1.
Exposition Universelle (1855)
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The Exposition Universelle of 1855 was an International Exhibition held on the Champs-Élysées in Paris from 15 May to 15 November 1855. Its full official title was the Exposition Universelle des produits de lAgriculture, today the expositions sole physical remnant is the Théâtre du Rond-Point des Champs-Élysées designed by architect Gabriel Davioud, which originally housed the Panorama National. The exposition was an event in France, then newly under the reign of Emperor Napoleon III. It followed Londons Great Exhibition of 1851 and attempted to surpass that fairs Crystal Palace with its own Palais de lIndustrie, the arts displayed were shown in a separate pavilion on Avenue Montaigne. There were works from artists from 29 countries, including French artists Francois Rude, Ingres, Delacroix and Henri Lehmann, and British artists William Holman Hunt and John Everett Millais. According to its report,5,162,330 visitors attended the exposition. Expenses amounted to upward of $5,000,000, while receipts were scarcely one-tenth of that amount, the exposition covered 16 hectares with 34 countries participating. For the exposition, Napoleon III requested a system for Frances best Bordeaux wines which were to be on display for visitors from around the world. Brokers from the wine industry ranked the wines according to a reputation and trading price. The result was the important Bordeaux Wine Official Classification of 1855, thurston, H. T. Colby, F. M. eds. article name needed
2.
Napoleon III
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Louis-Napoléon Bonaparte was the only President of the French Second Republic and, as Napoleon III, the Emperor of the Second French Empire. He was the nephew and heir of Napoleon I and he was the first President of France to be elected by a direct popular vote. He remains the longest-serving French head of state since the French Revolution, during the first years of the Empire, Napoleons government imposed censorship and harsh repressive measures against his opponents. Some six thousand were imprisoned or sent to penal colonies until 1859, thousands more went into voluntary exile abroad, including Victor Hugo. From 1862 onwards, he relaxed government censorship, and his came to be known as the Liberal Empire. Many of his opponents returned to France and became members of the National Assembly, Napoleon III is best known today for his grand reconstruction of Paris, carried out by his prefect of the Seine, Baron Haussmann. He launched similar public works projects in Marseille, Lyon, Napoleon III modernized the French banking system, greatly expanded and consolidated the French railway system, and made the French merchant marine the second largest in the world. He promoted the building of the Suez Canal and established modern agriculture, Napoleon III negotiated the 1860 Cobden–Chevalier free trade agreement with Britain and similar agreements with Frances other European trading partners. Social reforms included giving French workers the right to strike and the right to organize, womens education greatly expanded, as did the list of required subjects in public schools. In foreign policy, Napoleon III aimed to reassert French influence in Europe and he was a supporter of popular sovereignty and of nationalism. In Europe, he allied with Britain and defeated Russia in the Crimean War and his regime assisted Italian unification and, in doing so, annexed Savoy and the County of Nice to France, at the same time, his forces defended the Papal States against annexation by Italy. Napoleon doubled the area of the French overseas empire in Asia, the Pacific, on the other hand, his armys intervention in Mexico which aimed to create a Second Mexican Empire under French protection ended in failure. Beginning in 1866, Napoleon had to face the power of Prussia. In July 1870, Napoleon entered the Franco-Prussian War without allies, the French army was rapidly defeated and Napoleon III was captured at the Battle of Sedan. The French Third Republic was proclaimed in Paris, and Napoleon went into exile in England, charles-Louis Napoleon Bonaparte, later known as Louis Napoleon and then Napoleon III, was born in Paris on the night of 20–21 April 1808. His presumed father was Louis Bonaparte, the brother of Napoleon Bonaparte. His mother was Hortense de Beauharnais, the daughter by the first marriage of Napoleons wife Joséphine de Beauharnais, as empress, Joséphine proposed the marriage as a way to produce an heir for the Emperor, who agreed, as Joséphine was by then infertile. Louis married Hortense when he was twenty-four and she was nineteen and they had a difficult relationship, and only lived together for brief periods
3.
