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WSET Diploma D3 > Bordeaux > Flashcards

Bordeaux Flashcards

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1
Q

Bordeaux climate

A

moderate maritime

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2
Q

Bordeaux pine forest is called…

A

landes

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3
Q

main climatic influences in Bordeaux

A
  1. Atlantic Ocean
  2. Landes pine forest
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4
Q

atlantic ocean influences

A
  1. cools the area down
  2. atlantic storms
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5
Q

main hazards in Bordeaux

A
  1. excessive rain
  2. frost
  3. hail
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6
Q

pine forest location

A

left bank (mostly south Medoc and Graves)

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7
Q

pine forest influence

A

protects from Atlantic Storm when is not present climate has more maritime influence and is cooler

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8
Q

when excessive rain is important re vintage variation and negative results

A
  1. flowering (poor fruit set)
  2. throughout growing season (diseases)
  3. veraison (unripe fruit, fungal)
  4. harvest (dilute flavours)
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9
Q

climate change in Bordeaux

A

hot dry summers with insufficient rainfall (low acidity, high alcohol)

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10
Q

maritime influence is less present in which bank?

A

right

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11
Q

best years in Bordeaux climatic specs

A
  1. gente heat (growing season)
  2. sufficient rainfall (growth/ripening)
  3. dry/warm early autumns (end ripening)
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12
Q

worst years affected by frost in Bordeaux

A

1956 1991 2017

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13
Q

best vineyard location in the Medoc

A

close to Gironde estuary moderating influences and frost protection

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14
Q

how a vintage variation mainly affects the price

A

yields ex 2017 less 33% of total producton

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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

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16
Q

top estates vines are planted in gravel mounds called…

A

croupes

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17
Q

how the soils of Left Bank Bordeaux originated

A

gravel and stones carried by floodwaters from Pyrenees and Massif Central

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18
Q

gravel soil characteristics

A
  1. 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)
  2. heat retention (stones/pebbles retain heat releasing it through the day)
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19
Q

soils in Bordeaux right bank and grapes

A
  1. more clay in the Libournais area (Merlot)
  2. limestone plateau (Cabernet Franc)
  3. gravel

2 and 3 mostly borders Pomerol

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20
Q

grape varieties planting %

A

70% merlot
20% cab sauv
10% cab franc
small plantings of all the other varietals

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21
Q

merlot budding/ripening cycle

A

early budding mid ripening (can pick before early autumn rains)

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22
Q

merlot hazards/diseases

A
  1. spring frost
  2. coulure
  3. drought
  4. botrytis bunch rot (sorting necessary)

they all reduce yields

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23
Q

coulure

A

poor or imperfect pollinations leads to reduced yields

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24
Q

coulure is caused by..

A

poor flowering conditions and/or imbalance of nutrients

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25
Q

two types of spring frost

A
  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)
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26
Q

botrytis bunch rot problems

A
  1. yield reduction
  2. lowers quality
  3. in red wines creates off flavour in fermentation
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27
Q

what botrytis bunch rot needs to form

A
  1. wet and damp condition
  2. loves sugar
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28
Q

merlot grape profile in bordeaux blends

A

mid/high-intensity fruit (red and herbaceous in cool vint, black in hot ones)
medium tannins
mid/high acidity
high alcohol

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29
Q

why Merlot is so widely planted?

A
  1. high yields in clay soils
  2. can ripen fully even in cooler vintages (mid ripening)
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30
Q

main feature of clay soils and effects

A

high water holding capacity

  1. help in hotter vintages
  2. bigger grapes (ex Merlot, especially combined w/ fertile soils)
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31
Q

modern problem of Merlot

A

warmer climate creates wines not balanced with too much alcohol and not much acidity

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32
Q

early budding vs late budding in case of spring frost

A

early budding in spring so cold air can became frost late is pretty temperature is higher so frost is more diffiult to form

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33
Q

cabernet sauvignon budding/ripening cycle

A

late budding late ripening

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34
Q

late ripening grapes needs and they are vulnerable to what?

A
  1. warmer soils
  2. autumn rains
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35
Q

cabernet sauvignon hazard and diseases

A
  1. early autumn rains (late ripening)
  2. powdery mildew
  3. eutypa
  4. esca
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36
Q

cabernet sauvignon characteristics in bordeaux blend

A

blackcurrant, leaf, menthol, herbaceous medium alcohol high acidity high tannins

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37
Q

cab sauv skin

A

thick

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38
Q

why cabernet sauvignon is blended in Bordeaux?

