Growing Wine in France

Wine growing and harvesting: A grapevine produces for 30 years. It takes three years for a young grapevine to begin producing and six years to reach its normal production. Pruning takes place in winter and the vines are sprayed several times a year in order to eradicate the grapevines' enemies: mildew, phylloxera, oidium and vicoses. Artificial clouds protect against frost.

Winegrowing methods vary from one region to another. In Burgundy harvesting the stems begins without delay. In the Bordeaux region, however, harvesting takes place over three weeks, especially for the sweet white wines, and the grapes are harvested as soon as the grape reaches absolute maturity, and not before. The workers go from grapevine to grapevine each day picking only the fully ripe bunches to ensure the sweetness of the grapes. They are called "rotis" (roasted by the sun.)

In Champagne, the grapes are carefully cut off the vine with scissors and any grape that isn't perfect is removed. The grapes are then transported in special carts equipped with springs. Once they reach the winegrower's facility the grapes are stripped from the stems, either totally or partially depending on the region and placed into vats where the grapes are pressed to burst the skins; certain wines, however, retain their grapes intact, with the skin on. The pressing (foulage) is now done by machines, except for very small private wine growers. For centuries this was done by men. The author remembers spending hours under a hot September sun, jumpings in vats with several other little girls, squashing the grapes. It took months to get rid of the stains on our legs. The skins were collected and thrown to the side and chicken gorged themselves, until they were drunk, falling and running in circles. They loved their "vin nouveau."

Once the skins are removed, the grapes are placed in vats where they will ferment. For many centuries these vats were made of wood, but these days they have been replaced by stainless steel vats, with the exception of certain grands crus wines.

The legal definition of wine: The product of the fermentation of fresh grapes. Fermentation occurs spontaneously due to the yeast contained naturally in the grapes. According to Pasteur, the temperature required for fermentation must not exceed 35 degrees Celsius and never reach below 19 degrees. The ideal temperature is 25 degrees. The length required for fermentation varies according to regions, from twenty four hours to fifteen days. Modern tendencies seem to prefer shorter periods. In Burgundy, for example it is now only one or two days. The wine is then filtered and put into oak barrels where fermentation continues at low temperatures. Ordinary table wine is then delivered for consumption and quality wines are allowed to stay in barrels for three or four years before being poured into bottles where they will continue to age.

Our next article will be dedicated entirely to Champagne. See you then.

Francine Fuqua - author, artist and lover of life. Born in war-torn France at the beginning of World War II, I have experienced and remember the horrors of war. Having witnessed the pain and suffering of so many, I have a true love of life and appreciate the freedom I now have living in the United States of America. Join me in a celebration of art, french cooking, my family's rich history and my native country at.

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Your First Wine Tasting

Wine tasting events can be an entertaining and astounding experience, especially when it is your very first one. Unfortunately, there are many people who will never take the plunge and partake in one because they are afraid they won't know what to do, wear, or say; they are afraid of the unknown. Wine tasting is not something to be weary of; there are just some basic things one needs to know before showing up to one of these events.

First, you should expect for the women to be served before the men; this is completely normal. When handed a glass of wine, it should always be handled by the stem of the glass so the temperature of the wine is not affected. Often times, there will be bottled water and different basic snacks such as crackers offered between tastings. This is offered to normalize the flavors in the mouth, clean it out, and prepare to fully experience the flavor of the next wine.

The wines are always served in crystal clear glasses to allow a complete review of the wine, including the colors. Table cloths are a simple white to further enhance the ability to examine the colors. The name of a wine does not always correctly describe them, so never assume anything from their name. More advance wine tasters will likely be seen gently swirling the wine around in their glass. Swirling the wine is not an odd fascination, or people being weird. It is common because doing so lets the wine release the full aroma and flavor that it is intended to provide. Wine is carefully aged, and can be stored for very long periods of time.

There is a sort of ritual that unfolds during a wine tasting, and it is well proven to be effective. When tasting at these events, the wine should gently be handled by the stem, and be carefully observed by sight. Next, the unique aromas that abound from the wine are thoughtfully inhaled. The aroma of wine is an integral to the overall enjoyment, and full experience of tasting wine. Before taking that delightful taste, it should be gently swirled around in the glass.

Finally, the wine is ready to slip onto the taste buds. Tasting the wine is an art in itself. It should be swished around in the mouth for a few seconds because it needs time to effectively awaken both the taste buds on the front of the tongue, and in the rear. After it is swallowed, it's amazing how the true flavor is still finding the way to all the senses.

