Wines and french wines

Content• Definition

• History

• Classification

• Laws

• Regions

• Nomenclature

Definition

“Wine is the alcoholic beverage obtained from the fermentation of the juice of

freshly gathered grapes, the fermentation taking place in the district of origin

according to local tradition and practice.”

Classification of Wines:-Based on Types:-

Wine

Table Wine Sparkling WineFortified Wine

Champagne

OtherSparkling wines

1)Sherry2)Port3)Madeira4)Marsala5) Malaga

1)Moet etChandon 1)Asti Spumante

2)Sekt3)Cava

Based on Colour:

Wine

RedWhite Rose

1)Chateau Mouton Rothschild2)Ruby Post3)Malmsay Madeira

1)Chablis2)Champagne3)Sherry

1)Tavel2)Mateus Rose3)Pink Champagne

Based on Sugar Content:-

Wine

DrySemi Dry/Semi Sweet

Sweet

Amount of SugarIs less then 0.6%Of the weight

Sugar contentBetween 0.6 to2.2 % of total weight

Sugar contentMore than 2.2%Of the total weight

Therapeutic Value of Wines:-

1) White wine is rich in vitamin B which helps in digestion of food.

2) It acts as a tonic in convalescence.(time in recovering illness)

3) It is psychologically more beneficial and it raises the spirit.

4) It stimulates the appetite.

5) Grape sugar is readily absorbed by the body.

6) Like any other alcoholic beverage, it is a quick source of calorific energy.

7) It kills the germs because of the alcoholic and acid present in it.

8) Provides calories. 1 quarter of wine (750 ml) having 10% alcohol will

provide

850 cal of energy equals 600 ml of milk.

9)It contains vitamin A,B & C.

Wine making

VITICULTURE

CULTIVATION OF VINES

PLOUGHING

PRUNING

SPRAYING

WEEDING

HARVESTING

VINIFICATION

• THE PROCESS OF MAKING WINE

• CRUSHING

• FERMENTATION

• RACKING• FINING• FILTRATION• MATURING

• BLENDING

• BOTTLING

THE GRAPE

Constituents of grapes

Stalk - TANNIN

Skin – The skin contains the pigments anthocyanes and flavones that give colour to the wine. The skin is covered with a waxy substance called bloom which contains bacteria, moulds, and millions of wild and wine yeasts including saccharomyces ellipsodium in various forms which convert the grape sugar to alcohol.

Pulp- contains liquid, sugar (glucose and fructose), and acids, such as tartaric, malic, and citric acids. It amounts to 80-85 per cent of the weight of the bunch. Water content 80% and sugar 10-25%

Pips - these are the small seeds of grapes. These contain both tannins and oils. They give an unpleasantly bitter flavor to the wine and are discarded during winemaking.

The grape

Vine

The soil

• Sherry —Vineyards in South Spain, chalky soil with some clay.• Italy—Vineyards in Tuscany producing Chianti. Italy's best known wines

have very stony soils, where as Piedmont another region has a limestone soil with a high iron contest.

• Port—Vineyards in Douro Valley or Northern Portugal has slaty soil.• Burgundy—Vineyards in Central Eastern France. The range of soils runs

from a poor granitic soil to alkaline limestone.

• Bordeaux has poor soils, mostly gravel or pebbles covering a base of limestone, clay and chalk.

• In Champagne a poor, thin loam (fertile soil of clay and sand containing

humus) top soil covers a chalky base, which drains the vine roots.

The climate

• The vine needs a good balance of moisture and heat. • Temperature is ideally continental averaging 14°C-16°C (57°F-61°F). • The lowest annual temperature necessary for the vine to flourish is 10°C

(50°F). • It is established that the vine needs about 69 cm (26 inches) of rain per year

- mainly in winter and spring - and at least 1400 Hours of sunshine per year.

• A prolonged growing season allows the grape to develop and ripen slowly, resulting in more definite aromas and more pronounced fruit flavours.

Microclimate – climate of single vinyard, It could be caused by hills or mountains protecting the vines from heavy winds or even a break in the mountain range allowing the air to freshen and fan the vines in very hot weather.

Latitude - The lines of latitude which mark the two extreme variations are 30° and 50° in both the northern and southern hemispheres.

First step : Harvesting and De stemming

• Harvest is the picking of the grapes and in many ways the first step in wine production.