France
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France, officially the French Republic, is a country with territory in western Europe and several overseas regions and territories. The European, or metropolitan, area of France extends from the Mediterranean Sea to the English Channel and the North Sea, Overseas France include French Guiana on the South American continent and several island territories in the Atlantic, Pacific and Indian oceans. France spans 643,801 square kilometres and had a population of almost 67 million people as of January 2017. It is a unitary republic with the capital in Paris. Other major urban centres include Marseille, Lyon, Lille, Nice, Toulouse, during the Iron Age, what is now metropolitan France was inhabited by the Gauls, a Celtic people. The area was annexed in 51 BC by Rome, which held Gaul until 486, France emerged as a major European power in the Late Middle Ages, with its victory in the Hundred Years War strengthening state-building and political centralisation. During the Renaissance, French culture flourished and a colonial empire was established. The 16th century was dominated by civil wars between Catholics and Protestants. France became Europes dominant cultural, political, and military power under Louis XIV, in the 19th century Napoleon took power and established the First French Empire, whose subsequent Napoleonic Wars shaped the course of continental Europe. Following the collapse of the Empire, France endured a succession of governments culminating with the establishment of the French Third Republic in 1870. Following liberation in 1944, a Fourth Republic was established and later dissolved in the course of the Algerian War, the Fifth Republic, led by Charles de Gaulle, was formed in 1958 and remains to this day. Algeria and nearly all the colonies became independent in the 1960s with minimal controversy and typically retained close economic. France has long been a centre of art, science. It hosts Europes fourth-largest number of cultural UNESCO World Heritage Sites and receives around 83 million foreign tourists annually, France is a developed country with the worlds sixth-largest economy by nominal GDP and ninth-largest by purchasing power parity. In terms of household wealth, it ranks fourth in the world. France performs well in international rankings of education, health care, life expectancy, France remains a great power in the world, being one of the five permanent members of the United Nations Security Council with the power to veto and an official nuclear-weapon state. It is a member state of the European Union and the Eurozone. It is also a member of the Group of 7, North Atlantic Treaty Organization, Organisation for Economic Co-operation and Development, the World Trade Organization, originally applied to the whole Frankish Empire, the name France comes from the Latin Francia, or country of the Franks
4.
Bordeaux wine
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Average vintages produce over 700 million bottles of Bordeaux wine, ranging from large quantities of everyday table wine, to some of the most expensive and prestigious wines in the world. The vast majority of wine produced in Bordeaux is red, with white wines, dry whites. Bordeaux wine is made by more than 8,500 producers or châteaux, there are 54 appellations of Bordeaux wine. The wine was introduced to the Bordeaux region by the Romans, probably in the mid-1st century, to wine for local consumption. In the 12th century, the popularity of Bordeaux wines in England increased dramatically following the marriage of Henry Plantagenet, the marriage made the province of Aquitaine part of the Angevin Empire, and thenceforth the wine of Bordeaux was exported to England. At this time, Graves was the wine region of Bordeaux. This accounts for the ubiquity of claret in England, the export of Bordeaux was interrupted by the outbreak of the Hundred Years War between France and England in 1337. By the end of the conflict in 1453 France had repossessed the province, Malbec was the dominant grape here, until the early 19th century, when it was replaced by Cabernet Sauvignon. In 1855, the châteaux of Bordeaux were classified, this classification remains widely used today, from 1875–1892 almost all Bordeaux vineyards were ruined by Phylloxera infestations. The regions wine industry was rescued by grafting native vines on to pest-resistant American rootstock, the major reason for the success of winemaking in the Bordeaux region is an excellent environment for growing vines. The geological foundation of the region is limestone, leading to a structure that is heavy in calcium. These rivers define the geographical subdivisions of the region, The right bank, situated on the right bank of Dordogne, in the northern parts of the region. Entre-Deux-Mers, French for between two seas, the area between the rivers Dordogne and Garonne, both of which are tidal, in the centre of the region. The left bank, situated on the bank of Garonne, in the west and south of the region. The left bank is further subdivided into, Graves, the upstream of the city Bordeaux. Médoc, the downstream of the city Bordeaux, situated on a peninsula between Gironde and the Atlantic. The soil of Bordeaux is composed of gravel, sandy stone, the regions best vineyards are located on the well-drained gravel soils that are frequently found near the Gironde river. An old adage in Bordeaux is the best estates can see the river from their vineyards, the majority of land facing riverward is occupied by classified estates
5.
Cru (wine)
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Cru is a vineyard or group of vineyards, especially one of recognized quality. It is a French wine term which is translated as growth. As a wine term it is connected to terroir in the sense of an extent of terrain having a certain physical homogeneity. Considered from the point of view of the nature of the soil as communicating a particular character to its produce, notably to wine. It may thus be defined as, Terroir as a place of production or an Ensemble of terrains considered from the point of view of what grows there, the term is also used to refer to the wine produced from such vines. The term cru is used within classifications of French wine. By implication, a wine that displays the name of its cru on its label is supposed to exhibit the typical characteristics of this cru. These wines are referred to as First Growths in English. In the Classification of Saint-Émilion wine, the highest level is Premier grand cru classé A, the term Saint-Émilion Grand cru refers to wineries or wines below the overall Grand cru classé level, and is integrated within the appellation rules. For Burgundy wine, the term is applied to classified vineyards, with Premier cru being the second-highest classification level, below that of Grand cru, for Burgundy wines, the terms Premier Cru or 1er Cru are usually kept rather than being translated into English. Grand cru is a wine classification that designates a vineyard known for its favorable reputation in producing wine. Although often used to describe grapes, wine or cognac, the term is not technically a classification of wine quality per se and it is the highest level of classification of AOC wines from Burgundy or Alsace. The same term is applied to Châteaux in Saint-Émilion, although in that region it has a different meaning, in Burgundy the level immediately below grand cru is known as premier cru, sometimes written as 1er cru. Early Burgundian wine history is marked by the work of the Cistercians with the Catholic Church being the principal vineyard owner for most of the Middle Ages. In 1861, Lavalles classification was formalized by the Beaune Committee of Agriculture, the designations of grand cru and premier cru were later developed and expanded on in the 1930s with the creation of the Appellation dOrigine Contrôlée system. Alsace Grand Cru AOC Cru Bourgeois Grand cru List of Burgundy Grand Crus List of Chablis crus Regional wine classification Route des Grands Crus Schoenenbourg
6.
