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Une brève histoire du vin et comment il est élaboré

A Brief History of Wine and How It’s Made

Voice:
Adrien Adrien Standard
Adrien

Adrien

A 40 years old French man, low voice, deep, calm, comforting

Standard accent

Marie

Marie

Warm, expressive and captivating French female voice, ideal for audiobooks and immersive stories

Standard accent
Francois Louis

Francois Louis

A deep, resonant, aristocratic male voice with a Parisian accent

Parisian accent
Victoire

Victoire

Young, fluid and capitvating French female voice with a Parisian accent

Standard accent
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1 / 15
The winemakers can mix the free-run wine and the press wine, or keep them separate and decide later.
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2 / 15
So, the winemakers keep it wet: they push it down or they spray with juice.
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3 / 15
It is the secret: the bubbles, it is gas from fermentation trapped.
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4 / 15
Next, the winemaker does a second fermentation.
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5 / 15
with time and attention, this “ordinary” fruit becomes something that we keep for birthdays, dinners, long conversations — or even a normal evening.
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6 / 15
In spring, the buds open and the young shoots grow quickly.
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7 / 15
The monasteries kept often records: the vines, the harvests, and the habits of the cellar.
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8 / 15
the yeast eats the sugar and produces more alcohol and carbon dioxide — but this time, the space is closed.
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9 / 15
In medieval Europe, the wine has survived the wars, the epidemics and the borders that were changing.
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10 / 15
fermentation can be complete or partial, depending on the style.
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11 / 15
Fermentation, it is the living heart of the cellar.
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12 / 15
The first “remedies” failed.
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13 / 15
The archaeologists have found there tools to press, ferment and store — together, in the same place.
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14 / 15
Simply: the young wine can soften after the main fermentation.
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15 / 15
Know‑how has survived because the communities needed it.
Back to Le Grand Livre des Vins Français overview Back to all French A1 content
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