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D3 - Wines of the World (superset) > Bordeaux > Flashcards

Bordeaux Flashcards

1
Q

Bordeaux climate

A

Moderate

Gulf stream

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2
Q

Gulf stream effect Bordeaux

A

Extends growing season

Spring frosts rarely problem

Ripening into October

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3
Q

Atlantic effect Bordeaux

A

High levels of rain and humidity

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4
Q

Bordeaux vintage variation management

A

Top chateaux reject unhealthy or unripe grapes

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5
Q

Bordeaux grape varieties

A

13 allowed/Dominated by 3 black and 2 white

Blends almost necessary to deal with vintage variation

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6
Q

Bordeaux black varieties

A

Cabernet Sauvignon

Cabernet Franc

Merlot

Petit Verdot

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7
Q

Cabernet Sauvignon (Bordeaux)

A

Haut-Medoc, Bas-Medoc, Graves

Likes high stone and gravel soils in left bank (high enough temperature to ripen CS)

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8
Q

Cabernet Franc (Bordeaux)

A

Mostly Saint Emilion

Less body and tannin than CS

Prefers well drained warm soils

Herbaceous flavors when unripe

Fruit and floral when ripe

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9
Q

Merlot (Bordeaux)

A

Most widely planted variety

Saint Emilion and Pomerol

Good in cool clay soil

Softness = good in high volume inexpensive wine

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10
Q

Petit Verdot (Bordeaux)

A

Very hot years

Deep color

High tannins

Slow aging

Mainly used for tannin, color, or spicy notes

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11
Q

Bordeaux blending time

A

Usually in spring following vintage

Some keep different parcel separate until after maturation

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12
Q

Sémillon (Bordeaux)

A

Most important sweet

Blended with SB in Pessac Leognan and Graves to add body

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13
Q

Sauvignon Blanc (Bordeaux)

A

Citrus and green fruit aroma

Increasingly single variety wines

Adds acidity in blends

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14
Q

Muscadelle (Bordeaux)

A

Grapey and floral flavor

Blending partner

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15
Q

Low end Bordeaux whites

A

Fresh and fruity

Temp controlled inert vessels

Minimum aging

Some have toasty oak notes

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16
Q

Premium whites Pessac Leognan

A

Ferm and Mat in new oak

Rich

Concentrated nuttiness over fruit

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17
Q

Number of Bordeaux appellations

A

> 50

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18
Q

Crus Bourgeois

A

Non 1855 chateaux

Awarded for a specific vintage, not chateau itself

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19
Q

Graves classification

A

All called crus classes

No rankings

All crus classes within Pessac Leognan

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20
Q

Saint Emilion classification

A

In appellation system

Saint Emilion crus classe and Saint Emilion Grand Cru

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21
Q

Saint Emilion Grand Cru

A

Two levels

SE Grand Cru Classe

SE Premier Grand Cru Classe

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22
Q

Generic Bordeaux appellations

A

Bordeaux AOP

Bordeaux Supérieur AOP

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23
Q

Diff between Bordeaux and Bordeaux Supérieur

A

BS has higher minimum ABV

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24
Q

Bordeaux rose appellations

A

Bordeaux Rosé

Bordeaux Clairet

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25
Q

Bordeaux AOP and BS AOP typical style

A

Early drinking

Medium bodied

Ripe red and black fruit

Sometimes cedar from oak

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26
Q

Bordeaux Rosé typical style

A

Fresh and fruity

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27
Q

Clairet

A

Rose with deeper color from longer maceration

Fuller body

Popular in France

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28
Q

White Bordeaux typical style

A

Sauvignon Blanc

Vibrant grassy character

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29
Q

Médoc soil

A

Mostly clay with some gravel

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30
Q

Medoc typical style

A

Higher Merlot than other Left Bank

Early drinking

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31
Q

Best Haut Medoc communes

A

Saint Estephe

Pauillac

Saint Julien

Margaux

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32
Q

Haut Medoc typical style

A

High CS

Blackcurrant with cedar from oak

Grippy tannins when young

Long aging potential

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33
Q

Pessac Leognan typical style

A

CS (from gravel)

Lighter and more fragrant than Haut Medoc

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34
Q

Graves typical style

A

Similar to PL

Less concentrated and complex

More Merlot

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35
Q

Saint Emilion soils

A

Warm, well drained gravel and limestone (Plateau north and west of SE)

Clay limestone (Escarpment to south and east)

Sandy (foot of escarpment)

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36
Q

Premium Saint Emilion typical style

A

Medium to high tannin

Soft and rich mouthfeel

Red berry and plum

Tobacco and cedar as evolve

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37
Q

Pomerol typical style

A

Richer and spicier than SE

Blackberry

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38
Q

Vin de garage

A

Right Bank

Full bodied and incredibly ripe

Tiny quantities from small plots

Garagistes

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39
Q

Cotes de Bordeaux appellations

A

Blaye

Cadillac

Castillon

Francs

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40
Q

Cotes de Bordeaux typical style

A

Merlot based

Early drinking

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41
Q

Premieres Cotes de Bordeaux

A

Sweet wine

Not part of CdB

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42
Q

Entre Deux Mers style

A

Only whites

Unoaked SB

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43
Q

Pessac Leognan typical white style

A

Blend of SB and Semillon

Some new oak

Medium to full body

Toasty flavors

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44
Q

Passerillage

A

Leaving grapes on vine to dry and concentrate flavors

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45
Q

<p>When was the first classification of Graves?</p>

<p>When was it revised?</p>

<p>How was quality judged?</p>

<p>How many chateaux and how are they classified?</p>

A

<p>1953, revised 1959.</p>

<p>Classification was executed via pricing, fame, and quality as judged by tasting.</p>

<p>A simple list of chateaux located within Pessac-Léognan that produce red, white or both types of wine.</p>

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46
Q

<p>Name the two main and two minor grapes used for white wine production in Bordeaux:</p>

A

<p>MAJOR: Sémillon, Sauvignon Blanc<br></br>

| MINOR: Muscadelle, Sauvignon Gris</p>

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47
Q

<p>Traditional Method sparkling wines from Bordeaux are labeled as \_\_\_</p>

A

<p>Cremant de Bordeaux</p>

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48
Q

<p>4 sweet white wine appellations on the eastern side of the Garonne?
<br></br>3 on the western side?</p>

A

<p>EASTERN: Loupiac AOC, Sainte-Croix-du-Mont AOC, Cadillac AOC, Premieres Cotes de Bordeaux AOC.
<br></br>
<br></br>WESTERN: Sauternes AOC, Barsac AOC, Graves Superieur AOC</p>

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49
Q

<p>In which recent vintage did Chateau d'Yquem choose not to produce any wine?</p>

<p>Why?</p>

A

<p>2012</p>

<p>A poor vintage in Sauternes, particularly in October, proved too much for the grapevines, and the wines did not pass the house's strict taste tests for quality.</p>

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50
Q

<p>When was the classification of Sauternes?</p>

<p>What are the different levels within the classification?</p>

<p>Provide 2 examples from each tier:</p>

A

<p>1855.</p>

<p>Superior First Growth (Premier Cru Superieur); Chateau d'Yquem ONLY.</p>

<p>First Growth (Premier Cru Classé); Chateau Rieussec, Chateau Guiraud, Chateau Suduiraut.</p>

<p>Second Growth (Deuxieme Cru Classé); Chateau Doisy-Daëne, Chateau Lamothe.<br></br>
</p>

<p></p>

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51
Q

<p>4 Factors that make Chateau d'Yquem Sauterns such high quality / so expensive?</p>

A

<p>1. High proportion of Sémillon in the blend, which is more susceptible to Botrytis, prized for its ageability and ability to develop complex honey/toast flavors.</p>

<p>2. High proportion of new oak barriques used for aging (100%).</p>

<p>3. Highest classification level (Premier Cru Superieur) in Sauternes.</p>

<p>4. Very low yields (commonly <10hl/ha) increase concentration of flavors and limit supply (increasing scarcity and raising production costs / market prices).</p>

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52
Q

<p>Entre-deux-Mers AOC translates to:<br></br>
Why?</p>

<p>Produces which kind of wine, from which principal grapes?</p>

<p>Max. yield?</p>

<p>Typical characteristics of wine:</p>

A

<p>"Between two seas", because it is situated between the Dordogne river to the north, and Garonne to the west and south.</p>

<p>Produces white wine only; Sauvignon Blanc, Sémillon, Muscadelle, Sauvignon Gris.</p>

<p>Max. yield: 65hl/ha.</p>

<p>Wines typically show light flavor intensity, acceptable - good quality, inexpensive - mid-priced.</p>

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53
Q

<p>How does the size of Entre-deux-Mers AOP compare to Bordeaux overall?</p>

A

<p>Second-largest appellation in terms of ha, but still much smaller than Bordeaux AOC.</p>

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54
Q

<p>Identify the appellations in the map below:</p>

A

<p>1. Pessac-Léognan<br></br>

2. Graves<br></br>
3. Graves-Supérieures<br></br>
4. Barsac<br></br>
5. Sauternes<br></br>
6. Entre-deux-Mers<br></br>
7. Prémieres Cotes-de-Bordeaux<br></br>
8. Cadillac Cotes-de-Bordeaux<br></br>
9. Loupiac<br></br>
10. Sainte-Croix-du-Mont</p>

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55
Q

<p>Identify the appellations in the map below:</p>

A

<p>1. Médoc<br></br>

2. Saint-Éstephe<br></br>
3. Pauillac<br></br>
4. Haut-Médoc<br></br>
5. Saint-Julien<br></br>
6. Listrac-Médoc<br></br>
7. Moulis<br></br>
8. Margaux</p>

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56
Q

<p>Identify the appellations in the map below:</p>

A

<p>1. Blaye Cotes-de-Bordeaux<br></br>

2. Cotes de Bourg<br></br>
3. Lalande-de-Pomerol<br></br>
4. Pomerol<br></br>
5. Saint-Emilion<br></br>
6. Francs Cotes-de-Bordeaux<br></br>
7. Castillon Cotes-de-Bordeaux</p>

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57
Q

<p>Which two rivers border Sauternes AOC?</p>

<p>How do these rivers and other weather conditions influence the likelihood of Botrytis to occur (2)?</p>

A

<p>The Garonne and the Ciron.</p>

<p>The cold Ciron meets the warm Garonne, producing morning mists.</p>

<p>The mists burn off by the middle of the day, then the warming afternoon sun dries the grapes and prevents the development of grey rot.</p>

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58
Q

<p>What types of wine are made in the Cotes-de-Bordeaux AOC?</p>

<p>When was the appellation created and where is it located?</p>

<p>What are the 5 sub-zones?</p>

<p>Max. yields for red wines?</p>

A

<p>Red / White</p>

<p>Created in 2009, located on the R Bank and within Entre-Deux-Mers.</p>

<p>Blaye / Cadillac / Francs / Castillon / (Sainte Foy)</p>

<p>55 hl/ha (52 if sub-zone name is appended)</p>

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59
Q

<p>What do the 3 maingrapes used for Sauternes / other sweet wine productioncontribute to the wine?</p>

<p>Why do top estates tend to use a higher proportion of Sémillon in their blend (2)? 2 eg.s of such estates?</p>

A

<p><strong>Sauvignon Blanc</strong>:<br></br>
Grassy, gooseberry flavors.<br></br>
High acidity.</p>

<p><strong>Sémillon:</strong><br></br>
High susceptibility to Botrytis.<br></br>
Honey / Dried fruit (lemon, peach) flavors that develop w/age (vs. Sauvignon Blanc).<br></br>
Waxy texture.</p>

<p><strong>Muscadelle:</strong><br></br>
Very prone to Botrytis.<br></br>
Provides flowery, grapey notes.</p>

<p>Sémillon is more susceptible to Botrytis, making it more difficult to work with, but more adept at contributing signature flavors to Sauternes.<br></br>
Prized for its ageability.</p>

<p>e.g. Ch. d'Yquem / Ch. Climens<br></br>
</p>

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60
Q

<p>What do Sauvignon Blanc (3) and Sémillon (4) bring to the<strong>dry</strong>white wines of Bordeaux?</p>

A

<p><strong>Sauvignon Blanc:</strong><br></br>
High acidity.<br></br>
Gooseberry, grassy aromas/flavors.<br></br>
Worldwide popularity means more varietal / dominant SB white wines are being made in Bordeaux.</p>

<p><strong>Sémillon:</strong><br></br>
Low-Med. intensity of aromas, weight, body.<br></br>
Med. acidity.<br></br>
Softens high acidity and intense flavors of SB.<br></br>
Strong affinity for vanilla / spice flavors from new oak aging.</p>

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61
Q

<p>What aromas and flavours would you expect from wines of Haut-Medoc?</p>

A

<p>A core of blackcurrant fruit with cedar notes from Oak. Grippy Tannins</p>

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62
Q

<p>Put the following wines in order of price and quality, lowest to highest</p>

<p>St Emilion,</p>

<p>St Emilion Satellites,</p>

<p>St Emilion Grand Cru Classé ,</p>

<p>St Emilion Premier Grand Cru Classé A,</p>

<p>St Emilion Premier Grand Cru Classé B</p>

A

<p>St Emilion Satellites,</p>

<p>St Emilion,</p>

<p>St Emilion Grand Cru Classé,</p>

<p>St Emilion Premier Grand Cru Classé B,</p>

<p>St Emilion Premier Grand Cru Classé A</p>

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63
Q

<p>How many chateaux are currently ranked as St.-Emilion Premier Grand Cru Classé A?</p>