Red wine
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Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from violet, typical of young wines, through to brick red for mature wines. Much of the production process therefore involves extraction of color and flavor components from the grape skin. The first step in red wine production, after picking, involves physical processing of the grapes, hand-picked or machine-harvested grapes are usually tipped into a receival bin when they arrive at the winery and conveyed by a screw mechanism to the grape-processing equipment. On arrival at the winery there is usually a mixture of berries, whole bunches, stems. The presence of stems during fermentation can lead to a taste in the wine. Mechanical de-stemmers usually consist of a rotating cage perforated with grape-sized holes, within this cage is a concentric axle with arms radiating towards the inner surface of the cage. Grapes pass through the holes in the cage, while stems, after destemming, the grapes are commonly lightly crushed. Crushers usually consist of a pair of rollers, and the gap between them can usually be regulated to allow for light, hard or no crushing, according to the winemakers preference, the mixture of grapes, skins, juice and seeds is now referred to as must. The must is then pumped to a vessel, often a tank made of steel or concrete, or an oak vat. In common with most modern winemaking equipment, destemmers and crushers are normally made of stainless steel The preservative sulfur dioxide is added when grapes arrive at the winery. The addition rate varies from zero, for perfectly healthy grapes, to up to 70 mg/litre, the purpose is to prevent oxidation and sometimes to delay the onset of fermentation. Macerating enzymes may also be added at this stage, to aid extraction of color and fruit flavours from the skins, tannin may be added now, later in the winemaking process, or not at all. Tannin can be added to help stabilize colour, to prevent oxidation, some winemakers prefer to chill the must to around 10°C, to allow a period of pre-fermentation maceration, of between one and four days. The idea is that color and fruit flavours are extracted into the aqueous solution and this practice is by no means universal and is perhaps more common in New World winemaking countries. Many winemakers, however, prefer to control the process more closely by adding specially selected yeasts usually of the species Saccharomyces ellipsoideous. It is also common to add yeast nutrient at this stage, soon after the must is placed in the fermentation vessel, a separation of solid and liquid phases occurs. Skins float to the surface, forming a cap, in order to encourage efficient extraction of colour and flavour components it is important to maximize contact between the cap of skins and the liquid phase
7.
Graves (wine region)
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Graves is an important subregion of the Bordeaux wine region. Graves is situated on the bank of the Garonne river, in the upstream part of the region, southeast of the city Bordeaux. Graves is the only Bordeaux subregion which is famed for all three of Bordeaux three main wine types—reds, dry whites and sweet red wines dominate the total production. Graves AOC is also the name of one Appellation dorigine contrôlée which covers most, the area encompasses villages including Sauternes, Pessac, Talence, Léognan, Martillac, Saint-Morillon, and Portets. The name Graves derives from its intensely gravelly soil, the soil is the result of glaciers from the Ice Age, which also left white quartz deposits that can still be found in the soil of some of the top winemaking estates. The Graves is considered the birthplace of claret, Graves wine production for export dates back to Eleanor of Aquitaine, who married Henry II, King of England, creating a flourishing trade between both countries, wine versus coal and iron. In the Middle Ages, the wines that were first exported to England were produced in this area, at that time, the Médoc subregion north of the city Bordeaux still consisted of marshland unsuitable for viticulture, while Graves were naturally better-drained. Château Pape Clément, founded at the turn of the 14th century by the future Pope Clement V, was the first named chateaux in all of Bordeaux, in 1663, Samuel Pepys mention of Château Haut-Brion was the first recorded mention of French claret in London. After Médoc was drained by the Dutch in mid-17th century, Médoc gradually took over the role as the source of the most prized Bordeaux wines, all the sweet wines of the 1855 classification were from Sauternes, which is a part of Graves. A classification of Graves wine was carried out in 1953 for its red wine producers, dry white wines were included in an updated 1959 classification. In 1987, the part of Graves containing most of the producers of its most expensive wines, closest to the city Bordeaux itself and this has had the effect of devaluing the name and price of wines simply labeled with the Graves appellation. The dry white wines are a blend of Sauvignon blanc and Sémillon, a well-known sweet white dessert wine is made in the commune of Sauternes, which is located in the southeast corner of the Graves region. The Graves subregion contains the following Appellations dorigine contrôlées, Graves AOC is the basic appellation of the Graves subregion, and can be used for both red and dry white wine. 3,100 hectares of vineyards were dedicated to this appellation in 2004, Graves Superieur AOC is an appellation for sweet white wine covering the same area as Graves AOC. The wines are considered as simpler than those of Cérons AOC. About 500 hectares of vineyards were dedicated to the production of Graves Supérieures in 2004, in addition to wine production, the area is known for its crops of pine trees, and vineyards are often separated by rows of forest trees. The soil of Pessac-Léognan is composed of gravel terraces with sediments from different geological eras, Pessac-Léognan received appellation status in 1987, and produces both red and white wines. All of the named in the 1959 Graves classification are located in this appellation
8.
