
wine more than 300 times in his works.
• The soil of the Clos de
Vougeot (A vineyard in the Burgundy) is considered so precious that workers are
required to scrape it from their shoes before they leave each night.
• The largest cork tree in the
world is known as ‘The Whistler Tree’. This tree is located in the Alentejo
region of Portugal and averages over 1 ton of raw cork per harvest. Enough to
cork 100,000 bottles.
• The dye used to stamp the
grade on meat is edible. It's made from grape skins During prohibition, a product
called the 'Grape Brick' was sold across America. Attached to the 'brick' of
dried and pressed winegrape concentrate was a packet of yeast, and the warning,
"Do not add yeast or fermentation will result."
• McDonald's restaurants in
some European countries serve alcohol, so parents would be more willing to take
their children to them.
• The Puritans loaded more
beer than water onto the Mayflower.
• The word "toast,"
meaning a wish of good health, started in ancient Rome, where a piece of
toasted bread was dropped into wine.
• Before thermometers were
invented, brewers would dip a thumb or finger into the liquid to determine the
ideal temperature for adding yeast, giving us the
phrase "rule of thumb."
• In old England, a whistle
was baked into the handle of ceramic mugs. When they wanted a refill, patrons
used the whistle to get service. So when people went drinking, they would
"wet their whistle."
• The pressure in a bottle of
champagne is about 90 pounds per square inch, about three times the pressure in
automobile tires. Page 15
• Junipero Serra is considered
to be the "Father" of the California Wine industry, and was
responsible for planting grapevines at every one of the 9 missions he established
throughout the state.
• The first fine wine grapes
in California were planted in Downtown Los Angeles at the current site of the
Union Train Station. Jean-Louis Vignes, a native of Bordeaux
planted the vines in 1833
• The oldest known grapevine
in the world is more than 400 years old and located in Yarra, Slovenia. It is
carefully pruned every year and shoots are presented as gifts to communities
around the world.
Other Facts
• Jefferson and wine: From
Undaunted Courage: Meriwether Lewis, Thomas Jefferson, and the Opening of the
American West, by Stephen E Ambrose, comes the following historical note.
Jefferson took up residence in the President’s House in 1801, after his
inauguration as the 3rd President of the United States.
• “Jefferson ran the place
with only eleven servants (Abigail Adams had needed 30!), brought up from
Monticello. There were no more powdered wigs, much less ceremony. Washington
and Adams, according to Republican critics, had kept up almost a royal court.
Jefferson substituted Republican simplicity - to a point. He had a French chef,
and French wines he personally selected. His salary was $25,000 per year - a
princely sum, but the expenses were also great. In 1801 Jefferson spent $6500
for provisions and groceries, $2700 for servants (some of whom were liveried),
$500 for Lewis’s salary, and $3,000 for wine.”
• Dom Perignon (1638-1715),
the Benedictine Abbey (at Hautvillers) cellar master who is generally credited
with “inventing” the Champagne making process, was blind.
• Thomas Jefferson helped
stock the wine cellars of the first five U.S. presidents and was very partial
to fine Bordeaux and Madeira.
• To prevent a sparkling wine
from foaming out of the glass, pour an ounce, which will settle quickly.
Pouring the remainder of the serving into this starter will not foam as much.
• Old wine almost never turns
to vinegar. It spoils by oxidation.
• U.S. 1998 sales of white and
blush wines were 67% of total table wine sales. Red wines were 33% of sales. At Beekman’s, the best we can
calculate (since we don’t track the color of wine sales from Chile, Australia or
Spain or of jug wines) is that our sales of white and blush comprised only 45% of
total wine sales. Reds accounted for 55%. That’s in dollars, not unit sales.
American wines accounted for 47% of our wine sales vs. 53% for imported
wines.
• In King Tut’s Egypt (around
1300 BC), the commoners drank beer and the upper class drank wine.
• According to local legend,
the great French white Burgundy, Corton Charlemagne, owes its existence, not to the emperor Charlemagne,
but to his wife. The red wines of Corton stained his white beard so messily
that she
persuaded him to plant vines that would produce white wines.
Charlemagne ordered white grapes to be planted. Thus: Corton-Charlemagne!
• When Leif Ericsson landed in
North America in A.D. 1001, he was so impressed by the proliferation of grapevines that he named it
Vinland.
Cork was developed as a bottle closure in the late 17th century.
It was only after this that bottles were lain down for aging, and the bottle
shapes slowly changed from short and bulbous to tall and slender.
• The Napa Valley crop
described in 1889 newspapers as the finest of its kind grown in the U.S. was hops.
• When Mount Vesuvius buried
Pompeii in volcanic lava in A.D. 79, it also buried more than 200 wine bars.
• The “top five” chateau of
Bordeaux, according to the 1855 Classification, were actually only four: Lafite-Rothschild, Latour, Margaux and
Haut-Brion. In the only change to that historic classification, Mouton-Rothschild was
added in
1973.
• Grapevines cannot reproduce
reliably from seed. To cultivate a particular grape variety, grafting (a plant version of cloning) is used.
• Wine has so many organic
chemical compounds it is considered more complex than blood serum.
• Wine grapes are subject to
mold when there’s too much moisture. Tight clustered Sauvignon Blanc, Zinfandel and Pinot Noir are most
susceptible to mold. The looser clusters of Cabernet Sauvignon allow for faster drying
of
moist grapes and thus make it less susceptible.
• In 1945, Chateau
Mouton-Rothschild began a series of artists’ labels, hiring a different artist each year to design a unique label for that
vintage. The artists have included such notables as Chagall, Picasso, Miro and Warhol.
The 1993
label was sufficiently controversial in this country (the stylized
juvenile nude on the label offended the Political Correctness Police) that the
Chateau withdrew the label and substituted a blank label instead.
• It is the VERY slow
interaction of oxygen and wine that produces the changes noticed in aging wine. It is believed that wine ages more slowly
in larger bottles, since there is less oxygen per volume of wine in larger
bottles. Rapid
oxidation, as with a leaky cork, spoils wine.
• Before harvest, the canopy
of leaves at the top of the vine is often cut away to increase exposure to the sun and speed ripening.
• The average age of a French
oak tree harvested for use in wine barrels is 170 years!
The lip of a red wine glass is sloped inward to capture the aromas
of the wine and deliver them to your nose.
• “Cold maceration” means
putting the grapes in a refrigerated environment for several days before starting fermentation to encourage color
extraction. This is being done more and more frequently with Pinot Noir since the
skins of this varietal don’t have as much pigmentation as other red varietals.
• Frenchman Georges de Latour
came to America in the late 1800’s to prospect for gold. He didn’t find much gold, but he founded a truly golden
winery: Beaulieu Vineyard.
• Mycoderma bacteria convert
ethyl alcohol into acetic acid, thus turning wine into vinegar. However, most incidents of spoiled wine are due to
air induced oxidation of the fruit, not bacterial conversion of alcohol to
vinegar.
• The world’s most planted
grape varietal is Airén. It occupies over 1 million acres in central Spain where it is made into mediocre white wine,
but some quite good brandy.
• Bettino Ricasoli, founder of
Brolio, is credited with having created the original recipe for Chianti, combining two red grapes (Sangiovese and
Canaiolo) with two white grapes (Malvasia and Trebbiano). Today the better
Chiantis have
little or no white grapes in them and may contain some Cabernet.
They are thus deeper in color and flavor and more age worthy.
• From 1970 until the late
1980s, sales and consumption of wine in the United States held a ratio of about 75% white to 25% red. At the turn of
the Millennium, the ratio is closer to 50-50.
• In the year 2000, Americans
spent $20 billion on wine. 72% of that was spent on California wines.
• In ancient Rome bits of
toast were floated in goblets of wine. There is a story that a wealthy man threw a lavish party in which the public bath
was filled with wine. Beautiful young women were invited to swim in it. When
asked his
opinion of the wine, one guest responded: “I like it very much,
but I prefer the toast.” (referring, presumably, to the women) “Cuvée” means “vat”
or “tank.” It is used to refer to a particular batch or blend.
• Beaujolais Nouveau cannot be
legally released until the third Thursday of every November. The due date this year (2001) is November 15th. We’re seeing more and more synthetic corks these days, but the
latest technology to prevent contaminated corks is the use of microwaves.
• Labels were first put on
wine bottles in the early 1700s, but it wasn’t until the 1860s that suitable glues were developed to hold them on the
bottles. Top Napa Valley vineyard land sells for over $100,000/acre!\ In the year 2000, there were 847 wineries in California.
• Wine is often called the
nectar of the gods, but Sangiovese is the only grape named after a god. Sangiovese means “blood of Jove.”
• Ninety-two percent of
California wineries produce fewer than 100,000 cases per year. Sixty percent produce fewer than 25,000 cases.
• Egg whites, bull’s blood,
and gelatin have all been used as fining agents to remove suspended particles from wine before bottling. Egg whites
are still commonly used.
• “Brix” is the term used to
designate the percentage of sugar in the grapes before fermentation. For example, 23° brix will be converted by yeast to
12.5% alcohol, more or less, depending on the conversion efficiency of
the strain of
yeast used. In describing wine, the term “hot” refers to a high
level of alcohol, leaving an hot, sometimes burning sensation.
• In the production of port,
the crushed grapes are fermented for about two days. Then the fermentation is halted by the addition of a neutral
distilled spirit or brandy. This raises the alcohol level and retains some of the
grapes’ natural
sugar.
• American wine drinkers
consume more wine on Thanksgiving than any other day of the year. As of 2000, 554,000 acres in California were
planted to grapevines. “Still wine” does not come from a still. The phrase refers to wine
without bubbles, which includes what is also referred to as table wine.
• Fiasco [fee-YAHS-koh]; pl.
fiaschi [fee-YAHS-kee] - Italian for “flask.” The word is most often connected with the squat, round-bottomed,
straw-covered bottle containing cheaper wine from the Chianti region. The straw
covering
not only helps the bottle sit upright, but protects the thin,
fragile glass. Fiaschi are seldom seen today as the cost of hand-wrapping each flask for
cheaper wines has become prohibitive, and the more expensive wines with
aging
potential need bottles that can be lain on their sides. As early
as 4000 BC, the Egyptians were the first people to use corks as stoppers. The wine
industry generates 145,000 jobs in California. California has 847 wineries.
Napa
County is the home of 232 of them.
• Market research shows that
most people buy a particular wine either because they recognize the brand name or they are attracted by the
packaging. Not Beekman’s customers! Portugal has 1/3 of the world's cork forests
and supplies 85-90% of the cork used in the U.S.
• There are only three legal
categories of wine in the U.S.: table, dessert, and sparkling. In the early 1950s, 82% of the wine Americans drank was
classified as dessert wines. These included Sherry, Port, and Madeira. I
don’t have current national figures, but Beekman’s sales of wine today are
90% table wine, 7% sparkling wine, and only 3% dessert wine!
• Until 1970, Bordeaux
produced more white wine than red. Today red wine represents about 84% of the total crop. California produces
approximately 77% of the U.S. wine grape crop.
• There is at least one
commercial winery in every state of the United States, including Hawaii and Alaska! Putting ice and kosher salt in a
bucket will chill white wine or Champagne faster.
• The most popular corkscrew,
the wing-type, is cheap and easy to use, but it frequently mangles corks and leaves small pieces of cork in your
wine. It also tends to pull out just the middle of an old, dry cork. Far
superior are the Screwpull, which is also easy to use, and the waiter’s corkscrew,
which requires just a little know-how to use effectively. No matter what
type you use, you should also have a two-pronged (Ah-So) device to remove
problem corks.
• Zinfandel first appeared in
the United States in the 1820s when Long Island nursery owner George Gibbs imported several grape vines from the
Imperial collection in Vienna. One of the vines was Zinfandel. (The current
thinking is
that Zinfandel originated in Croatia where it is called Plavac
Mali.) In the 1850s, Zinfandel made its way to California.
• An Italian white wine called
Est! Est! Est! got its name from a medieval story. A bishop was planning to travel the Italian countryside and asked
his scout to find inns that had good wines, marking the door “Est” (“It is” or
“This is it”)
when he found one. The scout was so excited about the local wine
found in the area that he marked one inn’s door “Est! Est! Est!” Another
version of this story is that a priest was on his way to minister to a
congregation in the boondocks. Upon discovering the wonderful local wine, he sent the
message “Est! Est! Est!” back to Rome, renounced the priesthood, and spent
the rest of his life enjoying the wine.
• The auger or curly metal
part of a corkscrew is sometimes called a worm. Graves is thought to be the oldest wine region in Bordeaux.
• The Puritans loaded more
beer than water onto the Mayflower.
• In terms of acreage, wine
grapes rank #1 among all crops planted worldwide. Although “château” means castle, it may also be a mansion or a
little house next to a vineyard that meets the requirements for winemaking with
storage
facilities on its property.
• Château Petrus is the most
expensive of the Bordeaux wines. Its price is as much due to its tiny production as to its quality. Petrus is made
from at least 95% Merlot grapes. The Egyptians were the first to make glass
containers around 1500 B.C.
ALSACE WINES
Contrary to other French wine regions, the wines of Alsace are not
named after the villages or vineyards from which they come, but after the grape
variety. Alsace wines are made from seven varieties : Sylvaner, Pinot Blanc, Riesling,
Muscat d'Alsace, Tokay Pinot Gris, Gewurztraminer and Pinot Noir.
All must by law be bottled in the region of production, in the
traditional slender Alsace bottle. Muscat d'Alsace is dry and very different from the sweet Muscats
of the South of France. It is very aromatic and reveals the true flavour of the
fresh grape. Sylvaner is a remarkably fresh and light wine with a delicate
flavour, Refreshing and easy to enjoy, it is lively and sometimes vivacious. Pinot Blanc, well-rounded yet delicate, combines freshness and
softness, representing
the happy medium in the range of Alsace wines. Tokay Pinot Gris develops a characteristic roundness and opulence.
