french wines

1

Wines of FranceDESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: [email protected] , [email protected] linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com

mailto:[email protected]


http://in.linkedin.com/in/ihmsunilkumar/

http://www.facebook.com/ihmsunilkumar

2

Contents

• Section-I• Section-II• Section-III• Section-IV• Section-V• Section-VI• Section-VII• Section-VIII

HistoryVinesThe Concept of TerroirThe Wine Maker’s CalendarGrape VarietiesRegions of FranceProduction of WineService of Wine

3

SECTION-I: History

4

•Greeks arrived in France in 600 B.C. and brought viticulture with them.•In 200 B.C. Romans captured some of the France and greatly influenced the wine-making •By the 6th century A.D. the Roman Empire disintegrated and Christianity was spread in France.•Now the vineyards came under the rule of monasteries and churches.•Wine-making greatly flourished under their rule•In 1350 one million cases were exported from Bordeaux, and in 1790 six million cases were exported.

History

5

•With the French Revolution in the end of 18th century the vineyards slipped out of the hands of churches and went to the local people.•The Phylloxera epidemic spread in 1860 when a winegrower imported some American vines.•It destroyed about 6.2 million acres of vineyards in France.•The only effective solution found was to graft European vines on these American rootstocks.•The first classification was done in 1855 in Bordeaux

Contd…

6

Section-IIVINES

7

WINESWINES

Wine is an alcoholic beverage obtained from juice of grapes

Vine is one of the oldest cultivated plants known to mankind.

There are over 4000 varieties of grapes, however, only 40 of them have a recognizable flavour.

8

WINESWINES

• There are over 20 vine species. The vine species that produces grapes is called vitis vinifera.

• Study of wines is called Oneology

• The science of growing grapes is called Viticulture.

9

VINEVINE

• For the first four years, a young vine is busy creating a root system and building a strong woody stalk to bear grapes.

• If left to itself, it can proliferate by increasing shoots and by forming new roots whenever it touches soil.

• In order to get quality grapes, the plant has to constantly pruned or trimmed.

10

VINEVINE

• Best wines are produced from plants with the age between 12-30 years, called the ‘prime life’.

• Wines from new grapes are generally light.

11

ENEMIES OF VINEENEMIES OF VINE

12

ENEMIES OF VINEENEMIES OF VINE• Mildew or Oidium - Attacks the root of

the plant.

• Phylloxera - Lives in the root.

• Grubb of the Cochylis - Eats the flowers.

• Red Spider - Sucks the sap.

13

SECTION-IIIThe Concept of

Terroir

14

The Concept of Terroir

• This is what makes French wines unique.• Terroir- Everything the land has to offer.• The basis of naming French wines is terroir.• Instead of the grape French wines are named

after the place.• Places with long hot summers produce robust,

full bodied wines while light, dry and refreshing wines come from milder climates.

15

• The three crucial elements of climate, soil & exposure to sun is represented in the term “ Terroir”

• Good quality wine is produced between 30 - 50º latitude in both hemispheres.

• Vine requires plenty of water.

TERROIRTERROIR

16

• Presence of riversPresence of rivers

– Expanse of water softens the climate, and avoids frosting during harsh winters.

– Used earlier for transportation of wine barrels.

– Sunlight reflects from water onto the slopes.

TERROIRTERROIR

17

TERRIORTERRIOR

SOILSOIL

• Clay holds back the moisture - thereby preventing the root systems from going deep down.

• Chalk is considered to be in between.

• Soil should be high in mineral content

• Should have access to nitrogen, magnesium, calcium, phosphorus, potassium

18

WEATHERWEATHER• Vine is dormant between November to March.

• Between Bud break to Vintage every drop of rain, hour of sunshine and degree of heat effects the quality.

• Sunshine– Reason for climbing

– 1300 - 1500 hours of sunshine in summer

19

WEATHERWEATHER• Temperature

– ideal temperature is 10 deg C - 20 deg C.

– Lowest temperature it can survive is (-18ºC)

• Humid Air

• Frost and Hail are nightmares for wine growers.