White wine
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White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the fermentation of the non-coloured pulp of grapes. White wine has existed for at least 2500 years, the wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from white grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon, some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. The Pinot noir, for example, is used to produce champagne. Among the many types of wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the fermentation of the wort. Sweet wines, on the hand, are produced by interrupting the fermentation before all the grape sugars are converted into alcohol. The methods of enriching wort with sugar are multiple, on-ripening on the vine, passerillage, Sparkling wines, which are mostly white, are wines where the carbon dioxide from the fermentation is kept dissolved in the wine and becomes gas when the bottle is opened. White wines are used as an Apéritif during the meal, with dessert. They are often considered more refreshing, and lighter in style and taste than the majority of their red wine counterparts. In addition, due to their acidity, aroma, and ability to soften meat and deglaze cooking juices, epigraphy tells us about the presence of wine in the Middle East, it was produced in the High Country and then imported into Mesopotamia especially from the 3rd millennium BC. The tablets of Hattusa describes wine with the term wiyana in the Hittite language, GEŠTIN in Sumerian and it could be red, light, good wine, honeyed new, or sour. In Ancient Greece wine had already developed and used since Hippocrates. Vinous white wine and bitter white wine were used among his remedies - a sign of diversity in production at that time, in Roman times the type of viticulture practiced by the Greeks was their model for a long time and production included white wine. Rich Roman patricians organized banquets where the cost of the food was a sign of prestige, in the range of expensive products wine played a predominant role. The richest citizens built sumptuous villas in the Bay of Naples where the vine had been cultivated since its introduction by the Greeks, the aminum or ancient grape produced a sweet white wine produced as mulled wine resembling modern-day Madeira. The conquering of regions more and more to the north encouraged the Romans to cultivate the vine and to produce lighter and it also encouraged them to seek new wild varieties adaptable to these distant areas where the Mediterranean varieties showed their limits
9.
Sauternes (wine)
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Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon blanc, and Muscadelle grapes that have been affected by Botrytis cinerea and this causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Due to its climate, Sauternes is one of the few regions where infection with noble rot is a frequent occurrence. Even so, production is a proposition, with widely varying harvests from vintage to vintage. Wines from Sauternes, especially the Premier Cru Supérieur estate Château dYquem, can be very expensive, Barsac lies within Sauternes, and is entitled to use either name. Somewhat similar but less expensive and typically less-distinguished wines are produced in the regions of Monbazillac, Cérons. In the United States, there is a label for sweet white dessert wines known as sauterne without the s at the end. As in most of France, viticulture is believed to have been introduced into Aquitania by the Romans, the earliest evidence of sweet wine production, however, dates only to the 17th century. While the English were Bordeauxs main consumer since the Middle Ages and it was the Dutch traders of the 17th century who first developed an interest in white wine. For years they were active in the trade of German wines, the Dutch saw an opportunity for a new production source in Bordeaux and began investing in the planting of white grape varieties. They introduced to the region German white wine making techniques, such as halting fermentation with the use of sulphur in order to maintain residual sugar levels. One of these techniques involved taking a candle with its wick dipped in the sulphur and this would leave a presence of sulphur in the barrel that the wine would slowly interact with as it was fermenting. Being an anti-microbial agent, sulphur stuns the yeast that stimulates fermentation, the Dutch began to identify areas that could produce grapes well suited for white wine production and soon homed in on the area of Sauternes. The wine produced from this area was known as vins liquoreux, wine expert Hugh Johnson has suggested that the unappealing thought of drinking wine made from fungus-infested grapes may have caused Sauternes producers to keep the use of Botrytis a secret. By the 18th century, the practice of using nobly rotted grapes in Tokaji and it seems that at this point the unspoken secret was more widely accepted and the reputation of Sauternes rose to rival those of the German and Hungarian dessert wines. By the end of the 18th century, the reputation for Sauternes was internationally known. Jefferson recorded that after tasting a sample of Château dYquem while President, like most of the Bordeaux wine region, the Sauternes region has a maritime climate which brings the viticultural hazards of autumn frost, hail and rains that can ruin an entire vintage. The Sauternes region is located 40 km southeast of the city of Bordeaux along the Garonne river and its tributary, the source of the Ciron is a spring which has cooler waters than the Garonne
10.