Rich, full-bodied and with a long finish, its complex aroma is reminiscent of
woodland and is sometimes slightly smoky. Pinot Noir is the only Alsace variety to produce red or rosé
wines, characteristically fruity with hints of cherry. Vinified as a red wine. it can be
aged in oak casks, which adds greater structure and complexity to its aromas. Riesling is dry, refined and delicately fruity, with an elegant
bouquet of mineral or floral notes. Acknowledged as one of the finest white varietals in
the world, it is a gastronomic wine par excellence. Gewurztraminer, full-bodied and well-structured, is probably the
best-known Alsace wine. Its intense bouquet displays rich aromas of fruit, flowers
and spices (gewurz = spicy). Powerful and seductive, sometimes slightly sweet, it can
often age well.
Klevener de Heiligenstein is a less aromatic variety derived from
the old Traminer or Savagnin rose, also greatly appreciated with food. It is produced
exclusively in and around Heiligenstein.
Alsace Wine Information
Alsace produces excellent
dry and sweet white wines. They are so typical that the grape varieties used only grow in Alsace and nowhere else. The most basic information on the wine in Alsace are:
Location: North East of France,
between the Vosges and the Rhine river
Alsace region information
Size: 190km long and 50km
wide (120 x 30 miles) smallest region in France
Size of the vineyards: 15,000
hectares (37,000 acres)
Grapes in Alsace: Riesling
(23% of Alsace wines)
Pinot Blanc (20%)
Gewurztraminer (18%)
Tokay Pinot Gris (13%)
Sylvaner (12%)
Production: 165 million bottles +90% of Alsace wines are white
Alsace wine making
Type of Wine: Refreshing dry and
sweet white wine
Alsace Wine and Food: Sauerkraut
Alsace wine and food
Wines from Alsace
More than 90% of the wines in Alsace are white. Riesling and
Gewurzt are among the best white wines in France. Wine makers raise them in a style you can't
find no where else but in a wine from Alsace. The most important wines in Alsace are:
Riesling (23% of Alsace wines)
Gewurztraminer (18%)
Pinot Blanc (20%)
Tokay Pinot Gris (13%)
Sylvaner (12%)
Crémant d'Alsace (a
sparkling wine)
Other wines from Alsace are: Vendanges Tardives (late harvest),
Edelzwicker, Muscat,
Pinot Noir, etc.
Alsace wine and food:
White wines from Alsace such as Riesling, Sylvaner and
Pinot Blanc go very well with fish and seafood meals.
Gewurztraminer is better with foie gras, spiced dishes, strong
cheeses or as a dessert wine.
Food in Alsace:
People in Alsace loves good food. Here are just a few
examples of what Alsace is famous for when it comes to food:
- The classic choucroute (means sauerkraut in French): various
parts of pork and cabbage
- Tarte flambée (or Flammekueche): pastry with cream, bacon, and
onions
- Coq-au-Riesling: cooked with Riesling wine
Alsace food and wine:
The table below help you match a typical food from Alsace with
a wine of the same region:
Food from Alsace best
match with Alsace's wine:
Choucroute: Riesling, Sylvaner
Flammekueche: Sylvaner, Pinot
Blanc, Riesling
Coq-au-Riesling: Riesling
Onion tart : Sylvaner, Pinot Blanc
Munster: Gewurztraminer
Cheeses from Alsace:
The following cheese is made in Alsace: - Munster
Serving of Wines
Alsace wines should be served chilled, but not too cold (6 to
10°C) in longstemmed glasses. Crémant d'Alsace is served between 5 and 7°C in flute or tulipe glasses. Alsace wines are normally enjoyed when they are youngs, that mean
from 1 to 5 years after their harvest. However, "Grands
Crus", "Vendanges tardives" and "Sélections de grains
nobles" will benefit from longer bottle-ageing.
Making of Alsace Wines
Wine making in France
It is difficult to speak of winemaking. The saying goes in France
there are as many wines as vineyards.
Every winemaker brings his one touch before, during, and after the wine making process.
Each choice in the successive steps of the elaboration of wine has repercussions on the taste and the quality of the wine :
• The choice of the terroir
• The climate (and the date of
harvest)
• The choice of the
grape-variety, it is determinant
• The type of container in
which the fermentation will take place
• The temperature at which the
juice of grape is maintained during the fermentation
• The fermentation period
• The type of container in
which the maturation will take place
Nobody can pretend there is only one unique method of making wine. That is the beauty of wine as winemakers are also responsible for
the incredible diversity of wines we can choose from. Needless to say that winemaking requires "savoir-faire"
and experience. A winemaker is not only an artisan but also an artist.
Red wine making
The steps in the red wine making process are:
Crushing and de-stemming the grapes The grapes just arriving in the cellar are crushed and de-stemmed
to
release their juice and pulp. The must obtained that way is put in a tank to go trough the
process of fermentation.
Alcoholic fermentation
Fermentation is a natural process. Yeasts living in the grapes -
the addition of selected yeasts is generalizing - change the sugar
contained in the must in alcohol and carbonic gas (see also the composition
of
wine). The winemaker assists the action of the yeasts by maintaining the temperature around 25 to 30°C and by ventilating the must
regularly. Under 25°C the wine will not have enough body, above 30°C, the
wine
will be to tannic. The fermentation process goes on for 4 to 10 days until the
maceration and then the malolactic fermentation.
Maceration
It is the period when the tannic elements and the color of the
skin diffuse in the fermented juice. The contact between the liquid
(must) and the solids elements (skin, pips and sometimes stem) will give
body and color to the wine. At this stage, complex operation will prove the talent of the winemaker: dissolution, extraction,
excretion, diffusion, decoction,
infusion. For "Vins primeurs" or "Vins nouveaux" (new
wines) the maceration is very short. The vines are supple and contain little tannin. Wines destined to be kept long need a lot of tannin, so the maceration
needs to be long. The wine will macerate for several days, maybe several weeks.
Raking
The wine is separated from the solids, the pomace. The wine
obtained by raking is called "free run wine" (vin de goutte). Sometimes, the pomace is pressed in order to extract the juice it
still contains. This wine is called "press wine" (vin de presse). It is
richer in tannin. Depending on the winemaker taste or the local habit, free run wine
and press wine are blended or treated separately.
Malolactic fermentation
It is the process during which the malic acid of wine changes into
lactic acid and carbonic gas under the action of bacteria living in the wine.
Malic acid is harsh, it is changed into lactic acid supple and stable. This fermentation is obtained in a tank during a few weeks at a
temperature between 18° and 20°C.
Stabilization
The wine making process is finished but the wine is not. To be
able to age and to improve the wine must be clarified again. After that the beverage
will be put in oak casks where it will stabilize. The diversity of red wine is such that it can match any type of
food. But you must absolutely not conclude from this that all red wines taste the
same.
White wine making
White wine is not really white
but, in fact yellow. But the expression being universal one says of a yellow wine that it is white. Vinification of white wine is more delicate than vinification of
red wine.
Two methods coexist to make white wine:
1. The first one is to use white grape ( which is in fact green,
greenish yellow, golden yellow or pinkish yellow!). That way the white wine is the result
of the fermentation of the juice of white grapes juice only.
2. The second method is more complex. One uses the juice of red
grape-variety cleared of it skin and pips, with which it must absolutely not get in
contact as they contain the coloring substances. It is possible to get white wine that way but
it is seldom done (see also 11 steps to make wine).
Time is counted:
Immediately after their arrival in the cellar, the grapes are
crushed but not de-stemmed. The juice (free run must) is sent to settle in containers. The
rest of the grapes is pressed as quickly as possible. Air is the enemy of white wine. At its
contact the wine oxidizes or becomes colored. The must from pressing is added to the free
run must.
Preparation of the must:
After six to twelve hours the particles and impurity of the grape
separate from the must and float on the surface. They are removed by the raking of must.
The must is ready to be clarified. The clarified juice is poured in a tank, ready to
ferment.
Alcoholic fermentation:
White wine results of the
fermentation of must only. No solid (stem, skin, pips...) intervenes.
The control of the temperature is essential. It has to be
maintained around 18° C. The winemaker regularly cools the must to allow the yeast to work
correctly. The fermentation goes on for two to three weeks. The winemaker
daily checks the evolution of the process. When fermentation is over, the wine is put in cask and raked, just
like a red wine then it is bottled. Winemakers often choose oak casks which gives the wine the tannin
it needs. But it will not be sufficient, tannin is the essential element for aging.
It is why white wine does not keep as long as red wine. On the other hand white wines present a larger variety of tastes:
very dry, dry, semidry, mellow, syrupy, petillant, sparkling, madeirized...
White wine can be drunk on any
occasion: before, with or after a meal, and even between meals. White wines are often considered as aperitif wines, sometimes as
desert wines. Many people like to drink white wine in hot weather. Its refreshing
qualities are very well known. White wine is served fresh but not chilled.
Rosé wine making
First of all Rosé wine is not a blending of red and white
wines (abstraction made of the exceptional case of the Rosé de Champagne).
Rosé wine is made from red
grape-varieties. And, nowadays, many winemakers mix a certain amount of white grapes with the red. The elaboration of rosé wine is delicate. It is probably why the
amateur is sometimes disappointed by the quality of a rosé. Particularity, European
rosé is "dry". On the contrary, American rosé is sweet and similar to white wine.
There are at least three methods of making rosé wine:
Gray or pale rosé wine
The grapes are pressed as soon as they arrive in the cellar. It
allows a quicker diffusion of the color in the must.
The juice is left a very short time in contact with the skin. No
more than a few hours! That way the must is delicately
colored. Rosé wine is then made in the same way as a white wine,
fermentation of the must cleared of solid elements with out any more maceration. The
winemaker obtains a gray or pale rosé wine (for Gris de Bourgogne or Rosé de Loire).
Colored pink wine
To obtain a colored pink wine the grapes are put in the
fermentation tank after having been crushed. The juice quickly enriches itself in alcohol with
the temperature going up (in the tank). At the contact of the solid element the color quickly diffuses.
The winemaker chooses the intensity of the color by controlling a sample every hour.
When he is satisfied he devattes.
The wine is evacuated in another tank to finish fermenting. The
must left in the original tank is evacuated and not used for rosé any more.
The bleeding
To obtain an even more intense color, once an hour, during the
initial fermentation the winemaker takes out of the tank a certain amount of juice. When the color is satisfying, the wine making process goes on as
for a white wine.
Rosé de Provence are obtain by that method.
Why wine does not turn into vinegar ?
Sulphur dioxide, in spite of its barbaric name, is an element
indispensable for the quality of the wine (see composition of wine). It is composed of sulphur and oxygen. Fermentation naturally
produces small amount of it. Winemakers add more to the wine. Sulphur dioxide is to wine what
aspirin is to human beings: the miraculous remedy which cures all sort of diseases and
avoids others. Sulphur dioxide is a bactericide which prevents wine from changing
into vinegar. It inhibates the action of yeasts; it is why sweet wines do not go on
fermenting after bottling. On top of that it is an antioxidizer. It allows wine to keep all
its freshness and avoids its alteration by its enemy: the oxygen.
Vineyards
Sylvaner, light, fresh and
fruity.
Pinot Blanc, well-balanced,
supple and racy.
Riesling, triumph of the
Alsace vineyars, delicate fruitiness and fine bouquet.
Muscat d'Alsace, dry, an inimitable fresh grape taste.
Tokay Pinot Gris,
opulent and robust, at its best with the finest cuisine.
Gewurztraminer, robust,
full-bodied, marvalous flavour and bouquet.
Pinot Noir, dry red or rosé
wine, its typical fruitiness calls to mind cherry.
The 3 Appellations d'Origine Contrôlées
AOC Alsace : Alsace wines usually
bear the name of the grape variety from which they are made (Sylvaner, Pinot Blanc, Riesling, aso.)
AOC Alsace Grand Cru : they
are obliged to show the name of the grape variety, and also the name of the vineyard where they were grown.
AOC Crémant d'Alsace : a
sparkling wine produced by the Champagne method, using mainly the Pinot varieties.
Alsace wines should be served chilled, but not too cold (6 to
10°C) in longstemmed glasses. Crémant d'Alsace is served between 5 and 7°C in flute or
tulipe glasses. Alsace wines are normally enjoyed when they are youngs, that mean
from 1 to 5 years after their harvest. However, "Grands Crus",
"Vendanges tardives" and "Sélections de grains nobles" will benefit from longer bottle-ageing.
Winegrowing villages along the Route du Vin
At first sight, the Route du Vin seems
just like a postcard : the serried ranks of an army of vines advancing up towards the forests of the Vosges; the ruins of proud castles of the Middle Ages; villages surrounded by venerable ramparts which today serve only to preserve the joyful harmony inside : flower-deced streets, hospitable inns, joyful wine cellars, baroque wrought-iron signs, as well as historic houses, Roman churches and fountains generously bequeathed by the Renaissance. For all such unforgettable reasons,
the Route du Vin merits your visit. However, only a really
inquisitive visitor venturing off the beaten tracks unearth all its secrets. Between one gateway at Thann and the
other at Marlenheim, take the time to discover the Route du Vin's true nature : meet the winegrowers, taste their wines, lose yourself in Medieval cities then,far from the crowds, walk the vineyard trails to high up in the vines to admire a panoramic view which, the time for a pause, belongs only to you. Finally, allow yourself to be
astonished, wherever
you stop, by the culinary genius which, with the collusion of its wines, has made Alsace one of the most gastronomic regions of France. Each kilometre of the 170 which make
up the Route du Vin invites you to cross an imaginary
frontier into a wonderful land where life is considered to be a form of art.