<p>What about B?</p>

<p>What about Grand Crus Classé?</p>

A

<p>4</p>

<p>14</p>

<p>64</p>

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64
Q

<p>How many 3rd growth chateaux are there in Pauillac?</p>

A

<p>0</p>

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65
Q

<p>When was the first classification of Graves?</p>

A

<p>1953</p>

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66
Q

<p>What are the 4 satellite appellations of St-Emilion?</p>

A

<p>Lussac,</p>

<p>St-Georges,</p>

<p>Montagne,</p>

<p>Puisseguin</p>

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67
Q

<p>Which grape is trypically the last to ripen in Bordeaux?</p>

A

<p>Petit Verdot</p>

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68
Q

<p>Name the two main and one minor grapes used forSweet wine production in Bordeaux:</p>

A

<p>Semillon, Sauvignon Blanc</p>

<p>Minor - Muscadelle</p>

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69
Q

<p>Traditional Method sparkling wines from Bordeaux are labeled as \_\_\_</p>

A

<p>Crémant de Bordeaux</p>

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70
Q

<p>What IGP encompasses Bordeaux and nearby regions?</p>

A

<p>Atlantique IGP</p>

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71
Q

<p>3 sweet white wine appellations on the eastern side of the Garonne?</p>

A

<p>Loupiac,Ste-Croix-du-Mont, andCadillac.</p>

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72
Q

<p>In which recent vintage did Chateau d'Yquem choose not to produce any wine?</p>

<p>Why?</p>

A

<p>2012</p>

<p>A poor vintage in Sauternes, particularly in October, proved too much for the grapevines, and the wines did not pass the house's strict taste tests for quality.</p>

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73
Q

<p>From north to south name the 8 appellations of the Left Bank</p>

A

<p>Medoc</p>

<p>Haut-Medoc</p>

<p>St.-Estephe</p>

<p>Pauillac</p>

<p>St.-Julien</p>

<p>Listrac-Medoc</p>

<p>Moulis-en-Medoc</p>

<p>Margaux</p>

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74
Q

<p>What is the appellation located at "A"?</p>

A

<p>Pessac-Leognan</p>

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75
Q

<p>Name the two leading appelations of the 'right bank'.</p>

A

<p>St. Emilion and Pomerol</p>

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76
Q

<p>What kind of wine is produced under the Graves Superieur AOP?</p>

A

<p>Sweet white wines.</p>

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77
Q

<p>Where is Loupiac AOC located, and what kind of wine is produced there?</p>

A

<p>Entre-Deux-Mers, Bordeaux.</p>

<p>Sweet white wines.</p>

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78
Q

<p>What is "en primeur"?</p>

A

<p>An annual event where Bordeaux wines are offered as futures.</p>

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79
Q

<p>5 Top Producers in Pomerol?</p>

A

<p>Chateau Pétrus</p>

<p>Chateau Le Pin</p>

<p>Chateau Lafleur</p>

<p>Vieux-Chateau-Certan</p>

<p>Chateau Trotanoy</p>

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80
Q

<p>What two rivers border Sauternes AOC?</p>

A

<p>The Garonne</p>

<p>The Ciron</p>

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81
Q

<p>What does Cabernet Sauvignon add to a Bordeaux blend?</p>

A

<p>Color, Tannins,Power, structure and longevity.</p>

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82
Q

<p>What name is given to the most northerly part of Medoc?</p>

A

<p>Bas-Medoc</p>

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83
Q

<p>What types of wines are produced in Blaye AOP and Cotes de Blaye AOP, and what are the predominant grapes used?</p>

A

<p>Blaye: Red wines only, at least 50% Cabernet Sauvignon, Cabernet Franc and Merlot</p>

<p>Cotes de Blaye: White wines only, mostly ugni blanc and colombard.</p>

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84
Q

<p>Who produces the wine below?</p>

A

<p>Chateau Angelus</p>

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85
Q

<p>When was the first classification of St-Emilion?</p>

A

<p>1955</p>

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86
Q

<p>Match the following châteauxwith their respective classification/Growth and commune.</p>

<p>Clerc-Milon</p>

<p>Lascombes</p>

<p>Talbot</p>

<p>Palmer</p>

A

<p>Clerc-Milon: 5th Growth, Pauillac</p>

<p>Lascombes: 2nd Growth, Margaux</p>

<p>Talbot: 4th Growth, St-Julien</p>

<p>Palmer: 3rd Growth, Margaux</p>

<p></p>

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87
Q

<p>Describe a high-end wine from St. Emilion</p>

A

<p>Full-bodied red wine based on Merlot w/some Cabernet Franc.</p>

<p>Med-High tannins</p>

<p>Soft, rich mouthfeel</p>

<p>Complex red berry fruit/plum aromas that evolve into tobacco/cedar.</p>

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88
Q

<p>What are "jalles"?</p>

A

<p>Drainage channels, like those found in Bordeaux.</p>

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89
Q

<p>What are the 3 grapes used for Sauternes production and what do they contribute to the wine?</p>

A

<p>Semillon: thin-skinned, susceptible to Botrytis, ages well.</p>

<p>Sauvignon Blanc: acidity and flavors.</p>

<p>Muscadelle: aromas of exotic perfume.</p>

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90
Q

<p>Which commune in the Médoc has the most classified growths?</p>

<p>Which has the most First Growths?</p>

A

<p>Margaux</p>

<p>Pauillac</p>

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91
Q

<p>Where are you likely to find the very best white wines in Bordeaux?</p>

A

<p>Pessac-Leognan</p>

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92
Q

<p>As of 2008, what are the 5 communes that may list their name in the Cotes de Bordeaux appellation?</p>

A

<p>Blaye, Francs, Castillon, Cadillac, SainteFoy</p>

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93
Q

<p>In what year did Chateau Laville Haut Brion stop producing wine?</p>

<p>Who does it now sell its grapes to?</p>

A

<p>2009</p>

<p>Chateau La Mission Haut Brion</p>

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94
Q

<p>In what, and for how long, are the best sweet wines of Bordeaux fermented and matured?</p>

A

<p>In a moderate-high % of new oak barrels for up to 2years.</p>

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95
Q

<p>Name two benefits of Gravel soil</p>

A

<p>Good drainage, so water isn't retained.</p>

<p>Gravel soils tend to be warming.</p>

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96
Q

<p>Name the 4 "Premiers Grands Crus Classé A" of the 2012 St. Emilion Classification</p>

A

<p>Chateau Ausone</p>

<p>Chateau Cheval Blanc</p>

<p>Chateau Pavié</p>

<p>Chateau Angelus</p>

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97
Q

<p>What style of wine is produced in the following appellations:</p>

<p>Margaux</p>

<p>Pomerol</p>

<p>Sauternes</p>

<p>Pessac-Leognan</p>

<p>Entre-Deux-Mers</p>

A

<p>Margaux: Dry Red</p>

<p>Pomerol: Dry Red</p>

<p>Sauternes: Sweet White</p>

<p>Pessac-Leognan: Dry Red/White</p>

<p>Entre-Deux-Mers: Dry White</p>

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98
Q

<p>What does Cabernet Franc add to a Bordeaux blend?</p>

A

<p>More tannic than Merlot, less muscular and assertive than Cabernet.</p>

<p>Herbal spice and red fruit aromatics.</p>

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99
Q

<p>Which Ocean Current warms Bordeaux?</p>

A

<p>The Gulf Stream</p>

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100
Q

<p>Who is the producer of "Creme de Tete"?</p>

<p>Where are they based?</p>

<p>What is unique about this wine?</p>

A

<p>Chateau Gilette.</p>

<p>Sauternes.</p>

<p>It is aged only in concrete, no oak.</p>

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101
Q

<p>Name the most highly rated area in Graves</p>

A

<p>Pessac-Leognan</p>

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102
Q

<p>"Pavillon" is the Second wine of which chateau?</p>

A

<p>Chateau Margaux</p>

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103
Q

<p>The Atlantic brings high levels of rainfall and humidity to Bordeaux, what 3 risks does this bring?</p>

<p>What helps to protect the vineyards from these rains?</p>

A

<p>1. Rain can disrupt flowering and fruit set</p>

<p>2. Dampness can promote rot</p>

<p>3. Rain at harvest time can dilute flavours</p>

<p>Coastal pine forests.</p>

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104
Q

<p>Who produces the wine below?</p>

A

<p>Chateau Palmer</p>

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105
Q

<p>Where does Chateau Roc des Cambes produce wine?</p>

A

<p>Cotes de Bourg.</p>

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106
Q

<p>What are "croupes"?</p>

A

<p>Gravel mounds in Bordeaux uncovered by the Dutch during their drainage work in the 1600's.</p>

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107
Q

<p>Put the following appellations in order from North to South:</p>

<p>Sauternes</p>

<p>Médoc</p>

<p>Barsac</p>

<p>Pomerol</p>

<p>Fronsac</p>

A

<p>1. Medoc</p>

<p>2. Fronsac</p>

<p>3. Pomerol</p>

<p>4. Barsac</p>

<p>5. Sauternes</p>

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108
Q

<p>Sauternes AOP covers which 5 villages?</p>

A

<p>Sauternes, Barsac, Fargues, Preignac, and Bommes.</p>

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109
Q

<p>What are the 2 broad categories of soils on the Right Bank, and what are they made of?</p>

<p></p>

A

<p>The Côtes: Steep, limestone slopes.</p>

<p>The Graves: Gravelly, limestone plateau similar to Medoc.</p>

<p></p>

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110
Q

<p>What is the soil composition in Graves and what is it known as?</p>

A

<p>A mixture of sand, gravel and light clay is known as "boulbenes".</p>

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111
Q

<p>Who ruled Bordeaux between 1152 and 1453</p>

A

<p>England</p>

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112
Q

<p>What are the 3 major and 3 minor white grapes allowed in Bordeaux?</p>

A

<p>3 Major: Semillon,Sauvignon Blanc,Muscadelle.</p>

<p>3 Minor: Ugni Blanc, Merlot Blanc, Colombard.</p>

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113
Q

<p>Generally speaking what is the main difference between the soils of the left bank and the right bank?</p>

A

<p>Left bank predominately gravelly</p>

<p>Right bank predominately clay / limestone with gravelly outcrops</p>

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114
Q

<p>Who produces the wine below?</p>

A

<p>Chateau Petrus</p>

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115
Q

<p>What does Merlot add to a Bordeaux blend?</p>

A

<p>Adds softness and fleshy, juicy texture.</p>

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116
Q

<p>How are the best Bordeaux red and white wineaged?</p>

A

<p>In 225 ltr Barriques,usually a mix of new and old oak.</p>

<p>Red: Up to 2 years in barrel.</p>

<p>White: 12-16 months in barrel.</p>

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117
Q

<p>How is Rosé wine labelled in Bordeaux?</p>

A

<p>Bordeaux Rosé or Bordeaux Clairet </p>

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118
Q

<p>What is the "microchateau" or "garagiste" movement in Bordeaux?</p>

<p>Name 3 examples and where they produce wines.</p>

A

<p>A group of small châteaux making powerfully ripe and polished modern wines from just a handful of acres.</p>

<p>Le Pin in Pomerol.</p>

<p>Valandraud and La Mondotte in St-Émilion.</p>

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119
Q

<p>What is the minimum alcohol level for St-Emilion Grand Cru AOP?</p>

A

<p>11.5%</p>

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120
Q

<p>Which is the only Medoc First Growth not to sell its wines "en primeur"?</p>

A

<p>Chateau Latour</p>

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121
Q

<p>The climate in Bordeaux is maritime. What does that mean?</p>

A

<p>Low continentality, low diurnal, rain all year long</p>

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122
Q

<p>In Bordeaux, what are "Courtiers"?</p>

A

<p>Brokers of wine who supplied the chateaux with financial backing in exchange for control over the actual trading of wine.</p>

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123
Q

<p>How would you describe Bordeaux climate?</p>

<p>What parallel is it located on?</p>

<p></p>

A

<p>Moderate Maritime</p>

<p>45th Parallel</p>

<p></p>

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124
Q

<p>Which grape is trypically the first to ripen in Bordeaux?</p>

A

<p>Merlot</p>

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125
Q

<p>When was the last classification of St-Emilion?</p>

A

<p>2012</p>

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126
Q

<p>What are the 2 parent grapes of Cabernet Sauvignon?</p>

A

<p>Sauvignon Blanc</p>

<p>Cabernet Franc</p>

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127
Q

<p>What is 'Clairet'?</p>

A

<p>A deeper coloured Rose wine with fuller body made by longer maceration.</p>

<p>a darker, more aromatic style of rosé that evokes the original claret wines shipped to England in the Middle Ages.</p>

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128
Q

<p>In what year did Chateau La Tour Haut-Brion stop producing wine?</p>

<p>Who do they now supply grapes to?</p>

A

<p>2006</p>

<p>Chateau La Mission Haut-Brion</p>

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129
Q

<p>How are wines from Pauillac generally characterized?</p>

<p>Which 3 First-Growths are found there?</p>

A

<p>Cabernet Sauvignon-based wines that are structured and long-lived.</p>

<p>Chateau Latour, Chateau Mouton-Rothschild, Chateau Lafite-Rothschild.</p>

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130
Q

<p>What is the minimum acquired alcohol level and sugar in g/L for Sauternes?</p>

A

<p>12% abv</p>

<p>45g/L</p>

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131
Q

<p>Which wine region in France has the most hectares under vine?</p>

A

<p>Bordeaux</p>

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132
Q

<p>Name the 3 Sweet Wine appelations within Graves Superieur.</p>

A

<p>Sauternes</p>

<p>Barsac</p>

<p>Cerons</p>

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133
Q

<p>Chateau Lafite is associated with which wine/vineyard area?</p>

A

<p>Bordeaux/Medoc</p>

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134
Q

<p>What is the difference between "coulure" and "millerandage"?</p>

<p>What are they caused by?</p>

A

<p>Coulure: Uneven set.Occurs when a significant number of berries do not set after flowering. Caused by cold weather during flowering or mineral deficiency.</p>

<p>Millerandage: "Hens and Chicks" or Uneven ripening.Grape clusters with berries that vary in size and number of seeds. Caused by cold weather at flowering, mineral deficiency, or disease.</p>

