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Château Pichon Longueville Baron
Château Pichon Longueville Baron or Château Longueville au Baron de Pichon-Longueville (commonly referred to as Pichon Baron) is a winery in the Pauillac appellation of the Bordeaux region of France. Château Pichon Longueville Baron is also the name of the red wine produced by this property. The wine produced here was classified as one of fifteen ''Deuxièmes Crus'' (Second Growths) in the original Bordeaux Wine Official Classification of 1855. History Château Pichon Baron was once part of a larger estate, owned by Pierre de Rauzan, along with Château Pichon Longueville Comtesse de Lalande. In 1850 the estate was divided into the two current Pichon estates. In 1987 the estate was purchased by French insurance company AXA, who immediately appointed Jean-Michel Cazes of Château Lynch-Bages as administrator. The property is currently managed by Englishman Christian Seely. H. Johnson & J. Robinson (2005). ''The World Atlas of Wine'', p. 90 Mitchell Beazley Publishing, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pichon01
Pichon is a surname, and may refer to; *Édouard Pichon, French grammarian and psychoanalyst * Fats Pichon, an American jazz musician * Jean-Louis Pichon, a French stage director * Laurent Pichon, a French racing cyclist * Liz Pichon (born 1963), British illustrator and children's writer * Marcel Pichon (1921–1954), a French botanist * Marinette Pichon, a French football player * Mickaël Pichon, a French motorcross racer * Stéphen Pichon, Stephen Pichon, a French politician and minister of foreign affairs during the Paris Peace Conference, 1919, Paris Peace Conference * Xavier Le Pichon, a French geophysicist * Louis Andre Pichon, a French diplomat *Raphaël Pichon a countertenor, choral conductor and Conductor (music), conductor *Pichon, fictional author of the fictional anatomy textbook ''La Beauté Humaine'' in Vladimir Nabokov's novel ''Lolita''. Other: *Pichon Longueville, archaic Bordeaux wine estate, presently: **Château Pichon Longueville Baron, or Pichon Baron **Châte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Château Lynch-Bages
Château Lynch-Bages is a winery in the Pauillac appellation of the Bordeaux region of France. Château Lynch-Bages is also the name of the red wine produced by this property. The wine produced here was classified as one of eighteen ''Cinquièmes Crus'' (Fifth Growths) in the Bordeaux Wine Official Classification of 1855. History Thomas Lynch was a descendant of the Tribes of Galway. His father John emigrated in 1691 from Galway, Ireland to Bordeaux, inherited an estate in the village of Bages through his wife, Elizabeth, in 1749. This year represents the foundation of Château Lynch-Bages, which Thomas passed on to his son, Jean-Baptiste, upon his marriage in 1779. Jean-Baptiste soon handed over supervision to his brother Michel who maintained responsibility for the Bages estate until 1824, when the family sold it to a Swiss wine merchant, Sebastien Jurine, who had recently moved to Bordeaux. Château Lynch-Bages remained in the hands of the Jurine family, followed by the Cayr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malolactic Fermentation
Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction. The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB); ''Oenococcus oeni'', and various species of ''Lactobacillus'' and ''Pediococcus''. Chemically, malolactic fermentation is a decarboxylation, which means carbon dioxide is liberated in the process.K. Fugelsang, C. Edwards ''Wine Microbiology'' Second Edition pgs 29-44, 88-91, 130-135, 168-179 Springer Science and Business Media, New ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (wine)
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The Story ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. While maceration is a technique usually associated with wine, it is used with other drinks, such as Lambic, piołunówka, Campari and crème de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saint-Julien-Beychevelle
Saint-Julien-Beychevelle (; oc-gsc, Sent Julian Vaisherèla) is a commune on the left bank of the Garonne estuary in the Gironde department in Nouvelle-Aquitaine in southwestern France. Population Wine The village lies northwest of Bordeaux and is considered by some to be the most underrated of the four major wine growing appellations of the Médoc. The of vineyards around the villages of St-Julien and Beychevelle produce wine of relative lightness and balance. Its strength stems from the quality of its soil – the characteristic layer of gravel forcing the roots of the vine to go to extra depth to reach its nutrients, as well as retaining additional heat to see it through the cooling winds from the Atlantic away to the west. St-Julien contains no First Growths but it does have estates ranked as Second, Third and Fourth Growths in the Bordeaux Wine Official Classification of 1855. See also *Bordeaux wine regions *Communes of the Gironde department The following ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Double Guyot Training