• ALSACE WINES and CREMANT
• GEWURZTRAMINER "
Vendanges Tardives" Late harvest
• SYLVANER
• PINOT BLANC
• RIESLING
• RIESLING "Cuvée
Passion" Passion Vintage
• MUSCAT
• TOKAY PINOT GRIS
• TOKAY PINOT GRIS "Cuvée Passion"
Passion Vintage
• GEWURZTRAMINER
• GEWURZTRAMINER "Cuvée Passion"
Passion Vintage
• PINOT NOIR
• ROUGE D'ALSACE Alsace Red
Wine
• CREMANT D'ALSACE
• TOKAY PINOT GRIS Grand Cru
" Sonnenglanz "
History
The Burgundians were one of the Germanic peoples who filled the
power vacuum left by the collapse of the western half of the Roman empire. In 411,
they crossed the Rhine and established a kingdom at Worms. Amidst repeated clashes
between the Romans and Huns, the Burgundian kingdom eventually occupied what is today the
borderlands between Switzerland, France, and Italy. In 534, the Franks
defeated Godomar, the last Burgundian king, and absorbed the territory into their growing
empire. Its modern existence is rooted in the dissolution of the Frankish
empire. When the dynastic dust had settled in 880s, there were three Burgundies:
the kingdom of Upper Burgundy around Lake Geneva, the kingdom of Lower Burgundy in
Provence, and the duchy of Burgundy in France. The two kingdoms of Burgundy were
reunited in 937 and absorbed into the Holy Roman Empire under Conrad II in 1032, while
the duchy of Burgundy was annexed by the French throne in 1004. During the Middle Ages, Burgundy was the seat of some of the most
important Western churches and monasteries, among them Cluny, Citeaux, and Vézelay. During the Hundred Years' War, King Jean II of France gave the
duchy to his younger son, rather than leaving it to his successor on the throne. The
duchy soon became a major rival to the French throne, because the Dukes of Burgundy
succeeded in assembling an empire stretching from Switzerland to the North Sea,
mostly by marriage. The Burgundian Empire consisted of a number of fiefdoms
on both sides of the (then largely symbolical) border between the French kingdom
and the German Empire. Its economic heartland was in the Low Countries,
particularly Flanders and Brabant. The court in Dijon outshone the French court by far both
economically and culturally. In the late 15th and early 16th centuries, Burgundy provided a
power base for the rise of the Habsburgs, after Maximilian of Austria had married into the
ducal family. In 1477 the last duke Charles the Bold was killed in battle and Burgundy
itself taken back by France. His daughter Mary and her husband Maximillian moved the
court to Brussels and ruled the remnants of the empire (the Low Countries and
Franche-Comté, then still
a German fief) from there.
Wine
Burgundy produces famous wines of the same name. The best-known
wines come from the Côte d'Or, although also viticulturally part of Burgundy are
Beaujolais, Chablis, and Mâcon.
Geography
Highest point: Haut-Folin (901m) in the Morvan. The Canal of Burgundy joins the Rivers Yonne and Saône, allowing
barges to navigate from the north to south of France. Construction began in 1765 and
was completed in 1832. At the summit there is a tunnel 3.333 kilometers long in a
straight line. The canal is 242 kilometers long, with a total 209 locks and crosses two
counties of Burgundy, the Yonne and Cote d'Or. The canal is now mostly used for riverboat
tourism; Dijon, the most important city along the canal, has a harbor for leisure
boats.
Culture
Famous Burgundian dishes include coq au vin and beef bourguignon.
Burgundy wine
Chardonnay vineyards in the south of the Côte de Beaune
surrounding the town of Meursault. Burgundy (Bourgogne in French) is the name given to certain wines
made in the Burgundy region of France. Red Burgundy wines are usually made with the Pinot Noir grape, and
white Burgundy wines are usually made with Chardonnay grapes, as dictated by the
AOC. Geographically, the wine region starts just south of Dijon and
runs southward to just short of the city of Lyon. The area of Chablis stands on its own
to the west of Dijon, about as close to Paris as it is to the heart of Burgundy. The
main wine regions in Burgundy proper (those that are entitled to the AOC Bourgogne
designation) are the Côte de Nuits, Côte de Beaune - which collectively are known as
the Côte d'Or - and further south the Côte Chalonnaise. Also viticulturally part of
Burgundy are Beaujolais, Chablis, and Mâcon, and they show some similarity. However, a wine
from one of these regions would rarely be referred to as a "Burgundy." Burgundy is home to some of the most sought-after wines in the
world, and the most expensive, including those of Domaine de la Romanée Conti.
Burgundy is in some ways the most terroir-oriented region on the planet; immense
attention is paid to the area of origin, and in which of the region's 400 types of soil a
wine's grapes are grown. It has a carefully demarcated quality hierarchy: the grand crus
are at the top, followed by premier crus, then village, and finally generic Bourgogne.
Bourgogne is where grapes other than Chardonnay and Pinot Noir begin to be
introduced, allowing pinot blanc and Pinot Gris, two Pinot Noir mutations that were
traditionally grown and now are in decline in the area. Other Burgundy AOCs that are not as
often seen are
Bourgogne Passetoutgrains (which can contain up to two thirds
Gamay (the grape of Beaujolais) in addition to Pinot Noir), Bourgogne Aligoté (which
is primarily made with the Aligoté grape), and Bourgogne Grand Ordinaire. The latter
is the lowest AOC, and Grand definitely refers to the size of the area eligible to
produce it, not its quality. There are certain regions that are allowed to put other grapes in
miscellaneous AOCs, but for the most part these rules hold.
From about the year 900 up to the French Revolution, the vineyards
of Burgundy were owned by the Church. After the revolution, the vineyards were
broken up and sold to the workers who had tended them. The Napoleonic inheritance laws
resulted in the continued subdivision of the most precious vineyard holdings, so
that some growers hold only a row or two of vines. This led to the emergence of
négociants who aggregate the produce of many growers to produce a single wine. It has also
led to a profusion of increasingly small family-owned wineries, exemplified by the dozen
plus "Gros" family domaines.
Côte-d'Or
Information
Number 21 Region Bourgogne Prefecture Dijon Subprefectures
Beaune Montbard Population -1999 –Density Ranked 49th 506,755 58/km² Area 8763 km² Arrondissements 3 Cantons 43 Communes 707 President of the General
Council Louis de Broissia
Location
Côte-d'Or is a département in the eastern part of France.
History
the French Revolution on March 4, 1790. It was formed from part of
Côte-d'Or was one of the original 83 départements created during the former province
of Burgundy.
Geography
The département is part of the current région of Bourgogne. It is
surrounded by the départements of Yonne, Nièvre, Saône-et-Loire, Jura, Aube, and
Haute-Marne. A chain of hills called the Plateau de Langres runs from
north-east to south-west through the département to the north of Dijon and continues south-westwards
as the Côte d'Or escarpment, after which the département is named. It is
the south-east facing slope of the escarpment which is the site of the celebrated
Burgundy vineyards. To the west of the Plateau de Langres, towards Champagne, lies the densely
wooded district of Châtillonais. To the south-east of the plateau and escarpment, the
département lies in the broad, flat-bottomed valley of the middle course of the Saône.
Rivers include:
* The Saône
* The Seine rises in he southern end of the Plateau de Langres.
* The Ouche rises on the dip slope of the escarpment and flows to
the Saône via Dijon.
* The Armançon rises on the dip slope of the escarpment and flows
north-westward.
* The Arroux rises on the dip slope of the escarpment at the
southern end of the département.
Climate
The climate of the département is temperate, with abundant rain on
the west side of the central range.
Beaujolais
Beaujolais is a historical province and a wine-producing region in
France. It is now part of the Burgundy région for administrative purposes. The region is
known internationally for its long tradition of winemaking, and more
recently for the enormously popular Beaujolais nouveau.
Beaujolais wines
The Beaujolais is a French AOC wine, almost all Beaujolais wines
are reds of the Gamay grape but like most AOC wines are not labelled varietally.
Whites from the region, which make up only 1% of its production, are made with
Chardonnay grapes. Beaujolais tends to be a very light bodied red wine, with
relatively high amounts of
acidity which makes it less a casual sipping wine and one more
suited to food.
Most Beaujolais should be drunk within the first three years of
its life. Only the best examples of the ten "crus" listed below - and produced
by the best vintners - improve with age for up to ten years. Wines labeled simply "Beaujolais" account for 50% of the
production. Beaujolais Villages makes up 25% of the region's production, and comes from
better vineyard sites in and around the ten "crus" in the north part of
Beaujolais. Wine from these individual crus, which make up the balance, can be more full-bodied, darker
in color, and significantly longer lived. Unfortunately for the unknowing wine
drinker, these wines do not usually use the word "Beaujolais" on the label,
leaving one with little recourse but to memorize the list. The ten crus are: Morgon, Moulin-à-Vent,
Brouilly, Côte de Brouilly, Saint-Amour, Chiroubles, Chénas, Fleurie, Juliénas, and
most recently, Régnié. By far, the largest production comes from the négoçiant Georges
Duboeuf, who makes the well-known "flower labels".
Economy
This is a premier wine-growing region of France. Other crops
include cereal grains and potatoes. Sheep and cattle are also raised in the département. The
region is famous for its Dijon mustard. There are coal mines and heavy industry, including steel,
machinery, and earthenware. The industries most developed in Côte-d'Or are
* agriculture and food (14% of employees)
* metallurgy and metal manufacture (12% of employees)
* chemicals, rubber and plastics (12% of employees)
* pharmacy
* electrical and electronic components and equipment
* wood and paper industries.
The big works are generally in the conurbation of Dijon although
biggest (CEA Valduc) is at Salives in the Plateau de Langres. There is also the SEB
metal works at Selongey below the plateau on the margin of the Saône plain and the
Valourec metalworking group at Montbard in the west of the départment on the River
Brenne near its junction with the Armançon. The Pharmaceutical industry has shown the
greatest growth in recent years. However, since the Dijon employment statistics zone
includes the urban and administrative centre of the Burgundy region, the service
sector is proportionately bigger there in relation to the industrial, than in the other
three zones of Côte-d'Or.
Demographics
The inhabitants of the département are called Côte-d'Oriens.
Tourism
Some of the major tourist attractions are the Gothic abbey church
of Saint-Seinel'Abbaye and the Romanesque abbey church at Saulieu, as well the Château de
Bussy Rabutin at Bussy-le-Grand. The Abbey of Cîteaux, headquarters of
the Cistercian Order, lies to the east of Nuits-Saint-Georges in the south of the
département.
Mâcon
Country
Région
Bourgogne
Département
Saône-et-Loire (préfecture)
Arrondissement
Mâcon
Canton
Chief town of 3 cantons
Intercommunality
Communauté
d'Agglomération du
Mâconnais Val de Saône
(CAMVAL)
Mayor
Term of office
Jean-Patrick Courtois
2001-2007
Land area¹
27.04 km²
Population²
(1999)
34,469
Population density
()
1,275 pers./km²
Longitude
04° 49' 57" E
Latitude
46° 18' 26" N
Altitude
average: 175 m
minimum: 167 m
maximum: 347 m
INSEE Code 71270
Postal code 71000
1 French Land Register data, which exclude lakes, ponds, and glaciers
larger than 1 km² (0.386 sq. mi. or 247 acres) as well as the estuaries of rivers.
2 Population sans doubles comptes, i.e. not counting those people
already counted in another commune (such as students and military personnel). Mâcon is a commune of France, préfecture (capital) of the
Saône-et-Loire département,
in the Bourgogne région. Population: 36,068.
History
Mâcon was acquired by the French Crown in 1238, passed to Burgundy
by the Treaty of Arras in 1435 and was recovered by France in 1477. Mâcon was a
Huguenot stronghold in the 16th century.
Geography
Mâcon is located on the Saône river, north of Lyon. It has an area
of 27.04 km². Altitude: 175 m.
Economy
This place is famous for its quality wines, including but not
limited to Pouilly-Fuissé. The town also has foundries and plants that manufacture
motorcycles, electrical equipment and clothing.
Miscellaneous
Mâcon was the birthplace of Alphonse de Lamartine (1790-1869),
writer, poet and politician.
The Baby of Mâcon is a 1993 film directed by Peter Greenaway.
Twinned towns
* Neustadt an der Weinstrasse, Germany - since June 26, 1956
* Crewe and Nantwich, United Kingdom - since 1957
* Overijse, Belgium - since August 28, 1960
* Macon, Georgia, United States - since 1972
* Lecco, Italy - since May 12, 1973
* Alcazar de San Juan, Spain - since March 15, 1980
* Eger, Hungary - since May 11, 1985
* Pori, Finland - since May 11, 1990
* Santo Tirso, Portugal - since June 20, 1992
Coq au vin
The coq au vin ("cock with wine") is a French stew of
chicken (theoretically, rooster) cooked with wine.
Many French regions claim coq au vin as their own, but legend has
it that the recipe originated with Caesar's chef. Different variants exist throughout
the country. Nearly all recipes other than those altered for low-fat diets
start with lardons, or their more available substitutes, unsmoked bacon or pancetta. The
lardons are cooked, and the rendered fat used for browning the other ingredients, and
(with the addition of the flour) to form the roux which thickens the sauce. Generally, a
full bottle of red wine is used, and brandy may be added. More traditional versions of coq au vin have the sauce thickened
with rooster blood at\ the end of cooking.
Beef Bourguignon
Beef Bourguignon (Boeuf Bourguignon in French) is very well-known,
traditional French recipe. It is essentially a type of beef stew prepared with
cubed pieces of beef stewed in red wine and generally flavoured with garlic, onions,
salt pork, and a bouquet garni, and garnished with pearl onions and mushrooms.
Côte de Nuits
The Côte d'Or is divided into two main viticultural regions, the
Côte de Nuits being the more northerly of the two. The northernmost tip lies just south of
Dijon, and the region extends down to the Côte de Beaune, onto which it abuts. Named
after the town of Nuits-St-Georges, it is most widely reknowned for it's red wines,
although there are a few worthy white wines made here also. Geologically, the region
sits on a combination of Bajocian, Bathonian, Callovian and Argovian limestones, with
some Liassic marlstone. The climate is continental, with a wide annual
temperature difference. Spring rains and frost can be a problem, as can Autumn rain, which
may interfere with the harvest. This is true for the whole Côte d'Or. The vineyards
lie on the slope between the plain to the east, and the hills to the west. Soils on the
plain, to the east of the N74 (not illustrated), are too fertile for quality wine, and on the
hills it is too sparse. The
easterly aspect also aids exposure to the sun. The most northerly village of note is Marsannay, an up and coming
wine region for the production of value Burgundy. Next is Fixin, a village which can
produce some good
value wines, although they never achieve greatness. Further south come the villages of the Côte de Nuits that produce
some of the great wines of Burgundy. Firstly, Gevrey-Chambertin, which impresses
with the combination of its muscular, weighty attitude and paradoxical perfumed edge.
