The production of rosé wine is carried out by maceration limited in time of the film noir grape varieties with the possible addition of white grape varieties. Rosé wine has no legal definition. But its winemaking techniques are very strict and do not allow the mixing of red and white wine in Europe. Two different principles are used: the first – known as quality reception – defines the conditions of this reception. A sign at the entrance must indicate that he is a member of the Charter. This assumes that the environment is in perfect condition and well maintained and that it has a parking space nearby. The interior of the basement must have a sanitary facility and a water point, visitors can sit and they are also sure that the premises and all the equipment used are of impeccable cleanliness (floors, tasting table, spitting bowls, glasses)[132]. There are hundreds of wine competitions around the world, divided into three main types: competitions that represent consumers, those that represent wine professionals, and those that are mixed, which mix the two. In Germany you can discover several Winzenheim (approximately: wine village) as well as two Wintzenheim in Alsace, while in Italy, in the province of Bolzano, several names of municipalities are linked to the wine route, including Caldaro sulla Strada del Vino, Termeno sulla Strada del Vino, Magrè sulla Strada del Vino, Cortaccia sulla Strada del Vino, Cortina sulla Strada del Vino and Appiano sulla Strada del Vino. In Spain, on the island of Tenerife, the largest of the Canary Islands, there is Icod de los Vinos[314] and in Portugal, north of Lisbon, near Pombal, Figueiró dos Vinhos[315]. This is spraying, in which the sugar is converted into alcohol (alcoholic fermentation) and the juice is enriched by the components of the wort. The longer the maceration, the more intense the coloring of the wine becomes.
[78] Tannins are also dissolved, their rate also depends on the rinsing time. The longer it takes, the better the wines are adapted to aging. During this phase, there is a sharp increase in temperature. This is increasingly controlled by temperature control technology.[79] Then comes the malolactic fermentation phase, essential for the production of red wine, malic acid becomes lactic acid, much milder and less acidic in the mouth [80]. The presence of charred figs near the remains of grapes suggests that they served as a sweet adjuvant to camouflage the bitterness of the juice of wild vines. Tania Valamoti explained: « Sweeter figs could be added to grape juices before fermentation or after the fermentation process is complete. » The Aristotle University team will analyze Dikili Tash`s ceramics to determine if tartaric acid was present in the cups. [35] Italy and France remain the main wine producers, but in recent decades their production has decreased considerably[118] (-40% between 1990 and 2008). Over the same period, Chinese production increased 5.9-fold (a growth of 490%). China is focusing more on quantity than quality, but things could change. In addition, Spanish production has increased considerably in recent years, so that Spanish production in 2011 was almost equivalent to that of Italy (39.9 million hectolitres for Spain against 40 million for Italy)[119]. Other sources predict higher production for the same year for Spain (40.3 million hectolitres) than for Italy (40.2 million hectolitres)[120]. In 2014, France would have regained its place as the world`s leading producer (46.2 million hectolitres) ahead of Italy (44.4 million hectolitres) and Spain (37 million hectolitres)[121].
The cheeses themselves form a gastronomic link with wine. These are mountainous and mainly alpine dishes such as Berthoud[247], Cheese Crust[247], Cheese Fondue[256] or Mont d`Or Chaud[257]. The list of fish cooked in wine is long. We notice the Bourride à la sétoise[187], the Catigot d`Anguilles[188], the Matelote d`Anguille[189], the lamprey à la bordelaise[190], the mackerel with white wine[191], the Italian-American Cioppino, then come the river fish with the Pauchouse[192] and the trout with the Vauclusienne[193]. Tap or pipette used to grow© wine in a tank. Viticulture includes all the operations of wine production, as well as the resulting products and grape marc, which is called vat or wine: natural sweet wine, brandy, pomace spirit, liqueur wine, wine vinegar. The constituent processes of viticulture are after harvest or possibly up to the passerine and are distributed until the packaging of the finished product. Wines / wine merchants. In the past, a distinction was made between the wine merchant, who ran an©establishment where wine was consumed locally and wine was also sold to take away, and the wine merchant, who negotiated©© the wines.
The old-fashioned wine merchants have almost disappeared, we©only write the wine merchants (= merchant who runs a shop with fine wines to take away, wine merchant). To be recognized, an appellation must meet criteria and restrictions: limitation of production or territory, regional identity in terms of climate, grape varieties or soil, limitation of sugar content to a certain alcohol content, etc. The only criterion for table wines is to be fit for consumption. If it meets these criteria, a remedy requested by the regional producers will be established by order or decree of the meeting of the regional committees of the INAO. The official inscription of the name is then published in the Official Journal of the French Republic. There are pressing wine, chute wine, grey wine, yellow wine, straw wine, mountain wine, aromatized wine, varietal wine, non-alcoholic wine, brand wine and kettle wine. Capital of the Aquitaine region©in the Limousin in Poitou-Charentes and the department of©Gironde, on the Garonne, 557 km in the N/A of Paris. Well served by rail, road. Climate change is changing the growth cycle of the vine and, in particular, the maturity of the grapes.
As a result, winemaking and wines produced in most wine regions have changed considerably. The wines no longer correspond to those that could have been produced before and jeopardize the typicity of the appellations. Research institutes carry out numerous studies and warn against the subject, such as INRA or chambers of agriculture. [65] [66] [67] The first known representation of barrels is on a bas-relief discovered in the early nineteenth century by a farmer, Toussaint Guérin, in Cabrières-d`Aigues. The scene shows the towing of a boat on the Durance by two slaves. In the boat, which is controlled by a motorist, there are two barrels encircled and, positioned above them, four flat amphorae of the Massaliot type with three other containers resembling cans. This stele was built to the fame of a merchant who specialized in the transport of wines by water and lived in the early Augustan period. [45] [46] Other studies show that a glass of red wine would help fight stress. This may seem obvious since wine contains alcohol, but researchers have also found that the resveratrol in wine inhibits the enzyme PDE4, which is responsible for anxiety when present in the brain at too high a concentration [281]. Despite the fashion of these great international grape varieties, all French, one observation remains obvious: « One grape variety is suitable for one soil, another is not suitable.
In Bordeaux, plant Pinot Noiria and Pinot Blanc Chardonnay, the two royal grape varieties of Burgundy, and you will get very ordinary red and white wines. Come with the great grape varieties from Bordeaux to Burgundy, the result will not be better. The first lesson to remember is therefore that expressed in the correspondence of a soil and a grape variety[57]. Wine tourism is a form of leisure tourism based on the discovery of wine regions and their production. Wine tourism includes many discovery activities: tastings, learning oenology, sensory analysis, sommellerie; Meeting with the owners, the cellar masters, the harvesters; Knowledge of grape varieties, terroirs, classifications and appellations. The range of discoveries of cultural wine landscapes is wide, ranging from visits to museums dedicated to vines and wine to sites inscribed on the World Heritage List.[294] The vinification of sweet wines and sweet wines is carried out either from gratinated grapes or raisins, or with grapes affected by noble rot (due to Botrytis cinerea). The sugar concentration of these grains makes it possible to obtain wines with a capacity of more than 20 grams of sugar per liter. A distinction is made between semi-dry wines (10 to 20 g/l), sweet wines (up to 30 g/l) – these are sweet wines – and sweet wines (from 40 g/l)[87]. The maximum acceptable levels for a number of products and/or their final residues in wine have been set out in the OIE `International Code of Oenological Practice` (2015 version): in its original sense, the neologism of viticulture refers to all activities dedicated to wine production, including viticulture.