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WSET D3 > Bordeaux > Flashcards

Bordeaux Flashcards

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1
Q

Top grapes in Bordeaux

A

Merlot
Cab sauv
Cab franc
Semillon
Sauv Blanc
muscadelle

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2
Q

Bordeaux system of distribution

A

Started by entrepreneurial class of merchants with origins in Britain, Ireland, Germany, and Holland. They distributed and established the international reputation. Broker/ merchant distribution remains today

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3
Q

What was the basis of the 1855 classification?

A

Price

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4
Q

Climate of Bordeaux

A

Moderate maritime

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5
Q

Warming influence in Bordeaux

A

The Gulf Stream

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6
Q

What protection does the left bank have from Atlantic storms?

A

The Landes - pine forests

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7
Q

Variable rainfall in Bordeaux has what affects during key points of the growing season?

A

At flowering - poor fruit set - low yields
During season - disease pressure
At and Following veraison - unripe fruit/ fungus
At Harvest - dilution/ rot

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8
Q

The estates in Medoc benefit from the Gironde estuary how?

A

Moderation of extreme weather such as frost, hail, heat, or cold

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9
Q

Soil composition in Left Bank

A

Deposits of stone and gravel from flood waters if Pyreneees and Massif Central
Top estates planted on gravel mounds - croupes

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10
Q

Benefits and hazards of gravel soils

A
  • free draining in wet weather
  • heat retention- radiate warmth at night to facilitate ripening - pro and con
  • hot/ dry years can lead to drought stress
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11
Q

Dominant soil on Right Bank?

A

Clay with some limestone and gravel
Better suited to Merlot

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12
Q

Merlot in Bordeaux: features/hazards

A

Feature:
- mid ripening to be picked before early fall rain
- can ripen fully in cool years
- clay soils feed the larger berry size
- higher sugar accumulation (pro in past/ con in climate change)
- Ripens in cooler soils
Hazards:
- early budding- prone to spring frost
- susceptible to coulure, drought, and botrytis bunch rot (sort for quality)
- higher sugar accumulation = higher potential alc

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13
Q

Cabernet in Bordeaux, hazards/features

A

Feature:
Late budding- avoids spring frost
Likes warm/gravel soils of Medoc
Hazard:
Ripens late - fall rain
Can struggle to ripen in cool years

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14
Q

Cabernet Franc in Bordeaux, hazards/features

A

Feature
Winter hardy
Hazard
Early bidding, prone to spring frost
Needs canopy mgmt for full ripening or it tastes green

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15
Q

Malbec in Bordeaux

A

Replaced with Merlot after frosts of 1965

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16
Q

Petit Verdot in Bordeaux, hazards/features

A

Feature

Hazard
Early budding - spring frost
Late ripening- fall rain
Fails to ripen in cool years

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17
Q

Semillon in Bordeaux hazards and features

A

Feature
Mid ripening
High yielding
Susceptible to botrytis
Softens SB

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18
Q

Sauvignon Blanc in Bordeaux hazards/features

A

Feature:
Late budding - misses spring frost
Early ripening- misses fall rain
Hazard
Vigorous- needs control
Leafy- shades fruit causing green flavors

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19
Q

Common planting style of Bordeaux and why

A

Close, 1m x 1m
Moderates vigor
Makes best use of expensive land

Needs special equipment- over row tractor
Needs more plants, more trellises more time/labor

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20
Q

Most common training systems in Bordeaux

A

Head trained, replacement cane pruned
Double Guyot in left bank
Single Guyot in right bank

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21
Q

Why is canopy mgmt important and what techniques are used?

A

Climate is maritime = damp - need to reduce fungus like downy and powdery mildew or botrytis bunch rot
Leaf removal in summer opens the canopy for aeration and exposes grapes to sunlight to aid in ripening

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22
Q

What is soft pruning?

A

Making only small cuts, leaving extra wood to dry out and maximizing sap flow to prevent Eutypa dieback and Esca

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23
Q

Leaf removal risk

A

Sunburn
Mitigate by later removal, after intense heat of summer

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24
Q

Yield control techniques

A

Poor soils
Dense planting
Pruning short in winter
Bunch thinning

25
Q

Quality red wine in Bordeaux from harvest to bottle:

A

Hand harvest- quality
Plot harvesting
Hand/optical sorting
Ferments mid to warm w/up to 30 days maceration
Press fractions separated
MLC in wood for integration
Maturation in barrique mix aged 18-24mos
Racked/ micro oxygenated to prevent reduction
Blended

26
Q

Sweet wine making in Bordeaux harvest to bottling

A

Low yields of botrytized fruit - pruned to low buds then rotted/damaged fruit removed
Picked in tries for individual berries
Quality choices made in vineyards
Fermentation - top quality in oak
Matured 18-36 mos in oak for Sauternes- lesser quality in stainless