The use of vine training systems in viticulture is aimed primarily to assist in canopy management with finding the balance in enough foliage to facilitate photosynthesis without excessive shading that could impede grape ripening or promote grape diseases.G. Nonnecke 'Training Systems for Grapes: High vs. Low Cordon'' Iowa Grape Growers Conference, January 26th, 2002 Additional benefits of utilizing particular training systems could be to control potential yields and to facilitate mechanization of certain vineyard tasks such as pruning, irrigation, applying pesticide or fertilizing sprays as well as harvesting the grapes.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 134-230, 300-341, 399-413, 551-553, 617-634, 661-692, 706-733 Oxford University Press 2006 In deciding on what type of vine training system to use, growers also consider the climate conditions of the vineyard where the amount of sunlight, humidity and wind could have a large impact on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petit Verdot
Petit Verdot is a variety of red wine grape, principally used in classic Bordeaux blends. It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of favour in its home region. When it does ripen it adds tannin, colour and flavour, in small amounts, to the blend. Petit verdot has attracted attention among winemakers in the New World, where it ripens more reliably and has been made into single varietal wine. It is also useful in 'stiffening' the mid palate of Cabernet Sauvignon blends. When young its aromas have been likened to banana and pencil shavings. Strong tones of violet and leather develop as it matures. History Petit Verdot probably predates Cabernet Sauvignon in Bordeaux, but its origins are unclear. There are records of it in the eighteenth century, but its characteristics suggest an origin in much hotter climes than the Gironde. It is one parent of Tressot, the other parent being Duras, a grape from the upper Tarn valley near Toulo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabernet Franc
Cabernet Franc is one of the major black grape varieties worldwide. It is principally grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone, as in the Loire's Chinon. In addition to being used in blends and produced as a varietal in Canada and the United States, it is sometimes made into ice wine in those regions. Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine that contributes finesse and lends a peppery perfume to blends with more robust grapes. Depending on the growing region and style of wine, additional aromas can include tobacco, raspberry, bell pepper, cassis, and violets. Records of Cabernet Franc in Bordeaux go back to the end of the 18th century, although it was planted in Loire long before that time. DNA analysis indicates that Cabernet Franc is one of two parents of Cabernet Sauvignon, Merlot, and Carménère. History Cabernet Franc is believed to have been established in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merlot
Merlot is a dark blue–colored wine grape variety, that is used as both a blending grape and for varietal wines. The name ''Merlot'' is thought to be a diminutive of ''merle'', the French name for the blackbird, probably a reference to the color of the grape. Its softness and "fleshiness," combined with its earlier ripening, make Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin. Along with Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, Merlot is one of the primary grapes used in Bordeaux wine, and it is the most widely planted grape in the Bordeaux wine regions. Merlot is also one of the most popular red wine varietals in many markets. This flexibility has helped to make it one of the world's most planted grape varieties. As of 2004, Merlot was estimated to be the third most grown variety at globally.J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition, Oxford University Pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabernet Sauvignon
Cabernet Sauvignon () is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines, where it is often blended with Merlot and Cabernet Franc. From France and Spain, the grape spread across Europe and to the New World where it found new homes in places like California's Santa Cruz Mountains, Paso Robles, Napa Valley, New Zealand's Hawke's Bay, South Africa's Stellenbosch region, Australia's Margaret River, McLaren Vale and Coonawarra regions, and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s. However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine gra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Michel Cazes
Jean-Michel Cazes (born 25 March 1935, in Bordeaux) is a French winemaker and insurance executive. He managed the wine holdings of AXA Millésimes until 2000, the family insurance agency, and the Cazes family estates until 2006. He is the son of André Cazes and grandson of Jean-Charles Cazes who acquired the family's initial holdings. Biography He completed his degree at the École nationale supérieure des mines de Paris (1958) (where he also played Rugby), then earned an M.S. in petroleum engineering at University of Texas (1960) as a Rotary Scholar. He served in the French Air Force (1960–1962), leaving with the rank of lieutenant. He was a sales manager at IBM France (1962–1971) and president of STAD ( Empain-Schneider Group) (1971–1973), both in Paris. In 1973 or 1974 he returned to Pauillac, where his father was the longtime mayor, to manage the family's insurance and wine interests. He took over management of Château Lynch-Bages. Other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
