شامبانيا
الشامبانيا هو نبيذ غازي يصنع عن طريق تحفيز عملية التخمر الثانوية للنبيذ في القنينة ليكي تتم عملية الكربنة. سمي على إسم منطقة شامبانيا في فرنسا. بالرغم من أن مصطلح شامبانيا يستخدم بصورة عامة من قبل كل صانعي النبيذ الغازي في العالم، إلا أن العديد يعتقدون أنه يجب أن يحتفظ بالمصطلح لأنواع النبيذ المصنوعة في منطقة شامبانيا فقط.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
الأصول
حق استخدام الاسم "شامبانيا"
الانتاج
Méthode Traditionnelle Formerly known as Méthode Champenoise, (This however was changed in 1994 by the EU) can also be called Méthode Classique. This is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast Saccharomyces cerevisiae and rock sugar to the bottle - although each brand has its own secret recipe.[1] According to the appellation d'origine contrôlée a minimum of 1.5 years is required to completely develop all the flavour. For years where the harvest is exceptional, a millésime is declared and some Champagne will be made from and labelled as the products of a single vintage (vintage champagne) rather than a blend of multiple years' harvests. This means that the Champagne will be very good and has to mature for at least 3 years. During this time the Champagne bottle is sealed with a crown cap similar to that used on beer bottles.[2]
After aging, the bottle is manipulated, either manually or mechanically, in a process called remuage (or "riddling" in English), so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. This process is called disgorgement. The 6 bar pressure[3] in the bottle forces out the ice containing the lees. Some wine from previous vintages and additional sugar (le dosage) is added to maintain the level within the bottle and adjust the sweetness of the finished wine. The bottle is then quickly corked to maintain the carbon dioxide in solution.[2]
الفقاعات
An initial burst of effervescence occurs when the Champagne contacts the dry glass on pouring. These bubbles form on imperfections in the glass that facilitate nucleation or, to a minimal extent, on cellulose fibres left over from the wiping/drying process as shown with a high-speed video camera.[4]
أقاليم النبيذ وتنويعات الكروم وأنماط الشامبانيا
أقاليم انتاج النبيذ في شامبانيا
Champagne is a single appellation d'origine contrôlée but the territory is divided into next sub-regions, known as wine-producing districts, and each of them has distinct characteristics. The main wine-producing districts of the Champagne wine region: Reims, Marne Valley, Côte des Blancs, Côtes des Bar, Côtes de Sezzane.[5]
أنواع الشامبانيا
Most of the Champagne produced today is "Non-vintage", meaning that it is a blended[6] product of grapes from multiple vintages. Most of the base will be from a single year vintage with producers blending anywhere from 10 to 15% (even as high as 40%) of wine from older vintages.[7] If the conditions of a particular vintage are favourable, some producers will make a vintage wine that must be composed of 100% of the grapes from that vintage year.[8] Under Champagne wine regulations, houses that make both vintage and non-vintage wines are allowed to use no more than 80% of the total vintage's harvest for the production of vintage Champagne. This allows at least 20% of the harvest from each vintage to be reserved for use in non-vintage Champagne. This ensures a consistent style that consumers can expect from non-vintage Champagne that does not alter too radically depending on the quality of the vintage. In less than ideal vintages, some producers will produce a wine from only that single vintage and still label it as non-vintage rather than as "vintage" since the wine will be of lesser quality and the producers have little desire to reserve the wine for future blending.[7]
الحلاوة
Just after disgorgement a "liqueur de dosage"[9] or liqueur d’expédition - a blend of, typically, cane sugar and wine (sugar amounts up to 750 g/litre) - is added to adjust the levels of sugar in the Champagne when bottled for sale, and hence the sweetness of the finished wine. Today sweetness is generally not looked for per se, dosage is used to fine tune the perception of acidity in the wine.
