France

All Alcohol Types

Beer

10.4

2.6

5.4

2.2

0.1

Wine

Spirits

Other Beverages

*Fr. Pigeage —  a technique used during red wine fermentation where the rising "cap" of grape skins, seeds, and sometimes stems (pomace) is regularly punched down into the must to ensure a more even extraction of color, tannins, and aromatic compounds.

**Fr. Dégorgement — a stage in the production of traditional-method sparkling wines: after secondary fermentation and ageing in the bottle, the sediment collected in the neck of the bottle is removed.

***Fr. Délestage — a technique similar in purpose to pigeage, in which the fermenting wine is completely drained from the tank and then poured back over the cap of skins and solids.

Let’s be honest: France was not the birthplace of winemaking. After all, it originated in Mesopotamia.

However, the country’s contribution to the development of wine culture is unmatched by any other. It is no coincidence that nearly all professional terminology in the industry is French: pigeage*, dégorgement**, délestage***, and many other terms, ranging from vine-training methods to cellar manipulations.

The most famous international grape varieties—Chardonnay, Pinot Noir, and Cabernet Sauvignon—are also of French origin. And one cannot help but recall Louis Pasteur, as it is to him that we owe our knowledge of yeast and the fermentation process. As for the creation of Champagne and Burgundy—a big Merci beaucoup to the French from me personally!