27
Q

Bordeaux and Bordeaux Superieur AOC

A

High max yields/ lower concentration (67/59 hL/ha)
44% of all wine produced in Bordeaux
Mainly Merlot for red

28
Q

Medoc and Haut Medoc

A

Red only
55hL/ha

29
Q

Saint Estephe

A

Coolest
Most Merlot of all Haut Medoc communes
No first growths
More rustic styled due to cooler weather

30
Q

Pauillac

A

62% Cab planted
3 first growths
Most cru classes wine production
Structured and long lived wines

31
Q

Saint Julien

A

High Cab plantings
Lots of cru classe production
Gravel soils
Not first growths

32
Q

Margaux

A

One first growth
Lots of cru classe production
More Merlot that other HM communes
Earlier ripening due to location south
Perfumed and silky

33
Q

Listrac-Medoc and Moulis

A

Red wine
Further from River - less moderation
Less gravel

34
Q

Graves

A

85% red wine
58 hL/ha red
55 hL/ha white

35
Q

Graves Superieur

A

Late harvest or botrytized sweet wine
Higher allowed yields than Sauternes (40)

36
Q

Pessac Leognan

A

Gravel soils
Moderation from Garonne
High quality/barrel aged whites
High quality reds
One first growth
54hL/ha

37
Q

Entre deux mers

A

White only
65 hL/ha - low concentration

38
Q

Saint Emilion and Saint Emilion Grabd Cru

A

Red only
Grand cru has lower yields and longer maturation (20 mos)
60% Merlot planted

39
Q

Pomerol

A

80% Merlot
49 hL/ha
No classification system, just good wine

40
Q

Cotes de Bordeaux

A

Red and white right bank
Can amend commune - Blaye, Cadillac, Castillon, Francs
Moderate yields 55/52

41
Q

Cotes de Bourg

A

Main variety Merlot
10% acreage Malbec

42
Q

Sauternes and Barsac

A

80% Semillon planted
Cold Ciron meets warm Garonne promoting morning mists
Sauternes = 50% sweet wine production in Bordeaux
Barsac can be labeled as either

43
Q

Other sweet appellations in Bordeaux

A

Sainte Croix du Mont
Loupiac
Premieres Cotes de Bordeaux

44
Q

1855 classification of Bordeaux

A

Based on prices fetched
Ranked 5 crus in Medoc and 2 crus in Sauternes

45
Q

The Graves Classification

A

1959 - based upon pricing, fame, and quality by tasting
16 classified Chtx
Red and white

46
Q

Saint Emilion Grand Cru Classification

A

1955
Revised every 10 years
Chtx are judged on terroir, production methods, reputation, commercial considerations, abd and a blind tasting of at least 10 vintages
Premier Grand Cru A
Premier Grand Cru
Grand Cru Classe

47
Q

Crus Bourgeois du Medoc classification

A

1932
Below cru classe but if superior quality
Revised in 2010 to be awarded to wines, not chtx as a mark of quality for production methods and wine
Lasts 5 years

48
Q

Estate sizes in Bordeaux are shrinking or rising?

A

The number of estates is shrinking but the size of estates is growing as neighbors buy each other out to create commercially viable quantities

49
Q

Co-ope produce how much of Bordeaux wine?

A

1/4 from 40% of grape growers

50
Q

The majority of wines of Bordeaux are priced how?

A

Inexpensive to mid

51
Q

Bordeaux production costs per appellation
Bordeaux, Medoc, classified growth

A

€.57, €2.35, €16
Not including loans on equipment or property

Classified growths have greater cost due to:
Increased vine density
Harvest costs
Higher viticulture costs
Lower yields
Rigorous sorting
Barrel aging (both cost and cost of time)

52
Q

What % of Bordeaux is sold domestically and in what channel

A

55% with 48% of that being sold in supermarkets at avg cost of €5.96

53
Q

Bordeaux exports are what % of volume and value?

A

45% and 52%

54
Q

La Place de Bordeaux is what?

A

A commercial system where wine is sold to a merchant (negoce) who sells it to wholesalers and retailers
Relationship between producers and merchants is handled by a broker, courtier.
Adds layers of marketing up to wine 15% for negoce and 2% for courtier

55
Q

La Place de Bordeaux allows chateaux to

A

Be in key markets by divvying up their allocations by merchant

56
Q

What is en primeur?

A

Sold as futures
Wine is sold 12-18 mos before bottling
Consumers can secure hard to buy wines at a lower price than retail once finished

57
Q

When does en primeur fail?

A

In poor vintages prices drop from en primeur

58
Q

Advantages of en primeur

A

For estate:
Tests market pricing
Early payment to finance next vintage

For consumer:
Secures rare wines
Income from sale of rare wines

59
Q

Disadvantages of en primeur

A

Estate:
Selling for lower than when released normally
Negoce could mismanage finances and adversely affect reputation

Consumer:
Bought in opinion of unfinished wine
Prices could fall before arrival

WSET D3 (33 decks)

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