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 For many centuries these vats were made of wood, but these days they have been replaced by stainless steel vats, with the exception of certain grands crus wines.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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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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A Guide to Fine Wine

Wine is made from grapes, primarily the Vitis Vinifera. The main grape varieties, often called noble, are grown all around the world. They are widely recognised as Chardonnay, Sauvignon Blanc, Riesling and Pinot Grigio (Gris) for white grapes and Cabernet Sauvignon, Syrah (Shiraz), Merlot, Pinot Noir and Grenache for red.

There are over one thousand (1000) grape varieties, as recently listed in the new book by wine expert Jancis Robinson. Wine is made all around the world, but is commonly divided into traditional wine producing countries (Old World) and countries where grapes have only been recently cultivated (New World). Old World wines come from countries such as France, Spain, Italy, Germany, Austria, Greece, Hungary, Romania and England. New World wines come from countries like the USA, Chile, Argentina, Australia and New Zealand.

Old World Countries have complex laws that define how and where grape varieties may be grown. These exist under the European framework of the Protected Designation of Origin (PDO) and the Protected Geographical Indication (PGI). In France the system is the Appellation d'Origine Contrôlée (AOC) and Vin de Pays. In Spain it is the Denominación de Origen (DO) and the Vino de la Tierra (VDLT). In Italy Denominazione di Origine Controllata (e Garantita) (DOC/DOCG) and the Indicazione Geografica Tipica (IGT). In Germany there is the Prädikatswein and Qualitätswein.

Famous wine producing regions include Bordeaux in France, where the red wine is often called Claret. The famous classification system here dates back to 1855 when the top Chateau were classified into five stages. This only applies to the wines produced on the left bank of the Dordogne river.

Other famous French wine regions include Burgundy, home to Chablis, Loire where Sancerre is made and the famous wines of Alsace. The most famous wine region in Spain is undoubtedly Rioja and the name Chianti and Chianti Classico is synonymous with Italy.

The New World Wine regions include the Napa and Sonoma Valley in California, USA where Cabernet Sauvignon and Zinfandel are famous grapes. Wines such as Mondavi and E&J Gallo are well known and popular. Jacob's Creek is the best known Australian brand, although quality wine regions include the Barossa Valley, McLaren Vale in South Australia where quality Shiraz is grown, Semillon from the Hunter Valley in New South Wales and Margaret River in Western Australia.

In New Zealand the Marlborough region produces fresh Sauvignon Blanc, although Central Otago is becoming a classic Pinot Noir region. The Malbec grape produces fantastic red wines in Argentina, mainly from the high altitude region of Mendoza.

Chile is home to a wide variety of grapes, their long thin country having several valleys that run parallel to the Andes, such as the Casablanca Valley, Maipo and Colchagua.

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The English Wine Boom

When you think of Fine Wine regions, where do you think of? Most consumers think of France, Italy or New World regions as the places the best wine comes from. However, increasing numbers of top quality, award-winning wine is coming from England. Known more for its ales and cider than English Sparkling Wine, the industry has seen a boom in recent years. There are several reasons for this.

Firstly, the climate. Global warming has been kind to some part of the UK. The increase in sunshine, particularly in the south of England, has given vine growers a boost. It is the sunshine that helps ripen the grapes and thus flavour the wine so any addition to the hours the sun is pounding down is welcomed by English Wine growers.

Vine growing is about microclimates. One patch of land can be perfect for it, while a neighbouring patch will not. The increased sunshine increases the odds but there is also the rain to consider. As well as the increase in sunshine, England's plentiful rain has helped water the vines. Again, too much rain and the crops are rained out, not enough and it will not grow. England's vineyards range from Kent to Yorkshire - it all depends on the microclimate around the growing area.

The second factor that has led to the boom in English Sparkling Wine is the changes in technology. Technology has made it easier for growers to know when soil needs nutrients, when vines need water and how to get the best yield from their crop. By tweaking the process here and there, the wine growers have made an overall increase in yield that has meant that their businesses have become more sustainable.

The third factor is that there has been an increase in interest in English Wines as investors find new sustainable places to put their money. Instead of being seen as a cottage industry or the bastion of eccentrics, being part of the English Sparkling Wine industry is seen as a viable business proposition. While it might not be as scalable as some of the vineyards in the New World, or the traditional wine regions of France and Italy, it certainly can be a business that brings both profit and kudos to the Wine grower.