Morey-St-Denis is a meaty, intense wine which can be superb, but like many of these
famous names overcropping and poor vinification techniques can result in some
very weak wines. Chambolle-Musigny may be marked by a wonderful, floral, fragrant
bouquet, whereas at Vougeot we have an unusual situation. Much of the wine is
classified as Grand Cru as it lies within the walled vineyard of the Clos de Vougeot, but
only a small part of this wine is truly of Grand Cru quality. At best it can be a tasty,
full-bodied, richly fruited wine, although it is not one of the great Grands Crus. Flagey-Echézeaux is unusual as it lies to the east of all the
other vineyards. The wines can be quite fine. Next is Vosne-Romaneé, a fine set of vineyards
which can produce
some superb wines. Vosne-Romaneé can have a rich, creamy, sensuous
texture, even in the village wines from a good producer. Other than
Nuits-St-Georges, there are no other villages of huge significance.
The appellations of the Côte de Nuits are as follows: Grands Crus: Such wines are not required to bear the village name.
Thus wines produced, for example, from the Grand Cru Chambertin Clos de Bèze
would not include the village name of Gevrey-Chambertin, where it is
situated. These are as follows:
Gevrey-Chambertin: Chambertin, Chambertin Clos de Bèze, Charmes-Chambertin,
Chapelle-Chambertin, Griotte- Chambertin,
Latricières-Chambertin, Mazis-Chambertin,
Ruchottes-Chambertin.
Morey-St-Denis: Bonnes Mares, Clos
Saint-Denis, Clos de Tart, Clos de la Roche, Clos des Lambrays.
Chambolle-Musigny: Musigny, Bonnes Mares.
Vougeot: Clos de Vougeot.
Vosne-Romanée: La Romanée, La Tâche,
Richebourg, Romanée-Conti, Romanée-St-
Vivant, La Grande Rue.
Flagey-Echézeaux: Grands-Echézeaux,
Echézeaux.
The Grand Cru Bonnes Mares straddles the villages of Morey-St-Denis
and Chambole- Musigny. Nuits-St-Georges has no Grands Crus.
Premiers Crus: These are too numerous to name here. As with
Chablis, a wine blended from several such sites will be
labelled as Premier Cru, whereas a
wine from an individual vineyard will bear the vineyard name, eg. Gevrey-Chambertin Premier Cru Clos Saint-Jacques.
Village Wines: The villages of the Côte de
Nuits are Marsannay (La-Côte), Fixin, Gevrey-Chambertin, Morey-St-Denis, Chambolle Musigny, Vougeot
(although anything other than Grand Cru Clos de Vougeot is rare),
Vosne-Romanée and Nuits-St- Georges. Village wines from Flagey-Echézeaux are sold under the
Vosne-Romanée
appellation.
Sub-Village Appellations: These include Côte de Nuits Villages
(may be applied to wine from Corgoloin, Comblanchien, Prémeaux, Brochon, and
declassified wine from Fixin), Bourgogne Hautes Côtes de Nuits (applies to a large number
of communes to the west of the Côte d'Or), and basic Bourgogne.
Côte de Beaune
The Côte de Beaune is the more southerly part of the Côte d'Or.
The northernmost tip abuts onto the Côte de Nuits, and the region extends south to the
Côte Chalonnaise. The geology is more variable than that of the Côte de Nuits. The
region sits on a combination of Callovian, Argovian and Rauracian limestones, with
much intervening marlstone. Obviously, the climate is the same as for the Côte de
Nuits - continental, with a wide annual temperature difference. Spring rains and frost,
and Autumn rains, which may interfere with the harvest, can also be a problem here.
The vineyards face south-east on the slope between the plain to the south-east, and
the hills to the northwest,
the easterly aspect aiding exposure to the sun. Pernand-Vergelesses can be a source of some good value Burgundy, but
no great wines. Nearby, however, we start to see some of the more serious wines of
the Côte de Beaun at Aloxe-Corton. The wines of this village, as well as a number of
other villages nearby, are red as well as white. Red Corton should be a muscular, savoury
wine, whereas the white is a rich, intense, buttery drink. Beaune,
Savigny-les-Beaune and Chorey-les-
Beaune are all best known for their red wines. The wines produced
here are well fruited, tasty, sometimes quite elegant affairs, although they are somewhat
lighter (and less expensive) when from the latter two villages. Pommard can make wonderful red Burgundy, well structured and
meaty, whereas Volnay is better known for it's heady, perfumed and delicately
textured wines. Towards the southern end of the Côte de Beaune, however, are the
Côte d'Or's most
famous white wine villages. Meursault produces rich, complex,
intense yet elegant wines, but it is Puligny-Montrachet and Chassagne-Montrachet that
lead the pack. The former bears a wonderful combination of richness with mineral
complexities, the latter are sometimes broader and more open, although both are lovely, and
words cannot
really do them justice. Nearby are the villages of St-Romain,
St-Aubin, Santenay and Auxey-Duresses. All are responsible for some value Burgundy. The appellations of the Côte de Beaune are as follows:
Grands Crus: As with the Côte de Nuits, such wines are not
required to bear the village
name. The Grands Crus are as follows:
Aloxe-Corton: Corton (the largest Grand Cru in Burgundy, with a
number of
subdivisions, eg Corton-Bressandes),
Corton-Charlemagne.
Puligny-Montrachet: Montrachet,
Bâtard-Montrachet, Chevalier-Montrachet,
Bienvenues-Bâtard-Montrachet.
Chassagne-Montrachet: Montrachet,
Bâtard-Montrachet, Criots-Bâtard-Montrachet.
As with the Côtes de Nuits, some vineyards lie in more than one
village. Here, the
Grands Crus Montrachet and Bâtard-Montrachet lie in both Puligny
and Chassagne-
Montrachet. Most villages of the Côte de Beaune have no Grands
Crus.
Premiers Crus: As with the Côtes de Nuits, these are too numerous
to name. As with
Chablis and the Côtes de Nuits, a wine blended from several such
sites will be labelled
as Premier Cru, whereas a wine from an individual vineyard will
bear the vineyard
name, eg Pommard Premier Cru Les Petits
Epenots.
Village Wines: The villages of the Côte de
Beaune are Ladoix, Pernand-Vergelesses,
Aloxe-Corton, Savigny-lès-Beaune,
Chorey-lès-Beaune, Beaune, Pommard, Volnay,
Monthelie, St-Romain, Auxey-Duresses, Meursault, Blagny,
Puligny-Montrachet,
Chassagne-Montrachet, St-Aubin and Santenay. Blagny is a small
hamlet close to the
Premier Cru vineyards of Meursault.
Sub-Village Appellations: These include Côte de Beaune Villages
(may be applied to
declassified wine from fourteen villages of the Côte de Beaune not
including Aloxe-
Corton, Beaune, Volnay or Pommard), Bourgogne
Hautes Côtes de Nuits (applies to a
large number of communes to the west of the Côte d'Or), and basic
Bourgogne. There is
also the confusing appellation Côte de Beaune, which refers to
wines from the
commune of Beaune not deemed worthy of the appellation Beaune.
The Côte d'Or - My top wines. As many producers have vineyards in
so many different sites, I have grouped together the good names in Burgundy here.
This is a personal list (in alphabetical order), so it doesn't include great but hardly
affordable domaines such as Romanée-Conti. My list of top estates and producers includes
Domaine d'Arlot, Simon Bize, Robert Chevillon, Bruno Clair,
Michel Colin-Deléger, Drouhin, René Engel, Faiveley, Jacques Gagnard-Delagrange,
Jean-Marc Blain-Gagnard, Richard Fontaine-Gagnard, Jean Grivot,
Hudelot-Noëllat, Jadot, Jaffelin, Henri Jayer, Leroy, Méo-Camuzet, Albert Morot, Daniel Rion,
Domaine des Perdrix, and Etienne Sauzet.There are, obviously, many, many more producers of interest, but
there are simply too many to include here.
Wine: Beaujolais
Agnès et Marcel Durand Red Wine
strong rubyred color, fruity, light menthol smell, fine tannins,
full body
Agnès et Marcel Durand Beaujolais-Villages
Aimée-Claude Bonnetain Red Wine
blue red color, scent of red fruit and spices, well structured,
balanced, fruity, long, typical, ...
Aimée-Claude Bonnetain Côte de Brouilly
Alain Chatoux Vieilles vignes Red Wine
clar, dark orange red color, notable scent of red fruit with
alcoholic notes, aromas of currant j...
Alain Chatoux
Alain Michaud Red Wine
delicious, deep orange-red color with bright red reflexes, smells
of faded roases, spices, coffee...
Alain Michaud Brouilly
André Depardon La Madone Red Wine
dark red color, intense raspberry scent, full, fine, balanced,
long flavor, rounded André Depardon Fleurie
André Méziat Red Wine
clear, intense red color, strong scent of vineyard peaches and
cherries, full-bodied, rich, soft,...
André et Monique Méziat Chiroubles
Belvedere des pierres dorées White Wine
shining yellow color, complex scent of rhubarb, and strawberries,
lively, open, good composition
Cave coop. Beaujolaise
Bernard Broyer Red Wine
deep ruby red color with purple reflexes, expressive scent with
citrusfruit, red fruit, and spice...
Bernard Broyer Juliénas
Bernard Jomain Red Wine
intense red color, almost blue, elegant nuances of black currants,
strong, rustic
Bernard Jomain Brouilly
Bernard Lavis Red Wine
intense ruby-red color, smells of fresh red fruit, plants, clear,
rounded, soft flavor, full
Bernard Lavis Beaujolais-Villages
Bernard Pichet Red Wine
orange-red color, hints of blossoms and raspberries, youthful,
plant aromas, balanced
Bernard Pichet Chiroubles
Bernard Santé Red Wine
delicious orange-red color, strong, concentrated scent of licorice
and flowers, very soft, sweet,...
Bernard Santé Chénas
Cave Beaujolaise de Quincié Red Wine
shining, clear, pepper-flowery scent, hints of very ripe grapes,
open personality, rounded, long ...
Cave Beaujolaise de Quincié Régnié
Cave de Ponchon Red Wine
clear, lively, fruity flavor, well structured, harmonious, pretty
Florent Dufour Régnié
Cave de Saint-Vérand Cuvée réservée Vieilles
vignes Red Wine
blue-red color, intense scent of red frui and spring roses, noble,
clear, spicy notes, pleasant, ...
Cave Beaujolaise de Saint-Vérand
Cave des Vignerons de Bel-Air Red Wine
strong red color, pretty scent of black currants and tobacco, soft
flavor with aromas of very rip...
Cave des Vignerons de Bel-Air Morgon
Cave des Vignerons de Liergues Rosé Wine
pretty, clear color with hints of autmn, pleasant scent of red
currants and quinces, lively, soft...
Cave des Vignerons de Liergues
Cave du Beau Vallon Au pays des pierres
dorées Red Wine
blue-red color, alcoholic-fruity scent of black currants and
spices, full, rounded, aromas of sto...
Cave du Beau Vallon
Cave du Bois de La Salle Red Wine
clear, sparkling, smells of red currants and raspberries, well
balanced, fresh, long, lively tann..
Cave du Château du Bois de La Salle
Saint-Amour
Cave Jean-Ernest Descombes Red Wine
shining, tempting ruby-red color, intense scent of red fruit and
spices, hints of roasted coffee ...
Cave Jean-Ernest Descombes Morgon
Cédric Martin White Wine
golden color, copper tone, free scent with cloves, gingerbread,
and flowers, elegant apricot nuan...
Martin Cédric
Cellier de la Vieille Eglise Red Wine
deep ruby-red color, shimmers amber, bouquet of underwood and
spicy fruit, lively, somewhat flesh...
Cellier de la Vieille Eglise Juliénas
Château Bonnet Elevé en fût de chêne Vieilles
vignes Red Wine
blue-red color, lovely oak hints, vanilla, open Pierre Perrachon Chénas
Château de Belleverne Red Wine
ruby-red color, smells of flowers and red fruit, sharp tannins,
balanced
Sylvie Bataillard Saint-Amour
Château de Belleverne Red Wine
dark orange-red color, purple reflexes, complex, fine smell of
raisins, flintstone, and red fruit...
Bataillard Père et Fils Chénas
Château de Chénas Red Wine
medium orange-red color, nuances of black currants and spring
roses, warm, soft, well balanced, p...
Cave Château de Chénas Chénas
Château de la Prat Red Wine
strong red color, complex, elegant scent of very ripe grapes with
mineral, strong, lively, pretty
Aujoux Juliénas
Château de Leynes White Wine
golden-yellow color, smells like the vine, good character, soft,
harmonious
Jean Bernard
Château de Pizay Red Wine
deep orange red color, pretty aromas of red fruit, fine, clear,
rich, balanced, delicious, enchan...
SCEA Domaine Château de Pizay
Château de Raousset Red Wine
intense ruby-red color with purple reflexes, fine, expressive
scent of strawberries and currants,...
SCEA des Héritiers du Compte de Raousset
Chiroubles
Château de Raousset Red Wine
intense red color, fruity scent, pleasant
personality, strong, lasting Château de Raousset
Morgon
Château de Vaux Cuvée traditionnelle Red Wine
light ruby-red color, crystal clear reflexes, very pretty scent of
fresh grapes, elegant, harmoni...
Jacques et Marie-Ange de Vermont
Beaujolais-Villages
Château des Boccards Red Wine
intense orange red color, scent of overripe fruit, hunt-, and
pepper hins, long lasting, soft, ro...
James Pelloux Chénas
Château des Jacques Clos du Grand Carquelin
Red Wine
shining orange-red color, strong, wood scent, fruity nuances,
hints of roasted coffee, oak wood, ...
Château des Jacques Moulin-À-Vent
Château des Ravatys Cuvée Mathilde Courbe Red
Wine
light red color, smells of cut wood and underwood, lively, fine,
harmonious, long lasting
Institut Pasteur Côte de Brouilly
Château du Bluizard Red Wine
intense red color, smells of sour cherries and raspberries, full,
well structured, cherry aromas
SCE des Domaines Saint-Charles Brouilly
Château du Bourg Cuvée Réserve Red Wine
dark ruby red color, intense, fruity scent, soft, fleshy, aroma of
red fruit, pleasant, balanced,...
