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History
History of Viticulture
The history of wine growing goes back thousands of years. It is a particularly rich history. After all, wine has been closely associated with culture in the broadest sense of the word from the very beginning. With food and drink, with religion, with art, but also with the design of the landscape. In short: wine is a cultural-historical phenomenon par excellence. Storing wine has always been a challenge. On November 13, 2013, the old wine cellar was discovered in Israel at Tel Kabri. The wine cellar is said to be 3,600 years old, according to archaeologists. The residue left in the jars consists of white and red wine.
After a slow development over many centuries, the 19th century will suddenly see a great leap forward in terms of quality. The parallel with the development of technology in the same century is astonishing. Even more than the 19th, it was the second half of the 20th century in which viticulture worldwide underwent a dramatic and breathtaking change. As a result, never before have so many good wines been produced as now! The history of wine in seven-mile boots.
How it started
Viticulture probably originated in the Near East, in Mesopotamia or in the Caucasus. In the latter region, Georgia claims to be the oldest wine country in the world with a winegrowing tradition dating back 7000 years! The history of wine started when it was discovered that the fruits of a wild creeper could be fermented into an intoxicating drink. By breeding and guiding that wild plant, the results became better and better. Viticulture soon began to spread across Asia Minor and Greece, and, through Phoenicians and Greeks, along the coasts of Black and the Mediterranean.
Wine is mentioned in countless places in the Bible. Almost always this happens in a positive way, with the infamous exception of Noah's drunkenness. Perhaps the most imaginative statement is that in John 2, dedicated to Jesus' first miracle. After all, at the wedding at Cana he turned water into wine. And not just any wine!
Roman urge for civilization
The Romans were responsible for the spread of wine culture in most of Europe. Although as occupiers, but still. Almost all classic European wine regions owe their origin to them, from Bordeaux to Romania and from Catalonia to the Moselle. They were also the first to mention certain wines by name and by name, the most famous of which was the Falerner.
Incidentally, it was often about wines that were 'flavored' with all kinds of means. The knowledge of the winemakers was at a low level at this time, at least by today's standards. People did not know how to preserve a wine in a natural way. However, adding honey, spices (à la mulled wine) or resin (as is still the case in retsina!) Offered a solution.
Thanks to the monks
After the fall of the Roman Empire, a period of great turbulence followed, with raids of Huns and migrations. Viticulture could only survive this 'dark' period thanks to the efforts of monasteries. Christian worship was not without wine, so the monks had an almost sacred duty to preserve the knowledge of winemaking. They did that until the late 18th century!
From the 9th century, when wine-loving Emperor Charlemagne (Charlemagne) ruled over much of Western Europe, the expansion of wine growing started. He stimulated the construction of new monasteries and thus the spread of wine growing in parts of present-day Germany and France. For example, in Burgundy, where one of the most famous white vineyards now bears his name, Corton-Charlemagne.
A little later, the rise of the cities and the bourgeoisie contributed to a further flourishing of wine-growing and wine-trading. Partly thanks to a temporary warming of the climate in Europe, the planting of grape vines even reached a record size around 1500. To illustrate: in Germany at that time, three times as much vineyard was planted as now!
Ships and bottles
An interesting phenomenon occurred around 1600. The Dutch and English then became involved in the international wine trade on a large scale. And they determined to a large extent what kind of wine a region should produce. See the Lower Loire and Muscadet, see Cognac, Bergerac, Bordeaux, Port and Jerez. Market-oriented thinking in viticulture is timeless.
Until the 18th century, all wine was transported and stored in barrels. The storage options were therefore extremely limited. However, the use of properly sealable bottles would change that. It will come as no surprise that those bottles were mainly used for top wines. This included the wines of the current Premiers Crus in Bordeaux, with Château Haut-Brion in the lead. Bottles were mouth-blown at the time. With a single blow-out, a glass blower could form a bottle with a volume of about 75 centilitres. Later this would become the standard measure. The storage capacity of wine refrigerators is expressed in bottles.
