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D3 > Bordeaux > Flashcards

Bordeaux Flashcards

1
Q

Which two rivers merge to form the Gironde estuary?

A

Garonne
Dordogne

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2
Q

The LEFT BANK of Bordeaux lies to the west of the ___ and ___ rivers.

A

Garonne and Gironde

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3
Q

The RIGHT BANK of Bordeaux lies to the east of the ___ and ___ rivers.

A

Dordogne and Gironde

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4
Q

The vast majority of wine produced in Bordeaux takes one of these two generic AOCs.

A

Bordeaux AOC;
Bordeaux Supérieur AOC.

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5
Q

What is the climate of the Bordeaux region?

A

Moderate maritime

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6
Q

What are five natural factors that influence grape growing in Bordeaux?

A

Atlantic Ocean (cooling influence);
Landes pine forest (protecting influence);
Gulf Stream (warming influence);
Rainfall;
Gironde estuary (moderating influence).

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7
Q

How does the Gironde estuary affect the climate of Bordeaux?

A

It provides a moderating effect, warming up the area and protecting the châteaux closest in proximity to it from frost.

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8
Q

How does the Landes pine forest affect the climate of Bordeaux?

A

It protects the area from the worst weather coming off the Atlantic Ocean; it also provides a cooling influence for châteaux in closest proximity to it.

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9
Q

In Bordeaux, where is the climate most cool?

Northern Médoc
Southern Médoc and Graves
The entire Right Bank

A

Northern Médoc
The Landes forest is less of a feature here and the landscape is more open to maritime influence

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10
Q

How much rainfall does Bordeaux average per year?

A

950 mm

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11
Q

Describe what can happen to grapes if there is excessive rainfall during each the following times of development:

At flowering
At/just after véraison
Throughout the growing season
At harvest

A

At flowering —> poor fruit set;
At/just after véraison —> unripe fruit, fungal diseases;
Throughout the growing season —> increased disease pressure; grape splitting
At harvest —> diluted flavors.

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12
Q

The maritime influence is less pronounced in which of these areas of Bordeaux?

Left Bank
Right Bank
Entre-Deux-Mers

A

Right Bank

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13
Q

In Médoc, the most important estates are located where in relation to the Gironde estuary (closest or furthest away)?

A

Closest to the Gironde estuary

The estuary provides a moderating influence and protects those vines situated closest to it from frost; vineyards further west are more susceptible to frost.

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14
Q

In Bordeaux, what natural hazard has become more widespread and destructive over the past decade?

A

Hail

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15
Q

What is the main soil type found on the LEFT BANK of Bordeaux?

How did these soils come to this composition?

A

Gravelly, stony soils.

Several thousand years ago, floodwaters carried this debris from the Pyrenées and the Massif Central. Depending on the soil’s origin, the gravel is mixed with clay and sand (some appellations on the Left Bank have higher gravel content while others have higher clay content).

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16
Q

Name two positive features of the gravelly soils in Bordeaux.

A

Excellent drainage;
Stores heat and releases it evenly (good for ripening).

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17
Q

What are croupes?

A

Gravel mounds found on the Left Bank of Bordeaux.

All the top Left Bank estates are planted on top of croupes.

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18
Q

What is a major disadvantage of gravel soils in hot vintages?

A

Because gravel soils drain so quickly and easily, in hot years this puts the vines at higher risk of suffering drought stress, especially where the soils are shallow.

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19
Q

Which appellation on the LEFT BANK of Bordeaux is known for its pockets of clay?

A

Saint-Estèphe

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20
Q

Bordeaux’s RIGHT BANK has more of which material in its soil?

A

Clay

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21
Q

What area of the RIGHT BANK of Bordeaux is known for its patches of gravel?

A

Parts of Libournais (Saint-Émilion, Pomerol, and appellations that surround them).

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22
Q

Which two soil types (or areas) on the RIGHT BANK of Bordeaux do the best wines come from?

A

The limestone plateau and the gravel section that borders Pomerol.

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23
Q

The main black grape grown on the Right Bank of Bordeaux and the cooler northern Médoc is ___.

A

Merlot

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24
Q

Merlot is early or late budding?

Is it early, mid, or late ripening?

A

Merlot is early budding and mid ripening.

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25
Q

Because Merlot is mid ripening, in Bordeaux it is usually picked before what happens in the autumn?

A

Autumn rains

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26
Q

What are five hazards Merlot is vulnerable to which can reduce its yields in Bordeaux?

A

Spring frost;
Coulure;
Botrytis;
Drought;
Autumn rain.

