What was the old world of red wine like? New world? What is the difference between them?

Tradition of the old world and thinking of the new world.

Mr. Hugue Johnson, a famous British wine writer, divided all the wine producing countries in the world into two for the first time in the best-selling Atlas of World Wine, that is, old world wine and new world wine. Old world wines originated in the Caucasus mountains of Central Asia, which is now Georgia. The wine jars unearthed by archaeologists prove that human grape wine-making has a history of more than 7000 years. Later, it spread to Egypt, Greece, Rome, and then to eastern and western European countries with religion. Wine was an important cash crop in ancient times. By observing the growth of grapes in various places, ancestors learned that only by finding barren fields suitable for growing grapes can we brew wine with high alcohol content, good quality, easy preservation and rich taste. For thousands of years, due to the differences in climate and environment, grape varieties with local characteristics have been gradually developed and cultivated in various producing areas of the old world, and wines with local unique flavors have been brewed. Just like the tea culture in Taiwan Province, every place has its own unique flavor and fragrance because of its different climate, varieties, fermentation and baking methods. Grapes in the New World began with Columbus' discovery of the New World, and the varieties of European grapes brought by new European immigrants spread to South America, and they began to devote themselves to the cultivation and brewing of grapes. Early discovery that European grapes could not be grown in the United States. After several years of planting, it withered and died, and the roots were eaten by local grape nodule buds. Except for a few South American countries with extremely dry climate, such as Chile and Argentina, European grapes can hardly survive in the United States. However, Vitis-Labrusca, a unique grape variety in the United States, produced a strong Foxy smell after fermentation, which brought an unpleasant taste to wine and could not be used for brewing. It was not until the end of19th century that American species were used as roots and trees by grafting, so that grapes successfully escaped from the local nodule bud worms, and grape cultivation officially took root and sprouted in the United States. Because the development time of American wine is not very long, for example, most grape trees in the United States rely on artificial irrigation to survive. If it is not a traditional European producing area, unless there is a serious drought, artificial irrigation of grape fields at the level of legal producing area (VQPRD/AOC) in EU member States is strictly prohibited. In the traditional wine producing areas in Europe, it takes thousands of years of experimental planting to naturally cultivate grape varieties suitable for local climate conditions, let the vines grow naturally, and naturally brew the taste and elegance of wine. This concept has always been the spirit of high-end wines in Europe. In fact, in theory, barren land will stimulate the roots of vines to find water, but the deeper the roots go into the land, the more minerals they bring, which not only makes wine have a special flavor of the land, but also makes the sugar concentration relatively higher because of the scarcity of water absorbed by the roots, which also makes wine have the fragrance of the land because it is rich in minerals. After these varieties arrived in America after16th century, some varieties with strong environmental adaptability, such as Cabernet Sauvignon, Merlot and Chardonnay, grew well. However, at present, the brewing methods of new world wine are mostly aimed at consumers' preferences, which means that new wine must be full of fruit aroma and soft taste. Ready-to-drink consumption pattern. In particular, new consumers who have just started to contact wine are reluctant to buy a bottle of wine, and they must be carefully preserved for several years before they can taste it.

The reason why New World wine can shine brilliantly in the world's major wine exhibitions is nothing more than the change of brewing methods, that is to say, using scientific methods such as low-temperature fermentation to extend the fermentation period of wine, increase many esters and increase fruit flavor. Although it adds a lot of aroma to wine, these lipids produced in artificial low temperature environment do not belong to wine itself. This artificial aromatic molecule is easy to lose with the increase of temperature, and the storage period in the bottle is not long, but it can meet the needs of beginners or ordinary consumers for instant drinking. Therefore, the modern new world brewing method can be said to be consumer-oriented. In order to meet the needs of consumers, it is necessary to meet this requirement through various modern scientific and technological means, including adding artificial compounds, such as oak chips, oak essence or glycerin. It saves the complicated and trivial oak barrel culture time and improves the taste of wine. At present, there are two major trends of thought in the world wine brewing industry:

The first one is called: wine brewing.

The other is called Oenologie correctif, an old world tradition: the natural preventive brewing method pays the most attention to the quality of grapes before brewing, so that the grapes show elegance. In addition to measuring the best maturity of grapes in advance, the most important things are the soil, sunshine and temperature of the birthplace of grapes. The above three are called Terroir in French and cannot be directly translated into other languages. The meaning of this word is explained by the Cistercian monks of the western church in Burgundy, which was founded in 1 1 century: Le Lien Entre une parcelle de Vigne Ave Consol, Sasition, Son Exposition et les Caractè requ 'elle Confè re Auvin de Fa? 0? 4. Maintain stability for a long time. A grape field, its geology, topography, sunshine and wine quality have remained unchanged over time, which has given birth to the unique features of this land. The winemaker of this wine just chose the best way to let the wine interpret its natural flavor, instead of trying to change its natural style. For example, the producing area of a bottle of Burgundy white wine starts from Chablis in the north and ends at Pouily Fuissé in the south. If we choose six white wine producing areas in the same year, such as Chablis, Mosuo, Chazanne, Bolini, Mont Tagini and Polyfusse, although all of them are the same variety of Chardonnay, you will find that each bottle of wine shows quite different personality, flavor and aroma, which is the different personality given by the local conditions, and there are significant differences in taste. This is wine from nature. Thinking in the new world:

The technology of modern brewing industry has been constantly innovating, from simply protecting the smooth progress of fermentation process to improving the quality of wine with science and technology. For example, the screening of fermentation strains brings different flavors to wine, low-temperature fermentation can increase the ester flavor of wine, reverse osmosis concentration method, frozen extraction method and so on. The main purpose of these advanced brewing methods is to brew wine suitable for drinking.