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Bordeaux Flashcards

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1
Q

Left Bank Red Wines Appelations

A
  • Médoc AOC
  • Haut-Médoc AOC
  • Saint-Estèphe AOC
  • Pauillac AOC
  • Saint-Julien AOC
  • Margaux AOC
  • Listrac-Médoc AOC
  • Moulis AOC
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2
Q

Right Bank Red Wine Appellations

A
  • Saint-Émilion
  • Saint-Émilion Grand Cru AOC
  • Montagne Saint-Émilion AOC
  • Lussac-Saint-Émilion AOC
  • Pomerol AOC
  • Lalande-de-Pomerol AOC
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3
Q

Graves Appelations

A
  • Graves Supérieures AOC
  • Pessac-Léognan AOC
  • Sauternes AOC
  • Barsac AOC
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4
Q

Bordeaux soil types can be broadly split into two categories. Name them and where they are found

A

Gravel and stony soils on the Left Bank
Clay with some patches of gravel on the Right Bank

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5
Q

All of the top Left Bank estates are planted on gravel mounds. What are these mounds called?

A

Croupes

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6
Q

What type of climate does Bordeaux have?

A

Moderate Maritime

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7
Q

Principal Black Grape Varieties of Bordeaux

A

Cabernet Sauvignon
Merlot
Cabernet Franc
Malbec
Petit Verdot

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8
Q

Principal White Grape Varieties of Bordeaux

A

Sémillon
Sauvignon Blanc
Muscadelle

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9
Q

What is the name of the pine forest that partially protects the Left Bank from Atlantic storms?

A

The Landes

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10
Q

Name 3 of the often present hazards to grape growing in Bordeaux?

A
  • excessive rainfall
  • hail
  • botrytis bunch rot
  • downy mildew
  • powdery mildew
  • frost
  • Eutypa dieback
  • Esca
  • Flavescence dorée
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11
Q

Rain and storms can often blow in from the Atlantic Ocean. How can excessive rain affect vintage variation?

A

Excessive rain is an annual threat in a maritime climate. Too much rain during the growing season encourages green growth which needs to be managed accordingly. Otherwise shading in the canopy can be an issue as this can lead to an increase in fungal diseases, decrease the temperature of the canopy microclimate and prevent optimal spray penetration. These factors will impact on the quality of the fruit which results in vintage variation.

  • Rain at flowering can result in poor fruit set
  • Rain throughout the growing season can result in increased disease pressure
  • Rain at and following véraison can lead to unripe fruit and fungal diseases
  • Rain at harvest can dilute flavours.
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12
Q

Some vintages in Bordeaux are particularly notable for experiencing extreme weather. Name 2 years and the threat faced.

A

1956: severe frost
1991: severe frost
2003: extreme heat
2005: extreme heat
2017: severe frost

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13
Q

The tradition in Bordeaux for top quality vineyards is to plant closely spaced vines. How many vines are typically planted per hecatre?

A

10,000

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14
Q

What are the advantages of high density plantings in Bordeaux?

A
    1. Limits vine vigour
  • Makes the best use of expensive vineyard land by increasing potential yields
  • Water is often abundant so drought isn’t often a problem
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15
Q

What are the disadvantages of planting density of vines is high in Bordeaux?

A
  • High cost as more vines must be bought and managed
  • Added cost of trellising many vines
  • Specialist tractors may have to be bought that fit between the tight rows
  • More time is needed for vine training, ploughing and spraying
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16
Q

How are vines in Bordeaux usually pruned?

A

Cane Pruned

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17
Q

What trellising systems are most commonly used in Bordeaux.

A

Left Bank: Double Guyot
Right Bank: Single Guyot

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18
Q

Briefly describe the problems Bordeaux often experiences with harvesting grapes in relation to weather.

A

Due to the nature of a maritime climate, rainfall can happen at any time of year and rainfall at harvest time is not an exception in Bordeaux. This can cause various problems if the rain is very heavy just prior to harvest, the berries can swell by taking up too much water and then split. The splitting can lead to disease and the quality of the fruit is automatically jeopardised. Picking during wet weather is not ideal as water can accumulate in the picking crates or in the machine harvester, leading to dilution of the juice.

