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69-407: The white wines are composed of Sauvignon blanc grapes, at a proportion of 60%–80%, blended with Arbois , Chardonnay or Pineau Blanc de la Loire grapes. A small proportion is made into sparkling wine . The red wines are composed of Gamay grapes, at a proportion of 40%–65%, blended with Pinot noir grapes. Cabernet Franc and Côt can be used to make up to 15% of the wine. Pineau d'Aunis

138-431: A low pressure the cells leak their contents: the wort . The flesh of the grape contains mainly water. The organic components are fermentable sugars (between 170-230 grams for a dry wine and between 200 and 300 grams per litre or even more for Fortified wines ) and organic acids, especially malic acid and tartaric acid . Acids occur in larger amounts in the centre of the berry while the sugars are in greater proportion at

207-522: A meal respectively. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite , and is usually dry rather than sweet. Common choices for an apéritif are vermouth ; champagne ; pastis ; gin ; ouzo ; fino ; amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and rich). An apéritif may be served with an hors d'oeuvre or amuse-bouche , such as crackers , cheese , pâté , quiche or olives . Apéritif

276-460: A meal, traditionally believed to aid digestion even though there is not strong evidence to support this. When served after a coffee course, it may be called pousse-café . Digestifs are usually taken neat . Common kinds of digestif include: Bitter digestifs typically contain carminative herbs, with the intention of aiding digestion. In many countries, people drink alcoholic beverages at lunch and dinner . Studies have found that when food

345-552: A means of delivering malaria -fighting quinine . The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since. French Foreign Legion soldiers made use of it in mosquito -infested Northern Africa . Dubonnet's wife was so fond of the drink that she had all her friends try it, and its popularity spread. Apéritifs became very popular in Europe, an appeal that crossed

414-492: A part of the Monthou-sur-Bièvre commune. White wine White wine is a wine that is fermented without skin contact . The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes , which may have a skin of any colour. White wine has existed for at least 4,000 years. The wide variety of white wines comes from

483-460: A physician born around 460 BC who commonly prescribed it to patients. "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; production included white wine. Rich Roman patricians organized banquets where the cost of the food was a sign of prestige. In

552-680: A practice which still continues in the 21st century. Wine merchants failed to survive the fall of the Western Roman Empire and viticulture declined dramatically. The Germanic tribes preferred to drink beer and did not see the value of the wine trade. The decline of viticulture was intensified when Vikings cut the sea lanes in the Atlantic. In the south the Saracens were making Ghazw or raids. These campaigns in southern Europe caused Languedoc , Provence , Southern Italy, and

621-557: A process that long remained a secret in underground cellars of the winery. Prized by the House of Habsburg , Tokay experienced profitable trading. Attempted imitation came to nought and the use of noble rot remained a secret. It was not until 120 years later that a method of very late harvest was experimented with on the steep banks of the Rhine . Its use in Sauternes was attested in 1836 in

690-510: A set of rules on the cultivation of the vine in all areas. It was an era of great development of the culture of white wine in Germany and Austria. The Central European vineyards reached 100,000 hectares, which was three and a half times the area in the 1990s. From the 13th century traders distinguished vinum hunicum (wine of the Huns ), which was drunk by the people, from vinum francium (Wine of

759-453: A very large production area in a high temperature zone. The Catalonia region produces a lot of white grapes, which are transformed into Sparkling wine called Cava . The producing area for Cava is 45,000 hectares out of a total producing area of 65,600 hectares. The Americas have developed both white and red wines, some of which are now recognized worldwide. White wines have to conquer hostile territories where red wine dominates, such as

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828-552: A way to the stomach for the vast meal which is to follow." In 1796, Turin distiller Antonio Carpano invented modern vermouth . Apéritifs became widespread in 19th century Italy , where they were being served in fashionable cafés in Turin (where modern vermouth was created), Rome , Genoa , Florence , Milan and Venice . An apéritif known as Dubonnet was introduced in France in 1846, created by chemist Joseph Dubonnet as

