MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/1 THE FRENCH WINE

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/2 HISTORY OF FRENCH WINE. Several thousand years before Christ: cultivation of the vine began and is mentioned many times in the Bible The ancient Egyptians made wine. The early Greeks exported it on a considerable scale. During the Roman Empire vine cultivation was extended to such a degree that a surplus ensued, and in 92 half the vines outside Italy were uprooted. When replanting was later permitted, vineyards extended into northern France and Germany and even into southern England.

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/3 HISTORY OF FRENCH WINE Cont.. The Middle Ages saw little progress in viticulture. From about 1200, monasteries kept alive the art of wine making. From the beginning of the 13th century, the wines of Bordeaux (an area under the English crown from 1152 to 1435) were commonly shipped to England, the Northern ports, and the Nederland. By the 14th century wines from Spain and Portugal were also widely exported.

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/4 Later the nobility also owned extensive vineyards. The French Revolution, however, removed many vineyards from ecclesiastical hands Drinking habits were largely governed by changing fashions at court, political relations with producing countries. HISTORY OF FRENCH WINE Cont..

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/5 During the 18th century for convenience in commerce, the Bordeaux merchants classified their finest red wines as early as 1725 and in 1855 classification, received official recognition During the middle and second half of the 19th century the European vineyards suffered from a series of disastrous diseases (Oidium, Phylloxera). First discovered in 1863, Phylloxera spread across Europe, destroying the vines by attacking their roots. In about 1880 the grafting of European vine species onto immune American rootstock was accepted as the only viable solution. HISTORY OF FRENCH WINE Cont..

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/6 Simultaneously, a movement began to ensure the authenticity of wine, culminating (1936) in France when the appellation controlée (quality control) law, now the model for similar legislation in other countries, came into effect. The law allows only wine made from grapes grown in the Champagne region, for example, to be called champagne HISTORY OF FRENCH WINE Cont..

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/7 FRENCH TERROIRS (French wine regions)

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/8 WINEMAKING IN FRANCE Each choice in the successive steps of the elaboration of wine has repercussions on the taste and the quality of the wine : The choice of the terroir. The climate (and the date of harvest) The choice of the grape-variety. The type of container in which the fermentation will take place. The temperature at which the juice of grape is maintained during the fermentation. The fermentation period. The type of container in which the maturation will take place. Winemaking requires "savoir-faire" and experience. A winemaker is not only an artisan but also an artist.

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/9 GRAPE VARIETIES

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/10 Red Grapes Cabernet franc Cabernet Sauvignon Carigan Cinsault Gamay Grenache Merlot Mourvedre Pinot noir Syrah

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/11 White Grapes Chardonnay Chenin blanc Clairette Muscadelle Pinot gris Sauvignon Semillon Ugni blanc Viognier Mauzac Loin de l’oeil

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/12 11 steps to make wine 1. Plantation (or grafting) of a vine stock 2. Growing of the grape-bunch

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/13 3. Harvesting the grapes 11 steps to make wine Cont..

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/14 4.De-stemming and crushing the grapes 11 steps to make wine Cont..

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/15 11 steps to make wine Cont.. 5. Alcoholic fermentation of the liquid

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/16 6. maceration (only for red wine) 7. raking the wine 8. malolactic fermentation 9. Blending 10. maturation of the wine 11 steps to make wine Cont..

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/17 11 steps to make wine Cont bottling the wine

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/18 How to drink wine ? Look at the wine First we get pleasure from admiring wine in our glass : let us note the vividness of the colours, how it catches the light. Passionate wine lovers judge the colour of a wine by placing it in front of a white cloth. That way it is easy to see if its robe is dark or pale. Tasting the wine

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/19 Smell the wine You must not hesitate to dip your nose deeply in a glass of wine. By developing your sense of smell, you become capable of associating aromas to the smell of wine. Of course if your neighbour is smoking or wearing a strong perfume, if the contents of your plate exhale a strong aroma it is a waste of time trying. Smelling a wine is preparing oneself to taste it really well. Tasting the wine

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/20 Taste the wine Always with small, careful sips. Take a sip of wine, pinch your lips, suck a little air with your tongue and make the wine travel in your mouth. Different parts of the tongue identify different sensations: sweetness is identified by the end, acidity by the sides and bitterness by the back. By making the wine circulate for a few seconds, you give your brain time to analyse the information it receives: sweet, acid, bitter Tasting the wine

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/21 But never forget : "He who makes himself drunk does not know how to drink nor eat."

