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WSET D3 > Bordeaux > Flashcards

Bordeaux Flashcards

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
Quality red wine in Bordeaux from harvest to bottle:
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
Sweet wine making in Bordeaux harvest to bottling
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
Bordeaux and Bordeaux Superieur AOC
High max yields/ lower concentration (67/59 hL/ha) 44% of all wine produced in Bordeaux Mainly Merlot for red
28
Medoc and Haut Medoc
Red only 55hL/ha
29
Saint Estephe
Coolest Most Merlot of all Haut Medoc communes No first growths More rustic styled due to cooler weather
30
Pauillac
62% Cab planted 3 first growths Most cru classes wine production Structured and long lived wines
31
Saint Julien
High Cab plantings Lots of cru classe production Gravel soils Not first growths
32
Margaux
One first growth Lots of cru classe production More Merlot that other HM communes Earlier ripening due to location south Perfumed and silky
33
Listrac-Medoc and Moulis
Red wine Further from River - less moderation Less gravel
34
Graves
85% red wine 58 hL/ha red 55 hL/ha white
35
Graves Superieur
Late harvest or botrytized sweet wine Higher allowed yields than Sauternes (40)
36
Pessac Leognan
Gravel soils Moderation from Garonne High quality/barrel aged whites High quality reds One first growth 54hL/ha
37
Entre deux mers
White only 65 hL/ha - low concentration
38
Saint Emilion and Saint Emilion Grabd Cru
Red only Grand cru has lower yields and longer maturation (20 mos) 60% Merlot planted
39
Pomerol
80% Merlot 49 hL/ha No classification system, just good wine
40
Cotes de Bordeaux
Red and white right bank Can amend commune - Blaye, Cadillac, Castillon, Francs Moderate yields 55/52
41
Cotes de Bourg
Main variety Merlot 10% acreage Malbec
42
Sauternes and Barsac
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
Other sweet appellations in Bordeaux
Sainte Croix du Mont Loupiac Premieres Cotes de Bordeaux
44
1855 classification of Bordeaux
Based on prices fetched Ranked 5 crus in Medoc and 2 crus in Sauternes
45
The Graves Classification
1959 - based upon pricing, fame, and quality by tasting 16 classified Chtx Red and white
46
Saint Emilion Grand Cru Classification
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
Crus Bourgeois du Medoc classification
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
Estate sizes in Bordeaux are shrinking or rising?
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
Co-ope produce how much of Bordeaux wine?
1/4 from 40% of grape growers
50
The majority of wines of Bordeaux are priced how?
Inexpensive to mid
51
Bordeaux production costs per appellation Bordeaux, Medoc, classified growth
€.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
What % of Bordeaux is sold domestically and in what channel
55% with 48% of that being sold in supermarkets at avg cost of €5.96
53
Bordeaux exports are what % of volume and value?
45% and 52%
54
La Place de Bordeaux is what?
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
La Place de Bordeaux allows chateaux to
Be in key markets by divvying up their allocations by merchant
56
What is en primeur?
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
When does en primeur fail?
In poor vintages prices drop from en primeur
58
Advantages of en primeur
For estate: Tests market pricing Early payment to finance next vintage For consumer: Secures rare wines Income from sale of rare wines
59
Disadvantages of en primeur
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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