897-511: Is a French word derived from the Latin verb aperire , which means "to open". The French colloquial word for apéritif is apéro . Apéritifs have existed since at least the fifth century as evidenced by the statement in Philokalia "People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'—presumably because they open

966-820: Is added to these grape varieties when making rosés . Base yield is fixed at 50 hl/ha for red wines, 55 hl/ha for rosé wines and 60hl/ha for white wines. The density of vine plantations should be between 3500 and 4500 feet/ha. White wines made from Romorantin grapes bear the appellation of Cour-Cheverny . Only wines made from grapes grown on the land of the following 24 communes can claim Cheverny appellation: Candé-sur-Beuvron , Cellettes , Cheverny , Chitenay , Cormeray , Cour-Cheverny , Feings , Fougères-sur-Bièvre , Fresnes , Huisseau-sur-Cosson , Maslives , Les Montils , Montlivault , Mont-près-Chambord , Muides-sur-Loire , Ouchamps , Saint-Claude-de-Diray , Saint-Dyé-sur-Loire , Saint-Laurent-Nouan , Sambin , Seur , Tour-en-Sologne and Vineuil , as well as

1035-402: Is necessary for the proper growth of yeasts that ensure alcoholic fermentation. In the must of healthy grapes, the natural quantity is sufficient for the yeast. On the other hand, for a degraded harvest (by gray mold), the degradation of this vitamin leads the winemaker to add it to the must to ensure a trouble-free fermentation. In the case of a harvest with a very clear wort and low temperature

1104-458: Is not a problem since they are not extracted in pressing. In addition the taste balance is based on a significant liveliness due to the acidity . The grapes for the production of dry white wine are harvested just before ripening. These production conditions can result in a more northerly or mountainous location for the vineyard producing dry white wines. In Europe, German vineyards are predominantly white (63.1% of production area in 2006 ), as are

1173-443: Is not desirable in the wine. This is why it is quickly isolated from the rest of the harvest, either by shaking or by pressing . The grape berry is made of skin, flesh (or pulp), and seeds. The seeds are hard and are 2 to 5% by weight of the berry. The seeds contain 25-45% water, 34-36% carbohydrates, 13-20% fat (the grape seed oil ), 4-6% tannins, 4-6.5% protein, 2-4% minerals, and 1% fatty acids. Their contribution in white wine

1242-441: Is present in green grapes, and its ratio decreases with maturation to give between 2 and 7 grams per litre at harvest. The range is very wide depending on the variety and soil with hot climates giving lower rates as the heat accelerates its degradation. There are many other acids in small quantities: citric acid , ascorbic acid , α-ketoglutaric, fumaric acid , galacturonic acid , coumaric acid , etc. Their variable quantity varies

1311-406: Is the herbaceous branch that bears the grapes. It consists of about 80% water, soluble minerals (nearly 3% with half of potassium ) and polyphenols . The polyphenols are mainly tannins and are responsible for the bitter taste and the sensation of astringency . In the production of a white wine, the stalk does not contain any useful part: its moisture can cause dilution and the presence of tannins

1380-486: Is the key criterion. For a dry white wine, technological maturity is calculated and the fruit is harvested just before (usually eight days ) the maturity of the sugar. At this point the relationship between sugar and acid is optimal. Further, low acidity will cause the future wine to be unbalanced with excess alcohol and lack of liveliness. In addition, the flavour will be less fresh and less vivid. Traditional hand harvesting of whole bunches has been increasingly challenged by

1449-434: Is zero since they are removed in the pressing, in addition, the pressure is insufficient to extract anything from the seed. The skin is 6-12% by weight of the grape. It is coated on the surface with Pruinescence , a waxy coating that gives a matte finish to the colour of the grape and contains the yeast responsible for fermentation. The grape skin also contains volatile compounds in its deeper layers. These are responsible for

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1518-678: The Château La Tour Blanche but at that time very late harvest gave a very rich wine that required several years to age in barrels. Other regions were discovering secrets which would make them rich. So it was that Dom Perignon was the legendary creator of champagne. In a northern vineyard he developed a special wine that would give rise to an exceptional passion for wine produced in a climate where it could not be expected for wine to reach maturity nor sufficient colour. The fashion of drinking cheap dry white wine started in Paris in