For Caroline Latrive, cellar master of Ayala, a Champagne house that pioneered drier champagnes at the end of the 19th century, dosage represents the final touch in champagne making and must be as subtle as possible to bring the right balance.[10]
Also, dosage protects champagne from oxidation because it includes a bit of SO
2, and sugar also acts as a preservative. Benoît Gouez, cellar master of Moët & Chandon says that sugar helps champagne recover from the oxidative shock of disgorgement, and contributes to the wine's aging potential.[11]
Wines labeled Brut Zero, more common among smaller producers,[12] have no added sugar and will usually be very dry, with less than 3 grams of residual sugar per litre in the finished wine. The following terms are used to describe the sweetness of the bottled wine:
- Extra Brut (less than 6 grams of sugar per litre)
- Brut (less than 12 grams)
- Extra Dry (between 12 and 17 grams)
- Sec (between 17 and 32 grams)
- Demi-sec (between 32 and 50 grams)
- Doux (50 grams)
The most common style today is Brut. However, throughout the 19th century and into the early 20th century Champagne was generally much sweeter than it is today. Moreover, except in Britain, Champagne was drunk as dessert wines (after the meal), rather than as table wines (with the meal).[13] At this time, Champagne sweetness was instead referred to by destination country, roughly as:[14]
- Goût anglais ("English taste", between 22 and 66 grams); note that today goût anglais refers to aged vintage Champagne
- Goût américain ("American taste", between 110 and 165 grams)
- Goût français ("French taste", between 165 and 200 grams)
- Goût russe ("Russian taste", between 200 and 300 grams)
Of these, only the driest English is close to contemporary tastes.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
منتجو الشامبانيا
A list of major Champagne producers and their respective Cuvée de prestige
| House | Founding Year | Location | Cuvée de prestige | Vintage | Company | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Henri Abelé | 1757 | Reims | Sourire de Reims |
– | Freixenet Spain | ||||||
| Alfred Gratien | 1864 | Épernay | Cuvée Paradis | yes | Henkell & Co. Sektkellerei KG | ||||||
| AR Lenoble | 1920 | Damery | Les Aventures | - | Family owned | ||||||
| Ayala | 1860 | Aÿ | Grande Cuvée | yes | Bollinger | ||||||
| Bauget-Jouette | 1822 | Épernay | Cuvée Jouette/ |
no | Family owned | ||||||
| Beaumet/Jeanmaire | 1878 | Épernay | Cuvée Malakoff/ Cuvée Elysée |
yes | Laurent-Perrier | ||||||
| Beaumont des Crayères | 1953 | Mardeuil | Nostalgie | dependent | cooperative with ≈240 affiliated producers | ||||||
| Besserat de Bellefon | 1843 | Épernay | Cuvée des Moines | – | Groupe Boizel Chanoine Champagne | ||||||
| Billecart-Salmon | 1818 | Mareuil-sur-Ay | Grande Cuvée | yes | independent | ||||||
| Binet | 1849 | Rilly-la-Montagne | Cuvée Sélection | yes | Groupe Binet, Prin et Collery | ||||||
| Château de Bligny | 1911 | Bligny (Aube) | Cuvée année 2000 | yes | Groupe G. H. Martel & Co. | ||||||
| Claude-&-Belmont | 1918 | Vertus | Cuvée année 2008 | yes | par CP Récoltant-manipulant | ||||||
| Henri Blin et Cie | 1947 | Vincelles | Cuvée Jahr 2000 | yes | cooperative with ≈34 affiliated producers | ||||||
| Bollinger | 1829 | Aÿ | Vieilles Vignes Françaises | yes | independent | ||||||
| La Grande Année, (R. D. – Récemment Dégorgé, this is the denomination for "Œnothèque" by Bollinger, meaning the crowning achievement of the Grande Année) | yes | ||||||||||
| Boizel | 1834 | Épernay | Joyau de France | yes | Boizel Chanoine Champagne | ||||||
| Ferdinand Bonnet | 1922 | Oger | – | – | EPI | ||||||
| Raymond Boulard | 1952 | La-Neuville-aux-Larris | Vieilles Vignes | – | independent | ||||||
| Canard-Duchêne | 1868 | Ludes | Grande Cuvée Charles VII | – | Alain Thiénot | ||||||
| De Castellane | 1895 | Épernay | Commodore | yes | Laurent-Perrier | ||||||
| Cattier | 1918 | Chigny-les-Roses | Clos du Moulin/ Armand de Brignac |