Cooler weather in the lead up to harvest is not uncommon in this climate and that impacts the potential ripening of the fruit. If temperatures are too low, sugars will accumulate very slowly, acids will remain high and flavour components will not fully develop leading to underripe fruit.

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19
Q

In what kinds of vessels might basic Bordeaux be matured in?

A
  • Large oak vats
  • Concrete vats
  • Stainless steel
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20
Q

Identify and describe the two approaches to blending wines in Bordeaux.

A

Blending may be carried out in the winter post-harvest. For high quality wines this will be in time for the en primeur tastings in April. The process involves selecting the most appropriate wines from the different vats (tanks, oak vessels), different grape varieties to make up the final wine. This blend will be close to what the final wine will be at bottling.

The other approach to blending is when it is carried out closer to bottling leaving time for the different vats (oak vessels of different ages, sizes, etc) and different grape varieties to have gone through a period of maturation.

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21
Q

What is the name of the deeper coloured, traditional rosé wine made in Bordeaux?

A

Clairet

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22
Q

What four factors determine the level of botrytis in the final sweet wines of Bordeaux?

A
  • Whether the environmental/weather conditions are correct for the spread of noble rot, which varies from year to year.
  • The position of estates (proximity to areas where mist forms
    most regularly versus other locations.
  • The willingness of estates to wait for the best times to harvest and risk losing all or part of the crop due to adverse weather.
  • The willingness of estates to pay for multiple passes through the vineyard to select botrytis-affected fruit.
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23
Q

Name the Bordeaux regions has their own official classification system?

A

Graves
Médoc
Saint-Émilion

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24
Q

Which top-quality Bordeaux appellation does not have classification at all?

A

Pomerol

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25
Q

Briefly describe why the Saint-Émilion classification has proven controversial.

A

The classification is reviewed on average every 10 years with the aim of ensuring quality is maintained for the properties that are in the top tiers. For the properties in the lower tiers, ambition to move up a tier is viewed as a motivation to continually improve how properties are managed. This should ensure that overall quality within this classification is very high. The reality has been different particularly with the 2006 review causing lawsuits from demoted properties thus damaging the reputation and integrity of the process. Another controversial issue is the use of the term “Grand Cru” for the wines of the appellation outside of the classification, which is deemed misleading by many outside the region.

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26
Q

The production cost for a classed growth Bordeaux is approximately €9.80 per bottle, whereas it’s €0.57 for Bordeaux AOC. Using bullet points, detail the additional production costs for a classed growth Bordeaux that create this disparity in costs.

A
  • Vine density
  • Harvest costs
  • Hugely higher viticultural costs
  • Lower yields
  • Rigorous grape selection
  • Barrel ageing (both the cost of a higher proportion of new barrels and extended time in barrel).
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27
Q

What is the name of the unique commercial system in Bordeaux?

A

La place de Bordeaux

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28
Q

The route to market for Bordeaux wines is based on relationships, and very few producers sell their wines directly. Route to market can differ, but in this activity you must order the various stages of the supply chain, starting with grape grower and ending with the final consumer.

A
  • Grower sells grapes
  • Bought by a cooperative or large winery
  • Broker/Courtier
  • Merchant/Négociant
  • Importer
  • Final Consumer
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29
Q

When are wines being marketed as en primeur usually sold?

A

The spring following the year the grapes were harvested.

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30
Q

Why might a négociant be forced to buy wines from a vintage they normally wouldn’t purchase when buying en primeur?

A

The rarest and most coveted wines are often sold on allocation. This means that négociants are given a set number of wines they can purchase. In order to maintain this allocation for the top vintages, the négociant will have to buy these wines in lesser vintages or years they normally might not want to buy any wine.