20

SECTION-IVThe Wine Maker’s Calendar

21

WINEMAKER’S CALENDARWINEMAKER’S CALENDAR

The entire year can be sub divided into 4 seasons :

WINTERWINTER

JANUARYJANUARYPruning

• After the previous year’s harvest, the vines are pruned.

• Begins after St. Vincent’s day on 22nd January.

• If there is no snow then it begins in December.

22


FEBRUARYFEBRUARY

• Finish pruning.

• Take cuttings for grafting and graft indoors.

• Copper Sulphate is sprayed.

23


SPRINGSPRING

MARCHMARCH

• Sap begins to rise from dormancy.

• Soil is aerated.

24

WINEMAKER’S CALENDARWINEMAKER’S CALENDARAPRILAPRIL

• Vineyard is cleared.

• 1 year old cuttings from nursery are planted.

• The vines are trained to the favourite Double Guyot method so as to allow maximum exposure to the sun.

25

Double Guyot Geneva Double Curtain

26


SPRINGSPRING

MAYMAY

• Frost danger.

• Stoves are lit.

• Reworking on soil and destroying weed.

27


JUNEJUNE

• Vines start flowering

• Temperature reaches 18-20ºC.

• Sulphur is sprayed to destroy Oidium.

28


JULYJULY

• Surplus branches are cut, so as to provide greater concentration of flavours to the ones that are left.

29

WINEMAKER’S CALENDARWINEMAKER’S CALENDARJULYJULY

• Chemical sprays are used to kill any diseases, but needs to stop well before harvesting, to avoid any trace remaining in the grape.

• Wine is sprayed with Bordeaux mixture.

• Weeds are removed, wines are trimmed

30


AUTUMNAUTUMN

AUGUSTAUGUST• Subsequently, each fertilised

flower expands into a recognizable grape.

• The sugar content in the fruit increases, thereby reducing the acid levels .

• The grape undergoes colour change in this cycle, which should be closely monitored.

31


SEPTEMBERSEPTEMBER

• By the third week grape is ready and vintage begins.

32

WINEMAKER’S CALENDARWINEMAKER’S CALENDAROCTOBEROCTOBER

• Grape harvest continues through first two weeks. Hand Picking -Hand Picking - Better selection of grapes, though time consuming.

MachineMachine - Faster process, does not guarantee quality of grapes.

• When picking is over, manure is spread and land is ploughed.

33


NOVEMBERNOVEMBER

• Long Vine shoots are cut and used for fuel.

• Vineyard is ploughed to

move soil over base of wine to

protect from frost.

34


WINTERS WINTERS

DECEMBERDECEMBER

• Soil redistributed if washed by rains.

• If there is no winter then pruning begins.

35

Section-VGrape Varieties

36

• Some factors which differentiates grape variety are:

Size of the grapeSize of the grape

– Smaller the fruit, the more concentrated are the flavours. Eg. Riesling, Cabernet Sauvignon.

GRAPE VARIETIESGRAPE VARIETIES

37

Skin Skin

– Thick skinned grapes produce aromatic wines.eg. Sauvignon Blanc.

– Thin skinned grapes produce neutral wine, although Gewurtztraminer , Semillion responsible for noble rot ( Botrytis cinerea) produce sweet wine with brilliant aroma

GRAPE VARIETYGRAPE VARIETY

38

Sugar ContentSugar Content

– The sugar content dictates the alcoholic strength of the wine and sweetness of the wine.

– The crucial decision to pick the grapes largely depends on the sugar content and acidity. As they ripen, sugar content increases & acid decreases.

GRAPE VARIETYGRAPE VARIETY

39

GRAPES

• Sugar content is examined by a “refractometer”.

• The system for measuring ripeness of a grape is called “Brix”. This is approximately equal to double the potential alcohol of the wine if all the sugar is fermented. 19.3 Brix = 10% alcohol by vol.

• 1 Brix = 1 gm sugar per liter of water.

