French Bordeaux wine from Château Pétrus, from as early as 1945 and selling for as much as 3290€ (Wikipedia)
Climate isn’t the only thing affecting the French wine industry. As with almost anything in today’s hyper-globalized world, French wines are entirely dependent on the market, which is looking more and more foreign than before. With changing regulations, shifts in consumer demands, and a less-than-stellar economic climate as of late, the French wine industry is experiencing some significant changes – or trying (in vain) to resist these changes.
The bottom line is that France is producing less wine, and drinking less wine. Production and consumption rates have fallen in the past few years. While lower production is largely related to the environmental concerns discussed in my last post (as well as a government-implemented scheme to reduce surpluses in order to keep French wine competitive), the reason for falling consumption is less clear. The most feasible answer points to Continue reading
French wine in those traditional (tiny) glasses
Could climate change ruin French wine?
Along with cheese and bread, wine is another national symbol of French culture (and superiority). As the world’s top exporter of wine, France is globally renowned by consumers and professionals alike for its high quality wines and the regions they are named after – Bordeaux, Burgundy, Champagne, Alsace, Côtes du Rhône, to name a few. But in recent years, scientists have voiced concerns about Continue reading
Traditional French preparation of escargot. Paris, France.
Again, I’ll ask: what is the absolute most French food you can think of?
If it’s not frog’s legs, then it’s got to be escargot. Another dish that confuses and even disturbs many Americans, snails are considered a traditional component of gastronomic history in France. But it’s not just the French – archaeological evidence suggests that snails have been on the menu in Mediterranean regions since prehistoric times. Other cultures eat snails as well – Spain, Italy, Greece, Portugal, and some Asian countries all include snails as a common (or at least socially acceptable) menu item. For whatever reason, though, snails have been Continue reading