Meanwhile, it had been discovered in Central Europe and in Germany that a late harvest combined with noble rot (botrytis) can yield fantastic sweet wines. And in Champagne, a process was developed to make wine with sparkling bubbles?
Setback and progress
The 19th century was the century of great highs and lows for viticulture. It was the century of the three great pests, oidium, mildew and grape lice, all native to America. The consequences of the grape louse, phylloxera vastatrix, in the last quarter of the century, were particularly profound. This louse affects the roots so much that the plants die. Vineyards all over Europe were in danger of disappearing for lack of effective pesticides. The only remedy turned out to be - and still is - the grafting of European grape plants on resistant American (!) Rootstock.
As a result of the phylloxera, European viticulture changed radically. Whole areas disappeared, others were replanted with new grape varieties. Sometimes with better, sometimes with more productive? New areas are also being developed to compensate for the damage. See, for example, Languedoc and Algeria. And see Rioja, where winemakers from Bordeaux took refuge.
The 19th century is also the century of technology and industrialization. The growth of cities and the construction of railways created new needs and opportunities. Wine regions that had previously only produced for their own needs suddenly turned into regions of national significance as a result of the opening up. The Languedoc is already a textbook example in this respect.
In the 19th century the foundation was also laid for modern oenology, the science of winemaking. This was done by the French scholar Louis Pasteur. Of the many discoveries he made, perhaps the most important is the how and why of alcoholic fermentation
Origin matters
In the late 19th / early 20th century, the realization grew that names of regions of origin had to be protected against abuse. In France this resulted in the creation of appellations d'origine contrôlées in 1935. Although centuries ago individual areas such as Chianti and the Douro (the port region) had already been demarcated and protected by regulations, France had the scoop at national level. Other countries would follow suit.
The importance of individual properties of a wine has only increased in the course of the 20th century. In addition to the region of origin, the name of the producer also became an indication of the quality. After the Second World War, the individual, self-bottling producer gradually took the place of the trading houses, which usually mixed different basic wines from various producers into one standard wine. This automatically meant greater diversity in the offer.
The 20th century, more than the 19th, was the century of technology. Both in the vineyard and in the cellar. Keywords: rationalization, mechanization, control of the entire production process. As long as technology is not an end in itself, but serves as support for what nature has to offer - the terroir (soil, climate, location) - and the winemaker's intuitive creativity, that is a good thing.
Thanks to better vineyard management, yields have risen sharply. In the basement, the use of stainless steel and temperature control have resulted in a much higher quality level on average. The New World has shown the Old in this regard.
Emergence of the New World
The New World is the collective name for all those wine countries that lie outside Europe and the Mediterranean. New in this case is rather relative, because many countries have a wine history that is a few centuries old. The viticulture was introduced by the Spaniards in their colonies in South and Central America, by the Dutch in South Africa, and by the English in North America and Australia.
However, where credit is due, the French, Italians and Germans were usually the true pioneers of actual winemaking. In the second half of the 19th century, a wine industry of serious size emerged in countries such as Australia, Chile and California. Production usually only affected the local needs and the heat in some countries influenced the style of the wines. They were often alcoholic and sweet. As in Europe, there were also some ups and downs, with the most notorious example of Prohibition in America.
The international breakthrough is recent. The emergence of the New World only started in the late 1970s and early 1980s. Then it went stormy, with fruity, smooth wines. By applying technical means it was possible to produce wines that met the international taste. Market oriented, unimpeded by traditions and rules. Designations of origin are determined geographically only, with no further requirements as to the method of winemaking. So you can experiment to your heart's content.
As a rule, producers in the New World bring easily recognizable 'varietal wines' to the consumer, i.e. made from one specific grape variety. In Europe, this concept has now also found wide acceptance. Conversely, the most recent trend outside Europe is one in which the origin of the wine is becoming increasingly important. Or: how terroir and technology complement each other perfectly.
Climate change
Both in Europe and abroad, viticulture currently seems to be affected by climate change, read: higher temperatures. The question remains to what extent this is a temporary phenomenon or a permanent one. Historically, there have been colder and warmer periods with sometimes far-reaching consequences. The current rise in temperature leads to earlier harvests and higher alcohol
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