• De stemming: is the process of separating stems from the grapes.

If wine maker is producing wine intended for early drinking the stalks are removed in a machine which the French call "Foulloir Egrappoire"

Beoujolais Nouveau is one of wines made this way.

CRUSHING – the old foot trotting method is being used only in

remote mountain districts now.

Hydraulic and Archimedean screw presses are popular in some regions

Revolving cylinder or the pneumatic bar press. This is like a large balloon inside a cylinder. The balloon is placed amongst the grapes and then inflated forcing the juice out through slatted sides. The juice thus produced is called Must.

FERMENTATIONsaccharomyces ellipsoideus & apiculatus

A chemical process by which sugar is converted into alcohol

Natural sugar from Carbon dioxide gas the grape pulp given off

Yeast occurs on theskin of the grape

SUGAR + YEAST = ALCOHOL + CO2

C H 0 -----------------2C H OH + 2 CO6 12 6 2 5 2

For white wine, • Fermentation is normally undertaken in large stainless steel

tanks, and the grape skins are removed before the process begins.

• Some full bodied white wine varieties, such as Chardonnay can also be fermented in oak barrels to allow greater flavour and complexity.

For Red wine - Can either be fermented in stainless steel tanks, oak barrels or traditional open concrete fermenters.

Note: The type of fermentation selected is determined by what type of wine the winemaker intends to make.

MALOLACTIC FERMENTATION• Malolactic conversion is a process of a change in wine

where tart malic acid is converted to softer-tasting lactic acid.

• It is accomplished by lactic acid bacteria, which consume malic acid to produce energy.

• Also called as Secondary fermentation. It also adds flavor and complexity to both red & white wines

• Undesirable for wines to be bottled and sold youngMACERATION CARBONIQUE – this is modern system of

controlling speed of fermentation. Whole grapes are put in the fermenting vat, which is sealed and is fitted with a valve, which allows carbon di oxide to escape when a certain pressure is reached with in the VAT.

FermentationFermentation

Malolactic fermentation

AGEING:

The process of maturing a wine to improve flavor, palate feel and overall experience. Ageing is most noticeably the process of the tannins in the wine reacting with other components until they are unable to stay in solution, where upon they become sediment.

BLENDING

Bottling and corcking

The cork of still wine is porous to allow the wine to breathe and to prevent it from turning into vinegar.

Red Wine making flow chart

White wine

Rose WineA rosé wine has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques.There are 2 major ways to produce rosé wine.

Skin contact: Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days.

Blending: the simple mixing of red wine to a white to impart color, is uncommon.

Vintage

A vintage wine is one made from grapes that were all, or primarily, grown in a single specified year, when the temperature , rainfall and climate and everything is best are accordingly dated as such.

Wine-Serving Temperatures

White and Rosé wines chilled to 45-55 °F (9°C-13°C)

Sparkling wines 45 °F (6°C-9 °C)Most Red wines served 60-65 °F

(13-18°C)Very good Red wines 70 °F (21

°C)

Wine

Wine Tasting• Color/Clarity• Body - “legs”• Aroma - Bouquet• Taste - Sweet, Sour,

Bitter or Salty• umami

Wine Diseases

• Oidium Tuckerii: A powdery mildew which covers the grapes, splitting & rotting them

• Phylloxera Vastatribe: A louse like almost invisible, attacks the root

• Grey Rot: A fungus which attacks leaves and grapes, looks like grey mold. This gives unpleasant flavours to wines

• Noble Rot: This fungus dries the grapes and helps in preparing natural sweet wines.

• Coulure: Unsuitable weather during flowering results in poor pollination, yielding less grape bunches and poor development.

Faults in wine

• Excess sulphur-During the fermentation process sulphur dioxide (SO2) is added to check the actions of wild yeast. It also acts as preservative. Addition of too much of it leaves an unpleasant smell which resembles the smell of a burnt matchstick on the wine.

• Oxidation- During the ageing process, the air invades the wine through very fine pores of the wood and the alcohol interacts with the oxygen. When exposed to oxygen for a long period of time, white wine, especially, assumes a brownish colour.

