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Une brève histoire du vin et comment il est élaboré

A Brief History of Wine and How It’s Made

Voice:
Adrien Adrien Standard
Adrien

Adrien

A 40 years old French man, low voice, deep, calm, comforting

Standard accent

Marie

Marie

Warm, expressive and captivating French female voice, ideal for audiobooks and immersive stories

Standard accent
Francois Louis

Francois Louis

A deep, resonant, aristocratic male voice with a Parisian accent

Parisian accent
Victoire

Victoire

Young, fluid and capitvating French female voice with a Parisian accent

Standard accent
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1 / 15
It has a taste direct — sometimes rough, sometimes acidic, often not yet balanced.
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2 / 15
In ancient times, someone has crushed some grapes, has kept the juice, and has simply waited.
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3 / 15
Then comes aging.
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4 / 15
the main worker, it is the yeast.
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5 / 15
The winegrowers watch the heat, the rain and the diseases, because each factor changes the ripeness.
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6 / 15
the sun is low, the light becomes golden, and the vines seem almost endless.
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7 / 15
It is gone beyond the local gardens and the hills.
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8 / 15
We stir it or we push it down to keep it wet, extract better, and protect the fermentation.
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9 / 15
Most white wines separate the skins very early and ferment a clearer juice to keep freshness.
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10 / 15
The press wine is often darker, firmer, and more tannic.
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11 / 15
the yeast eats the sugar and produces more alcohol and carbon dioxide — but this time, the space is closed.
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12 / 15
It is the secret: the bubbles, it is gas from fermentation trapped.
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13 / 15
Next, the winemaker does a second fermentation.
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14 / 15
In Georgia, large jars made of clay are still used today.
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15 / 15
Later, the vines traveled with the empires, the migrations and the colonies.
Back to Le Grand Livre des Vins Français overview Back to all French A1 content
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