1587-539: The Douro Valley to become depopulated – the people being taken into slavery or fleeing the threat. Knowledge about the culture of grapevines was conserved by the Catholic Church : Wine was necessary for the celebration of Mass , and the monks planted vines at high latitudes and increased the monastic acreages. Difficult to transport and store, wine long remained a product for local consumption. The trade

1656-569: The Franks ) which was the wine for the wealthy aristocracy. There was recognition of varieties of Riesling and Sylvaner from the late Middle Ages. Part of European trade was by sea along the Atlantic coast. The English, then the Dutch and Scandinavians from their demand for wine, created a craze for planting between Bordeaux and La Rochelle . Little dry white wine was produced for export from La Rochelle while Bordeaux exported mainly wines from

1725-513: The Müller-Thurgau . During the same period, Switzerland adopted, along the shores of Lake Geneva , vineyards predominantly producing white wine. During the 20th century planting vines in countries where it was unknown was booming. However, it was shaky in places with higher temperatures during fermentation. The use of larger containers creates problems during fermentation: the yeasts produce heat which cannot escape and beyond 35 °C

1794-681: The Ottoman Empire took Constantinople and the situation of the Venetians and Genovese deteriorated. The wine trade between the eastern Mediterranean and northern Europe fell sharply. At the same time, the Spanish had just completed their Reconquista and replaced the Mediterranean wine with its own, especially for English and Dutch consumers. The port of Sanlúcar de Barrameda began to export large quantities of white wine which

1863-480: The Rocky Mountains or Canada. In Canada, the technique of ice wine can produce exceptional wines in a climate which is apparently unfavourable. Canada is the largest producer of ice wine in the world. The warmer southern areas also produce white wine, but in a lower proportion. In addition, it is more often sweet or fortified wines, natural sweet wines or "vinés" wines, as in the case of vineyards around

1932-690: The South-west had their sales network thanks to the navigability of the Loire and the Garonne . In the Mediterranean Basin the Crusades greatly enriched both rival republics of Venice and Genoa . To supply the troops of the rich Frankish lords these republics provided them with wine from Greece . The port of Monemvasia , which exported a large amount of white wine, gave its name to

2001-508: The 18th century. To evade the excise duty, Parisians took the habit of going to drink their wine at the producers premises outside the walls of the city. Cabarets opened their doors by the river, becoming Guinguettes (similar to taverns): so the wine that was drunk there was also called "guinguet". This is a wine from the hills of the Seine or the Marne , sour, but the conditions of transport of

2070-538: The 19th century before the arrival of phylloxera was a golden age of wine. The Industrial Revolution enriched a bourgeoisie clientele for the best wines and the rural exodus to factories created a large market for mass-produced wines. A prominent example for white wines was the viticulture in Germany . The feeling of freedom infused into the German winemakers under French occupation during the First Empire prevented

2139-525: The Atlantic; by 1900 they were also commonly served in the United States. In Spain and in some countries of Latin America apéritifs have been a staple of tapas for centuries. . The custom of having appetizers with an apéritif crossed the Atlantic in the opposite direction in the 1970s, where the habit of a substantial food offering being paired with the purchase of a drink during happy hour in

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2208-459: The Mediterranean ( muscat , madeira , marsala etc.). According to Claude and Lydia Bourguignon, red wines are well suited to soil based on limestone while the best white wines are produced on soils over metamorphic rocks ( Alsace , Moselle , Anjou ) or volcanic rocks ( Tokaj in Hungary and Slovakia ). In addition, white wines are also produced on land with a limestone sub-soil such as

2277-634: The Netherlands (this volume of some 300,000 hectolitres represented two-thirds of today's production). From the 16th century the first European vines were planted in America: in Mexico , then Peru , Bolivia , Argentina , and Chile . These were in addition to the native vines that grew in Mexico, but this pre-Columbian production was not for the production of wine since the grapes were too acidic. It

