Bordeaux - Overview and Geography Flashcards

1
Q

When was the Institut National des Appellations d’Origine created?

A

1935
Created to delimit and enforce France’s appellation system

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2
Q

How much volume does Bordeaux make?

A

Nearly 111,500 hectares
Second largest area after Languedoc
Largest AOC/AOP region

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3
Q

When did wine production start in Bordeaux?

A

4th century AD - near Garonne

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4
Q

Who provided framework for the Medoc wine region?

A

The Dutch - created complex series of drainage channels making it suitable for viticulture in the mid-1600s

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5
Q

When was Bordeaux ruled by England?

A

1152-1453 AD

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6
Q

What are courtiers?

A

Brokers of wine
Powerful force in the Medoc - supplied chateaux with financial backing while gaining total control over the actual wine trade

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7
Q

How did Bordeaux have an advantage on international distribution?

A

Pre-existing English thirst for claret
Dutch trade market was thriving
Proximity to the Atlantic/trade was huge for the region

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8
Q

What are en primeur sales?

A

Started by the courtiers
Yearly offering of Bordeaux wine as futures

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9
Q

Talk about Bordeaux wine region today

A

Great disparity between estates that have power/money/influence and those that don’t.
Great chateau will have architectural grandeur, wine tech, terroir, experience and expanse. Smaller ones will not and seem a lot more rustic/behind.

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10
Q

What does a typical Bordeaux chateau produce?

A

A single Grand Vin from the estate comprised of fruit from estate vineyards.
Some produce a red and white.
Some produce a less expensive “second wine” from fruit inappropriate for a Grand Vin.

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11
Q

What is the climate in Bordeaux?

A

Mostly maritime - Atlantic and Gironde estuary acting as moderating influences. Protects from winter freezes and spring frost.
Short winters, damp spring and high temp summers.
More continental towards St. Emillion and Pomerol

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12
Q

What protects the vineyards from high winds in Bordeaux?

A

Coastal pine forests in the Medoc. Protects from harsh west and northwest winds.

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13
Q

What are problems in Bordeaux around wetness/humidity?

A

Wet spring and humidity of the region can result in severe mold and rot. Autumn humidity = great for sweet wines. Colder years, gray rot can come and destroy fruit.

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14
Q

What is applied to the vineyards to avoid fungal problems in Bordeaux?

A

The Bordeaux mixture: lime, sulfate and water

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15
Q

How are dry white wines labeled in Bordeaux?

A

Sec

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16
Q

Bordeaux AOP Overview

A

Wines may be red, white, rose or clairet. Base level quality

17
Q

Describe clairet wines

A

Darker, more aromatic style of Rose that evokes the original wines shipped to England in the Middle Ages

18
Q

What are the six red grapes allowed in Bordeaux?

A

Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, Carmenere

19
Q

What is assemblage?

A

Blend

20
Q

Describe Merlot in Bordeaux

A
  • Most widely planted
  • Earliest to ripen
  • Prefers clay-based soils to delay natural vigor
  • Fleshy, juicy texture
  • Dominates the Right Bank
21
Q

Describe Cabernet Sauvignon in Bordeaux

A
  • Prefers well-drained gravel; allows the root system to dig deeply and slight water stress adds to concentration
  • Gives wine structure, power and longevity
  • Highly pigmented/tannic
  • Left Bank dominates (2/3 of blend)
22
Q

Describe Cabernet Franc in Bordeaux

A
  • Likes limestone-based soils; promotes acidity and freshness
  • Imparts herbal spice and red fruit
  • Dominates more on the Right Bank
23
Q

Describe blends on the Right Bank

A

Typically…
3/4 Merlot
1/4 Cabernet Franc

24
Q

Describe blends on the Left Bank

A

Typically…
2/3 Cabernet Sauvignon
1/3 Merlot

25
Q

Describe Petit Verdot in Bordeaux

A
  • Last grape to ripen
  • Occasionally added to Left Bank in small quantities for color, depth, and perfume
  • Non-existent on Right Bank
26
Q

Describe Malbec in Bordeaux

A
  • Known as Pressac on the Right Bank
  • Performs like Merlot in the blend
  • Infrequently encountered
27
Q

Describe Carmenere in Bordeaux

A

Virtually extinct

28
Q

Which white grapes are allowed in Bordeaux AOP?

A

Semillon, Sauvignon Blanc, Muscadelle, Sauvignon Gris

Ugni Blanc, Merlot Blanc, Colombard - restricted to 30% max

29
Q

Describe Sauvignon Blanc in Bordeaux

A
  • High acidity, pungency and citrus
  • Often leavened with Semillon and rounded with oak
  • Best wines achieve creamy, waxy texture while emitting aromas of honey/beeswax
30
Q

Describe Muscadelle in Bordeaux

A
  • Added sparingly to white blends
  • Intense floral character can overtake wine’s balance
31
Q

Describe red wine oak aging in Bordeaux

A

Top chateaus will often age its red wines up to two years in barriques (225 liters). Large percent new each vintage.

32
Q

Describe white wine aging in Bordeaux

A
  • From a top Graves site, will be aged in new oak
  • Best whites spend 12-16 months in barrel
33
Q

Describe Bordeaux Superieur AOP

A

Red and off-dry whites with higher minimum alcohol content

34
Q

Describe Cremant de Bordeaux AOP

A

Traditional method sparkling wines