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I want to introduce pinot noir that is the leading breed in the Burgundy area here though it introduced ahead Cabernet Sauvignon the representative kind in the France bordeaux provinces.
Pinot noir is said a capricious kind, and is intensely fastidious about grown land.
If it is possible to raise it well in good land, the wine of great goods that can be called the highest masterpiece can be invented.
Like this..soil..sensitive..kind..grow up..land..wine..do..various..differ.
The Burgundy area is an impoverished soil, and the structure that three kinds of soils of calcareous, argillaceous, and the silicic acid soil with a different element are piled in the layer.
Being possible to do of wine is also different according to each soil, and wine with a good smell is said that it can do light wine from the one that grows up with the clay-rich soil with the soil of wine with the flavor and the silicic acid soil from the pinot noir that grows up with a calcareous soil.
The fruits taste is generally ..pinot noir.. strong and the Inn of ..fruity.. [wa] is at all completed.
Bright bright red with the depth is, and the red wine of a colorful impression.
The smell is said that the smell such as these smells and the soils when it is compared to the strawberry, the raspberry, and the cherry, etc. , and ripening advances also follows.
Acidity can be a little strong, and wine to which the fruits taste is superior to the bitter of tannin be done.
Moreover, pinot noir not only is used for the red wine but also the use of this kind in the Champagne area and the white wine are made.
Champagne that uses pinot noir becomes tasting with the flavor.

It counts and there is a kind of not cutting in wine.
It is because a few faults are admitted without being excluded as individuality of the wine as for wine.
The wine of all the tastes of rich individuality overflows in the world, and it becomes a reason said that wine is confusing difficult it is enjoying over wine.
The individuality of this various wines might arise in what kind of element.
First of all, the best factor to decide the individuality of wine is a kind of the grape that becomes a raw material.
However, it soils by the growth of the grape and the taste of wine is different even if it makes it by using the grape of the same kind depending on the climate and the making person the ages.
It is not an exaggeration to say that the taste of wine might be being entrusted to them by the making person finally.
The difference appears to tasting wine by making person’s sensibility and managerial policy as for the grape that grows up in the same home in the same year.
Because the making person has been described in the label of superior wine, I will confirm it.
There are many wines of the same brand, and the making person is especially necessary and various attention is necessary even for the same wine in the Burgundy wine.
The productive center has been described to the label as long as it is not cheap wine.
By the way, when wine is bought, let’s ask the person in the shop because the kind of the grape has not been often described to the label.
Moreover, it might be also interesting to guess the kind of the grape from the productive center described in the label.
As for the table wine etc. that blending do the wine made from the grape with a different region and harvest year different though it is one of the big elements where vintage also shows the individuality of wine, the harvest year is not described to the label.

Ladies and gentlemen, I think that it knows wine is made from the grape.
However, whether the state as it is to the raw material of wine that fresh, sweet grape that we usually assume to be for food not so that it.
The grape that is appropriate for wine is actually a kind besides for food though it surely seems that it might be delicious about wine if it is a delicious grape because it eats.
Grain seems to turn and not to turn to wine the grape with which the truth is thickly greatly blocked.
Here, it introduces the kind of a typical grape that becomes the raw material of wine.
- Cabernet Sauvignon (black grape)
Thick blue has been, and it is small, and a juicy grape.
A lot of tannins that become original of bitter and bitterness are contained.
Therefore, it becomes a red wine that does the color with abundant depths of tannin and the acid.
It becomes a high-quality red wine because it is suitable for a long-term ripening.
- Pinot noir (black grape)
Abundant wines of the fruits taste and acidity can be done by fruity.
It is a leading breed in the Burgundy area in France.
- Zinfandel (black grape)
Ripening to the same bunch might exist together because ripening by the grape grown in California is late and the early one and the slow one exist together.
It becomes dark red wine of the color because of the smell like the dried fruit.
It becomes a light rose wine if it makes it excluding the skin.
- Chardonnay (white grape)
It is grown all over the world though it is a representative kind in the Burgundy area in France.
It is easy to grow, and becomes various wines like the creamy one and the complex one, etc. besides a fresh, dry wine by the grape with good balance of the taste.
Sharpness becomes sharp champagne.
There are a lot of one with a strong sweet smell in Australia.
- Riesling (white grape)
It is grown in Germany, Australia, California, and South Africa, etc. , and a strong kind in the cold.
Wine that was able to be the elegant balance of fruity and sweetness and acidity can be done.
It dryly becomes ultra sweet, and acidity and the flavor are different according to the home.
- [So-viniyon] bran (white grape)
It is grown in each country such as the France Loire area, the bordeaux provinces, New Zealand, Australia, California, and Chile by a suitable kind for cultivation in the comparatively warm provinces.
The wine of a fresh smell that the plant system is fresh and green can be done, and it is possible to do from sweet to dry.
The feature that [hodoyoi] is ..acid.. spicy is to smell.

