what is the origin of French wine?

The origin of French red wine: wine label. In 1924, Mouton rothschild Winery, in order to commemorate the first canned finished liquor, Baron Philippe de rothschild, the owner of the winery, deliberately invited a famous propagandist, and JeanCarlu made a brand-new upgraded label for the liquor of that year, which set a precedent for visual customization of the label of red wine.

since 1945, ChateauMoutonRothschild winery has gradually used a designer's art work as the decorative design of the label at the top of the annual label. This has become one of the symbols of Mouton Winery, which is a symbol of Mouton's clever marketing and promotion. Many people just want to buy Mouton for personal collection of wine labels, which was later imitated by some other wineries.

even now, the design of a wine label pattern of a winery or brewery will not change every year except for the change of age figures. The proud French also think that their wine is the best in the world, so there is no need to spend energy on the wine label. In Bordeaux, France, it was not until the beginning of the 2th century that the owners of wineries designed their own wine labels. Prior to this, all the liquor in the winery was sold to liquor manufacturers in barrels, which were shaped, canned and sold in the market. What are the French specialties?

Southwest France-Oil-sealed duck

Oil-sealed duck is a traditional dish in southwest France. In Gasconi, it is famous for its traditional oil-sealed duck. It should be made of fat ducks and fattened according to the forced feeding method. Its uniqueness depends on "confit", which means "storage" in French. Boil goose meat for at least 2 hours, then put it in a pot and cover it with a layer of human fat to isolate the air. According to this method, the meat can be maintained for many months or even a year.

Brittany Region-Gallette Cake

Gallette Cake, which has a longer history than crêpe, was first raised in Brittany. Because the local growth and development of wheat were stricter, it was replaced by black wheat or rye.

After the cake is made, some Gruyere cheese, sausage, eggs and fungi are often added to it as a main meal. After it was introduced to Paris, sugar and wheat flour were gradually added to adapt to the taste of local people.

Alsace)- Sausage with Sauerkraut

Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Saukered with Salted Green Cabbage. The practice of sauerkraut is very similar to that of sauerkraut in northeast China, except that several kinds of unique spices are added, including lilacs and cardamom.

The cured meat and sausage in the pickled cabbage sausage pot cover smoked bacon, pork shoulder and 2-3 kinds of fat and thin sausages. Steamed with grey Pi Nuo pure grain wine can relieve the greasy taste, and it tastes more unique when paired with dry white wine.

French-French foie gras

French foie gras is a part of French culture, art and food preservation property, and it is a very popular dish in France. On some extremely important festivals, it is usually served on the table. It is a kind of food made from the liver of goose or duck, and the raw material of fat liver, goose or duck, needs to be fed by special duck filling method to fatten the liver.

French foie gras can be eaten raw, and it can also be taken in the condition of half-cooked or cooked. Can be given as fresh or bottled goods, taken directly or used as a match with other dishes such as meat.