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French law divides wine into four categories, two falling under the European Union Table Wine category and two the Quality Wines Produced in Specified Regions (QWPSR) designation. The categories and their shares of the total French production for the 2005 vintage, excluding wine destined for Cognac, Armagnac and other brandies, were Table wine:
The traditional method for producing sparkling wine is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called "Champagne"), in Spain to produce cava, in Portugal to produce Espumante and in Italy to produce Franciacorta.
Wine was becoming a cornerstone of the French economy and a source of national pride as French wine enjoyed international recognition as the benchmark standards for the wine world. [1] Charles Joseph Minard’s map of French wine exports for 1864. A series of events brought this golden age of prosperity to an end.
The production process, known in France as mutage, is similar to that used to make Port. Alcohol is added to the must to halt fermentation while sugar levels are still high, preserving the natural sweetness of the grape. The wines are then matured in oak barrels, or outside in glass bottles exposed to the sun, allowing the wine to maderise. The ...
The biochemical process of fermentation itself creates a lot of residual heat which can take the must out of the ideal temperature range for the wine. Typically, white wine is fermented between 18–20 °C (64–68 °F) though a wine maker may choose to use a higher temperature to bring out some of the complexity of the wine.
Oak could be added as chips used with a non-wooden barrel instead of a fully wooden barrel. This process is mainly used in cheaper wine. Amateur winemakers often use glass carboys in the production of their wine; these vessels (sometimes called demijohns) have a capacity of 4.5–54 litres (0.99–11.88 imp gal; 1.2–14.3 US gal). The kind of ...
As the BBC reported this weekend, wine consumption has fallen across Europe—including by 7% in Italy, 10% in Spain, 15% in France, 22% in Germany, and 34% in Portugal—for the year to June ...
Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ...