I liked this documentary from Arte Télévision
which revealed to what extent French viticulture, like French
agriculture, has been invaded by the chemical industry. If one can
assure a consistent quality, if one can 'improve flavour; with
additives, it is tempting to do so. The other thing is the man who
inveighs against the term 'wine-maker'. In fact it is a term whose
emotional weight depends on what you make. A clock-maker is a respected
artisan, a boiler-maker less so. But it is a good example of how the
French import English words into their language, and then give them a
particular sense. 'Viticulteur' is a proud and noble profession.
'Wine-maker' suggests that you sling in gum arabic, citric acid and
other nasties to make your wine taste better.
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