Читать книгу The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season - Richard Olney - Страница 13

The white grapes, used in making white wines, are pressed immediately after having been picked, and the unfermented juice is put directly into kegs where the fermentation takes place—much more slowly and over a longer period than with red wines because of the smaller size of the kegs. Many experiments have been made with rapid fermentation of the juice in large vats, but the quality of the wine always suffers; however, this is the way in which cheaper white wines are made. White wines, with a few exceptions (such as the great Sauternes, for instance, and Château-Chalon, which is discussed further on), never remain in kegs more than a year and a half, and, more often than not, are put into bottles after six months. They receive the same kind of care in kegs as the reds, and, being more susceptible to disease, are treated with sulphur, often, unfortunately, to excess.