2346-627: The Swiss vineyards (more than 50% of the area in production are white grapes ) and the Luxembourg vineyards (93% of the production area in white or grey grapes ). In France the northern half produces most of the white wines ( Alsace , Jura , Champagne , and the Loire Valley ). In Spain, paradoxically, Castile-La Mancha accounts for 50% of the Spanish vineyards, producing mostly white wine on

2415-472: The United States pushed the development of a more food-heavy aperitivo course in Italy as well. There is no single alcoholic drink that is always served as an apéritif. Fortified wine , liqueur , and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is usually on dry rather than sweet, as a general guideline. A digestif is an alcoholic beverage served after

2484-491: The aristocracy and the clergy from recovering all the vineyards from which they were dispossessed. The practice of late harvest was widespread and the more or less sweet wines gained balance against their always lively acidity. In 1872, the Geisenheim Grape Breeding Institute was created, and it was the source of a great amount of interbreeding giving new varieties – the best known of these is

2553-410: The aroma of the grape and for the molecules that become the aroma of wine during fermentation: They are the "aroma precursors". In red grapes, the film also contains anthocyanins or coloured matter, which is from bright to purplish red. To produce white wine from red grapes, it is necessary not to macerate the grapes, nor to press too hard on the harvest to avoid the dissolving of the anthocyanins in

2622-559: The berries have reached optimum ripeness or have been affected by noble rot (for the Sélection de Grains Nobles ). Handpicking is recommended for sparkling wines and absolutely necessary for white wines from grapes with coloured skin. Ap%C3%A9ritif Apéritifs ( / ə ˈ p ɛr ɪ t iː f / ; French: [apeʁitif] ) and digestifs ( / d iː ʒ ɛ ˈ s t iː f / ) are drinks, typically alcoholic , that are normally served before (apéritif) or after (digestif)

2691-594: The berry, where it is a characteristic of the maturation of the grapes. Many different sugars coexist: the most common are glucose and fructose which will be consumed by anaerobic yeast to convert it to alcohol during fermentation. They are in substantially equal amounts. To verify the completion of the fermentation they can be quantified by chemical assay (glucose and fructose are "reducing" sugars that react with an alkaline copper solution called Fehling's solution ), an enzymatic method, or by infrared spectroscopy . Other sugars are not fermentable at all. After consumption by

2760-618: The chalky base of the Champagne wine region or the limestone under siliceous marl of Chassagne-Montrachet form the backdrop to some of the most prestigious wines in the world. Numerous varieties of grapes can be used to develop white wine. Some have achieved a strong reputation thanks to their marketing of a wine variety: Other grape varieties are less well known because they may be marketed under an Appellation or mixed with other varieties: Some varieties with coloured skins are also used to produce white wines: The stalk (or rafle )

2829-496: The grape juice. The skin contains a lot of cellulose , insoluble pectin and proteins , and organic acids : citric , malic , and tartaric acids. The skin of the Sauvignon blanc B grape has a pH of about 4.15. It also contains between 2 and 3% tannins. The flesh of the grape is the most important part – it is between 75 and 85% of the weight of the grape. It consists of large polygonal cells which are very thin-walled. With

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2898-413: The grapes with coloured flesh are called Teinturier , meaning coloured juice). Once harvested, the grapes are pressed, and only the juice, called wort , is extracted. The wort is put into tanks for fermentation where sugar is transformed into alcohol by yeast present on the grapes. Grape maturity depends on the requirement of the final product. For a sweet white wine, whether fortified or natural, sugar

2967-427: The grapes, are diametrically opposed to those very fruity wines marked by a refreshing liveliness. During the years 1960–1990, these methods of wine-making moved to Europe and the use of refrigeration equipment is now widely used in almost all regions producing white wine. Many wine-producing countries produce white wine. However, the white grape needs less heat than red grapes to ripen: The lack of maturity of tannins

3036-475: The harvesting machine for dry white wines, an economic choice but not always a qualitative one. The fragility of the grape requires either a rapid transfer to the winery or protection from oxidation. When the transport time between vine and winery is long, the harvest can be refrigerated and kept away from oxygen using nitrogen or dry ice. However, for some sweet wines, a successful harvest requires manual work and training for pickers to pick only clusters where

