French gastronomy France is one of the oldest wine-producing regions of Europe. The production of wine in France has its origins in the 6th century BC, with the colonization of Southern Gaul by Greek settlers. Viticulture soon flourished with the founding of the Greek colony of Marseille.[1] Regions in the south were licensed by the Roman Empire to produce wines. St. Martin of Tours (316-397) was actively engaged in both spreading Christianity and planting vineyards. [2] During the Middle Ages, monks maintained vineyards and, more important, wine making knowledge and skills during that often turbulent period. Monasteries had the resources, security, and motivation to produce a steady supply of wine for both celebrating mass and generating income. [3] During this time the best vineyards were owned by the monasteries and their wine was considered to be superior. [4] Over time the nobility acquired extensive vineyards. However, the French Revolution led to the confiscation of many of the vineyards owned by the Church and others. [5] Despite some exports from Bordeaux, until about 1850 most wine in France was consumed locally. People in Paris drank wine from the local vineyards, people in Bordeaux drank Bordeaux, those in Burgundy drank Burgundy, and so on throughout the country. The spread of railroads and the improvement of roads reduced the cost of transportation and dramatically increased exports. [6] France now produces the most wine by value in the world (although Italy rivals it by volume and Spain has more land under cultivation for wine grapes). Bordeaux wine, Bourgogne wine and Champagne are important agricultural products.