A vineyard is a plantation of grape-bearing vines, grown for winemaking, but raisins, table grapes and non-alcoholic grape juice. The science and study of vineyard production is known as viticulture. A vineyard is characterised by its terroir, a French term loosely translating as "a sense of place" that refers to the specific geographical and geological characteristics of grapevine plantations, which may be imparted in the wine; the earliest evidence of wine production dates from between 6000 and 5000 BC. Wine making technology improved with the ancient Greeks but it wasn't 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 staunch supporter of wine, necessary for the celebration of the Mass. During the lengthy instability of the Middle Ages, the monasteries maintained and developed viticultural practices, having the resources, security and interest in improving the quality of their vines, 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 entire 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, resistant to the bug. Vitis vinifera varieties were saved by being grafted onto the rootstock of Native American varieties, although there is still no remedy for phylloxera, which remains a danger to any vineyard not planted with grafted rootstock; 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, attention has focussed on managing the vine's more vigorous growth. 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 been 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, mechanical harvesting. 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 and sustainable vineyards. Biodynamics has become popular in viticulture; the use of drip irrigation in recent years has expanded vineyards into areas which were unplantable. For well over half a century, Cornell University, the University of California and California State University, among others, have been conducting scientific experiments to improve viticulture and educate practitioners; the research includes 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 stimulated by changes in labor laws, labor shortages, bureaucratic complications.
It can be expensive to hire labor for short periods of time, which does not square well with the need to reduce production costs and harvest often at night. However small vineyards, incompatible widths between rows of grape vines and steep terrain hinder the employment of machine harvesting more than the resistance of traditional views which reject such harvesting. Numbers of New World vineyard plantings have been increasing as fast as European vineyards are being uprooted. Between 1990 and 2003, the number of U. S. vineyards increased from 1,180 to 3,860 km2 or 292,000 to 954,000 acres, while Australian vineyard numbers more than doubled from 590 to 1,440 km2 and Chilean vineyards grew from 654 to 1,679 km2. The size of individual vineyards in the New World is significant. Europe's 1.6 million vineyards are an average of 0.2 km2 each, while the average Australian vineyard is 0.5 km2, providing considerable economies of scale. Exports to Europe from New World growers increased by 54% in the six years up to 2006.
There have been significant changes in the kinds of grapes that are grown. For example, in Chile, large areas of low-quality grapes have been replaced with such grapes as Chardonnay and Cabernet Sauvignon. In Argentina, due to an economic down-turn, acreage of Malbec was reduced in the 1980s, but in the 1990s, during the quality revolution incited by Malbec Pioneer Nicolás Catena Zapata, growers started planting more Malbec, most notably in higher altitudes where cooler temperatures and more intense sunlight yields more concentrated yet smoother and more complex malbecs. Grape changes are in response to changing consumer demand but sometimes result from vine pull schemes designed to promote vineyard change. Alternatively, the development of "T" budding now permits the grafting of a different grape variety onto existing rootstock in the vineyard, making it possible to switch varieties within a two-year period. Local legislation dictates which varieties are selected, how they are grown, whether vineyards can be irrigated and when grapes can be harvested, all of which in serves to rein
Distillation is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation. Distillation may result in complete separation, or it may be a partial separation that increases the concentration of selected components in the mixture. In either case, the process exploits differences in the volatility of the mixture's components. In industrial chemistry, distillation is a unit operation of universal importance, but it is a physical separation process, not a chemical reaction. Distillation has many applications. For example: Distillation of fermented products produces distilled beverages with a high alcohol content or separates out other fermentation products of commercial value. Distillation is an traditional method of desalination. In the fossil fuel industry, oil stabilization is a form of partial distillation that reduces vapor pressure of crude oil, thereby making it safe for storage and transport as well as reducing the atmospheric emissions of volatile hydrocarbons.
In midstream operations at oil refineries, distillation is a major class of operation for transforming crude oil into fuels and chemical feed stocks. Cryogenic distillation leads to the separation of air into its components – notably oxygen and argon – for industrial use. In the field of industrial chemistry, large amounts of crude liquid products of chemical synthesis are distilled to separate them, either from other products, from impurities, or from unreacted starting materials. An installation used for distillation of distilled beverages, is called a distillery; the distillation equipment at a distillery is a still. In 1975 Paolo Rovesti a chemist and pharmacist who became known as"father of Phytocosmetics" discovered a terracota distillation apparatus in the Indus valley in West Pakistan which dates from around 3000 BC. Early evidence of distillation was found on Akkadian tablets dated circa 1200 BC describing perfumery operations; the tablets provided textual evidence that an early primitive form of distillation was known to the Babylonians of ancient Mesopotamia.
Early evidence of distillation was found related to alchemists working in Alexandria in Roman Egypt in the 1st century. Distilled water has been in use since at least c. 200, when Alexander of Aphrodisias described the process. Work on distilling other liquids continued in early Byzantine Egypt under Zosimus of Panopolis in the 3rd century. Distillation was practiced in the ancient Indian subcontinent, evident from baked clay retorts and receivers found at Taxila and Charsadda in modern Pakistan, dating back to the early centuries of the Common Era; these "Gandhara stills" were only capable of producing weak liquor, as there was no efficient means of collecting the vapors at low heat. Distillation in China may have begun during the Eastern Han dynasty, but the distillation of beverages began in the Jin and Southern Song dynasties, according to archaeological evidence. Clear evidence of the distillation of alcohol comes from the Arab chemist Al-Kindi in 9th-century Iraq; the process spread to Italy, where it was described by the School of Salerno in the 12th century.
Fractional distillation was developed by Tadeo Alderotti in the 13th century. A still was found in an archaeological site in Qinglong, Hebei province, in China, dating back to the 12th century. Distilled beverages were common during the Yuan dynasty. In 1500, German alchemist Hieronymus Braunschweig published Liber de arte destillandi, the first book dedicated to the subject of distillation, followed in 1512 by a much expanded version. In 1651, John French published The Art of Distillation, the first major English compendium on the practice, but it has been claimed that much of it derives from Braunschweig's work; this includes diagrams with people in them showing the industrial rather than bench scale of the operation. As alchemy evolved into the science of chemistry, vessels called retorts became used for distillations. Both alembics and retorts are forms of glassware with long necks pointing to the side at a downward angle to act as air-cooled condensers to condense the distillate and let it drip downward for collection.
Copper alembics were invented. Riveted joints were kept tight by using various mixtures, for instance a dough made of rye flour; these alembics featured a cooling system around the beak, using cold water, for instance, which made the condensation of alcohol more efficient. These were called pot stills. Today, the retorts and pot stills have been supplanted by more efficient distillation methods in most industrial processes. However, the pot still is still used for the elaboration of some fine alcohols, such as cognac, Scotch whisky, Irish whiskey and some vodkas. Pot stills made of various materials are used by bootleggers in various countries. Small pot stills are sold for use in the domestic production of flower water or essential oils. Early forms of distillation involved batch processes using one condensation. Purity was improved by further distillation of the condensate. Greater volumes were processed by repeating the distillation. Chemists carried out as many as 500 to 600 distillations in order to obtain a pure compound.
In the early 19th century, the basics of modern techniques, including pre-heating and reflux, were developed. In 1822, Anthony Perrier developed one of the first continuous stills, in 1826, Robert Stein improved that design to make his patent still. In 1830, Aeneas Coffey got a patent for improving the design f
The European Union is a political and economic union of 28 member states that are located in Europe. It has an area of an estimated population of about 513 million; the EU has developed an internal single market through a standardised system of laws that apply in all member states in those matters, only those matters, where members have agreed to act as one. EU policies aim to ensure the free movement of people, goods and capital within the internal market, enact legislation in justice and home affairs and maintain common policies on trade, agriculture and regional development. For travel within the Schengen Area, passport controls have been abolished. A monetary union was established in 1999 and came into full force in 2002 and is composed of 19 EU member states which use the euro currency; the EU and European citizenship were established when the Maastricht Treaty came into force in 1993. The EU traces its origins to the European Coal and Steel Community and the European Economic Community, established by the 1951 Treaty of Paris and 1957 Treaty of Rome.
