Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

French Wine Scholar > Bordeaux > Flashcards

Bordeaux Flashcards

You may prefer our related Brainscape-certified flashcards:
French flashcards WSET ® Level 1 Wine flashcards AP® French flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 1 Spirits flashcards Wine Appreciation flashcards Introductory Sommelier Exam (CMS) flashcards WSET ® Level 3 Spirits flashcards
1
Q

Where do Bordeaux wines stand amongst French wines?

A

They are a revered French icon; age-worthy, much sought after, and highly prized- bought and sold as valued commodities: in fast and furious trading, at auction, and with well-connected retailer; pricing volatile- supply and demand sets Bordeaux apart as world unto itself

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How much Merlot and Cabernet Sauvignon is grown in Bordeaux?

A

More than anywhere ese on the planet- 170,000 acres of Merlot and 72,000 acres of Cabernet Sauvignon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Where does Bordeaux rank in terms of AOCs?

A

Number one AOC wine producing region volumetrically in France

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What heralded the first Golden Age of Bordeaux?

A

Ties to England established strong maritime trade, England Catholic and needed wine for mass, Bordeaux became Englands vineyard, gave birth to wealthy merchant class (1100s)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What role did the Dutch play in Bordeaux’s history in the 1600s?

A

Dutch wanted white wine to distill into eau de vie and sweet white wines for table- Bordeaux shifted production accordingly, in 1600s Dutch drained Medoc peninsula, raising gravel beds and creating viable land for planting vines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What heralded in Bordeaux’s second Golden Age?

A

Expansion of Bordeaux wine market to include new Dutch and British colonies in 1700s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What issues did Bordeaux face in the 1800s?

A

Powdery mildew (1852), phylloxera (1865), and downy mildew (1880)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

When was Bordeaux separated into AOCs? By who?

A

Bordeaux separated into 57 AOCs in 1935 by Jean Capus (“father of the appellations d’origine controlee”)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What changed Bordeaux’s vineyard landscape in 1956

A

Deep freeze killed 1/4 of vines in Bordeaux, vignerons chose to replant with red grapes, significantly less Malbec today due to this

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the grand vin?

A

Primary or most important label a chateau produces, vignerons encouraged to use fruit of young vine stock under second label to boost quality of grand vin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What was one of the most propitious marketing influences ever on a wine region that heralded in Bordeaux’s third Golden Age (ongoing)

A

Robert Parker launched Wine Advocate, touted merits of 1982 vintage and refocused world’s attention on Bordeaux

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is Vinexpo

A

World’s largest wine fair for wine trade (started 1981), takes place every other year in Bordeaux attracting producers, customers, and wines from all over world

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How much of France’s luxury wine does Bordeaux produce?

A

It produces most of France’s luxury or prestige bottling, 25% of all AOC wines in France?

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Where is Bordeaux located and how big is it?

A

In Southwest quadrant of France, stretches 63 miles north to south and 78 miles east to west (280,217 acres), nearly four times the size of Bourgogne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the climate of Bordeaux?

A

Middle of the road climate, rests on Atlantic and climate is maritime; Atlantic’s Gulf Stream warms and regulates temperatures; almost 2.5 million acres of pine forest (Les Landes - largest manmade forest in Europe) provide barrier from ocean winds and storms; water is not a problem, irrigation not needed nor legal; network of rivers that enter into Gironde Estuary which helps keep temperatures constant and moderate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the seasons in Bordeaux?

A

Spring: Wet and often accompanied by frost, severe spring frost can severely reduce potential crop
Summer: Warm and sunny, moderate sun, often cloud cover due to oceanic influences; in some vintages grapes struggle to ripen
Autumn: Variable, sometimes rain- rain at time of harvest puts crop at risk of rot and water absorption that dilutes flavor; makes knowing vintage of wine more important than in areas that don’t experience rain near harvest
Winter: Moderate, but temperatures can drop significantly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How does the moderate sun in Bordeaux in summer affect the wine style?

A

In some vintages, grapes struggle to ripen, in ‘good’ years they still don’t achieve same ripeness as warmer climates- for this reason, fruit is understated and wines described as cigar-box, leather, tobacco, cocoa, herb, tea, and graphite

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the blends of Bordeaux?