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31
Q

Describe the 1855 Classification

A
  • In 1855, a major commercial exhibition, the Exposition Universelle de Paris, was to
    take place
  • the Bordeaux chamber of commerce asked the region’s brokers to compile a classification of the wine
  • this was based on price, and the estates of the Médoc plus Haut- Brion in Graves were classed into five bands
  • those of Sauternes into three
  • Although such classifications had been made before, they were informal assessments
  • The 1855 classification had official status and remains essentially unaltered to this day
  • still influences prices today.
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32
Q

How many hectares under vine in Bordeaux

A

108,000 hectares planted

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33
Q

List the major influences on Bordeaux’s climate

A
  • warm Gulf Stream, originating in the Gulf
    of Mexico, is a warming influence across Bordeaux
  • the Landes: a large pine forrest that protects Bordeaux. The Left Bank is partially protected from Atlantic storms
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34
Q

What does Bordeaux Merlot contribute to blends

A
  • medium to pronounced intensity fruit (strawberry and red plum with herbaceous flavours in cooler years; cooked blackberry, black plum in hot years)
  • medium tannins
  • medium to high alcohol to the Bordeaux blend.
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35
Q

Describe growing Merlot

A
  • early budding variety, making it vulnerable to spring frosts
  • mid ripening, giving the advantage that the grapes can be picked before early autumn rain
  • It is susceptible to coulure, drought and most botrytis bunch rot, making sorting necessary to maintain quality
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36
Q

What does Bordeaux Cabernet Sauvignon contribute to the blend

A
  • pronounced violet, blackcurrant, black cherry and menthol or herbaceous flavours
  • medium alcohol
  • high acidity
  • high tannins
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37
Q

describe growing Cabernet Sauvignon

A
  • late budding variety, giving it some protection from spring frosts
  • small-berried thick-skinned variety with high tannin content, resulting in wines with high tannins
  • prone to fungal diseases, especially powdery mildew and the trunk diseases, Eutypa and Esca
  • ripens late (and hence needs to be grown on warmer soils), making it vulnerable to early autumn rains
  • It produces the highest quality fruit on warm, well-drained soils
38
Q

Describe growing Petit Verdot

A
  • buds early and ripens even later than Cabernet Sauvignon, making it unpopular with growers in Bordeaux in the past
  • It is also prone to spring frosts, a failure to ripen in cool years and to rain around harvest.
39
Q

What does Petit Verdot contribute to Bordeaux Blends

A
  • often as less than five per cent of the blend in Bordeaux
  • it contributes powerful, deeply coloured wines with spice notes and high tannins.
40
Q

Give a general tasting note for dry sémillon

A
  • low intensity apple, lemon and, if under ripe, grassy flavours
  • a medium body
  • medium alcohol
  • medium to medium (+) acidity.
  • strong affinity with vanilla and sweet spice flavours from new French oak.
41
Q

describe growing Semillon

A

This is a mid-ripening variety, susceptible to botrytis bunch rot and to noble rot in the right conditions. It can carry high yields.

42
Q

What does Sauvignon Blanc contribute to Bordeaux blends?

A
  • grassy and gooseberry fruit
  • high acidity to dry white blends and to sweet botrytis-affected wines
43
Q

Discuss the density of planting in Bordeaux

A

The tradition in Bordeaux for top quality vineyards is closely spaced vines at 10,000 vines per hectare
* one metre apart with one metre between the rows
* suitable for the relatively infertile soils of the region, resulting in moderate vigour
* adds to costs as more plants and more trellising have to be bought, specialist over- the-row tractors
* best use of expensive vineyard land

44
Q

What is Single/Double Guyot

A

head-trained, replacement cane- pruned vines, in which canes are trained along wires
* one cane = Single Guyot (Right Bank)
* two canes = Double Guyot (Left Bank)

45
Q

Why is canopy management important in Bordeaux?
What measures are taken?

A

In Bordeaux’s moderate, damp climate, canopy management is important to reduce the incidence of downy mildew, powdery mildew and botrytis bunch rot.

Leaf removal takes place during the summer and is intended to improve aeration and deter rot. Leaf removal takes place during the summer and is intended to improve aeration and deter rot. However, leaves protect the bunches from sunburn and extreme heat. Its less risky to remove leaves late in the season when extreme heat is less likely and the bunches can benefit from the better aeration

46
Q

Discuss bunch-thinning in Bordeaux

A
  • the practice to remove bunches either by hand or by machine
  • 20 years ago it became approved
  • now is less popular, as some viticulturalists argue that it can unbalance the vine and that pruning short in winter is a better way to control yields
  • The emphasis today is in allowing vines to find their natural balance, avoiding corrective measures unless there is no alternative.
47
Q

What are the practices of modern day harvest in Bordeaux?