41

•The classification system in reality evolved in 1930’s.•The economic depression during this time resulted in the plantation of hybrids, thus there was a wine surplus and nefarious blending.•In 1932 the Institute National des Appellations d’origine(INAO) was founded in Paris.

Classification

• It covers the following aspects:Production areaVine varietiesRipeness and alcoholic strengthYieldsVine densityWine making and distillation

42

•Appellation d’Origin Controlee(AOC):It represents around 52% of all French wines•Vins delimites de qualite superieur(VDQS):It was founded in 1937 and contributes only 3% of total French wine production.•Vins de Pays: It was created in 1970 and formalized in 1979. It is related to country wines and gives some guarantee of authenticity and quality. It contributes to the 33% of total production.•Vin de Table: It is for the ordinary wines or table wines. It was earlier known as Vin De Consommation Courante (VCC) or Vin Ordinaire. These wines can be a blended with wines from the EU(European Union).

Contd…

43

Principle Grape Varieties

44

Cabernet Sauvignon

• Mother of all reds• Grown chiefly in

Bordeaux• Blended with Merlot,

Malbec, Petit Verdot, Cabernet Franc

• Rich colour• Often made into Vins de

pays in the Languedoc region

45

Cabernet Franc

• Light bodied• Mainly grown in

Bordeaux• Some parts of the

Loire valley also.• Used to make Chinon

and Bourgeil

46

Merlot

• Bordeaux• Used as a blend

generally• Vins de Pays of the

Languedoc Region

47

Pinot Noir

• Primary red grape of Burgundy

• Goes into famous reds of this region- Bonnes Mares, Corton, Musigny, Pommard, Beaune, Richebourg and Volnay

• One of the three grapes used in making Champagne, the others being Chardonnay and Pinot Meunier

48

Syrah

• Believed to have originated in Persia

• DNA testing of the grape revealed that Syrah originated from the Rhone Valley

• Grown mainly in northern Rhone

• Famous wines- Cornas, Hermitage and Saint Joseph

49

Gamay

• Extensively in Beaujolais

• Produces fruity, light to medium bodied red wines

50

Chardonnay

• Most widely used• Also called white

Burgundy• Most great white wines

from Burgundy such as Chablis, Meursault and Pouilly-Fuisse

• Used in Champagne as well

51

Chenin Blanc

• Used most widely in the Loire Valley to make Vauvray.

52

Riesling

• Grown in Alsace• A very famous wine

called Riesling

53

Sauvignon Blanc

• Mother of all whites• Grown in the Loire region• Pouilly Fume and

Sancerre- 100% Sauvignon Blanc only

• Also grown in Bordeaux• Blend in sweet wines

54

Semillon

• Rarely used on its own

• Generally used in combination with Sauvignon Blanca and Muscadelle to make Sauternes and Bordeaux Blanc.

55

Merlot

Pinot Noir

56

GamaySyrah

57

Chardonnay

Chenin Blanc

58

Riesling

Sauvignon Blanc

59

Semillion

Gewurztraminer

60

SECTION-VIRegions of France

61

Regions of France

62

Bordeaux•It is situated in the western France with Cognac in the north It is sited on the either side of the river Gironde. •80 % of the wines produced here are red.

•Bordeaux wines have a reputation based not on the actual quality but on a perception that the wines are the best in the world.

Terroir

•Soil: Gravelly Limestone and Clay Soil•Climate: Moderate and humid due to the river

Gironde.

63

Great wines of Bordeaux•Chateau Haut Brion

•Chateau Latour•Chateau Mouton Rothschild•Chateau Margaux•Chateau Lafite Rothschild•Chateau Petrus•Chateau D’Yquem (W)

Grape Varieties

White•Semillion•Sauvignon Blanc•Muscadelle

Red•Cabernet Sauvignon•Cabernet Franc•Merlot

64

Burgundy (Bourgogne)•It is situated in east central France, towards the south of Champagne.•Principle grape varieties are Gamay and Pinot Noir for red and Chardonnay for white

Chablis (w) Beaujolais•Pouilly Fuisse (W) Pommard

Terroir•Soil: Limestone•Climate: Semi-Continental

Famous Wines

65

Rhone•It takes its name from the Rhone river valley and is located in the south east of Paris.•The best wines come from the southern part of this valley.