• Corked During storing, the wine bottles are stored horizontally to prevent the cork from drying out. When stored horizontally, the cork comes in contact with the wine, swells, and does not allow the air to go in. The cork that is contaminated with strong mouldy smell by a substance called trichloranisole (TCA) during the sterilization process spoils the wine during the contact. The wine takes on the smell of the faulty cork. This should be returned to the supplier.

• Vinegar- Wine turns vinegar when it is exposed to oxygen for long duration and also by the activities of acetobacter bacteria if unchecked, which acts on alcohol and converts wine to vinegar.

• Hydrogen Sulphide- This has the smell similar to a rotten egg. The wine takes on the smell of rotten egg when the yeasts react with sulphur dioxide during the fermentation. However, this fades away when the wine is decanted. This occurs mainly in red wine.

• Formation of crystals- sometimes there may be the formation of potassium bitartrate crystals on the cork in the wine which may spoil the appearance of the wine. However, the crystals, which are also called a wine diamonds, can be retained in the bottle by pouring the wine gently into the glass. It is commonly found in German wines.

• Foreign materials and sediments

WINE COUNTRIES

• Top Producing – France, Spain, Italy, Portugal, Chile, Australia, New Zealand, California (US), Germany, South Africa

• Top Wine Consuming- France, Portugal, Italy, Argentina, Spain, Switzerland, Chile, Austria, Greece

GRAPE VARIETIES

• WHITE-

Chardonnay, Semillion, Chenin Blanc, Gewurztraminer, Muscat, Muscadet, Pinot Blanc, Pinot Gris, Riesling

• RED-

Cabernet Sauvignon, Gamay, Syrah, Grenache, Nebbiolo, Pinot Noir, Merlot

French Wine

WINE REGIONS OF FRANCE

FRANCE

• One of the Largest producer and consumer of wines

• Code du vin- Strict quality control procedures

Wine laws

VQPRD

• VINS DE QUALITÉ PRODUITS DANS DES REGIONS DETERMINÉES…..

• Quality Wine

• Divided into 02 Sub catergories

AOC (Appellation d’ Origine Controlee)

• The highest quality of all French wines. Designated regions with strictly limited production and quality that vary according to the appellation. Many AOC (e.g. AOC Burgundy, AOC Burgogne) can include many smaller (and higher quality) Appellation d’ Origin Controlee.

CONTD…

• Area of Production.

• Grape varieties used.

• Pruning and cultivation method.

• Maximum yield per hectare.

• Minimum alcohol content.

• Methods of vinification and preservation.

• Note:- AOC wines presently comprise about 25% of France’s total production.

VDQS (Vin Delimite ď Qualite Supérieure)

• In between Vin de Pays and AOC wines in quality.

• Designated regions.

• Area of production.

• Grape varieties used.

• Minimum alcohol content.

• Methods of vinification and viticulture.

• Note:- The total production of VDQS wines is about 5% of France’s total.

VINS DE TABLE

• Second Label……..

• This are local still wine produced in France

• 40% of the wine under this label

• No restriction on the grape varieties

• Vintage Labels are not allowed nor area of production.

Vin de Pays

• Local/Country Wine;

• Grapes from recommended region;• With minimum alcohol content;• Comes from locality stated on the label.

Note:- Vin de pays is regional wine without any government controlled labeling.

Principal Wine Regions

• ALSACE

• BURGUNDY

• BORDEAUX

• CHAMPAGNE

• LOIRE

• RHONE

Divisions in Wine regions in France

Country

Region

District

Sub District

Commune / Village

Chateau

France

Bordeaux

Medoc

Haut Medoc

Paulliac

Chateau Latour

 Bordeaux is probably the most well-known wine region in France. Bordeaux counts for one third of the good quality French wine (AOC).Bordeaux wine are also Called Claret in Great Britian

Bordeaux WineMovie

BORDEAUX•MEDOC• GRAVES• SAUTERNES• POMEROL• SAINT EMILION

Bordeaux Grapes

White

• Sémillon• Sauvignon Blanc

• Muscadelle

Red

• Cabernet Sauvignon• Cabernet Franc

• Merlot

• Malbec• Petit Verdot

The Médoc is situated north of the town of Bordeaux, on the left bank of the Gironde. Médoc is divided in two parts, the Haut-Médoc in the south, near the town, and the north part traditionally called Bas Médoc.Wines from Médoc are red. They are delicate, medium colored, they are fine and elegant; often tannic when young, harmonious and splendid when matured.

