Instruct: Given a question, retrieve relevant documents that answer the question.
Query: Does Picardy produce wine?
Picardy is not an official wine region anymore. Yet it has a rich history related to grapegrowing and winemaking and has recently been demonstrating a revival of its viticulture. 40 villages of Picardy (south of the Aisne department) are now part of the Champagne area and several small recreational vineyards were established in the last two decades e.g. in Coucy le Château, Gerberoy, Gouvieux, Clairoix, etc.
Germany emphasizes must weights because its climate makes it a challenge to ripen grapes fully, but many vintners believe that the classification system does not improve wine quality. Some producers choose to declassify themselves from one Prädikat to a lower one, or to Qualitätswein, because the wine does not reach their own personal evaluation of what constitutes a certain Prädikat.
The purpose for the creation of the crossing of the grape varieties utilized to produce Ruby Cabernet was to obtain the superior quality of a Cabernet wine, and the resistance to heat of the Carignan combined in an inexpensive table wine. Even though the wine made from these grapes does not possess the distinctive flavor and the overall structure of other types of Cabernet wines, it does carry their fruitful essence.
Today, the modern region of Picardy no longer includes the coastline from Berck to Calais, via Boulogne (Boulonais), that is now in the Nord-Pas-de-Calais region, but does incorporate the "pays" of Beauvaisis, Valois, Noyonnais, Laonnois, Soissonnais, Omois, among other departments of France. The older definition of Picardy survives in the name of the Picard language, which applies not only to the dialects of Picardy proper, but also to the Romance dialects spoken in the Nord-Pas de Calais "région", north of Picardy proper, and parts of the Belgian province of Hainaut.
An organic wine bar is a wine bar that offers its customers wines that are organic, biodynamic and sustainable. Although the term "organic wine bar" is becoming very popular, the term does not guarantee that the entire wine lists at these wine bars will be 100% organic. Main feature of the organic wine bar is a wide selection of wines available by the glass. Some organic wine bars prefer to focus on a certain region that produces and supports organic winemaking.
Douro is a Portuguese wine region centered on the Douro River in the Trás-os-Montes e Alto Douro region. It is sometimes referred to as the "Alto Douro" (upper Douro), as it is located some distance upstream from Porto, sheltered by mountain ranges from coastal influence. The region has Portugal's highest wine classification as a "Denominação de Origem Controlada" (DOC). While the region is associated primarily with Port wine production, the Douro produces just as much table wine (non-fortified wines) as it does fortified wine. The non-fortified wines are typically referred to as "Douro wines".
Due to Rosendals far stretching biodynamic ideals, the wine production does of course also follows the same system of biodynamic cultivation, and the wine that is produced is called biodynamic wine. The production does not include any chemical additives, only the heat from the sun and nourishment from the earth. Today 7 different grapes are cultivated. All of them are planted around the orangery and most of the vines come from Baltic.
Sparkling wine is mostly white and contains fermentation gases (carbon dioxide). The first sparkling wine dates back to the very first winemaking. During alcoholic fermentation of all wines yeast produces carbon dioxide so during fermentation all wines are sparkling. For most of them the gas escapes and does not remain dissolved. Methods of production of sparkling wines are therefore intended to maintain the CO2 dissolved in the wine which is responsible for the bubbles:
Pais produces a thin bodied, rustic red wine that typically has a light brown coloring. The grape's thin skin does not provide much extract and vineyard owners typically harvest at much higher yields than what would be needed to produce higher quality wines. The grape is valued for vigor and ease of cultivation, producing 8–13 tons per acre even with limited amounts of irrigation. It is mostly consumed domestically but some sweet dessert wines have been exported in the past.
The "Crémant de Luxembourg" designation for sparkling wine is also awarded within the framework of the "Marque Nationale", meaning e.g. that only domestic grapes are allowed in the production. Therefore, in difference to the classification used for French crémants, "Crémant de Luxembourg" is a special type of wine within the "Moselle Luxembourgeoise" appellation, rather than an appellation in its own right. Some sparkling wine produced in Luxembourg is just labelled "Crémant" and does not display the "Marque Nationale". Such sparkling wines are produced partially or entirely from imported grapes, must or base wine.
Most of the Champagne produced today is "Non-vintage", meaning that it is a blended product of grapes from multiple vintages. Most of the base will be from a single year vintage with producers blending anywhere from 10–15% (even as high as 40%) of wine from older vintages. If the conditions of a particular vintage are favourable, some producers will make a vintage wine that must be composed of 100% of the grapes from that vintage year. Under Champagne wine regulations, houses that make both vintage and non-vintage wines are allowed to use no more than 80% of the total vintage's harvest for the production of vintage Champagne. This allows at least 20% of the harvest from each vintage to be reserved for use in non-vintage Champagne. This ensures a consistent style that consumers can expect from non-vintage Champagne that does not alter too radically depending on the quality of the vintage. In less than ideal vintages, some producers will produce a wine from only that single vintage and still label it as non-vintage rather than as "vintage" since the wine will be of lesser quality and the producers have little desire to reserve the wine for future blending.
The Picardy third does not necessarily occur at the end of a section: it can be found at any perfect cadence or plagal cadence where the prevailing key is minor. As a harmonic device, the Picardy third originated in Western music in the Renaissance era.
Ethyl acetate is formed in wine by the esterification of ethanol and acetic acid. Therefore, wines with high acetic acid levels are more likely to see ethyl acetate formation, but the compound does not contribute to the volatile acidity. It is a common microbial fault produced by wine spoilage yeasts, particularly "Pichia anomala" or "Kloeckera apiculata". High levels of ethyl acetate are also produced by lactic acid bacteria and acetic acid bacteria.
The region produces mostly dry wines but does have a sizable production of Eiswein. The wines from the best producers are in a style similar to that of Rheingau.
In popular parlance and also in the title of this article the term "sparkling" is used for all wines that produce bubbles at the surface after opening. Under EU law the term "sparkling" has a special meaning that does not include all wines that produce bubbles. For this reason the terms "fizzy" and "effervescent" are sometimes used to include all bubbly wines.
Falesco does not utilize heavily planted, traditional Italian grape varieties such as Canaiolo and Trebbiano in its higher-quality wines. Although these varieties produce excellent yields, the winery maintains that the quality of the wines made from those varieties are not great. Breaking with Italian tradition, "they planted the best clones of Merlot available" to produce a wine they call "Montiano". Wine writer Lawrence Osborne has called Montiano a "globally significant wine." 
Wine (red, white and "green") is the traditional Portuguese drink, the Rosé variety being popular in non-Portuguese markets and not particularly common in Portugal itself. Vinho Verde, termed "green" wine, is a specific kind of wine which can be red, white or rosé, and is only produced in the northwestern (Minho province) and does not refer to the colour of the drink, but to the fact that this wine needs to be drunk "young". A "green wine" should be consumed as a new wine while a "maduro" wine usually can be consumed after a period of ageing. Green wines are usually slightly sparkling. Port wine is a fortified wine of distinct flavour produced in Douro, which is normally served with desserts. "Vinho da Madeira", is a regional wine produced in Madeira, similar to sherry. From the distillation of grape wastes from wine production, this is then turned into a variety of brandies (called "aguardente", literally "burning water"), which are very strong tasting. Typical liqueurs, such as "Licor Beirão" and "Ginjinha", are very popular alcoholic beverages in Portugal. In the south, particularly the Algarve, a distilled spirit called "medronho", which is made from the fruit of the Strawberry tree.
On its own, Gros Manseng has the potential to produce intensely flavored wines with high acidity, apricot and quince fruit along with spicy and floral notes. The time of harvest will play a large role in the type of wine that the grape will produce. When it is picked at a potential alcohol level of 11.5-12%, the resulting wine will have more characteristics of fresh fruit and flowers. If picked later at a potential alcohol content of 12.5-13.5, the flavors will be much more intense and powerful. Despite its thick skin, the grape does need gentle handling in the winemaking process. Unlike many wine grapes, the juice of the Gros Manseng is "grey" in color which means that it is already prone to produce deeply, golden colored wines with minimal skin contact. If the grapes are pressed too roughly or the grapes are left in extended contact with the skins, the resulting wine will be very coarse with excessive levels of tannins and polyphenols. Some winemakers are experimenting with making botrytized wine aged in oak that have drawn favorable comparisons to similarly made wine from Sémillon. That style wine is prized for its food matching ability, particularly with foie gras.
Adrian Picardi (born April 1987) is an American filmmaker originally from "South Pasadena," California. For all his works thus far, he has been credited as director, writer, cinematographer, and editor. He got his start in the industry by creating the television series The Resistance for the STARZ / SyFy Network produced by Sam Raimi's Ghost House Pictures. Picardi graduated from South Pasadena High School in 2005, and then graduated from the Los Angeles Film School in 2006. Currently, Picardi runs a production company named Aureus Grex, based out of Glendale, CA and is represented under Brawler. Picardi has helmed commercial spots for PlayStation, Microsoft, Xbox, and Tom Clancy’s The Division to name a few.
The sweetness of Manischewitz wine and other kosher wines is often the fodder of jokes. However, Kosher wine does not have to be sweet. One of the reasons for the prevalence of sweet kosher wine in the U.S., and in the Americas generally, dates back to the early days of Jews in America, when there was the need to locally produce kosher wine for the Kiddush ritual on the Shabbat and holidays. The combination of a limited choice of grape varieties that could grow in the areas where Jews had settled, along with limited time available to produce the wine and a market dominated by hard cider, yielded a bitter wine that had to be sweetened to make it palatable.
Despite being made from the same grape and produced in neighboring areas less than 10 miles from each other, the wines of Barbaresco and Barolo do have some distinct differences. Located south of the river Tanaro, the Barbaresco zone receives a slight maritime influence which allows Nebbiolo to ripen here a little earlier than it does in the Barolo zone. This allows the grape to get to fermentation earlier with a shorter maceration time. The early tannins in a young Barbaresco are not "quite" as harsh as Barolo and under DOCG rules it is allowed to age for a year less than Barolo. The Barolo wines that tend to be closer in body, fruitiness, and perfume to Barbaresco wines are generally the ones produced near the villages of La Morra and Barolo. The most pronounced difference between the two wines is that the tannins of Barbaresco tend to soften quicker, which can make the wines more approachable to drink at an earlier age but won't allow it to age for as long as a traditionally made Barolo could. The smaller vineyard areas mean that annual production of Barbaresco is around 35% the production of Barolo and therefore the wines are not as widely available out on the market. However, the smaller area does generally produce more consistent profiles among the Barbarescos than across the more expansive Barolo zone.
The Chablis area became part of the Duchy of Burgundy in the 15th century. There are records in the mid-15th century of Chablis wine being shipped to Flanders and Picardy. But in February 1568 the town was besieged by the Huguenots, who burned part of it. 
The Seine river, easily accessible via the nearby Yonne river, gave the Chablis wine producers a near monopoly on the lucrative Parisian market. In the 17th century, the English discovered the wine and began importing large volumes. By the 19th century there were nearly of vines planted in Chablis with vineyards stretching from the town of Chablis to Joigny and Sens along the Yonne. Some Champagne producers used Chablis as a basis for a sparkling "cuvée". 
Picardy is an Australian winery at Pemberton, in the Pemberton wine region of Western Australia. It was established in 1993 by Dr. Bill Pannell, his wife Sandra and their son Daniel; Bill and Sandra Pannell had previously founded the pioneering Moss Wood winery in the Margaret River wine region in 1969.
Paraguay is one of the countries of South America that produces wine. However, Paraguay does not have active wine exports as of 2018 and its wine is little known outside its country of origin.
France 3 Picardie is one France 3's regional services, broadcasting to people in the Picardy region. France 3 Picardie is headquartered in Amiens. France 3 Picardie produces news programs and other content. The channel was founded in 1950 as RTF Télé-Lille.