Bordeaux Pt 6 - Viticulture and Winemaking Flashcards
What training methods are permitted in Bordeaux?
Double Guyot and Taille Medocaine (similar to double guyot with shorter canes)
What is the planting density in Medoc?
4000 vines per acre/10000 per hectare
What is the planting density in Cotes de Bordeaux?
2000-2400 vines per acre/5000-6000 per hectare.
Why might planting density be reduced?
With global warming and drought, it will ensure each vine has access to enough water.
Historically how did estates get rid of excess water?
By using underground drainage pipes and/or drainage tiles.
What actions are being taken by vignerons in the vineyard in Bordeaux in light of temperature increases and global warming?
The vignerons are switching to:
- drought resistant rootstock;
- Late-ripening, heat-tolerant, disease-resistant varieties;
-Canopy management to avoid sunburn.
How has climate change impacted bud break? What risk does it bring?
It is now earlier and leaves are sprouting as well as buds. This increases the damage that spring frosts can do.
What viticultural practice is being used by growers to mitigate spring frost risk in Bordeaux?
The winter pruning is being delayed to try and delay bud break.
What has been a positive effect of global warming on wine character?
The grapes are riper leading to more generous, supple, fruit -driven wines with less astringent tannins.
What is CIVB doing to address global warming challenges?
Implemented a number of initiatives to address greener farming methods.
Committed to its producers achieving environmental certifications.
What is the Haute Valeur Environmentale (HVE) certification?
Follows practices which support biodiversity, judicious agrochemical use and water supply/consumption management
What progress has Bordeaux made on environmental issues in the last 12 years?
Reduction of:
20% of Carbon footprint;
20% of energy consumption;
20% of water consumption.
How are lower end white wines of Bordeaux characterised? How are they fermented and aged?
They are fresh, bright wines fermented in stainless steel with no MLF to preserve aromatics.
How are top-end white wines of Bordeaux characterised?eg Pessac-Leognan AOC
They are often barrel fermented and aged on lees to give a richer mouthfeel and creamier textures.
Which grapes are normally used in Sweet Wines of Bordeaux?
Semillon and Sauvignon Blanc with sometimes a small amount of Muscadelle.
How are grapes selected for “molleux” semi-sweet wine in Bordeaux?
They can be hand picked but selective sorting is not mandated. Can be both noble rot and not.
What is RS level for molleux in Bordeaux?
1.2-4.5%(12-45g/l)
How are grapes selected for “liquoreux” sweet wine in Bordeaux?
In most AOC only botrytis affected grapes are used. They are handpicked berry by berry or by partial cluster in multiple passes (tris).
Why does sweet wine harvest take 6-8 weeks?
Botrytis mold takes time to spread.
As a rule of thumb how much wine does a vine of botrytised grapes produce?
1-3 glasses.
What is the RS level in liquoreux wine?
In excess of 45g/l (4.5%)
How are prestigious liquoreux wines often vinified and aged in Bordeaux?
New oak barrels are used which adds to the price.
What do the sweet wines of Bordeaux share in common with other sweet wines made by botrytised grapes?
They taste of honey. Depending on the ratio of Semillon and Sauvignon Blanc they can taste from apricot to pineapple.
What particular character does Bordeaux sweet wines have as compared to those from warmer climes?
The natural acidity of the temperate climate balances the sweetness.
What harvesting methods are used in Bordeaux?
Both machine and hand. Vines of different ages are harvested separately. Top estates usually handpick.
What is the normal duration for maceration and fermentation of red wines in Bordeaux?
Maceration- 15-21 days or longer;
Fermentation - 8-10 days.
How might entry-level Bordeaux red be fermented and matured?
In temperature-controlled stainless steel or concrete.
How might more expensive Bordeaux red be fermented and matured?
Fermented in concrete or steel then matured in barrel.
How have the Bordelais tried to manage tannin levels in red wine in recent times?
Longer prefermentation maceration.
The use of less aggressive extraction such as pigeage (punch down) or montage (pump over) rather than delestage (rack and return).
Micro-oxygenation and less oak influence.
Which types of wine are put into Grand Vin?
Those with great ability to age.
What are second-, third-label wines? Describe their general character.
They are made by the Chateaux deliberately. They are less structured and spend less time in cellar, and are more approachable for earlier drinking.
Which two lightly pigmented wines are made in Bordeaux?
Clairet (light red) and Rose (pink).
How is Clairet made in Bordeaux?
In the same process as red wine but with only a short maceration (24-36 hours). It uses the saignee method.
How is Rose made in Bordeaux? What is the sweetness level?
Most often by saignee with shorter maceration than clairet.IT IS ALWAYS DRY AND PINK.
Which method is becoming more common in Bordeaux for making rose wines?
Direct press which produces a pale wine which can capitalise on the success of Provence wines.
When should Bordeaux reds be drunk?
Petits chateaux, Cru Bourgeois and Cotes should be consumed within 5-7 years. Classified growths uncork in minimum 10 years.
When should Bordeaux dry whites be drunk?
Generally for immediate consumption. However, some top producers create wines which can age for decades - results in aromas of toasted coconut, roasted hazelnut and beeswax
When should Bordeaux dry whites, rose and clairets be drunk?
Generally for immediate consumption.
When should Bordeaux Sweet whites be drunk?
Can generally age for decades even in some cases up to 100 years.
Define the difference in : “claret”;”clairet”;”rose”.
Claret is the English name given to Bordeaux red wines;
Clairet is the name given to a light red wine made from red grapes - less pigment than a true red wine;