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27
Q

What are the soils like in the northern Médoc?

A

More fertile with a high clay content - which is why Merlot performs so well and consistently ripens here, even in cool vintages.

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28
Q

How does the water-holding capacity of clay influence Merlot’s berry size?

A

Merlot’s berry size can be quite large thanks to the water held in the clay-based soils it likes to grow in.

29
Q

Give a brief profile of Merlot, citing structural components and flavors in cool years vs. warm years in Bordeaux.

A

Medium tannins;
Medium to high alcohol;
In cooler years: herbaceous with medium to pronounced intensity red fruit (strawberry, red plum);
In warmer years: cooked blackberry, black plum.

30
Q

Cabernet Sauvignon is early or late budding?

Is it early, mid, or late ripening?

A

Cabernet Sauvignon is late budding and late ripening.

Remember: Merlot is early budding and mid ripening.

31
Q

Cabernet Sauvignon has:

small or large berries?
thin or thick skins?
low or high tannins?

A

Small berries
Thick skins
High tannins

32
Q

What three natural hazards is Cabernet Sauvignon susceptible to?

A

Fungal diseases (especially Powdery Mildew);
Trunk diseases (especially Esca and Eutypa);
Early autumn rains (because it’s a late ripener).

33
Q

Give a brief profile of Cabernet Sauvignon from Bordeaux, citing flavors and structural components.

A

Pronounced violet, blackcurrant, black cherry;
Menthol or herbaceous notes;
Medium alcohol;
High acidity;
High tannins.

34
Q

Because Cabernet Sauvignon is a late ripener, on what soils is it best planted?

A

Gravel soils - which are warmer, retain heat well and release it at the end of the day helping it ripen.

35
Q

Why is Merlot typically blended into Cabernet Sauvignon in Bordeaux, particularly in cooler vintages?

A

In cooler vintages Cabernet Sauvignon is a challenge to ripen which means the grapes will have higher acid, unripe tannin, and underripe fruit flavors.

The generous fruit and supple texture of Merlot softens the hard angles of underripe Cabernet Sauvignon.

36
Q

What is a quick palate profile of Cabernet Franc in Bordeaux (fruit, acid, tannins)?

A

Red fruit;
High acidity;
Medium tannins.

37
Q

Petit Verdot is early or late budding?

Is it early, mid, or late ripening?

A

Petit Verdot is early budding and a very late ripener (ripens after Cabernet Sauvignon).

It’s such a late ripener, in the past (before climate change) sometimes it never even fully ripened.

38
Q

Give a brief profile of Petit Verdot from Bordeaux, citing flavors and structural components.

A

Powerful, deeply colored wines;
Spice notes;
High tannins.

39
Q

Is Sémillon an early, mid, or late ripener?

A

Mid ripener

40
Q

Sémillon has a thin or thick skin?

What is it susceptible to?

A

Thin skin;
Susceptible to botrytis bunch rot and noble rot.

41
Q

Give a brief profile of Sémillon from Bordeaux, citing flavors and structural components in dry white wines.

A

Dry whites

If underripe, grassy flavors;
If ripe, low to medium intensity aromas of apple, lemon;
Medium body;
Medium alcohol;
Medium to medium+ acidity.

42
Q

What characteristics does Sauvignon Blanc contribute to white Bordeaux wines, both dry and sweet?

A

Grassy notes;
Gooseberry flavors;
High acidity.

43
Q

Muscadelle is predominantly used in sweet white wines in Bordeaux.

What characteristics does it impart on a wine?

A

Flowery, grapey notes.

Muscadelle is NOT related to Muscat!

44
Q

Why are high-quality vineyards in Bordeaux planted at ~10,000 vines per hectare?

What is the downside of this high density planting?

A

It’s suitable for the somewhat infertile soils, which results in moderate vigor;
Makes best use of expensive land.
Downside: increases costs (purchasing plants and trellises, labor to plant and maintain them).

Vines for basic Bordeaux AOC are typically planted at 3,000–4,000 vines per ha.

45
Q

The majority of vines in Bordeaux are ___-trained, ___-pruned.

A

Head-trained, replacement cane-pruned.

46
Q

Why is canopy management so important in Bordeaux?

A

It helps mitigate high mildew and botrytis risks in Bordeaux’s damp climate;
Leaf removal deters rots, promotes aeration, and improves ultraviolet exposure to aid ripening.

47
Q

When is leaf removal best timed?

A

Late in the growing season when heat spikes are less likely to happen; grape clusters benefit from the extra aeration at this point, too.

