It has given rise to a new vocabulary in wine appreciation, as was made clear by the six oenophiles who gathered last week on the Brittany coast for a blind tasting of Loire wines, some of which had spent a year with the crabs on the bottom of Saint-Malo bay.

Whether or not “wet” wines come to join red and white on the list, “underwater whites”, said Christophe Daviaud, a wine maker, “have more obvious wood aromas, more of the toasted barrel”. He went on: “The submerged reds have evolved more slowly than the nonsubmerged ones.”

The curious ceremony was organised by Yannick Heude, a wine shop owner, who watched anxiously from the shore as a crab boat helped by abalone fishermen in wetsuits winched up two enormous crates covered in seaweed and limpets from a depth of 30ft.
 
Six hundred bottles, half red and half white, had been stored for the past year in the slatted wooden crates that allowed a current of eight knots (9mph), as Heude put it, to “massage the bottles twice a day”.

Was this massage responsible for the different flavour? “The ageing effect is certainly different than on land,” said Heude, who detected a “certain extra freshness” in the underwater whites.

“We knew the sea was a good wine cellar because in terms of the level of humidity, you couldn’t find better.”

He went on: “There’s no ultraviolet sunlight and the average temperature is stable at between 9C and 12C below 10 metres. What we didn’t know was the effect of the tides and the currents. They amplify the wine’s evolution, which seems younger when it comes out of the sea, but with smoother and rounder flavours and smells.”

Heude said the idea of entrusting wine to the deep came to him and two fishermen friends at a wine tasting when they realised they were united by “wine and a passion for the sea”. A South African producer already stores his barrels in a lake because it is cheaper.

Daviaud, who made the Anjou Village de Brissac-Quincé wines that were submerged in the bay of Saint-Malo, believed the effect on red wine could be to slow down the ageing process, prolonging life on the shelf - or in the ocean.

The bay was chosen because of its strong tides. Another 600 bottles have been lowered into the water for a one-year massage. “Now each year we will do it again,” said Heude

French wine lecture will be held by France Food Association and Beijing Entry-Exit Inspection and Quarantine Association On July 9, 2007.

Since 1998 France Food Association was authorized and supported by French government, it invited some experienced and professional wine lectors from all over the world to the wine lecture to diffuse wine knowledge. The wine lecture is nonprofitable. And people who participate in it and pass the examination can receive the training certificate granted by France Food Association.

With the coming of 2008 Olympic Games, the training content of the training has adjusted. There are two features. First, the lecture is added the introduction of the policy of import quarantine for wine. Second, the lecture emphasizes on the match of wine and food.

PARIS, May 25: French President Nicholas Sarkozy was given an ultimatum by a group of wine activists demanding more money for their products.

The group, which calls itself the Regional Committee for Viticultural Action or CRAV, has been known to hijack tankers of foreign wine and dynamite government buildings or supermarkets, The London Telegraph reported.

While its members remain anonymous, the group is believed to be an offshoot of the winemakers’ unions of the highest wine producing region in France.

In a recorded message delivered to a regional television station, CRAV told the new president that in addition to more money, it wants Europe to continue a subsidy for distilling surplus wine into alcohol spirit.

CRAV also called on fellow winemakers to unite.

The activists make reference to a 1907 winemakers’ uprising in Montpellier when army troops opened fire on thousands of demonstrators, killing six people.

The bag-in-box is finally making inroads into France’s traditionally conservative wine market, according to experts who gathered here in Montpellier for a seminar this month.

Worldwide, wine packaged in bag-in-box containers has been one of the fastest growing segments of the market, catering to consumers who want the convenience and longer shelf life it offers.

However France has been slow on the takeup compared to other countries, as consumers here prefer their wine in the more socially-acceptable bottle.

Bag-in-box must also compete with the personal plastic jug. The French always have the option of buying wine in en vrac.

They show up at a merchant or chateau with a plastic jug and have it filled by tap from a large vat.

Producers have also shied away from the down-market image of the bag-in-box packaging, also known as casks.

But now the French are discovering the convenience of wine packaged in the format and producers are loosening their principles in an attempt to cash in on the only growing segment in a generally stagnant market.

Françoise Brugière of Viniflhor, France’s national wine industry board, said a 2006 survey by the organisation found that 12.5 per cent of consumers said they had bought wine in bag-in-box packaging, a two percentage points rise over 2005.

The survey also found that 68 per cent said they would serve wine in the packaging to invited guests. Another 30 per cent said they would not.

Meanwhile a total of 74 per cent said the bag-in-box format was good for conserving wine. About 39 per cent of daily drinkers said the format was useful in helping them to control their wine consumption.

As a result of the increasing acceptance growth rates for the packaging segment are beginning to match those of other countries said Frédérique Vimont, a marketing consultant with Vitop.

Bag-in-box packaging now has a 9 per cent share by value of France’s wine market, about the same as the UK. The figures do not include use by restaurants and other food service sector businesses.

