|
The Wines of France
(Prepared with the collaboration of the Musée du Vin and Mme Josse) Red wineThis is a wine obtained by a maceration conducted exclusively with black grapes. The presing only takes place after the fermentation of the must. This must consists of substances from the grape juice, as well as deposits from the pulp, the skins, the seeds and sometimes even stems. The “de-stemming” or “destalking” is not done systematically. One has the choice of doing it or not, doing it partially or entirely.
Due to the action of the yeasts (present on the grape skins or added to the tank), the alcoholic fermentation then takes place. These yeasts turn the sugar in the grapes into alcohol, carbonic gas and calories. This transformation lasts between 4 and 5 days. The liquid grows cloudy, warms and creates a bubbling which brings solid matter up to form on the surface what is called the “cap”. To favour the extraction of all the elements contributing to the wine’s quality, the “pumping-over” is done. This step consists of bringing up the fermentation must from the botton of the tank to spread it at the top over the “cap”, saturated with the components already underneath. A similar method, “punching”, consists of regularly plunging the “cap” into the tank. At this same time, the colouring matter and tannic elements (contained in the grapeskin) diffuse into the fermentation juice. Bit by bit the juice reddens. Consequently, the vatting will take more or less time depending on the type of wine sought.
The fermentation completed or virtually so, the solid part is separated from the liquid. This is the “ullage”, or pouring. The wine is called “free-run ”, the remaining solids, the “pomace”. The pomace will be sent to the press to extract the remaining juice. This is the “press-wine”. This wine, rich in colour and tannins, may be kept separately or blended into the “free-run” wine. |
For milleniums, Man has cultivated the vine; he has learned to choose grape varieties and to adapt them to the soil, to the climate. This close relationship between Man and Nature has given birth to wines, a drink appreciated by gods and kings... In Paris, in the bistrots, the restaurants, the brasseries, the neighbourhood cafés, wines are there, already familiar or to be discovered, throughout the year... This guide will lead you through this extremely rich world.
Crushing and de-stemming
As soon as they are harvested, the grapes are generally crushed and de-stemmed. The crushing makes it possible to burst the grapes to release the juice in the pulp. This operation traditionally done with feet is done today with mechanical crushers.
The crushed harvest is generally poured into a “de-stemmer” or “de-stalker” to eliminate the stalks, the woody part of the bunch of grapes.