the two ends of the quality spectrum are creeping closer together - stainless steel bottles wholesale
Wine is not as good as before.
Wine is better than ever.
These two ideas seem contradictory, and when you consider where wine was brewed last century and where it is today, they are compatible with each other.
In the 1880 s, when the wine industry in France was at its peak, everything I read was brewing truly great wines.
Although the output from great areas is very small, the quality of the best wines is reported to be amazing.
At that time, before the root lice, the leaf sequence mildew, attacked most of the grapes in France, the wine merchants selected the best barrels to be placed under their most prestigious label.
The rest were sold to novices who would buy a variety of wines and produce the mixture at a lower price.
However, there is a lack of scientific knowledge about fermentation, as well as knowledge about how to prevent bacteria from entering barrels and hoses, as well as the basic equipment for producing a large number of spoiled wines.
As a result, there was great wine and some very bad wine.
It was not until the age of 1960 that stainless steel tanks began to replace concrete barrels fermented by wine.
It was then that the winery had the ability to control the temperature of the grapes at the beginning of the fermentation to avoid brewing a spoiled wine.
A large amount of inferior wine and a small amount of good quality wine make wine connoisseurs have a great passion for the best, not only because it is too little, but because in terms of quality, there is a huge gap between it and s fish.
A few bottles of top-
Almost all of the more than 1880 premium wines I 've tasted have shown great features, although many have passed their peak.
However, over the past 30 years, the two ends of the wine spectrum have come closer.
According to the writer's inference a century ago, I feel that the greatest wine produced today is not of the best quality at the time.
Experts believe that the end of the great wine and the beginning of consistency began in the 1880 th century, when the leaf vein plague destroyed European vineyards and needed to be replanted on a large scale.
The only way to get rid of pests is to graft the vines onto the anti-lice graft.
Purists say that this reduces the quality of the resulting wine, with 1930 and 1940 of wine writers spreading good memories of the former wine in their comments
Refers to the depth, richness and greatness of wine.
At the same time, however, instead of diseaseand insect-
In the vines that are unstable in yield and quality, the winemaker gets a higher yield and a more uniform quality.
Now, there is no great fluctuation in the quality of the wine, one year is great, the other is terrible, but drinking more in a unified way.
Especially in places with lower quality grades, wine manufacturers now produce better wines.
Thanks to science, we produce very little wine and it has deteriorated.
Even though most things are harmless, most things are drinkable.
But from the accounts of those who have tried a lot of old wines, the quality of top wines is not that good at one time.
One of the reasons is demand.
More people than ever seek top
Premium wine, this larger demand is combined with the static size of the largest vineyard.
Science has yet to find a way to plug more vines into an acre of quality land for more top-level --quality fruit.
At one point, the more grapes you get from an acre of land, the lower their quality.
However, high demand encourages wine manufacturers to produce more and more wines, and they do so by mixing these barrels to their top, which will be sold in the last few years, will never see the dawn under the house brand ---
Brands that have been reserved for a small amount of nectar.
For most French properties, production today is much larger than in the past.
For example, from 1945 to 1950, the top of the production-
Red Bordeaux (
Designated legal area Controllee)
According to a book by Edmund Penning, wine of Bordeaux, an average of 916,000 liters per yearRowsell.
The book shows that the average price of wine dropped to 812,000 liters between 1951 and 1960.
However, look at the average annual production of Bordeaux wine in the next three periods: 1961-
1970: 1,301,000 per year; 1971-
1980: 2,068,000 per year; 1981-
1984: 2,802,000 per year.
This increase in production indicates a decrease in the overall quality of the best wines.
Until today, when people talk about the great Bordeaux, they are referring to the former
Phylloxera wines are still available.
In his 1933 book wine, the late Julian Street admitted about the former
Phyloxera vines are better than today's wine that grafted vines, and he says the life of recent wines is questionable: "Wine is maturing faster now and passes through their 'point'of perfection)much earlier.
"The use of more scientific methods in wine brewing around the world has produced a more stable and consistent quality and has led many consumers to be less worried about getting a bad bottle of wine. Yet old-
The timer says science eliminates romance. -
Men, scenes without clothes, jumping up and down in the wine barrel, crushing them with bare feet, or men mumbling beside the handle pressed by ancient hands.
These pictures have been replaced by mechanical crushers in most parts of the world.
Stemmers and computers
Less romantic, more consistent.
But for those who condemn the lack of romance, here's a top-
A rating of Bordeaux's winery tells how technology can turn potential disasters into success.
The owner said the whole 1982 growing season was great and things seemed to get better when the weather was in the middle
The temperature in September was higher than expected, which made the grape harvest faster than the winemaker's first choice.
However, this means that the grapes are delivered to the winery at temperatures up to 86 degrees, which may produce vinegar in the final wine if they are not cooled quickly.
"In the past, it was going to be a disaster," said the owner of the castle.
But luckily we have a new stainless steel tank to cool the juice.
In addition, since the weather is still hot, in order to avoid getting raisins instead of grapes, it is necessary to harvest grapes as soon as possible, many producers use mechanical harvesters, which is much faster than people take grapes to the winery.
In fact, 1982 of the harvest was preserved, not highly praised for its greatness in many ways.
"This is a year of wonder," said the owner of the castle . ".
Wine of the week: 1985 Cabernet Sauvignon of Masson Vineyard ($8)--
The old Paul Mason winery in Saratoga is now a brand owned by a new company that is trying to revive the image of the winery, and this wine is very popular. Herbal (dill, tarragon)
The aromas of oak and cherry are combined with complex tones, with a good backbone and mild Danic acid.
Good wine worth a visit.
The Masson series has also launched a new 1987 Chardonnay ($8)
Full of tropical fruit and oak aromas, very valuable.
In many discount stores, both wines cost less than $7.