It should be apparent, but before going to a wine tasting, there should be as much research as possible as to the types of wines that will likely be served. This will aid in understanding what to look for in the wine. Fear should not prevent anyone from attending one of these extraordinary events!

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Starting Your Own Winery

Anyone who has always wanted to start a winery needs to do a lot of research prior to taking that big step. If the money is available, whether it is from investors or personal money or even grants, the person considering the venture needs to make certain that the numbers balance out. No one wants to invest in a proposition that is going to lose money.

Owning a winery is not easy. There is no such thing as "immediate return on the money" in a winery. The perfect land must be found prior to making any other plans. While looking at land the buyer has to consider the condition of the soil and research the grapes that will be planted there to see if they will grow and thrive in that type of soil. Altitude, soil type, and temperatures should be investigated. A new winery owner should know what sort of pests might attack the grapes in the vineyard and how to kill them. Is there sufficient water for a new winery in this area? Water quality and rainfall should be tested prior to purchasing the property. You should also know if there are other small wineries in the area and visit them to see what sorts of problems they might have had.

Then, the potential buyer should check with other area land owners to see if there would be any possibility of expanding the winery at a later time if the venture were a success. If not, then he/she should check to see if there was a potential for area land to be leased later on for planting more grapes or if area farmers would be willing to assist with growing specific grapes at a later time.

A lot of research is required to find out if a winery will be productive and if it will be financially successful. A person who wants to start a winery needs to know all there is to know about grapes before he/she even decides where it is to be. He/she must know how the varieties differ and understand the skin colors and what they mean to the flavor of the grape. Then he/she needs to learn about the thickness of the skins and the size of the grapes and how they ripen. While studying these variables, it is important to consider why some types of grapes perform so well in certain places and which sort of variety grows best in which type of soil. If this isn't enough to totally confuse the person, he/she needs to decide which type of wine will be made from the grape planted.

A person who wishes to start a winery should also consider if there are grants to assist in financing the winery. Some areas might actually be willing to make a small business loan to the owner of a new winery just to be able to bring new business into the areas. New wineries also bring in many visitors who want to find a good new label wine.

Starting a winery involves purchasing things like fermentation tanks, barrels, storage tanks, crushers, steamers, and machinery like tractors. A new owner will want to hire people who are knowledgeable about all areas of wine growth and production. It will also be necessary to know where to get the cuttings and new vines that will become the special wine to be produced.

Some people decide to purchase wineries that are already in operation in order to have personnel already at work that know the grapes, the soil and the processes. Sometimes this is a good move but for the person whose dream is to start his/her own winery the process is a long and detailed one.

Some people begin by learning the history of grape growing and wineries in the area in which they wish to locate the winery. If the winery is to be in a well known wine making area of a particular country, the person should learn the history of the area and of the wine made there. The very first grape grown in the "New World" is still in existence and bearing grapes.

 It was first noticed by Sir Walter Raleigh's passengers who found the massive prolific vine on Roanoke Island, N.C. It is known as the Mother Vine and is thought to be about 400 years old. The vine was an indication that the Native Americans actually cultivated the white grape to make wine. If a person were to decide to begin a winery in North Carolina, cultivating the Mother Vine grape and making a version of that historical wine would be one of the best marketing ideas the owner could have and would create an instant interest in the winery from the very beginning. Maybe it was good grape juice or wine that got the people through those cold winters of the 1600's.

A new winery will need people to take care of the day-to-day operations of the business as well as the plants. People will have to be hired to plant the vines and to pick the grapes. Then someone will have to be in charge of making the wine. No one person can do it all but a person with a life long desire to own a winery should be prepared to do as much as possible on his/her own to learn the business from the "soil up".

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Wine Selecting Tips - Basic Advice on Choosing a Wine at Dinner

Wine has played a kingly role in the history of the world.

People have drunk it in majestic rituals and it has lived in the palace cellars. It has survived through the medieval times and has been used by the priests to cleanse the body and cure devotees their common maladies. Whereas it used to be enjoyed only by kings and noblemen, today wine is ubiquitously consumed by people all over the world. A buffet or a fine dining experience will not go well without a Chardonnay, for instance. Most people drink wine to loosen themselves up, after a hard day's work. Others imbibe wine as a form of epicurean art.

A meal will always be more enjoyable if paired with a great tasting wine.

