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they have been replaced by stainless steel vats, with the exception of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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