The upsurge is shown, and it is felt whether the number of wine fans has increased also in our country Japan when the third Thursday in November that is the day of [bo-jore] Nouveau’s opening every year comes if it is said alcohol with which Japanese are familiar most though it is a beer and a low-malt beer.
It seems to be the world’s largest [bo-jore] Nouveau importing country where Japan is actually importing half the number of the [bo-jore] Nouveau total export number of the world.
Even the person of not understanding wine at all thinks that it has heard word [bo-jore] Nouveau.
The Japanese might have become a routine occurrence in November this [bo-jore] Nouveau opening because there was a character to like first the one.
Well, it is very difficult to look for what counts even if it says to wine and a word, there is a kind of not cutting, and drinks, compares everything, and suits me.
However, how if the knowledge of wine is expanded from an easy point before it keeps it at a distance , saying that “As for wine, the interior is deep and difficult”?
Here, I want to talk about the classification of wine according to the manufacturing method.
- Still wine
It is said non-sparkling wine, and is the most general wine.
There are three (the red wine, the white wine, and the rose wine).
- Sparking wine
It is said sparkling wine, and carbon dioxide merges and wine from which the bubble stands.
Wine contains carbon dioxide in adding yeast and sugar to the still wine, and fermenting secondarily.
The famous one is champagne made in the France Champagne area though the method of fermentation in the second bottles by one is called a champagne method.
It is called vin mousseux in [shaumuvain] and France in the spumante and Germany in Italy sparking wines other than champagne.
- Fortified wine
It is called a fortified wine, and is wine that adds alcohol during the brewing, and improves an alcoholic frequency, the flavor, and preservation.
The sherry, port, and Madeira, etc. are so.
- [Fure-va-do] wine
It is wine that added the medical herb etc. to the still wine.
The vermouth of Italy is typical.
In general, it is often used as a material and an aperitif of the cocktail.
Besides this, the fruits other than the grape are compressed, the fruit juice is squeezed, it ferments, and there are made fruit wine etc.
The one that it is possible to enjoy it has increased readily [aji] [waide] fruity that makes the best use of the flavor and the sweetness of the fruit. these

Let’s this time explain the kind and the difference in the place where it was able to understand what kind of wine for you to indicate and to call Beaujolais nouveau.
Beaujolais nouveau is not only kinds though might not understood for a moment by interested person in Beaujolais nouveau and the wine whole.
A lot of kinds appear on the market always.
First of all, please know there is four Beaujolais.
This says, “[Aperashion] [doriji-nu] short story Lorre”, and is classified as designation of origin management wine though is saying of AOC to one of the classifications of the wine provided by the wine method of France.
Beaujolais is classified into four with this AOC.
First of all, it is four named couru Beaujolais (Cru Beaujolais) of Beaujolais [vira-ju] (Beaujolais Villages) of Beaujolais [shuperyu-ru] (Beaujolais Superieur) of a local name that it is Beaujolais (Beaujolais), and is the district name and the village name and the field name.
Regulations become severe and expensive especially the wine of the highest class in France AOC, narrow in order of a local name, the district name, the village name, and the field name as introduced now the range, and becoming small of the unit of the productive center.
There might be a lot of doubted people because there is something with a different price even if it is said Beaujolais nouveau, too.
There was actually such a difference.
It is “Beaujolais [vira-ju] nouveau. ” that the ranks are more famous in addition than general Beaujolais nouveau assuming that the above.
This etc. are names given to the new brew produced only from the village of 38 specified that it is located on the north side of the Beaujolais district.