And so, the French merchants began an unexpected wine trade.
On one side, loading various artworks and building materials ordered from Virginia.
On the other side, loading wine produced in Bordeaux, Burgundy, and Provence.
And.
...
...
...
"This has gone bad. Can't buy it. Why did they suddenly bring so much wine?"
It was all disposed of.
==
Let me say it again.
The beginning of long-term wine preservation is divided into two main developments.
First, the emergence of fortified wine, which increases alcohol content by adding spirits.
These wines have a much higher alcohol content than regular wines, making them much more advantageous for preservation.
Second, the emergence of a method that prevents wine from turning into vinegar by adding sulfites.
Sulfites prevent bacteria growth in wine containers, keeping wine fresh for extended periods.