– | independent | ||||||
| Charles de Cazanove | 1811 | Reims | Stradivarius | – | Groupe Rapeneau | ||||||
| Chanoine Frères | 1730 | Reims | gamme Tsarine |
vintage dependent | Boizel Chanoine Champagne | ||||||
| Cheurlin | 1788 | Celles-sur-Ource | Brut Spéciale Rosé de Saignée |
- | Independent | ||||||
| Cheurlin Thomas | 1788 | Celles-sur-Ource | Blanc de Blanc - Célébrité Blanc de Noir - Le Champion |
- | Independent | ||||||
| Deutz | 1838 | Aÿ | Amour de Deutz, Cuvée William Deutz | yes | Louis Rœderer | ||||||
| Drappier | 1808 | Urville | Grande Sendrée | yes | family owned
Don perion |- |
Duval-Leroy | 1859 | Vertus | Femme de Champagne | vintage dependent | independent |
| Gauthier | 1858 | Épernay | Grande Réserve Brut | – | Boizel Chanoine Champagne | ||||||
| Paul Goerg | 1950 | Vertus | Cuvée Lady C. | yes | – | ||||||
| Gosset | 1584 | Aÿ | Celebris | yes | Renaud Cointreau | ||||||
| Heidsieck & Co. Monopole | 1785 | Épernay | Diamant Bleu | yes | Vranken-Pommery Monopole | ||||||
| Charles Heidsieck | 1851 | Reims | Blanc des Millénaires | yes | EPI | ||||||
| Henriot | 1808 | Reims | Cuvée des Enchanteleurs | yes | independent | ||||||
| Krug | 1843 | Reims | Name defined annually | yes | LVMH | ||||||
| Clos du Mesnil, Clos d'Ambonnay | vintage dependent | ||||||||||
| Charles Lafitte | 1848 | Épernay | Orgueil de France | vintage dependent | Vranken-Pommery Monopole | ||||||
| Lanson Père & Fils | 1760 | Reims | Noble Cuvée | yes | Boizel Chanoine Champagne | ||||||
| Larmandier-Bernier | 1956 | Vertus | Vieille Vigne de Cramant | yes | family owned | ||||||
| Laurent-Perrier | 1812 | Tours-sur-Marne | Grand Siècle "La Cuvée" | – | Laurent-Perrier | ||||||
| Mercier | 1858 | Épernay | Vendange | yes | LVMH | ||||||
| Moët & Chandon | 1743 | Épernay | Dom Pérignon | yes | LVMH | ||||||
| G. H. Mumm | 1827 | Reims | Mumm de Cramant | – | Pernod-Ricard | ||||||
| Naveau | 1988 | Bergères-les-Vertus | Cuvée Rhapsodie | yes | Family-owned | ||||||
| Bruno Paillard | 1981 | Reims | N. P. U. (Nec Plus Ultra) | yes | independent | ||||||
| Perrier-Jouët | 1811 | Épernay | Belle Époque | yes | Pernod-Ricard | ||||||
| Philipponnat | 1910 | Mareuil-sur-Ay | Clos des Goisses | vintage dependent | Boizel Chanoine Champagne | ||||||
| Piper-Heidsieck | 1785 | Reims | Rare | – | EPI | ||||||
| Pommery | 1836 | Reims | Cuvée Louise | yes | Vranken-Pommery Monopole | ||||||
| Robert Moncuit | 1889 | Le Mesnil-sur-Oger | Cuvée réservée brut, Cuvée réservée extra brut, Grande Cuvée Grand Cru Blanc de Blancs | no | independent | ||||||
| Louis Rœderer | 1776 | Reims | Cristal | yes | independent | ||||||
| Pol Roger | 1849 | Épernay | Winston Churchill | yes | independent | ||||||
| Ruinart | 1729 oldest still active producer |
Reims | Dom Ruinart | yes | LVMH | ||||||
| Salon | 1921 | Le Mesnil-sur-Oger | S | yes | Laurent-Perrier | ||||||
| Marie Stuart | 1867 | Reims | Cuvée de la Sommelière | – | Alain Thiénot | ||||||
| Brut Millésimé | yes | ||||||||||
| Chartogne Taillet | 1515 | Reims | Fiacre | yes | independent | ||||||
| Taittinger | 1734 | Reims | Comtes de Champagne | yes | Taittinger | ||||||
| Thiénot | 1985 | Reims | Grande Cuvée | yes | Alain Thiénot | ||||||
| Cuvée Stanislas | – | ||||||||||
| de Venoge | 1837 | Épernay | Grand Vin des Princes | yes | Boizel Chanoine Champagne | ||||||
| Veuve Clicquot Ponsardin | 1772 | Reims | La Grande Dame | yes | LVMH | ||||||
| Vranken | 1979 | Épernay | Demoiselle followed by vintage dependent names |
vintage dependent | Vranken-Pommery Monopole |
See also
- Autolysis (wine)
- Champagne breakfast
- Champagne Riots
- Classification of Champagne vineyards
- Coteaux Champenois AOC, term used for non-sparkling (still) wines produced in the same area
- List of Champagne houses
- Louis Bohne, sales agent for Veuve Clicquot in the 19th century
- Zante currants marketed as Champagne grapes
References
- ^ "Yeast taste in Champagne". Cellarer.com.
