Bordeaux Flashcards
1
Q
Bordeaux climate
A
moderate maritime
2
Q
Bordeaux pine forest is called…
A
landes
3
Q
main climatic influences in Bordeaux
A
- Atlantic Ocean
- Landes pine forest
4
Q
atlantic ocean influences
A
- cools the area down
- atlantic storms
5
Q
main hazards in Bordeaux
A
- excessive rain
- frost
- hail
6
Q
pine forest location
A
left bank (mostly south Medoc and Graves)
7
Q
pine forest influence
A
protects from Atlantic Storm when is not present climate has more maritime influence and is cooler
8
Q
when excessive rain is important re vintage variation and negative results
A
- flowering (poor fruit set)
- throughout growing season (diseases)
- veraison (unripe fruit, fungal)
- harvest (dilute flavours)
9
Q
climate change in Bordeaux
A
hot dry summers with insufficient rainfall (low acidity, high alcohol)
10
Q
maritime influence is less present in which bank?
A
right
11
Q
best years in Bordeaux climatic specs
A
- gente heat (growing season)
- sufficient rainfall (growth/ripening)
- dry/warm early autumns (end ripening)
12
Q
worst years affected by frost in Bordeaux
A
1956 1991 2017
13
Q
best vineyard location in the Medoc
A
close to Gironde estuary moderating influences and frost protection
14
Q
how a vintage variation mainly affects the price
A
yields ex 2017 less 33% of total producton
15
Q
left bank soils
A
gravel and stones
small pocktes of clay (especially St-Estephe)
gravel is not high (highest 32m in Margaux) and mixed with clay and sand
16
Q
top estates vines are planted in gravel mounds called…
A
croupes
17
Q
how the soils of Left Bank Bordeaux originated
A
gravel and stones carried by floodwaters from Pyrenees and Massif Central
18
Q
gravel soil characteristics
A
- drains well (vine roots dry fast so rain is less of a problem, but can put vines in drought stress especially where soils are shallow)
- heat retention (stones/pebbles retain heat releasing it through the day)
19
Q
soils in Bordeaux right bank and grapes
A
- more clay in the Libournais area (Merlot)
- limestone plateau (Cabernet Franc)
- gravel
2 and 3 mostly borders Pomerol
20
Q
grape varieties planting %
A
70% merlot
20% cab sauv
10% cab franc
small plantings of all the other varietals
21
Q
merlot budding/ripening cycle
A
early budding mid ripening (can pick before early autumn rains)
22
Q
merlot hazards/diseases
A
- spring frost
- coulure
- drought
- botrytis bunch rot (sorting necessary)
they all reduce yields
23
Q
coulure
A
poor or imperfect pollinations leads to reduced yields
24
Q
coulure is caused by..
A
poor flowering conditions and/or imbalance of nutrients
25
two types of spring frost
1. advection (cold air dispaces warmer air, rare)
2. radiation (dry night, rapid cooling of the air around vines thanks to radiation from ground to air with no cloud cover or water vapuor concentration)
26
botrytis bunch rot problems
1. yield reduction
2. lowers quality
3. in red wines creates off flavour in fermentation
27
what botrytis bunch rot needs to form
1. wet and damp condition
2. loves sugar
28
merlot grape profile in bordeaux blends
mid/high-intensity fruit (red and herbaceous in cool vint, black in hot ones)
medium tannins
mid/high acidity
high alcohol
29
why Merlot is so widely planted?
1. high yields in clay soils
2. can ripen fully even in cooler vintages (mid ripening)
30
main feature of clay soils and effects
high water holding capacity
1. help in hotter vintages
2. bigger grapes (ex Merlot, especially combined w/ fertile soils)
31
modern problem of Merlot
warmer climate creates wines not balanced with too much alcohol and not much acidity
32
early budding vs late budding in case of spring frost
early budding in spring so cold air can became frost late is pretty temperature is higher so frost is more diffiult to form
33
cabernet sauvignon budding/ripening cycle
late budding late ripening
34
late ripening grapes needs and they are vulnerable to what?