GAEC Georges Matray et Fils Fleurie
CHAMPAGNE
Champagne is a sparkling wine produced by inducing the secondary
fermentation of wine. It is named after the Champagne region of France. While the
term "champagne" is often used by makers of sparkling wine in other parts of the
world, such as California and Canada, it should properly be used to refer only to the wines
made in the region of
Champagne, France. The community, under the auspices of the Comité Interprofessionel du Vin de Champagne has developed a
comprehensive set of rules and regulations for all wine that comes from the region. These rules
are designed to ensure that the highest quality product is produced and include a
codification of the most suitable places for grapes to grow, the most suitable types of
grapes – all Champagne is produced from one or a blend of up to three varieties of grapes:
chardonnay, pinot noir, and pinot meunier – and has identified a lengthy set of
requirements that specify most
aspects of viticulture. This includes vine pruning, the yield of
the vineyard, the degree of pressing applied to the grapes, and the time that bottles must
remain on the lees. Only if a wine meets all these requirements may the name Champagne be
placed on the bottle. The rules that have been agreed upon by the CIVC are then
presented to theINAO for final approval. In Europe and most other countries, the name "champagne"
is legally protected as part of the Treaty of Madrid (1891) to mean only sparkling wine
produced in its namesake region and adhering to the standards defined for that name as an
Appellation d'Origine Contrôlée. This right was reaffirmed in the Treaty of Versailles
following World War I.
Even the term méthode champenoise, or champagne method is, as of
2005, forbidden in favour of méthode traditionelle. There are sparkling wines made all over the world, and use special terms to define their own sparkling wines: Spain
uses Cava, Italy calls it spumante, and South Africa uses Cap Classique. A sparkling wine
made from Muscat grapes in Italy uses the DOCG Asti. In Germany, Sekt is a common
sparkling wine Even other regions of France are forbidden to use the name
Champagne; for example, wine-makers in Burgundy and Alsace produce Crémant. Other sparkling wines not from Champagne sometimes use the term
"sparkling wine" prominently on their label. While most countries have labeling
laws that protect wine producing locations such as Champagne, some – including the United
States – continue
to allow U.S. wine producers to utilize the name “Champagne” on
the label of products that do not come from Champagne. To allow this practice, the U.S.
Congress passed a law claiming that the term "champagne" is semi-generic.
This often leads to consumer confusion about genuine Champagne and is seen as deceptive by some
consumers and
wine experts. While some U.S. companies ironically claim that
their long usage of the term prevents them from dropping the word champagne on the bottle,
many quality U.S. sparkling winemakers have ceased use of the term, instead
favoring "sparkling wine" as their identifier. Champagne's sugar content varies. The sweetest level is doux
(meaning sweet), proceeding in order of increasing dryness to demi-sec (half-dry), sec
(dry), extra sec (extra dry), brut (almost completely dry), and extra brut / brut
nature / brut zero (no additional sugar, sometimes ferociously dry.).
The Champagne wine-growing region The plots of land in each wine-growing commune are meticulously classified
into
numerous parcels. The vineyard as a whole does not form a single
block but is divided into several zones of equal importance. The area of wine production is strictly defined in accordance with
the law of 22 July 1927 and accounts for approximately three per cent of the total
area under vine in France. The Montagne de Reims is a large, fairly flat plateau, thickly
carpeted with vineyards that slope gently towards the valleys of the Vesle and the Ardre
to the north and the
Marne to the south. The Marne Valley extends 100kms, from Saâcy-sur-Marne in the
département of Seineet- Marne to Tours-sur-Marne beyond Epernay. The vineyards line the
flanks of the valley that slope more or less gently towards the banks of the
river and nestle into smaller valleys on either side. The Côte des Blancs, so-called because it is almost exclusively
devoted to white grapes, is a cliff at right angles with the Montagne de Reims south of
Epernay.
South of the département of the Marne, you can catch glimpses of
vineyards to the north and south of Sézanne.
The area under vine in the region of Vitry-le-François, remains
confined to a few communes only. The Côte des Bar extend the wine-growing area to the south. Those
around Villenauxela- Grande are in effect the continuation of the southern section of
the Marne vineyard, but Montgueux in the immediate vicinity of Troyes also cultivates
a few dozen hectares of vines. Mainly, however, they lie clustered around Bar-sur-Seine
and Bar-sur-Aube plus a few dozen hectares of plantings to the east in the
département of the Haute- Marne.
Champagne Regions
This isn't vital information, unless you are a true Champagne
expert, so I'll deal with it quickly. There are just five main regions within Champagne where
the grapes are grown, and where the houses source their grapes will influence the
quality and style of the final product. It's not really of much use to the general
consumer, however, as you
won't find these names on the label. Firstly, the Montagne de Reims is the most northerly area, and is
planted mainly with Pinot Noir, mainly on north facing slopes. Wines produced here are
firm and austere. The Côte des Blancs is a mostly east-facing region south of
Epernay. It is almost entirely planted with Chardonnay, and produces a wine much less
hard than the Montagne de Reims. There is a little Pinot Noir planted in the
very south of this region. The Vallée de la Marne runs west-east, and is planted with all
three grape varieties, although the Pinot Meunier dominates. Furher south is the Côte des
Sézanne, primarily Chardonnay country, and finally the Aube, the southernmost of all
five regions, is planted mainly with Pinot Noir. This latter region is quite a
distance further south than the other four, and is thus warmer, so it is planted with mainly
Pinot Noir.
The Wines
What determines how much you pay for a bottle is the style of wine
inside it. A nonvintage (often abbreviated to NV) wine is a blend of wine from several
different years. They are blended so as to maintain a house style, and this is the
entry level for Champagne. Vintage wines are produced from a single year, and most
houses will only release a vintage wine if they deem that the grapes harvested that
year are of sufficient quality. Accordingly, they are more expensive than the NV wines.
They are identifiable simply by the presence of a vintage year on the label. Prestige
cuvées are released by
some of the top houses, and here quality can be excellent. Some examples include Dom Pérignon (Moët et Chandon), Comtes de
Champagne (Taittinger), Belle Epoque (Perrier-Jouët), Dom Ruinart (Ruinart), Bollinger RD and Grande
Année (Bollinger), Cristal (Roederer), La Grande Dame (Veuve Clicquot), Cuvée Winston
Churchill (Pol Roger - named after the Prime Minister, who had a penchant for Pol
Roger as well as cigars), among others. I taste many of these wines in this
Prestige Cuvée Champagne tasting.
To be really helpful, acknowledging the fact that NV wines do
taste different from year to year, regardless of how well the house style is maintained, the
now sadly deceased Daniel Thibault introduced cellaring dates to the NV wines at
Charles Heidsieck, and I wouldn't be surprised if more houses follow suit. The wine in the
bottle is still a blend of wines from several years, the year on the label indicating only
the year which the finished, blended wine was laid down in Heidsieck's cellars to
mature. But the date allows us to differentiate between bottles containing different
blends, and with different amounts of bottle age. I once popped in to one wine merchant and
found the 1992, 1993, 1994, 1995 and 1996 on the shelves. Without the cellaring
dates these would have looked like five bottles of identical NV wine, which in truth they
most certainly were not. Other points of interest include the rosé Champagnes, which may be
made by either allowing the wine to stay in contact with the red grape skins for
a while (the saignée method), or by adding in a little red wine to colour the product.
The terms Blanc de Blancs and Blanc de Noirs indicate wines made solely from white
grapes (Chardonnay) and black grapes (Pinot Noir and Meunier) respectively. As an aside, you may notice as you are inspecting the label, the
letters NM (most commonly) followed by a number. There are four levels of producer
in Champagne, and in all cases the level of producer is indicated on the bottle by
the letters NM, RM, CM or MA, followed by a unique number. The most important producers
are the négociantmanipulants, these being large companies which buy in, blend and produce very
large quantities of wine. The other three levels are
récoltant-manipulants (growers who make and sell their own wine), co-opératives-manipulants (the co-ops)
and marque-auxiliaire (used for own label Champagne).
Vintages
The most recent truly great Champagne vintages were 1996, 1990 and
1985. Other good vintages include 1995, 1989, 1988, 1983, 1982 and 1979.
How is Champagne made?
Grapes used for Champagne are generally picked earlier, when sugar
levels are lower and acid levels higher. Except for pink or rosé Champagnes, the
juice of harvested grapes is pressed off quickly, to keep the wine white. The
traditional method of making Champagne is known as the Méthode Champenoise.
The first fermentation begins in the same way as any wine,
converting the natural sugar in the grapes into alcohol while the resultant carbon dioxide is
allowed to escape. This produces the "base wine". This wine is not very
pleasurable by itself, being too acidic. At this point the blend is assembled, using wines from various
vineyards, and, in the
case of non-vintage Champagne, various years. The blended wine is put in bottles along with yeast and a small
amount of sugar, called the liqueur de tirage, and stored in a wine cellar horizontally,
for a second fermentation. During the secondary fermentation the carbon dioxide is trapped in
the bottle, keeping it dissolved in the wine. The amount of added sugar will determine
the pressure of the bottle. To reach the standard value of 6 bars inside the bottle is
necessary to have 18 grams of sugar, and the amount of yeast, Saccharomyces cerevisiae,
is regulated by the European Commission (Regulation 1622/2000, 24 July 2000) to be 0.3
grams per bottle. The "liqueur de tirage" is then a mixture of sugar,
yeast and still champagne wine.
Champagne Capsules
After ageing (a mimimum from one and a half to three years), they
undergo a process known as riddling (remuage in French), in which they are rotated a
small amount each day and gradually moved to a neck-down orientation, so that the
sediment ('lees') collects in their necks and can be removed. The removal process is
called "disgorging"
(dégorgement in French), and was a skilled manual process, where
the cork and the lees were removed without losing large quantities of the liquid, and a
dosage (a varying amount of additional sugar) is added. Until this process was
invented (reputedly by Madame Clicquot in 1800) Champagne was cloudy, a style still seen
occasionally today under the label méthode ancestrale. Modern disgorgement is
automated by freezing a small amount of the liquid in the neck and removing this plug of
ice containing the lees. A cork is then inserted with a capsule and wire cage securing it
in place. Wines from Champagne cannot legally be sold until it has aged on
the lees in the bottle for at least 18 months. Champagne's AOC regulations require that
vintage Champagnes are aged in cellars for three years or more before disgorgement,
but most top producers exceed this minimum requirement, holding bottles on the lees for 6
to 8 years before disgorgement. Even experts disagree about the effects of aging on Champagne
after disgorgement. Some prefer the freshness and vitality of young, recently
disgorged Champagne, and others prefer the baked apple and caramel flavors that develop
from a year or more of aging. The majority of the Champagne produced is non-vintage (also known
as mixed vintage), a blend of wines from several years. Typically the
majority of the wine is from the current year but a percentage is made of "reserve
wine" from previous years. This serves to smooth out some of the vintage variations caused by the
marginal growing climate in Champagne. Most Champagne houses strive for a
consistent "house style"
from year to year, and this is the hardest task of the winemaker. The grapes to produce vintage Champagne must be 100% from the year
indicated (other sparkling wines in the EU need only be 85% to be called vintage).
To maintain the
quality of non-vintage champagne a maximum of half the grapes harvested
in one year can be used in the production of vintage Champagne ensuring at
least 50%, though usually more, is reserved for non-vintage wines. Vintage
Champagnes are the product of a single high-quality year, and bottles from prestigious makers
can be rare and
expensive. Champagne Varieties
Champagne is a single Appellation d'Origine
Contrôlée. Grapes must be the white Chardonnay, or the red Pinot Noir or Pinot Meunier (a few very
rare other grapes that were historically important are allowed, but very unusual).
Champagnes made exclusively from Chardonnay are known as blanc de blancs, and
those exclusively from the red grapes as blanc de noirs. Champagne is typically a white wine even if it is produced with red grapes, because the juice is extracted from the
grapes using a gentle process that minimizes the amount of time the juice spends in
contact with the skins, which is what makes red wine red. Rosé wines are also produced,
either by permitting the juice to spend more time with the skins to impart a pink color
to the wine, or by adding a small amount of red wine during blending. The amount of
sugar (dosage)
added after the second fermentation and ageing also varies, from
brut zéro or brut natural, where none is added, through brut, extra-dry, sec,
demi-sec and doux. The most common is brut, although in the early 20th century Champagne was
generally much sweeter. Most Champagne is non-vintage, produced from a blend of years (the
exact blend is
only mentioned on the label by a few growers), while that produced
from a single vintage is labelled with the year and Millésimé. Many Champagnes are produced from bought-in grapes by well known
brands such as Veuve Clicquot or Mumm.
Origins
Wines from the Champagne region were already known before medieval
times. Churches owned vineyards, and monks produced wine for use in the
sacrament of Eucharist. French kings were traditionally anointed in Reims.
Champagne wine flowed as part of coronation festivities. Kings appreciated the still, light, and crisp wine, and offered it
as an homage to other monarchs in Europe. In the 17th century, still wines of Champagne
were the chosen wines for celebration in European countries. English people were
the biggest consumers of Champagne wines, and drank a lot of sparkling wines. The first commercial sparkling wine was produced in the Limoux
area of Languedoc about 1535. They did not invent it; nobody knows who first made
it, although the British make a reasonably good claim. Contrary to legend and
popular belief, the French monk Dom Perignon did not invent champagne, although it is
almost certainly
true that he developed many advances in the production of this
beverage. Somewhere in the end of the 17th century, the sparkling method was
imported in the Champagne region, associated with specific procedures for
production (smooth
pressing, dosage...), and stronger bottles (invented in England)
that could hold the added pressure. Around 1700, sparkling Champagne was born. English people loved the new sparkling wine, and spread it all
over the world. Brut
Champagne, the modern Champagne, was created for the British in
1876. The Russian royalty also consumed huge quantities, preferring the sweeter
styles. The Comité Interprofessional du Vin de
Champagne All of the over 15,000 growers, cooperatives and over 300 houses
that are central to producing Champagne are members of the Comité
Interprofessional du Vin de Champagne (CIVC). This organization has a system where both the houses and the
growers are represented at all levels. This includes a
co-presidency where a grower representative and a representative of the houses share the
running of the organization. This system is designed to ensure that the CIVC's primary mission
-- to promote and protect Champagne -- is done in a manner that represents the
consensus of the community. This power structure has played an important role in
the success of Champagne worldwide and the integrity of the appellation itself.