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135
Q

<p>What is "Bouchet"?</p>

A

<p>A synonym for Cabernet Franc on the Right Bank</p>

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136
Q

<p>What are the 6 red grapes allowed in Bordeaux?</p>

<p></p>

A

<p>Cabernet Sauvignon,</p>

<p>Merlot,</p>

<p>Cabernet Franc,</p>

<p>Petit Verdot,</p>

<p>Malbec,</p>

<p>Carmenére.</p>

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137
Q

<p>Chateau Lynch-Bages is a \_\_\_ Growth in which commune?</p>

A

<p>5th Growth, Pauillac.</p>

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138
Q

<p>Traditional barriques in Bordeaux contain how many liters?</p>

A

<p>225</p>

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139
Q

<p>What is the main taste difference of Pomerol Vs Saint Emilion wine?</p>

A

<p>Pomerol tends to be richer with a spicier blackberry fruit character</p>

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140
Q

<p>What was the Médoc like before it became a renowned wine area, and who was responsible?</p>

A

<p>It was a salt marsh and pine forest.</p>

<p>Dutch engineers drained the marshes in the mid-17th Century and discovered beds of gravel underneath.</p>

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141
Q

<p>What is the "Bordeaux Mixture" and what are its ingredients?</p>

A

<p>A spray applied to vines in oder to prevent fungal disease.</p>

<p>Lime, copper sulfate, water.</p>

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142
Q

<p>What are the 5 villages of Margaux?</p>

A

<p>Soussans, Margaux, Cantenac, Labarde and Arsac.</p>

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143
Q

<p>What is the name of the original classification of the best red and white wines of The Medoc and Sauternes?</p>

<p>How are wines in this classification referred?</p>

<p>Who commissioned this ranking?</p>

<p>What data did they use to structure the rankings?</p>

A

<p>1855 classification</p>

<p>Crus Classé</p>

<p>Napoleon III</p>

<p>Record of the prices each property's wine commanded; the higher the price, the higher the ranking.</p>

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144
Q

<p>What are 3 synonyms for Malbec, and where are they used?</p>

A

<p>Côt: Cahors</p>

<p>Pressac: Bordeaux Right Bank</p>

<p>Auxerrois: Loire Valley</p>

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145
Q

<p>Which river does St-Emilion border?</p>

A

<p>The Dordogne</p>

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146
Q

<p>What is the process of 'Passerillage'?</p>

A

<p>French term for leaving grapes on the vine past normal harvest so that they dry up and concentrate their flavours</p>

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147
Q

<p>What is Malbec known as in the Right Bank?</p>

<p>In Cahors and the Loire Valley?</p>

A

<p>Right Bank: Pressac</p>

<p>Cahors: Côt</p>

<p>Loire Valley: Auxerrois</p>

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148
Q

<p>What type of soil would you expect in Haut-Medoc and Pessac-Leognan?</p>

A

<p>Gravelly, slightly more sandy towards the south.</p>

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149
Q

<p>Chateau Petrus is associated with which region/vineyard area?</p>

A

<p>Bordeaux/Pomerol</p>

150
Q

<p>Match the following châteauxwith their respective classification/Growth and commune.</p>

<p>Château Léoville Las Cases</p>

<p>Château Cos d’Estournel</p>

<p>Château Duhart-Milon-Rothschild</p>

A

<p>Château Léoville Las Cases: 2nd Growth, St-Julien</p>

<p>Château Cos d’Estournel: 2nd Growth: St-Estephe</p>

<p>Château Duhart-Milon-Rothschild: 4th Growth, Pauillac</p>

<p></p>

151
Q

<p>From which region does Chateau Cheval Blanc come?</p>

A

<p>Bordeaux - St. Emilion</p>

152
Q

<p>How many "Growths" in the historical 1855 classification of BordeauxRed wine?</p>

<p>White wine?</p>

A

<p>Red - 5 White 3</p>

153
Q

<p>What does Petit Verdot add to a blend?</p>

A

<p>Color, depth and exotic perfume;</p>

154
Q

<p>Where is Chateau Trotanoy located?</p>

A

<p>Pomerol</p>

155
Q

<p>In which commune of the Médoc is Chateau Lafite produced?</p>

A

<p>Pauillac</p>

156
Q

<p>Top 5 recent vintages of the Médoc?</p>

A

<p>2005</p>

<p>2009</p>

<p>2010</p>

<p>2015</p>

<p>2016</p>

157
Q

<p>What is the main difference between Bordeaux and Bordeaux Superieur?</p>

A

<p>Superior has slightly stricter appelation rules and has a higher alcohol content than plain Bordeaux</p>

158
Q

<p>What style do wines from St-Julien generally deomstrate?</p>

A

<p>A more elegant style.</p>

159
Q

<p>How are wines from Margaux generally characterized?</p>

A

<p>Often described as feminine, with an emphasis on floral bouquet, exotic character and finesse.</p>

160
Q

<p>How are wines from St.-Estephe generally characterized?</p>

A

<p>Sturdy and full-bodied, with a slightly higher percentage of Merlot.</p>

161
Q

<p>What are the 5 First Growths of Bordeaux?</p>

<p>Which Chateau is unusual and for what reason?</p>

A

<p>-Latour</p>

<p>-Lafite-Rothschild</p>

<p>-Mouton-Rothschild (not originally classified as a First Growth in 1855, later added in 1973)</p>

<p>-Margaux</p>

<p>-Haut-Brion</p>

162
Q

<p>Where does Chateau Rieussec produce wine?</p>

<p>Who owns this property?</p>

A

<p>Sauternes.</p>

<p>Chateau Lafite-Rothschild</p>

163
Q

<p>What 2 terms can be applied to wines outside the Crus Classé classification?</p>

<p>What are the differences bewtween them?</p>

A

<p>Cru Artisan and Cru Bourgeois.</p>

<p>Cru Artisan: Reserved for smaller estates (smaller than 5 ha), the list is reviewed every 10 years. Wines must be from 1 of the 8 Medoc communes.</p>

<p>Cru Bourgeois: A superior designation that must be applied for each year; applies only to the individual wine and not the entire estate. Wines must be from 1 of the 8 Medoc communes.</p>

164
Q

<p>Within the context of Bordeaux, what is unique about the classification system in St-Emilion?</p>

A

<p>It forms part of the appellation system.</p>

165
Q

<p>What 3 components dominate the soil of Pomerol?</p>

<p>What is the subsoil made from?</p>

<p>What is the French term for this specific subsoil?</p>

A

<p>Clay, Sand and Gravel.</p>

<p>Subsoil: Iron pan and Rich Clay (Crasse de Fer / literally "Iron Dirt/Grime")</p>

166
Q

<p>Chateau Lynch-Moussas is a \_\_\_ Growth in which commune?</p>

A

<p>5th Growth, Pauillac</p>

167
Q

<p>Cabernet Franc is most associated with which appellation in Bordeaux?</p>

<p></p>

A

<p>St. Emilion</p>

168
Q

<p>What is the most planted grape in Bordeaux?</p>

<p></p>

A

<p>Merlot</p>

169
Q

<p>Chateau Ducru-Beaucaillouis a \_\_\_ Growth in which commune?</p>

A

<p>2nd Growth / St.-Julien</p>

170
Q

<p>Chateau Marquis D'alesme Beckeris a \_\_\_ Growth in which commune?</p>

A

<p>3rd Growth / Margaux</p>

171
Q

<p>Chateau Montroseis a \_\_\_ Growth in which commune?</p>

A

<p>2nd Growth / St.-Estephe</p>

172
Q

<p>Chateau Pape-Clementis locatedin which commune?</p>

<p>What is significant about this estate?</p>

A

<p>Pessac - Leognan</p>

<p>It is the oldest Chateau in Bordeaux, celebrating its 700th harvest in 2006.</p>

173
Q

<p>Chateau Pichon-Longueville Baronis a \_\_\_ Growth in which commune?</p>

A

<p>2nd Growth / Pauillac</p>

174
Q

<p>Where, specifically, is the Lafite-Rothschild estate situated?</p>

<p>What are the 3 major vineyard areas?</p>

A

<p>-The northern end of Pauillac, close to Cos d'Estournel in St-Estephe.</p>

<p>1. Hillsides around the chateau.</p>

<p>2. "Les Carruades" plateau to the west.</p>

<p>3. 4.5 ha in St-Estephe (technically entitles to the Pauillac appellation.)</p>

175
Q

<p>How are Chateau Lafite-Rothschild and Chateau Latour geographically situated in Pauillac?</p>

<p>How do the wines differ stylistically?</p>

A

<p>Chateau Lafite-Rothschild: Very northern end of Pauillac, near St-Estephe.</p>

<p>Chateau Latour: Very southern end, near St - Julien.</p>

<p>Wines from Lafite-Rothschild tend to be smooth, finessed, perfumed, polished.</p>

<p>Those from Latour trend towards firmness, solidity, power.</p>

176
Q

<p>Identify 9 superior vintages of Bordeaux between 1950 and 1990:</p>

A

<p>1990/1989/1985 /1982 /1970/1966/1961/1959 /1953</p>

177
Q

<p>Why is 1982 such ahistorically significant vintage in Bordeaux?</p>

<p>What was the vintage like, on the whole?</p>

A

<p>- Rise of Robert Parker as an unequivocally influential critic. Identified the importance of the vintage, encouraged people to buy as much 1982 as they could.</p>

<p>- This brought a huge cash-flow into Bordeaux, marking the end of the "Old Era" and the beginning of Modern Bordeaux; producers began focusing on power and richness, leading to more manipulation of the wines and attempts to recreate this historic vintage.</p>

<p>-Long, hot, dry year yielding rich, ripe, opulent wines.</p>

178
Q

<p>Who was Émile Peynaud, and why was he so significant?</p>

A

<p>- A French oenologist known as the "forefather of modern oenology."</p>

<p>- Encouraged winemakers in Bordeaux to harvest later (they had been harvesting earlier to avoid rot), limit yields, use only the best fruitand pursue a richer, riper style of wine that elevated quality over quantity.</p>

<p>- Also encouraged winemakers to create 2nd and 3rd labels, made with grapes that were of lesser quality.</p>

179
Q

<p>What are 2 hallmarks of wines from Chateau Latour?</p>

A

<p>- Very slow to mature; highly tannic in youth.</p>

<p>- Remarkably consistent, equally impressive in vintages considered great, average or even disappointing.</p>

180
Q

<p>Describe the soil and topological factors that contribute to Petrus' power and opulence:</p>

A

<p>- Iron-rich clay soils (crasse de fer) give the wines power and structure.</p>

<p>- Clay helps retain water, creates a cooler mesoclimate ideal for early-ripening Merlot.</p>

<p>- Average age of vines = 45 years.</p>

<p>- Located on a gentle slope which aids in draining.</p>

181
Q

<p>What is unique about the composition of Petrus' wine?</p>

A

<p>Almost entirely Merlot, whereas much of Right Bank wine is Merlot blended with Cabernet Franc.</p>

182
Q

<p>What aromas and flavours would you expect from wines of Haut-Medoc?</p>

A

<p>A core of blackcurrant fruit with cedar notes from Oak. Grippy Tannins</p>

183
Q

<p>Put the following wines in order of price and quality, lowest to highest</p>

<p>St Emilion,</p>

<p>St Emilion Satellites,</p>

<p>St Emilion Grand Cru Classé ,</p>

<p>St Emilion Premier Grand Cru Classé A,</p>

<p>St Emilion Premier Grand Cru Classé B</p>

A

<p>St Emilion Satellites,</p>

<p>St Emilion,</p>

<p>St Emilion Grand Cru Classé,</p>

<p>St Emilion Premier Grand Cru Classé B,</p>

<p>St Emilion Premier Grand Cru Classé A</p>

184
Q

<p>How many chateaux are currently ranked as St.-Emilion Premier Grand Cru Classé A?</p>

<p>What about B?</p>

<p>What about Grand Crus Classé?</p>

A

<p>4</p>

<p>14</p>

<p>64</p>

185
Q

<p>How many 3rd growth chateaux are there in Pauillac?</p>

A

<p>0</p>

186
Q

<p>When was the first classification of Graves?</p>

A

<p>1953</p>

187
Q

<p>What are the 4 satellite appellations of St-Emilion?</p>

A

<p>Lussac,</p>

<p>St-Georges,</p>

<p>Montagne,</p>

<p>Puisseguin</p>

188
Q

<p>Which grape is trypically the last to ripen in Bordeaux?</p>

A

<p>Petit Verdot</p>

189
Q

<p>Name the two main and one minor grapes used forSweet wine production in Bordeaux:</p>

A

<p>Semillon, Sauvignon Blanc</p>

<p>Minor - Muscadelle</p>

190
Q

<p>Traditional Method sparkling wines from Bordeaux are labeled as \_\_\_</p>

A

<p>Crémant de Bordeaux</p>

191
Q

<p>What IGP encompasses Bordeaux and nearby regions?</p>

A

<p>Atlantique IGP</p>

192
Q

<p>3 sweet white wine appellations on the eastern side of the Garonne?</p>

A

<p>Loupiac,Ste-Croix-du-Mont, andCadillac.</p>

193
Q

<p>In which recent vintage did Chateau d'Yquem choose not to produce any wine?</p>

<p>Why?</p>

A

<p>2012</p>

<p>A poor vintage in Sauternes, particularly in October, proved too much for the grapevines, and the wines did not pass the house's strict taste tests for quality.</p>

