Une brève histoire du vin et comment il est élaboré

A Brief History of Wine and How It’s Made

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France has also many styles — white, red, rosé and sparkling — and many grape varieties (types of grapes), from famous international names to local varieties.
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The press wine is often darker, firmer, and more tannic.
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In red wine, the skins go up and form a “cap”.
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The tools were simple, but the process was already there: press, ferment, store, serve.
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the yeast eats the sugar and produces more alcohol and carbon dioxide — but this time, the space is closed.
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In France, many famous wine regions are formed for centuries thanks to this patient work: observe the plots, write notes and improve the methods year after year.
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They taste it, smell it and measure it.
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The sugar rises, the acidity drops, and the flavors develop slowly.
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We sort the grapes: we remove the leaves, we remove the rotten grapes, we remove the damaged bunches.
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The wine is stayed practical also: for meals, medicine, and religious communion.
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That means that people did not drink only grape juice: they made it ferment on purpose.
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The wine showed hospitality and sometimes religion.
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You can find chalky soils, clay, limestone, granite, and even volcanic influences in some regions.
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If the cap dries, it can create problems and make lose color and aromas.
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the main worker, it is the yeast.
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