A

Bordeaux is most often blended product, whites predominantly Sauvignon Blanc and Semillion, reds are large percentages Merlot and Cabernet Sauvignon, significant Cabernet Franc, and smattering of Petit Verdot and Malbec

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What region of France does Bordeaux lie in and what does it mean

A

Lies in Aquitaine (“well-watered place”)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the soils of Bordeaux

A

Primarily sedimentary, the soils of Bordeaux fall into two categories- “warm” soils and “cold” soils
Warm Soils: Gravel and Sand- as these sands become sun warmed they radiate heat back up into vine canopy, help to ripen grapes; invaluable in sunny cool autumn afternoons and sunny cool spring mornings
Cold soils: Clay and Limestone- dense and moisture-retaining, do not hasten ripening process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What types of wines do gravel soils in Bordeaux yield?

A

Wines with firm tannins and structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What types of wines do sand soils in Bordeaux yield?

A

More opulent and fruit forward wines with easy drinkability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What wines do clay soils in Bordeaux yield?

A

Much of clay soil is iron-rich, wines have telltale notes of prune and English walnut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What types of wines do limestone soils in Bordeaux yield?

A

Wines with pronounced acidity and lean, polished tannins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are the wine grapes of Bordeaux? What percent of grapes in Bordeaux are white?

A

12% of area under vine in Bordeaux is white
-Semillon: 49% of white plantings
-Sauvignon Blanc: 43% of white plantings
Muscadelle: 6% of white plantings

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are the red grape varieties of Bordeaux? What percent of grapes in Bordeaux are red?

A

88% of area under vine in Bordeaux is red
-Merlot: 65% of red plantings
Cabernet Sauvignon: 23% of red plantings
-Cabernet Franc: 10% of red plantings
-Malbec (Cot, Noir de Pressac): minor component, prior to 1956 freeze more prominant
-Petit Verdot: Fell out of favor till global warming allowed grape to ripen more consistently
-Camenere: Fell out of favor due to susceptibility to mold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What recent stylistic change did the whites of Bordeaux undergo?

A

Used to be mineral driven and redolent of thyme, discovered that copper-sulfate used to combat mildew in vineyards was robbing Sauvignon Blanc of aromatics, today judicious and well timed sprays eliminated this problem, allows Sauvignon Blanc to display full aromatic potential, new Sauvignon Blanc-dominated whites are much more perfumed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is the general process for making white wines in Bordeaux?

A

Most dry whites in fermented in stainless steel to preserve fresh fruit aromas ad flavors, most don’t spend time in oak or undergo malo-lactic fermentation; proportion of Semillon (apricot/fig) to Sauvignon Blanc (pineapple) determines final flavors in glass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is the residual sugar percent of Moelleux (semi-sweet) wines in Bordeaux?

A

1.2-4.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

How are grapes for moelleux wines harvested?

A

Can be hand-picked, selective sorting is not mandated, sound grapes harvested along with those affected by botrytis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

How are grapes for liquoreux (sweet) wines harvested?

A

Grapes hand-picked berry by berry or partial cluster through multiple passes through vineyard, only those affected by botrytis are picked; harvest spread out over 6-8 weeks mid-Sept through November

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What is the residual sugar percent of liquoreux (sweet) wines in Bordeaux?

A

4.5%+

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is the process for making red wine in Bordeaux?

A
  1. Grape varieties are harvested and fermented separately and the fruit form young vines and old vines fermented separately
  2. Fermentation runs 8-10 days, maceration of juice and skins lasts 15-21 days, during this time juice is extracting tannin, pigment, and flavor compounds from skin (length of skin contact depends on quality of grapes, ripeness level, and wine style desired; longer for wines built to age (concentrates flavors))
  3. Malo-lactic fermentation
    4 Cellar master tastes and crafts blend, takes several months, wines often kept in barrels and barriques (adds wood tannins to wine)
  4. Bordeaux often cellared after bottle and release- tannin structure from wood gives wine ageability but needs to soften and mellow with time
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What components does oak aging give Bordeaux reds?

A

Contributes vanilla, caramel, toast and coffee notes; adds complexity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What is the reason that a chateau produces multiple labels in Bordeaux?

A

Chateaux will produce more than primary product (grand vin) and will produce second and third labels, best barrels put into Grand Vin and lesser barrels and wines made form younger wines are put into second and third label (cellared for less time, more delicate and less powerful structure, ready for immediate consumption)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What is the style of Bordeaux wines compared to their New World counterparts?