The original members of what came to be known as the European Communities were the Inner Six: Belgium, Italy, the Netherlands, West Germany. The Communities and its successors have grown in size by the accession of new member states and in power by the addition of policy areas to its remit; the latest major amendment to the constitutional basis of the EU, the Treaty of Lisbon, came into force in 2009. While no member state has left the EU or its antecedent organisations, the United Kingdom signified the intention to leave after a membership referendum in June 2016 and is negotiating its withdrawal. Covering 7.3% of the world population, the EU in 2017 generated a nominal gross domestic product of 19.670 trillion US dollars, constituting 24.6% of global nominal GDP. Additionally, all 28 EU countries have a high Human Development Index, according to the United Nations Development Programme. In 2012, the EU was awarded the Nobel Peace Prize. Through the Common Foreign and Security Policy, the EU has developed a role in external relations and defence.
The union maintains permanent diplomatic missions throughout the world and represents itself at the United Nations, the World Trade Organization, the G7 and the G20. Because of its global influence, the European Union has been described as an emerging superpower. During the centuries following the fall of Rome in 476, several European States viewed themselves as translatio imperii of the defunct Roman Empire: the Frankish Empire and the Holy Roman Empire were thereby attempts to resurrect Rome in the West; this political philosophy of a supra-national rule over the continent, similar to the example of the ancient Roman Empire, resulted in the early Middle Ages in the concept of a renovatio imperii, either in the forms of the Reichsidee or the religiously inspired Imperium Christianum. Medieval Christendom and the political power of the Papacy are cited as conducive to European integration and unity. In the oriental parts of the continent, the Russian Tsardom, the Empire, declared Moscow to be Third Rome and inheritor of the Eastern tradition after the fall of Constantinople in 1453.
The gap between Greek East and Latin West had been widened by the political scission of the Roman Empire in the 4th century and the Great Schism of 1054. Pan-European political thought emerged during the 19th century, inspired by the liberal ideas of the French and American Revolutions after the demise of Napoléon's Empire. In the decades following the outcomes of the Congress of Vienna, ideals of European unity flourished across the continent in the writings of Wojciech Jastrzębowski, Giuseppe Mazzini or Theodore de Korwin Szymanowski; the term United States of Europe was used at that time by Victor Hugo during a speech at the International Peace Congress held in Paris in 1849: A day will come when all nations on our continent will form a European brotherhood... A day will come when we shall see... the United States of America and the United States of Europe face to face, reaching out for each other across the seas. During the interwar period, the consciousness that national markets in Europe were interdependent though confrontational, along with the observation of a larger and growing US market on the other side of the ocean, nourished the urge for the economic integration of the continent.
In 1920, advocating the creation of a European economic union, British economist John Maynard Keynes wrote that "a Free Trade Union should be established... to impose no protectionist tariffs whatever against the produce of other members of the Union." During the same decade, Richard von Coudenhove-Kalergi, one of the first to imagine of a modern political union of Europe, founded the Pan-Europa Movement. His ideas influenced his contemporaries, among which Prime Minister of France Aristide Briand. In 1929, the latter gave a speech in favour of a European Union before the assembly of the League of Nations, precursor of the United Nations. In a radio address in March 1943, with war still raging, Britain's leader Sir Winston Churchill spoke warmly of "restoring the true greatness of Europe" once victory had been achieved, mused on the post-war creation of a "Council of Europe" which would bring the European nations together to build peace. After World War II, European integration was seen as an antidote to the extreme nationalism which had devastated the continent.