Meanwhile the market penetration rate is up to 42 per cent in Norway, 33 per cent in Sweden, 25 per cent in Finland, and 12 per cent in Denmark, according to various statistics compiled by IRI France, ACNielsen Infoscan and TNS WorldPanel.

In Australia, which was one of the first countries to use the packaging for wine, the market penetration is about 50 per cent.

In the US the market penetration is six per cent.

Vitop is an Italy-based subsidiary of the Jefferson Smurfit Group devoted to making taps, connectors and handles for the bag-in-box segment.

Meanwhile, Alan Dufrêne, an independent consultant to the industry, noted that bag-in-box wine is the only growth segment in the country’s generally stagnant wine market.

The French are beginning to appreciate the cheaper price to volume value associated with the packaging segment, he said.

The fact that this type of packaging helps extends the shelf life of even the most expensive wines, has helped boost the growth.

Unlike bottles, which once opened allow air to contact the wine, the bag-in-box bag contracts due to gravity as the volume of wine decreases.

Because the bag-in-box prevents the liquid inside from having any contact with the air on the outside, the quality of the taste of the product is retained and oxidation is prevented.

For consumers the container is also convenient as they do not require a corkscrew to open and can be easily transported.

For producers the packaging offers cost savings as more wine can be loaded for transport compared to bottles.

The packaging type can hold volumes from two to 20 litres. The interior is composed of a flexible bag made up of multilayer oxygen barrier films. A gland, which is also called a ’spout’ or ‘flange’, is welded to the film.

The gland connects to a top through which the wine is poured. The whole is enclosed in a cardboard box.

Dufrêne noted that many of France’s small wine producers are relying on companies who provide travelling packaging lines at their operations rather than investing in one themselves.

This trend piggybacks on the tradition of contracting travelling packaging companies to fill their wines on site, often from a rollout line in a truck. This service allows winemakers to put the coveted description that it was bottled at the place of orgin.

Only big producers can afford the €1m investment it takes to buy a full bag-in-box packaging line, one that can fill several million bags, he said.

Keeping quality high and standarding the packaging type and the filling proceedures is important to the continued growth of the segment, he said.

There are is growing body of international standards being forged by associations around the world, he said.

Dufrêne and two other experts are the authors of one of the industry’s first guides to filling standards for the packaging segment.

The "Guide to Good Practices", in both English and French, was published this January by Performance BIB, an industry association formed to set standards for the sector.

It is aimed at helping small and large producers raise the quality of the final product, he said.

Such standards are helping to change the attitudes of consumers who previously associated bag-in-box packaging with cheap wines.

That perception is also changing as more upscale wine producers have accepted the concept for their more expensive wines, said Dufrêne.

The trend mirrors the general consumer shift worldwide away from the cheaper plonk towards more premium, high-quality wines.

"Don’t put low quality wine in bag-in-box packaging," Dufrêne told wine makers at the one-day seminar. "It will only reduce its appeal."

A total of 57 companies and organisations are members Performance BIB, many of them suppliers to the wine and beverage industry.

Bag-in-box packaging, also known as casks, was originally invented 50 years ago by William Scholle as a disposable package for battery acid. Once the US military began using it during the 1970s and Scholle Corp. began expanded its uses into the beverage sector.

Once the barbeque mad Austrialians discovered the easy drinking joys of bag-in-box wine, the segment took off.

Since then bag-in-box has revolutionized the wine industry where it has increasingly replaced traditional bottles and corks.

According to Scholl Corp. the soft drink industry now uses it as a delivery system for fountain syrup. In the dairy industry it is the standard container for bulk milk for dispensers.

In the food sector it is being used for packing tomatoes, bananas, pineapple, and other processed fruits and vegetables.

These are aseptically packed in bags in either drums or totes.

Scholle remains the largest global supplier of the packaging, manufacturing bags in 15 factories located in Asia, Australia, Europe, North America and South America.

The seminar in Montpellier, held on 1 February, was attended by about 150 industry representatives. It was hosted by the Association des Oenologues de Montpellier.

For wine using the new label, "Vignobles de France," winemakers will be allowed for the first time to blend mid- range "vins de pays" wines from different regions.

Some producers argue that the plan tramples on the French tradition of "terroir," or attachment to regional produce.

Supporters say the change will make French wine easier to understand, help winemakers adapt their products for different consumer tastes and win back customers in countries where French wines have lost out to competition.

For example, a wine distributor will be allowed to create a bottle of Sauvignon made from Sauvignon grapes grown in different regions.

"It could produce a Sauvignon that has a bit of acidity, of the aroma from the Loire and a bit of roundness and a more mature aroma from the Languedoc," said Michel Leguay, deputy director for technical issues at Viniflhor, the wine industry board.

In France, there are four legal "ranks" or ratings of French wine, which serves as a good indicator of its relative quality and pricing. The ranking usually appears on the label, and indicates (from highest to lowest) the general status of the wine. "Appellation Contrôlée" (AOC or AC) ratings are the highest grade best French wine. "Vins Délimités de Qualité Supérieure (VDQA) ratings translate to "demarcated wine of superior quality." "Vins de Pays" ratings essentially mean "country wines", and is usually followed on the label with the name of the area the grapes are from. And lastly, "Vins de Table," French table wines that have no region, vintage or grape variety indicated on the label.