194
Q

<p>From north to south name the 8 appellations of the Left Bank</p>

A

<p>Medoc</p>

<p>Haut-Medoc</p>

<p>St.-Estephe</p>

<p>Pauillac</p>

<p>St.-Julien</p>

<p>Listrac-Medoc</p>

<p>Moulis-en-Medoc</p>

<p>Margaux</p>

195
Q

<p>What is the appellation located at "A"?</p>

A

<p>Pessac-Leognan</p>

196
Q

<p>Name the two leading appelations of the 'right bank'.</p>

A

<p>St. Emilion and Pomerol</p>

197
Q

<p>What kind of wine is produced under the Graves Superieur AOP?</p>

A

<p>Sweet white wines.</p>

198
Q

<p>Where is Loupiac AOC located, and what kind of wine is produced there?</p>

A

<p>Entre-Deux-Mers, Bordeaux.</p>

<p>Sweet white wines.</p>

199
Q

<p>What is "en primeur"?</p>

A

<p>An annual event where Bordeaux wines are offered as futures.</p>

200
Q

<p>5 Top Producers in Pomerol?</p>

A

<p>Chateau Pétrus</p>

<p>Chateau Le Pin</p>

<p>Chateau Lafleur</p>

<p>Vieux-Chateau-Certan</p>

<p>Chateau Trotanoy</p>

201
Q

<p>What two rivers border Sauternes AOC?</p>

A

<p>The Garonne</p>

<p>The Ciron</p>

202
Q

<p>What does Cabernet Sauvignon add to a Bordeaux blend?</p>

A

<p>Color, Tannins,Power, structure and longevity.</p>

203
Q

<p>What name is given to the most northerly part of Medoc?</p>

A

<p>Bas-Medoc</p>

204
Q

<p>What types of wines are produced in Blaye AOP and Cotes de Blaye AOP, and what are the predominant grapes used?</p>

A

<p>Blaye: Red wines only, at least 50% Cabernet Sauvignon, Cabernet Franc and Merlot</p>

<p>Cotes de Blaye: White wines only, mostly ugni blanc and colombard.</p>

205
Q

<p>Who produces the wine below?</p>

A

<p>Chateau Angelus</p>

206
Q

<p>When was the first classification of St-Emilion?</p>

A

<p>1955</p>

207
Q

<p>Match the following châteauxwith their respective classification/Growth and commune.</p>

<p>Clerc-Milon</p>

<p>Lascombes</p>

<p>Talbot</p>

<p>Palmer</p>

A

<p>Clerc-Milon: 5th Growth, Pauillac</p>

<p>Lascombes: 2nd Growth, Margaux</p>

<p>Talbot: 4th Growth, St-Julien</p>

<p>Palmer: 3rd Growth, Margaux</p>

<p></p>

208
Q

<p>Describe a high-end wine from St. Emilion</p>

A

<p>Full-bodied red wine based on Merlot w/some Cabernet Franc.</p>

<p>Med-High tannins</p>

<p>Soft, rich mouthfeel</p>

<p>Complex red berry fruit/plum aromas that evolve into tobacco/cedar.</p>

209
Q

<p>What are "jalles"?</p>

A

<p>Drainage channels, like those found in Bordeaux.</p>

210
Q

<p>What are the 3 grapes used for Sauternes production and what do they contribute to the wine?</p>

A

<p>Semillon: thin-skinned, susceptible to Botrytis, ages well.</p>

<p>Sauvignon Blanc: acidity and flavors.</p>

<p>Muscadelle: aromas of exotic perfume.</p>

211
Q

<p>Which commune in the Médoc has the most classified growths?</p>

<p>Which has the most First Growths?</p>

A

<p>Margaux</p>

<p>Pauillac</p>

212
Q

<p>Where are you likely to find the very best white wines in Bordeaux?</p>

A

<p>Pessac-Leognan</p>

213
Q

<p>As of 2008, what are the 5 communes that may list their name in the Cotes de Bordeaux appellation?</p>

A

<p>Blaye, Francs, Castillon, Cadillac, SainteFoy</p>

214
Q

<p>In what year did Chateau Laville Haut Brion stop producing wine?</p>

<p>Who does it now sell its grapes to?</p>

A

<p>2009</p>

<p>Chateau La Mission Haut Brion</p>

215
Q

<p>In what, and for how long, are the best sweet wines of Bordeaux fermented and matured?</p>

A

<p>In a moderate-high % of new oak barrels for 18-36 months</p>

216
Q

<p>Name two benefits of Gravel soil</p>

A

<p>Good drainage, so water isn't retained.</p>

<p>Gravel soils tend to be warming.</p>

217
Q

<p>Name the 4 "Premiers Grands Crus Classé A" of the 2012 St. Emilion Classification</p>

A

<p>Chateau Ausone</p>

<p>Chateau Cheval Blanc</p>

<p>Chateau Pavié</p>

<p>Chateau Angelus</p>

218
Q

<p>What style of wine is produced in the following appellations:</p>

<p>Margaux</p>

<p>Pomerol</p>

<p>Sauternes</p>

<p>Pessac-Leognan</p>

<p>Entre-Deux-Mers</p>

A

<p>Margaux: Dry Red</p>

<p>Pomerol: Dry Red</p>

<p>Sauternes: Sweet White</p>

<p>Pessac-Leognan: Dry Red/White</p>

<p>Entre-Deux-Mers: Dry White</p>

219
Q

<p>What does Cabernet Franc add to a Bordeaux blend?</p>

A

<p>More tannic than Merlot, less muscular and assertive than Cabernet with med+ to high acidity</p>

<p>Herbal spice and red fruit aromatics.</p>

220
Q

<p>Which Ocean Current warms Bordeaux?</p>

A

<p>The Gulf Stream</p>

221
Q

<p>Who is the producer of "Creme de Tete"?</p>

<p>Where are they based?</p>

<p>What is unique about this wine?</p>

A

<p>Chateau Gilette.</p>

<p>Sauternes.</p>

<p>It is aged only in concrete, no oak.</p>

222
Q

<p>Name the most highly rated area in Graves</p>

A

<p>Pessac-Leognan</p>

223
Q

<p>"Pavillon" is the Second wine of which chateau?</p>

A

<p>Chateau Margaux</p>

224
Q

<p>The Atlantic brings high levels of rainfall and humidity to Bordeaux, what 3 risks does this bring?</p>

<p>What helps to protect the vineyards from these rains?</p>

A

<p>1. Rain can disrupt flowering and fruit set</p>

<p>2. Dampness can promote rot</p>

<p>3. Rain at harvest time can dilute flavours</p>

<p>Coastal pine forests.</p>

225
Q

<p>Who produces the wine below?</p>

A

<p>Chateau Palmer</p>

226
Q

<p>Where does Chateau Roc des Cambes produce wine?</p>

A

<p>Cotes de Bourg.</p>

227
Q

<p>What are "croupes"?</p>

A

<p>Gravel mounds in Bordeaux uncovered by the Dutch during their drainage work in the 1600's.</p>

228
Q

<p>Put the following appellations in order from North to South:</p>

<p>Sauternes</p>

<p>Médoc</p>

<p>Barsac</p>

<p>Pomerol</p>

<p>Fronsac</p>

A

<p>1. Medoc</p>

<p>2. Fronsac</p>

<p>3. Pomerol</p>

<p>4. Barsac</p>

<p>5. Sauternes</p>

229
Q

<p>Sauternes AOP covers which 5 villages?</p>

A

<p>Sauternes, Barsac, Fargues, Preignac, and Bommes.</p>

230
Q

<p>What are the 2 broad categories of soils on the Right Bank, and what are they made of?</p>

<p></p>

A

<p>The Côtes: Steep, limestone slopes.</p>

<p>The Graves: Gravelly, limestone plateau similar to Medoc.</p>

<p></p>

231
Q

<p>What is the soil composition in Graves and what is it known as?</p>

A

<p>A mixture of sand, gravel and light clay is known as "boulbenes".</p>

232
Q

<p>Who ruled Bordeaux between 1152 and 1453</p>

A

<p>England</p>

233
Q

<p>What are the 3 major and 3 minor white grapes allowed in Bordeaux?</p>

A

<p>3 Major: Semillon,Sauvignon Blanc,Muscadelle.</p>

<p>3 Minor: Ugni Blanc, Merlot Blanc, Colombard.</p>

234
Q

<p>Generally speaking what is the main difference between the soils of the left bank and the right bank?</p>

A

<p>Left bank predominately gravelly</p>

<p>Right bank predominately clay / limestone with gravelly outcrops</p>

235
Q

<p>Who produces the wine below?</p>

A

<p>Chateau Petrus</p>

236
Q

<p>What does Merlot add to a Bordeaux blend?</p>

A

<p>Adds softness and fleshy, juicy texture.</p>

237
Q

<p>How are the best Bordeaux red and white wineaged?</p>

A

<p>In 225 ltr Barriques,usually a mix of new and old oak.</p>

<p>Red: Up to 2 years in barrel.</p>

<p>White: 12-16 months in barrel.</p>

238
Q

<p>How is Rosé wine labelled in Bordeaux?</p>

A

<p>Bordeaux Rosé or Bordeaux Clairet </p>

239
Q

<p>What is the "microchateau" or "garagiste" movement in Bordeaux?</p>

<p>Name 3 examples and where they produce wines.</p>

A

<p>A group of small châteaux making powerfully ripe and polished modern wines from just a handful of acres.</p>

<p>Le Pin in Pomerol.</p>

<p>Valandraud and La Mondotte in St-Émilion.</p>

240
Q

<p>What is the minimum alcohol level for St-Emilion Grand Cru AOP?</p>

A

<p>11.5%</p>

241
Q

<p>Which is the only Medoc First Growth not to sell its wines "en primeur"?</p>

A

<p>Chateau Latour</p>

242
Q

<p>The climate in Bordeaux is maritime. What does that mean?</p>

A

<p>Low continentality, low diurnal, rain all year long</p>

243
Q

<p>In Bordeaux, what are "Courtiers"?</p>

A

<p>Brokers of wine who supplied the chateaux with financial backing in exchange for control over the actual trading of wine.</p>

244
Q

<p>How would you describe Bordeaux climate?</p>

<p>What parallel is it located on?</p>

<p></p>

A

<p>Moderate Maritime</p>

<p>45th Parallel</p>

<p></p>

245
Q

<p>Which grape is trypically the first to ripen in Bordeaux?</p>

A

<p>Merlot</p>

246
Q

<p>When was the last classification of St-Emilion?</p>

A

<p>2012</p>

247
Q

<p>What are the 2 parent grapes of Cabernet Sauvignon?</p>

A

<p>Sauvignon Blanc</p>

<p>Cabernet Franc</p>

248
Q

<p>What is 'Clairet'?</p>

A

<p>A deeper coloured Rose wine with fuller body made by longer maceration.</p>

<p>a darker, more aromatic style of rosé that evokes the original claret wines shipped to England in the Middle Ages.</p>

249
Q

<p>In what year did Chateau La Tour Haut-Brion stop producing wine?</p>

<p>Who do they now supply grapes to?</p>

A

<p>2006</p>

<p>Chateau La Mission Haut-Brion</p>

250
Q

<p>How are wines from Pauillac generally characterized?</p>

<p>Which 3 First-Growths are found there?</p>

A

<p>Cabernet Sauvignon-based wines that are structured and long-lived.</p>

<p>Chateau Latour, Chateau Mouton-Rothschild, Chateau Lafite-Rothschild.</p>

251
Q

<p>What is the minimum acquired alcohol level and sugar in g/L for Sauternes?</p>

A

<p>12% abv</p>

<p>45g/L</p>

252
Q

<p>Which wine region in France has the most hectares under vine?</p>

A

<p>Bordeaux</p>

253
Q

<p>Name the 3 Sweet Wine appelations within Graves Superieur.</p>

A

<p>Sauternes</p>

<p>Barsac</p>

<p>Cerons</p>

254
Q

<p>Chateau Lafite is associated with which wine/vineyard area?</p>

A

<p>Bordeaux/Medoc</p>

255
Q

<p>What is the difference between "coulure" and "millerandage"?</p>

<p>What are they caused by?</p>

A

<p>Coulure: Uneven set.Occurs when a significant number of berries do not set after flowering. Caused by cold weather during flowering or mineral deficiency.</p>

<p>Millerandage: "Hens and Chicks" or Uneven ripening.Grape clusters with berries that vary in size and number of seeds. Caused by cold weather at flowering, mineral deficiency, or disease.</p>

256
Q

<p>What is "Bouchet"?</p>

A

<p>A synonym for Cabernet Franc on the Right Bank</p>

257
Q

<p>What are the 6 red grapes allowed in Bordeaux?</p>

<p></p>

A

<p>Cabernet Sauvignon,</p>

<p>Merlot,</p>

<p>Cabernet Franc,</p>

<p>Petit Verdot,</p>

<p>Malbec,</p>

<p>Carmenére.</p>

258
Q

<p>Chateau Lynch-Bages is a \_\_\_ Growth in which commune?</p>

A

<p>5th Growth, Pauillac.</p>

259
Q

<p>Traditional barriques in Bordeaux contain how many liters?</p>

A

<p>225</p>

260
Q

<p>What is the main taste difference of Pomerol Vs Saint Emilion wine?</p>

A

<p>Pomerol tends to be richer with a spicier blackberry fruit character</p>

261
Q

<p>What was the Médoc like before it became a renowned wine area, and who was responsible?</p>

A

<p>It was a salt marsh and pine forest.</p>

<p>Dutch engineers drained the marshes in the mid-17th Century and discovered beds of gravel underneath.</p>

262
Q

<p>What is the "Bordeaux Mixture" and what are its ingredients?</p>

A

<p>A spray applied to vines in oder to prevent fungal disease.</p>

<p>Lime, copper sulfate, water.</p>

263
Q

<p>What are the 5 villages of Margaux?</p>

A

<p>Soussans, Margaux, Cantenac, Labarde and Arsac.</p>

264
Q

<p>What is the name of the original classification of the best red and white wines of The Medoc and Sauternes?</p>

<p>How are wines in this classification referred?</p>

<p>Who commissioned this ranking?</p>

<p>What data did they use to structure the rankings?</p>

A

<p>1855 classification</p>

<p>Crus Classé</p>

<p>Napoleon III</p>

<p>Record of the prices each property's wine commanded; the higher the price, the higher the ranking.</p>