Vineyard
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A vineyard /ˈvɪnjərd/ is a plantation of grape-bearing vines, grown mainly for winemaking, but also raisins, table grapes and non-alcoholic grape juice. The science, practice and study of production is known as viticulture. The earliest evidence of production dates from between 6000 and 5000 BC. Wine making technology improved considerably with the ancient Greeks but it wasnt until the end of the Roman Empire that cultivation techniques as we know them were common throughout Europe. In medieval Europe the Church was a supporter of wine. They owned and tended the best vineyards in Europe and vinum theologium was considered superior to all others, European vineyards were planted with a wide variety of the Vitis vinifera grape. However, in the late 19th century, the species was nearly destroyed by the plant louse phylloxera accidentally introduced to Europe from North America. Native American grapevines include varieties such as Vitis labrusca, which is resistant to the bug, the quest for vineyard efficiency has produced a bewildering range of systems and techniques in recent years. Due to the much more fertile New World growing conditions. Innovation in palissage and pruning and thinning methods have replaced more general, traditional concepts like yield per unit area in favor of maximizing yield of desired quality. Many of these new techniques have since adopted in place of traditional practice in the more progressive of the so-called Old World vineyards. Other recent practices include spraying water on vines to protect them from sub-zero temperatures, new grafting techniques, soil slotting, such techniques have made possible the development of wine industries in New World countries such as Canada. Today there is increasing interest in developing organic, ecologically sensitive, biodynamics has become increasingly popular in viticulture. The use of irrigation in recent years has expanded vineyards into areas which were previously unplantable. The research includes developing improved grape varieties and investigating pest control, the International Grape Genome Program is a multi-national effort to discover a genetic means to improving quality, increasing yield and providing a natural resistance to pests. The implementation of mechanical harvesting is often stimulated by changes in laws, labor shortages. It can be expensive to hire labor for periods of time. Numbers of New World vineyard plantings have been increasing almost as fast as European vineyards are being uprooted, the size of individual vineyards in the New World is significant
11.
Philippe de Rothschild
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Born in Paris, Georges Philippe de Rothschild was the younger son of Baron Henri de Rothschild and Mathilde Sophie Henriette von Weissweiller. At the outbreak of World War I, 12-year-old Philippe was sent to the safety of the vineyard in the village of Pauillac in the Médoc. There, he developed a love of the country and the business, an enterprise in his family since 1853. As a young man, in sharp contrast to the Rothschild familys staid aristocratic traditions, Philippe de Rothschild became a larger-than-life personality. During the 1920s, Philippe lived the life of a playboy, often found in the company of a beautiful woman, usually an actress. From his father, he inherited the love of fast cars, Rothschild raced his own Bugatti T35C with moderate success, including coming fourth in the 1929 Monaco Grand Prix. He also made an appearance for the elite Bugatti works team. Rothschild made his first competition appearance in the Paris-Nice auto race of 1928, after purchasing a supercharged Bugatti, the ex Targa Florio factory type 37A T37, he adopted the pseudonym to protect his family. Georges Philippe made his first appearance at the 1928 Bugatti Grand Prix at Le Mans, for 1929, Rothschild decided to upgrade to a full Grand Prix-specification Type 35C. In fact, he was so enamoured with the vehicles, he ordered three, using one of the new cars, Georges Philippe was entered into the Grand Prix dAntibes. In a field that included Rene Dreyfus and Philippe Étancelin, both race winners many times over, Rothschild led the race until he crashed out on the 36th lap. A mere two weeks later, with the car rebuilt, Georges Philippe finished a creditable fourth at the inaugural Grand Prix Automobile de Monaco. Continued improvement was finally rewarded when Georges Philippe won the Burgundy Grand Prix three weeks later, finishing ahead of Guy Bouriat in a second Rothschild T35C, however, he was unfortunate to retire from the following race while running sixth. The third of Rothschilds T35Cs was regularly campaigned by a rather curious acquaintance for a future Baron, a model and exotic dancer at the Casino de Paris, Helene Delangle regularly took to the track under her professional pseudonym Hellé Nice. Nevertheless, Georges Philippe had attracted sufficient attention to be offered a factory drive alongside Monegasque star Louis Chiron, in his two races for the crack squad, Rothschild ran at the front of the field, before dropping back later in the race due to vehicle troubles. Unfortuately, increasing fame was wearing Georges Philippes anonymity rather thin and his final appearance was in the 193024 Hours of Le Mans where, driving an American Stutz, he failed to finish. After this Rothschild quietly laid Georges Philippe to rest, and returned to running Château Mouton Rothschild, previously, vineyards sold their wines in bulk, leaving the maturing, bottling, labeling and marketing to be handled by the wine merchants. Philippe de Rothschilds idea was to control over the quality of his product
12.