Whether red or white, most French wines are named after the regions they originate from, contrary to other nations that prefer emphasizing the grape varietals. This works primarily because each region specializes in the production of different types of wines and flavors. Though there are ten wine producing regions in France, the major wine areas in France include: Burgundy (Pinot Noir, Gamay and Chardonnay), Bordeaux (Cabernet Sauvignon, Cabernet Franc and Merlot) the Loire Valley and Alsace (Sauvignon Blanc, Pinot Noir and Pinot Gris), the Rhone Valley (Syrah, Cabernet Sauvignon and Muscat), and Champagne (Pinot Noir, Pinot Meunier and Chardonnay). Quite simply, areas producing the best French wine.

A recent research showed that in general the best French wine with higher ratings tended also to be those with higher prices. But using that as your barometer to finding the best French wine isn’t always the case. A bottle of Cheval Blanc in general will be a better experience than some cheap bottle, but, the beauty of finding the best French wine comes with time, after testing and sampling

You walk into a “caviste” or simple supermarket and in front of you is a myriad of bottles stacked ten deep. Chances are you’ll see the first difference as being separated by color; red, white and rose. From there, it can be challenging for even experienced wine lovers. Some come from France, others South Africa, California, Chile and even Australia. Let —– give you some general tips on which French wine to buy.

If you’re looking for a French wine to buy that has more tannins then we would suggest you look at wines originating from the Left Bank of Bordeaux. These wines are made out of varietals which take longer to mature and will generally be a heavier wine, one catering to those who really appreciate and can tell the difference from a garage wine and 500 dollar bottle. Wines originating from the Right Bank are fruitier and lighter, which will make for a better introduction to the vast world of wine.

Of course, what French wine to buy can be contradicted by price. A recent study has shown that on a consistent basis, more expensive wines were ranked highly but again, don’t let that be your only barometer as to which French wine to buy. Do some studying and find a chateau close to some of the bigger names. It’s a good chance that those surrounding areas produce great bottles at huge savings. If you’re a big spender, okay, go for the prestige and spend away. But if you’re invited to a dinner, are in a rush and still find yourself confused in front of the stacks of reds, whites and roses, count on spending between 15 and 20 bucks and you’ll more than likely be awarded by your host as bringing a good bottle.

Read through our other articles which will give you a further idea of which French wine to buy.

White Riesling is a grape variety that produces a fragrant, fresh-tasting French white wine that’s great with sausages, smoked fish, shellfish, or even spicy food. 
Muscadet is a district in Brittany, located in the northwest part of France, that produces a crisp, light white wine that’s especially good with seafood.  Always serve it chilled. 
Pinot blanc is a good, but unexceptional, dry white wine that’s good with seafood and poultry.
Pinot Grigio is a dry white wine that goes especially well with seafood.  Pinot Grigio is the Italian name, Pinot Gris the French translation.
Pouilly-Fumé is a highly regarded dry French white wine.  
Pouilly-Fuissé is an area in the Burgundy region of France that’s renown for its exquisite French white wines. Made with Chardonnay grapes, these wines are great with seafood and hors d’oeuvres.  
Riesling If made in Germany or Alsace, a Riesling is a very good, somewhat sweet white wine
Sémillon is a grape variety that’s sometimes developed into a dry white wine, sometimes into a excellent dessert wine.
Vouvray is a slightly sweet French white wine made with Chenin blanc grapes.

French white wines are more delicate than red wines and are always served chilled. Drier (i.e., not sweet) white wines include Chardonnay, Chablis, and Sauvignon Blanc. They are better suited being served with fish, poultry, veal, cheeses, and dishes with a cream based sauce.  Sweeter white wines are often fruitier and include Gewürztraminer originating close to the Swiss border, Johannisberg Riesling, and Chenin Blanc.  These are good with spicy foods, fruit, and desserts.

The Bordeaux region in France is renown for its red wines, but it also produces excellent white wines, made with primarily with Sauvignon Blanc and Sémillon grapes.  
Burgundy is a region in eastern France that produces excellent red and white wines.   Some of the more known wine-producing areas in Burgundy are Chablis and Pouilly-Fuissé, both of which produce exquisite white wines from Chardonnay grapes.  Poully-Fuisse is one one the better know French white wine.
Pinot Chardonnay another great French white wine is an elegant white varietal wine that is crisp and dry, and better suited with seafood, poultry, ham, egg dishes, salads, and any dish with a rich cream sauce. 
White Pinot is a grape variety that’s often blended with others to make inexpensive white and domestic Chablis.
Gewurztraminer  not sounding like a French white wine and German and domestic versions of this white wine are somewhat sweet, flowery, and have a lower alcohol content. A favorite with spicier dishes.