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French wine
- 1. French Wine
- 2. H i st or y Greeks arrived in France in 600 B.C. and brought viticulture with them. In 200 B.C. Romans captured some of the France and greatly influenced the wine-making By the 6th century A.D. the Roman Empire disintegrated and Christianity was spread in France. Now the vineyards came under the rule of monasteries and churches. Wine-making greatly flourished under their rule In 1350 one million cases were exported from Bordeaux, and in 1790 six million cases were exported.
- 3. Contd.. • With the French Revolution in the end of 18th century the vineyards slipped out of the hands of churches and went to the local people. • The Phylloxera epidemic spread in 1860 • when a winegrower imported some American vines. • It destroyed about 6.2 million acres of vineyards in France. • The only effective solution found was to graft European vines on these American rootstocks. • The first classification was done in 1855 in Bordeaux
- 4. WINES Wine is an alcoholic beverage obtained from juice of grapes Vine is one of the oldest cultivated plants known to mankind. There are over 4000 varieties of grapes, however, only 40 of them have a recognizable flavour. Wine is an alcoholic beverage obtained from juice of grapes Vine is one of the oldest cultivated plants known to mankind. There are over 4000 varieties of grapes, however, only 40 of them have a recognizable flavour.
- 5. WINES There are over 20 vine species. The vine species that produces grapes is called vitis vinifera. Study of wines is called Oneology The science of growing grapes is called Viticulture. For the first four years, a young vine is busy creating a root system and building a strong woody stalk to bear grapes. If left to itself, it can proliferate by increasing shoots and by forming new roots whenever it touches soil. In order to get quality grapes, the plant has to constantly pruned or trimmed. Best wines are produced from plants with the age between 12- 30 years, called the ‘prime life’. Wines from new grapes are generally light.
- 7. ENEMIES OF VINE Mildew or Oidium - Attacks the root of the plant. Phylloxera - Lives in the root. Grubb of the Cochylis - Eats the flowers Red Spider - Sucks the sap.
- 9. Wine Terrior
- 10. The Concept o f T e r r o i r This is what makes French wines unique. Terroir- Everything the land has to offer. The basis of naming French wines is terroir. Instead of the grape French wines are named after the place. Places with long hot summers produce robust, full bodied wines while light, dry and refreshing wines come from milder climates The three crucial elements of climate, soil & exposure to sun is represented in the term “ Terroir”. Good quality wine is produced between 30 - 50º latitude in both hemispheres. Vine requires plenty of water.
- 11. TERROIR A)Presence of rivers: Expanse of water softens the climate, and avoids frosting during harsh winters. Used earlier for transportation of wine barrels. Sunlight reflects from water onto the slopes. B) Soil : Clay holds back the moisture - thereby preventing the root systems from going deep down. Chalk is considered to be in between. Soil should be high in mineral content Should have access to nitrogen, magnesium, calcium, phosphorus, potassium
- 12. C)Weather : • Vine is dormant between November to March. • Between Bud break to Vintage every drop of rain, hour of sunshine and degree of heat effects the quality. D)Sunshine: • Reason for climbing • 1300 - 1500 hours of sunshine in summer E )Temperature: • ideal temperature is 10 deg C - 20 deg C. • Lowest temperature it can survive is (-18ºC) F)Humid Air: • Frost and Hail are nightmares for wine growers
- 13. WINEMAKER’S CALENDAR JANUARY Pruning After the previous year’s harvest, the vines are pruned. Begins after St. Vincent’s day on 22nd January. If there is no snow then it begins in December
- 14. WINEMAKER’S CALENDAR FEBRUARY Finish pruning. Take cuttings for grafting and graft indoors. Copper Sulphate is sprayed.
- 15. WINEMAKER’S CALENDAR MARCH : Sap begins to rise from dormancy. Soil is aerated APRIL : Vineyard is cleared. 1 year old cuttings from nursery are planted. The vines are trained to the favourite Double Guyot method so as to allow maximum exposure to the sun.
- 17. WINEMAKER’S CALENDAR MAY : Frost danger. Stoves are lit. Reworking on soil and destroying weed. JUNE: Vines start flowering Temperature reaches 18-20ºC. Sulphur is sprayed to destroy Oidium.