Winery
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A winery is a building or property that produces wine, or a business involved in the production of wine, such as a wine company. Some wine companies own many wineries, besides wine making equipment, larger wineries may also feature warehouses, bottling lines, laboratories, and large expanses of tanks known as tank farms. The oldest winery in the world found to date is a 6, 000-year-old winery in the Areni region of Armenia, wineries typically employ winemakers to produce various wines from grapes by following the winemaking process. This process involves the fermentation of fruit, as well as blending and aging of the juice, the grapes may be from vineyards owned by the winery or may be brought in from other locations. Many wineries also give tours and have doors or tasting rooms where customers can taste wines before they make a purchase. Winery architecture is varied and rich and it is used by wineries as a way to promote their wines. The east coast of the United States also has winemaking regions like New Yorks Finger Lakes region, Aquidneck Island, RI and Long Island, NY and Cape May, wineries do not have to be located adjacent to vineyards, grapes can be shipped anywhere. In addition, people make out of other fruits and plants. For example, a winery in Hawaii produces pineapple wine, a class of winery license known as the farm winery allows farms to produce and sell wines on site. Farm wineries differ from commercial wineries in that the fruit which is the source of the wine is produced on the farm. States such as New York have given a permit to open a satellite store in a tourist area. New Yorks passing of the Farm Winery Act of 1976 set an example for other states to pass similar laws, Farm wineries usually operate at a smaller scale than commercial wineries. Farm wineries are a form of value added marketing, known as agritourism, a micro-winery is a small wine producer that does not have its own vineyard, and instead sources its grape product from outside suppliers. The concept is similar to a microbrewery, in small batches of product are made primarily for local consumption. The concept of the micro-winery is not as accepted as that of the microbrewery, however. A winery uses similar wine-making equipment as a commercial winery. Glass carboys and sanitary plastic pails are often seen in the facilities of a micro-winery, New York State provides a specific micro-winery license that requires the microwinery to purchase local ingredients. Wilridge Winery was the first urban winery in Seattle, wine aficionados traditionally had to travel to remote areas to learn about winemaking firsthand and to taste the offerings of a wine producer in the setting in which they were made
13.
Terroir
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Terroir is the set of all environmental factors that affect a crops phenotype, unique environment contexts and farming practices, when the crop is grown in a specific habitat. Collectively, these characteristics are said to have a character. Some artisanal crops for which terroir is studied include wine, coffee, tobacco, chocolate, chili peppers, hops, agave, tomatoes, heritage wheat, maple syrup, tea, and cannabis. Terroir is the basis of the French wine appellation dorigine contrôlée system, the AOC system presumes that the land from which the grapes are grown imparts a unique quality that is specific to that growing site. The extent of terroirs significance is debated in the wine industry, over the centuries, French winemakers developed the concept of terroir by observing the differences in wines from different regions, vineyards, or even different sections of the same vineyard. The French began to crystallize the concept of terroir as a way of describing the unique aspects of a place that influence and shape the wine made from it. The Ancient Greeks would stamp amphorae with the seal of the region came from. For centuries, literate and disciplined members of the Benedictine and Cistercian orders cultivated grapes in much of Burgundy, with vast landholdings, the monks could conduct large-scale observation of the influences that various parcels of land had on the wine it produced. Some legends have the monks going as far as tasting the soil, over time the monks compiled their observations and began to establish the boundaries of different terroirs - many of which still exist today as the Grand Cru vineyards of Burgundy. While wine experts disagree about the definition, particular consideration is given to the natural elements that are beyond the control of humans. The element of soil relates both to the composition and the nature of the vineyard soils, such as fertility, drainage. The definition of terroir can be expanded to include elements that are controlled or influenced by humans. This can include the decision of which grape variety to plant, some grape varieties thrive better in certain areas than in others. The winemaking decision of using wild or ambient yeast in fermentation instead of cultured or laboratory produced yeast can be a reflection of terroir, many decisions during the growing and winemaking process can either lessen or increase the expression of terroir in the wine. These include decisions about pruning, irrigation and selecting time of harvest, the importance of these influences depends on the culture of a particular wine region. In France, particularly Burgundy, there is the belief that the role of a winemaker is to bring out the expression of a wines terroir, the French word for winemaker, vigneron, is more aptly translated as wine-grower rather than winemaker. The tenet of terroir has also applied to the production of Artisan cheese. Appellation systems, such as the French AOC systems, have developed around the concepts of unique wines from a unique area
14.
