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
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