A

Bordeaux res are less fruit driven, less alcoholic, and less overtly oaked than their new worls counterparts despite tannic structure; find flavors in finish which is accented by graphite, cigar box, walnut, and tea elements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What are the two light-pigmented wines produced in Bordeaux?

A

Rose (which is pink) and clairet (which is semi-red)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What is the process to make clairet?

A

Same basic wine making regimen as traditional red wine but maceration relatively short 24-36 hours, made in saignee method

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What method is used to make rose wine in Bordeaux?

A

Most often made via the saignee method, maceration time is shorter so color is lighter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What impact does removing pink or semi-red juice have on final product?

A

Elevates skin to juice ratio in remaining vat, delivers more concentrated red wines as final product

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What is the style of Bordeaux roses?

A

Always finished dry, truly pink with no orange overtones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

When did sparkling wine in Bordeaux achieve AOC status?

A

1990

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What grapes are white cremant made from?

A

Sauvignon Blanc, Semillon, Muscadelle, Ugni Blanc and Columbard plus any red grapes vinified as blancs de noirs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What amount of time must cremant in Bordeaux spend on lees?

A

9 months sur lie

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What are the three sections of Bordeaux?

A

Left Bank: lands west of the Gironde Estuary and Garonne river
Entre-Deux-Mers: Island of vineyards between Garonne river and Dordogne river
Right Bank: Land east of Gironde Estuary and Dordogne river
(directional markers assigned based on direction of water flow)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What is the geographical makeup of the left bank?

A

Stretches from Medic Peninsula to Graves, relatively level and flat; fluviatile levees cut by lateral streams running perpendicular to Gironde

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What are the soils of the left bank?

A

largely comprised of gravels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What are the styles of red wines from the left bank?

A

Red blends based on Cabernet Sauvignon, more firmly structured, significant amounts of tannin; hallmarked by cassis, graphite, tobacco, cedar, and sweet herb

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What must AOCs do to receive certification? How often?

A

Undergo annual chemical analysis and blind tasting to verify typicity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

What AOCs may all Bordeaux producers use if standards met?

A

Regional Bordeaux AOC or Bordeaux superieur AOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

What is the difference between Bordeaux AOC and Bordeaux Superieur AOC?

A

Superieur appellation must adhere to stricter production standards than Bordeaux AOC, lower max yield and higher alcohol levels; red wine must be aged for at least 9 months and whites must be Moulleux

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

What percent of Bordeaux is bottled as Bordeaux or Bordeaux Superieur?

A

Over 50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

What is the max yield and minimum alcohol for Bordeaux AOC and Bordeaux AOC Superieur red and white?

A

Bordeaux AOC: white- 4 tons/acre, 10%
Red- 3.6 tons/acre, 10.5%
Bordeaux Superieur AOC: white- 2.9 tons/acre, 11%
Red- 3.5 tons/acre, 11%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

What are the three types of AOCs in Bordeaux?

A

Regional (Bordeaux, Bordeaux Superieur, Bordeaux Clairet, Bordeaux Rose), sub-regional (ex medoc, haut-medoc, graves)
Communal (ex Margaux, Saint Estephe, Saint Emilion)

55
Q

What wines is produced in the Medoc? How many AOCs are there?

A

Red wine only, overwhelmingly Cabernet Sauvignon based blends (warm gravel soil); 8 AOCs

56
Q

Where are the Medoc AOC and Haut Medoc AOC located?

A

Medoc AOC represents small growing area at northernmost tip of peninsula, haut-medoc south of this (upstream); together cover large portion of west peninsula

57
Q

What change has occurred from historic wines of St. Estephe AOC and current wines there?

A

Historically wines have been extremely structured, tough tannins, required significant time in bottle; today producers delivering wines that are more drinkable upon release by increasing Merlot in blend

58
Q

What are the four communes in the Medoc that Frank the east portion of the peninsula?

A

St. Estephe AOC
Pauillac AOC
St. Julien AOC
Margaux AOC

59
Q

What is Pauillac AOC’s claim to fame?

A

Wines signature core of dusty cocoa-like tannins, wines of structure and power

60
Q

What are St. Julien AOC considered? What is the style of wines?