A

in cooler season struggle to ripen fully with unripe tannins and little fruit (late ripening)

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39
Q

esca

A

fungal shows on leaves with light coloured areas the eventually will turn brown

grapes shrivel and drop, if severe vine will die

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40
Q

remedy for esca

A

keep vineyard clear of old wood, disinfect pruning wounds and avoid permanent wood based pruning systems

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41
Q

eutypa/dead arm

A

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

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42
Q

powdery mildew/oidium

A

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

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43
Q

what cabernet franc gives to the blend?

A

red fruits high acidity medium tannins

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44
Q

why Malbec was replaced in Bordeaux?

A

hard frost in 1956 grafting Malbec gave reduced yields

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45
Q

petit verdot budding/ripening cycle

A

early budding (spring frost) late ripening (later than cab sauv, gets loads of autumn rains)

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46
Q

what petit verdot adds to Bordeaux blends?

A

deep colour high tannins spicy notes

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47
Q

why is petit verdot valuable now?

A

with warmer climates ripens perfectly every year

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48
Q

semillon ripening

A

mid-ripening

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49
Q

semillon main features

A

carries high yields affinity with oak ageing potential highly susceptible to botrytis

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50
Q

semillon character

A

low intensity apple, lemon, grassy flavour medium body, alcohol medium/m+ acidity

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51
Q

what gives semillon to dry Bordeaux whites in the blend?

A

low to mid intensity aromas nd body medium acidity

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52
Q

what semillon gives to Bordeaux sweet wines in the blend?

A

honey, dried fruit of lemon and peach waxy texture botrytis notes toast, honey in ageing

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53
Q

name two sweet chateaux in Bordeaux with high proportion of semillon in the blend

A

Climens
d’Yquem

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54
Q

sauvignon blanc in bordeaux blend (both dry and sweet)

A

grassy, gooseberry high acidity

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55
Q

muscadelle contribution in blends

A

mostly in sweet wines flowery, grapey notes

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56
Q

muscadelle is prone to…

A

botrytis bunch rot

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57
Q

vines per hectare and spacing in top quality Bordeaux production

A

10.000 vines per hectare one metre apart one metre between rows aka close planting

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58
Q

which soils in Bordeaux can sustain close plantings?

A

infertile soils equals in moderate vigour

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59
Q

close plantings advantages

A

best use of expensive land

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60
Q

close planting cost

A

more plants, trellis tractors training, plouhing, spraying professional workers/consultants

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61
Q

basic Bordeaux AOC planting density

A

3/4.000 vines per hectare

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62
Q

most common training sytem in bordeaux

A
  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
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63
Q

cordon training with spur pruning advantages

A

winemakers might prefer it for lower yields and better bunches aeration

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64
Q

main canopy management techniques used in Bordeaux

A
  1. leaf removal
  2. soft pruning
  3. insecticides
  4. bunch thin
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65
Q

why leaf removal is used in bordeaux?

A
  1. improve aeration
  2. prevent rot (downy/powdery mildew and botrytis bunch rot)
  3. ultraviolet light exposure
  4. a preventive measure astractors cannot access the vineyard to spray after heavy rain
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66
Q

what is soft pruning? and against what is used?

A

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

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67
Q

insecticides are used in Bordeaux mainly against what?

A

flavescence doree

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68
Q

why eccessive leaf removal is a problem in bordeaux?

A

leaves protects from sunburn and excessive heat

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69
Q

advantages and disadvantages of bunch-thinning

A

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
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70
Q

flavescence doree

A

group of diseses carried by sap-feeding insect or by nuseries infected materials leaves turn yellow giving poor ripening and reduced yields

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71
Q

current yields in Bordeaux

A

50 hectolitres per hectare (drastically decreased and even more in the right bank for super concentrated wines even if is goind down in fashion)

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72
Q

main cost hand harvesting in bordeaux and why

A

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)

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73
Q

advantages of machine picking

A
  1. less workers are required
  2. collect quickly if fungal diseases are high

mostly for inexpensive wine

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74
Q

sorting in high level estate

A
  1. picking and tries passages
  2. moving/vibrating belt
  3. optical reader
  4. no sorting in best vintages (uniformly high quality of fruit)
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75
Q

plot by plot winemaking

A

many estates are starting to vinify individual plots smaller vessels are adding to the overall costs

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76
Q

fermentation vessels in red bordeaux

A

wood
stainless steel
concrete

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77
Q

main fermentation techniques in red bordeaux

A
  1. closed vats with pump over
  2. cultured yeasts
  3. temperature control
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78
Q

temperature and maceration early drinking vs ageing wine

A
  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

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79
Q

presses type in red bordeaux

A
  1. pneumatic
  2. vertical/hydraulic
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80
Q

how a pneumatic press works?