In a speech delivered on 19
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes can be eaten fresh as table grapes or they can be used for making wine, juice, grape seed extract, raisins and grape seed oil. Grapes are a non-climacteric type of fruit occurring in clusters; the cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. Yeast, one of the earliest domesticated microorganisms, occurs on the skins of grapes, leading to the discovery of alcoholic drinks such as wine; the earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia. The oldest known winery was found in Armenia, dating to around 4000 BC. By the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East, thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine. Ancient Egyptian hieroglyphics record the cultivation of purple grapes, history attests to the ancient Greeks and Romans growing purple grapes for both eating and wine production.
The growing of grapes would spread to other regions in Europe, as well as North Africa, in North America. In North America, native grapes belonging to various species of the genus Vitis proliferate in the wild across the continent, were a part of the diet of many Native Americans, but were considered by early European colonists to be unsuitable for wine. In the 19th century, Ephraim Bull of Concord, cultivated seeds from wild Vitis labrusca vines to create the Concord grape which would become an important agricultural crop in the United States. Grapes are a type of fruit that grow in clusters of 15 to 300, can be crimson, dark blue, green and pink. "White" grapes are green in color, are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes. Anthocyanins and other pigment chemicals of the larger family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines.
Grapes are an ellipsoid shape resembling a prolate spheroid. Most grapes come from cultivars of Vitis vinifera, the European grapevine native to the Mediterranean and Central Asia. Minor amounts of fruit and wine come from American and Asian species such as: Vitis amurensis, the most important Asian species Vitis labrusca, the North American table and grape juice grapevines, sometimes used for wine, are native to the Eastern United States and Canada. Vitis mustangensis, found in Mississippi, Louisiana and Oklahoma Vitis riparia, a wild vine of North America, is sometimes used for winemaking and for jam, it is native to the entire Eastern U. S. and north to Quebec. Vitis rotundifolia used for jams and wine, are native to the Southeastern United States from Delaware to the Gulf of Mexico. According to the Food and Agriculture Organization, 75,866 square kilometers of the world are dedicated to grapes. 71% of world grape production is used for wine, 27% as fresh fruit, 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural".
The area dedicated to vineyards is increasing by about 2% per year. There are no reliable statistics, it is believed that the most planted variety is Sultana known as Thompson Seedless, with at least 3,600 km2 dedicated to it. The second most common variety is Airén. Other popular varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Grenache, Tempranillo and Chardonnay. Commercially cultivated grapes can be classified as either table or wine grapes, based on their intended method of consumption: eaten raw or used to make wine. While all of them belong to the same species, Vitis vinifera and wine grapes have significant differences, brought about through selective breeding. Table grape cultivars tend to have large, seedless fruit with thin skin. Wine grapes are smaller seeded, have thick skins. Wine grapes tend to be sweet: they are harvested at the time when their juice is 24% sugar by weight. By comparison, commercially produced "100% grape juice", made from table grapes, is around 15% sugar by weight.
Seedless cultivars now make up the overwhelming majority of table grape plantings. Because grapevines are vegetatively propagated by cuttings, the lack of seeds does not present a problem for reproduction, it is an issue for breeders, who must either use a seeded variety as the female parent or rescue embryos early in development using tissue culture techniques. There are several sources of the seedlessness trait, all commercial cultivators get it from one of three sources: Thompson Seedless, Russian Seedless, Black Monukka, all being cultivars of Vitis vinifera. There are more than a dozen varieties of seedless grapes. Several, such as Einset Seedless, Benjamin Gunnels's Prime seedless grapes and Venus, have been cultivated for hardiness and quality in the cold climates of northeastern United States and southern Ontario. An offset to the improved eating quality of seedlessness is the loss of potential health benefits provided by the enriched phytochemical conten
French wine is produced all throughout France, in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. France is one of the largest wine producers in the world. French wine traces its history to the 6th century BC, with many of France's regions dating their wine-making history to Roman times; the wines produced range from expensive wines sold internationally to modest wines only seen within France such as the Margnat wines were during the post war period. Two concepts central to the better French wines are the notion of terroir, which links the style of the wines to the locations where the grapes are grown and the wine is made and the Appellation d'origine contrôlée system, replaced by the Appellation d'Origin Protégée system in 2012. Appellation rules define which grape varieties and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover regions, villages or vineyards. France is the source of many grape varieties that are now planted throughout the world, as well as wine-making practices and styles of wine that have been adopted in other producing countries.