- ^ أ ب خطأ استشهاد: وسم
<ref>غير صحيح؛ لا نص تم توفيره للمراجع المسماةOxford pp. 150–153 - ^ Matthews, Robert. "How much pressure is there in a champagne bottle?". BBC Science Focus Magazine (in الإنجليزية). Archived from the original on 4 June 2021.
- ^ (in فرنسية) G. Liger-Belair (2002). "La physique des bulles de champagne" [The physics of the bubbles in Champagne]. Annales de Physique. 27 (4): 1–106. Bibcode:2002AnPh...27d...1L. doi:10.1051/anphys:2002004. Archived from the original on 1 December 2008. Retrieved 26 November 2005.
- ^ "Champagne travel guide for wine lovers". www.winetourism.com (in الإنجليزية الأمريكية). Retrieved 2022-07-27.
- ^ Eric Pfanner (10 December 2011). "Uncorking the secrets of Champagne". International Herald Tribune. Retrieved 10 December 2011.
- ^ أ ب خطأ استشهاد: وسم
<ref>غير صحيح؛ لا نص تم توفيره للمراجع المسماةStevenson pp. 169–178 - ^ "Media Room | Le site officiel du Champagne". www.champagne.fr. Retrieved 2022-12-31.
- ^ "Dosage - Union des Maisons de Champagne".
- ^ "Dosage in Champagne - Past, Present, Future". BESTCHAMPAGNE (in الإنجليزية الأمريكية). Retrieved 2022-03-22.
- ^ "Interview with Benoît Gouez Chef de Caves of Moët & Chandon". BESTCHAMPAGNE (in الإنجليزية الأمريكية). 2018-03-29. Retrieved 2022-03-22.
- ^ Eric Pfanner (21 December 2012). "Champagne Decoded: The Degrees of Sweet". The New York Times. Retrieved 10 March 2013.
- ^ Facts About Champagne and Other Sparkling Wines, Henry Vizetelly (1879), pp. 213–214:
"Manufacturers of champagne and other sparkling wines prepare them dry or sweet, light or strong, according to the markets for which they are designed. The sweet wines go to Russia and Germany, the sweet-toothed Muscovite regarding M. Louis Roederer's syrupy product as the beau-idéal of champagne, and the Germans demanding wines with 20 or more per cent. of liqueur, or nearly quadruple the quantity that is contained in the average champagnes shipped to England. France consumes light and moderately sweet wines; the United States gives a preference to the intermediate qualities; China, India, and other hot countries stipulate for light dry wines; while the very strong 214 ones go to Australia, the Cape, and other places where gold and diamonds and such-like trifles are from time to time "prospected." Not merely the driest but the very best wines of the best manufacturers, and commanding of course the highest prices, are invariably reserved for the English market. Foreigners cannot understand the marked preference shown in England for exceedingly dry sparkling wines. They do not consider that as a rule they are drunk during dinner with the plats, and not at dessert, with all kinds of sweets, fruits, and ices, as is almost invariably the case abroad." - ^ Matthews, Ed (2010-01-10). "Goût Américain". One Blog West. Archived from the original on 2017-07-02. Retrieved 2019-06-30.
Further reading
- Eichelmann, Gerhard (2017). Champagne – Edition 2017. Heidelberg: Mondo. ISBN 9783938839287.
