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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
You can find the winds from the Atlantic in the west, Mediterranean heat in the south, and the coolness of the mountains in the east.
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2 / 15
The winemakers can mix the free-run wine and the press wine, or keep them separate and decide later.
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3 / 15
Simply: the young wine can soften after the main fermentation.
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4 / 15
It is often fresh and quite acidic, because sparkling wine needs liveliness and energy.
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5 / 15
That is why the temperature is so important.
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6 / 15
In ancient times, someone has crushed some grapes, has kept the juice, and has simply waited.
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7 / 15
The harvest — and especially the date of the harvest — are one of the decisions the most important of the year.
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8 / 15
He linked the microbes to the problems and he encouraged some practices cleaner.
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9 / 15
The pressing separates the juice from the skins and from the seeds — and this choice changes the bitterness, the texture and the aromas.
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10 / 15
Bottling, it is like closing a door: we seal the wine so that it can travel, rest, then be opened later — at the table, with people.
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11 / 15
Some Spanish missionaries planted vines at the mission San Diego de Alcalá in 1769.
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12 / 15
It creates also molecules of aroma — in a very small amount, but with a big effect.
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13 / 15
But these plantings started a long story: failures, learning, adapting, and finally pride of the place.
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14 / 15
just some grapes on a vine, nothing spectacular.
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15 / 15
In Georgia, large jars made of clay are still used today.
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