Middle Ages: Difference between revisions

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== Characteristics ==

Medieval wine was often lower in alcohol and less stable than modern equivalents, making it prone to spoilage. Techniques for preservation, such as adding herbs or spices, were common<ref>Johnson, *The Story of Wine*, Mitchell Beazley, 2021, ISBN 978-1784727680.</ref>. White wines were generally preferred to reds in many courts, and sweet styles commanded high value. Vintage differentiation was rare, with most wines consumed within a year of production.

Medieval wine was often lower in alcohol and less stable than modern equivalents, making it prone to spoilage. Techniques for preservation, such as adding herbs or spices, were common<ref>Johnson, *The Story of Wine*, Mitchell Beazley, 2021, ISBN 978-1784727680.</ref>. [[White wine|White wines]] were generally preferred to reds in many courts, and sweet styles commanded high value. Vintage differentiation was rare, with most wines consumed within a year of production.

== Geography ==

Vineyards in the Middle Ages were concentrated in areas with both suitable climate and political stability. France’s Loire, Burgundy, and Bordeaux regions grew in prominence, while Germany’s Rhine and Moselle valleys became known for quality white wines<ref>Lachiver, *Vins, vignes et vignerons: Histoire du vignoble français*, Fayard, 1988, ISBN 978-2213019029.</ref>. The Mediterranean basin maintained ancient vineyards, with Italy and the Iberian Peninsula continuing as major producers.

Vineyards in the Middle Ages were concentrated in areas with both suitable climate and political stability. [[France|France’s]] [[Loire]], [[Burgundy]], and [[Bordeaux]] regions grew in prominence, while [[Germany|Germany’s]] [[Rhine]] and [[Moselle]] valleys became known for quality white wines<ref>Lachiver, *Vins, vignes et vignerons: Histoire du vignoble français*, Fayard, 1988, ISBN 978-2213019029.</ref>. The Mediterranean basin maintained ancient vineyards, with [[Italy]] and the [[Iberian Peninsula]] continuing as major producers.

== Production ==

Monastic orders, particularly the Benedictines and Cistercians, played a crucial role in advancing viticultural knowledge and improving vineyard management<ref>Toussaint-Samat, *Histoire technique et morale du vin*, Albin Michel, 1994, ISBN 978-2226069266.</ref>. Their meticulous record-keeping and systematic approaches helped refine pruning, planting, and harvesting techniques. Wine presses became more widespread, increasing efficiency, and wooden barrels gradually replaced clay amphorae for storage and transport.

Monastic orders, particularly the Benedictines and Cistercians, played a crucial role in advancing viticultural knowledge and improving [[vineyard management]]<ref>Toussaint-Samat, *Histoire technique et morale du vin*, Albin Michel, 1994, ISBN 978-2226069266.</ref>. Their meticulous record-keeping and systematic approaches helped refine pruning, planting, and [[harvesting]] techniques. Wine presses became more widespread, increasing efficiency, and [[wooden barrels]] gradually replaced [[clay amphorae]] for storage and transport.

== Trade ==

The wine trade flourished in regions with access to navigable rivers and maritime routes. Bordeaux exported to England under the Plantagenets, while the Hanseatic League facilitated the movement of Rhine wines to northern Europe<ref>Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1991, ISBN 978-0415075370.</ref>. Trade privileges and political alliances often determined which regions prospered in the export market.

~~== See also ==~~

*[[History of wine]]

*[[Medieval cuisine]]

== References ==

@@ Line 5: / Line 5: @@
 == Characteristics ==
-Medieval wine was often lower in alcohol and less stable than modern equivalents, making it prone to spoilage. Techniques for preservation, such as adding herbs or spices, were common<ref>Johnson, *The Story of Wine*, Mitchell Beazley, 2021, ISBN 978-1784727680.</ref>. White wines were generally preferred to reds in many courts, and sweet styles commanded high value. Vintage differentiation was rare, with most wines consumed within a year of production.
+Medieval wine was often lower in alcohol and less stable than modern equivalents, making it prone to spoilage. Techniques for preservation, such as adding herbs or spices, were common<ref>Johnson, *The Story of Wine*, Mitchell Beazley, 2021, ISBN 978-1784727680.</ref>. [[White wine|White wines]] were generally preferred to reds in many courts, and sweet styles commanded high value. Vintage differentiation was rare, with most wines consumed within a year of production.
 == Geography ==
-Vineyards in the Middle Ages were concentrated in areas with both suitable climate and political stability. France’s Loire, Burgundy, and Bordeaux regions grew in prominence, while Germany’s Rhine and Moselle valleys became known for quality white wines<ref>Lachiver, *Vins, vignes et vignerons: Histoire du vignoble français*, Fayard, 1988, ISBN 978-2213019029.</ref>. The Mediterranean basin maintained ancient vineyards, with Italy and the Iberian Peninsula continuing as major producers.
+Vineyards in the Middle Ages were concentrated in areas with both suitable climate and political stability. [[France|France’s]] [[Loire]], [[Burgundy]], and [[Bordeaux]] regions grew in prominence, while [[Germany|Germany’s]] [[Rhine]] and [[Moselle]] valleys became known for quality white wines<ref>Lachiver, *Vins, vignes et vignerons: Histoire du vignoble français*, Fayard, 1988, ISBN 978-2213019029.</ref>. The Mediterranean basin maintained ancient vineyards, with [[Italy]] and the [[Iberian Peninsula]] continuing as major producers.
 == Production ==
-Monastic orders, particularly the Benedictines and Cistercians, played a crucial role in advancing viticultural knowledge and improving vineyard management<ref>Toussaint-Samat, *Histoire technique et morale du vin*, Albin Michel, 1994, ISBN 978-2226069266.</ref>. Their meticulous record-keeping and systematic approaches helped refine pruning, planting, and harvesting techniques. Wine presses became more widespread, increasing efficiency, and wooden barrels gradually replaced clay amphorae for storage and transport.
+Monastic orders, particularly the Benedictines and Cistercians, played a crucial role in advancing viticultural knowledge and improving [[vineyard management]]<ref>Toussaint-Samat, *Histoire technique et morale du vin*, Albin Michel, 1994, ISBN 978-2226069266.</ref>. Their meticulous record-keeping and systematic approaches helped refine pruning, planting, and [[harvesting]] techniques. Wine presses became more widespread, increasing efficiency, and [[wooden barrels]] gradually replaced [[clay amphorae]] for storage and transport.
 == Trade ==
 The wine trade flourished in regions with access to navigable rivers and maritime routes. Bordeaux exported to England under the Plantagenets, while the Hanseatic League facilitated the movement of Rhine wines to northern Europe<ref>Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1991, ISBN 978-0415075370.</ref>. Trade privileges and political alliances often determined which regions prospered in the export market.
-== See also ==
-*[[History of wine]]
-*[[Medieval cuisine]]
 == References ==