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WSET dip > Bordeaux - General > Flashcards

Bordeaux - General Flashcards

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1
Q

What regions does the 1855 classification cover and what are their bands? (3)

A

Medoc 1-5
Haut-Brion in Graves 1-5
Sauternes 1-3

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2
Q

What forest protects Bordeaux from maritime winds in the south of medic and graves?

A

Landes forest

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3
Q

Rain issues in Bordeaux? (4)

A

Rain falls throughout the year. Main issues:

Flowering - fruit set
Growing season - disease
Veraison - unripe fruit and fungal disease
Harvest - diluted flavours

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4
Q

Maritime influence in Libourne (Pomerol, Saint Emillion)

A

Less than the left bank

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5
Q

Where is clay located on the left bank?

A

Around St Estephe

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6
Q

Best soils on the right bank? (2)

A

Limestone plateau around St Emillion or gravel and stones around Pomerol

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7
Q

Early budding /mid ripening varieties in Bordeaux? (3) +(1)

A
  1. Merlot
  2. Cab Franc
  3. Malbec

All susceptible to spring frosts but can be picked before autumn rain

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8
Q

Issues with merlot? (3)

A

Susceptible to:

Botrytis - heavy spraying
Coulure - sorting
Drought - clay

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9
Q

Where is Merlot grown mainly on left bank?

A

Northern Medoc - cooler climate

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10
Q

What does Merlot contribute to a blend? (5)

A

Red fruit and herbaceous flavours in cool years

Black plum and cooked blackberries in hot years

Medium tannins

Medium to high alc (and thus body)

Medium acidity

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11
Q

Cabernet Sauvignon budding/ripening?

A

Late budding

Mid-late ripening

(Like corvina)

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12
Q

Issues with Cabernet Sauvignon? (3)

A

Susceptible to:

Trunk disease
Fungal disease
Later ripening - needs warm soils and less rain at harvest

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13
Q

What does Cabernet Sauvignon add to a Bordeaux blend? (5)

A

High acid
High tannin
Medium alcohol and med body
Black fruit
Floral/herbaceous characters

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14
Q

What does Cabernet Franc add to a Bordeaux blend? (3)

A

High acid
Red fruit
Medium tannins

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15
Q

What does Malbec add to a Bordeaux blend? (4)

A

Deep colour
Violets, red fruit and dark fruit
Medium+ tannin
Medium+ acid

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16
Q

Petit Verdot budding/ripening?

A

Early budding
Late ripening

Same as refosco and Sangiovese

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17
Q

What does petit Verdot add to a Bordeaux blend? (3)

A

Deep colour
Spice
Tannin

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18
Q

Semillon budding/ripening?

A

Mid budding
Mid ripening

Same as Grechetto

19
Q

What does Semillon add to white Bordeaux blends? (4)

A

It softens Sauvignon Blanc

Medium alc and body
Medium to med+ acid
Low intensity apple, lemon grass
Ageability - honey and toast

20
Q

What does semillon add to sweet wines in Bordeaux? (3)

A

Highly prized for sweet wines

Honey
Dried fruit - lemon and peach
Waxy texture

21
Q

What does Sauvignon Blanc add to white Bordeaux blends? (2)

A

High acid
Gooseberry and grass flavours

Becoming single varietal more and more

22
Q

What does Mucsadelle add to a Bordeaux white blend? (2)

A

Grape and floral characters

Used mainly in sweet wines due to botrytis susceptibility

23
Q

Vine spacing in Bordeaux? (2)

A

10,000 Per Hectare in prestigious regions

3000-4000 in less prestigious regions like Bordeaux AOC

24
Q

Where is double guyot more common?

A

Left bank

25
Q

Where is single guyot more common?

A

Right bank

26
Q

Why would an estate use cordon trained spur pruned vine training in Bordeaux? (2)

A

Lower yields

Better aeration

27
Q

When/why is leaf removal important in Bordeaux? (2)

A

In summer:

Expose grapes to aid ripening
Reduce disease pressure

28
Q

What is ‘Plot by Plot’ winemaking?

A

Selecting individual plots to vinify at optimum ripeness. More vessels are needed and a robust schedule of picking needed

29
Q

Red wine fermentation temperatures in Bordeaux?

A

Mid range for fruitier styles

Mid range to warm for premium styles

30
Q

Maceration times for red Bordeaux wines? (2)

A

5-7 for early drinking
14-30 for premium

Maceration times are reduced in poor vintages

31
Q

Free run wine and press wine practices in Bordeaux?

A

Press wine is put to one side in barriques so the winemaker can decide how much tannin and structure the free run wine needs

32
Q

Malolactic conversion in Bordeaux reds?

A

Usually inoculated as journalists and buyers will taste the wines in spring

33
Q

Level of oak toast in Bordeaux?

A

Med to med plus toast

34
Q

Barrel maturation in premium Bordeaux? (3)

A

18-24 months on oak
Up to 100% new oak
Racked every 3 months by tradition to prevent reduction and soften tannins

35
Q

Blending in Bordeaux? (2)

A

Mainly done over winter to show journalists and buyers in The spring.

Some blend every few months to see how the individual grapes and plots are evolving before deciding on the final wine

36
Q

Skin contact for white in Bordeaux? (2)

A

Direct press and no contact for fresh styles

Up to 24 hours for more aromatic and phenolic styles

37
Q

Modern Sauvignon Blanc winemaking in Bordeaux? (2)

A

Skin contact for aromatics
Lees new oak in fermentation and maturation

38
Q

Battonage and lees ageing in white Bordeaux? (3)

A

Not common any more to have less body in the wines

Lees ageing common - 3 months for inexpensive

6-12 for premium

39
Q

High costs in Bordeaux sweet wines in the vineyard? (4)

A

Yields must be low (25hL/ha) to ensure concentration of sugar and fruit

Highly trained harvesters needed to identify botrytis from grey rot and black rot

Long harvesting September to December

Multiple passes in the vineyard 10-12 times

40
Q

Level of botrytis in the final wine factors? (4)

A
  1. Conditions of year
  2. Position of estate for conditions
  3. Willingness of estate to wait for perfect conditions
  4. Willingness of estate to pay for multiple passes
41
Q

Oak use in sweet wine in Bordeaux? (3)

A

No new oak in less prestigious regions

30-100% in Barsac and Sauternes

Aged for 18-36 months for oxidation and complexity

42
Q

Bordeaux AOC and Bordeaux Superior AOC reputations? (5)

A

High yields for Bordeaux AOC

Slightly lower Yields for Bordeaux Superior AOC

Reds mainly from merlot
Whites mainly from Sauvignon Blanc

Acceptable to good in quality

Inexpensive to mid priced

43
Q

Bordeaux AOC/Superior tasting note? (6)

A

High acid
Med + tannin
Medium body
Medium alc
Medium intensity
Red fruit characters

Same for whites except tannin and fruit characters

WSET dip (82 decks)

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