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While the universal consumption of wine suffered a lull, wine production continued due to the fact the Christian church was a staunch supporter of the wine necessary for celebration of the Catholic Mass.
Similarly, whereas wine was forbidden in medieval Islamic cultures, Geber a colossal figure in Persian science, alchemy, philosophy and geography and other Muslim chemists pioneered the distillation of wine for medicinal purposes and its use in Christian libation was widely tolerated.
Wine production gradually got back on its feet in the West and its consumption became popularised from the 15th century onwards in Europe, surviving the devastating Phylloxera louse of the s throughout the continent a pest outbreak that nearly totally destroyed the wine plantations of France during this decade.
After this, wine growing regions were established throughout the world, with wine production and the commercial nature of wine becoming recognizable as how we know it today.
Australia also picked up the slack in earnest in the late 19th century, while at the same time such things as port, sherry and fortified wines were becoming popular in Europe.
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By that time, wine was considered an important part of daily diet and people began to favour stronger, heavier wines.
European appreciation of wine endured throughout the Dark Ages. Partly because drinking water was still unreliable, wine was the preferred alternative to accompany meals.
At the same time, viticulture and viniculture advanced thanks to the husbandry of Church monasteries across the continent, which gave rise to some of the finest vineyards in Europe.
The merchant and noble classes had wine with every meal and maintained well-stocked cellars. During the 16th century, wine became appreciated as a more sophisticated alternative to beer and as wine products began to diversify, consumers began to value the concept of varying their drinking habits.
People began to discuss the virtues and vices of wine with greater gusto than in previous centuries. The Shakespearian era saw the availability of fresh drinking water in London, a breakthrough that moved the wine industry into a new age.
The golden age of wine Improved production techniques in the 17th and 18th centuries resulted in the emergence of finer qualities of wine, glass bottles with corks began to be used, and the corkscrew was invented.
The French wine industry took off at this point, with particular recognition being given to the clarets of the Bordeaux region by merchants from the Low Countries, Germany, Ireland and Scandinavia.
Bordeaux traded wine for coffee and other sought-after items from the New World, helping to cement the role of wine in emerging world trade.
While the 19th century is considered the golden age of wine for many regions, it was not without tragedy.
Around many French vines suffered from a disease caused by the Phylloxera aphid, which sucked the juice out of the roots. When it was discovered that vines in America were resistant to Phylloxera it was decided to plant American vines in affected French regions.
This created hybrid grapes that produced a greater variety of wines. Wine today Over the last years, wine making has been totally revolutionised as an art and science.
With access to refrigeration, it has become easy for wineries to control the temperature of the fermentation process and produce high quality wines in hot climates.
The introduction of harvesting machines has allowed winemakers to increase the size of their vineyards and make them more efficient and more efficient.
Although the wine industry faces the challenge of meeting the demands of an ever-larger market without losing the individual character of its wines, technology helps to ensure a consistent supply of quality wines.