Champagne producers
The type of champagne producer can be identified from the
abbreviations followed by the official number on the bottle:
• NM: Négociant manipulant.
These companies (including the majority of the larger brands) buy grapes and make the wine
• CM: Coopérative de
manipulation. Co-operatives that make wines from the growers who are members, with all the grapes pooled together
• RM: Récoltant manipulant. A
grower that also makes wine from their own grapes
• SR: Société de récoltants.
An association of growers making a shared Champagne but who are not a co-operative
• RC: Récoltant coopérateur. A
co-operative member selling Champagne produced by the co-operative under its own name
• MA: Marque auxiliaire or Marque d'acheteur. A brand name unrelated to the producer or grower; the name is owned by someone else, for example
a supermarket
• ND: Négociant distributeur.
A wine merchant selling under his own name Bubbles
An initial burst of effervescence occurs when the champagne
contacts the dry glass on pouring. These bubbles may form
on imperfections in the
glass that facilitate nucleation. However, after the initial rush, these
naturally occurring
imperfections are typically too small to consistently act as
nucleation points as the surface tension of the liquid smooths out these minute
irregularities. The nucleation sites that act as a source for the ongoing
effervescence are not the
natural imperfections in the glass, but actually occur either:
• where the glass has been
etched by the manufacturer or the customer This etching is typically done with acid, a laser, or a glass etching
tool from a craft shop to provide nucleation sites large enough for continuous
bubble formation
(note that not all glasses are etched in this way); or It is interesting to note that Dom Perignon was originally charged
by his winemaking Abbey of Hautvillers to get rid of the bubbles since the pressure
in the bottles caused many of them to explode in the cellar and was
thought to be the work of the devil.
Champagne bottles
Side-by-side comparison of champagne bottles. (L to R) On ladder:
magnum, full, half, quarter. On floor: Balthazar, Salmanazar, Methuselah,
Jeroboam Champagne is mostly fermented in two sizes bottles, standard
bottle (750 mL), and
Magnum (1.5 L). In general, magnums are thought to be higher
quality, as there is less oxygen in the bottle, and the volume to surface area favors
the creation of appropriately-sized bubbles. However, there is no hard evidence
for this view. Other bottle sizes, named for Biblical figures, are generally filled
with Champagne that has been fermented in standard bottles or magnums.
List of bottle sizes:
• quarter bottle (aka. split
or piccolo bottle) (187.5 or 200 ml) mainly used by airlines, hotel mini-bars and nightclubs.
• half-bottle (aka. Demi) (375
ml) used in restaurants
• bottle (aka. Imperial) (750
ml)
• Magnum (1.5 L) (equivalent
to 2 bottles)
• Jeroboam (3 L) (4 bottles)
• Rehoboam (4.5 L) (6 bottles)
• Methuselah (6 L) (8 bottles)
• Salmanazar (9 L) (12
bottles)
• Balthazar (12 L) (16
bottles)
• Nebuchadnezzar (15 L) (20
bottles)
• Melchior (18 L) (24 bottles)
• Solomon (25 L)
• Primat (27 L) (36 bottles)
• Melchizedek (30 L) (40
bottles)
Sizes larger than Jeroboam are rare. Primat sized bottles - and as
of 2002 Melchizedek sized bottles - are exclusively offered by the House
Drappier. The same names are used for bottles containing wine and port; however
Jeroboam, Rehoboam and Methuselah refer to different bottle volumes. On occasion
unique sizes have been made for special occasions and people. The most notable
example perhaps being the 20 fluid ounce/ 60cl. bottle (Imperial pint) made
specially for Sir Winston Churchill by Pol Roger. This was served to Mr Churchill by his
butler at 11am as he was getting up.
Opening Champagne bottles
The deliberate spraying of Champagne has become an integral part
of sports trophy presentations and locker room celebrations, though Champagne
enthusiasts sometimes cringe at the waste. To reduce the risk of spilling
Champagne and/or turning the cork into a projectile, open a Champagne bottle as
follows:
• Remove the foil and pull
down the wire loop;
• Drape a towel over the
bottle:
• Place your hand over the
cork;
• Loosen but don't remove the
wire cage;
• Grasp the cork and the cage
firmly with your hand, then rotate the bottle (rather than the cork) by holding it at the base; this should allow the
cork to come out on its own accord. The desired effect is to ease the cork out with a sigh or a
whisper rather than a pop or to shoot the cork across the room or produce a fountain of foamy
wine. Most wine
connoisseurs insist that the ideal way to open a bottle of
Champagne is to do it so carefully and gently that very little sound is emitted at all.
Serving Champagne
Champagne is usually served in a champagne flute, whose
characteristics include a long stem with a tall, narrow bowl and opening. The wider flat
glass (cup) commonly associated with Champagne is no longer preferred by
connoisseurs
because it does not preserve the bubbles and aroma of the wine as
well. But Champagne is better for tasting with a big red wine glass
(i.e. a glass for bordeaux), as the aroma spreads better in the large area of the
glass, but contrary to
the cup, the aroma stays in the glass.
Don't try to fill the glass: flutes shall be filled only 2/3 of
the glass, and big red wine glasses not more than 1/3 of the glass.
Champagne is always served cold, and is best at the temperature
7C° (43 to 48°F). Often the bottle is chilled in a bucket of ice and water before
and after opening.
Champagne buckets are made specifically for this purpose.
Champagne Types
Non Vintage (N.V.)
Blended from wines of several years to achieve a constant
"style de maison" House style. This blend will depend on the art and history behind the
house and its Chef du Caves. Many NV Champagnes are a blend of thirty or forty different
wines. A non-vintage Champagne cannot be sold until it is 15 months old,
although most reputable houses will age the wine in their cellars for longer
periods. An NV wine will often improve in the bottle after purchase, if it is kept in
the right conditions, ideally a cellar, but failing that, in a cool dark place. As the
bottle ages the Champagne will become softer on the palate, richer in taste.
However, it is not recommended to keep Champagne longer than it was originally
cellared by the maker.
Vintage
Vintage Champagne is a blend of wines from a particular year, when
the quality of the harvest was sufficient to declare a "Vintage".
Obviously, not every year is a vintage year, but the vintage is left to the individual houses
themselves to declare. Therefore, some houses declare a vintage Champagne in a year where
others did not feel the quality justified it.
Vintage Champagne must be 39 months old before it is sold, i.e. 3
years after the 1st January following the harvest around September. Again, many
Marques will age their wines for longer than this legal minimum.
Rosé
Rosé Champagne can be made in one of two ways: First by maceration
of black grapes during pressing, so that the colour leeches out from the skins
(the juice from black grapes is white) or by adding a small proportion of the red
wine form the Champagne region (often Bouzy Rouge) to give the wine a rose tint.
The formerb (de saignée) is more expensive and difficult to control,
but many would say produces the better Champagne. An excellent
Rosé is Laurent-Perrier, produced de saignée.
Prestige Cuvées
Most Champagne houses produce a special bottle in a vintage year
and these are normally deemed to be "Prestige or Deluxe cuvées".
Probably the most famous of these is Moët's Cuvée Dom Pérignon. In fact Moët invented the
Cuvée Prestige with D.P. in 1921.
Prestige cuvées represent the pinnacle of a house's achievement
and can be a vintage or occasionally a blend of vintages. They cost around three times
more than a Non- Vintage, and around double the price of a Vintage.
BRAND NAMES
ABELE
AYALA
KRUG
BESSERAT de BELLEFON
BILLECART-SALMON
BOLLINGER
LANSON
LAURENT-PERRIER
MERCIER
CHARLES HEIDSIECK
MERCIER
MOËT & CHANDON
G.H. MUMM & Cie
PERRIER JOUET
PIPER-HEIDSIECK
Louis ROEDERER
Loire Valley Wines
The Loire Valley is famous for its white wines. None of them use
Chardonnay as a main grape variety. Chenin Blanc or Sauvignon are widely used.
About 75% of the production is made of white wine. Although Loire is a land of white wine, some red wines are very
interesting. They are fruity and pleasant. The Loire Valley is probably the most beautiful wine region in
France and in the world.
The Most Beautiful Villages of the Loire
The most basic information on the wines of Loire is:
Location:
From the Massif Central to the Atlantic coast around Nantes. The Loire wine region follows the Loire river in its valley
Loire region information
Size: n/a
Size of the vineyards: 30,000
hectares
Grapes in Loire: Chenin Blanc
Sauvignon
Production: 400 million bottles
Loire wine making
Type of Wine:
Dry white wine
Sweet white wine
Semi-dry white wine
Sparkling white wine
Fruity red wine
Rosé wine
Loire Wine and food:
0
Geography of the Loire Valley:
The Valley of the Loire, in the Centre West of France, is
often considered as the most beautiful French wine region.
The region is wide and follows the river, starting in the Auvergne
and Massif Central and finishing in the Atlantic coast around Nantes city. The Loire River is wide and deep. The landscape is quiet and
undulated. It is probably more accurate to say that the Loire Valley is made
of several different regions, which have one thing in common: the river.
Loire Region Information:
Location:
From the Massif Central mountains to the Atlantic coast and Nantes cities. The Loire wine region follows the Loire
river in its valley and the rivers flowing into (Cher, Loir, Layon, etc)
Size: n/a
Weather: Atlantic weather in
the West (mild winter and summer) Continental in the East (cold winter, warm summer)
Population: n/a
Main
Cities:
Nantes
Tours
Tours
Bourges
Places of
Interest:
Châteaux de la Loire (Chambord, Azay le
Rideau,
Amboise, etc)
Loire Valley wine road (the most beautiful in France !)
Angers (heritage city)
Atlantic Coast (salt production)
Sparkling Wine
The traditional of all of these wines is closely connected with that of sparkling wines. Today the designation (SPARKLING WINE) is reserved for
products produced in certain French districts and in determined amounts. But the production of sparkling wines is also carried out in many other wine districts. In general, sparkling wines are those which foam readily because of the presence of high concentrations of dissolved CO2. The CO2 pressure is 4.05-5.06Pa (4-5 atm) at 20 C. However, in the United States, wines containing a pressure of slightly more than 2.03 Pa (2 atm) may be called sparkling wines. The methods of production are the following:
1. Sparkling wine process (bottle fermentation, removal of yeast by gorging)
2. Transfer process (bottle fermentation, transfer to a tank, and removal of the yeast by filtration)
3. Bulk fermentation
4. Carbonation
Sparkling wine Process:-
In the classical bottle fermentation, a dry white wine (cuvé)
undergoes a secondary fermentation after the addition of about 25 g per liter of sucrose
fermentation takes place in thick walled, tightly closed bottles at 9-12C. The fermentation
requires several months. After that the wine remains on the yeast for several
months or years. During this period the yeast collects in the neck of the bottles, a process
which is aided by shaking and by an increasing inclination of the bottles so that they
approach a vertical position. Finally, the yeast deposit is frozen in the neck of the bottle and
disgorges when the bottle is opened. The lost amount is then replaced by adding a solution
of sucrose in wine. The sucrose concentration depends on the desired and product and the
bottles are tightly closed after addition of the dosage.
Transfer Process.-
In this process the bottle fermentation is carried out as above,
but the yeast is removed by transferring the wine from the bottles to a tank in a closed
system and under nitrogen pressure. After addition of the dosage, the wine is filtered in a
closed system and with nitrogen or carbon dioxide counters pressure and filled into
bottles. This method
permits retention of the carbon dioxide in the wine.
Bulk fermentation:-
This process is suitable for mass production of sparkling wine and
results in wine of somewhat lesser quality the secondary fermentation is carried out
in a pressurized vessel. A certain concentration of unfermented, residual sugar is
retained in the wine so that there is no need for addition of dosages. After filtration
the wine can be filled into
bottles. In this process the carbon dioxide evolved during the
secondary fermentation is also retained.
Carbonation:-
In contrast to the preceding process the sparkling character of
wine obtained by impregnating the base wine with carbon dioxide. That means that
there is no secondary fermentation. This process is suitable for the production of less
expensive wines and its quality is largely determined by the quality of the base wine.
Also in contrast to the preceding processes, which involve a secondary fermentation, the
carbon dioxide is only weakly bound and escapes more quickly after the bottles are
opened. The choice of yeast is highly important for bottle fermentations
since this fermentation is carried out under more demanding conditions. The alcohol
concentration of the cuve’ (about 11% by vol.) the low temperature, and slowly increases
pressure of co2 are all inhibitory for the yeast. It is also important that the yeast be
fairly flocculent and forms a compact deposit. Strains of S.cerevisiae and S.bayanus are used
in commercial practice.
TRADITIONAL METHOD OF SPARKLING WINES
- Original clarification process was discovered by Dom Perignon
who used pinot noir grapes to make SPARKLING WINES
Champagne - The Region
• Most northerly major wine
producing region in France.
• Continental climate, which
means cold winters and warm summers.
• Main grape varieties grown
in this region are:
• Chardonnay (w)
• Pinot noir (r)
• Pinot meunier (r)
• Sub-soil is chalk
Production Steps of the Traditional Method
1. Primary Fermentation
Sugar + yeast -------> -OH (alcohol) + CO2 + heat
This primary fermentation will usually yield a product which is 9%
alcohol by volume. The different grape varieties are always vinified separately. Most of the vinifications is done in stainless steel, rarely is
oak used (oak exceptions are
Krug and Bollinger). The porduct of primary fermentation is quite acidic. Some wines undergo malolactic fermentation, some do not.
2. Blending (Assemblage)
Different percentages of varietals are combined for consistent
house styles. This can either mean that different varietals from the same (current) year
are blended, or Vin Clair from other vintage years are blended in as well.
3. Secondary Fermentation (in the bottle, ALWAYS)
The product of the blending process (the cuvee) is taken, and to
it is added just the precise amount of liqueur de triage. The liqueur de tirage is a
solution of sugar and yeast which will re-initiate the fermentation process. Secondary fermentation is done to raise the alcohol percentage by
2%, to a total of about 11% alc/vol. Secondary fermentation always takes place in the bottle according
to the traditional method of Champagne. Magnums are regarded as the perfect sized
vessel for the secondary fermentation process. product is then crown capped (like beer), so that the CO2 gas
produced by secondary fermentation does not escape.