3105-536: The hinterland received via the Garonne . When wine production was introduced on the banks of the Charente in the 17th century, Charente white wines were introduced as cognac . At the same time, the dry white wine popular with the Dutch was produced to the north, around the port of Nantes from the current areas of Muscadet AOC and Gros-plant AOVDQS in the Loire Valley. Vineyards in the Loire Valley and

3174-473: 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 blanc and Riesling . Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir , for example, is commonly used to produce champagne . Among

3243-414: The majority of their red wine counterparts. Due to their acidity , aroma and ability to soften meat and deglaze cooking juices, white wines are often used in cooking. The first trace of wine that has been found dates to 7500 years ago, in present-day Iran but the results of archaeological excavations have not been able to determine from which time wine began to be produced. Epigraphy tells us about

3312-403: The many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the wort . Sweet wines, on the other hand, are produced by interrupting the fermentation before all the grape sugars are converted into alcohol; this is called Mutage or fortification. The methods of enriching wort with sugar are multiple: on-ripening on

3381-428: The micro-organisms begin to suffer and fermentation slows then stops. After cooling the wine a new addition of yeast is needed to resume fermentation (not to mention the adverse effects on the wine's aromas and the risk of lactic bite ). In California the search for temperature control of fermentation matured. Applied to white wine they revolutionized this type of wine. European wines, marked by their processes of crushing

3450-545: The negotiating table of the Congress of Vienna , using it to relax his partners in the discussions. The occupation of Champagne by Russian troops in 1815 publicized the sparkling wine to the Russian aristocracy. The Veuve Clicquot (Widow Clicquot) booked her wine to her occupants saying "they drink today, tomorrow they will pay..." The progress of the glass industry (especially from the use of coal) helped to democratize

3519-429: The pH of the wine. For these, when their solubility threshold is reached, they settle and contribute to de-acidify the wort. In the southern regions where acidity is sometimes a little lacking this may be a cause of failure of extra acidity. White winemaking is broadly similar to red winemaking although details differ when making the two types. White wine is made from white or black grapes (but always with white flesh;

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3588-414: The pH of the wort. The must of white wine is generally more acidic than red grape must simply because the grape maturity is less advanced. Vitamin C (or ascorbic acid ) is present in the grape and the must up to 50 milligrams per litre. It is a protection in the wort against the oxidation phenomenon. In the presence of oxygen it produces hydrogen peroxide ; by this reaction it deprives the enzymes in

3657-414: The periphery. This heterogeneity in the distribution of sugars, acids, and inorganic compounds in the berry is used during pressing, especially in Champagne pressing. This process separates them as it happens and uses them to measure the progress of the "vintage", the first and second tailles , and finally the rebêches of insufficient quality to be made into AOC wine. The flesh is the major element of

3726-849: The presence of wine in the Middle East: it was produced in the "High Country" (the mountain borders between Anatolia and Armenia ) 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 karânu in Akkadian . It could be red ( SA 5 GEŠTIN ), light (or maybe white: KÙ.BABBAR GEŠTIN ), good wine ( DUG.GA GEŠTIN ), honeyed ( LÀL GEŠTIN ) new ( GIBIL ), or sour ( GEŠTIN EMSA ). In Ancient Greece wine had already been developed and used since Hippocrates ,

3795-510: 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

3864-444: The time did not allow it to be used prematurely. Champagne was created in the 18th century but it was in the next century that its global expansion would occur. The crowned heads of Europe quickly made the wine stylish in their courts although its production, necessarily in bottles, made for a very expensive product. Historian Hugh Johnson assigns an important diplomatic role to champagne: Talleyrand would have offered this wine at

3933-552: The use of the glass bottle. The production of sparkling wine increased dramatically and spread to the American continent. The technique of manufacturing was industrialized and other regions were inspired but the reputation of champagne suffered. The commercial flight of champagne was a product of the Industrial Revolution that allowed it to be within the financial reach of the emerging middle classes. The period of

