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首页> 外文期刊>The Ecologist: Journal of the Post Industrial Age >THIS MONTH'S VINEYARD: DOMAINE DE PAJOT - Monty Waldin discovers the process of extracting subtle flavours just under a grape's skin and the art of minimal interference
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THIS MONTH'S VINEYARD: DOMAINE DE PAJOT - Monty Waldin discovers the process of extracting subtle flavours just under a grape's skin and the art of minimal interference

机译：本月的葡萄种植者：DOMAINE DE PAJOT-蒙蒂·沃尔丁（Monty Waldin）发现了提取葡萄皮下微妙风味的过程以及最小干扰的艺术

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摘要

Not so long ago, France's organic-wine producers were habitually accused of producing rather 'old-style' wines that were unappealing to modern consumers, who had become used to the technologically brilliant, clear-as-a-whistle wines coming from Australia, Chile, California and New Zealand. It has taken France's smaller, more traditional-minded wine growers about a decade to catch up. However, investment in new technology in both the vineyard and the winery, coupled with a desire to make wines that today's consumer wants to drink rather than wines that only the winery owner's grandparents wanted to drink, has brought about a huge turn-around. The organic Domaine de Pajot in Gascony, in the southwest of France, is a perfect example of this new approach.
机译：不久前，法国的有机葡萄酒生产商习惯性地生产了不太吸引现代消费者的“老式”葡萄酒，而现代消费者已经习惯了来自澳大利亚的技术精湛，口感清澈的葡萄酒，智利，加利福尼亚和新西兰。法国规模较小，更具传统意识的葡萄酒种植者花了大约十年的时间才能赶上。然而，在葡萄园和酿酒厂中对新技术的投资，加上制造当今消费者想要饮用的葡萄酒而不是仅酿酒厂所有者的祖父母想要饮用的葡萄酒的愿望，带来了巨大的转变。位于法国西南部加斯科尼（Gascony）的有机酒庄（Domaine de Pajot）是这种新方法的完美范例。

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