•90 % of these wines are red with a higher alcohol content than most of the French wines.•There are more than 15 varieties of grapes used here, some of them are Syrah, Grenache and Cinsalt.

66

Famous Wines•Chateau Neuf du Pape

•Cote du Rotie•Hermitage•Tavel (Rose)

Terroir

•Soil: Granite in north, sandy in south. •Climate: Hot summers and autumns,

significant humidity due to Rhone river.

67

Loire •Loire is the longest

river in France.• Loire valley is situated towards the western part of the country.

Terroir

•Soil: Combination of clay, granite, chalky, limestone and volcanic soil•Climate: Relatively cool climate

68

Major Wines

•Vouvray•Puilly Fume (W)•Anjou (Rose)•Muscadet (W)

Grape Varieties

Red•Cabernet Sauvignon•Cabernet Franc•Gamay•Pinot Noir•Pinot Muniere

White•Chenin Blanc•Sauvignon Blanc•Muscadet•Chardonnay

69

Alsace•It is situated in the far northern France bordering Germany.•This region has a very difficult history of shifting belongingness between France and Germany.

Riesling (W) Gewurztraminer (W)•Tokay ‘D’ Alsace (W) Sylvaner (W)

Terroir•Soil: Combination of granitic rock, sandstone

and limestone.•Climate: Continental climate.

Famous Wines

70

Champagne•It is the most northerly vineyard area of France situated in the north-east of Paris.•The vineyards are one of the smallest and low yielding as compared to the rest of France.

•This area is famous all over the world for its sparkling wines.

Terroir

•Soil: Thick layer of chalky soil.•Climate: Very cold.

71

Only three grape varieties are grown in this region - Chardonnay (W), Pinot Noir and Pinot Muniere.

Grapes

Major Shippers

•Dom Perignon•Piper Heidsieck•Bollinger•Ruinart•Pommery

72

Production of Wine

73

Wine Making in France

• Yearly cycle begins in April.• Six weeks later flowering occurs.• Grapes ripen by autumn.• Grapes are picked when they have attained

desired balance between acidity and sugar.• Tossed into large vats for fermentation.• During this process, yeast converts the natural

sugar in the grapes into alcohol and carbon dioxide.

74

Contd…

• Yeast- naturally occurring or added

• Strict temperature control

• Fermentation stops when all the sugar has been converted to alcohol.

• But if there is high sugar content, fermentation stops at 14% alcohol content.

• Sweet wines like Sauternes are made in a similar manner.

75

Contd…

• After fermentation, wine is put into wooden tanks or barrels for MATURATION.

• In wooden containers, some evaporation occurs.• Periodical topping of the barrels is done to avoid

excessive exposure to air.• Particles called ‘Lees’ settle at the bottom of the

tank during maturation.• Just before bottling, filtration is done to remove

any remaining lees.

76

Handling the fruitHandling the fruit

• The objective here is to prevent the weight of large quantities from crushing the grapes before they reach the cellar.

• Unhealthy grapes are discarded in the vineyard.

• The final sorting is done in the winery.

77

Crushing / PressingCrushing / Pressing• Nearly all grapes ( White & Red) are de-stemmed

since the stalks contain bitter tannins it is done in Egrappoire.

• Fresh & fruity white wines are made by pressing the grapes as soon as possible after picking.

• The objective is to prevent the juice from picking up any flavours or ‘extract’ from the skin.

MAKING WHITE WINEMAKING WHITE WINE

78

• Care needs to be taken that pressure is gently applied. Too much of it would result in the pips breaking, thereby making the juice bitter.

• Types of press : Vertical / Willmes Bladder press

Free run Juice - Juice from the first pressing without any real pressure. Upto 70% can be free run juice, allowing only 30 % to be extracted by pressing harder.


79

• For fuller & robust wines with more flavour

and tannins are made by holding the skin in contact with the juice for about 24 hrs after crushing.