Wine tasting
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Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, modern, professional wine tasters use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a less analytical process for a more general, personal appreciation. Whereas wines are regularly tasted in isolation, a quality assessment is more objective when performed alongside several other wines. Wines may be selected for their vintage or proceed from a single winery, to better compare vineyard and vintages. Alternatively, in order to promote an unbiased analysis, bottles and even glasses may be disguised in a blind tasting, to ensure impartial judgment of a wine, it should be served blind – that is, without the taster having seen the label or bottle shape. Blind tasting may also involve serving the wine from a wine glass to mask the color of the wine. A tasters judgment can be prejudiced by knowing details of a wine, such as origin, price, reputation. Scientific research has demonstrated the power of suggestion in perception as well as the strong effects of expectancies. For example, people expect more expensive wine to have desirable characteristics than less expensive wine. When given wine that they are told is expensive they virtually always report it as tasting better than the very same wine when they are told that it is inexpensive. French researcher Frédéric Brochet submitted a mid-range Bordeaux in two different bottles, one labeled as a table wine, the other bearing a grand cru etiquette. Tasters described the grand cru as woody, complex, and round and the supposed cheap wine as short, light. Similarly, people have expectations about wines because of their origin, producer, vintage, color. For example, when Brochet served a wine he received all the usual descriptions, fresh, dry, honeyed. Later he served the same wine dyed red and received the usual red terms, intense, spicy, supple, deep. One of the most famous instances of testing is known as the Judgment of Paris. Against all expectations, California wines bested French wines according to the judges and this event was depicted in the 2008 movie Bottle Shock
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Alexis Lichine's classification of Bordeaux wine
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In 1959, a committee of which Lichine was a member as well as leading Bordeaux growers, shippers and brokers, was formed to decide what was to be done about reclassifying the work of 1855. Investigations revealed to what extent parcels of land had exchanged hands, some were considered insignificant and it is acknowledged that at the time the list was compiled in great haste, primarily on the basis of which estates had consistently commanded the highest prices. While there was widespread agreement the 1855 classification had flaws, a general view remained that it was impossible to improve upon it, the committee made a formal request to proceed with the revision in 1960. The Institut National des Appellations dOrigine was called to arbitrate, after two years of efforts, the Bordeaux Chamber of Commerce and Académie des Vins de Bordeaux also became involved in the debate surrounding the reforms. Recognising that the process would take a deal of time. Attempting to bring these areas together under one classification was considered unique to the Lichine rating. Lichine was convinced that rankings of first, second, etc. were a mistake that should not be repeated, unfairly implying that there was, for instance, something second-rate about a Second Growth. Among the most visible changes was the elevation of Château Mouton Rothschild from its second growth status to Cru Hors Classe, Mouton Rothschild was promoted to Premier Cru status in 1973. Lichines classification was published in 1962 and revised in 1966, later revisions followed until the last version was published in 1985, though the final classification was dated to 1978. The final 1978 revision with comparison notes to the 1966 revision
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Pauillac
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Pauillac is a commune in the Gironde department in Nouvelle-Aquitaine in southwestern France. The United States Navy established an air station on 1 December 1917 to operate seaplanes during World War I. The base closed shortly after the First Armistice at Compiègne, near the centre of town is a marina with moorings for about 150 boats. 2300m north of this is a platform where the very large Airbus A380 wings. The parts are manufactured in Broughton, UK and Germany, the barges take them through Bordeaux to a dock at Langon and then by oversize road convoy to the assembly plant at Blagnac, Toulouse. See Itinéraire à Grand Gabarit for more details of the transportation
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Robert M. Parker Jr.
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Robert M. Parker Jr. is a leading U. S. wine critic with an international influence. He is widely acknowledged to be the most widely known and influential wine critic in the world today, andrew Edgecliffe-Johnson of the Financial Times described his as the worlds most prized palate. Likewise, Lettie Teague of The Wall Street Journal has described him as being regarded as the worlds most powerful wine critic. Max Lalondrelle, fine wine buying director for Berry Bros & Rudd says, if he turns around and says 2012 is the worst vintage I’ve tasted, nobody will buy it, but if he says it’s the best, everybody will. Parker was born in Baltimore, Maryland and his father was a construction equipment salesman. He is a graduate of the University of Maryland, College Park, with a major in history. He continued his education at University of Maryland School of Law in Baltimore and he discovered wine as a student visiting Alsace, where Patricia, now his wife, was studying. For over ten years, he was assistant general counsel for the Farm Credit Banks of Baltimore, in 1975, Parker began writing a wine guidebook. In 1978, he published a newsletter called The Baltimore-Washington Wine Advocate. The first issue was sent free to mailing lists Parker purchased from several major wine retailers, six hundred charter subscribers paid to receive the second issue, published in August 1978. While there is debate about the timelessness of the vintage. More than twenty years later, The Wine Advocate has over 50,000 subscribers, primarily