265
Q

<p>What are 3 synonyms for Malbec, and where are they used?</p>

A

<p>Côt: Cahors</p>

<p>Pressac: Bordeaux Right Bank</p>

<p>Auxerrois: Loire Valley</p>

266
Q

<p>Which river does St-Emilion border?</p>

A

<p>The Dordogne</p>

267
Q

<p>What is the process of 'Passerillage'?</p>

A

<p>French term for leaving grapes on the vine past normal harvest so that they dry up and concentrate their flavours</p>

268
Q

<p>What is Malbec known as in the Right Bank?</p>

<p>In Cahors and the Loire Valley?</p>

A

<p>Right Bank: Pressac</p>

<p>Cahors: Côt</p>

<p>Loire Valley: Auxerrois</p>

269
Q

<p>What type of soil would you expect in Haut-Medoc and Pessac-Leognan?</p>

A

<p>Gravelly, slightly more sandy towards the south.</p>

270
Q

<p>Chateau Petrus is associated with which region/vineyard area?</p>

A

<p>Bordeaux/Pomerol</p>

271
Q

<p>Match the following châteauxwith their respective classification/Growth and commune.</p>

<p>Château Léoville Las Cases</p>

<p>Château Cos d’Estournel</p>

<p>Château Duhart-Milon-Rothschild</p>

A

<p>Château Léoville Las Cases: 2nd Growth, St-Julien</p>

<p>Château Cos d’Estournel: 2nd Growth: St-Estephe</p>

<p>Château Duhart-Milon-Rothschild: 4th Growth, Pauillac</p>

<p></p>

272
Q

<p>From which region does Chateau Cheval Blanc come?</p>

A

<p>Bordeaux - St. Emilion</p>

273
Q

<p>How many "Growths" in the historical 1855 classification of BordeauxRed wine?</p>

<p>White wine?</p>

A

<p>Red - 5 White 3</p>

274
Q

<p>What does Petit Verdot add to a blend?</p>

A

<p>Color, depth and exotic perfume;</p>

275
Q

<p>Where is Chateau Trotanoy located?</p>

A

<p>Pomerol</p>

276
Q

<p>In which commune of the Médoc is Chateau Lafite produced?</p>

A

<p>Pauillac</p>

277
Q

<p>Top 5 recent vintages of the Médoc?</p>

A

<p>2005</p>

<p>2009</p>

<p>2010</p>

<p>2015</p>

<p>2016</p>

278
Q

<p>What is the main difference between Bordeaux and Bordeaux Superieur?</p>

A

<p>Superior has slightly stricter appelation rules and has a higher alcohol content than plain Bordeaux</p>

279
Q

<p>What style do wines from St-Julien generally deomstrate?</p>

A

<p>A more elegant style.</p>

280
Q

<p>How are wines from Margaux generally characterized?</p>

A

<p>Often described as feminine, with an emphasis on floral bouquet, exotic character and finesse.</p>

281
Q

<p>How are wines from St.-Estephe generally characterized?</p>

A

<p>Sturdy and full-bodied, with a slightly higher percentage of Merlot.</p>

282
Q

<p>What are the 5 First Growths of Bordeaux?</p>

<p>Which Chateau is unusual and for what reason?</p>

A

<p>-Latour</p>

<p>-Lafite-Rothschild</p>

<p>-Mouton-Rothschild (not originally classified as a First Growth in 1855, later added in 1973)</p>

<p>-Margaux</p>

<p>-Haut-Brion</p>

283
Q

<p>Where does Chateau Rieussec produce wine?</p>

<p>Who owns this property?</p>

A

<p>Sauternes.</p>

<p>Chateau Lafite-Rothschild</p>

284
Q

<p>What 2 terms can be applied to wines outside the Crus Classé classification?</p>

<p>What are the differences bewtween them?</p>

A

<p>Cru Artisan and Cru Bourgeois.</p>

<p>Cru Artisan: Reserved for smaller estates (smaller than 5 ha), the list is reviewed every 10 years. Wines must be from 1 of the 8 Medoc communes.</p>

<p>Cru Bourgeois: A superior designation that must be applied for each year; applies only to the individual wine and not the entire estate. Wines must be from 1 of the 8 Medoc communes.</p>

285
Q

<p>Within the context of Bordeaux, what is unique about the classification system in St-Emilion?</p>

A

<p>It forms part of the appellation system.</p>

286
Q

<p>What 3 components dominate the soil of Pomerol?</p>

<p>What is the subsoil made from?</p>

<p>What is the French term for this specific subsoil?</p>

A

<p>Clay, Sand and Gravel.</p>

<p>Subsoil: Iron pan and Rich Clay (Crasse de Fer / literally "Iron Dirt/Grime")</p>

287
Q

<p>Chateau Lynch-Moussas is a \_\_\_ Growth in which commune?</p>

A

<p>5th Growth, Pauillac</p>

288
Q

<p>Cabernet Franc is most associated with which appellation in Bordeaux?</p>

<p></p>

A

<p>St. Emilion</p>

289
Q

<p>What is the most planted grape in Bordeaux?</p>

<p></p>

A

<p>Merlot</p>

290
Q

<p>Chateau Ducru-Beaucaillouis a \_\_\_ Growth in which commune?</p>

A

<p>2nd Growth / St.-Julien</p>

291
Q

<p>Chateau Marquis D'alesme Beckeris a \_\_\_ Growth in which commune?</p>

A

<p>3rd Growth / Margaux</p>

292
Q

<p>Chateau Montroseis a \_\_\_ Growth in which commune?</p>

A

<p>2nd Growth / St.-Estephe</p>

293
Q

<p>Chateau Pape-Clementis locatedin which commune?</p>

<p>What is significant about this estate?</p>

A

<p>Pessac - Leognan</p>

<p>It is the oldest Chateau in Bordeaux, celebrating its 700th harvest in 2006.</p>

294
Q

<p>Chateau Pichon-Longueville Baronis a \_\_\_ Growth in which commune?</p>

A

<p>2nd Growth / Pauillac</p>

295
Q

<p>Where, specifically, is the Lafite-Rothschild estate situated?</p>

<p>What are the 3 major vineyard areas?</p>

A

<p>-The northern end of Pauillac, close to Cos d'Estournel in St-Estephe.</p>

<p>1. Hillsides around the chateau.</p>

<p>2. "Les Carruades" plateau to the west.</p>

<p>3. 4.5 ha in St-Estephe (technically entitles to the Pauillac appellation.)</p>

296
Q

<p>How are Chateau Lafite-Rothschild and Chateau Latour geographically situated in Pauillac?</p>

<p>How do the wines differ stylistically?</p>

A

<p>Chateau Lafite-Rothschild: Very northern end of Pauillac, near St-Estephe.</p>

<p>Chateau Latour: Very southern end, near St - Julien.</p>

<p>Wines from Lafite-Rothschild tend to be smooth, finessed, perfumed, polished.</p>

<p>Those from Latour trend towards firmness, solidity, power.</p>

297
Q

<p>Identify 9 superior vintages of Bordeaux between 1950 and 1990:</p>

A

<p>1990/1989/1985 /1982 /1970/1966/1961/1959 /1953</p>

298
Q

<p>Why is 1982 such ahistorically significant vintage in Bordeaux?</p>

<p>What was the vintage like, on the whole?</p>

A

<p>- Rise of Robert Parker as an unequivocally influential critic. Identified the importance of the vintage, encouraged people to buy as much 1982 as they could.</p>

<p>- This brought a huge cash-flow into Bordeaux, marking the end of the "Old Era" and the beginning of Modern Bordeaux; producers began focusing on power and richness, leading to more manipulation of the wines and attempts to recreate this historic vintage.</p>

<p>-Long, hot, dry year yielding rich, ripe, opulent wines.</p>

299
Q

<p>Who was Émile Peynaud, and why was he so significant?</p>

A

<p>- A French oenologist known as the "forefather of modern oenology."</p>

<p>- Encouraged winemakers in Bordeaux to harvest later (they had been harvesting earlier to avoid rot), limit yields, use only the best fruitand pursue a richer, riper style of wine that elevated quality over quantity.</p>

<p>- Also encouraged winemakers to create 2nd and 3rd labels, made with grapes that were of lesser quality.</p>

300
Q

<p>What are 2 hallmarks of wines from Chateau Latour?</p>

A

<p>- Very slow to mature; highly tannic in youth.</p>

<p>- Remarkably consistent, equally impressive in vintages considered great, average or even disappointing.</p>

301
Q

<p>Describe the soil and topological factors that contribute to Petrus' power and opulence:</p>

A

<p>- Iron-rich clay soils (crasse de fer) give the wines power and structure.</p>

<p>- Clay helps retain water, creates a cooler mesoclimate ideal for early-ripening Merlot.</p>

<p>- Average age of vines = 45 years.</p>

<p>- Located on a gentle slope which aids in draining.</p>

302
Q

<p>What is unique about the composition of Petrus' wine?</p>

A

<p>Almost entirely Merlot, whereas much of Right Bank wine is Merlot blended with Cabernet Franc.</p>

303
Q

<p>Merlot?</p>

A

<ul>
<li><strong>Merlot (56%)</strong>

<ul>
<li>Progeny of Cabernet Franc</li>
<li>Early flowering (frost risk), coulure risk and prone to rot</li>
<li>Responds to damp, cool soils that retain moisture (St Emilion, Pomerol, Entre deux Mers)</li>
<li>dominant in Right bank and in the cooler northern Medoc (St Estephe)</li>
<li>Medium to full bodied (full bodied in top estates) and medium tannins</li>
<li>Flavours – medium to pronounced intensity fruit- strawberry, red plum with herbaceous flavours in cooler years – cooked blackberry, black plum in hotter years)</li>
<li>medium to high alcohol</li>
</ul>
</li>
</ul>

304
Q

<p>Cabernet Sauvignon</p>

A

<p>· Cabernet Sauvignon (20%)</p>

<p>o Progeny of Cabernet Franc and Sauvignon Blanc</p>

<p>o Small sized berries with thick skin and large pips – concentrated phenolics</p>

<p>o Long Ageing potential and affinity for oak</p>

<p>o Moderate yields, deep coloured, tannic, full bodied with pronounced intensity violet, blackcurrant, black cherry flavours, aromas: tomato leaf, herbaceous, menthol</p>

<p>o Medium alcohol and high acidity/tannins</p>

<p>o dominant in Left bank</p>

305
Q

<p>Cabernet Franc</p>

A

<ul>
<li><strong>Cabernet Franc (10%)</strong>

<ul>
<li>Co parent of Cabernet Sauvignon and Merlot</li>
<li>Prefers cool inland climates</li>
<li>A role in Left bank but larger role in Right bank wines</li>
<li>Buds and matures early, hence easier to ripen fully than Cabernet Sauvignon</li>
<li>Earlier maturing than Cabernet Sauvignon</li>
</ul>
</li>
</ul>

<p>Contributes light-medium body, high acidity, medium to pronounced intensity red fruit (redcurrant, raspberry), floral (violet) aromas – and leafy aromas if not fully ripened with medium tannins</p>

306
Q

<p>Petit Verdot</p>

A

<ul>
<li><strong>Petit Verdot (1%)</strong>

<ul>
<li>Late ripening – later than Cabernet Sauvignon</li>
<li>Thick skinned, disease resistant</li>
<li>Makes concentrated, tannic, spicy, deeply coloured wines in riper seasons</li>
<li>Out of favour but a valuable contributor in warmer seasons with its tannic structure and powerful flavours</li>
<li>Generally less than 5% of a Bordeaux blend</li>
</ul>
</li>
</ul>

307
Q

<p>Cot/Malbec</p>

A

<ul>
<li><strong>Cot/Malbec (1%)</strong>

<ul>
<li>Sensitive to coulure, frost, downy mildew and rot!</li>
<li>Not in favour in Bordeaux</li>
<li>Typically, the wines have:
<ul>
<li>Medium to pronounced levels of violet, red/dark plum fruit</li>
<li>Med to medium + acidity, medium to high tannins</li>
<li>Very deep colour – deep ruby to purple</li>
</ul>
</li>
<li>Has the disadvantages of Merlot in cooler seasons without the elegant flavours</li>
</ul>
</li>
</ul>

308
Q

<p>Semillon</p>

A

<ul>
<li><strong>Semillon (6%)</strong>
<ul>
<li>Mid ripening varietal</li>
<li>Thin skinned - susceptible to botrytis/noble rot</li>
<li>Can carry high yields</li>
<li>Wines:
<ol>
<li>Light intensity apple, lemon – and if under ripe grassy flavours</li>
<li>With a medium body, medium alcohol, medium to medium + acidity</li>
</ol>
</li>
<li>Golden/copper toned grape variety</li>
<li>Easy to cultivate, vigorous, resistant to coulure & disease</li>
<li>Used in Bordeaux:
<ol>
<li>Bordeaux AOC dry whites from Entre-deux-Mers</li>
<li>Often blended with Sauvignon Blanc in dry wines (Graves)</li>
<li>Adds richness, colour and pronounced honey and dried fruits notes in sweet unfortified wines (Sauternes, Barsac) – and it also moderates the more intense flavours and high acidity of Sauvignon Blanc in these wines</li>
</ol>
</li>
</ul>
</li>
</ul>

309
Q

<p><strong>Sauvignon Blanc</strong></p>

A

<ul>
<li><strong>Sauvignon Blanc (6%)</strong>

<ul>
<li>Green skinned</li>
<li>Buds early and ripens early</li>
<li>Vigorous rootstock – use low vigour rootstock and canopy management</li>
<li>Wines:
<ol>
<li>Grassy, green fruits, elderflower with high acidity, light-medium body</li>
<li>Blended with Semillon to give high acidity and intense aromatic flavours</li>
</ol>
</li>
</ul>
</li>
</ul>

