Regions(GERMAN)

There are 13 regions where wine is grown in Germany:

1. Ahr
2. Baden
3. Franken
4. Hessische Bergstrasse
5. Mittelrhein
6. Mosel-Saar-Ruwer is located along the Mosel River and its tributaries, the Saar and Ruwer Rivers. This region produces wine that is light in body, crisp and with a high acidity. There is also a high minerality because of slate in the soil.
7. Nahe
8. Palatinate is the second largest producing region in Germany. This southern region produces wines that are more fruity and low in minerality.
9. Rheingau is small, but known for producing the best German wines. These wines have less acidity and more floral and spicy fruit flavors. The wines have less minerality and a higher alcohol content.
10. Rheinhessen is the largest production area in Germany.
11. Saale-Unstrut
12. Sächsische Weinstrasse
13. Württemberg
These 13 regions are broken down into 39 districts which are further broken down into collective vineyards of which there are 165. The individual vineyard sites number over 2,600.

German wine

German wine is produced in many parts of Germany, which due to the northerly location has produced wines quite unlike any others in Europe, many of outstanding quality. Despite this it is still better known abroad for cheap, sweet, low-quality mass-produced wines such as Liebfraumilch.

The wines have historically been predominantly white, and the finest made from riesling. Many wines have been sweet and low in alcohol, light and unoaked. Historically many of the wines (other than late harvest wines) were probably dry (trocken), as techniques to stop fermentation did not exist. Recently much more German white wine is being made in the dry style again. Much of the wine sold in Germany is dry, especially in restaurants. However most exports are still of sweet wines, particularly to the traditional export markets such as Great Britain. Red wine has always been hard to produce in the German climate, and in the past was usually light coloured, closer to rosé or the red wines of Alsace. However recently there has been greatly increased demand and darker, richer red wines (often barrique aged) are produced from grapes such as Dornfelder and Spätburgunder, the German name for pinot noir.

Perhaps the most distinctive characteristic of German wines is the high level of acidity in them, caused both by the lesser ripeness in a northerly climate and by the selection of grapes such as riesling which retain acidity even at high ripeness levels.

Many wines in Germany are produced using biodynamic or organic farming methods. Chaptalization is allowed only up to the QbA level and all wines must be fermented dry. In order to balance the wine, unfermented grape juice, called Süssreserve, may be added after fermentation to balance the wine.

Georgian wine

Georgia is one of the oldest wine producing regions of Europe. Grapevine has been cultivated in the fertile valleys of the South Caucasus for at least 7000 years. Because of that the traditions of its viticulture are entwined with the country's national identity. Georgia is believed by many to be the source of the world's first cultivated grapevines, and many also believe that the word wine is of Georgian origin.

Among the best-known regions of Georgia where wine is produced are Kakheti (further divided onto micro-regions of Telavi and Kvareli), Kartli, Imereti, Racha-Lechkhumi and Kvemo Svaneti, and Abkhazia.

Wine regions of France

1.Alsace
2.Beaujolais
3.Bergerac
4.Bordeaux includes Medoc, Graves, Saint Emilion and Sauternes
5.Bourgogne or Burgundy including Chablis, Cote d'Or (which contains Cote de Nuits and Cote de Beaune) and Maconnais
6.Champagne
7.Jura
8.Loire Valley, including Muscadet, Vouvray and Sancerre
9.Rhone Valley including Cotes du Rhone, Châteauneuf-du-Pape, Côte Rôtie and Crozes-Hermitage AOC
10.Languedoc-Roussillon region including Minervois, Corbières, Faugères and Cabar~des.
11.AOC Côtes du marmandais

Terroir

Terroir refers to the unique combination of natural factors associated with any particular vineyard. These factors include such things as soil, underlying rock, altitude, slope of hill or terrain, orientation toward the sun, and microclimate (typical rain, winds, humidity, temperature variations, etc.) No two vineyards, not even in the same area, have exactly the same terroir.

French wine

France is one of the oldest wine-producing regions of Europe. Regions in the south were licensed by the Roman Empire to produce wines. St. Martin of Tours (316-397) was actively engaged in both spreading Christianity and planting vineyards. [1] During the Middle Ages, monks maintained vineyards and, more important, wine making knowledge and skills during that often turbulent period. Monasteries had the resources, security, and motivation to produce a steady supply of wine for both celebrating mass and generating income. [2] During this time the best vineyards were owned by the monasteries and their wine was considered to be superior. [3] Over time the nobility acquired extensive vineyards. However, the French Revolution led to the confiscation of many of the vineyards owned by the Church and others. [4]

Despite some exports from Bordeaux, until about 1850 most wine in France was consumed locally. People in Paris drank wine from the local vineyards, people in Bordeaux drank Bordeaux, those in Burgundy drank Burgundy, and so on throughout the country. The spread of railroads and the improvement of roads reduced the cost of transportation and dramatically increased exports. [5]

France now produces the most wine by value in the world (although Italy rivals it by volume and Spain has more land under cultivation for wine grapes). Bordeaux wine, Bourgogne wine and Champagne are important agricultural products.