A
  • harvesting teams are hired for a long period and expect some days of paid idleness should the harvest be interrupted by rain
  • large teams of workers (above 100) are hired by the big estates
  • Many properties hire workers from other EU countries and board the workers throughout harvest, further adding to the cost.
  • In some parts of the region, such as the northern Médoc, it is hard to find workers to harvest by hand - therefore machines
    or if the weather forecast is for rain or storms
  • Grapes intended for high volume, inexpensive wines are typically picked by machine
48
Q

Benefits of machine harvesting in Bordeaux

A
  • allows the Estates to pick the perfect moment to harvest, without dealing with the vagaries of harvesting teams’ schedules
  • cost effective
49
Q

List the types of grape sorting availabe

A
  • duringharvesting by hand as they pick
  • by hand on a moving or vibrating belt
  • by optical sorting (very expensive)
50
Q

List typical fermentation practices for red wine in Bordeaux

A
  • Fermentation takes place in closed vats with pump-overs as the usual practice
  • Most properties used cultured yeast for its reliability
  • Fermentation vessels include wood, stainless steel and concrete
  • Temperature control.
  • Fermentation temperatures and the extent of post-fermentation maceration on the skins depends on the style of the wine to be made and the quality of the vintage
51
Q

Compare maturation in Bordeax for simple wines vs. high quality wines

A

Simpler wines
* aged in stainless steel, concrete vats or large vats
* 4–6 months
* oak chips may be added for an oak flavour effect
High quality wines
* matured in French oak barriques. Most common is a mix of new, one-year old and two-year old barriques, although some very prestigious properties will use up to 100 per cent new oak
* the percentage of new oak has been decreasing in recent years to more moderate levels for many estates.
* barrel level of toast is typically medium to medium plus
* Wines will be matured for 18–24 months, depending on the quality of the wine
* By tradition, wines are racked every three months, although some prefer to leave the wine undisturbed on the lees and may use micro-oxygenation to replace the oxygenation caused by racking, to prevent reduction and to help to soften tannins.

52
Q

Describe Rosé in Bordeaux

A

Two styles of rosé are now made in Bordeaux, the deeper coloured, traditional Clairet and
a lighter coloured rosé.6 The main varieties used are Merlot and Cabernet Sauvignon. In the past wines were made either from younger vines or by the short maceration and bleeding
off method. Here, the rosé is a by-product of red wine production in which the main aim is to produce deeper coloured red musts and wines. The newer style, lighter coloured rosé is more likely to be made by direct pressing.

53
Q

how long are Bordeaux whites left in contact with their skins

A

They are either pressed directly on arrival at the winery or left on the skins for up to 24 hours before being pressed.
The first method delivers maximum freshness, the second more aromatic and phenolic complexity, although the grapes need to be fully healthy, otherwise off-flavours could be extracted.

54
Q

How are inexpensive, mid priced, and premium white wines matured in Bordeaux

A
  • Inexpensive wine may remain in the tanks for a few months before being clarified and bottled
  • Mid priced wines are often left on the fine lees for 6–12 months, which will give them more weight and complexity
  • Premium wines are fermented and aged in barriques, with a varying proportion of new oak.
55
Q

Who are Professor Denis Dubourdieu and André Lurton

A

The contemporary style of white Bordeaux owes a great deal to the work of Professor Denis Dubourdieu and André Lurton. They advocated an increased focus on Sauvignon Blanc, skin contact for the extraction of aromatics and a reduction in the proportion of new oak used in the fermentation and maturation stages.

56
Q

How are low yields achieved for Bordeaux sweet wines

A

by pruning to a low number of buds and then the removal of any fruit that shows any signs of disease or damage, as these would be highly prone to grey mould at the end of the season

57
Q

What are the common yields for botrytised wines in Bordeaux

A

many estates do not achieve the low 25 hL/ha maximum allowed in the top appellations, Sauternes and Barsac.
Below 10 hL/ha is common at the very top estates.