1. warmer soils
2. autumn rains
35
cabernet sauvignon hazard and diseases
1. early autumn rains (late ripening)
2. powdery mildew
3. eutypa
4. esca
36
cabernet sauvignon characteristics in bordeaux blend
blackcurrant, leaf, menthol, herbaceous medium alcohol high acidity high tannins
37
cab sauv skin
thick
38
why cabernet sauvignon is blended in Bordeaux?
in cooler season struggle to ripen fully with unripe tannins and little fruit (late ripening)
39
esca
fungal shows on leaves with light coloured areas the eventually will turn brown
grapes shrivel and drop, if severe vine will die
40
remedy for esca
keep vineyard clear of old wood, disinfect pruning wounds and avoid permanent wood based pruning systems
41
eutypa/dead arm
fungus introduced via grafting (trunk disease) sping shoots will be short and stunned, short internodes and yellow leaves a portion of the arm will die
42
powdery mildew/oidium
fungal disease, produces spores that carried by the wind affects the whole vineyard attacks the leaves with white powdery cover and splits grapes exposing the seeds, those grapes will then not ripen also causes taint flavours
43
what cabernet franc gives to the blend?
red fruits high acidity medium tannins
44
why Malbec was replaced in Bordeaux?
hard frost in 1956 grafting Malbec gave reduced yields
45
petit verdot budding/ripening cycle
early budding (spring frost) late ripening (later than cab sauv, gets loads of autumn rains)
46
what petit verdot adds to Bordeaux blends?
deep colour high tannins spicy notes
47
why is petit verdot valuable now?
with warmer climates ripens perfectly every year
48
semillon ripening
mid-ripening
49
semillon main features
carries high yields affinity with oak ageing potential highly susceptible to botrytis
50
semillon character
low intensity apple, lemon, grassy flavour medium body, alcohol medium/m+ acidity
51
what gives semillon to dry Bordeaux whites in the blend?
low to mid intensity aromas nd body medium acidity
52
what semillon gives to Bordeaux sweet wines in the blend?
honey, dried fruit of lemon and peach waxy texture botrytis notes toast, honey in ageing
53
name two sweet chateaux in Bordeaux with high proportion of semillon in the blend
Climens
d'Yquem
54
sauvignon blanc in bordeaux blend (both dry and sweet)
grassy, gooseberry high acidity
55
muscadelle contribution in blends
mostly in sweet wines flowery, grapey notes
56
muscadelle is prone to...
botrytis bunch rot
57
vines per hectare and spacing in top quality Bordeaux production
10.000 vines per hectare one metre apart one metre between rows aka close planting
58
which soils in Bordeaux can sustain close plantings?
infertile soils equals in moderate vigour
59
close plantings advantages
best use of expensive land
60
close planting cost
more plants, trellis tractors training, plouhing, spraying professional workers/consultants
61
basic Bordeaux AOC planting density
3/4.000 vines per hectare
62
most common training sytem in bordeaux
1. head training, replacement cane pruned (left bank two canes aka double guyot, right bank single cane aka single guyot)
2. cordon training, spur pruned
63
cordon training with spur pruning advantages
winemakers might prefer it for lower yields and better bunches aeration
64
main canopy management techniques used in Bordeaux
1. leaf removal
2. soft pruning
3. insecticides
4. bunch thin
65
why leaf removal is used in bordeaux?
1. improve aeration
2. prevent rot (downy/powdery mildew and botrytis bunch rot)
3. ultraviolet light exposure
4. a preventive measure as tractors cannot access the vineyard to spray after heavy rain
66
what is soft pruning? and against what is used?
making small cuts leaving extra wood to dry so the sap can flow around the plant mostly used against vine trunk diseases like eutypa and esca
67
insecticides are used in Bordeaux mainly against what?
flavescence doree
68
why eccessive leaf removal is a problem in bordeaux?
leaves protects from sunburn and excessive heat
69
advantages and disadvantages of bunch-thinning
adv
1. correct vines with high yields
2. improve flavour concentration
disadv
1. unbalance the vine
2. you can prune short in winter to get same effect and helps vine balance
70
flavescence doree
group of diseses carried by sap-feeding insect or by nuseries infected materials leaves turn yellow giving poor ripening and reduced yields
71
current yields in Bordeaux
50 hectolitres per hectare (drastically decreased and even more in the right bank for super concentrated wines even if is goind down in fashion)
72
main cost hand harvesting in bordeaux and why
workers are hired for longer periods for tries passages and rain problems during picking mostly from other EU countries so also travel cost (hard to find locally as most times vineyards like nortern Medoc are far from living centers)
73
advantages of machine picking
1. less workers are required
2. collect quickly if fungal diseases are high
mostly for inexpensive wine
74
sorting in high level estate
1. picking and tries passages
2. moving/vibrating belt
3. optical reader
4. no sorting in best vintages (uniformly high quality of fruit)
75
plot by plot winemaking
many estates are starting to vinify individual plots smaller vessels are adding to the overall costs
76
fermentation vessels in red bordeaux
wood
stainless steel
concrete
77
main fermentation techniques in red bordeaux
1. closed vats with pump over
2. cultured yeasts
3. temperature control
78
temperature and maceration early drinking vs ageing wine
1. mid-temperature, 5-7 days maceration (early drinking)
2. mid to warm temperature, 14-30 days maceration) maceration
can be reduced in poor vintages
79
presses type in red bordeaux
1. pneumatic
2. vertical/hydraulic
80
how a pneumatic press works?
