Klim-Domaine-Sans-Family

Domaine Sans
Domaine Sans Text Medium, Italic & Black 9 Point
wine is an alcoholic beverage made from fermented grapes or
other fruits. The natural chemical balance of grapes lets them ferm
ent without the addition of sugars, acids, enzymes, water, or other
nutrients. Yeast consumes the sugars in the grapes and converts th
em into alcohol. Different varieties of grapes and strains of yeasts p
roduce different types of wine. The well-known variations result fro
the very complex interactions between the biochemical development
of the fruit, reactions involved in fermentation, and human interven
tion in the overall process. The final product may contain tens of th
ousands of chemical compounds in amounts varying from a few per
cent to a few parts per billion. France has various appellation syste
ms based on the concept of terroir, with classifications ranging fro
m Vin de Table (table wine) at the bottom, through Vin de Pays and
Appellation d’Origine Vin Délimité de Qualité Supérieure (aovdqs)
up to Appellation d’Origine Contrôlée (aoc) or similar, depending on
the region. Portugal has developed a system resembling that of Fran
ce and, in fact, pioneered this concept in 1756 with a royal charter c
reating the Demarcated Douro Region and regulating the producti
on and trade of wine. Germany created a similar scheme in 2002, alt
hough it has not yet achieved the authority of the other countries’ cl
assification systems. Spain, Greece and Italy have classifications bas
ed on a dual system of region of origin and product quality. Wine ha
a rich history dating back thousands of years, with the earliest kno
wn production occurring around 6000 bc in Georgia. It first appear
ed in the Balkans about 4500 bc and was very common in ancient G
reece, Thrace and Rome. Wine has also played an important role in
religion throughout history. The Greek god Dionysus and the Roma
equivalent, Bacchus, represented wine. The drink is also used in Ch
ristian Eucharist ceremonies and the Jewish Kiddush. Wines from o
ther fruits, such as apples and berries, are usually named after the
fruit from which they are produced combined with the word “wine”
(for example, apple wine and elderberry wine) and are generically c
alled fruit wine or country wine (not to be confused with the French
Domaine Sans Text Medium & Black Italic 9 Point
the ideal temperature for serving a particular wine is a matter
of debate, but some broad guidelines have emerged that will gener
ally enhance the experience of tasting certain common wines. A wh
ite wine should foster a sense of coolness, achieved by serving at “c
ellar temperature” (13°C). Light red wines drunk young should also
be brought to the table at this temperature, where they will quickly
rise a few degrees. Red wines are generally perceived best when ser
ved chambré, “at room temperature”. However, this does not mean
the temperature of the dining room—often around 21°C—but rather
the coolest room in the house and, therefore, always slightly cooler
than the dining room itself. Pinot Noir should be brought to the tab
le for serving at 16°C and will reach its full bouquet at 18°C. Cabern
et Sauvignon, Zinfandel and Rhone varieties should be served at
18°C and allowed to warm on the table to 21°C for best aroma. Outs
tanding vintages from the best vineyards may sell for thousands of
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