French wine’s success has been created on deservedly popular regions that are enshrined by the AOC (Appellation d’Origine Contrôlée) laws, but unwillingness to guard such system in a meaningful logic has slowly debased historic reputations at precise point in the history when the New World manufacturers are eager at establishing their own range of wines.
France owns a total of 872 hectares of land under vine that also includes 70,000 hectares for the Cognac and 6,000 hectares for the Armagnac. It produces an average of approximately 57 million hectolitres of wine each year. From the mid of 1980s, there has been a drop in French wine production by 27% in response to moving away from lower-quality end of spectrum because wine consumers have started drinking less wine but they drink the better quality ones. The way that quality is classified is a highly contentious issue that is faced by the French wine industry.
This is a group of organic sub-stances found in the seeds, skin, and stems of grapes. It contributes to the aging potential of red wines, which have more tannin than white wines.
Tasting is an art, a science, and a pleasure. It is also an inexhaustible subject of conversation, even disagreement. Whole books have been devoted to it, both theoretical and technical, but also peppered with amusing anecdotes.
Arguably, the most important factor here is to recognise when a wine is in good condition or when a bottle is faulty. This becomes particularly relevant when you are faced with the sort of markups applied in some restaurants. When a sample from an approved bottle id offered to taste wine, you are cheching the conditions of the wine that you hane ordered, not tasting the wine to decide wherher you like it.
There are three simple steps to follow when tasting wine: look, smell, and taste. Firstly, you should look at the wine when it's poured, Is it clear and bright? Is it looking in good shape? An excess of brown colour in a white wine may indicate that it has gone off. It's possible to guess the age of a red wine by observing it's rim colour. Tilt the glass slightly and look at the edge of the wine. If you see a purple tint it is probably a young wine while an orange tint is an indication of maturity.
Swirling the wine a around the glass will relase the aromas and you should take either a large sniff or a small sniff, followed by a large sniff. Does the wine smell clean and fresh and can you identify fruit-related aromas? If not, and you detect musty, wet cardboard-like aromas, you hane probably found a fault. Young wines should always be fruity and appealing on the nose. You should take time to sniff the wine and not rush into tasting wine.
Tasting wine allows you to confirm the condition and characteristics associated with the wine. You should consider the initial taste, the actual taste, and the aftertaste. Have the confidence to reject a bottle which you feel may be tainted and make sure that you assess each bottle ordered individually. Some wine styles, for exemple aromatic whites such as Sauvignon Blanc, are insense and lively an both the nose and palate. Expect to be able to identify lots of fruit and primary aromas. Wines that have matured or developed in the bottle may have a bouquet and flavours such as those associated with dried fruits (prunes, figs, etc), along with savoury nuances. Lurking among all this comolexity there should still be hints of fruit. Some wines over a decade old (for exemple, German Riesling) will suprise you with their amazing vitality and youthful tones.
Lots of fuss can be generated when the virtues of a vintage are sidcussed and in some cases this is justified. As a generalisation, if a wine is made from grapes growing in a cool or marginal climate, then vintages can matter. In warmer climates, where there is better consistency in weather patterns, the changes affecting quality are far less significant.