Addition of SOAddition of SO22

• Small doses of sulphur dioxide is added to the crushed grapes (must) to protect the must from premature fermentation.


80

• It also prevents oxidation, which at this stage is harmful and could result in decay in the wine & loss of freshness, aroma & even colour of the juice.

• The amount is regulated by law.


81

Clarifying the juiceClarifying the juice

• Juice produced has suspended solids (skin, flesh, pips , dirt).

• Fermentation being the next process with these solids would result in bitterness.

• Clarifying the juice is done by :

Settling /Filteration / Centrifuging.


82

FermentationFermentation

• Carried out in Oak barrels or stainless steel vats.

• The SS vats are double layered, and has a layer of ammonia as a cooling agent.

• Another method is to dribble the water continuously down the outside surface.


83

• SS is preferred as it is strong, easy to clean, good conductor of heat and versatile.

• Temperature : 10-15ºC

• Duration : 4 - 6 weeks


84

YeastYeast

• Cultured yeast is used. Some wineries kill all natural yeast present by flash pasteurization method ( 85ºC) so as to have total control over the process.

Temperature riseTemperature rise

• 30-35 ºC (yeast dies at 35-40º C)


85

Dry wineDry wine - all sugar converted into alcohol(16 %v/v)

Semi drySemi dry - interrupt fermentation process. Addition of sulphur or filter the wine of the yeast or blend sweet grape juice.

LeesLees - - Dead yeast cells that settle at the bottom.


86

Filteration / RackingFilteration / Racking

• The wine must again be clarified to rack it off its lees. Sometimes lees are left in the wine (Sur lie).

• Fining agents ( egg / bentonite/gelatin/ isinglass) are added to remove

excess proteins and other solids to produce a clear wine. Cold stabilization could be another method.


87

Cold StabilizationCold Stabilization

• The wine is chilled down to -5º C to precipitate any solids which may be

removed.

• Furthermore, to avoid formation of crystals by tartaric acid when bottled ( a vital ingredient present in the wine).


88

Handling the juice ( SO2 )

Crushing & Pressing

Juice Clarification

Fermentation

Filtration

Cold Stabilization

Blending / Aging

Bottling


89

MAKING RED WINEMAKING RED WINE• The colour of the red wine comes from the

grape skin, and not the juice.

• Grapes are fed into crusher. There after pumped into fermentation vats.

Heating the MustHeating the Must

• One of the modern ways to get a deep red colour to the wine is to boil the must before

fermentation.

90

MAKING RED WINEMAKING RED WINEFermentationFermentation

• This process is usually carried out in open vats for 14 days at 24ºC.

• The skins float on the top due to CO2 bubbles and forms a cap.

91

MAKING RED WINEMAKING RED WINE• It is vital that it is mixed back in the liquid below

for 2 reasons :

– It forms the essential colouring and flavouring matter.

– If left to dry, bacteria will start growing thus ruining the wine.

92

• Pressing takes place after the free run wine has been removed from the fermentation vat.

• Skin is pressed in hydraulic basket by a descending plate which forces the juice

called Vin De Presse.

• At the discretion of the wine maker, it may be added to the first run to provide

tannins and character to the wine.

MAKING RED WINEMAKING RED WINE

93

Malolactic FermentationMalolactic Fermentation

• It is secondary fermentation wherein malic acid present is converted into lactic acid & CO2 by bacteria present n the grape juice. Highly

desirable for red wines as it – Lowers sharpness, increases stability, adds to the

complex flavours.

• Carried out at room temp of 20 deg C.


94

Fining / Racking

• Same as white wine

Aging/ MaturationAging/ Maturation

• There are 2 separate & distinct ways in which wine can age :

– Oxidative aging - in contact with oxygen. Barrel aging. Barrels are Oak from Burgundy or Bordeaux.


95

– Reductive aging- Oxygen supply is cut off. Bottle aging. Once the wine is bottled, the only oxygen available is the limited amount dissolved in the liquid or trapped between the liquid & the cork.)


96

Handling the juice ( SO2 )

Fermentation / Carbonic Maceration.