310
Q

<p>Muscadelle</p>

A 
<ul>
	<li>Muscadelle (1%)
	<ul>
		<li>Minor constituent in sweet white wines</li>
		<li>Used exclusively in blends to add fruitiness (grape aromas/muscat) and perfume</li>
	</ul>
	</li>
</ul>
311
Q

<p>The Bordeaux vineyard area?</p>

<p>what changes are occurring/</p>

A

<ul>
<li><strong>Size: 110,000ha = #1 AOC area under vine in France </strong>before Rhône</li>
<li>Has been a recent reduction in total vineyard area – govt. sponsored vine pull scheme – oversupply of basic Bordeaux AOC wines</li>
<li>Concentration of ownership with:</li>
</ul>

<ul>
<li>Avg holding going from <strong>5ha in 1987 to</strong> <strong>14.5ha in 2011</strong></li>
<li>23% biggest vineyard owners own 64% of vineyards</li>
</ul>

312
Q

<p>The vineyard practices of Bordeaux?</p>

<p>what density of plantings</p>

A

<p>Vineyard methods:</p>

<ul>
<li><strong>Guyot</strong> training system – CANE PRUNING:

<ul>
<li>single arm (St Émilion)</li>
<li>or double arm (Médoc) on low wires</li>
</ul>
</li>
<li>Vine density 4,500 - 10,000 vines/ha
<ul>
<li>Density is higher on top estates where land is expensive and the low fertility of the soil and moderate climate help to control vigour</li>
<li>Specialised equipment is needed to manage these vineyards</li>
</ul>
</li>
<li>Easy <strong>mechanization </strong>because flat land</li>
</ul>

<ul>
<li>Majority of vineyards <strong>harvested by machine </strong>excl. for sweet wine for bunch selection and triage</li>
<li>Canopy management is needed due to the disease pressure of a humid maritime climate
<ul>
<li>Leaf removal – generally later in the season to avoid burning the bunches</li>
<li>Bunch thinning
<ul>
<li>to allow better sunlight onto the bunches, less overlapping and control yield</li>
<li>not popular anymore – instead aim to prune to lower bud numbers to lower yield</li>
</ul>
</li>
</ul>
</li>
</ul>

313
Q

<p>average yield of Bordeaux?</p>

A

<p>50 hL/ha</p>

314
Q

<p>at harvest - grape selection?</p>

A 
<ul>
	<li>Grapes selection at harvest:
	<ul>
		<li>Only for high quality wines
		<ul>
			<li>Firstly in the vineyard by the hand pickers</li>
			<li>Secondly at the winery (“<strong>triage</strong>”) – on a sorting table or optical sorter</li>
		</ul>
		</li>
		<li>At high end wineries they aim to pick separately where they have differences in quality levels so they can high grade the fruit into individual small parcels</li>
	</ul>
	</li>
</ul>
315
Q

<p>What are the different options taken during the fermentation process in Bordeaux?</p>

A

<ul>
<li>Fermentation
<ul>
<li>Almost always destemmed</li>
<li>In closed vats (Cuves) with pump overs normally</li>
<li>Cultured yeasts used</li>
<li>Different vessels – wood, SSteel and Concrete</li>
<li>Temperature control – higher than new world – up to 30 degrees max.</li>
<li><strong>Early drinking styles:</strong>
<ul>
<li>Mid-range fermentation temperatures</li>
<li>Short time on skins after fermentation, 5-7 days</li>
<li>Achieves good primary fruit without too much tannin extraction</li>
</ul>
</li>
<li><strong>Ageworthy styles</strong>
<ul>
<li>Mid-range to warm fermentation temperatures</li>
<li>14-30 days on skins after fermentation</li>
<li>This allows more tannin extraction and structure to the wine</li>
</ul>
</li>
<li>Sometimes extended maceration for colour and tannins</li>
</ul>
</li>
</ul>

316
Q

<p>for Pressing - what is the process for high quality red wines?</p>

A

<p>· Pressing</p>

<p>• The free run juice is drained off</p>

<p>• Pressing using pneumatic presses, modern vertical or hydraulic presses</p>

<p>The press wine (like the free run) is put into a 225 litre barrel (barrique)</p>

317
Q

<p>How is MLF treated in red winemaking in Bordeaux?</p>

A

<ul>
<li>MLF
<ul>
<li>In tank for inexpensive wines and also because it is safer than risk MLF not going through</li>
<li>In wood – you can achieve better integration of oak into the wine – done by many top estates but run the risk of MLF not going through in barrel if too cold</li>
<li>Some wineries will heat their cellars to assist MLF to go through</li>
<li>Note: because for en primeur the wines will be tasted in Spring next year so many top estates will inoculate to ensure MLF goes through rapidly</li>
</ul>
</li>
</ul>

318
Q

<p>Maturation for red wines is key in Bordeaux - how is it different between entry level and high quality wines?</p>

A

<ul>
<li>Maturation
<ul>
<li>Entry level
<ul>
<li>aged in stainless steel, concrete vats, large vats for 4-6 months</li>
<li>Oak chips may be added</li>
</ul>
</li>
<li>High quality
<ul>
<li>Matured in French Oak barriques</li>
<li>Mixture of first, second and third use barrels</li>
<li>Top estates will use up to 100 percent new Oak</li>
<li>Matured for 18 to 24 months, racked every three months normally</li>
<li>Some use microoxygenation instead of racking, to soften the tannins</li>
</ul>
</li>
<li>Barrel selection and handling
<ul>
<li>Winemakers normally opt for a range of coopers to add complexity</li>
<li>Level of toast is medium to medium plus</li>
</ul>
</li>
</ul>
</li>
</ul>

319
Q

<p>Blending - the timing? different depending on need?</p>

A

<ul>
<li>Blending
<ul>
<li>Most estates, if showing in the spring ‘en primeur’ tastings, blend over winter
<ul>
<li>Gives a near final blend for showing</li>
<li>Plus declassifies parcels for the 2nd or 3rd labels or for sale as bulk</li>
</ul>
</li>
<li>Minority of estates wait until a few months before bottling
<ul>
<li>Better able to assess each component</li>
</ul>
</li>
<li>Many of the top estates work with a winemaking consultant who primarily assists with the blending process (Michel Rolland)</li>
</ul>
</li>
</ul>

320
Q

<p>reverse osmosis - why is this used sometimes?</p>

A

<ul>
<li><strong>Concentration through reverse osmosis</strong>

<ul>
<li>higher alcohol, smooths harsh tannins, stablilizes colour.</li>
<li>Wines more approachable in youth. Important in cool vintages.</li>
</ul>
</li>
</ul>

321
Q

<p>What are the two methods of Rose production in Bordeaux and the two different styles that go with that?</p>

A

<ul>
<li>two styles made in Bordeaux
<ul>
<li>deeply coloured, full bodied, traditional CLAIRET
<ul>
<li>made with younger vines or,</li>
<li>short maceration and bleeding off method, i.e. saignee</li>
<li>traditionally made with Merlot or Cabernet Sauvignon</li>
</ul>
</li>
<li>lighter coloured Rose – a newer style
<ul>
<li>more likely direct pressed off – i.e. red fruit put straight in the press and pressed off straight away</li>
</ul>
</li>
</ul>
</li>
</ul>

322
Q

<p>Why is botrytis cinerea affected fruit so much better than late harvest or chaptalised wines?</p>

A

<ul>
<li>Botrytis works to improve quality by:
<ul>
<li>Alters considerably the flavour and aroma of the finished wine</li>
<li>Stimulates the production of glycerol</li>
<li>Slightly increases the concentration of tartaric acid</li>
<li>Reduces the water content of the grapes by over 50%</li>
<li>Increases the concentrations of sugar in grapes</li>
<li>Due to the above the wine made from botrytis affected fruit is different to just late harvest or sweetened wine</li>
<li>Key points are increased complexity of flavours, the additional texture from the glycerol, and naturally high sugar levels balanced by good levels of natural acidity</li>
</ul>
</li>
</ul>

323
Q

<p>What additional costs does a classed growth have in the wine production versusan entry level Bordeaux?</p>

A 
<ul style="list-style-type:circle;">
	<li>A classed growth has many additional costs:
	<ul style="list-style-type:circle;">
		<li>Increased vine density</li>
		<li>Harvest costs</li>
		<li>Higher viticultural costs</li>
		<li>Lower yield</li>
		<li>Rigorous grape selection</li>
		<li>Barrel ageing</li>
	</ul>
	</li>
</ul>
324
Q

<p>What proportion of Bordeaux wine is exported?</p>

<p>Biggest export market?</p>

<p>what % is cooperative production?</p>

A

<p>2/3rds! with less than half of that staying in the EU</p>

<p>China biggest market since 2010</p>

<p>25%</p>

325
Q

<p>White wine vinification - this is a long answer - go through the steps and the options for inexpensive vs. premium white wines.</p>

A

<ul>
<li>picking – can be done by machine or by hand so long as the fruit quality is good</li>
<li>after arrival at the winery, firstly crushed or just destemmed
<ul>
<li>pressing immediately
<ul>
<li>maximum freshness, less phenolics taken into the juice</li>
</ul>
</li>
<li>or left on skins after crushed/destemmed up to 24 hours
<ul>
<li>gives more aromatic and phenolic complexity</li>
<li>need good clean grapes or else off flavours taken into the juice</li>
</ul>
</li>
</ul>
</li>
<li>Early drinking styles
<ul>
<li>Cool ferment in stainless steel tanks to maintain aromatics and freshness</li>
<li>Remain in tank (most likely racked off gross lees) for a few months</li>
<li>Then clarified, cold stabilised and bottled</li>
</ul>
</li>
<li>Premium styles
<ul>
<li>Left on fine lees for 6 to 12 months</li>
<li>Gives more weight and complexity</li>
</ul>
</li>
<li>Highest quality styles
<ul>
<li>Fermented and aged in barriques – proportion of new oak</li>
<li>Lees stirring (batonnage) to give good lees contact and avoid off flavours – struck match (sulphidic notes (which is sometimes seen as a positive style feature)</li>
</ul>
</li>
<li>On all of the above styles – MLF may or may not be blocked depending on whether the winemaker wants to keep the acidity and freshness in the wine</li>
</ul>

326
Q

<p>The process in the vineyard of making sweet white wine in Bordeaux?</p>

A

<ul>
<li><strong>In the Vineyard</strong>

<ul>
<li>Yields need to be kept low in the vineyard – down to 1/3rd of average yields</li>
<li>Achieved by pruning to low bud numbers and then bunch thinning any damaged or diseased fruit to ensure the likelihood of grey rot is minimised</li>
<li>Maximum yield is 25hL/ha – but most top estates only achieve 10hL/Ha.</li>
<li>Chateau d’Yquem is around 9 hL/Ha.</li>
<li>Picking has to be hand and well trained to only pick the noble rot affected bunches</li>
<li>Depending on the season and the end product pickers may make multiple passes through a vineyard</li>
<li>Picking may run from September to November</li>
<li>How much botrytis ends up in the wine depends on:
<ul>
<li>The seasonal conditions</li>
<li>Location of the vineyards in relation to where mists form</li>
<li>Willingness of the estates to wait for the optimum time for botrytis</li>
<li>Ability of the estate to pick in multiple passes</li>
</ul>
</li>
<li>Why is botrytis cinerea affected fruit so much better than late harvest or chaptalised wines?
<ul>
<li>Botrytis works to improve quality by:
<ul>
<li>Increases the concentrations of sugar in grapes</li>
<li>Reduces the water content of the grapes by over 50%</li>
<li>Slightly increases the concentration of tartaric acid</li>
<li>Stimulates the production of glycerol</li>
<li>Alters considerably the flavour and aroma of the finished wine</li>
</ul>
</li>
<li>Due to the above the wine made from botrytis affected fruit is different to just late harvest or sweetened wine</li>
<li>Key points are increased complexity of flavours, the additional texture from the glycerol, and naturally high sugar levels balanced by good levels of natural acidity</li>
</ul>
</li>
</ul>
</li>
</ul>

327
Q

<p>The sweet wine making in the winery - what are options for premium and inexpensive wines?</p>

A

<ul>
<li>In the winery
<ul>
<li>Treated like a white wine</li>
<li>Chaptalisation is allowed in many of the regions but not used by quality focussed Chateaus</li>
<li>Fermented in a mixture of stainless steel, concrete tanks and barriques
<ul>
<li>Fermentation in top quality regions like Sauternes stops naturally once alc. reaches 14% due to the high alcohol</li>
<li>In lesser regions, like Loupiac, the fermentation may be stopped by chilling, addition of SO2 or sterile filtration</li>
</ul>
</li>
<li>Aged for varying periods in these vessels</li>
<li>Top quality wines
<ul>
<li>Typically barrel fermented – better integration of oak and fruit flavours</li>
<li>High portion of new oak and barrel aged for 18-36 months</li>
<li>Amount of new oak varies from 30 to 50 percent – but d’Yquem is 100%</li>
</ul>
</li>
<li>Lesser quality wines – stored in tank (unoaked) and released a year later</li>
</ul>
</li>
</ul>

328
Q

<p>Name the Premium Crus of 1855 classification?</p>

A

<p><strong>PREMIERS CRUS – translates to ‘First Growth’</strong></p>

<p>Château Haut-Brion (in Graves)</p>

<p>Château Latour</p>

<p>Château Lafite-Rothschild</p>

<p>Château Mouton-Rothschild (since 73 only) Château Margaux</p>

329
Q

<p>The second growths of 1855 classification</p>

A

<p><strong>Second growth</strong></p>

<ul>
<li>x 14</li>
<li>Ch. Cos d'Estournel (St-Estephe)</li>
<li>Ch. Leoville Barton (St-Julien)</li>
<li>Ch. Montrose (St-Estephe)</li>
</ul>

330
Q

<p>The third through fifth growths in 1855 classification - how many and name a few if you can!</p>