A

pneumatiuc bag expands (compressed air or cold water) pressing the grapes against the cylinder

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81
Q

main problem of the pneumatic press

A

dissolving oxygen in the atmosphere might destroy some grapes constituents

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82
Q

advantages of a vertical/hydraulic press

A
  1. gentle extraction
  2. skins bed funcion as a filter for fine juice
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83
Q

press wine in bordeaux

A

goes into barrique then in final blend depending how much structure and tannins are needed

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84
Q

how big is a barrique?

A

225lt

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85
Q

why many top estates inoculate MLF in red wines?

A
  1. for the en primeur tasting in the following spring
  2. better integration with the wood
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86
Q

ageing for inexpensive red bordeaux

A

stainless steel, concrete 4-6mos

87
Q

are oak chips allowed in inexpensive red bordeaux?

A

yes

88
Q

high quality red bordeaux ageing

A

1yr + 2yr old barrique 18-24mos sometimes 100% new oak recently many estates are reducing it

89
Q

traditionally red bordeaux wines are racked every …

A

1-3 months

90
Q

alternative to racking in red bordeaux

A

micro oxygenation

91
Q

advantages of micro-oxygenation

A
  1. replace racking
  2. prevents reduction
  3. softens tannins
92
Q

two main types of blending in red bordeaux

A
  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
Q

two main types or rose in bordeaux

A
  1. deep coloured claret (bleeding off/shorter maceration)
  2. lighter coloured (direct pressing)
94
Q

historical aim of rose in bordeaux

A

bleeding off to produce deeper coloured and concentrated reds

95
Q

main grapes in bordeaux rose

A

cabernet sauvignon merlot

96
Q

bordeaux rose is made from which vines?

A

younger vines

97
Q

skin maceration options in white bordeaux

A
  1. direct press (with minimum possible maceration)
  2. up to 24hr maceration
98
Q

main problem of skin maceration in white bordeaux

A

if the grapes are not healthy there’s a high risk of off-flavours

99
Q

contemporary style of white bordeaux developers and techniques

A

prof denis dubourdieu and andre lurton skin maceration on sauvignon blanc reduction in new oak usage

100
Q

white bordeaux ageing: inexpensive, mid, high quality

A

inexpensive - few months in tank
mid - fine lees 6-12mos
high quality - barriques (and some new oak)

101
Q

fermentation vessel in white bordeaux

A
  1. stainless steel for early drinking and inexpensive 2. barrique for high quality
102
Q

main winemaking techniques in high quality white bordeaux

A
  1. fermenting ageing in barrique
  2. block MLF to retain acidity and freshness
  3. batonnage (avoided in hot years)
103
Q

viticulture techniques to ensure low yields in bordeaux sweet wines

A
  1. pruning low number of buds
  2. removal of any damaged fruit (prone to grey rot)
104
Q

why yield must be kept low in bordeaux sweet wine production?

A

to ensure high sugar levels

105
Q

yields for sweet wines in sauternes

A

25 hL/ha usually a top estate will produce 10 hL/ha

106
Q

bordeaux sweet wines harvest last from..

A

september till november

107
Q

harvesters skills for sweet bordeaux wines

A
  1. they need to identify noble from grey rot 2. understand ripeness of grapes and pick in tries (sometimes 12 times a year)
108
Q

final level of botrytis decisive factors

A
  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
Q

sweet bordeaux wines generical range

A

can go from heavy botrytis from late harvest

110
Q

high quality sweet wine ageing

A

barrique (new can start from 30 up to 100% like Yquem) 18-36mos

111
Q

ageing for less prestigious sweet wines appellation

A

unoaked with 1yr release

112
Q

fermentation vessels for sweet bordeaux wines

A

stainless steel concrete tanks barrique

113
Q

general AOC rules on varietals in bordeax

A

in many AOP (ex Pomerol, Pauillac) there’s no min/max set for the grapes, just a list of permitted varietals

114
Q

bordeaux production %

A

85% red
10% white
1% sweet
4% rose

115
Q

bordeaux/bordeaux superior AOC main grapes

A

Merlot (fruity) Suvignon Blanc acceptable to good, inexpensive to mid priced

116
Q

largest producion of bordeaux is under what AOC?

