FRENCH WINE

CLASSIFICATION AND LABELING

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FRENCH WINE HISTORY
DEFINITION
France is considered the second
region -after Spain- where there
are more vineyards.

Has been focused on family far-

ms for many years, what's more,
today it is still focused on this
type of production and not so
much the wine as the one that is
believed to be sale
internationally.
PROCESS
HARVESTING:
The grapes are collected in bins or lugs and then
transported to the crushing pad.
Sure,the grapes are still intact with their stems
along with some leaves and sticks these will all
be removed in the next step.
2) CRUSH GRAPES:

The destemmer, removes the stems from the clusters and lightly crushes
the grapes. All of the grapes are pressed to extract the juice and leave
behind the grape skins.
The pure juice is then transferred into tanks After the juice is filtered out
of the settling tank into another tank to insure all the sediment is gone
before fermentation starts.
FERMENTATION
Is where the sugar converts into alcohol. There are plenty of techniques and technologies used du-
ring this process to accompany the different kinds of grapes.
 
Red and white wines: yeast is added to the vats so that fermentation can take place.
Red wines: carbon dioxide is released during fermentation which causes the grape skins to rise to
the surface. Winemakers must punch down or pump over the “cap” several times a day to keep the
skins
in contact with the juice.
FERMENTATION
Red wines: the grapes are pressed after fermentation is complete. After racking to clarify the wine,
the reds will spend several months aging in barrels.
AGE THE WINE
Winemakers have lots of choices in this step,
and again they all depend on the
kind of wine one wants to create. Flavors in a
wine become more intense due to
several of these winemaking choices:
 
Aging for several years vs. several months
Aging in stainless steel vs. oak
Aging in new oak vs. ‘neutral’ or used barrels
Aging in French oak barrels
Aging in various levels of ‘toasted’ barrels
(i.e. charred by fire)
.
BOTTLE THE WINE
When the winemaker feels a wine has
reached its full expression in aging,
then it’s time to bottle the wine for
consumption. And the rest is history.
 
Some white wines are ready to be
bottled after a few months.
Most dry reds need 18-24 months of
aging before bottling.
 
 CATEGORIES

Burgundy and Bordeaux red wines:

If you want to try a good French red wine,
Burgundy wines never
disappoint. produces some of the
most famous red wines in the world, with
Pinot Noir.
White wines from Alsace and the
Loire Valley

If you like white wine, Alsace wines

represent a perfect choice. Located
at the foot of the Vosges, this region
stands out for its elegant and highly
aromatic white wines made with
Riesling and Gewürztraminer.
Loire wines are also fantastic option
if you are looking for a young, light,
refreshing white wine.
Rosé wines from Provence
With Grenache Provence re-
gion is the main producer of
French rosé wine.
They stand out for their sharp
acidity, their intense aroma and
their dry and refreshing flavor,
with notes of red fruits and
Citrus.
CHARACTERISTIC OF
FRENCH LABELING
Blanc de Blancs: made with 100% white grapes. (100% Chardonnay in Champagne)
Blanc de Noirs: A term for sparkling wines to denote a white sparkling wine made with 100% black gra-
pes.
Château: A winery
Coteaux: Wines from a grouping of slopes or hillsides
Doux o Moelleux: Sweet
Vignoble: Vineyard
Mousseux: Sparkling
GRAPES VARIETIES
TYPES OF LABELING

Vinos Appellation d'Origine Protégée:

In France, the new AOP denomination is valid
for the highest quality level of wine "wines with
protected
origin", which corresponds to a quality wine.
Vin de table
Vin de Table or Vin de France is the
most basic quality tier for wines
from France.
These are typically uncomplicated ev-
eryday drinks – most likely blends based
on a well-known grape variety
like Cabernet Sauvignon
Merlot, Chardonnay or Sauvignon Blanc.
Vin Délimité de Qualité Supérieure

The VDQS category was abolished by December

2011, when the number of categories for French
wine were reduced four to three as part of a ge-
neral overhaul of the European Union-wide clas-
sification of wine.

Appellation d’Origine Contrôlée.

It has been made with ingredients from a specific
geographical area. The production and aging
process has also taken place, at least in part, in
that area.
The product has been made according to the
traditional way.
The product features follow a series of clearly de-
fined standards.
The production has been strictly regulated by a
regulatory commission following the standards
defined for the AOC.
MOST IMPORTANT REGIONS OF
WINE MAKING
•Bordeaux is the largest region in terms of quality wine
production, where many of the world’s most expensive
wines are made. Cabernet sauvignon-led Bordeaux
blends have herbal flavors, and strong tannins. Merlot-
led blends tend to be softer
White Bordeaux wines are barrel-aged blends of sauvi-
gnon blanc.

•The Burgundy (Bourgogne) makes some of the most

highly-sought wines, but these are made in miniscule
quantities compared to Bordeaux, so their rarity also
adds to their value.

•The Languedoc-Roussillon area in southeast France

is the largest wine region, but the majority of production
is bulk wine that is not exported.
The centrally-located Loire Valley (Val de
Loire) region produces most of France’s white
wine, in addition to wines from many interest-
ing native grapes found nowhere else.
•The Rhône Valley (Côtes du Rhône) is known
for red wines, from syrah in the north to
grenache in the south.
“YOU CAN’T BUY HAPPINESS
BUT YOU CAN BUY WINE
AND THAT’S KIND OF THE
SAME THING”

ANONYMOUS