58
Q

Describe what dictates the level of botrytis in the final wines in Bordeaux

A
  • whether the conditions are correct for the spread of noble rot, which varies from year to year;
  • the position of estates (proximity to areas where mist forms most regularly versus other locations);
  • the willingness of estates to wait for the best times to harvest and risk losing all or part of the crop due to adverse weather;
  • the willingness of estates to pay for multiple passes through the vineyard to select botrytis-affected fruit.
59
Q

What are the maximum yields for Bordeaux AOC and Bordeaux Supérieur AOC

A

Bordeaux AOC: Maximum yield is 67 hL/ha for whites, 62 hL/ha for rosés and 60 hL/ha for reds
Bordeaux Supérieur AOC: maximum yield is 59 hL/ha for red wine

60
Q

What % of Bordeaux wine do Bordeaux AOC and Bordeaux supérieur AOC make

A

44%

61
Q

Describe typical wines from Bordeaux AOC and Bordeaux Supérieur AOC

A

The red wines, which are mainly made from Merlot, typically have medium intensity red fruit, highacidity, medium (+) tannins, medium body and medium alcohol.
The white wines are made with increasing amounts of Sauvignon Blanc and have medium intensity gooseberry and lemon fruit, medium body, high acidity and medium alcohol.
Most of the wines are acceptable to good quality and inexpensive to mid-priced.

62
Q

Max yields for Médoc AOC and Haut-Médoc AOC

A

55 hL/ha

63
Q

when can wines from Médoc AOC and Haut-Médoc AOC be sold

A

Wines can only be sold for consumption from mid-June of the year after the harvest.

64
Q

What are four famous single commune appellations in the Haut-Médoc and where are they located?

A

Saint-Estèphe, Pauillac, Saint-Julien and Margaux
These appellations are adjacent to the Gironde estuary and its moderating influence and have a high proportion of warm, gravelly soils enabling Cabernet Sauvignon to ripen.

65
Q

describe the wines in Saint-Estèphe, Pauillac, Saint-Julien and Margaux

A
  • red wines only
  • maximum yield of 57 hL/ha
  • pronounced intensity blackcurrant, green bell pepper (especially in cooler vintages) and red plum fruit, with vanilla and cedar oak notes.
  • medium to high alcohol
  • high tannins
  • medium (+) bodied
  • typically very good to outstanding in quality
  • premium to super-premium in price.
66
Q

What grapes are mainly planted in Saint-Estephe AOC

A

50% Cab Sauv
40% Merlot

67
Q

What is the reputation of Saint-Estephe wines

A

Due its cooler regional climate, Saint-Estèphe has a reputation for rustic wines that need many years in the bottle to soften the tannins

68
Q

What is the main grape in Paulliac

A

Cabernet Sauvignon planted (around 62 per cent)
Many of the top estates have an even higher proportion of Cabernet Sauvignon in the blend (70–80 per cent), resulting in wines of high concentration and great longevity.

68
Q

Which left bank AOC has the most structured wines

A

Paulliac is regarded as the most structured wine of the Left Bank, with high tannins and high acidity, giving it the capacity for long ageing

69
Q

what are the soils in Saint Julien

A

It has very homogenous gravel soils.

70
Q

What is the reputation of Margaux wines

A

Margaux has a reputation for perfumed wines with silky tannins

71
Q

what separates Listrac-Médoc AOC and Moulis AOC from Saint-Estèphe, Pauillac, Saint-Julien and Margaux

A

These two appellations for red wines are further from the river than Saint-Estèphe, Pauillac, Saint-Julien and Margaux. As a result, they benefit from less of the moderating influence of the estuary and have less gravel in the soils. Apart from being able to release the wine for consumption slightly earlier, the AOC requirements are the same as for the four single communal appellations

72
Q

What types of wines are made in Graves AOC and Graves Supérieures AOC

A

Graves: white and red wines stretches from the city of Bordeaux southwards. Maximum yields are limited to 58 and 55 hL/ha respectively, with 85 per cent of wine being red. Most Graves AOC wine is acceptable to good quality and inexpensive to mid-priced.
Graves Supérieures AOC is restricted to late picked and/or botrytis-affected sweet wines, which allows higher yields (40 hL/ha) than Sauternes.