48
Q

q
Over the last 20 years, what has been the average yield in Bordeaux (in hL/ha)?

A

50 hL/ha

49
Q

Properties in Bordeaux can improve their already high-quality wines by doing what even before the grapes hit the crushpad?

A

Sorting – not only in the vineyard while picking (selecting bunches that have optimal ripeness), but again once the grapes arrive at the winery (vibrating table, optical sorter);
Picking plot by plot (and making small lots of wine for each plot which will later be blended).

50
Q

In Bordeaux, roughly __% of all bottled wines are inexpensive or mid-priced while __% are premium or super-premium priced.

A

70% inexpensive or mid-priced;

30% premium or super-premium priced.

51
Q

Give a brief profile of Sémillon from Bordeaux, citing flavors and structural components in sweet white wines.

A

Sweet wines

Honey;
Dried fruit (peach, lemon);
Waxy texture;
Toast (with age).

52
Q

Name two winemaking factors used on mid-priced red Bordeaux that preserve primary fruit flavors and limit the extraction of tannins, thereby making an early-drinking wine.

A

Mid-range fermentation temperatures;
Short (5-7 days) post-fermentation skin maceration.

53
Q

Name two winemaking factors used on red Bordeaux that is intended for several years of bottle aging.

A

Mid-range to warm fermentation temperatures;
14–30 days on the skins.

54
Q

Under what circumstance would maceration times in Bordeaux be reduced for red winemaking?

A

Poor vintages, particularly if the fruit is not fully ripe.

55
Q

In Bordeaux red winemaking, why are skins pressed in pneumatic presses and modern vertical/hydraulic presses?

A

hey are reported to give the best results because of their gentle extraction.

Press wine has more structure and tannin than free-run juice, so it’ll be up to the winemaker if they want to use any press juice or not in the final blend.

56
Q

For basic red Bordeaux wines, what are the typical aging vessels and time spent in them?

How is oak flavoring added to basic red Bordeaux wines?

A

Stainless steel, concrete vats or large vats for 4–6 months;
Oak chips.

57
Q

For high-quality red Bordeaux wines, what length of time are they typically matured and in what vessel(s)?

A

18–24 months in French oak – typically a mix of new, one-year old and two-year old barriques – depending on the quality (wines with greater concentration and higher tannins need longer time in barrel).

58
Q

What two results do Bordeaux winemakers achieve when they leave their red wines undisturbed on the lees and use micro-oxygenation (instead of racking)?

A

Prevent reduction;
Help soften tannins.

59
Q

What are the two main approaches to blending in Bordeaux (read: when are the wines blended)?

A

In the winter – houses that present their wine en primeur will do this and are essentially “deselecting” wines that will end up in the estate’s second or third label, or will be sold off in bulk to merchants;
A few months before bottling – this way each lot is given more time to be assessed prior to the final blend.

60
Q

Is traditional Clairet in Bordeaux deeply colored or lightly colored?

A

Deeply colored

61
Q

What are the main grape varieties used in Clairet and other rosés from Bordeaux?

A

Merlot and Cabernet Sauvignon

62
Q

Once picked, when are white grapes in Bordeaux pressed?

A

Upon arrival at the winery (maximum freshness), or;
Up to 24 hours after being picked (aromatic and phenolic complexity).

63
Q

Mid-priced white Bordeaux wines are often left on the fine lees for __-__ months.

A

6-12 months, giving them more weight and complexity.

64
Q

High-quality white Bordeaux wines are fermented and aged in what type of vessel?

A

Barriques, with a varying proportion of them new.

65
Q

When making their white wines, many Bordeaux producers will block or allow malolactic conversion?

Why?

A

Block malo to retain freshness and acidity.

66
Q

Why is bâtonnage on white Bordeaux wines eschewed in hot vintages?

A

It would give the wines excessive body in relation to their levels of acidity.

67
Q

q
While 25hl/ha is the maximum yield permitted in Sauternes and Barsac, the top-quality houses typically only reach __hl/ha.

A

10hl/ha

68
Q

Name five factors which make Sauternes and Barsac more expensive.

A

Labor – skilled personnel must prune to a low number of buds, reducing final yield, and they must remove of any fruit that shows any signs of disease or damage;
Juice inside the berries is reduced due to botrytis;
Low maximum yields;
Several passes in the vineyard (increased labor cost);
Top wines are barrel-fermented and aged in new oak, a high portion of it new, some up to 3 years.

69
Q
A

D3 (21 decks)

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