{"id":273459,"date":"2024-12-17T14:57:55","date_gmt":"2024-12-17T13:57:55","guid":{"rendered":"https:\/\/langhe.net\/273459\/young-wines-beaujolais-nouveau\/"},"modified":"2024-12-17T15:20:48","modified_gmt":"2024-12-17T14:20:48","slug":"young-wines-beaujolais-nouveau","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/273459\/young-wines-beaujolais-nouveau\/","title":{"rendered":"Young Wines and Beaujolais Nouveau"},"content":{"rendered":"\n

Alcoholic fermentation<\/strong>, or the transformation of grape sugars into ethyl alcohol, was studied at length by Pasteur<\/strong>, who identified microorganisms <\/strong>as the ones responsible for the phenomenon.<\/p>\n\n\n\n

A group of researchers at the French scientific station in Narbonne accidentally discovered so-called “carbonic maceration<\/strong>” in 1934<\/strong>.<\/p>\n\n\n\n

They had placed the grape clusters<\/strong> under a curtain of carbon dioxide<\/strong> for several weeks and eventually found that they had fermented. They decided, therefore, to proceed with rapid winemaking<\/strong>. <\/p>\n\n\n\n

Like so many great discoveries in history, Beaujolais Nouveau<\/strong> was born, and it was born by accident.<\/p>\n\n\n\n

Thanks to the studies of Prof. Claude Flanzy<\/strong> (1940-1950) at the SupAgro Institute in Montpellier, the process was perfected<\/strong> and adopted by many wineries throughout Europe.<\/p>\n\n\n\n

The process in the cellar<\/h2>\n\n\n\n

Broadly speaking, the process of carbonic maceration involves filling a tank with whole grapes<\/strong> after saturating the environment with carbon dioxide or other inert gas<\/strong>.<\/p>\n\n\n\n

It is then closed, leaving a small vent for gases<\/strong>, for a period of seven to twenty days<\/strong>. The internal temperature is around 30\u00b0C<\/strong>. <\/p>\n\n\n\n

The grapes, as a result of crushing, begin to ferment naturally<\/strong>. But a different fermentation, called intracellular<\/strong> fermentation, also takes place within the whole berry. <\/p>\n\n\n\n

When finished, the entire mass is softly pressed<\/strong> and, after racking, completes fermentation. The wine is bottled<\/strong> and, after resting for a few days, is ready for drinking. <\/p>\n\n\n\n

Occupied France 1941<\/h2>\n\n\n\n

But another story is told, one that demonstrates the enormous skill of French producers when it comes to P.R.<\/strong> on wine.<\/p>\n\n\n\n

\n

In occupied Vichy France, it was necessary to sell wine early in order to avoid seizure by German occupation forces.<\/p>\n<\/blockquote>\n\n\n\n

Indeed, in Vichy-occupied France<\/strong>, it was necessary to sell wine<\/strong> early, very early, in order to avoid its seizure<\/strong> for wartime reasons by the German occupying forces; therefore, any procedure or innovation to accelerate the evolution of must-wine was blessed and above all functional.<\/p>\n\n\n\n

In the early days of 1941, when a Whermacht marshal <\/strong>-apparently an excellent wine connoisseur-showed up at the entrance to the winery in Macon (Burgundy), complete with carboys<\/strong> in tow, the madame, not at all intimidated, simply said, wryly, “Rien.”<\/p>\n\n\n\n

Pairings and service<\/h2>\n\n\n\n

In subject wines are dry<\/strong>, fragrant<\/strong> and fruity<\/strong>, with notes of rose, strawberry, cherry and raspberry. <\/p>\n\n\n\n

The color<\/strong> is brilliant<\/strong>, with ruby-purple highlights. They generally have a very low level of tannins<\/strong> and a light structure, thanks in part to moderate fixed acidity. <\/p>\n\n\n\n

\n

There is no need to decant or uncork the bottle before consumption.<\/p>\n<\/blockquote>\n\n\n\n

They go very well with white meats<\/strong>, fresh soft cheeses<\/strong>, mushrooms and vegetables<\/strong>, legume soups, and even with autumn roasted chestnuts<\/strong>, cooked over the fire.<\/p>\n\n\n\n

Also good to serve as an aperitif at a temperature of 12 to 14\u00b0C<\/strong>.<\/p>\n\n\n\n

There is no need to decant<\/strong> or uncork the bottle before consumption; a classic Iso<\/strong> glass or a regular small goblet is fine for the glass.<\/p>\n\n\n\n

Young wines: a phenomenon in steep decline<\/h2>\n\n\n\n

A far cry from the big media events of two decades ago: super-reclaimed tastings<\/strong> with mandatory attendance of VIPs, alleged VIPs, star chefs, journalists, and well-known “world beverage” spokesmen.<\/p>\n\n\n\n

Phenomenon in decline<\/strong> then and at all precise levels: production, turnover, sales and consumption.<\/p>\n\n\n\n

\n

No demand from our customers either regular or passing through. Therefore we no longer keep them. Today the demands are for other types of wine, I mention the Alta Langa classic sparkling wine as a growing trend. <\/p>\nVincafe’<\/cite>Alba, via Maestra<\/span><\/blockquote>\n\n\n\n

In the Alba Store supermarket<\/strong>, I arrive at the relevant department. I see excellent brands of new wine<\/strong>, from Piedmont to Sicily, but even here they confirm without hesitation, “It’s selling less.” <\/p>\n\n\n\n

On the third Thursday of November, Beaujolais Nouveau<\/strong> also exhibited, but the well-known French wine is also in decline<\/strong>.<\/p>\n\n\n\n

In my opinion, the causes of this phenomenon are multifaceted. First and foremost is the wine’s limited time of evolution<\/strong>. It should be drunk at most six months after bottling. <\/p>\n\n\n\n

It also affects the trend in drinking habits<\/strong>, especially among young people, who are often oriented toward other types of wines, if not other drinks.<\/p>\n","protected":false},"excerpt":{"rendered":"

Alcoholic fermentation, or the transformation of grape sugars into ethyl alcohol, was studied at length by Pasteur, who identified microorganisms as the ones responsible for the phenomenon. A group of researchers at the French scientific station in Narbonne accidentally discovered so-called “carbonic maceration” in 1934. 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