- 18. WINEMAKER’S CALENDAR JULY Surplus branches are cut, so as to provide greater concentration of flavours to the ones that are left. Chemical sprays are used to kill any diseases, but needs to stop well before harvesting, to avoid any trace remaining in the grape. Wine is sprayed with Bordeaux mixture. Weeds are removed, wines are trimmed
- 19. WINEMAKER’S CALENDAR AUGEST : Subsequently, each fertilised flower expands into a recognizable grape. The sugar content in the fruit increases, thereby reducing the acid levels . The grape undergoes colour change in this cycle, which should be closely monitored.
- 20. WINEMAKER’S CALENDAR SEPTEMBER: By the third week grape is ready and vintage begins.. OCTOBER : Grape harvest continues through first two weeks. Hand Picking - Better selection of grapes, though time consuming. Machine - Faster process, does not guarantee quality of grapes. When picking is over, manure is spread and land is ploughed.
- 21. WINEMAKER’S CALENDAR NOVEMBER: Long Vine shoots are cut and used for fuel. Vineyard is ploughed to move soil over base of wine to protect from frost. DECEMBER: Soil redistributed if washed by rains. If there is no winter then pruning begins.
- 22. GRAPE VARIETIES Some factors which differentiates grape variety are: Size of the grape: Smaller the fruit, the more concentratedare the flavours. Eg. Riesling, Cabernet Sauvignon. Skin: Thick skinned grapes produce aromatic wines.eg. Sauvignon Blanc. Thin skinned grapes produce neutral wine, although Gewurtztraminer , Semillion responsible for noble rot ( Botrytis cinerea) produce sweet wine with brilliant aroma Sugar Content: The sugar content dictates the alcoholic strength of the wine and sweetness of the wine. The crucial decision to pick the grapes largely depends on the sugar content and acidity. As they ripen, sugar content increases & acid decreases.
- 23. Classification of wine Appellation d’Origin Controlee(AOC):It represents around 52% of all French wines Vins delimites de qualite superieur(VDQS):It was founded in 1937 and contributes only 3% of total French wine production. Vins de Pays: It was created in 1970 and formalized in 1979. It is related to country wines and gives some guarantee of authenticity and quality. It contributes to the 33% of total production. Vin de Table: It is for the ordinary wines or table wines. It was earlier known as Vin De Consommation Courante (VCC) or Vin Ordinaire. These wines can be a blended with wines from the EU(European Union).
- 24. Grape Verities (Red Grape) • Cabernet Sauvignon • Cabernet Franc • Merlot • Pinot Noir • Syrah • Gamay • (White Grape) • Chardonnay • Chenin Blanc • Riesling • Sauvignon Blanc • Semillon
- 26. Bordeaux Bordeaux is the Largest Wine producing region of France The river GIRANDE flows through Bordeaux, its 2 estuaries GARONNE & DORDOGNE are responsible for the Terrior of this region 80% of the Wines produced in Bordeaux are Red.
- 27. Bordeaux CLIMATE & SOIL Bordeaux has Mild winters and Warm summers. The soil is mainly pebbly, not very fertile but very rich in minerals. GRAPES Red – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec & Petit Verdot White – Semillon, Sauvignon Blanc Bordeaux Red wines are usually delicate, Light bodied, mostly Dry. They are popularly know as CLARETS.
- 28. Bordeaux CLIMATE & SOIL: Bordeaux has Mild winters and Warm summers. The soil is mainly pebbly, not very fertile but very rich in minerals. GRAPES: Red – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec & Petit Verdot White – Semillon, Sauvignon Blanc Bordeaux Red wines are usually delicate, Light bodied, mostly Dry. They are popularly know as CLARETS.