The complication arises, however, as soon as you peer into the wine list and begin to squint in confusion. Of the thousands of wine choices now available, which of them should you set on the dinner table along with your steak? Which should you drink to wash your tongue after a fruity dessert? The common dictum is to drink white wine with fish, chicken and other white meat, and to complement a rich lamb or veal dish with red wine. This idea is tried and tested and people have agreed that it works. But do you know not all types of red wine are for rich, red meat alone?

Red wine is indeed majesty of liquor.

Not only does it go well with almost all kinds of meal, it also plays an essential role in our health. The latest news is that red wine actually combats Alzheimer's disease by preventing the build-up of plaque in the brain. Red wine contains resveratrol (a natural compound) which scientists say fights the slow degeneration of the nervous system's components as it combines with other anti-oxidants. Pinot Noir, for instance, has been discovered to be chock full of resveratrol. It has been reported, too, that this red wine compound can also help battle other degenerative diseases such as Parkinson's and Huntington's disease.

Now let's go to the nitty-gritty.

Basically, there's a wine for every meal but the bottom line is to rely on your sense of taste. Different people have different palates and even the connoisseurs cannot agree on one rule when it comes to the perfect wine for a dish. However, the distinct characteristic of each wine should dictate which meal it should harmonize with.

For example, Cabernet Sauvignon being a varietal wine (which is a blend of one dominant grape and other less distinct flavors), Petit Sirah and Bordeaux can jibe well with red, heavy meat dish such as lamb, beef (most dish with spicy sauces) and other intense-flavored cheeses. Because of its full body and strong tannic taste, it can balance the feeling of greasiness in the cheese and the meat.

Sweet, sour, fruity, acidic, smooth sharp, crisp - Oh my.

You can recognize a particular wine's characteristic through its acidity, its body, the tannic content, its sweetness, its aroma as well as its overall balance. Chardonnay harmonizes with poultry and cheese. There are many variations of this white wine that can run from sweet and fruity to sour. It can even be paired with seafood such as oysters and can be served as aperitif. Chenin Blanc is also a white sparkling wine and goes well with fish and chicken. Most fish meals usually get paired with white wine but there are exceptions since fish dishes are prepared differently. The general rule is that wines that blend well with fish and other white meat contain high acidic flavor. The sharp, crisp hint of acid enhances the flavor of fish like a drop of tangerine juice would.

Pasta dishes & wine - An easy pair.

Wines that work well with pasta dishes are Merlot and Pinot Noir or Pinot Grigio. Pinot Noir makes a wonderful combination with steaks. It is a Burgundy wine that gets darker as it ages. It also matches well with fowl whereas Merlot is a good chocolate complement.

Advanced pairing, great combinations to enhance flavour.

Desserts are best paired with Rieslings, Port wines, or Madeira. Most oriental food and white meat dishes won't go wrong when matched with a Riesling. Spicy Mexican foods on the other hand are best eaten with Shiraz. Shiraz (also called Syrah) is a versatile wine; it complements many popular meat dishes such as chicken (tenderloin, rib or prime) as well as pork, beef and duck. If you like our regular fast food dishes like burgers and pizza or any meal with red spicy sauce Red Zinfandel is the perfect complement. A medium bodied wine such as Red Zinfandel will always taste better with red meat while White Zinfandel which is a newly-developed wine in the market goes in tune with pasta with light sauce, fish and most light dishes.

If you like ham and sausages a wine called Gewurztraminer will serve you well. This is also best for Asian foods and is known for its fruity flavor. Another wine that is in perfect harmony with pasta chicken and fish is the Sauvignon Blanc, more popularly called Fume Blanc. Most grilled dishes like fish and vegetables as well as exotic spicy foods go with Rose. Turkey served on Thanksgiving should be paired with a white burgundy wine called Chablis. If smoked salmon is served on the dinner table, it's best to enjoy sparkling wines.

Waiter, I'll have the ... how do you say it?

Apart from knowing which wine to drink along with your meal, it also essential to know a few important vintner's terms. If you're buying wine you must recognize whether it's brut, demi sec, sec or off-dry. These terms refer to the sweetness of the wine. Demi sec wines are a bit sweet and brut wines are not sweet at all. You will have a fair idea of the sweetness of it before actually opening its cork if you look at the label that's printed under the brand of the wine.