73
Q

Where is Pessac-Léognan AOC

A

This compact appellation includes some of the southern suburbs of the city of Bordeaux and is a sub-region within Graves AOC.

74
Q

What is the max yield Pessac-Léognan AOC

A

54 hL/ha for both red and white wines

75
Q

describe the white wines in Pessac-Léognan AOC

A
  • typically a blend of Sauvignon Blanc and Semillon
  • pronounced aromas of gooseberry, lemon and grapefruit with vanilla and clove oak notes,
  • medium (+) body
  • medium (+) to high acidity
  • medium to high alcohol
  • typically very good to outstanding
  • premium to super-premium in price
76
Q

What type of wine is made in Entre-Deux Mers AOC and what is the yield

A

White wines only
maximum yield is 65 hL/ha, resulting in some wines of light flavour intensity. The wines are typically acceptable to good in quality and inexpensive to mid-priced.

77
Q

What characterises the Right Bank

A

characterised by many small estates (some as small as one hectare) and the dominance of Merlot in particular (which does well on the cool, clay soils), followed by Cabernet Franc and small plantings of Cabernet Sauvignon.

78
Q

what is the max yield in Saint-Émilion and Saint-Émilion Grand Cru

A

53 hL/ha and 46 hL/ha

79
Q

what is the minimum aging requiremnt in Saint-Émilion and Saint-Émilion Grand Cru

A

Saint-Émilion - 6 months
Saint-Émilion Grand Cru - 20 months

80
Q

what are the two main dominant grapes in Saint-Émilion and Saint-Émilion Grand Cru

A

Merlot is the dominant grape variety (60 per cent)10 and Cabernet Franc the next most grown variety.

81
Q

Provide a tasting note for Saint - Emilion Grand Crus

A
  • pronounced red and black plum fruit with noticeable vanilla and clove new oak character
  • full body
  • high alcohol
  • medium (+) to high acidity
  • medium (+) to high tannins
  • Because of the intense fruit concentration, high acidity and tannins, the best wines can age for many years in bottle.
82
Q

Max yield in Pomerol

A

49 hL/ha

83
Q

Provide a tasting note for Pomerol wines

A
  • pronounced red and black plum fruit with noticeable vanilla and clove new oak character
  • full body
  • high alcohol
  • medium (+) to high acidity
  • medium (+) to high tannins
  • Because of the high fruit concentration, high acidity and tannins, the best wines can age for many years in bottle.
84
Q

Describe the Côtes de Bordeaux AOC

A

Côtes de Bordeaux AOC is an appellation for red and white wine created in 2009 for a group of appellations on the Right Bank.
A number of communes can append their name before the AOC name, for example, Blaye Côtes de Bordeaux. The same is the case for Cadillac, Castillon and Francs.
For red wines, the maximum yield is 55 hL/ha and 52 hL/ha if a commune name is appended.

85
Q

What are the grape varieties in Cotes de Bourg AOC

A

The dominant grape variety is Merlot and the wines are similar in style and price to Médoc AOC. This appellation has a focus on Malbec, with 10 per cent of its hectares being planted with this variety, the highest percentage of any Bordeaux appellation.

86
Q

where are sauternes AOC and Barsac AOC located

A

These two appellations in the southern part of the Graves, where the Ciron River meets the Garonne

87
Q

What conditions allow Sauternes and Barsac to produce botrytised sweet wines?

A

They have the conditions to produce noble rot due to the meeting of the cold Ciron River with the warmer Garonne River, promoting morning mists. The ideal situation for noble rot is when these mists are burnt off by the middle of the day, with sunshine in the afternoon drying the grapes to avoid the development of grey rot.

88
Q

what is the max yield in Barsac AOC or Sauternes AOC

A

Max Yield 25 hL/ha
but in reality much lower yields are often required to ensure grapes are fully ripened before noble rot develops

89
Q

Provide a tasting note for a botrytised wine from Sauternes

A
  • pronounced aromas of citrus peel, honey and tropical fruit (mango) with vanilla oak notes
  • full bodied,
  • high alcohol
  • medium to medium (+) acidity
  • a sweet finish
  • very good to outstanding and prices range from mid-priced to super-premium
90
Q
A

WSET D3 Quiz questions (29 decks)

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