4. Maturation
Maturation occurs on the lees (in the bottle) and is dependent
upon yeast autolysis. The minimum maturation requirements for traditional method are: - Non-Vintage, 1 year on the lees - Vintage, 3 years on the lees
5. Riddling (Remuage)
The repositioning of bottles from horizontal to a somewhat
vertical position to assist in the removal of the sediment (lees). Long ago, this was accomplished by using a sandwich board type
device called a pupitres. Modern gyropalettes are mechanised riddling mechanisms
which take most of the hand work out of riddling.
6. Degorgement
Originally done by freezing the sediment plug in the neck of the
bottle. Inverted bottle's neck was dipped in an icy brine vat, the solids of the plug then
coagulated, and could be removed in one go.
Modern method of plug removal is to use nitrous oxide (N2O).
7. Dosage (aka, the Colonel's Secret Step)
In Champagne, the product is dosed with something called liqueur
d'expedition. This stage determines the final sweetness of the wine (acidity
balance by altering sweetness level). The liqueur d'expedition is different for every producer, and is
usually a fairly well guarded secret. However, it could be something like Cognac or
icewine, depending on how the producer wanted to affect the sweetness/acidity balance of
the final product. The following are sweetness levels commonly associated with
qualitative labelling descriptors:
Extra Brut (not common) -----> 0-6 gr/L residual sugar
Brut (more common) -----> 6-15 gr/L residual sugar
Extra Dry -----> 12-20 gr/L residual sugar
Sec -----> 17-35 gr/L residual sugar
8. Corkage
Finally, the product is closed with a cork and hasp.
SPARKLING WINE:-
A type of wine, usually white, that is effervescent with bubbles
of carbon dioxide gas which sparkle as they rise to the surface. While champagne is the
best-known, sparkling wines are produced in almost every wine region in the world. They
are generally at their best when made by the méthode champenoise, acquiring their sparkle
through a secondary fermentation inside a sealed bottle which prevents the
gas from escaping. Inferior versions may be made by carbonation, the injection of
carbon dioxide gas into the wine. There are many styles of sparkling wine and these vary
greatly both in
sweetness and in the amount of effervescence. Sparkling wines in
France are called mousseux for fully sparkling, pétillant for lightly sparkling, and
perlant for very lightly sparkling. The Italian equivalents are spumante, frizzante and
frizzantino. Crémant is another type of sparkling wine from France, while the predominant
sparkling wine from
Italy is spumante, from Germany Sekt, and from Spain cava. See
also Charmat method.
SPARKLING WINES
From California, Spain, Italy, Germany, Australia and France All that glitters is not gold and all that sparkles is not
Champagne. Despite the American penchant for calling all wine with bubbles Champagne, the
only kind of
sparkling wine that has a right to call itself Champagne is stuff
that comes from the region of the same name in northern France. Does that mean the only good sparkling wine comes from the
Champagne region? Not at all. Many goo sparkling wines come from Italy, Spain, Germany,
the United States, and other areas of France.
California
Several French Champagne houses have California sparkling wine
operations. And they’re no weak sisters, either. In fact, many think the
non-vintage California wines may be as good as or better than non-vintage French Champagnes,
and certainly they are better values at $12 to $18. As with their French counterparts, the California sparkling wine
wineries are in cooler climates (Sonoma and Mendocino counties) and use the same grapes,
primarily pinot noir and chardonnay with some pinot meunier. This produces a richer
taste than sparkling wines made from grapes in other countries. The richest
wines have the highest percentage of red pinot noir. All chardonnay sparklers, called
blanc de blanc are the lightest. The 1992 Domaine Carneros Le Reve is an elegant California
blanc de blanc from the house of Taittinger. Domaine Chandon's Blanc de Noir,
made from pinot noir, is a consistently good full-flavored sparkling wine from Moet
& Chandon. Maybe the best California sparkling wine of all is Roederer Estate Brut
Anderson Valley NV.
But you don't have to have French parentage to make good value
sparkling wine in California. Also look for Korbel, S. Anderson, Gloria Ferrer, Iron
Horse, Jepson, and Scharffenberger (now owned by Moet). And beyond California, there
is Washington state, particularly Domaine St. Michelle Brut from the wine
juggernaut Chateau St. Michelle and Gruet Brut New Mexico NV (yes, New Mexico).
Spain
Spain is the largest consumer of sparkling wine in the world and
it's hard to beat producers such as Freixenet, Codorniu, and Paul Cheneau on price,
which is rarely more than $10. Spanish sparkling wine, called "cava"
after the word for cellar, is made in Penedes in northeast Spain. Cavas are made in the French style,
called "metodo classico," a reformation of "methode champenoise,"
a French term now illegal under European Community rules unless the wine comes from Champagne.
"Metodo classico" means that the second fermentation—which produces the
bubbles—takes place in the
bottle. Traditionally, cavas were made from native grapes such as
macabeo, parellada, and xarello, but more wineries are switching over to chardonnay to
achieve a more universal and thus less distinctive taste. Spanish cavas are
generally light, crisp and very refreshing, but not terribly interesting, though there are some
exceptions such as Fleur de Nuit and SeguraViudas.
Italy
In Italy the name of the game is prosecco, a sparkling wine made
from the grape of the same name in the Veneto region of northeastern Italy. The best
proseccos such as Rustico by Nino Franco and Venegazzù Prosecco Brut di
Valdobbiadene nv from count piero loredan gasparini don’t cost much more than $12 and are bone
dry with light
citrus flavors and a faint nip of bitter almond on the finish,
which is typical of Italian white wines. The key to prosecco is freshness. If you see dust on the bottles,
head elsewhere. Freshness is also the key to moscato d'art, a sweet sparkler made
in Piedmont in northeastern Italy that's about the same price as prosecco.
Thorough chilling will mitigate some of that sweetness, but even without it, the best
moscato d'Astis are never cloying. They're great with brunch, perhaps on Christmas or New
Year's morning since they are quite low in alcohol. But don't overlook them as an
aperitif. Producers to look\ for are Vietti and Rivetti.
Germany
German sparkling wines, called Sekt, are engaging alternatives to
traditional Champagnes. They can be made of pinot blanc but more often are
made with riesling and generally range in price from $12 to $18. Most have bracing
acidity. Deinhard Lila Brut NV is a widely available example. More obscure, but worth
seeking out is Schumann-Nagler Cuvee Rheingau Riesling, a Sekt trocken, meaning
very dry.
Australia
One would think Australia too hot for sparkling wines. Yet Aussie
winemakers do some amazing things, particularly in the case of Seaview Brut Sparkling
Wine (about $10). You won't confuse this with Champagne. But this blend of pinot
noir, muscadelle, chenin blanc, and semillon is a fine quaff.
France
Now we come full circle back to France for sparkling wines that
aren't Champagne, meaning they come from everywhere but that specific place. In the
Loire Valley, sparkling Vouvray is made from chenin blanc grapes, typically when
the grapes are not ripe enough to make still (non sparkling) wine. Because only
riesling has more acidity than chenin blanc, these wines are refreshing but with more creamy
mouthfeel than the German sparklers. Foreau Brut is about $18.
The Jura and Savoie in eastern France produce a lot of lesser
known sparkling wines. One of the better ones is Brut Dargent. Cremant d'Alsace is a
sparkling wine from Alsace usually made of combinations of pinot noir, pinot blanc,
and pinot gris. Because they are very high in acidity, they are crisp and very refreshing.
Lucien Albrecht (about
$15) is a good name to remember. Regardless of where your sparkling wine comes from, it should have
a clean aroma,
though not a varietal character since most are blends. Citrus
notes are almost always positive and the tinier the bubbles the better. They give the
mouth a creamy feel rather than a foamy one created by larger bubbles. Most of all, good
sparkling wines should leave the mouth refreshed and ready for another bite of food'or
another sip of wine.
Storage of Wine
Wine Temperature Chart : Temps for Serving / Storing Wine
What's the big deal about storing a wine at a certain temperature?
Simply put, wine is a perishable good. Storing a fine wine at 100° will cause it to lose
its flavor, while storing it at 0° will cause as much damage. The trick with wine is to store it at a stable, ideal temperature,
and then to serve it at a temperature which best shows off its personal characteristics. If
you serve a wine too cool, the flavors will all be hidden. It's like eating a frozen
pizza while it's still frozen. If you serve a wine too hot, all you can taste is the alcohol.
Wine Serving Temperature Guidelines
Temp F Temp C Notes
100° 39° Warm Bath
68° 20° -
66° 19° Vintage Port
64° 18° Bordeaux, Shiraz
63° 17° Red Burgundy, Cabernet
61° 16° Rioja, Pinot Noir
59° 15° Chianti, Zinfandel
57° 14° Tawny/NV Port, Madeira
55° 13° Ideal storage for all wines
54° 12° Beaujolais, rose
52° 11° Viognier, Sauternes
50° 10° -
48° 9° Chardonnay
47° 8° Riesling
45° 7° Champagne
43° 6° Ice Wines
41° 5° Asti Spumanti
39° 4° -
37° 3° -
35° 2° Fridge Temperature
33° 1° -
32° 0° water freezes
0° -18° Freezer Temperature
Most of the enjoyment that comes from drinking wine involves its
aroma. Taste only has four aspects - sweet, sour, salty, acid. The nose does the
rest. Vapors are created as wine warms up, so the wine needs to be a few degrees below its
ideal drinking temperature for this to work. Room Temperature is rarely 'wine
drinking temperature' - if you're in the Indian Ocean on a yacht, you hardly want 100°
Chardonnay! How about Houston in July? Warmth makes white wines taste dull. Few homes
are regulated to match wine-drinking temperatures. So throw out the old "refrigerate all whites, drink all reds
at current room temperature" adage. Here is a chart to indicate in general best temperatures
for drinking wine at.
Remember, though, that you also want to keep in mind the
temperature of the room relative to this 'idea temperature'. If your room is 60°F and you
are serving a fine Burgundy, perhaps chill the Burgundy to 58°F to allow it a little warming up in the glass. Fridges do well for cooling a wine when necessary, but for
warming I prefer to
warm it with my hands, glass by glass.
If you run into someone hooked on Room Temperature, have them
imagine drinking a fine ice wine in Barrow, Alaska in February. At that
temperature, even a wine meant
How long will an open bottle of wine keep?
QUESTION ANSWER
Should I be storing the wine I drink everyday a special way or place?
Simply keep your bottles of wine in a cool place away from direct sunlight until you’re ready to drink them. If you are going to store them for more than a few weeks, it is best to store them on their side rather than upright. This will keep the cork moist and therefore airtight. There is no need to store white wines or Champagne/sparkling wines in the refrigerator if you are not planning on drinking them soon. Simply chill them before serving.
Where should I store wine I don't plan to drink immediately?
There are two types of wine you may not plan to drink immediately--wines you have purchased that are ready to drink,
and wines designed to be aged. Most wines on the market today are designed to be ready to drink as soon as you purchase them. Therefore, the long-term storage conditions recommended for wines designed to be aged are not necessary. Keep these ready-to-drink wines away from direct sunlight and heat, any source of vibration, and lying on their sides. This will ensure that the cork will remain moist and therefore airtight. There is no need to store white wines or Champagne/sparkling wines in the refrigerator if you are not planning to drink them soon. Simply chill them before serving. If you do begin to accumulate wines designed to be aged, storage becomes more important. The key conditions to keep constant are temperature (needs to be about 55 degrees) and humidity (70% - 80%). To achieve this at home, you may need to convert a closet or buy a special unit designed.
Where should I store wine after it is opened?
A re-corked, leftover bottle of red or white wine can be stored in the refrigerator for 3 — 5 days without compromising its flavor. Just take the red wine out of the refrigerator to let it come up
to room temperature before drinking. A tightly corked leftover bottle of Champagne/sparkling wine can also be kept fresh in the refrigerator for 3 - 5 days.
How long will an open bottle of wine keep?
Longer than you may think. Don’t throw it away! Re-cork the wine (if you’ve thrown away the cork use plastic wrap and a rubber band). An open bottle of red or white wine will keep in the refrigerator for 3 — 5 days. A bottle of Champagne/sparkling wine (tightly re-corked) will also keep for 3 — 5 days in the refrigerator. Whether or not to bottle age your wine after you have purchased it
is a very personal and somewhat complex decision. While most white wines are designed
to be enjoyed within two to three years after their vintage date, many robust
red wines, particularly
Cabernet Sauvignon such as William Hill Winery's Reserve Cabernet
Sauvignon and Aura, will continue to evolve and improve with additional aging in
proper storage conditions. the proper storage conditions, the components of red wines
will interact and evolve. During bottle aging, the wine's varietal aromas and
flavors, as well as tannins and pigment, interact with oak compounds imparted during
fermentation and barrel aging. Tannins and pigment compounds will link together to form
longer, smoother polymer chains, softening the tannic impression of the wine. This
integration can help
to develop increasingly complex flavors and aromas, and deepen the
wine's color from purplish to a deep, brick red.
However, the primary caveat of a fine red wine improving through additional
aging is the quality of its storage conditions. The ideal storage
environment for wine mirrors the conditions of many wineries' storage caves:
• Cool Temperature:
55-65°F. Cool temperatures slow the aging process and help to
develop complexvarietal character.
• Consistent Temperature:
Less than 10°F fluctuation throughout the year. Temperature
fluctuations can cause the wine to expand and contract, possibly causing damage to the cork.
• Humidity:
Between 60-80%. Humidity over 80% can encourage mold, while dry
conditions can cause evaporation and oxidation.
• Darkness:
Excessive light exposure can cause proteins in wine to become
hazy, and can create "off" aromas and flavors.
• Vibration-free:
Vibration (from appliances or motors) can travel through wine and
be detrimental to its development.
• Odor-free:
The storage area should be free from chemical odors, such as
cleaners, household paints, etc. Basements are usually wonderful for storing wine because they meet
many of the above criteria. Other options include a little-used, interior closet in
an air-conditioned home. Wine storage systems are available that provide optimum
temperature and humidity
conditions for serious wine collecting.
Storing Wine
For any wine lover, storing wine well is very important.
There are a few simple principles that need to be understood in order to select proper
wine storage conditions. We can logically break down the process into just 3 categories:
storing wine for the short haul, storing wine for long term aging and storing (or
saving) wines that have already been opened.
