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Maison Louis Latour
Maison Louis Latour is a merchant and owner of red and white wines in Burgundy wine, Burgundy, France. It has remained independent and family-owned since 1797. Each generation has worked to preserve this heritage with a visionary and ambitious spirit. Maison Louis Latour has the largest holding of Grand Cru in the Côte d'Or with a total of 28.63 hectares (71.58 acres). History Founded in 1797, the Latour family have been Winemaker, wine-growers since the 17th century, slowly building up a unique Domaine of 50 hectares (125 acres). Latour has of vineyards in Aloxe-Corton, where the family owns Château Corton Grancey and the winery Corton Grancey. The winery Corton Grancey was built in 1834 and was the first purpose-built winery in France. In 1997 Louis Latour was admitted into the exclusive club of the Hénokiens. This club only admits companies that remain family owned, have a history of 200 years' experience and still bear the name of the founder. Burgundy Vineyards The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terroir
(, ; from ''terre'', "land") is a French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; ''terroir'' also refers to this character. Some artisanal crops for which ''terroir'' is studied include wine, cider, coffee, tobacco, olive oil, chocolate, chili peppers, hops, agave (for making tequila and mezcal), tomatoes, heritage wheat, maple syrup, tea, and cannabis. ''Terroir'' is the basis of the French wine ''appellation d'origine contrôlée'' (AOC) system, which is a model for wine appellation and regulation in France and around the world. The AOC system presumes that the land from which the grapes are grown imparts a unique quality that is specific to that growing site (the plants' habitat). The extent of terroir's significance is debated in the wine industry. Origins Ove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Côte De Beaune
The Côte de Beaune area is the southern part of the Côte d'Or, the limestone ridge that is home to the great names of Burgundy wine. The Côte de Beaune starts between Nuits-Saint-Georges and Beaune, and extends southwards for about 25 km to the river Dheune. The trend of producing red wines continues from the Côte de Nuits to the north, down through Beaune, although the wines become lighter and more perfumed. Farther south lie the great names of white Burgundy such as Meursault and Chassagne-Montrachet. The far south of the district sees a return to red wines in Santenay that continues across the Dheune into the Côte Chalonnaise. This mix of Pinot noir and Chardonnay grapes reflects geology in the southern Côte d'Or that is more variable than in the north. Appellations The Burgundy wine article explains the local classifications in more detail. Above the basic AOC Bourgogne lies Côte de Beaune Villages, a general appellation for wines from one or more of 16 villa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grand Cru (Burgundy)
Grand Cru (great growth) is the highest level in the vineyard classification of Burgundy. There are a total of of Grand Cru vineyards—approximately 2% of Burgundy's of vineyards (excluding Beaujolais)—of which produce red wine and produce white wine. In 2010, 18,670 hectoliters of Burgundy Grand Cru wine was produced, corresponding to 2.5 million bottles, or just over 1.3% of the total wine production of Burgundy. accessed on May 5, 2012 The origin of Burgundy's Grand crus can be traced to the work of the Cistercians who, from amongst their vast land holdings in the region, were able to delineate and isolate p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Maison (French for "house") may refer to: People * Edna Maison (1892–1946), American silent-film actress * Jérémy Maison (born 1993), French cyclist * Leonard Maison, New York state senator 1834–1837 * Nicolas Joseph Maison (1771–1840), Marshal of France and Minister of War * René Maison (1895–1962), Belgian operatic tenor * Rudolf Maison (1854–1904), German sculptor * Maison-Feyne, a commune in the Creuse department, Nouvelle-Aquitaine * Maison-Maugis, a former commune in the Orne department, Normandy * Maison-Ponthieu * Maison-Roland, a commune in the Somme department, Hauts-de-France * Maison-Rouge, a commune in the Seine-et-Marne department, Île-de-France Music Songs * "Maison", by Dreamcatcher from '' Apocalypse: Save Us'' See also * Valérie Grand'Maison (born 1988), Canadian Paralympic swimmer * Zoé De Grand Maison (born 1995), Canadian actress * Maisons (other) * Mason (other) Mason may refer to: Occupations * Mason, brick mason, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aging Of Wine
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment.R. Jackson ''"Wine Science: Principles and Applications"'' Third Edition, pp. 431–489, 643–671. Academic Press 2008 .R. Boulton, V. Singleton, L. Bisson, R. Kunkee ''Principles and Practices of Winemaking'', pp. 382–424. Springer 1996 New York . The quality of an aged wine varies significant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. Winemaking The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottling
Bottling lines are production lines that fill a product, generally a beverage, into bottles on a large scale. Many prepared foods are also bottled, such as sauces, syrups, marinades, oils and vinegars. Beer bottling process Packaging of bottled beer typically involves drawing the product from a holding tank and filling it into bottles in a filling machine (''filler''), which are then capped, labeled and packed into cases or cartons. Many smaller breweries send their bulk beer to large facilities for contract bottling—though some will bottle by hand. Virtually all beer bottles are glass. The first step in bottling beer is ''depalletising'', where the empty bottles are removed from the original pallet packaging delivered from the manufacturer, so that individual bottles may be handled. The bottles may then be rinsed with filtered water or air, and may have carbon dioxide injected into them in attempt to reduce the level of oxygen within the bottle. The bottle then enters a " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Racking
Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disruptive to the beverage. The process is also known as ''Abstich'' in German and ''travaso'' in Italian. ''Alexis Lichine's Encyclopedia of Wines and Spirits'' defines racking as "siphoning wine or beer off the lees (in the case of wine) or trub (in the case of beer), into a new, clean barrel or other vessel". Racking allows clarification and aids in stabilization. Wine that is allowed to age on the lees often develops "off-tastes". A racking hose or tube is used and can be attached to a racking cane to make the task easier. The racking process is repeated several times during the aging of wine. Process Racking or soutirage is a traditional method in wine production of moving wine from one barrel to another using gravity rather than a pump. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barrel
A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, usually alcoholic beverages; a small barrel or cask is known as a keg. Modern wooden barrels for wine-making are made of French common oak (''Quercus robur''), white oak (''Quercus petraea''), American white oak (''Quercus alba''), more exotic is Mizunara Oak all typically have standard sizes: Recently Oregon Oak (Quercus Garryana) has been used. *"Bordeaux type" , *" Burgundy type" and *"Cognac type" . Modern barrels and casks can also be made of aluminum, stainless steel, and different types of plastic, such as HDPE. Someone who makes barrels is called a "barrel maker" or cooper (coopers also make buckets, vats, tubs, butter churns, hogsheads, firkins, kegs, kilderkins, tierces, rundlets, puncheons, pipes, tuns, butts, pins, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pressing (wine)
In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters.Jeff Cox ''From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine'' pgs 131-142 Storey Publishing 1999 Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed. There are exceptions, such as the case of sparkling wine production in regions such as Champagne where grapes are traditionally whole-cluster pressed with stems included to produce a lighter must that is low in phenolics.J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition pgs 285-286, 545-546, 767 Oxford University Press 2006 In white wine production, pressing usually takes place immediately after crushing or/a ... [...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] |
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