{"id":6225,"date":"2021-10-01T08:00:29","date_gmt":"2021-10-01T06:00:29","guid":{"rendered":"https:\/\/www.d-vine.pro\/?p=6225"},"modified":"2021-09-27T12:09:06","modified_gmt":"2021-09-27T10:09:06","slug":"a-french-master-sommeliers-view-on-french-winegrowing","status":"publish","type":"post","link":"https:\/\/www.d-vine.com\/en\/a-french-master-sommeliers-view-on-french-winegrowing\/","title":{"rendered":"A French Master Sommelier\u2019s View on French Winegrowing"},"content":{"rendered":"<section class=\"l-section wpb_row height_large\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"g-cols wpb_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>Winegrowing has evolved a great deal over the last several decades. It was only at the end of the 19th century that Pasteur succeeding in understanding the fermentation process and how sugar is transformed into alcohol by yeast. Winemaking is thus a contemporary science which will continue developing in the years to come.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_large\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"g-cols wpb_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2>More responsible winegrowing<\/h2>\n<\/div><\/div><\/div><\/div><\/div><\/div><div class=\"g-cols wpb_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-image align_none\"><div class=\"w-image-h\"><img decoding=\"async\" width=\"640\" height=\"951\" src=\"https:\/\/www.d-vine.com\/wp-content\/uploads\/roberta-sorge-IywM7AQTZcM-unsplash.jpg\" class=\"attachment-full size-full\" alt=\"Wine\" loading=\"lazy\" srcset=\"https:\/\/www.d-vine.com\/wp-content\/uploads\/roberta-sorge-IywM7AQTZcM-unsplash.jpg 640w, https:\/\/www.d-vine.com\/wp-content\/uploads\/roberta-sorge-IywM7AQTZcM-unsplash-269x400.jpg 269w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/div><\/div><\/div><\/div><\/div><div class=\"vc_col-sm-6 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p>For years, the focus was on <strong>producing mass quantities and increasing vine yields to provide basic drinking wine for all.<\/strong> This meant selecting the best producing plants for reproduction (mass selection) and later even cloning them (clonal selection).<\/p>\n<p>Over the last 40 or 50 years though, winegrowing has begun to become more responsible in order to achieve better quality wines. <strong>Producing less but better is now a trend.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_large\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"g-cols wpb_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2>Climate change and its disruptive effects<\/h2>\n<p>In the years, the decades to come, climate change will be an issue for winegrowing. <strong>The grape varieties used in places with a continental climate today will probably be unsuitable for the Mediterranean climate<\/strong> that they will experience in the future.<\/p>\n<p>In France, winegrowing regulations are based on the notion of terroir and the principle of <strong>time-honoured and trustworthy local practices<\/strong>. This means that appellations or denominations are awarded on the basis of historical local traditions.<\/p>\n<p>Yet nowadays, it may no longer be possible to use the appellation\u2019s local grape varieties. With climate warming, regulations <strong>may need be adapted and changed within the next few years.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_large\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"g-cols wpb_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h2>Protection of vines and the environment<\/h2>\n<p>With mankind\u2019s appetite for technology, abusive winemaking practices may well be feared. Today, abuses do indeed exist. Making wine has become so easy that it is possible to make wines of an acceptable quality from any terroir, including those of little interest. These are what we call \u2018<strong>technological wines<\/strong>\u2019. Fortunately, however, producers tend to respect their terroir, history and tradition. This is what allows us to have wines that are not all the same.<\/p>\n<p><strong>Today\u2019s understanding of winegrowing and winery processes allows to us to be more environmentally friendly<\/strong>, which translates to an extremely low use of chemical products.\u00a0 We can now also better manage the plants, the soil and the overall vineyard environment thanks to clonal selections and new technical expertise.<\/p>\n<p>In recent years, there has been <strong>a shift among winegrowers towards an organic philosophy.<\/strong> This involves many changes. For example, using less sulphur in the vineyard is increasingly common. Thanks to science, Man is taking a more organic approach and respecting the vines more.<\/p>\n<p>So even though winegrowing has come a long way since Pasteur, further changes are likely in the coming years, especially in connection with the climate challenge.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_large\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-separator size_small with_line width_default thick_1 style_solid color_border align_center\"><div class=\"w-separator-h\"><\/div><\/div><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h3>Learn more<\/h3>\n<p>The number of organic wines being grown and made is on the rise. To learn more about the different certifications and farming approaches, read our article: <a href=\"https:\/\/www.d-vine.pro\/en\/lets-find-how-to-get-your-bearings-around-organic-biodynamic-sustainable-high-environmental-value-and-natural-wines\/\" target=\"_blank\" rel=\"noopener\"><strong>Organic, biodynamic, sustainably grown, HVE and natural wines &#8211; how do they differ?<\/strong><\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Winegrowing has evolved a great deal over the last several decades. It was only at the end of the 19th century that Pasteur succeeding in understanding the fermentation process and how sugar is transformed into alcohol by yeast. Winemaking is thus a contemporary science which will continue developing in the years to come. More responsible...","protected":false},"author":1,"featured_media":6151,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-6225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-land-and-people"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>D-Vine - Regard d&#039;un MOF sur la viticulture Fran\u00e7aise<\/title>\n<meta name=\"description\" content=\"Winegrowing has evolved a great deal over the last several decades.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.d-vine.com\/en\/a-french-master-sommeliers-view-on-french-winegrowing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"D-Vine - 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