Shame they also did not point out that French wines were considered very inferior in those days and prior to latter day riper picks. Until about 17th century and really into 18th century when riper picks became the norm. Historically, French wines had hard time selling/competing against even wines of Greece and Malta, due to lower alcohols in French wines, and lighter body as a result. Plenty of invoices still intact from those days to support this. Only after the Dutch taught them to pick riper did French industry make a step up. Yes, all swept duly under the rug by the great French wine marketing machine since, and now selling you “lower alcohol wine” labeled under 14, but actually higher than that, much higher in some cases. Reverse osmosis was created in Bordeaux, for a reason, in constant use since.
The point is that French wines, and Burgundy in this example, were picked earlier back then. BUT NOT DUE TO WEATHER, as they try to claim now.
Read up on wine history, plenty of interesting facts the French want you to forget about. Look at how quickly the French wine producers will now re-label their wine to show TRUE alcohols, which are in the mid 14s and even 15s at times, and even 16s. Something well known to those who were always curious about their labels not really matching palate impressions, and also having access to a lab always helps, too. How many were duped, even in this day, to think French wines are lower in alcohol than their counterparts from New World? Turns out to be a lie, after all. So, those here who have been screaming for truth in labeling, here it comes. Finally.
And not to pick on the French, and Burgundy, but my tasting group did an interesting tasting in September with specific NorCal wines, blind of course, and with ringers to keep us all honest were tasted to see if their palates reflected supposed and claimed “early pick and lower alcohols due to that”. Turned out to be very educational, let’s call it that.
Numbers are all relative, of course. But make no mistake. Early picks in France back in middle ages were not due to weather conditions, but a wine grower preference. Now picking well into high 20s Brix, for DECADES now, and well before “global warming” even became an issue. Call LLC and ask what made them invent RO use in wine production. Not global warming, that’s for sure.