4002-468: The variety Malvasia . The Crusaders also discovered Muscat wine. Once back home, the rulers and wealthy aristocrats looked to buy the sweet wines they enjoyed in the East. They came from grapes that dominated the vineyards of Languedoc-Roussillon and Spain . Trade in these wines was facilitated by their high alcohol content which ensured preservation during the long journey to Northern Europe. In 1453

4071-455: The vine and to produce lighter and less sweet wines. It also encouraged them to seek new wild varieties adaptable to these distant areas where the Mediterranean varieties showed their limits. For example, vines were planted on the banks of the Rhine to provide the Legions with a healthy drink, as opposed to water which was rarely drinkable. The wine was drunk cool in summer and warm in winter,

4140-450: The vine, passerillage (straining), or the use of noble rot . 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 often used as an apéritif before a meal, with dessert , or as a refreshing drink between meals. White wines are often considered more refreshing and lighter in both style and taste than

4209-436: The wine, as it is the part that contains the highest proportion of liquid. The flavours are much less present than in the skin. In the case of white winemaking, the wort is simply the grape juice from the pressing of grape berries. Sugars are carbohydrates derived from photosynthesis . The sucrose is made in the leaves and flows into the plant, where it is broken down into glucose and fructose and accumulates in

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4278-474: The wort of oxygen that is necessary to oxidize the wine. Since 1962 the addition of vitamin C in the wine has been allowed to a maximum of 15 grams per hectolitre at the time of packaging to stabilize the wine. Experiments in the late 2000s tried to determine a method to add it to fresh harvests or in the wort. Vitamin B1 or thiamine is present at a concentration between 0.2 and 0.5 milligrams per litre. This vitamin

4347-399: The yeast works in a limited way and the addition of thiamine can help avoid a difficult end of fermentation. Legislation limits the amount added to 30 milligrams per hectolitre. The wort also contains minerals. Sodium , Potassium , and Magnesium are most common. Potassium and also calcium can form salts with the tartaric acid: Potassium bitartrate and the neutral calcium tartrate at

4416-451: The yeast, the ratio of non-fermentable sugars (the ones that are not consumed by yeast: arabinose and xylose ) is between 0.5 and 1.7 grams per litre. Sugars exercise a control over the taste – they balance the spiciness of the acidity and the burning of the alcohol. The organic acids are mainly malic and tartaric acids. Tartaric acid is a characteristic of grapes; in its leaves, its content ranges from 5 to 7 grams per litre. Malic acid

4485-477: Was a little sour to still be consumable, while red grapes do not give enough colour, and green tannins make the wine bitter. The interruption of the fermentation by a cold winter led to the discovery of the process of secondary fermentation of champagne. The enrichment of some of the population created a craze for rare wines. This phenomenon, which was already responsible for the development of sherry in England,

4554-511: Was re-established initially after the enrichment of the nobles and prelates because, as with the Romans, the art of the table reflected the reputation of the host. River trade was of great importance in the development of vineyards. The Germanic countries benefited from the navigability of the Rhine and the Danube so they could export their production. Charlemagne contributed to this growth by enacting his Capitulare de villis which included

4623-630: Was reproduced in Central Europe. The discovery of the benefits of the noble rot on white grapes took place around 1650 in Hungary for the development of Tokaji wine. Hugh Johnson declared that: "the Tokay of three centuries ago was the best sweet wine in the world, it was inherited from a long-standing winemaking tradition". Developed with a grape whose exceptional maturity is due to a trade secret, this wine also developed its qualities through

4692-462: Was the ancestor of today's sherry . This wine was called sack and caused a sensation in England. Even at the height of animosity between the two countries (as in the episode of the Spanish Armada in 1588) the trade continued – sometimes provided by pirates who stole what they could not buy. Between 40 and 60 thousand barrels each of 500 litres left the Spanish coast annually for England and

4761-510: Was used to produce acachul a drink sweetened with fruit and honey. The Little Ice Age spelt the death knell of northern viticulture. The vine disappeared from northern Germany and Baden , and the maximum altitude for viticulture descended to 220 metres. Hans-Jürgen Otto noted that: "all the vineyards suffered and decreased in area". In England the vine also disappeared. The less early vineyards preferred to select white varieties of grapes because, even if unripe, white grapes allowed wine that

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