- Guy, Kolleen M. (2003). When Champagne Became French: Wine and the Making of a National Identity. Baltimore: Johns Hopkins University Press. ISBN 9780801887475. OCLC 819135515.
- Liger-Belair, Gérard (2004). Uncorked: The Science of Champagne. Princeton, N.J.: Princeton University Press. ISBN 0-691-11919-8.
- Stevenson, Tom (2003). World Encyclopedia of Champagne and Sparkling Wine. Wine Appreciation Guild. ISBN 1-891267-61-2.
- Sutcliffe, Serena (1988). Champagne: The History and Character of the World's Most Celebrated Wine. Mitchell Beazley. ISBN 0-671-66672-X.
- Walters, Robert (2016). Bursting Bubbles: A Secret History of Champagne and the Rise of the Great Growers. Abbotsford, Victoria, Australia: Bibendum Wine Co. ISBN 9780646960760.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
External links
- World History Encyclopedia - The History of Champagne
- Comité Interprofessionnel du vin de Champagne official site (CIVC)
- Champagne Bureau U.S. official site
- Union of Champagne Houses official site
- The wines of Champagne, official website of France
النبيذ هو مشروب كحولي يتم إنتاجه بتخمير العنب وعصير العنب ويعتبر أحد أقدم أنواع الخمور، وقد وجدت أوان فخارية فيها آثار للنبيذ تعود للعصر الحجري الحديث في (5400 ق.م. - 5000 ق.م.) كما وجد في المقابر الفرعونة آثار له كذلك، بالإضافة إلى رسوم على الجدران لكيفية صنعه.
أنواع النبيذ
يوجد منه ثلاثة أنواع: النبيذ الأبيض، والنبيذ الأحمر، والنبيذ الوردي. النبيذ الغازي يصنع من النبيذ الأبيض، أو النبيذ الوردي، وبعض النبيذ الغازي ذو جودة عالية، يصنع مؤخرا من النبيذ الأحمر الأسترالي "شيراز.
تاريخ النبيذ
يعود تاريخ النبيذ إلى حوالي 8000 سنة، ويعتقد بأن إنتاجه نشأ في مناطق ما بين جورجيا و ارمينيا و إيران، ويعتقد أن النبيذ ظهر في أوروبا قبل حوالي 6500 سنة في بلغاريا واليونان، وكان شائعا في اليونان وروما. لعب النبيذ أيضا دورا هاما في الدين منذ العصور القديمة (اليونانيه والرومانيه). ولعب أيضا دورا هاما في الطقوس الكاثوليكيه واليهودية.
تشير الدلائل الأثريه إلى أن أقدم إنتاج للنبيذ جاء من مواقع في جورجيا و ارمينيا و إيران، والتي يرجع تاريخها من 6000 إلى 5000 قبل الميلاد. اتضاح الأدله الأثريه، ونقطة لتدجين من شجرة العنب، في أوائل العصر البرونزي قرب مواقع سومر ومصر من حوالي الألف الثالث قبل الميلاد.
معروف جدا أقدم أدلة تشير إلى إنتاج النبيذ في أوروبا والثانية الأقدم في العالم يأتي من المواقع الأثريه في اليونان ومؤرخ إلى 6500 سنة خلت.
أماكن الانتاج
ينتج النبيذ الفاخر، في جنوب فرنسا وإيطاليا، حيث مزارع العنب، وتعتبر أمريكا من أكبر الدول المصدرة له نتيجة لصناعة النبيذ الضخمة في ولاية كاليفورنيا، كما تتميز جزيرة سانتوريني، في اليونان بإنتاج النبيذ الأبيض.