pneumatiuc bag expands (compressed air or cold water) pressing the grapes against the cylinder
81
main problem of the pneumatic press
dissolving oxygen in the atmosphere might destroy some grapes constituents
82
advantages of a vertical/hydraulic press
1. gentle extraction
2. skins bed funcion as a filter for fine juice
83
press wine in bordeaux
goes into barrique then in final blend depending how much structure and tannins are needed
84
how big is a barrique?
225lt
85
why many top estates inoculate MLF in red wines?
1. for the en primeur tasting in the following spring
2. better integration with the wood
86
ageing for inexpensive red bordeaux
stainless steel, concrete 4-6mos
87
are oak chips allowed in inexpensive red bordeaux?
yes
88
high quality red bordeaux ageing
1yr + 2yr old barrique 18-24mos sometimes 100% new oak recently many estates are reducing it
89
traditionally red bordeaux wines are racked every ...
1-3 months
90
alternative to racking in red bordeaux
micro oxygenation
91
advantages of micro-oxygenation
1. replace racking
2. prevents reduction
3. softens tannins
92
two main types of blending in red bordeaux
1. en primeur blending outcome is a near-final blend achieved by selecting the wines that will be going into the second and third label
2. prior to bottling blending team and consultant
93
two main types or rose in bordeaux
1. deep coloured claret (bleeding off/shorter maceration)
2. lighter coloured (direct pressing)
94
historical aim of rose in bordeaux
bleeding off to produce deeper coloured and concentrated reds
95
main grapes in bordeaux rose
cabernet sauvignon merlot
96
bordeaux rose is made from which vines?
younger vines
97
skin maceration options in white bordeaux
1. direct press (with minimum possible maceration)
2. up to 24hr maceration
98
main problem of skin maceration in white bordeaux
if the grapes are not healthy there's a high risk of off-flavours
99
contemporary style of white bordeaux developers and techniques
prof denis dubourdieu and andre lurton skin maceration on sauvignon blanc reduction in new oak usage
100
white bordeaux ageing: inexpensive, mid, high quality
inexpensive - few months in tank
mid - fine lees 6-12mos
high quality - barriques (and some new oak)
101
fermentation vessel in white bordeaux
1. stainless steel for early drinking and inexpensive 2. barrique for high quality
102
main winemaking techniques in high quality white bordeaux
1. fermenting ageing in barrique
2. block MLF to retain acidity and freshness
3. batonnage (avoided in hot years)
103
viticulture techniques to ensure low yields in bordeaux sweet wines
1. pruning low number of buds
2. removal of any damaged fruit (prone to grey rot)
104
why yield must be kept low in bordeaux sweet wine production?
to ensure high sugar levels
105
yields for sweet wines in sauternes
25 hL/ha usually a top estate will produce 10 hL/ha
106
bordeaux sweet wines harvest last from..
september till november
107
harvesters skills for sweet bordeaux wines
1. they need to identify noble from grey rot 2. understand ripeness of grapes and pick in tries (sometimes 12 times a year)
108
final level of botrytis decisive factors
1. optimal conditions and vintage weather
2. estate position (some areas have more myst than others)
3. risk (can the estate wait to pick or scared of autumn rains)
4. cost (can the estate pay for tries)
109
sweet bordeaux wines generical range
can go from heavy botrytis from late harvest
110
high quality sweet wine ageing
barrique (new can start from 30 up to 100% like Yquem) 18-36mos
111
ageing for less prestigious sweet wines appellation
unoaked with 1yr release
112
fermentation vessels for sweet bordeaux wines
stainless steel concrete tanks barrique
113
general AOC rules on varietals in bordeax
in many AOP (ex Pomerol, Pauillac) there's no min/max set for the grapes, just a list of permitted varietals
114
bordeaux production %
85% red
10% white
1% sweet
4% rose
115
bordeaux/bordeaux superior AOC main grapes
Merlot (fruity) Suvignon Blanc acceptable to good, inexpensive to mid priced
116
largest producion of bordeaux is under what AOC?