MEDOC

MEDOC• BAS MEDOC & HAUT MEDOC

• Haut Medoc – a) Margaux

b) Pauillac c) St. Estephe

d) St. Julien

Margaux lays on a soil of white gravel - a special kind of gravel brought from the mountains by the river. In Margaux, Chateau Margaux produces the most delicate wine of the Médoc. Margaux wines have a full-flavored bouquet and a magnificent elegance.

MARGAUX

MARGAUX

• CHATEAU MARGAUX

• CHATEAU PALMER

Pauillac is the best appellation of Bordeaux with three premiers grands crus classés (1st great growth) out of 5. The great châteaux of Pauillac are Château Lafite, Château Latour and Château Mouton-Rothschild.Pauillac wines generally have a lot of body, tannic and acid when they are young; they have a bouquet with aromas of blackcurrant and cedar when they age.

PAUILLAC

PAUILLAC• CHATEAU LAFITE

ROTHSCHILD• CHATEAU LATOUR• CHATEAU MOUTON

ROTHSCHILD

Just a little bit less powerful than Pauillac.

SAINT- JULIEN

SAINT JULIEN

• CHATEAU LAGRANGE• CHATEAU BEYCHEVELLE

Saint-Estèphe is a true "terroir" wine. It produce fruity and full bodied red wine.

SAINT- ESTEPHE

SAINT ESTEPHE

• CHATEAU COS D’ESTOURNEL• CHATEAU MONTROSE

• CHATEAU SAINT PAGODE DE COS

First Growth(premiers cru)

• Vineyards commune

• Ch.Lafite-Rothschild Pauillac

• Ch.Latour Pauillac

• Ch.Margaux Margaux

• Ch.Mouton-Rothschild Pauillac

• Ch.Haut-Brion Pessac

Few More wines

• Ch. Gruaud-Lacrose St Julien• Ch.Lascombes Margaux• Ch.Brane-Cantenac Cantenac• Ch.Pichon-Longueville-Baron Pauillac• Ch.Pichon-Longueville-Lalande Pauillac• Ch.Ducru-Beaucaillou St Julien• Ch. Cos-d’Estournel St Estephe• Ch.Montrose St Estephe

Saint-Emilion is the oldest wine area of the Bordeaux region. Saint Emilion wines are considered the most robust of the Bordeaux. They are generous, very colored, and reach their maturity quicker than other red Bordeaux.

SAINT- EMILION

SAINT EMILION

• CHATEAU CHEVAL• CHATEAU AUSONE• CHATEAU CANON• CHATEAU FIGEAC• CLOS FOURTET• CHATEAU PAVIE

The area of Graves gets its name from the soil. Graves are a mix of gravels, clay and sand carried out by the river. Graves appellation is located just outside the town of Bordeaux. The red wines of Graves are recognizable by their garnet-red color, rich, attractive and more robust than the other Médoc wines. Two third of Graves wines are white. Among the best white wines in Bordeaux, they are generally fresh, fruity and dry (some time half-dry).

GRAVES

GRAVES RED WINES.Vineyard CommuneCh.Olivier LeognanCh.Haut-Brion PessacWhite winesCh.Carbonnieux LeognanCh.La Tour-Martillac

Sauternes is famous for sweet wines such as Yquem, Raymond-Lafon and Rieussec. They are among the best dessert wines in the worldSauternes is made with noble rot (also called Botrytis Cineria, a moisture covering the grape).The wines from Sauternes are naturally sweet, golden in colour that turns amber in a matured wine.

SAUTERNES

Exceptional Wine

• Ch.d’ Yquem Sauternes

Pomerol is the smallest wine producing area in the Bordeaux region. However Pomerol hosts one of the most famous of all: Chateaux Petrus.The Pomerol wine can be more robust than others in Bordeaux. They have an exclusive velvety quality. Pomerol is at its very best when the bottle reaches the age of 15!

POMEROL

POMEROL• CHATEAU POMEROL• CHATEAU PETRUS• CHATEAU LA FLEUR

PETRUS• CHATEAU LE PIN

BURGUNDY

• COTE D’OR –

• COTE DE BEAUNE

• COTE DE NUIT

• CHALONNAIS

• MACONNAIS

• BEAUJOLAIS

• CHABLIS

RED WINES FROM COTE DE BEAUNE

•POMMARD

•BEAUNE

•VOLNAY

•CHASSAGNE MONTRACHET

WHITE WINES•CHASSAGNE MONTRACHET

•PULIGNY MONTRACHET

•BATARD MONTRACHET

•LA CHEVALIAR MONTRACHET

•MEURSAULT

Produces great red wines. They are all robust and elegant red wines with an intense and fragrant bouquet.

