All over the world, French wines are considered exceptional, especially the wines of Bordeaux and Burgundy. In the recent years, California has been producing notable wines, comparable to the best French, Italian and German 'Grands Crus'. A young industry in both Australia and New Zealand, wine making has taken root in the well drained soils of the two countries, becoming a key player in the global wine market.
All over the world, French wines are considered exceptional, especially the wines of Bordeaux and Burgundy. The creators of the great vintages of Bordeaux open the gates to their splendid estates, filled with history, craftsmanship and love of wine. From the wine storehouse masters, we learn how the famous vines are cared for, from the methods of grape selection and fermentation to the specifics of oak aging and blending. The best sommeliers of the world describe just what it is that makes these blends so exceptional in the wine landscape of France and worldwide. In the recent years, California has been producing notable wines, comparable to the best French, Italian and German 'Grands Crus'. It is the main wine producer of the United States with 90% of the national production. With numerous wineries from Napa Valley, Sonoma Valley, and Santa Barbara, California wine makers use their local microclimates and regional soils to produce spectacular wines. The variety of climates in the hills and valleys make this a wonderful place to grow a lot of wine varieties that could not be found so close together in European vineyards. Cabernet Sauvignon Blanc of California, a wonderful white wine, is made with the same white grape for French Bourgogne and Champagne. The owners of several notable California wineries tell the stories of growing their business in the young local market and embracing the methods of sustainable farming. A young industry in both Australia and New Zealand, wine making has taken root in the well drained soils of the two countries, becoming a key player in the global wine market. The grape varieties grown in the various wine regions of New Zealand and Australian soil benefit from the mild climate, but also face regional pests. With commercial success and maturity of palate, the winery owners here find their options open for both revival of the classical European blends and experimentation. In the end, they seek to express in their blends the distinct qualities of the land. This close relationship with the land is enriched by organic farming methods and maintains the high quality of the wine.
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