A

<p><strong>Third growth</strong></p>

<ul>
	<li>x 14</li>
	<li>Ch. Palmer (Margaux)</li>
	<li>Ch. Calon-Ségur (St-Estephe)</li>
</ul>

<p><strong>Fourth growth</strong></p>

<ul>
	<li>x 10</li>
	<li>Chateau Talbot (St-Julien)</li>
	<li>Chateau Lafon-Rochet (St-Estephe)</li>
</ul>

<p><strong>Fifth growth</strong></p>

<ul>
	<li>x 18</li>
	<li>Ch. Grand-Puy-Lacoste (Pauillac)</li>
	<li>Ch. Lynch-Bages (Pauillac)</li>
</ul>
331
Q

<p>changes to 1885 classification?</p>

<p>how much of Medoc production does it represent?</p>

A

<p>The classification only changed once (to promote Mouton Rothschild from 2nd to 1st growth) since 1855 > arguments as to whether it is still reliable.</p>

<p>‘Cru Classe’ represents about 25% of all Medoc wine produced</p>

<p>All classed growths must be bottled at the estate</p>

332
Q

<p>What is the hierarchy for Cru Bourgeois from the recent 2018 vintage review?</p>

A 
<ul>
	<li>From Vintage 2018:
	<ul>
		<li>Cru Bourgeois</li>
		<li>Cru Bourgeois Supérieur</li>
		<li>Cru Bourgeois Exceptionnel</li>
		<li>The term will be used for FIVE years then a new assessment done</li>
		<li>Starts with the 2018 vintage and runs from then for five years?</li>
	</ul>
	</li>
</ul>
333
Q

<p>Graves classification?</p>

A

<ol>
<li><strong><u>Graves 1959 Classification</u></strong></li>
</ol>

<ul>
<li>Graves first classified in 1953 then amended slightly in 1959</li>
<li>No hierarchy -> all wines are ‘cru classé’</li>
<li>16 Château with 13 reds and 9 whites (Includes Ch Haut-Brion)</li>
<li>All within the Pessac Leognan region</li>
</ul>

334
Q

<p>The reds and whites made under the Bordeaux AOC - what are they mainly made from and taste like?</p>

A

<ul>
<li><strong>Red wines</strong>

~~~
<ul>
<li>Typically from Merlot</li>
<li>Medium intensity red fruit, high acidity, medium+ tannins, medium body and medium alcohol</li>
<li></li>
</ul>
</li>
<li><strong>White wines</strong>
<ul>
<li>Increasing amounts of Sauvignon Blanc</li>
<li>Medium intensity, gooseberry and lemon fruit, medium body high acidity and medium alcohol</li>
</ul>
</li>
</ul>

~~~

335
Q

<p>Bordeaux Superieur AOC - what is the designation mean in terms of differences to Bordeaux AOC?</p>

A

<ul>
<li><strong>Bordeaux Supérieur AOC</strong>: Bordeaux AOC <strong>+0.5%</strong>; mainly reds but can be white.

<ul>
<li>Maximum yields for <strong>Bordeaux Supérieur AOC:</strong></li>
<li>59hL/Ha for Reds <strong>(vs. 60 hL/Ha for Bordeaux AOC)</strong></li>
<li>Four times more Bordeaux AOC Red made than Bordeaux Supérieur red</li>
<li>Generally more concentrated and ambitious than Bordeaux AOC</li>
<li>Aged in oak for at least 10 months</li>
</ul>
</li>
</ul>

336
Q

<p>Cotes de Bordeaux AOC - what are the communesunder this AOC?</p>

A

<p><strong>COTES DE BORDEAUX AOC</strong></p>

<ul>
<li>Created in 2009 for a group of appellations, right bank and entre-deux-mers</li>
<li>They are: Blaye, Castillon, Francs, Cadillac</li>
<li>Can call themselves: Blaye Cotes de Bordeaux, etc</li>
<li>For red wines – the maximum yield is 55hL/Ha and 52hL/Ha if commune name attached</li>
<li>Red wines similar in price and style to Medoc AOC</li>
<li>White wines are also allowed</li>
<li>MERLOT is the dominant varietal</li>
<li>Plus MALBEC is in 10% of its hectares – unusually high percentage</li>
</ul>

<p></p>

337
Q

<p>What do Medoc and Haut Medoc AOCs have in common?</p>

A

<p><strong> Medoc + Haut Medoc AOCs</strong></p>

<ul>
<li>Red wine only</li>
<li>Maximum yield is 55 hL/Ha.</li>
<li>Can only sold after mid June in the year following harvest</li>
<li>Both located on the left bank of the Gironde, north of Bordeaux</li>
</ul>

338
Q

<p>Medoc AOC - detail the AOC, soils, wines</p>

A

<p><strong>M</strong><strong>ÉDOC </strong><strong>AOC (</strong>●<strong>) – 5,000ha / 37m btls</strong></p>

<ul>
<li>Was traditionally called Bas-Medoc – which means lower Medoc</li>
<li>North of St Estèphe</li>
<li>Soils predominantly clay with some gravel but not as well-drained and <strong>heavier</strong></li>
<li>Almost equal portions of Merlot and Cabernet Sauvignon</li>
<li>Can be earthy, rustic and even a bit lean.</li>
<li>Majority sold in bulk to coops or the Bordeaux trade for generic wines</li>
<li>Some quality wines from individual Châteaux e.g. Potensac, Les Ormes Sorbet and Vieux Robin.</li>
</ul>

339
Q

<p>Haut-Medoc AOC?</p>

A

<p><strong>H</strong><strong>AUT</strong><strong>-M</strong><strong>ÉDOC </strong><strong>AOC (</strong>●<strong>) – 4,500ha / 30m btls</strong></p>

<ul>
	<li>Just North of St Estèphe down to the outskirts of Bordeaux</li>
	<li><strong>More Gravel soils – warm and free draining</strong></li>
	<li>Cabernet Sauvignon 50%, Merlot 44%</li>
	<li>Best wines have same deep colour, concentration and ageing potential as classed growths</li>
	<li>Includes 6 communal appellations,
	<ul>
		<li>4 are famous and for red wine only @ 57hL/Ha.:
		<ul>
			<li><strong>St Estèphe</strong></li>
			<li><strong>Pauillac</strong></li>
			<li><strong>St Julien</strong></li>
			<li><strong>Margaux</strong></li>
		</ul>
		</li>
		<li>Two are not famous:
		<ul>
			<li>Listrac</li>
			<li>Moulis</li>
		</ul>
		</li>
	</ul>
	</li>
</ul>

<p></p>

340
Q

<p>Typically what do the wines from Haut Medoc taste like?</p>

A

<ul>
<li><strong>Typically the wines from the Haut Medoc and communes are:</strong>

~~~
<ul>
<li>Pronounced intensity</li>
<li>Blackcurrant, green bell pepper (especially cooler areas), red plum fruit</li>
<li>with vanilla and cedar oak notes</li>
<li>Medium to high alcohol</li>
<li>High tannins and medium+ body</li>
</ul>
</li>
</ul>

~~~

341
Q

<p>St Estephe AOC?</p>

A

<p><strong>Saint-Estèphe AOC (</strong>●<strong>) – 1,200ha / 8.3m btls</strong></p>

<ul>
<li>Most northerly</li>
<li><strong>More Merlot than other communes, at 40%</strong></li>
<li><strong>Cabernet is 50%</strong></li>
<li>Gravel + limestone + clay soils mean less draining and cooler soils which delay ripening</li>
<li>Higher acidity in the fruit</li>
<li>Style softened with more Merlot</li>
<li>Due to cooler climate, has a reputation for ‘rustic’ wines that take time to soften the tannin</li>
<li>Use of <strong>concentration </strong>techniques (including reverse osmosis)</li>
<li>The wines are split by:
<ul>
<li>54% Crus Bourgeois (e.g Ch Haut Marbuzet, Meney, De Pez),</li>
<li>20% classed growths
<ul>
<li>Montrose 2nd, Cos d'Estournel 2nd</li>
<li>Calon Segur 3rd</li>
<li>Lafon Rochet 4th</li>
<li>Cos Labory 5th</li>
</ul>
</li>
<li>17% for the only cooperative in the area</li>
</ul>
</li>
</ul>

342
Q

<p>Pauillac AOC</p>

A

<p><strong>Pauillac AOC (</strong>●<strong>) – 1,200ha / 8.1m btl</strong></p>

<ul>
<li>Deep gravelly soils and close proximity to Gironde</li>
<li>considered the best in Haut Médoc.</li>
<li>Cabernet Sauvignon territory w powerful concentrated, long-lived reds – high tannin and high acid wines
<ul>
<li>62% planted of Cabernet Sauvignon</li>
<li>Top estates have up to 70-80 percent in the blend</li>
</ul>
</li>
</ul>

<ul>
	<li>3 of the 5 first growths:
	<ul>
		<li>Latour,</li>
		<li>Lafite Rothschild</li>
		<li>Mouton-Rothschild</li>
	</ul>
	</li>
	<li>85% of the wines produced are ‘Cru Classe’ – the highest portion in Haut Medoc</li>
</ul>
343
Q

<p>Saint Julien AOC</p>

A

<p><strong>Saint-Julien AOC (</strong>●<strong>) – 900ha / 6m btls</strong></p>

<ul>
<li>2 well-exposed & well-drained gravelly plateau on Gironde estuary;</li>
<li>smallest of Médoc’s top 4 communes – 900 Ha.</li>
<li>Most homogeneous and reliable communes</li>
<li>Cabernet Sauvignon dominates plantings but wines show more mellow fruit and balance</li>
<li>Wine style between powerful structure of Pauillac and finesse of Margaux</li>
<li>80% of vineyards owned by 11 high profile Château committed to high level of quality</li>
<li>No first growths but ‘Cru Classe’
<ul>
<li>5 x2nd, Gruaud-Larose, Leoville-Barton</li>
<li>2 x 3rd</li>
<li>4 x 4th growths - Talbot</li>
</ul>
</li>
<li>that represent 80% of St Julien production</li>
</ul>

344
Q

<p>Margaux AOC</p>

A

<p><strong>Margaux AOC (</strong>●<strong>) – 1,500ha / 9m btls</strong></p>

<ul>
<li>Largest, most southerly & most isolated communal appellation; 5 villages incl. Margaux</li>
<li><strong>Varied soils </strong>(limestone, chalk, clay and sand) but fine wines mostly from gravelly soils</li>
<li>Best wines = deep colour, structure of top Médoc w a <strong>silkier texture </strong>and <strong>elegant perfumes</strong></li>
<li>Several Châteaux have failed to keep up with quality improvements</li>
<li>Slightly less Cabernet Sauvignon planted here – but it is still predominant - % not given</li>
<li>Ripens earlier than Pauillac and up to 7-10 days earlier than northern Medoc appellations</li>
<li><strong>1st Growth Chateau – Chateau Margaux</strong>
<ul>
<li>famous Chateau building,</li>
<li>75% Cabernet, 20% Merlot, 5% Cabernet Franc + Petit Verdot</li>
<li>Making a dry white wine from 100% Sauvignon Blanc</li>
<li>Revived from 1978 onwards</li>
</ul>
</li>
<li><strong>2</strong><strong>nd </strong><strong>growths</strong>:
<ul>
<li>Rauzan-Ségla,</li>
<li>Rauzan-Gassies,</li>
<li>Durfort-Vivens,</li>
<li>Lascombes,</li>
<li>Brane-Cantenac.</li>
</ul>
</li>
</ul>

<ul>
<li><strong>3</strong><strong>rd </strong><strong>growths</strong>,

~~~
<ul>
<li>Desmirail,</li>
<li>Ferrière,</li>
<li>Dubignon-Talbot</li>
<li><strong>Chateaux Palmer</strong>
<ul>
<li>Officially a 3rd growth</li>
<li>Has been a consistent quality performer for Margaux</li>
</ul>
</li>
</ul>
</li>
</ul>

~~~

345
Q

<p>Listrac AOC</p>

A

<ul>
<li><strong>Listrac AOC (</strong>●<strong>) – 650ha / 4.8m blts</strong>

<ul>
<li>Cool limestone-clay soils – less gravel than other communes</li>
<li><strong>Red wine only</strong></li>
<li><strong>Maximum of 45 hL/Ha. (40hL/Ha is the max for other Haut Medoc communes)</strong></li>
<li>Further from Gironde estuary – less of a moderating influence</li>
<li>Merlot more planted vs. Cabernet Sauvignon</li>
<li>Dominated by the Listrac co-operative</li>
<li>but also 20 Châteaux incl. Rothschild’s <strong>Chateau Clarke</strong></li>
</ul>
</li>
</ul>

346
Q

<p>Moulis AOC - small commune in Haut Medoc - what characteristics and name a key winery</p>

A

<ul>
<li><strong>Moulis AOC (</strong>●<strong>) – 600ha / 4m btls</strong></li>
</ul>

<ul>
<li><strong>Smallest communal appellation – red wine only</strong></li>
<li>Further from Gironde estuary</li>
<li>High proportion of limestone and clay + some gravel to the east</li>
<li>No classed growths, best wines from Cru Bourgeois e.g. <strong>Ch Chasse Spleen</strong></li>
</ul>

347
Q

<p>Graves AOC - where is it, what is it known for, what are the red wines predominantly made from ?</p>

A

<p><strong>GRAVES AOC (</strong>●●<strong>) – ~3,000ha / 24m btls</strong></p>

<ul>
<li>Large region extending 50km south of Bordeaux along the left bank of the Garonne;</li>
<li>Only region <strong>equally famous for whites & reds</strong></li>
<li>Whites on sandy soils and reds on gravelly soils</li>
<li>Cabernet-dominated wines are lighter in body and earlier maturing than Medoc</li>
<li>Increasing amount of red wine being made here (~1700 Ha RED to 700 Ha WHITE)</li>
<li><strong>Graves supérieur </strong>is another appellation for sweet wines.</li>
</ul>