A

Considered the most “Californian” of Medoc communes, wines consistently deliver chocolate-covered-cherry fruit

61
Q

What is Margaux AOC considered?

A

The most feminine and perfumed of all Medoc AOCs

62
Q

What two communes lie in the center of the Medoc peninsula?

A

Moulis en Medoc AOC

Listrac-Medoc AOC

63
Q

Where is Moulis en Medoc AOC located? What types of soil does it possess?

A

Halfway between Margaux and St. Julien; three types of soil- small Pyrenees gravel, large Garonnais gravel, and clay/limestone mix; wines express this diversity

64
Q

What is unique topographically about Listrac-Medoc AOC? What types of soil does it have?

A

Highest point of elevation in Medoc peninsula (129 ft); Pyrenees gravel, Garonnais gravel, limestone soils (similar to Moulis en Medoc AOC), wines express this diversity

65
Q

What is the historic importance of Graves?

A

First vineyards in Bordeaux planted here

66
Q

What is the production in Graves?

A

2/3 of Graves production is red, 1/3 is white (dry and sweet); whites predominantly Sauvignon Blanc/Semillon blends, reds are Cabernet Sauvignon based blends (gravel soil)

67
Q

How many AICs are in Graves?

A

6

68
Q

What wines can bear the Graves AOC and Graves Superieur AOC name?

A

Any red or dry white in Graves can bear Graves AOC, semi-sweet whites given Graves Superieur AOC

69
Q

What is the history of Pessac-leognan AOC?

A

Once part of Graves proper, received own AOC status in 1987

70
Q

What wines are produced in Pessac-Leognan?

A

Produces noteworthy Cabernet Sauvignon based reds on deep gravel soil, unique hint of clove in finish; whites are Sauvignon blanc and Semillon and often sees oak, crisp acidity, aged for decade price two

71
Q

What is Pessac-Leognan located?

A

Northernmost portion of Graves?

72
Q

What appellations are in the Sauternais sub-region? What is Sauternais a subregion of? What types of wines are these

A

Sauternes, Barsac, and Cerons
Sub-region of Graves located in southernmost portion of Graves, soil so poor only support vines and trees- sweet white AOCs

73
Q

What is the unique climate of Sauternais that makes it perfect for producing sweet wines?

A

Special macro-climate that promotes growth of botrytis cinerea, mornings wet thanks to fog created by a Ciron river (mist created when cool waters of Ciron meet warm waters of Garonne)

74
Q

What are the five communes of Sauternes?

A

Sauternes, Fargues, Bommes, Preignac, and Barsac

75
Q

What is the location of Sauternes AOC?

A

Bordered by Garonne river to east and Les Landes to the west and south, Ciron to north which separates Barsac commune from rest of appellation (only commune with own AOC)

76
Q

What are the soils of Sauternes?

A

Varied

77
Q

What are the grape plantings in Sauternes?

A

2/3 planted with Semillon, 1/3 Sauvignon blanc

78
Q

Where is Barsac located?

A

At confluence of Ciron and Garonne; most of appellation on clay-limestone plateau, technically part of Sauternes AOC

79
Q

What wines are bottled as Barsac?

A

Only sweet whites

80
Q

What is unique about Ceron AOCs soil?

A

It has considerably more gravel and gravel/sand deposits than Barsac or Sauternes, successfully makes red also bottled as Graves or Bordeaux

81
Q

What kind of wines are grown in Ceron AOC? What are they bottled as?

A

Reds as Graves or Bordeaux, dry whites as Graves and Bordeaux, semi-sweet as Graves Superieur, only sweet wines are bottled as Ceron AOC

82
Q

What are the soils of Entre-deuce-mers?

A

Alluvial deposits flank rivers, some slopes are pure gravel, on plateaus there is clay/sand and clay/limestone

83
Q

What is the production in Entre-Deux-Mers?

A

Red production fat outpaces white, whites are almost exclusively Sauvignon Blanc, reds are blends of Merlot and both Cabernets

84
Q

Where are the sweet communes of Entre-deux-mers located?

A

Directly across the river from the sweet wine regions of Graves, share the sand macroclimate (to a lesser degree, less morning mist on right side of Garonne)

85
Q

What is most of the production in Graves de Vayres AOC?