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/22 Wine aromas table chart Wine is a poetic drink. Everyone has a personal perception when tasting a wine. Hundreds of aromas and flavours can be found in red and white wines. Here are a few fine classics of combination between wine and aroma

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/23 Combination between wine and aroma :

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/24 Combination between wine and aroma cont.:

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/25 Classification of wine in France To distinguish higher quality wines, certain regions have created a specific classification : Appellations in Bordeaux Appellations in Burgundy

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/26 In France, the average yearly production is 70 million hectolitres (about 9 billion bottles!). Wines are classified in four categories : AOVDQSVin de pays Vin de table AOC Classification of wine in France Cont..

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/27 Classification of wine in France Cont..

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/28 Characteristics of a good wine cellar: Place: Ideally, an underground cellar facing North, with: · clay soil · a little opening for ventilation · no vibrations. Temperature: Constant, 12 to 14 degrees all year round. Humidity: Constant, 70 % to 80 % relative humidity. Below this, there is a risk of the corks drying out, and above, there is a risk of the labels being altered. Light: Total darkness or filtered light where possible. Avoid neon lighting.

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/29 HOW TO READ A WINE LABEL

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/30 HOW TO READ A WINE LABEL Cont..

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/31 South West Map

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/32 South West of France wine making information: Size of the vineyards: 16,000 hectares (40,000 acres) Vineyards: 6,000 winemakers Soil: Clay Limestone Pebbles (from the Pyrénées mountains) Weather: Oceanic (cool and rainy winter and spring, warm summer sunny autumn) South West of France is the most diverse wine region in France. It is also one of the oldest. Many grape varieties grow only in this region:

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/33 South West of France wine making information Cont.. Production: 270 million bottles - 88% red wine - 7% dry white wine - 3% rosé - 2% sweet white wine - 3% of French wine production

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/34 South West of France Wines and food For most of the people in France, South West means good food! Because the wines are so diverse in South West of France, the food that will match these wines will be diverse as well. Red wines are perfect with local food such as cassoulet or roasted duck. Dry white wines are very good with river fish (such as trout or salmon) or with white meat. Sweet white wines match well with Foie gras or as an aperitif.

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/35 Food of the South West of France: People in South West of France love rich and fat food. The recipes have always been the same for ages Cassoulet (beans and sausages) Ham (from Bayonne) Poule au Pot (stuffed hen) Poulet Basquaise (Basque style chicken) Foie gras

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/36 Cheeses of the South West France: The region is also a natural place for great cheeses such as : Roquefort (sheep cheese) Ossau Iraty(sheep cheese) Rocamadour (goat cheese)

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/37 WINE AND FOOD Here are a few fine classics of associations between wine and food : Fish and Shell-fish Salmon Pinot Noir Lobster a l'American Beaujolais Bouillabaisse Rosé de Provence or Beaujolais Oysters Chablis Almond Trout Chassagne Montrachet Shells Sancerreor Chablis Caviar Riesling

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/38 WINE AND FOOD Meat Lamb Red Bordeaux Grilled chicken Beaujolais Boeuf bourguignon Red Bourgogne Mutton Châteauneuf-du-Pape Venison Red Bourgogne Beef Pomerol or Saint-Emilion Rabbit stew Chinon Roasted pork Vacqueyras Veal Casserole Riesling

MODULE 1: INTERCULTURAL Réf.: IAS/2006/M2/39 WINE AND FOOD A few Specialities and Delights Foie gras Sauternes Melon White Bourgogne Truffes Châteauneuf du Pape Chilli con carne Rosé Couscous Red Bordeaux Tagliatelles White Bordeaux