Although some producers have benefited in recent years from rising prices and increased demand for some of the prestige wines from Burgundy and Bordeaux, the French wine industry has seen a decline in domestic consumption and internationally, it has had to compete with many new world wines. French wine originated in the 6th century BC, with the colonization of Southern Gaul by Greek settlers. Viticulture soon flourished with the founding of the Greek colony of Marseille. Wine has been around for thousands of years in the countries on the Mediterranean but France has made it a part of their civilization and has considered wine-making as an art for over two thousand years; the Gauls knew how to prune it. Pruning creates an important distinction in the difference between wild vines and wine producing grapes. Before long, the wines produced in Gaul were popular all around the world; the Roman Empire licensed regions in the south to produce wines. St. Martin of Tours spread planting vineyards. During the Middle Ages, monks maintained vineyards and, more conserved wine-making knowledge and skills during that turbulent period.
Monasteries had the resources and inventiveness to produce a steady supply of wine for Mass and profit. The best vineyards were owned by the monasteries and their wine was considered to be superior; the nobility developed extensive vineyards but the French Revolution led to the confiscation of many vineyards. The advance of the French wine industry stopped abruptly as first Mildew and Phylloxera spread throughout the country and the rest of Europe, leaving vineyards desolate. Came an economic downturn in Europe followed by two world wars and the French wine industry was depressed for decades. Competition threatened French brands such as Bordeaux; this resulted in the establishment in 1935 of the Appellation d'origine contrôlée to protect French interests. Large investments, the economic revival after World War II and a new generation of Vignerons yielded results in the 1970s and the following decades, creating the modern French wine industry. In 1935, laws were passed to control the quality of French wine.
The Appellation d'origine contrôlée system was established, governed by a powerful oversight board. France has one of the oldest systems for protected designation of origin for wine in the world and strict laws concerning winemaking and production and many European systems are modelled after it; the word "appellation" has been put to use by other countries, sometimes in a much looser meaning. As European Union wine laws have been modelled after those of the French, this trend is to continue with further EU expansion. French law divides wine into four categories, two falling under the European Union Table Wine category and two the Quality Wines Produced in Specified Regions designation; the categories and their shares of the total French production for the 2005 vintage, excluding wine destined for Cognac and other brandies, were Table wine: Vin de Table – Carries with it only the producer and the designation that it is from France. Vin de Pays – Carries with it a specific region within France, subject to less restrictive regulations than AOC wines.
For instance, it allows producers to distinguish wines that are made using grape varieties or procedures other than those required by the AOC rules, without having to use the simple and commercially non-viable table wine classification. In order to maintain a distinction from Vin de Table, the producers have to submit the wine for analysis and tasting, the wines have to be made from certain varieties or blends. QWPSR: Vin délimité de qualité supérieure – Less strict than AOC used for smaller areas or as a "waiting room" for potential AOCs; this category was abolished at the end of 2011. Appellation d'origine contrôlée – Wine from a particular area with many other restrictions, including grape varieties and winemaking methods; the total French production for the 2005 vintage was 43.9 million hl of which 28.3% was white and 71.7% was red or rosé. The proportion of white wine is higher for the higher categories, with 34.3% of the AOC wine being white. In years with less favourable vintage conditions than 2005, the proportion of A
A winemaker or vintner is a person engaged in winemaking. They are employed by wineries or wine companies, where their work includes: Cooperating with viticulturists Monitoring the maturity of grapes to ensure their quality and to determine the correct time for harvest Crushing and pressing grapes Monitoring the settling of juice and the fermentation of grape material Filtering the wine to remove remaining solids Testing the quality of wine by tasting Placing filtered wine in casks or tanks for storage and maturation Preparing plans for bottling wine once it has matured Making sure that quality is maintained when the wine is bottledToday, these duties require an increasing amount of scientific knowledge, since laboratory tests are supplementing or replacing traditional methods. Winemakers can be referred to as oenologists as they study oenology – the science of wine. A vintner is a wine merchant. In some modern use in American English, the term is used as a synonym for "winemaker"; the term started in Middle English.