348
Q

<p>Pessac-Leognan AOC</p>

A

<p><strong>PESSAC-LÉOGNAN AOC</strong><strong> (</strong>●●<strong>) – 1,600ha / 9m btls</strong></p>

<ul>
<li>Created in 1987 for the most celebrated part of the Graves district, directly south of the town of Bordeaux</li>
<li>Most urban wine area in Bordeaux; mostly red wine production</li>
<li>Home to only 1855 first growth outside of Médoc: <strong>Chateau Haut Brion</strong></li>
<li><strong>Contains all of the properties included in 1959 Graves classification</strong></li>
<li><strong>Production:</strong>
<ul>
<li><strong>Max 54hL/Ha</strong></li>
<li>1400 Ha of red grape production
<ul>
<li>Cabernet Sauvignon dominant</li>
<li>With some Merlot and Cabernet Franc</li>
</ul>
</li>
<li>270 Ha of white grape production – planted mainly on sandier soils</li>
</ul>
</li>
</ul>

349
Q

<p>Pessac has a reputation for white wine production - describe the wines and varietals</p>

A

<ul>
<li><strong>White Wine production (20%)</strong>

<ul>
<li>Reputation for the best dry white wines in Bordeaux</li>
<li>Made from Sauvignon Blanc, Sauvignon Gris, Semillon and Muscadelle (typically Sauvignon Blanc/Semillon blends)</li>
<li>Typically gooseberry, lemon, grapefruit with vanilla and clove</li>
<li>Using Barrel fermentation and maturation</li>
<li>The wines age over decades</li>
</ul>
</li>
</ul>

350
Q

<p>Red winein Pessac Leognan is similar to what communes?</p>

A

<ul>
<li><strong>Red Wine production (80%)</strong>

<ul>
<li>Distinct aroma of Minerals, Smoke and ‘warm bricks’</li>
<li>Similar in style and price to the four prestigious Medoc communes</li>
</ul>
</li>
</ul>

351
Q

<p>Sauternes AOC is where?</p>

A

<ul>
<li>Small area within the southern tip of the Graves area,
<ul>
<li>along the Garonne river, 40km away from Bordeaux</li>
<li>covers 5 communes incl. Sauternes and Barsac</li>
</ul>
</li>
</ul>

352
Q

<p>the specific mesoclimate of Sauternes?</p>

A

<ul>
<li>Specific <strong>mésoclimate</strong>

<ul>
<li>all communes close to two rivers (Ciron & Garonne).</li>
<li>In the Autumn, the cool spring-fed Ciron meets the warmer Garonne</li>
<li>evening mist form and linger until late morning when the sun burns them away</li>
</ul>
</li>
</ul>

353
Q

<p>What is the viticulture environment for Sauternes AOC?</p>

A

<ul>
<li><strong>Viticultural</strong>

~~~
<ul>
<li>Soils are heavy gravels and heavy clays</li>
<li>Semillon
<ul>
<li>80% of plantings</li>
<li>Thin skinned</li>
<li>Very susceptible to botrytis</li>
</ul>
</li>
<li>Sauvignon Blanc</li>
<li>tiny amount of Muscadelle</li>
<li>Very small yields - max <strong>25hl/ha </strong>yields</li>
<li>Chateau d’Yquem 9 hL/ha</li>
<li>Selective hand harvesting, with multiple passes and ‘triage’ (hand sorting at winery)</li>
</ul>
</li>
</ul>

~~~

354
Q

<p>Wine production for Sauternes AOC - what varietals, time in oak and how large is the AOC for sweet wines in Bordeaux</p>

A

<ul>
<li><strong>Wine production</strong>

<ul>
<li>Largest sweet wine AOC – 50% of all production in Bordeaux</li>
<li>from Sémillon / Sauvignon Blanc / Muscadelle;</li>
<li><strong>chaptalisation</strong> permitted in weaker vintages</li>
<li>the wines
<ul>
<li>Sémillon
<ul>
<li>typically 80% of the blend.</li>
<li>Provides the rich broad flavours</li>
</ul>
</li>
<li>Sauvignon blanc brings acidity & freshness.</li>
<li>Muscadelle for aromatics</li>
</ul>
</li>
<li>18 to 36 months in oak (30 to 100% new)</li>
<li>Very costly to make due to time consuming and labour-intensive harvests</li>
</ul>
</li>
</ul>

355
Q

<p>Barsace AOC - soils, style compared to Sauternes?</p>

A

<p><strong>B</strong><strong>ARSAC </strong><strong>AOC (Sweet wines only) - 540ha</strong></p>

<ul>
<li>Unique situation amongst the 5 Sauternes communes with proximity to Ciron river and alluvial soils</li>
<li>Soils are mainly shallow limestone derived</li>
<li>Lighter, drier, higher acidity and more elegant wines vs. Sauternes</li>
<li>Considered as being a step above other communes</li>
<li>Can be registered as Sauternes AOC or Barsac AOC</li>
</ul>

<p><strong>Ch Climens, Coutet & Doisy-Daëne </strong>count amongst the top estates</p>

356
Q

<p>A tasting note for Sauternes - write one out.</p>

A

<p>TASTING NOTE:</p>

<ul>
	<li>Medium golden</li>
	<li>Pronounced aromas of citrus peel, honey, tropical fruit (mango), vanilla oak</li>
	<li>Full bodied with high alcohol, medium to medium+ acidity</li>
	<li>Sweet finish</li>
	<li>Good to outstanding</li>
	<li>Mid-priced to super premium</li>
</ul>
357
Q

<p>Sales of sweet white wines - current trajectory? and changes to producers</p>

A

<p><strong>Sales of Sweet white wines</strong></p>

<ul>
<li>Sauternes and many other sweet wine producing areas have experienced a drop off in sales over the last 30 years</li>
<li>Some producers are therefore changing over to produce more dry white wines, i.e. Chateau Climens</li>
</ul>

358
Q

<p>Entre deux Mers AOC - where is it, soils, what wines are under this AOC ?</p>

A

<ol>
<li><strong>ENTRE-DEUX-MERS AOC (</strong>●<strong>) – 1,300ha</strong>

<ul>
<li>Second largest appellation in hectares – long way second though to Bordeaux AOC</li>
<li>Clay and sandy soils</li>
<li><strong>Max. yield of 65 hL/Ha</strong></li>
<li>Most vineyards use the Lenz Moser high vine trellising system</li>
<li><strong>ONLY whites mainly from Sauvignon blanc usually blended with Sémillon, Muscadelle & Ugni blanc</strong></li>
<li>2nd largest dry white AOC after Bordeaux AOC w around 100,000hl/yr</li>
<li>NB: reds from the area not allowed in AOC -> sold under Bordeaux and Bordeaux Superieur AOC</li>
<li>In fact the Entre-deux-Mers district has become the chief source of Bordeaux AOC red wines</li>
</ul>
</li>
</ol>

359
Q

<p>Sainte Croix du Mont and Loupiac?</p>

A

<p><strong>SAINTE CROIX DU MONT AOC (Sweet whites) – 380ha</strong></p>

<ul>
<li>Area in the south of Entre-deux-mers facing Barsac and Sauternes</li>
<li>A lesser area for sweet white wines</li>
<li>Increasing use of ‘noble rot’ and barrel maturation to improve quality</li>
<li>Max yield 40 hL/Ha and good to very good quality and inexpensive to mid-priced</li>
</ul>

<p><strong>LOUPIAC AOC</strong></p>

<p>Maximum 40 hL/Ha.</p>

<p>Produces sweet white wines, either botrytis affected or late harvest</p>

<p>Good to very good in quality, inexpensive to mid-priced</p>

360
Q

<p>Cote de Bordeaux AOCs on the Entre Deux Mers?</p>

A

<p><strong>CÔTES DE BORDEAUX AOCs on the ENTRE DEUX MERS (</strong>●<strong>)</strong></p>

<ul>
<li>Right bank of the Garonne, north of Ste Croix du Mont</li>
<li>Part of Cotes de Bordeaux since 2007 – Cadillac Cotes de Bordeaux and Premieres Cotes de Bordeaux</li>
<li><strong>Cadillac Cotes de Bordeaux</strong>
<ul>
<li>reds mainly from Merlot, blended w Cab Sauv and Franc</li>
<li>Fruity, medium-bodied wines to be drunk within 3-5 years</li>
</ul>
</li>
<li><strong>Premieres Cotes de Bordeaux</strong> – sweet white wines</li>
</ul>

361
Q

<p>Right bank soil is mainly ? soil</p>

<p>what does the soil and climate suit?</p>

<p>What is a typicalvarietal blend?</p>

A

<p>Limestone and clay</p>

<p>Merlot and Cabernet Franc</p>

<p>Typical right bank blend: 60% Merlot 30% Cabernet Franc 10% Cabernet Sauv (Ch. Pavie)</p>

362
Q

<p>What the five soil types seen in St Emilion?</p>

A

<ol>
<li>Limestone plateau > most top vineyards e.g. Clos Fourtet</li>
<li>Côtes:
<ul>
<li>slopes off the Plateau made of clay-limestone</li>
<li>Ausone, Pavie, Angelus</li>
</ul>
</li>
<li>Graves:
<ul>
<li>gravelly, pebbly soils in the northwest, bordering w Pomerol</li>
<li>Cheval Blanc, Ch Figeac</li>
</ul>
</li>
<li>Sables: sandy plateaux west and east of town > lighter + shorter lived</li>
<li>Dordogne plain: alluvial gravels directly below town > lighter + shorter lived</li>
</ol>

363
Q

<p>Saint Emilion Grand Cru AOC - how does it differ from the Saint Emilion AOC</p>

A

<p><strong>Saint Émilion Grand Cru AOC (</strong>●<strong>) </strong>:</p>

<ul>
<li>Same geographical delimitation but higher min abv, lower yields and approval by tasting panel required.</li>
<li>Own classification system; key estates include <strong>Ch Ausone, Angélus & Cheval Blanc</strong>.</li>
<li>Vineyard: maximum of 46hL/Ha</li>
<li>Wine Production: minimum of 20 months oak ageing</li>
</ul>

364
Q

<p>St Emilion satellites - name them and what variety dominates?</p>

A

<p><strong>St Emilion satellites: Lussac / Montagne / Puisséguin / Saint Georges Saint Émilion AOC (</strong>●<strong>) – 3,900ha</strong></p>

<ul>
<li>4 villages = northern extension of St Emilion hills & can add ‘St Émilion’ as a suffix</li>
<li>Same limestone-clay soils but later ripening cycle so autumn weather more critical</li>
<li>Wines Merlot-dominated, slightly more <strong>rustic</strong></li>
<li>Numerous small producers</li>
<li>The co-operative ‘Les producteurs reunis’ – 40% of Lussac & 20% Puisseguin production</li>
<li>Montagne-St Emilion largest division.</li>
</ul>

365
Q
A
366
Q

<p>Pomerol - where is it?</p>

A

<p>Pomerol AOC (●) – 800ha</p>

<p>- Small but prestigious appellation</p>

<p>- Maximum yield is 49hL/Ha.</p>

<p>- North-east of Libourne and North-west of St Emilion</p>

367
Q

<p>the soils and varietals of Pomerol</p>

A 
<ul>
	<li>Viticultural
	<ul>
		<li>No limestone but <strong>gravel, sand and clay</strong></li>
		<li>early ripening zone for Merlot (80% of plantings)</li>
		<li>mostly small estates – 6.5Ha.</li>
		<li>49 hL/Ha. max yields</li>
	</ul>
	</li>
</ul>
368
Q

<p>Winesof Pomerol?</p>

A

<ul>
<li>Wine production
<ul>
<li>Red and black plum, with noticeable vanilla and clove new oak flavour</li>
<li>High alcohol, medium+ to high acidity, medium+ to high tannins</li>
<li>Due to their tannin, acidity and high fruit concentration the wines age for many years</li>
</ul>
</li>
</ul>

<p></p>

369
Q

<p>Top Chateau of Pomerol</p>

<p>where are most of the top Chateau in Pomerol?</p>

A

<p>Petrus</p>

<p>top Chateaus are on the clay, gravel soil plateau</p>

370
Q

<p>Cotes de Bourg AOC</p>

A

<ul>
<li><strong>Côtes de Bourg AOC (</strong>●●<strong>) - 3,900ha</strong>

<ul>
<li>Right bank of the Gironde opposite Margaux</li>
<li>Hilly limestone and clay terrain w slightly warmer climate and one of the lowest rainfall in the region</li>
<li>Merlot dominates and wines are usually blended, occasionally w <strong>Cot/Malbec </strong>(10% of plantings) that gives liquorice notes to the wines</li>
<li>Red wines full-bodied and firm w earthy fruitiness.</li>
<li>Small proportion of white wines made from Ugni blanc and Colombard.</li>
</ul>
</li>
</ul>

<p>Top estates include <strong>Ch Roc des Combes & Ch Fougas</strong></p>

371
Q

<p>Cotes de Bordeaux AOC - name the Communes</p>

A

<p><strong>Côtes de Bordeaux AOC</strong></p>

<p>Group of appellations:</p>

<ul>
<li>Blaye, northern right bank opposite Medoc, red and white wines, mainly Merlot</li>
<li>Premières – Entre deux Mers – same AOC area as Cadillac but only sweet white wines</li>
<li>Cadillac – Entre deux Mers – red wine only – same AOC area as Premieres</li>
<li>Francs – right bank, north east of St Emilion, red and white wines, since 2007</li>
<li>Castillon – right bank, east of St Emilion, red wine only, since 2007</li>
<li>Dominant varietal is Merlot</li>
<li>Style and price similar to Medoc</li>
<li>55hL/Ha or 52hL/Ha. if commune name is added to label</li>
</ul>

D3 - Wines of the World (superset) (144 decks)

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