ويصنع أيضا في معظم الدول العربية مثل العراق سوريا المغرب وتونس ومصر ولبنانو((الاردن))
كما تعتبر الجزائر من أهم الدول في صنع النبيذ الفاخر حيث ان العنب الجزائري ذو جودة عالية اذ يثمر في سهول الجزائر اجود أنواع العنب واطيب أنواع النبيذ هي كسارا, كفريا, وموزار, ومن المعروف ان الجزائر بالتحديد ينتج أفضل أنواع النبيذ وقد حصد عدة جوائز من فرنسا وايطاليا في صنع النبيذ والعرق أيضا والذي يعتبر فخر الصناعة الجزائر حيث تاتي صادرات النبيد بعد صادرات البترول مباشرة ب مقدار 2%
الانتاج
| الترتيب | البلد (مع رابط لمقالة نبيذه) |
الانتاج (طن) |
|---|---|---|
| 1 |  فرنسا |
5,349,333 |
| 2 |  إيطاليا |
4,711,665 |
| 3 |  Spain |
3,643,666 |
| 4 |  United States |
2,232,000 |
| 5 |  Argentina |
1,539,600 |
| 6 |  Australia |
1,410,483 |
| 7 |  China |
1,400,000 |
| 8 |  South Africa |
1,012,980 |
| 9 |  Chile |
977,087 |
| 10 |  ألمانيا |
891,600 |
| الترتيب | البلد (with link to wine article) |
الانتاج (طن) |
|---|---|---|
| 1 | Italy |
5,050,000 |
| 2 | France |
4,711,600 |
| 3 | Spain |
3,645,000 |
| 4 | United States |
2,300,000 |
| 5 | Argentina |
1,550,000 |
| 6 | China |
1,450,000 |
| 7 | South Africa |
1,050,000 |
| 8 | Australia |
961,972 |
| 9 | Germany |
891,600 |
| 10 | Chile |
827,746 |
Wine grapes grow almost exclusively between thirty and fifty degrees north or south of the equator. The world's southernmost vineyards are in the Central Otago region of New Zealand's South Island near the 45th parallel,[2] and the northernmost are in Flen, Sweden, just north of the 59th parallel.[3]
البلدان المصدرة
* Unofficial figure. ** May include official, semi-official or estimated data. |
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The UK was the world's biggest importer of wine in 2007.[5]
التأثير على الصحة
| القيمة الغذائية لكل 100 g (3.5 oz) | |
|---|---|
| الطاقة | 355 kJ (85 kcal) |
2.6 g | |
| Sugars | 0.6 g |
0.0 g | |
0.1 g | |
| مكونات أخرى | |
| 10.6 g | |
10.6 g alcohol is 13%vol. 100 g wine is approximately 100 ml (3.4 fl oz.) Sugar and alcohol content can vary. | |
| |
Source: USDA Nutrient Database | |
| عامة |  | ||||||
|---|---|---|---|---|---|---|---|
| أمراض | |||||||
| أمراض | Alcohol abuse · Alcohol dependence · Alcohol flush reaction · Alcohol induced mood disorders · Alcohol intoxication · ذهان كحولي · متلازمة انسحاب الكحول / Post-acute-withdrawal syndrome (PAWS) · إدمان الكحول (alcohol addiction) · Fetal alcohol syndrome (FAS) / Fetal alcohol spectrum disorder (FASD) | ||||||
| تفاعلات | |||||||
| حركات | |||||||
انظر أيضاً
وصلات خارجية
- طريقة صناعة النبيذ المنزلية في مشتى الحلو.,
- طريقة صناعة نبيذ الأباركه في منزلك.,
- Taste of red wines - (إنگليزية) (بالفرنسية)
- Wine vintages, vintage charts - (إنگليزية) (بالفرنسية)
 | هذه بذرة مقالة عن الطعام أو الشراب أو طرق و أدوات التحضير تحتاج للنمو والتحسين، ساهم في إثرائها بالمشاركة في تحريرها. |
قالب:French wine regions قالب:Wine by country
| ||||||||||||
| ||||||||||||
| ||||||||||||
| ||||||||||||
- ^ أ ب FAO production statistics
- ^ Courtney, Sue (2005-04-16). "New Zealand Wine Regions - Central Otago". Retrieved 2008-06-26.
- ^ "Wine History". Retrieved 2008-06-26.
- ^ أ ب FAO
- ^ "UK tops world wine imports table". BBC. 2009-01-14.
- Articles with فرنسية-language sources (fr)
- Articles containing فرنسية-language text
- CS1 الإنجليزية الأمريكية-language sources (en-us)
- Short description with empty Wikidata description
- Articles with hatnote templates targeting a nonexistent page
- Pages with empty portal template
- بذرة غذاء
- مشروبات كحولية
- Champagne (wine)
- Champagne wine AOCs
- French products with protected designation of origin
- French wine
- Sparkling wines