Because wine selection can be baffling, it is essential to understand some rudiments that you can use in your own dinner hosting or restaurant visits. If you have no idea at all as you gaze at the wine menu board which wine is what, ask your local chef or connoisseur. These people have fair enough experience when it comes to wine tasting, preparation and serving that you can bet they can give you what you are asking for. Once you have received some expertly advice, do the wine tasting yourself. Remember that one person's taste bud is different from another so you will have a notion of what really appeals to your taste.

The purpose of a good wine is to enhance, not bury.

A wine's purpose is not to overwhelm or overpower the dish served with it, but to complement, highlight or contrast its strengths and hints of flavor. For most people this requires a really fine and discerning taste bud. Some wines take time to mature and in this process their tastes change and either mellow out or grow more intense. You should be aware of this aging process of each wine. Some of these wines absorb the flavor of their storage barrels such as oak. Other wines can have complex taste through their color and smell. The rule is to sniff the wine for a good nose (a vintner's term used to denote the overall smell of a wine, including the aroma and the bouquet) and if you like the nose, it is highly likely that you will also adore its taste.

"Wine Connoisseur" is just a friendlier term for "English Major".

It is important to experiment with different wines. Connoisseurs may have a fairly good idea of what wine suits their taste, but you can't ask for a connoisseur's help each time you will prepare a meal with a wine. Experimenting helps you open up your wine vocabulary and expand your wine knowledge. It will give your taste buds a chance to explore the art of wine expertise. When trying out many different wine brands and learning each wine characteristic, make sure that you take note of each wine's uniqueness. In other words, a single wine tasting session does not make a wine taste consistent. The next time you taste red Bordeaux, for example, when paired with another dish, it will not be the same Bordeaux wine that you used to know. As you expand your tasting capabilities, you tend to forget a particular wine's characteristic too. That is why keeping an olfactory note of any wine is a must for anyone wishing to explore its complexity.

Your nose knows good wine, trust it.

Finally, trust your own taste when it comes to selecting wine either for aperitif, for dinner or for dessert. Do not be concerned about the "right" or the perfect wine. The key is to find which will complement and highlight the taste of your meal best. As you taste more wines and learn more, your confidence will grow. Don't shy away from new wines; instead give yourself the opportunity to be an expert yourself. Always exchange wine information with your local restaurateur/wine expert/wine merchant. Try new wines and mix them with various meals. You can break rules for as long as you as a host and your guests will enjoy your discovery. The point is, wine is an enjoyable meal complement and a dinner table's best friend. It should always stay that way.

Sean M. writes for several how-to, self-help related sites including those about his long time passion of drinking a little Pinot Noir and not looking foolish.

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All You Need to Know About "Old World" and "New World" Wine

The earliest New World winemakers in the 18th and 19th centuries generally followed the principles of the wine making techniques present in European countries at that time, with the intent of creating wines that strongly resembled those obtainable in Europe. However, their own climates and soils were totally different; often having to put up with sweltering temperatures never encountered in the Old World homeland. For example, settlers in California found the scorching heat was too much for the production of superior Wine grapes, until finally they realized the valleys of Napa as well as Sonoma could take advantage of the gaps within the Coastal range of mountains which sucked in cold air and fog from the ocean, providing the essential cooling element so necessary for top class wine.

New World wines are usually defined as "Wines produced in regions established by colonies of European exploration, which started with a number of the longer voyages in the 15th century."
Put simply, New World wines are all those developed in areas other than Europe and the Mediterranean countries.
It was during the 1960s, when traditions ended up being questioned, and boundaries were coming down, which gave New World Wine its chance for worldwide success. Brought about within the US by men such as Robert Mondavi and in Australia by Max Schubert of Penfolds, there came the desire to change and improve on the Old order. This arrived in combination with a complete rethink of how to explain and market the wines.

Initially, the New World were simply using well-known names from the Old World; "Australian Burgundy" and "Californian Chablis" became commonplace. International law quickly caught up with this particular practice, however, ruling that Burgundy or Chablis are only able to be made in Burgundy or Chablis. so even though the New World producer would use identical grapes and identical techniques to produce a top quality version of one of these famous wines, he could not use any name which the customer would recognise.

These producers soon came to the conclusion that it was the flavour belonging to the different grape varieties that was the single most important factor in their wines, and arrived at the solution of varietal labelling.They highlighted the grape variety on the label, their own name, and left it at that. This has changed the whole way we think about, speak about, choose - and most importantly - buy Wine. We now know the importance of the various grapes, as it is these varieties, as opposed to the place of origin, that is stressed on the label. We are all now used to ordering a bottle of Sauvignon Blanc, Chardonnay, Pinot Noir or a Rioja. No other idea has made the enjoyment of Wine so easily accessible to every one.