- 29. Bordeaux Main Wine producing districts of Bordeaux: Medoc Haut Medoc Bas Medoc Graves Sauternes St. Emilion Pomerol
- 30. • Some Great wines of Bordeaux are : – Chateau Haut-Brion Graves – Chateau Lafit Rothschild – Chateau Latour Pauillac Pauillac – Chateau Margaux Margaux – Chateau Mouton Rothschild ( 1973 ) Pauillac – Chateau D’Yquem Sauternes – Chateau Petrus Pomerol – Chateau Cheval Blanc – Chateau Ausone St. Emilion St. Emilion BORDEAUX
- 31. BURGUNDY Burgundy is a narrow strip of Land along the river SAONE. This region is about 75 miles long in the Middle of Eastern France. Burgundy Reds are very Robust and Full bodied and the Whites are refined and distinguished. The White wine are mostly Dry. The Main Grape Varieties : – Red Grapes : Pinot Noir ( Cote d’ Or and Chalonnais ) Gamay ( Maconnais and Beaujolais ) – White Grapes : Chardonnay ( Chablis and Maconnais ) Aligote
- 32. BURGUNDY Climate : The Region has very harsh, severe and mild winters. The summers are sometimes very hot and sometimes unpredictable In Burgundy the Grapes are picked before they have ripened because of the severe winters. This results in Grapes being higher in Acid and less Sugar content. The resulting Grape juice from these grapes lacks the desired sugar content. To increase the sugar levels in the juice CHAPTALISATION is done. ( Chaptalisation is the addition of sugar to Grape juice). .
- 33. BURGUNDY Main Wine producing regions of Burgundy : Côte d'Auxerre (Chablis) Côte de Nuits. Côte de Beaune. Côte Chalonnaise. Mâconnais. Beaujolais.
- 34. COTE DU RHONE The region is situated around the River Rhone. This is one of the Oldest wine producing region of France. This region produces the best Rose wines of France TAVEL & LIRAC. This region also produces the World Famous Chateauneuf du pape. The climate of this region is warm and steady, thus, resulting in consistent wines. The wines have stability and good keeping quality, they have distinctive character and favour.
- 35. COTE DU RHONE Northern Rhone The soil in this region is predominantly GRANITE. Grapes used are: – Red Wines – Syrah – White Wines - Voigner Better known wines of this region are: Hermitage & Cote Roti ( Red & White ) Condrieu ( W ) Chateau Grillet ( W )
- 36. COTE DU RHONE Southern Rhone The soil in this region is predominantly CHALK Grapes used are : – Red Wines – Grenache – White Wines – Ugni Blanc & Clairette Better know wines of this region are: Chateau neuf du pape ( Popes new house ) Cote du Rhone Tavel & Lirac This region also produces a very good sweet wine called MUSCAT DE BEAUME DE VENICE
- 37. Loire valley This region is situated on the most Majestic river of France. The region produces Crisp White wines, Golden Sweet dessert wines and some fine Sparkling wines. This region is also well known for its fine Rose wines. Grapes used for making wines: Red Wines – Cabernet Sauvignon Cabernet Franc White Wines – Muscadella Chenin Blanc Sauvignon Blanc
- 38. Loire valley Districts of Loire : NANTES The grape used in this district is MUSCADELLA. It produces a fine wine called MUCADET it is a very light acidic White wine. ANJOU – SAUMUR The grape used in this district is Chenin Blanc and Cabernet Franc. It produces good quality Red, White, Rose and Sparkling wines. Anjou is famous for Red, White, Rose and Sparkling wines. Saumur is famous for dry and sweet Red, White, Rose and Sparkling wines.
- 39. Alsace This wine region of France borders Germany, because of which most of the Wines are very close to the wines of Germany. This region is situated on the VOSGES MOUNTAINS and is separated from BADEN by River Rhine. The region has hot summers and Cold winter. The Autumn is Dry, Sunny and long. Main Grape variety: White wines : Gewurztraminer ( Gewurz means SPICY) Pinot Blanc Muscat d’Alsace Tokay d’Alsace Riesling The region is popular for Sweet White wines. The wineis bottled in tall bottles called “ Flute d’Alsace “.