A

Largely red

86
Q

What are the AOCs of Entre-feud-Mers?

A
  • entre-deux-mers (dry white)
  • Entre-deuce-mers-haut-benauge (dry white)
  • Bordeaux-haut-benauge (dry, semi-sweet white)
  • Cadillac (sweet white)
  • Loupiac (sweet white)
  • Saints-Croixe-du-Mont (sweet white)
  • Saints-Foy-Bordeaux (dry red, semi-sweet white)
  • Graves de Vayres (dry red, semi-sweet white)
  • Cotes de Bordeaux Sainte-Macaire (dry, semi sweet, and sweet whites)
  • premieres cotes de Bordeaux (semi-sweet white)
  • Cadillac-Cotes de Bordeaux (red)
87
Q

Where is the wine region of Libournais located?

A

Surrounds the principal city on the right bank of the Dordogne and Gironde

88
Q

What is the production of The Libournais?

A

10 red AOCs, predominantly Merlot and Cabernet Franc; because of high concentration of Merlot, blends are silken in texture, less powerfully structured

89
Q

What are the 10 AOCs of The Libournais?

A 
Fronsac (clay and limestone)
Canon-Fronsac (clay and limestone)
Pomerol (iron rich clays and gravels)
Lalande de Pomerol (iron rich clays and gravel)
Remaining AOCs- clay and limestone, sand along the river, iron-rich pomerol soils
-Saint-emilion
-Saint-emilion grand cru
-Saint-Georges-saint-emilion
-Lussac-saint-emilion
-Montagne-saint-emilion
-puisseguin-saint-emilion
90
Q

Where are fronsac and canon fronsac located? What is the soil?

A

Separated from the rest of Libournais by Isle River, clay and limestone soil

91
Q

What style of wine is produced in Fronsac and Canon Fronsac AOC?

A

Merlot and Cabernet Franc, characterized by red fruit and black pepper

92
Q

What are the styles of wines in Pomerol?

A

Merlot and Cabernet Franc have heady aromas/texture due to iron-rich soils; walnut, truffle, and prune; age-worthy

93
Q

How do the wines of lalande-de-Pomerol AOC vary from Pomerol?

A

Less aromatic and less structured, more characterized by bright berry fruits (strawberries and raspberries)

94
Q

What is required of Grand Cru wines?

A

Must be bottled at chateau, wines must undergo two tastings, before and after one year period of aging

95
Q

What are the soils of St-Emilion and st-emilion grand cru?

A

Cover same area of production, most soils limestone and clay soils, also islands of Pomerol soil- varied soil makes some wines high acid/polished tannins (limestone), some fruit forward (sand) and some mirror Pomerol flavor profile (clay)

96
Q

What are the four satellites of St Emilion, what is their style?

A
  • St-Georges-st Emilion AOC
  • Lussac-St Emilion AOC
  • Montagne-St Emilion AOC
  • Puisseguin-St Emilion AOC

Same flavors/aromas as St Emilion but more delicate structure

97
Q

What does cote mean in French, where are the cotes in Bordeaux located?

A

Coast/slope (these regions slope to river or estuary)

98
Q

What is the soil of the Cotes and what grapes are grown there?

A

Principally clay and limestone, Merlot and Cabernet Franc blends prevail

99
Q

What was the new Bordeaux AOC established in 2008, what wine is produced there?

A

Cotes de Bordeaux, dry red only

100
Q

Where can Cotes de Bordeaux AOC incorporate fruit from?

A

Any of the old AOCs Premieres Cotes de Bkaye, Bordeaux-Cotes de France, Cotes de Castillo’s, Premieres Cotes de Bordeaux

101
Q

What four sub-regions were added to the Cotes de Bordeaux AOC? What wines can they make

A

Can make dry red, white, or liquoreux wines
-Blaye-Cotes de Bordeaux (dry reds and whites)
-Cadillac-Cotes de Bordeaux (dry reds)
-Castillon-Cotes de Bordeaux (dry reds)
Francs-Cotes de Bordeaux (dry red and white, liquoreux)

102
Q

What are the permitted grapes for Cotes de Bordeaux?