This accessibility has led to a willingness to experiment: to purchase and experience the type of wine we enjoy, no matter where it was made, New World or Old World. Now the Old World has recognized that it must move into this modern World so that it can compete and survive, and the naming of grapes on labels has become almost as popular in Europe as anywhere in the winemaking World.

The task for the newer producers is to produce wines which have the high quality of the originals from the Old World, that will have the staying power to keep them being purchased and enjoyed by wine lovers around the world. This really is all good news for us; it means that we have a larger choice of wines than ever before, from a wider variety of places. Additionally, it means that we have a opportunity to experience what some of the world's best wines have to offer - at a reasonable price.

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Expensive Wines: A Luxury Item For Collecting And Consumption

Wine, a fine drink to accompany a meal, for some has a far greater value to others. Wine connoisseurs themselves would only be able to enlighten us with tales of the most luxurious wines available, some at prices one who does not study wine would never know about. Based on a variety of characteristics such as the where they are from, the quality of the grapes used to make the wine, the oak aging process if necessary, as well as how many bottles of that particular wine are made are all factors contributing to the price of wine. A fine wine could cost upwards of thousands of dollars.

Although many people buy wine to consume there are also plenty of wines sold as a mere addition to a connoisseur's collection. The most expensive wine ever sold was bought by Thomas Jefferson the third American president for $56,588; it was a 1787 Chateau d'Yquem. This bottle was bought purely as an addition to Jefferson's collection since wine of such an age is beyond its years for drinking.

The world's most expensive wine that was still able to be drunk was actually the most expensive wine ever to be sold in the United States of America which was a Montrachet 1978 sold in 2001 at an auction. This white wine was sold as a lot of seven bottles but per bottle ran at about $23,929. Even this price is overly extravagant; as the story with this price is that a bidding match between two men got a little out of hand both men trying to outbid each other. The actual value was probably substantially less.

Now even though most people can't afford such extravagant purchases there are wines that are much more affordable but still quite expensive which cost a few hundred dollars. Many people like to save these wines for special occasions when they are opened and shared and of course there are the few that buy as a hobby of collecting wines.

An owner of expensive wines must be aware that like any expensive purchase, they should be insured in cases of theft or damage. Just imagine if you were storing half a dozen bottles of pricey wine in your wine storage cabinet and came home to find it empty. In such an unfortunate event it is imperative to have coverage so that you suffer no loss of the money you spent on those bottles. Wine collectors are even more encouraged to protect themselves and their collection with insurance since it might be composed of rare and unique wines that are hard to come by as well as expensive.

In any case, learning about and indulging in fine wines either as a consumer of them or collector is incredibly fascinating. The price range is vast and varying depending on the characteristics of the wine. For those wine connoisseurs that are interested in the more luxurious and highly priced wines it is always better to be safe and have your wine insured in the event that something or someone damages your precious collection.

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How to Make Wine From Grapes - The Different Factors That Influence Your Homemade Wine

Learning how to make wine from grapes is something everyone can learn. Doing it properly though, from a good quality recipe can take just a little more time. But it's well worth it. The ability to control the wines development is what ensures you end up with a fantastic tasting wine.

Some of the things you'll be able to control when using a good recipe are Sugar levels. The correct sugar levels are essential in producing a top quality wine. Too little sugar and the alcohol levels will be low. Too much and your wine will be too sugary. Having a good quality recipe will let you adjust your wine's sugar levels with confidence.

Acidity. Don't be put of by the word acidity. Acid in the correct amount is crucial to a wine with good taste, full body and lovely clarity. When to press. A few days into fermentation some grapes need to be pressed. This releases more flavor to give a richer taste.

Additives. Oak can be added to smoothen some wines. Potassium Bisulfite too is often used to kill any mold that may develop. What additives to use, and when, is crucial information. Temperature. Wine that is stored at different temperatures often takes on different characteristics. This is why wine stored in the garage, for example, may well end up tasting different than had you keep it under the bed. Temperature then is an important variable in the quality of your wine. A good recipe will give you correct temperatures to store your particular wine.

Now all this may sound a little complex, but it really isn't when you have a good set of clear instructions.

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