Wine and France: A Brief History
Stefan K. Estreicher
The earliest archaeological evidence of wine making in Southern France is dated 425 bce . Viticulture was present along the Mediterranean coast when Romans arrived (second century ) and flourished everywhere by time they left (fifth ce ). For several centuries, long-distance trade virtually disappeared infrastructure fell apart. Profitable viticulture remained mostly local concentrated hands wealthy nobility Church. After turn first Millennium, towns became cities a middle-class emerged. In twelfth century, with England gained importance. Wines were shipped from Rouen, Nantes, La Rochelle, later Bordeaux. Monastic orders controlled most fertile land, especially Champagne Burgundy. thirteenth Languedoc part France. During Avignon papacy, new vineyards planted, particular Châteauneuf-du-Pape. Renaissance, scientific studies gradually improved wine-making. Ultimately, fermentation understood. Dutch greatly expanded trade. Then, intentionally bubbly wines, distilled noble-rot wines made. Informal rankings Bordeaux led to famous 1855 classification. late nineteenth nature-made catastrophes, phylloxera, transformed into largest wine-importing country world. Sub-standard blended common, hurting reputation all French wines. two world wars, Great Depression Prohibition shrunk market for way out involved strict quality-control measures hard work. next problem could well be global warming.
European Review