bordeaux/bordeaux superior AOC 50% of production
117
bordeaux AOC maximum yields
67 hL/ha whites 62 hL/ha rose 60 hL/ha reds
118
bordeaux superior AOC maximum yields
59 Hl/ha red wines
119
medoc/haut medoc AOC maximum yields
55 hl/ha (red wines only)
120
medoc/haut medoc AOC wines can be sold from
mid june of the year after the harvest
121
medoc/haut medoc AOC plantings
mostly Cabernet Sauvignon and Merlot
122
4 main haut medoc villages influences
gironde estuary moderating influnces gravel soils helps cab sauv to ripen
123
4 main haut medoc villages max yield
57 hL/ha (reds only)
124
saint estephe influences
northern (cooler) closest to the atlantic
125
saint estephe soils
good proportion of clay (away from the estuary, more than the other villages) can grow 40% Merlot gravel banks (close to the estuary) have up to 50% Cab Sauv
126
cabernet sauvignon percentages on planting and blend in pauillac
planting 62% blends around 70/80%
127
village with more cru classe production
pauillac 85%
128
saint julien style
mid way between Pauillac and Margaux
129
saint julien main varietal
cabernet sauvignon (gravel is homogeneus)
130
margaux soils
more stony gravelly for cab slightly higher percentage of clay for Merlot
131
margaux influences
southern (grapes ripens 7-10 days later than Pauillac) rain is well absorbed by higher clay percentage (can be also a problem as need drainage costs)
132
listrac/moulis location and influences
further from the river, less moderating influences far from the gravel banks
133
listrac/moulis AOC requirements
same as the other villages can release the wines earlier
134
graves aoc max yields
58 hl/ha white 55 hl/ha red (85% production)
135
graves superior aoc style
late harvest/botrytis sweet wines
136
graves superieures aoc yields
40 hl/ha higher than sauternes
137
pessac loegnan is a sub region of ..
graves
138
pessac loegnan infuences
garonne river moderating influences gravel soils
139
pessac loegnan production
80% reds 20% whites
140
pessac loegnan maximum yields
54 hl/ha both red and white
141
pessac loegnan is famous for what style?
white wines
142
main varietals for pessac loegnan whites
sauvignon blanc semillon
143
entre deux mers maximum yield
65 hl/ha white only
144
under what aoc falls a red wine made in entre deux mers aoc?
bordeaux aoc bordeaux superieur aoc
145
two biggest bordeaux appellation
bordeaux aoc entre deux mers aoc
146
right bank main varietals
merlot dominant (clay) cabernet franc (limestone plateau) cabernet sauvignon
147
Saint Emilion Grand Cru maximum yields
46 hL/ha
148
Saint Emilion Grand Cru varietals
Merlot 60% Cabernet Franc follows
149
Saint Emilion Grand Cru vs Saint Emilion minimum maturation
20 months vs 6 mos
150
Pomerol main grape varieties
Merlot 80% Cabernet Franc
151
Pomerol maximum yield
49 hL/ha
152
size of Petrus
less than 12 ha
153
main feature of Lalande de Pomerol
higher yields of Pomerol
154
what is the appellation Cote de Bordeaux AOP?
created in 2009 by a group of communes to improve their marketing
155
cotes de bordeaux maximum yield for red wines
55 hL/ha 52 hL/ha if commune name is on label
156
cotes de bourg main varietals
merlot malbec 10% planted
157
cotes de bourg wines are similar in style and price to what other appellation?
medoc aoc
158
sauternes/barsac main varietals
semillon 80% sauvignon blanc muscadelle (small plantings)
159
sauternes best condition to create botrytis
1. cold Ciron meets warm Garonne promoting mist 2. afternoon sunshine burns mist avoind grey rot formation
160
maximum yields for sauternes/barsac
25 hl/ha in reality are lower
161
barsac labeling
can be either labeled barsac or sauternes AOC
162
sauternes accounts for what amount of the total sweet wine production
50%%
163
sauternes sales
dropped in the last 30yr prduction of dry whites increased
164
style and maximum yield of other sweet wines appellation in bordeaux
40 hL/ha (sainte croix and loupiac) 45 hL/ha (1er cotes) botrytis or late harvest
165
name other sweet wine appellations in bordeaux
sainte croix du mont
loupiac
1er cotes de bordeaux
166
cru classe represents how much of the total production
1/4
167
main rule of 1855 classification
wines needs to be estate bottled
168
main classifications of bordeaux
1855 graves saint emilion crus bourgeois
169
year of the establishment of the graves classification
1959
170
graves classification is based on..
pricing, fame and quality judged by a tasting panel
171
how many chateau are classified in graves?
