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Generally, the small growers sell their grapes to larger producers, merchants called négociants, who blend and bottle the wine. [9] The roughly 115 négociants who produce the majority of the wine only control around 8% of the area. Individual growers have around 67% of the area, but produce and market only around 25% of the wine.
Its vines are around 70% Cabernet Sauvignon, 25% Merlot, 3% Cabernet Franc, and 2% Petit Verdot, whereas the final wine is between 80% and 95% Cabernet Sauvignon, 5% and 20% Merlot, and up to 3% Cabernet Franc and Petit Verdot. Occasionally exceptions are made, such as the 1961 vintage which was 100% Cabernet Sauvignon.
The appellation is a key indicator of the type of wine in the bottle. With the image example, Pauillac wines are always red, and usually Cabernet Sauvignon is the dominant grape variety. Whether or not the wine is bottled at the château (Image example: Mis en Bouteille au Château) or assembled by a Négociant. The vintage (Image example: 1978)
Some wine labels suggest opening the bottle and letting the wine "breathe" for a couple of hours before serving, while others recommend drinking it immediately. Decanting (the act of pouring a wine into a special container just for breathing) is a controversial subject among wine enthusiasts. In addition to aeration, decanting with a filter ...
Was one of the eight standardized US metric bottle sizes listed on January 1, 1980, but was withdrawn on June 30, 1989. Still used in countries that sell wine in half-liters and liters. Bottle (US) 25: 739.3 mL: ≈1 Bottle: Used for domestically produced sparkling white wine in the place of the French metric 750 mL champagne punt.
The seeds contain 25-45% water, 34-36% carbohydrates, 13-20% fat (the grape seed oil), 4-6% tannins, 4-6.5% protein, 2-4% minerals, and 1% fatty acids. [37] Their contribution in white wine is zero since they are removed in the pressing, in addition, the pressure is insufficient to extract anything from the seed.
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