A
  • Cabernet Sauvignon, Cabernet Feanc, Merlot, Malbec (principal reds), camenere, petit Verdot
  • Sauvignon Blanc, Sauvignon Gris, Semillon, Muscadelle (principal whites), ugni blanc, Colombard
103
Q

What is the former Premieres Cotes de Bordeaux AOC now broken down into? What about the AOCs of Blaye (Blaye, Cotes de Blaye, and Premieres Cotes de Blaye)

A

Former Premieres Cotes de Bordeaux:
-Cadillac-Cotes de Bordeaux AOC (red)
-Premieres Cotes de Bordeaux AOC (moelleux white)
Former AOCs of Blaye:
-Blaye AOC (red)
-Blaye-Cotes de Bordeaux Blanc AOC (dry white)
-Blaye-Cotes de Bordeaux Rouge AOC (red)
-Cotes de Blaye AOC (dry white)
-Francs-Cotes de Bordeaux AOC (dry red and dry whites and liquoreux)
-Castillon-Cotes de Bordeaux AOC (red)
Other Cotes of Bordeaux
-bourg AOC & Cotes de Bourg AOC (dry red abs white)
-Cotes de Bordeaux-Saint-Macaire AOC (dry, semi-sweet, sweet white)

104
Q

What is the soil and style of wine in Cadillac-Cotes de Bordeaux?

A

Clay and limestone interspersed with gravel; blends are Merlot dominant with significant additions of a Cabernet Sauvignon

105
Q

What is the wine style of Premieres Cotes de Bordeaux AOC?

A

Semi-sweet white, Semillon dominant, minimum 11.5% alcohol and 3.4% alcohol

106
Q

What is the wine style and the soils if Blaye AOC?

A

50% or more Cabernet Sauvignon, Cabernet Franc, and Merlot; mix of soil types- sandy gravel, clay, limestone created diversity of plantings, most planted is Merlot

107
Q

What is the style of wine in Blaye-Cotes de Bordeaux Blanc AOC?

A

Sauvignon blanc based dry white with semillon and muscadelle

108
Q

What is the wine of Cotes de Blaye AOC?

A

Dry white from predominantly Colombard and Ugni Blanc

109
Q

What is the red wine style of Francs-Cotes de Bordeaux AOC?

A

Cabernet Franc well represented due to limestone soils but Merlot dominates; wines characterized by sweet herb, autumn leaves, red berry fruit

110
Q

What is the style of white wines in Francs-Cotes de Bordeaux?

A

Semillon dominant (60%) with Sauvignon Blanc and muscadelle (production is red dominated (3.3M bottles vs 19k white and 8k sweet white)

111
Q

What is the style of wine in Castillon-Cotes de Bordeaux AOC?

A

Red only, Merlot dominant (70-80%) due to abundance of clay; wine supple and round, characterized by red berry fruit- strawberries, raspberries, and cherries

112
Q

What are the wines of Bourg AOC and Cotes de Bourg AOC? What is the soil?

A

Soil: combination of silt, sand, clay, and limestone allow for wide spread of red varieties; dominant red is Merlot; jammy dark berry fruit, forest floor; very little white

113
Q

Wgg he at are the soils of Cotes de Bordeaux-Saint-Macaire AOC

A

Limestone, clay-limestone, or clay-sand, sweet whites are semillon dominant and dry whites are Sauvignon Blanc-dominant

114
Q

What departements can bottle as Atlantique IGP?

A

Charente, Charente-Maritime, Dordogne, Gironde, and certain portions of Lot-et-Garonne

115
Q

What was the 1855 list and what is it’s historical importance?

A

Places top chateaux in Bordeaux in ranking of 1st through 5th growth, never intended as classification system, served as reference guide for setting prices abs paying taxes; earned notoriety because incorporated into display of Bordeaux wines at Universal exhibition in Paris, has since become list used to separate haves from have nots in Bordeaux’s global wine sales (only recent “garagiste” movement has added new superstars to wine scene

116
Q

What were the ranking of red wines and sweet wines on initial “classification of 1855”?

A

Red: first-fifth growth (first is best)
Sweet: Premier Cru Superieur, Premier Cru, and Deuxieme Cru

117
Q

What wines were not included in 1855 Classification due to lack of stature at time?

A

No right bank wines and no dry whites

118
Q

What was the most significant change to the classification system?

A

In 1973 Chateau Mouton Rothschild elevated from second growth to first growth

119
Q

What is the history of the Cru Bougeois classification system?