English Sparkling Wine does not yet have the international reputation it deserves. That has not to say it will not come. With more and more agricultural entrepreneurs opting for this way of life, the sheer numbers will force the market open and gradually introduce domestic consumers to the product. Until that time however, enjoy your English Sparkling Wine at the affordable prices while you can. http://ezinearticles.com/?The-English-Wine-Boom&id=7319613

Maniks Read holds business expertise, and has written several articles on English Sparkling Wine. The Bluebell Vineyard produces superb quality of English sparkling wines and share big stake in the UK wine market.

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The Effect of the Weather on Wine

Those interested in investing in fine wines should keep an eye on the 2011 French vintage. In fact, according to experts the only thing that could interrupt a great harvest would be heavy storms or a plague of locusts.

The reason for this excitement? France's miserable summer.

Wine, unlike money, grows on trees and is therefore dependent on environmental factors. The first step to a good investment wine is a temperate climate. The perfect balance between sun and rain is essential to making sure the vines grow well and produce fruit.

Drought caused by unseasonal warm weather can cause vines to spend more energy sending their roots down to find water, instead of creating grapes. Hailstorms can destroy fruits by thrashing the vines.

Frost is deadly to vines although advances in technology have made this less of a problem in chillier wine growing regions such as Chablis. Recent freak weather conditions in France have rightly caused concern; with some French chefs joking that if global warming continues future fine wines will be grown in Scotland instead.

Knowing the various effects of weather on viticulture is a good place to start when you take your first steps into wine investing. Monitoring the weather in wine growing regions of France, for example, will help you to detect future vintages which will offer a good return. You may even become confident enough to invest en primeur: before the wine is even bottled.

Wine is a unique asset. Unlike other luxury items, such as gold or Aston Martin cars, the supply of fine wine is fixed. If demand for gold or Aston Martin increases, more can be made, but fine wines have a set production number - once the grapes are picked, no more vines can be planted, and geographical regions are controlled by law.

Fine, investment-grade wine is considered to be only the top 50 to 100 traded wines, although some go further and specify that only those from chateaus in the Bordeaux region qualify.

TAX BREAKS
Wine investment is not liable to capital gains tax (CGT), because of a tax regulation called the "Wasting asset rule". This decrees that if an asset has a life of 50 years or less no CGT is payable on it.

On top of your annual capital gains tax allowance of £10,100, there is an added exemption for jewellery, art and antiques worth less than £6,000.

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Finding the Best Red Wine

If there is one primary factor you need to keep in mind when looking for red wine, it's the body type of that wine. The body type refers to the tannin structure of the wine, its alcohol content, and how the wine feels in the mouth when you drink it. The three body types are light, medium, and full.

Light-Bodied - this type of red wine has a few tannins present on it and has a "lighter" flavor. It's also usually low in alcohol content. Among the three types, it's the easiest to pair with food. Pinot Noir is a good example of a light-bodied red, along with some varieties of Merlot.

Medium-Bodied - obviously, medium-bodied red wines are a bit weightier than light-bodied reds. They contain a little bit more tannin and alcohol and has a lot more texture or feel in the tongue when you drink it. Most varieties of Merlot are considered to be medium-bodied, as well as Chianti, some types of Shiraz, and some Cabernet varieties.

Full-Bodied - yes, you guess it right - full-bodied reds have the most tannin and alcohol content and leave the most texture or feel in the mouth when you drink it. They also tend to be darker in color, considering the fact that most of the wine comes from the skin of the grapes it is made of. Douro Reds, Shiraz, California Cabernet, Zinfandels, Malbec, and some types of Merlot are considered to be the most full-bodied red wines in the world today.

In terms of finding the best red wine out there, it actually depends on what you want to taste. It also depends on which food you would want to pair it. In short, how great a variety of red wine is depends not on the quality of wine itself (although it does most of the time), but on the texture and flavor the taster is looking for.

The key to finding the best red wine for your taste then is to try as many brands and varieties as you can find. If you are serious about becoming a wine expert, then you really need to invest time and money, not just in the bottles you buy alone, but in travels and tours that you may have to take. After all, different winemaking countries offer different qualities of red wine and the only way to find out which one offers the best is by trying them all out. http://ezinearticles.com/?Finding-the-Best-Red-Wine&id=7462051

What Makes the Best Wine?

It may be a fascinating and thought provoking question, but does it have a good answer? In many cases choosing a good wine depends on personal taste. Some people like dry wine while others like it sweet. Then there are fruit wines and those that we all know the names of - Chardonnay, Merlot and Cabernet Sauvignon for example. But are there any common ingredients or methods that go to make up the best wine of the lot?

Is it to do with where the grapes come from?

