Posts Tagged With: All about wine

Wine Growing 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 sweeteness 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 For many centuries these vats were made of wood, but these days they have been replaced by stainless steel vats, with the exception of certain grands crus wines.
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History of French Wine – Part One

The History of French Wine – Part One. Please join me in the dicovery of French wines from the beginning of time (almost.)

In the immense anthology of wine, I have selected this note from the French poet and diplomat Paul Claudel:

“A great wine is not the work of a man; it is the result of a constant and refined tradition. Wine is the liberator of the mind and the illuminator of intelligence.”

Wine is mentioned 521 times in the Bible (of course, it is a very large book!). The oldest known winemaker is Noah. After the deluge it is said that his first act was to plant a grapevine, and then he drank somewine and got inebriated . . . (he probably had his fill of water.)

All the people of antiquity knew wine, but the Greeks were the uncontested specialists of viticulture. They transplanted grapevines in Marseille (south of France) when they
founded that town in the 6th century B.C. This is a widely accepted theory, but Mr. De Kerdeland in his book “The History of French Wines” asserts that the Gauls knew viticulture before that date and that notably, at LaCote-Rotie, Gaul wine was renowned, a long time before the arrival of the Greek.
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