A

Intended as classification but remained syndicate for mist of its existence- in 1932 444 domains presented by Bordeaux wine traders to Chamber if commerce of Bordeaux, not officially ratified; in 2003, Medoc producers submitted new list that was officially recognized, 247 estates ranked as Cru Bourgeious, rescinded in 2007 because Crus who had lost status protested, 270 Crus Bourgeois reverted back to unofficial status, most represented by member organization, Alliance de Crus Bourgeois (need to follow standards and need nod of peers)

120
Q

What are the Cru Artisans?

A

Identified as small estates that are entirely responsible for their own production process from vineyard to barrel to bottle; 50 Crus in new 2006 classification, recognizes “boutique” wineries of quality

121
Q

When was the Graves Classification system established/revised abs what wines are included?

A

Established in 1953, revisited in 1959, ranks wines of 16 properties- all properties fall within Pessac-Leognan AOC and entitled to “grand cru classe de Graves’ stays: 6 red/white estates, 3 white estates, 7 red estates

122
Q

When was the St Emilion classification system established? What is unique about it?

A

Established 1955 to be revised every ten years, only region on right bank with classification system

123
Q

What change was made to the St Emilion Grand Cru Classe in 2006

A

Nullified because tasting protocol considered unfair (classified and hope to be classified wines in separate flights that judges tried); now process like passing certification exam, chateaux graded on quality and condition if Winery and equipment, standing of estate in marketplace, and quality of wine (wine must be Grand Cru AOC before joining classified ranks

124
Q

What is the difference between St-Emilion Grand Cru and St-Emilion Grand Cru Classe?

A

Former is an AOC, latter reflects ranking within the classification system

125
Q

What percent if Bordeaux is sold through network if 300 wine trades that import to over 165 countries?

A

70%

126
Q

Where are many Bordeaux‘s sold? What does this mean and how does it effect price?

A

Many sold on futures market- wines are pre-sold while still in barrel, initial asking price intended to be lower than final release price, only portion of total released first; after initial offering each one increases in price till wine is sold, does not always play out as planned and different retailers have widely different prices for same product

127
Q

What percent of Bordeaux is consumed in France?

A

58%, but the wine that’s exported is usually very high end

128
Q

How many co-ops are there in Bordeaux? What percent of Bordeaux’s growers belong to a co-op?

A

36 co-ops and 4 co-op unions, 41% of growers belong to one of these organizations, co-ops bottle 25% of Bordeaux’s harvest each year

129
Q

When should you drink Bordeaux?

A

Cellaring is personal taste, many consumers prefer upfront fruit, spicy oak, and chewy tannins of a young Bordeaux; others prefer to wait till tannins soften and fruits morph into rich and earthy coffee-toffee, oak becomes ancillary
As a rule:
Petit Chateaux, Cru Bourgeois, and Cotes wine best consumed 5-7 years; classified growths should be held a decade
Sweet whites can age for decade
Semi-sweet, clairet, roses, and whites for more immediate consumption

130
Q

How should you cellar Bordeaux?

A

-all wine storage should be devoid of ultraviolet light abs vibration
-wines should be stored on their side
-optimum conditions are 50-60 degrees, 65-75% humidify
Cooler cellars result in wines slow to build to maturity, aromas and flavors will be complex, warmer cellars mature more quickly, less complex aromas

131
Q

What percent of taste is aroma? How is this related to the need to decant

A

80%, odorants need to be airborne to deliver sensory perception, decanting aerated wine and releases odorants

132
Q

How could you decant an older wind with sediment?

A

1) Bring bottle upright gently so as to cause minimal disturbance to sediment
2) allow bottle to stand upright for half an hour (disturbed sediment settles)
3) pop cork then gently, slowly, pour wine into decanter, position bottle above light source so you know when to stop pouring prior to getting sediment in decanter
4) if wine several decades old serve immediately, may be too fragile to handle more prolonged exposure to oxygen

133
Q

How do you decant a young Bordeaux?

A

Decanting young Bordeaux aerated it, reveals its aromas, and softens tannins; no sediment has formed so doesn’t need special handling

1) pop cork and pour into decanter with aggressive splashing
2) Swirl it a time or two while in the decanter
3) Allow to breathe before drinking, some wines will need longer exposure to oxygen than others

French Wine Scholar (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions