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041 _afre
042 _adc
100 1 0 _aMusset, Benoît
_eauthor
245 0 0 _aBetween cleanliness, conservation, and taste: Defining good wine in France (1560-1820)
260 _c2016.
500 _a22
520 _aThis article illustrates the changes in the definition of the quality of wines in France from the sixteenth century to the beginning of the nineteenth century, considering taste as a social construction influenced by different factors (cultural, social, economic). In the sixteenth century, the definition of a good wine was based largely on medical criteria inherited from Antiquity, connected to the theory of the humors. Wine was considered to form part of a healthy lifestyle, depending on its characteristics: color, age, consistency, taste, origin. . . Every individual having different needs, this qualitative frame did not generate a very clear hierarchy between wines. From the middle of the seventeenth century, the criterion of taste was emphasized, removed from the medical elements. A good wine had to have a fine taste, a delicate color, secondary aromas (flowers, fruits), which the distinguished man had to recognize and assess. Certain wines were considered to possess these qualities, and their consumption became socially compulsory: Champagne, Burgundy, then Bordeaux. A strict hierarchy based on taste appeared during the eighteenth century between vineyards, and also between “crus.” This hierarchy gave rise to a closed classification, the classes of which corresponded to social categories. The quality became measurable and transparent. In 1816, André Jullien established a classification of French wines from a mechanical approach based on a taste considered as objective and absolute.
690 _amedicine
690 _aconsumption
690 _awine
690 _aoenology
690 _ataste
690 _aFrance
690 _aEarly modern period
786 0 _nRevue historique | o 677 | 1 | 2016-02-29 | p. 57-82 | 0035-3264
856 4 1 _uhttps://shs.cairn.info/journal-revue-historique-2016-1-page-57?lang=en&redirect-ssocas=7080
999 _c560393
_d560393