Differences Between Wine from Burgundy and That from Bordeaux

Wine was invented between 6000 and 5000 BC. Winemaking can be divided into two general categories: still wine production and sparkling wine production. The people that make the wine are called vintners or winemakers. A Vineyard is a plantation of grapevines and at the vineyard they use the grapevines to make the grape juice. Then they make the grape juice into wine.

The structure of the wine industry is quite different around the world. The barrier to entry is relatively higher in the New World than in the Old World. Referring to the market data on the level of concentration in 1998, people can see a few players dominate the markets in Australia and the U.S. while the level of concentration is quite low in Europe. Therefore, the rivalry in Old World is intense there.

The dynamics of the global wine industry are better understood through a brief history of wine as well as an overview of the wine making process. Some countries have longer historical and cultural ties with wine then others and that can affect the quality and perception of the product in the eyes of the consumer. Also, the conditions in which the wine grapes are raised and the processes used to make the wine can create a superior wine and therefore a competitive advantage.

Say oui to a double dose of traditional French cuisine. European sea bass served over a bed of ratatouille for a light and aromatic dish, a perfect way to pay tribute to Allison’s French roots.

A red wine could be a logical choice if it is recommended for cooking. That’s not the case. Red wines are not as flexible in matching with the different meals a Thanksgiving dinner might have: ham, gravy, potatoes, cornbread, pumpkin pie, cranberry, etc.

Production and consumption of wine was mostly localized until the early 1990’s. Wine producers in different countries were traditionally isolated from each other, and most of the world’s wine drinkers consumed either local wines or imports from nearby producers. Winemakers had minimal cross-border interaction and followed local traditions.

Montreal’s Le Petit Bistro crafts incredible cuisine inspired by classic French cuisine in its charming and warm restaurant. The duck foie gras served with figs and crusty house bread and the platter of Quebec cheeses make the most delectable starters. Some of Le Petit Bistro’s specialty entrée dishes include the grilled Spanish octopus with garlic confit and edamame bean stew with chorizo sausage, the rabbit medallions stuffed with mushrooms and roasted squash, the lobster risotto with asparagus and yuzu and the seafood tagliatelle pasta with mussels, shrimp, clams and scallops, all of which are divine with a glass of wine.

When people think of French gastronomy wine is an essential component of her culture. While it remains a one of many licit joys the French indulge in, this gluttony is an important image and offering to tourist. Although parts of France greatly rely on the production and manufacturing of wine more than the actual consumption, they still rather enjoy their wine. Oenology in itself is a very interesting study and takes the appreciation of the drink to a whole new level. French wine is much like the French themselves its well-dressed, elegant, never overpowering, and well behaved. Even on the topic of Oenology the variety and quality that France provides is incredible. Two well-known regions, Rhône and Bordeaux, produce the some famous wine names such as Côtes-du-Rhône and Château d 'Yquem. The Côtes-du-Rhône is more earthy and tends to be described as rustic while Château d’Yquem is a sweeter or dry wine, and also holds the record for most expensive wine bought at 117,000$. Avoiding great detail it’s easy to say that the difference starts in the soil that makes the grapes. In a way the wine can be seen as a model for modern production and food by promoting quality and variety, in other words, an optimistic point of view for French food. France is always advancing in food and wine production therefore it is a fair assumption that they will continue to grow together.

For dinner, a special from a Le Bernardin chef. It's a salad of greens with zucchini, mushrooms, seeds and dressing.

This wine also goes well with any white-fleshed fish such as halibut, sturgeon, mahi mahi, tilapia and the flavorful cod. In the meat family your best choices would be chicken of turkey, pork and veal. Again the mix of the flavors and texture of the two together in your mouth is a wonderful way of truly enjoying the wine. A nice Chardonnay will also compliment a risotto and pasta dish served with white cream, buttery sauces.

Reivers Bar and Grill has the classic English pub-setting atmosphere located in a historic block filled with shops and unique stores. With both front and back patios, you can enjoy appetizers, drinks or a meal outside. For starters, there are New Zealand muscles, calamari, or quseo dip with homemade chips. Fresh salads like the beef tenderloin cobb salad is one of the choices on the menu. Savor the homemade soups and chili. Reivers Bar and Grill serves a specialty streak sandwich or salmon, steak or chicken plates with rice and salad. The popular and specialized items include burgers and bbq.

I would recommend U.K market because both in volume and value U.K is being importing higher than U.S. U.K has easy procedure to distribute nationwide than U.S. U.K has a perfect platform to excel in branding and building the image. U.S is lacking in distribution, numerous different markets and there are more domestic wine producers. Therefore, I would definitely recommend U.K. and in terms of distributor; I would recommend distributor who had worked in 1996 because Montgras gained 75% of sales through restaurants. Moreover, the fixed tax of £1 makes this a great market for reservas regardless of retail price. The expensive wines might be at least twice the quality lower end wine in terms of quality of the wine

Chateau Margaux is one of the five first-growth Bordeaux wine producer; it and has one of the finest names of Bordeaux and the number of drinkers worldwide is growing through the years. Chateau Margaux’s wines are used by the connoisseurs and luxury consumers. They are facing an uncertain future, because of losing market to New World producers (such as California, Australia, South Africa and New Zealand) which have lower prices and more accessible flavours. Nowadays wine drinkers are changing tastes, which could cause a big problem.

Nowadays, in the “Old World” countries of Europe, where the bulk of the volume is still produced, this is of great concern. However, consumers, especially younger drinkers, prefer the high quality wine from famous brands which are imported into Europe by the “New World” player, and the growth rate is at average10% per

• Claret - is a name primarily used in British English for red Bordeaux wine. Claret derives from the French clairet, a now uncommon dark rosé, which was the most common wine exported from Bordeaux until the 18th • Sauternes - is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. • Châteaux – is a manor house or residence of the lord of the manor or a country house of nobility or gentry, with or without fortifications, originally—and still most frequently—in