COTE DE NUITS

•GEVREY CHAMBERTIN

•CLOS DE TART

•CLOS DE LA ROCHE

CHALONNAISE

CHALONNAISEThis region lies south of the Côte de Beaune, and to the south again is the Mâconnais. The four renowned wines of the Côte Chalonnaise, Rully, Mercurey, Givry and Montagny, are named after the four main villages of the region.

WINESRED

• MERCURY

• GIVRY

• RULLY

WHITE

• BOUZERON MONTAGNY

MACONNAISE

MACONNAISEThe Mâconnais lies south of the Côte Chalonnaise, north of Beaujolais, and is the most southerly region in Burgundy where the classic Pinot Noir and Chardonnay grapes are to be found. Without doubt the vineyards around Mâcon produce some of the best value Chardonnay in the whole of Burgundy.

WHITE WINES•POUILLY FUISSE

•POUILLY VINZELLER

•POUILLY LOCHE

BEAUJOLAIS

BEAUJOLAISBeaujolais lies directly south of the Mâconnais, and to the south again is the city of Lyon. Beaujolais is one of the worlds best known wine regions, not least because of the superb marketing ploy known as 'Beaujolais Nouveau'. by the third Thursday of November, the traditional date for the release of the new vintage.

BEAUJOLAIS•WHITE WINES•COTE DE BROUILLY

•ST. AMOUR

•BEAUJOLAIS NOUVEAU

RED WINESCRU’S

• BROUILLY• CHE’NAS• COTE D’ BROILLY• SAINT-ARMOUR

CHABLIS

CHABLISChablis is the northernmost wine region of Burgundy.

WINES FROM GRAND CRU

Bougros

Les Preuses

Vaudésir

Grenouilles

Valmur

Les Clos

Blanchots

ALSACE

GRAPES- All White • Riesling • Pinot Blanc • Gewurztraminer • Tokay Pinot Gris • Sylvaner• Pinot Noir(Red Grape) • Muscat

PRODUCTION• Temperatures vary from warm to very cold and snow

• Total Production 165 million bottles

• 90% of Alsace wines are white

• Alsace makes about 20% of the total white wine production in France

The most important wines in Alsace are

Wines are Varietal – Named after Grape used • Riesling• Gewurztraminer ( goes well with Indian Food) • Pinot Blanc• Tokay Pinot Gris • Sylvaner• Crémant d'Alsace (a sparkling wine)

• This is a sparkling wine made from the combination of grapes.

• ( All sparkling wines not Made in Champagne region are called Cremant in France)

COTE DU RHONE

LOCATIONThe Côtes du Rhône (Rhône Valley) is a long narrow area which stretches on both banks of the Rhône river banks. Côtes du Rhône begins just south of Lyon and finishes 200 kilometres (125 miles) further, just south of Avignon to the Mediterranean Sea

Red Grapes in Rhône:Grenache Syrah

White Grapes in Rhône:Clairette

Grenache blanc

Ugni blanc

RED WINES• CHATEAU NEUF DU PAPE

• COTE ROTI

• HERMITAGE

WHITES• CHATEAU NEUF DU PAPE

• HERMITAGE

• CHATEAU GRILLET

• ST. PERAY

LOIRE

LOIRE

LOIRE White Grapes

• The Loire Valley is famous for its white wines..

• Chenin Blanc or Sauvignon are widely used.

• White Grapes in Loire Valley:

Chenin BlancSauvignon

• Red Grapes in Loire Valley:

Cabernet FrancGamayCabernet SauvignonPinot Noir

WHITE WINES LOIRE

• MUSCADET

• SANCERRE

• POUILLY FUME

• SAUMUR

• ANJOU BLANC

• TAURAINNE

REDS

• BOURGEIL

• CHINON

• SAUMUR

• TAURAINNE

• ROSE D’ANJOU

• CABERNET D’ANJOU

• SANCERRE

• SAUMUR

• TAURAINNE