You may think this is the case, but it isn't true. A world class wine is one that will sell for several hundred dollars a bottle. But the grapes that produce it could be just yards away from others that go into a much cheaper bottle most people would easily be able to afford. It doesn't necessarily have anything to do with the person who grows the grapes either. Some wines seem to naturally come to the fore while others languish far behind.

Is it a sense of personal taste then?

While experts have tried to find common ingredients in the best wine, they have yet to come up with anything definitive. The key ingredient here seems to be commonality in terms of how many people like a particular wine. There is no doubt that some are more palatable than others, but by the same token even the most unpalatable wines will be enjoyed by some!

The key rule to remember is this - if you like a particular wine then it is a good one, for you at least. It doesn't really matter what anyone else thinks. The only downside of course is if you happen to have expensive tastes! What about the methods used to drink wine?

Here we are referring to the ways that wine is poured from the bottle. It can be poured directly into a glass and quaffed down immediately, but this would be doing any type of wine an injustice. If you picked up a six year old bottle that had been corked up for so long, it would be prudent to let it breathe in order to enjoy it at its best. In fact this applies to every bottle of wine you ever uncork. If you don't stick by this rule you will never taste the best wine, purely because it has not had a chance to come into contact with the air.

In this sense you can get the best out of any bottle of wine you buy - red, white or rose - simply by pouring it out in the right way. If you invest in a wine aerator you can automatically aerate the wine as soon as it comes out of the bottle and into the glass. This will provide you with the best possible taste and sensations from every drop, even if you have only spent a few dollars on that particular bottle. As you can see, it's not just the winery it comes from that goes into making the best wine. http://ezinearticles.com/?What-Makes-the-Best-Wine?&id=5873681

The Ancient History of Wine

It is very obvious that wine and history have greatly influenced each other. The earliest scientific evidence of grapes is the Fossil vines which are millions of years old. The first written account of wine vines is in the Old Testament of the Bible. It states that Noah had planted a vineyard and made wine.

An ancient Persian tale tells the story of a lady of the court who discovers wine by accident. The princess, had lost favor with the King so she decides to attempt to poison herself by eating some table grapes that had spoiled in a jar. After eating them, thinking that this would kill her, instead she became intoxicated, giddy and quite sleepy. After waking from her nap, she discovered that she felt very different about the stresses that had been making her life miserable. These spoiled grapes had become a source of relief for her and she became a changed person with a mild and favorable demeanor. She regained her favor with the King and shared with him her discovery who inturn ordered the increased production of these spoiled grapes. It was established that grape cultivation and wine drinking had started around 4000BC. The first developments were in Mesopotamia, Persia and around the Caspian Sea, also writings were found in the ancient Egyptian tombs proving that wine was being consumed. The Egyptians had recognized the difference in wine quality and had cultivated the first arbors and pruning methods.

Wine came to Europe during the spread of Greek civilization around 1600BC. Wine became very important to Greece's economy and was used by physcians, including Hippocrates, for medicinal purposes. The Greeks also started to add herbs and spices to curb the bitterness of the spoiled grapes. The spread of viniculture in Western Europe was primarily due to the strong influence of the Romans. Starting around 1000BC, the Romans made strides in the classifying of grape varieties and colors. They identified diseases and the preference of different types of soil. They may also have been the first to use glass bottles, as glassblowing had become more common during this period.

The Roman Empire started exported the wine in barrels to Spain, Germany, England and France. It wasn't long before these countries began developing their own vineyards and exporting their own barrels. To eliminate competition with the local wineries, the Romans forbade the import of French wines. Over the next few centuries France dominanated the world wine market. The Monks became responsible for establishing many vineyards in Burgundy, Champagne, and the Rhine Valley.

During the Reign of Henry II, England had been the principal customer of Bordeaux. At the end of the Hundred Years War in 1453, their was little to no trade of wine between England and France. Ultimately political conflicts limited the export of French wines and England began importing their wines from Portugal. They discovered and developed a great love of Port wine.

Explorations and conquests brought wine to Mexico, Argentina and South Africa in the late 1500's. Although there were many attempts to grow wine vineyards along the Atlantic and Gulf coasts, after 2 to 3 seasons the vines would die off and no one took the time to investigate why they were dying in these areas. Mexico and California vineyards didn't seem to have these problems.As in Europe, vineyards were under the care of the Church missions and in 1769, a Franciscan missionary Priest planted the first California vineyard in San Diego. From there Father Serra established eight more missions and vineyards until his death in 1784. Since then, he has been proclaimed the "Father of California Wine" The variety he planted from the original Mexican plantings became known as the "Mission Grape" that dominated the California wine production until the late 1880's. Part I of 2. http://ezinearticles.com/?The-Ancient-History-of-Wine&id=7657766