Santa Margherita

Although the origins of viticulture have been pinpointed in Asia, more or less in the area of Georgia in the Caucasus, over the centuries Europe has been the region that can boast the strongest vine-growing and winemaking traditions. First in Greece and, from there, in Italy and France, but also in Spain and Portugal, the vine has found its home and contributed over the centuries to the history, culture and traditions of these countries.
Colonization then took this tradition overseas and major new wine producing areas are now being developed in North America and Central and South America, while Australia, New Zealand and South Africa are also all emerging as major wine producers. One should not, of course, overlook the potential of China nor, to a much lesser extent, that of India.
Here, then, is a quick trip around the wine regions of the world. Statistics up to 1995 are from the Office International de la Vigne et du Vin, whereas more recent data is based on ISTAT statistics or those from other sources.


Europe
France (47 million hectoliters in 2007 – 52.9 million hectoliters on average in 2000-2005)
Italy’s chief competitor in terms of wine production, France boasts the largest number of wines with controlled denomination of origin in the world (for a complete list, please consult http://www.tigulliovino.it/francia/lista_aoc_francia.htm).
Vines are grown throughout the country, with"historic" areas such as:
•    Champagne, home of the famous sparkling wine obtained by re-fermentation in bottleof base wines made from Chardonnay, Pinot Noir and Pinot Meunier grapes;
•    Burgundy, a region of great reds based on Pinot Noir and of splend, long-lived whites made from Chardonnay;
•    Bordeaux, famous for reds produced from blends of Cabernet Sauvignon and Merlot grapes, with a majority of the former at the châteaux of the Left Bank of the Garonne (Médoc) and of the latter at those of the Right Bank (Saint Émilion and Pomerol);
•    Alsace, renowned for perfumed white wines from Riesling, Pinot Gris, Muscat and Gewürztraminer grapes;
•    the Loire Valley, producer of fine whites – aromatic from Sauvignon Blanc, very long-lived from Chenin Blanc and fragrantly yeasty from Muscadet sur lie – as well as fruity reds based on Cabernet Franc;
•    the northern Rhône Valley, with its powerful reds made from Syrah,
•    the southern Rhône with its wines made from blends of several grapes (Grenache, Cinsaut, Mourvèdre, Syrah, etc.);
•    Provence with its fragrant and refreshing rosés, but also the red from Bandol;
•    The deep south of Languedoc-Roussillon, the new frontier of winemaking, where producers are carrying out bold experiments with single-varietal wines or unusual blends.