Section I: The Fundamentals of Wine

1. Section I: The Fundamentals of Wine Chapter 1: What is Wine?

2. Introduction • Wine is the result of processing and fermenting the juice from grapes. • Fermentation is a process that • Stabilizes grape juice and protects it from spoiling • Prevents the growth of pathogenic microorganisms • Alcohol affects both body and mind. • Some societies thought wine was healthy and essential. • Others shunned it and thought it sinful.

3. The History of Wine Wine first consumed in Persia around 5000-6000 BC Vitis vinifera is native to the region between the Black and Caspian seas just to the northwest of Iran. Winemaking using grapes may have begun here and moved south.

4. Egypt and Greece • Winemaking from grapes began in 3000 BC. • Egyptians and the Phoenicians produced wines from grapevines cultivated specifically for that purpose. • Wine was an essential part of meals and celebrations of the Egyptian aristocracy. • Wine was given to the dead to enjoy in the afterlife. • By 2000 BC, wine was an important part of Greek life. • In 1000 BC, winemaking came to the Mediterranean. • Wine occupied a large place in Greek society. • Dionysus: deity in honor of wine • Symposium: gathering of people with conversation and wine

5. Roman Era • Advances in viticulture (grape growing) and enology (study of winemaking) • Romans began trellising grape vines off the ground by training them to grow up trees. • Romans were first-rate barrel makers • By 250 AD, Roman vineyard expansion had laid the foundation for modern viticulture. • Roman God of wine = Bacchus • Drunken feast = Bacchanalia • Regarded medicinal qualities highly

6. Roman Era (cont.) Columella, a 2nd century naturalist, dedicated his life’s work to the study and improvement of wine Pliny the Elder, in the 1st century, wrote instructions on planting and tending 90+ varieties of wine grapes. Roman knowledge of matching grape varieties to soils and climates, trellising and other techniques are the foundation of contemporary practices. 476 AD marked the end of the Roman Empire.

7. Jewish and Early Christian Cultures Wine is mentioned more than 150 times in the Old Testament. Wine is an important part of Jewish religious celebrations. In the New Testament, Christ performs the miracle of converting water into wine. Christians also consume wine as a sacrament during mass.

8. The Middle Ages • The fall of Rome brought about a long period of great strife throughout the civilized world. • Until the Renaissance, the practice of agricultural activity fell to the Catholic Church. • The church took on the stewardship of the continent’s vineyards. • The church controlled the commerce in wine. • Allowed monks to continue viticulture and study of enology • Resulted in great advancements in the quality of wine • Villages formed around monasteries grew into bustling towns. • Viticulture and winemaking reached new heights during the reign of Charlemagne.

9. Twelfth Century to Modern Times • The Norman Conquest in 1066 had created a situation where English kings were also French nobility and could own lands on both sides of the English Channel. • During the reigns of Henry II, the English developed an enormous thirst for French wines. • French dislodged English from vineyards after the Hundred Years War. • The English turned to other regions • Stimulating the developing wine industry all over Europe • Introducing wine drinkers to regional wine styles made in foreign lands

10. Twelfth Century to Modern Times (cont.) • End of 15th century: great European Renaissance underway • End of 17th century: much of the church’s vineyard holdings throughout Europe had been broken up • 18th century: • Improvements in glass manufacturing • Widespread use of cork as a bottle stopper • Development of sparkling wine (Champagne)

11. Golden Age of Wine • 19th century advances • Louis Pasteur increased understanding of fermentation technology • Knowledge gained from trial and error in European vineyards • Labeling bottles and system of vineyard classification • Phylloxera epidemic • Economic and political turmoil • Early 20th century combination of winemaking techniques from around Europe created innovations

12. Golden Age of Wine (cont.) • Prohibition period: 1919-1933 • Wineries went out of business. • Americans continued to drink “bootleg” alcohol. • Organized crime flourished. • Government lost alcohol sales tax revenues. • American’s tastes got sweeter (to cover up flaws). • Prohibition (18th Amendment) repealed • States allowed to regulate own commerce of alcohol • Post WW2 • Returning soldiers acquired interest in wine. • 1950s-1970s wine production and consumption on the rise • American producers begin to name wines after grape varieties. • Public’s taste changes from sweet to dry.

13. Wine Today • North America rivals Europe as a winemaking region. • Global competition • Keeps prices competitive • Gives consumers access to multitude of quality wines • Worldwide focus on quality improvement • Standardization of taste and styles • Removal of lesser-known traditional varieties • Increased growing of international varietals • Movement to make wines with little bottle aging required • Consolidation of many winemaking companies • Wines around the world are more homogenous.

14. Economic Cycles in the Wine Business Boom and bust economic pattern Globalization of the wine market Wine considered a “luxury item”

15. Looking to the Future • Technological advancements • Environmental responsibilities • Integration of new and traditional techniques • Emerging countries enter export market • 2008 milestones: • US surpassed Italy in total wine consumption. • New World vineyards produced more wine than Europe.