Pressing

Filtration

Malolactic Fermentation

Blending / Aging

Bottling


97

• Grapes are de-stemmed.

• Crushed.

• Fermentation - for a very short time.

• Racking and Finning.

• Bottled.

MAKING ROSE WINEMAKING ROSE WINE

98

• 1st Chai – Wine stays in oak for 1 year and is regularly

topped up and racked.

• 2nd Chai -

– Moved from 1st Chai in November

– Left to mature till next summer and then it is bottled.

STORAGE OF WINESSTORAGE OF WINES

99

EXAMPLESEXAMPLES• Many white wines - are bottled young, but

improve enormously in the bottle.

• Champagne / Port - are matured entirely in the bottle.

• Fine Red wines - 2-3 years in a barrel, and perhaps another 5-7 years in a bottle.

• Sherry- Aged entirely in the barrel.

100

BOTTLINGBOTTLING

• Before bottling, the wine must be checked for its stability, as it remains vulnerable to oxidation and contamination until the cork goes in.

• The bottle is first filled with nitrogen ( to remove any oxygen)

• Wine filled in through a long nozzle to the bottom, pushing out the gas as the level rises.

101

BOTTLINGBOTTLING

• Bottles of Standard wines are heated to 55ºC to prevent any further fermentation.

• Many light / Rose and few Red wines benefit from being bottled with a degree of carbon dioxide dissolved in them too give a refreshing sharpness to the wines.

102

CORK

103

CORK

• Wine must be sealed to stop air entering the bottle. Cork is the traditional stopper.

• Cork is the thick outer bark of the cork oak, Quercus suber, concentrated in the Mediterranean area and the neighboring Atlantic coasts. Portugal produces half of the total supply.

104

CORKProcess

• The bark is cut from mature trees every 9 - 10 years between the months June & August. Each tree has a productive life of 165 years.

• Sheets are stacked to dry for 3 months.

105

CORKProcess

• Later boiled in vats.

• Stored in dark, cold cellars for several months.

• Corks are now cut from the thickness of the bark.

106

• Its light, clean, available in vast quantities, almost impermeable, smooth, unaffected by temperature, rarely rots, extremely hard to burn, and most importantly, it is uniquely elastic, returning after compression exactly to its original form.

• It goes brittle very slowly and crumbly over a period of 20-50 years

WHY WHY CORK?

107

DISADVANTAGESDISADVANTAGES

• Cork at times develops a musty smell.

• Corks are sterilized during manufacture, but sometimes one or two of the many cells that make up the cork are infected with fungus. When these cells are in contact with the wine, the wine picks up the smell and becomes ‘corky’.

108

SizeSize

• A normal wine cork is 24mm in diameter, compressed into an 18 mm neck.

• For Champagne, a 31 mm cork is compressed into a 17.5 mm neck.

109

FACTORS DETERMINING COST OF FACTORS DETERMINING COST OF WINEWINE

• Grape Variety- Viticulture cost.

• Hectoliter per hectare

• Storage Cost

• Evaporation

• Labour Cost

110

LOOKING AFTER WINESLOOKING AFTER WINES

• Dark Cool Place

• Well aired, ventilated cellar.

• Temperature 7-21ºC.

• Kept lying position for cork to remain moist.

111

SERVICE OF WINESSERVICE OF WINES

• Host presents the selected wine with label facing the guest.

• Opened on side station.

• 30 ml for tasting to host.

• If selected served 3/4 of the glass.

112

DECANTING WINESDECANTING WINES

• Ideally decanted into a carafe.

• However it is unpredictable.

• Young wines are best when aerated.

• French people never decant wines.

113

IDEAL TEMPERATUREIDEAL TEMPERATURE

• White - Sweet - 4-6ºC Dry- 6-10ºC

• Red - 8-14ºC

• Rose - 10-13ºC

114

Reading A French Wine Label

115


116


117

DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: [email protected] , [email protected] linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com



http://in.linkedin.com/in/ihmsunilkumar/

http://www.facebook.com/ihmsunilkumar

french wines

Technology