- 40. Champagne This region is to the North of France. Champagne produces the best sparkling wine of the world The name CHAMPAGNE and METHODE CHAMPENOISE are protected by law and can only apply to the wines made in the region of Champagne. This applies to all countries without exception The vineyards of Champagne are divided into three main districts : Montagne de Reims ( The Reims mountains ) Vallee de la Marne ( The Marne valley ) Cote des blancs ( The white hills )
- 41. Champagne Main Grape variety: Montagne de Reims ( The Reims mountains ) PINOT NOIR Vallee de la Marne ( The Marne valley ) PINOT NOIR & PINOT MEUNIER Cote des blancs ( The white hills ) CHARDONNAY Types of Champagne : BLANC DE BLANC ( White wine from white grapes ) Chardonnay BLANC DE NOIR ( White wine from black grapes ) Pinot Meunier
- 42. FACTORS DETERMINING COST OF WINE Grape Variety- Viticulture cost. Hectoliter per hectare Storage Cost Evaporation Labour Cost
- 43. LOOKING AFTER WINES Dark Cool Place Well aired, ventilated cellar. Temperature 7-21ºC. Kept lying position for cork to remain moist.
- 44. SERVICE OF WINES HOST PRESENTS THE SELECTED WINE FACING THE GUEST. OPENED ON SIDE STATION. 30 ML FOR TASTING TO HOST. IF SELECTED SERVED 3/4 OF THE GLASS.
- 45. Serving temperature White - Sweet - 4-6ºC Dry- 6-10ºC Red - 8-14ºC Rose - 10-13ºC
- 48. Beyond knowing what’s inside the bottle there are a myriad of other French wine terms that appear on labels. While there are several terms that apply to all French wines, some terms are used only in specific regions. Here is list of terms to know that are often found on French wine labels: Biologique: Organically produced Blanc de Blancs: A term for sparkling wines to denote a white sparkling wine made with 100% white grapes. (100% Chardonnay in Champagne) Blanc de Noirs: A term for sparkling wines to denote a white sparkling wine made with 100% black grapes. (Pinot Noir and Pinot Meunier in Champagne) Brut: a term for sweetness level in sparkling wine. Brut indicates a dry style. Cépage: The grapes used in the wine (Encépagement is the proportions of the blend). Château: A winery Clos: A walled vineyard or vineyard on the site of an ancient walled vineyard. Commonly used in Burgundy. Côtes: Wines from a slope or hillside (contiguous)–usually along a river (e.g. Côtes du Rhône “slopes of the Rhône river”) Coteaux: Wines from a grouping of slopes or hillsides (non-contiguous) (e.g. Coteaux du Layon “slopes along the Layon river”) Cru: Translates to “growth” and indicates a vineyard or group of vineyards typically recognized for quality
- 49. Cuvée: Translates to “vat” or “tank” but is used to denote a specific wine blend or batch Demi-Sec: off-dry (lightly sweet) Domaine: A winery estate with vineyards Doux: Sweet Élevé en fûts de chêne: Aged in oak
- 50. Grand Cru: Translates to “Great Growth” and is used in Burgundy and Champagne to distinguish the region’s best vineyards. Grand Vin: Used in Bordeaux to indicate a winery’s “first label” or best wine they produce. It’s common for Bordeaux wineries to have a 2nd or 3rd label at varying price tiers. Millésime: The vintage date. This term is commonly used in the Champagne region.
- 51. Mis en bouteille au château/domaine: Bottled at the winery Moelleux: Sweet Mousseux: Sparkling Non-filtré: An unfiltered wine Pétillant: Lightly sparkling Premiere Cru (1er Cru): Translates to “First Growth” and is used in Burgundy and Champagne to distinguish the region’s 2nd best vineyards. Propriétaire: Owner of winery Sec: Dry (e.g. not sweet) Supérieur: A regulatory term commonly used in Bordeaux to describe a wine with higher minimum alcohol and aging requirements than the base. Sur Lie: A wine that is aged on lees (dead yeast particles) which are known to give a creamy/bready taste and increased body. This term is most commonly found with Muscadet of the Loire. Vendangé à la main: Hand harvested Vieille Vignes: Old vines Vignoble: Vineyard Vin Doux Naturel (VDN): A wine that is fortified during fermentation (usually a sweet dessert wine).