in the United States, while other wine publications have more subscribers, The Wine Advocate is still considered to exert a significant influence on wine consumers buying habits, particularly in America. New York Times wine critic Frank Prial asserted that Robert M. Parker Jr. is the most influential wine critic in the world, a lengthy profile of Parker entitled The Million Dollar Nose ran in The Atlantic Monthly in December 2000. In addition to writing and tasting for The Wine Advocate, which is published six times a year in Monkton, Maryland, Parker has been an editor for Food and Wine Magazine. He has also written periodically for the British magazine The Field and has been the critic for Frances LExpress magazine. Parkers nose and palate are insured for $1 million, Parker disclosed end of 2012, that he will sell a “substantial interest” in his newsletter and plans to step down as editor in chief. His new partners are a trio of Singapore-based hedge fund investors, until the 1970s, wine criticism was usually complementary to the production or trade of wine. Hence, before Robert Parker, wine critics almost always had some link to the production or trade of wines, two wine critics were particularly influential in inspiring and defining Robert Parker, Robert Lawrence Balzers charisma inspired Parker
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The Liv-ex Bordeaux Classification
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Two years later, the market has shifted and the classification has been updated to reflect current trading conditions in 2011. The price averages were calculated from the period 2005–2009, Lafite retakes its position as the top wine of the Left Bank - a position it surrendered to Latour in 2009. Lower down the list, Duhart Milon, Beychevelle and Pontet Canet graduate to Second-Growth status, leoville Barton drops down to become a Third Growth. It is interesting to note, however, that if they were included as separate chateaux,12 would make the cut, with Carruades de Lafite, original and new 1855 classifications are based on different market economics. 1855 Classification represents values of an economy, which winegrowers had a sense to, rightly. In great contrast any new classification occurs in a market economy, marketing can attempt to add value to brands. Some might consider good marketing the act of getting more than the commodity or product deserves from an agricultural market. What is interesting about the original 1855 Classification is that it represents trailing average prices for Bordeaux ecosystems and subsystems, in summary, the 1855 Classification is something of an economic museum, and reflects valuations without modern marketing attempts to influence the market economy. Changes to the original classification might be warranted to reflect changes in the environmental factors in Bordeaux
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Cru Bourgeois
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The Cru Bourgeois classification lists some of the châteaux from the Médoc that were not included in the 1855 Classification of Crus Classés, or Classed Growths. Notionally, Cru Bourgeois is a level below Cru Classé, the first Cru Bourgeois list was drawn up by the Bordeaux Chamber of Commerce and Chamber of Agriculture in 1932, selecting 444 estates for the classification. The words Cru Bourgeois were widely used on labels by the châteaux so listed, a substantial revision of the classification, dividing it into three tiers, was initiated in 2000 and finalised in 2003. This reduced the number of châteaux listed to 247, following several legal turns, the 2003 Cru Bourgeois classification was annulled by the French court in 2007, and shortly afterwards all use of the term was banned. In 2010, the Cru Bourgeois label was reintroduced, but in a revised form. It now consists of one level, and is awarded annually, as a mark of quality, to wines rather than to châteaux. Any property in the Médoc may apply, the lists are published approximately 2 years after the vintage, so the 2008 list was published in 2010, and the 2009 list was published in 2011. The 2009 list includes 246 wines, the 2003 Cru Bourgeois classification classified 247 properties in three tiers, Exceptionnel, Supérieurs and straight Bourgeois. There was considerable controversy regarding the 2003 classification,77 châteaux which had been included in the 1932 list lost their Cru Bourgeois status. Many proprieters were unhappy, either because they had been excluded entirely, over 70 producers applied to court to contest their exclusion from the new ranking, and in 2004 the court voided their rankings, requiring them to be reassessed, but otherwise upheld the new system. In essence the court ruled that four of the panel had conflicting interests, as owners of relevant wineries, at this point, the 1932 classification was briefly reinstated, with its single tier and 444 estates. In July 2007, following the intervention of the French fraud office, as the 2005 vintages were already bottled and with further anticipated delays, the ruling was expected to be enforced starting with the 2007 vintage. The ban applied to all wines, also extending to those wineries in Sauternes, Côtes-de-Bourg, in February 2008, a format for the classification to be reintroduced was agreed by 180 estates from the defunct 2003 ranking, along with 95 new entrants. Initially, the Alliance des Cru Bourgeois hoped to be able to reintroduce the classification in 2009, and apply it to the 2007 vintage, instead, the new classification was unveiled in 2010, and applied to the 2008 vintage. Of the 290 producers who applied for Cru Bourgeois status for their 2008 wine,243 were successful, in September 2011, the 2009 classification was announced. Of 304 applicants,246 were successful, while the new Cru Bourgeois classification was being prepared, six out of nine of the former Cru Bourgeois Exceptionnel decided to remain outside the new one-tier classification. Instead, they formed a group named Les Exceptionnels, primarily to stage common marketing events, members of this group are Château Chasse-Spleen, Château Les Ormes-de-Pez, Château de Pez, Château Potensac, Château Poujeaux and Château Siran. Crus Bourgeois wineries can be found across the Médoc, but there is a high concentration in the Saint-Estèphe appellation, on the plateau south
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