Short Term Storage
This is wine you will consume within 6 months. These may be
bottles that are just home from the store and destined to be consumed shortly or bottles
that have been pulled from longer storage to be accessible for spur of the moment
consumption. The closer you can duplicate the conditions required for long term
storage, the better. However, in many situations, keeping the wines in a box in an
interior closet is a satisfactory solution.
Keep the bottles stored so that:
• the cork stays moist
• the wines are at the lowest
stable temperature possible
• the location is free of
vibration
• the location is not a
storage area for other items that have a strong odor
Stay away from those little 9 bottle racks that end up on top of
the refrigerator; it's hot, close to the light and vibrates from the refrigerator compressor.
Long Term Storage:
This is wine that you will keep for more than 6 months before
consumption. A good storage location for wine is generally dark, is free of vibration,
has high humidity and has a low stable temperature.Generally accepted 'ideal' conditions are 50 to 55 degrees fare
height and 70 percent humidity or higher. The high humidity is important because it
keeps the corks from drying and minimizes evaporation. The only problem with even
higher levels of humidity is that it brings on growth of mold on the labels or the
loosening of label that have water soluble glue. Temperatures lower than 55 degrees only slow the aging of the
wines. There have been wines found in very cold cellars of castles in Scotland that
are perfectly sound and are much less developed that those kept at 'normal' cellar
temperature. A near
constant temperature is preferable to one that fluctuates. With regard to light, most modern bottles have ultraviolet filters
built into the glass that help protect the contents from most of the effects of UV
rays. Despite the filters in
the glass, long term storage can still allow enough rays in to
create a condition in the wine that is referred to as 'light struck'. The result is that the
wine picks up the taste and smell of wet cardboard. This is especially noticeable in
delicate white wines and sparkling wines. The condition can be created by putting a bottle
of champagne near a fluorescent light for a month. Regular or constant vibrations from pumps, motors or generators
should be avoided since the vibrations they cause are thought to negatively affect
the evolution of the wines. One additional factor to avoid is storing other items with
very strong odors near the wine. There have been many reports of wines picking up the
aromas of items
stored nearby. If you do not have a suitable wine cellar, there are many types of
'wine refrigerators' that will work as well. They differ from common refrigerators in
that they work at higher temperatures (50-65 degree range) and they do not remove
humidity from the air. There are kits available that will convert regular
refrigerators into suitable wine
storage units.
Storage after opening:
This is storage for bottles of table wine that have been opened
but not completely consumed. There are many methods for prolonging the life of opened
table wines but even the best can only slow the degradation of the wine. These
methods are for still table wines. Sparkling wines and fortified dessert wines have
different characteristics
and requirements.
Gas Systems: Sparging the bottle with a gas (nitrogen or argon)
can be very effective but it is expensive and I've never known anyone who actually used
a gas system over a long period of time. They just seem to ultimately be more trouble
than they are worth. If you do elect to try such a system, stay away from carbon
dioxide since it will mix
into solution with the wine.
Vacu-vin: An item came on the market a few years ago called a
Vacu-vin. This consists of rubber bottle stoppers that hold a weak vacuum created
by a hand pump that comes with the system. While some people swear by them, there
is a consistent complaint that wines treated with a Vacu-vin seem 'stripped' of
aromas and flavor. They actually create a lower pressure environment instead of an
actual vacuum. This means they don't remove all the oxygen and oxidation of the wine
will still occur. Half bottles, marbles and progressive carafes: These are all ways
of limiting the
amount of air in contact with the wine. The concept is good if you
move quickly and
refrigerate the remaining wine
STORE WINE
You can keep a bottle of wine any where in the house or in the
apartment as long as the wine is protected from:
- Temperature (too warm or too cold)
- Vibration
- Light
- Humidity (too much or too less)
- No air circulation
Each of these 5 enemies can kill wine or prevent it from maturing. Aging is essential in order to bring wine to its optimum. In time,
wine delivers typical aromas and flavors. The process works only if the wine is kept in
perfect condition.
How long can I keep my bottle of wine?
Aging depends on how the bottle is kept, it is also depend where
the wine is coming from. Red or white, from Bordeaux or Burgundy, every wine needs
much or less time to mature. Please have a look at the list of french wines to find out
how long you should keep a bottle of french wine.
How to store wine?
The easiest way to keep wine is to purchase a self-contained unit
(known as a wine cooler). A wine cooler can be as small as a little fridge, with
enough space for 24 bottles. Some can hold more than 2,500 bottles. In between the two
extremes lies a vast number of options to fit nearly any need and budget.
How to store wine
The possibility of keeping a good number of bottles in store means
you can follow the natural progress of a specific wine, as well as avoiding continual
transport of the bottles from the shop home, which certainly doesn't help to enjoy the wine
at its best. If it isn't possible to have a basement area where you can build a cellar then
you should choose
the room in the house where the temperature varies least from
summer to winter. In fact, even though the recommended temperature for storing wine is
12°-14°, slightly higher but constant temperatures guarantee sufficient security.
If you have an old wardrobe you can insulate it using polystyrene
and this will also mean that the bottles are not exposed to direct light, which can
have a violent effect on the colour. The bottles should be stored horizontally so that the
cork comes into contact with the wine and remains damp and springy. Vertical storage tends
to dry out the cork
and allows oxygen to get into the bottle, oxidising the contents. If you have a room for the purpose you can arrange the bottles on
shelves in wood or metal. A high level of humidity may cause the formation of mould
on the cork or more
simply the label may come off. To prevent this happening you can
cover each bottle with transparent film. If the room is too dry you can use a
humidifier. The cellar should be kept clean and should not be used to store other foodstuffs. No
hams or salamis should be hung there and the storage of detergents or paints would
be even less appropriate.
CELLARING ...preserving the flavors while
postponing the pleasure... Sooner or later, anyone who enjoys wine regularly will start a
collection, although often quite unintentionally. Only a very small percentage of all wines
produced will improve with age, either tastefully or capitalistically, and the risk of
ultimate disappointment is
quite high. The risk seems however, to have little deterrent
effect. Typically, the one-bottle-at-a-time wine buyer will at some point
discover their regular merchant is sold out of their current and typically new-found
favorite wine. So,
embarking on a desperate mission of serious wine shopping, they
get lucky enough to find another source with a few remaining bottles and make the
decision to stock up. And so it begins: The Cellar. This "cellar" may wind up in a counter top wine rack on
display, a kitchen cupboard, or a cardboard box in a closet, crawl space, or garage. But make no
mistake about the implication, this IS the ominous beginning of a wine collection. For now, we'll simply
refer to it as "the stash."
IT'S ALIVE..!
Factors that will cause the drinker to morph into collector and the stash to grow
(often uncontrollably) are sentimentality, discovery, boredom, and
speculation. Sentimentality results from saving the last bottle or two of a particular favorite for a "special occasion". Discovery of new favorites tends to slow depletion of the existing stash, while, at the same time, adding to its overall volume. Boredom has the same
effect. Speculation usually begins when inflation, created by supply and
demand, makes monsters out of bottles that began as "great values".
The drinker purchases a wine that inadvertently pays a (theoretical) dividend and so decides to
begin purposeful wine
investing (aka: collecting).
AGING WINE
Most people assume that the longer that you keep a wine, the
better it will get. So probably the most commonly asked question you hear is, how long do
I keep the wine before drinking? (Since its best to store wine under certain
conditions, like in a cool damp underground cellar, this is known as "cellaring"
wine.) It is a misconception that you must age wine. The
fact is, throughout the world, most wine is drunk "young" (that is relatively soon after it
is produced, perhaps 12 to 18 months), even wines that are "better" if aged. While
some wines will "mature" and become better over time, others will not and should be drunk
immediately, or within a few years. Eventually all wine will "go over the
hill," so even the wines meant to be kept for many, many years should be drunk before its too late. Wines which are expected to be matured in the bottle before
drinking can go over the hill faster if not properly stored. If someone is giving you a
very good deal on an old red wine that you would otherwise expect to be great, start to wonder
how it was kept! And
a famous name on the label is no guarantee whether a wine will age
well (sometimes they make mistakes, or the grapes that year ("vintage")
just won't produce wines suitable for extended aging ("cellaring"). Tannin is a substance that comes from the seeds, stems and skins
of grapes. (For a taste of heavy-duty tannin, try a strong cup of tea.) Additional tannin
can come from the wood during barrel aging in the winery. It is an acidic
preservative and is important to the long term maturing of wine. Through time, tannin (which has a
bitter flavor--"mouth shattering"?) will precipitate out of the wine (becoming
sediment in the bottle) and the complexity of the wine's flavor from fruit, acid and all the
myriad other substances that make up the wine's character will come into greater balance.
Generally, it is red wines that are the ones that can (but do not have to be) produced
with a fair amount of tannin with an eye towards long term storing and maturation. The bad news
is that you shouldn't drink it young since it will taste too harsh (and probably
cost too much,
besides). The good news is that (with a little luck) after a
number of years, what you get is a prized, complex and balanced wine. Remember that red wines get their color from the stems and skins
of the grape. This gives the wine tannin and aging capacity. White wines may have no
contact with the stems and skins and will have little tannin (though some can be
added, again, through barrel aging). Therefore most white wines don't age well. Even the
ones which do get
better through time will not last nearly as long as their red
cousins. A fair average for many "ageable" whites would be about 5 to 7 years (some
might go 10). On the other hand, really "ageable" reds can easily be kept for 30
years and longer. So, how do you figure out how long to keep a wine before drinking
it? We'll get to a summary, but it is just a summary. Check out other sources
for the particulars! The Internet provides a wonderful medium through which people who may
have the wine you are thinking about drinking might already have done so. They
usually are willing to
share their opinions. There are several Usenet groups to this end. Two wineries, side by side, producing the same grapes and the
"same" wine. One ages considerably longer than the other. Why? While they are the
"same" grapes, perhaps the
soil or microclimate (small variations in the local weather due to
terrain; what the French call "terroir") is just a bit different. Maybe
the vines are older. The winery may have processed the wines differently (for example, heavy
filtering). (In fact, even the size of the bottle matters--a half bottle ages faster than larger
bottles.) There are lots of reasons, so general rules are just that--general.
In any event, the red French Beaujolais Nouveau is meant to be
drunk within days. Its a light, fruity wine.
White wine is the next least aged wine. But here there is a range
from a light wine like Sauvignon Blanc or a light Chardonnay, to more ageable
"complex" Chardonnay of good White Burgundies. Probably drink the former within a few
years (aging isn't needed, and the latter from 3 to 7 years). Dessert wines like
Sauternes or other late harvest wines (Riesling, Gewurztraminer, etc.) should be aged.
Sauternes get better over a very long time: 10, 20, 30, 40 or more years!
Then come the reds. While the vast majority of wines produced
today can be drunk immediately, a good number of red wines will benefit by SOME aging
and some will benefit from a lot of aging. The ones that you open now
that taste like road tar may very well be fantastic in 5 or 10 or 20 years. Look to some French
Bordeaux (maybe up to 30
years) or Cabernet Sauvignon more specific about some red grapes, rules of thumb might be for the very best
wines: Cabernet, 10 to 15 years; Merlot, 4 to 7 years for many;
Nebbiolo, 10 years or more; Pinot Noir, about 5 years to start. Some people contend that while California wine won't "go
bad" in the bottle, it doesn't get any better--unlike French wines that mature (get better) with
cellaring. Don't ask me to explain this controversy as I have had plenty of California
wine that seemed to me to be better after aging (but then, I said I wasn't an expert. On the
other hand, I know I like it when I drink it.) So much for the summary. Didn't help much, did it? As you learn
more and more about
wine, you get a feel for which wines are produced to be aged. That
doesn't mean that you still know when it is the best time to drink the wine.
You need to check around. Ask fellow wine drinkers (and, any unbiased wine merchant with
whom you can establish a relationship). Get a book that gives opinions. Read
the magazines. Ask around on the 'net. These resources have the ability to tell you
what happened when they drank the wine. Was
it still good, is it starting to go over the hill, is it gone? At least one correspondent tells me that Australian wines seem to
mature faster in Australia
than in Europe, even if kept at similar temperatures and
humidities. Just one more reason why it is best to ask (and taste) about individual
wines.
Lucky ones (like wine critics or friends of expansive people with
big cellars) can get to be part of "vertical tastings." A "vintage" is
the year in which a wine is produced. Line up a particular wine on a table with a bottle from each vintage,
say, 1971 through 1992 and what you get is a "vertical" of that wine. A young
wine, designed to age, can taste hars (from the tannin). As you sample older and older bottles,
the wine will mellow. Flavors come into balance. The oldest wines will lose their tannin
and their fruitiness and eventually have a flat taste. Somewhere in there is the
vintage which tastes the way you like it. That part is
up to you, not to the pundits. But their comments can help. There are lots of resources (see Learning About Wine) which can
help you get an idea which wines should be drunk when. When we first started learning about wine, we bought way too much white
wine, which somehow we still have. Some of it--which was wonderful when
purchased--can now best be described as awful. Since you'll hear the old cliche that you
should cook only with wines you would drink, that wine isn't even good for cooking.
I plan on trying to turn it into vinegar.
Aside: One of the first really "good" wines we had was a
1984 Acacia Winery Lake Chardonnay. We bought a case of it and drank it slowly (like I
said, we've got a lot of white left over). A few years back we asked the winemaker how it
would be. His answer was "never open it . . . just remember the way it was,
you'll be happier." We're glad to say he was wrong. As this is being written, that bottle
was opened last night (it was 10 years old). Past its prime but still pretty good! So even
the winemaker may notalways know, either. When you are just starting out, it probably doesn't pay to buy
many wines for aging ("laying down"). First off, you are going to want to
drink some of them, and the ones
that are "good" won't be so good this young, and they'll
cost too much besides. There are plenty of wines that are good now. As you drink these
wines, you'll get an idea of what types of wine you like. With a little learning, you'll get an
idea of the style of wine you want to put away. And you may not make the mistakes we did,
besides. (On the other hand, we did manage to get a few wines that did age well and
we are just drinking now. So much for rules.)
Don't forget, how you store the wine will affect how long it lasts
as well. Even the size of the bottle will change its life. Getting good advice about
particular wine is the only good idea here.