a journey into french wine

8/9/2019 A Journey Into French Wine

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By Matthew Jermaine Aubin


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Key Terms

Aging- The process by which wine matures

Aroma- The natural fragrance that emanates from the fermented grape

Body- The body can be real of perceived. The real body refers to the

thicness of the wine in the bottle! whereas perceived is the feel of the wine

in the mouth.

Bou"uet- The Bou"uet is the scent released from the bottle once it isuncored. #nce the Bou"uet dissipates! the wine is left with the aroma

$haptali%ation- This refers to changing the alcohol content of the wine by

adding sugar to the must. This does not add to the sweetness of the wine!

this is caused by the grapes! not from $haptali%ation. &taly and $alifornia do

not allow $haptali%ation

'ry- This refers to a wine low in residual sugar (ermentation- This is the process by which grape )uice turns into wine.

*lucose is broen down into e"ual parts of ethanol and carbon dio+ide in

the presence of yeast.


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Key Terms contd

(inish , This refers to the taste that is left in the mouth after the wine has

been swallowed. &t is the aftertaste! te+ture! and mouth-feel

Must , This is the unfermented )uice of freshly harvested grapes

#enophile , A wine connoisseur

Te+ture , The impression on the palate left by dense! full-bodied wines

Thin , A wine lacing in body! with the viscosity of water inification , The act of wine maing

intner , A wine maer


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Map of French Wine Regions


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History

ine has been around for thousands of years/

Through the ages! wine has played a ma)or role in the development of thehuman speciesThe 0eolithic period 1233-4333 B.$. has the first recorded evidence that

wine was not a seasonal happenstance5ottery first appeared around 6333 B.$. creating the perfect means to

store the beverages of choice

A ma)or breathrough towards understanding 0eolithic wine was adiscovery in northern &ran which dates bac to 2433-2333 B.$.

A large )ar was found with a yellowish residue and with 2 smaller )ars

accompanying themThe yellowish residue contained a high amount of calcium tartrate

which occurs only once in nature! with grapes


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History contd

ild grapes never grew in present day 7gypt! yet much evidence of

wine was found in the 0ile delta area

This is due much to the trade by the bron%e age people of the

eastern Mediterranean region

The middle east was the first area where evidence of wine was

found and it progressively spread out to the greater Mesopotamiaarea

The 2th century B.$. *ree historian 8erodotus describes shipping

wine down the 7uphrates or Tigris from Armenia


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Wine Producing Regions ofFrance Alsace

9ocated on the 7astern border of (rance

with *ermany

The :i+ ma)or types of wine from the Alsaceinclude;


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Alsace Wines


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Alsace wines contd

:ylvaner The :ylvaner grape was originally grown in Austria and was only introduced to the

Alsace region ? centuries ago

:ylvaner grapes give a pleasant! fresh! fruity! and dry wine

The *rapes only cover about >3@ of the vineyards in the Alsace region

$remant d=Alsace This wine is made in the same manner as $hampagne

The wine is fermented twice! the second fermentation being while bottled. The

wine maers add sugar and yeast to the wine which naturally produces carbon

dio+ide hence the bubbles while the sugar ferments to alcohol


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Bordeau

There are ?> types of wine that are produced in

the Bordeau+


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More Bordeau

The :aint-7milion region of Bordeau+ is the oldest wine

producing area of Bordeau+

The ines are generally much more robust! high in color! and

reach their maturity much sooner than other red Bordeau+ wines

The Medoc area is located north of the town of Bordeau+ Medoc wines are red and are described as delicate! medium colored!fine! and elegant

The Margau+ re"uires the most care of the D popular

Bordeau+ wines The grapes sit on a soil of white graves which is a special ind of gravel

brought from the mountains by the river

The Margau+ wines have a full-flavored bou"uet and a magnificent

elegance


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Burgundy

The Burgundy region of (rance is located in the

eastern half and is southwest of Alsace The most popular wine from this region and also the most

popular white wine in (rance is the $hablis

The $hablis comes from the $hardonnay grape The $hardonnay grape grows on a limestone soil rich in

fossils and specialty oysters

This is due to the fact that in an earlier age! a :ea covered

the area


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!hampagne

#ne of the best nown wines in the

worldThe


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!"tes du Rh"ne

9ocated in the :outheast region of

(rance ery diverse wines tae most advantage of the weather and

winemaing conditions of the 3 varieties of wine

; These >3 includeC Cte Rtie- Condrieu- Chteau

Grillet- Hermitage- Crozes Hermitage, Cornas -

Gigondas- Chteauneuf du Pape- Cte du Ventoux


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#anguedoc$Roussillion

The most productive wine region in the

world

5roduces mostly red wines! and are

good for everyday table wines The types of wines created there areC

Corbire! Coteaux du Languedo!Ctes du Roussillon! "itou!

#iner$ois! %aint Chinian! Costires de &imes


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#oire %alley Region

9ocated in the north-west region of

(ranceThis


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Pro&ence

The 5rovence region is located in the :outh of

(rance on the coast of the Mediterranean :ea

&t is most nown for its fruity


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!orsica

$orsica is the &sland found off the southern (rench

coast

&t is affectionately called G9HIle de beautF or The

Beautiful &sland

The wines here are naturally delicious and

generally consist of dry white wines! and rose

wines

These wines must be drun young and fresh! and

the best wines from the region come from the east

and west coasts of the island


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'outh West France

The wines from the :outh est of (rance are very diverse and include red

wine! dry white wine! and sweet white wines

The types of wines produced here includeC 'ergera! 'uzet! Cahors!

Gailla! #adiran! 'ergera! (uran)on! Gailla! #onbazilla

Loated in $er* lose relation to the 'ordeaux region and the +ines

are often onfused +ith one another

,he +ines of the region toda* are of exellent ualit* and follo+ loal

histor* and traditions


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$F()$


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'ources !ited

www.upenn.edu/museum/Wine/wineintro.html

httpCwww.terroir-france.comwineregions.html

*oogle.comimages

$hicen :oup for the ine 9over=s :oul! ?33K. 8ealth

$ommunications &nc. Jac $anfield! Mar ictor 8ansen!Theresa 5eluso

The *eography of ine! ?331. 5lume 5ublicationsL Brian J.

:ommers

*uide to the ines and ineyards of (rance! >16. Alfred A.

Nnopf! 0ew OorL Ale+is 9ichine

a journey into french wine

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