A

bordeaux/bordeaux superior AOC 50% of production

117
Q

bordeaux AOC maximum yields

A

67 hL/ha whites 62 hL/ha rose 60 hL/ha reds

118
Q

bordeaux superior AOC maximum yields

A

59 Hl/ha red wines

119
Q

medoc/haut medoc AOC maximum yields

A

55 hl/ha (red wines only)

120
Q

medoc/haut medoc AOC wines can be sold from

A

mid june of the year after the harvest

121
Q

medoc/haut medoc AOC plantings

A

mostly Cabernet Sauvignon and Merlot

122
Q

4 main haut medoc villages influences

A

gironde estuary moderating influnces gravel soils helps cab sauv to ripen

123
Q

4 main haut medoc villages max yield

A

57 hL/ha (reds only)

124
Q

saint estephe influences

A

northern (cooler) closest to the atlantic

125
Q

saint estephe soils

A

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
Q

cabernet sauvignon percentages on planting and blend in pauillac

A

planting 62% blends around 70/80%

127
Q

village with more cru classe production

A

pauillac 85%

128
Q

saint julien style

A

mid way between Pauillac and Margaux

129
Q

saint julien main varietal

A

cabernet sauvignon (gravel is homogeneus)

130
Q

margaux soils

A

more stony gravelly for cab slightly higher percentage of clay for Merlot

131
Q

margaux influences

A

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
Q

listrac/moulis location and influences

A

further from the river, less moderating influences far from the gravel banks

133
Q

listrac/moulis AOC requirements

A

same as the other villages can release the wines earlier

134
Q

graves aoc max yields

A

58 hl/ha white 55 hl/ha red (85% production)

135
Q

graves superior aoc style

A

late harvest/botrytis sweet wines

136
Q

graves superieures aoc yields

A

40 hl/ha higher than sauternes

137
Q

pessac loegnan is a sub region of ..

A

graves

138
Q

pessac loegnan infuences

A

garonne river moderating influences gravel soils

139
Q

pessac loegnan production

A

80% reds 20% whites

140
Q

pessac loegnan maximum yields

A

54 hl/ha both red and white

141
Q

pessac loegnan is famous for what style?

A

white wines

142
Q

main varietals for pessac loegnan whites

A

sauvignon blanc semillon

143
Q

entre deux mers maximum yield

A

65 hl/ha white only

144
Q

under what aoc falls a red wine made in entre deux mers aoc?

A

bordeaux aoc bordeaux superieur aoc

145
Q

two biggest bordeaux appellation

A

bordeaux aoc entre deux mers aoc

146
Q

right bank main varietals

A

merlot dominant (clay) cabernet franc (limestone plateau) cabernet sauvignon

147
Q

Saint Emilion Grand Cru maximum yields

A

46 hL/ha

148
Q

Saint Emilion Grand Cru varietals

A

Merlot 60% Cabernet Franc follows

149
Q

Saint Emilion Grand Cru vs Saint Emilion minimum maturation

A

20 months vs 6 mos

150
Q

Pomerol main grape varieties

A

Merlot 80% Cabernet Franc

151
Q

Pomerol maximum yield

A

49 hL/ha

152
Q

size of Petrus

A

less than 12 ha

153
Q

main feature of Lalande de Pomerol

A

higher yields of Pomerol

154
Q

what is the appellation Cote de Bordeaux AOP?

A

created in 2009 by a group of communes to improve their marketing

155
Q

cotes de bordeaux maximum yield for red wines

A

55 hL/ha 52 hL/ha if commune name is on label

156
Q

cotes de bourg main varietals

A

merlot malbec 10% planted

157
Q

cotes de bourg wines are similar in style and price to what other appellation?

A

medoc aoc

158
Q

sauternes/barsac main varietals

A

semillon 80% sauvignon blanc muscadelle (small plantings)

159
Q

sauternes best condition to create botrytis

A
  1. cold Ciron meets warm Garonne promoting mist 2. afternoon sunshine burns mist avoind grey rot formation
160
Q

maximum yields for sauternes/barsac

A

25 hl/ha in reality are lower

161
Q

barsac labeling

A

can be either labeled barsac or sauternes AOC

162
Q

sauternes accounts for what amount of the total sweet wine production

A

50%%

163
Q

sauternes sales

A

dropped in the last 30yr prduction of dry whites increased

164
Q

style and maximum yield of other sweet wines appellation in bordeaux

A

40 hL/ha (sainte croix and loupiac) 45 hL/ha (1er cotes) botrytis or late harvest

165
Q

name other sweet wine appellations in bordeaux

A

sainte croix du mont
loupiac
1er cotes de bordeaux

166
Q

cru classe represents how much of the total production

A

1/4

167
Q

main rule of 1855 classification

A

wines needs to be estate bottled

168
Q

main classifications of bordeaux

A

1855 graves saint emilion crus bourgeois

169
Q

year of the establishment of the graves classification

A

1959

170
Q

graves classification is based on..

A

pricing, fame and quality judged by a tasting panel

171
Q

how many chateau are classified in graves?

A

16 red, white or both

172
Q

differences between graves and other classifications

A

no sub-divisions

173
Q

date of the saint emilion classification

A

1955

174
Q

st emilion classification last revision

A

2012

175
Q

st emilion classification is updated

A

every 10 years

176
Q

st emilion classification is judged upon what criteria?

A

terroir method of production reputation commercial consideration blind tasting panel

177
Q

st emilion classification tiers

A

Premier Grand Cru A Premier Grand Cru B Grand Cru Classe

178
Q

what AOP is considered for the saint emilion classification?

A

saint emilion grand cru

179
Q

cru bourgeois date of establishment

A

1932

180
Q

2010 revision of the cru borgeois

A

review yearly indivudual wines rated

181
Q

2018 review of the graves classification

A

chateaux classified cru borgeois cru borgeois superieur cru borgeois exceptionnel revied every 5 years

182
Q

graves classification imminent review cause

A

too many top estates not featured

183
Q

st emilion classification controversy

A

grand cru term misleading revisions got top estates to leave

184
Q

quality production vs inexpensive %

A

70% inexpensive/mid priced 30% premiums

185
Q

average estate size in bordeaux

A

19 hectares

186
Q

bordeaux annual production

A

800 million bottles

187
Q

roughtly how many estates are in bordeaux

A

7000 chateaux (can be a castle or a farmhouse)

188
Q

co-op production in bordeaux

A

1/4 of overall production. 40% bought from growers

189
Q

how much a bottle of bordeaux costs?

A

0.57 euro (bordeaux aoc) 2.35 euro (medoc estate) 16 (cru classe) bank loan/land cost not included

190
Q

additional cost of cru classe wines

A

vine density harvest canopy management lower yields grape selection barrel ageing

191
Q

the most important way to sell a way apart from classification

A

critics points (ex parker 100 point scale)

192
Q

sales % divided by style/aop

A

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
Q

sales in 2018

A

4 billion

194
Q

sales % by volume and value

A

56% volume in france (48% supermarkets) 44% export volume (52% value hong kong, china, usa, uk)

195
Q

2018 average price of a supermarket bordeaux

A

5.80 euro

196
Q

the commercial system of bordeaux is called…

A

la place de bordeaux

197
Q

place structure

A

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
Q

place fee charges

A

broker/courtier 2% merchant/negoce 15%

199
Q

generally how the wine is sold across the world

A

170 countries 1 chateau can have up to 40 negociants allocation systems (every negoce has a % of production)

200
Q

sales problem of bordeaux/bordeaux superior

A

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
Q

en primeur definition

A

wine sold as futures, 18mos before bottling

202
Q

when did the en primeur started

A
  1. after ww2 when chateaux were struggling financially
  2. after 1982 boom
203
Q

en primeur steps

A
  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
Q

allocation system, negociants disadvantages

A

a negociants to keep his allocation needs to buy every year, even minor vintages

205
Q

en primeur success defining points

A
  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
Q

ex cellar prices

A

no taxes

207
Q

where is the en primeur wine stored when reaches the country?

A

secured storage units, correct temperature/humidity buyer can decide when to take the wine (decades sometimes)

208
Q

modern market of bordeaux

A

2000 - chinese boom prices increase (high also in minor vintages ex 2011) now prices are dropping

209
Q

latour and en primeur

A

in 2012 they stopped selling en primeur now many estates have followed them or reduced the amount

210
Q

en primeur advantages for the estate

A
  1. test the market by selling in tranches 2. early cash flow
211
Q

en primeur advantages for the customer

A
  1. get sought after wines at reduced prices 2. options to keep or trade the bottles
212
Q

en primeur disadvantages for the estate

A
  1. they might be selling at lower price 2. might end up create business problems for negociants that might run out of business
213
Q

en primeur disadvantages for the customers

A
  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
Q

bordeaux wine visitor center is called…

A

La Cite du Vin

WSET Diploma D3 (28 decks)

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