16 red, white or both
172
differences between graves and other classifications
no sub-divisions
173
date of the saint emilion classification
1955
174
st emilion classification last revision
2012
175
st emilion classification is updated
every 10 years
176
st emilion classification is judged upon what criteria?
terroir method of production reputation commercial consideration blind tasting panel
177
st emilion classification tiers
Premier Grand Cru A Premier Grand Cru B Grand Cru Classe
178
what AOP is considered for the saint emilion classification?
saint emilion grand cru
179
cru bourgeois date of establishment
1932
180
2010 revision of the cru borgeois
review yearly indivudual wines rated
181
2018 review of the graves classification
chateaux classified cru borgeois cru borgeois superieur cru borgeois exceptionnel revied every 5 years
182
graves classification imminent review cause
too many top estates not featured
183
st emilion classification controversy
grand cru term misleading revisions got top estates to leave
184
quality production vs inexpensive %
70% inexpensive/mid priced 30% premiums
185
average estate size in bordeaux
19 hectares
186
bordeaux annual production
800 million bottles
187
roughtly how many estates are in bordeaux
7000 chateaux (can be a castle or a farmhouse)
188
co-op production in bordeaux
1/4 of overall production. 40% bought from growers
189
how much a bottle of bordeaux costs?
0.57 euro (bordeaux aoc) 2.35 euro (medoc estate) 16 (cru classe) bank loan/land cost not included
190
additional cost of cru classe wines
vine density harvest canopy management lower yields grape selection barrel ageing
191
the most important way to sell a way apart from classification
critics points (ex parker 100 point scale)
192
sales % divided by style/aop
44% bordeaux aoc
18% medoc/grave
12% cotes de bordeaux 1
2% st emilion/pomerol/fronsac
9% dry whites
4% rose
1% sweet
1% cremant
193
sales in 2018
4 billion
194
sales % by volume and value
56% volume in france (48% supermarkets) 44% export volume (52% value hong kong, china, usa, uk)
195
2018 average price of a supermarket bordeaux
5.80 euro
196
the commercial system of bordeaux is called...
la place de bordeaux
197
place structure
producer (estate, co-op, large winery) - sells through
a... courtier/broker (manages relationship) - to a....
merchant/negociant (negoce) - that sells to...
distributors (importers, wholesalers, retailers)
198
place fee charges
broker/courtier 2% merchant/negoce 15%
199
generally how the wine is sold across the world
170 countries 1 chateau can have up to 40 negociants allocation systems (every negoce has a % of production)
200
sales problem of bordeaux/bordeaux superior
struggling to raise the price above 1 euro per litre lower demand/competition from other part of the world mostly sold to larger wine companies (ex castel) and then in supermarkets
201
en primeur definition
wine sold as futures, 18mos before bottling
202
when did the en primeur started
1. after ww2 when chateaux were struggling financially
2. after 1982 boom
203
en primeur steps
1. april following vintage - barrel samples to critics/journalists/buyer
2. may/june - price release
3. first tranche - a small amount for sales based on chateau reputation and critics score
4. second tranche - based on how well the 1rst went (usually go up)
204
allocation system, negociants disadvantages
a negociants to keep his allocation needs to buy every year, even minor vintages
205
en primeur success defining points
1. wine's quality - top vintage, stock might be stored for long because of high prices
2. state of the market - many good vintages in a row, need to reduce price to attract buyers
206
ex cellar prices
no taxes
207
where is the en primeur wine stored when reaches the country?
secured storage units, correct temperature/humidity buyer can decide when to take the wine (decades sometimes)
208
modern market of bordeaux
2000 - chinese boom prices increase (high also in minor vintages ex 2011) now prices are dropping
209
latour and en primeur
in 2012 they stopped selling en primeur now many estates have followed them or reduced the amount
210
en primeur advantages for the estate
1. test the market by selling in tranches 2. early cash flow
211
en primeur advantages for the customer
1. get sought after wines at reduced prices 2. options to keep or trade the bottles
212
en primeur disadvantages for the estate
1. they might be selling at lower price 2. might end up create business problems for negociants that might run out of business
213
en primeur disadvantages for the customers
1. wines bought on basis of scores of barrel samples, might not reflect the final version 2. prices might fall when the bottle hit the market because of economy of successful next vintage
214
bordeaux wine visitor center is called...
La Cite du Vin