Due to the close political and commercial ties between Bordeaux and England during the 14th and early 15th centuries, vintners were among the more important people in London with winemakers being four times mayor of the city under the reign of Edward II. The Worshipful Company of Vintners is one of the oldest livery companies in London. A vigneron is someone; the word connotes or emphasizes the critical role that vineyard placement and maintenance has in the production of high-quality wine. The term, French for someone who grows grapes or makes wine, is used in Australia to describe a winemaker, involved as an owner or manager as opposed to a person, employed only to make wine, referred to as a winemaker, it is used when referring to a winemaker from France. Vincent of Saragossa is the patron saint of vignerons. A négociant is the French term for a wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name. Négociants buy everything from grapes to grape must to wines in various states of completion.
In the case of grapes or must, the négociant performs all the winemaking. If he buys fermented wine in barrels or en-vrac—basically in bulk containers, he may age the wine further, blend in other wines or bottle and sell it as is; the result is sold under the name of the négociant, not the name of the original grape or wine producer. Some négociants have a recognizable house style. Négociants, who are called wine merchants/traders, were the dominant force in the wine trade until the last 25 years for various reasons: Historically the owners of vineyards and producers of wine had no direct access to buyers, it was too expensive for growers to purchase the wine presses and bottling lines necessary to produce a finished wine. Owning only a small portion of a particular high-quality single vineyard meant that a grower had insufficient wine from a parcel to vinify on its own. Under French inheritance laws, vineyard holdings were split until offspring owned no more than a single row of grapes, not enough to fill a barrel.
Since prices for a premier cru are higher than for wines from a larger area like a village or region, the grower could make more money selling off the production as the premier cru rather than blending it into a less specific appellation. Many négociants are vineyard owners in their own right. In Burgundy for instance, négociants as Bouchard Père et Fils and Faiveley are among the largest owners of vineyards. Well-known négociants in Burgundy are Maison Louis Jadot, Joseph Drouhin, Vincent Girardin. Muse Oenology Vignerons indépendants de France Viticulture Wine fraud Winemaking cooperative Media related to Winemakers at Wikimedia Commons The new vignerons: a new generation of Spanish viticulteurs Luis Gutiérrez, Wine Advocate
The butter mountain refers to a supply surplus of butter produced in the European Economic Community due to government interventionism, beginning in the 1970s. The size of the surplus changed over time, had disappeared by 2017. Agricultural underproduction in the 1950s led to a series of market interventions, including the Common Agricultural Policy. Governments subsidized milk production through a guaranteed minimum intervention price for dairy products; this led to a surge in the production of grain, milk and related products until production exceeded demand in the late 1970s, resulting in a glut. Milk production in West Germany alone increased from 75 million tonnes in 1960 to nearly 100 million tonnes by 1979. To combat the overproduction, governments introduced milk quotas, which were governed by the Common Agricultural Policy. In the following decades, production continued to outstrip demand, the European governments, European Union would purchase tonnes of the surplus agricultural goods, creating so-called "milk lakes" and "butter" or "beef mountains".
In West Germany, between 1979 and 1985, excess butter was sold at discounted prices under the direction of the Federal Ministry for Food and Forests and was limited to 1 kg per household. The packages were labeled as being the product of intervention stockpiles, were intended to reduce the oversupply. In 2003, it was reported that the EU warehoused 194,000 tonnes of powdered milk and 223,000 tonnes of butter. In 2007, it was forecast that rising demand and planned reforms would eliminate the oversupply of milk and butter. By 2009, the butter mountain had returned, due to a steep decline in the price of dairy products. In 2017, it was reported that European butter stockpiles had disappeared due to increased demand and dwindling production, causing shortages and rising prices. Wine lake Government cheese