Bordeaux Pt 6 - Viticulture and Winemaking

Question 1

What training methods are permitted in Bordeaux?

Answer 1

Double Guyot and Taille Medocaine (similar to double guyot with shorter canes)

Question 2

What is the planting density in Medoc?

Answer 2

4000 vines per acre/10000 per hectare

Question 3

What is the planting density in Cotes de Bordeaux?

Answer 3

2000-2400 vines per acre/5000-6000 per hectare.

Question 4

Why might planting density be reduced?

Answer 4

With global warming and drought, it will ensure each vine has access to enough water.

Question 5

Historically how did estates get rid of excess water?

Answer 5

By using underground drainage pipes and/or drainage tiles.

Question 6

What actions are being taken in Bordeaux in light of temperature increases and global warming?

Answer 6

The vignerons are switching to:
- drought resistant rootstock;
- Late-ripening, heat-tolerant, disease-resistant varieties;
-Canopy management to avoid sunburn.

Question 7

How has climate change impacted bud break? What risk does it bring?

Answer 7

It is now earlier and leaves are sprouting as well as buds. This increases the damage that spring frosts can do.

Question 8

How is the spring frost risk mitigated in Bordeaux?

Answer 8

The winter pruning is being delayed to try and delay bud break.

Question 9

What has been a positive effect of global warming on wine character?

Answer 9

The grapes are riper leading to more generous, supple, fruit -driven wines with less astringent tannins.

Question 10

What is CIVB doing to address global warming challenges?

Answer 10

Implemented a number of initiatives to address greener farming methods.
Committed to its producers achieving environmental certifications.

Question 11

What is the Haute Valeur Environmentale (HVE) certification?

Answer 11

Follows practices which support biodiversity, judicious agrochemical use and water supply/consumption management

Question 12

What progress has Bordeaux made on environmental issues in the last 12 years?

Answer 12

Reduction of:
20% of Carbon footprint;
20% of energy consumption;
20% of water consumption.

Question 13

How are lower end white wines of Bordeaux characterised? How are they fermented and aged?

Answer 13

They are fresh, bright wines fermented in stainless steel with no MLF to preserve aromatics.

Question 14

How are top-end white wines of Bordeaux characterised?eg Pessac-Leognan AOC

Answer 14

They are often barrel fermented and aged on lees to give a richer mouthfeel and creamier textures.

Question 15

Which grapes are normally used in Sweet Wines of Bordeaux?

Answer 15

Semillon and Sauvignon Blanc with sometimes a small amount of Muscadelle.

Question 16

How are grapes selected for “molleux” semi-sweet wine in Bordeaux?

Answer 16

They can be hand picked but selective sorting is not mandated. Can be both noble rot and not.

Question 17

What is RS level for molleux in Bordeaux?

Answer 17

1.2-4.5%(12-45g/l)

Question 18

How are grapes selected for “liquoreux” sweet wine in Bordeaux?

Answer 18

In most AOC only botrytis affected grapes are used. They are handpicked berry by berry or by partial cluster in multiple passes (tris).

Question 19

Why does sweet wine harvest take 6-8 weeks?

Answer 19

Botrytis mold takes time to spread.

Question 20

As a rule of thumb how much wine does a vine of botrytised grapes produce?

Answer 20

1-3 glasses.

Question 21

What is the RS level in liquoreux wine?

Answer 21

In excess of 45g/l (4.5%)

Question 22

How are prestigious liquoreux wines often vinified and aged in Bordeaux?

Answer 22

New oak barrels are used which adds to the price.

Question 23

What do the sweet wines of Bordeaux share in common with other sweet wines made by botrytised grapes?

Answer 23

They taste of honey. Depending on the ratio of Semillon and Sauvignon Blanc they can taste from apricot to pineapple.

Question 24

What particular character does Bordeaux sweet wines have as compared to those from warmer climes?

Answer 24

The natural acidity of the temperate climate balances the sweetness.

Question 25

What harvesting methods are used in Bordeaux?

Answer 25

Both machine and hand. Vines of different ages are harvested separately. Top estates usually handpick.

Question 26

What is the normal duration for maceration and fermentation of red wines in Bordeaux?

Answer 26

Maceration- 15-21 days or longer;
Fermentation - 8-10 days.

Question 27

How might entry-level Bordeaux red be fermented and matured?

Answer 27

In temperature-controlled stainless steel or concrete.

Question 28

How might more expensive Bordeaux red be fermented and matured?

Answer 28

Fermented in concrete or steel then matured in barrel.

Question 29

How have the Bordelais tried to manage tannin levels in red wine in recent times?

Answer 29

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.

Question 30

Which types of wine are put into Grand Vin?

Answer 30

Those with great ability to age.

Question 31

What are second-, third-label wines?

Answer 31

They are made by the Chateaux deliberately. They are less structured and spend less time in cellar, and are more approachable for earlier drinking.

Question 32

Which two lightly pigmented wines are made in Bordeaux?

Answer 32

Clairet (light red) and Rose (pink).

Question 33

How is Clairet made in Bordeaux?

Answer 33

In the same process as red wine but with only a short maceration (24-36 hours). It uses the saignee method.

Question 34

How is Rose made in Bordeaux?

Answer 34

Most often by saignee with shorter maceration than clairet.IT IS ALWAYS DRY AND PINK.

Question 35

Which method is becoming more common in Bordeaux for making rose wines?

Answer 35

Direct press which produces a pale wine which can capitalise on the success of Provence wines.

Question 36

When should Bordeaux reds be drunk?

Answer 36

Petits chateaux, Cru Bourgeois and Cotes should be consumed within 5-7 years. Classified growths uncork in minimum 10 years.

Question 37

When should Bordeaux dry whites be drunk?

Answer 37

Generally for immediate consumption. Some top producers create wines which can age for decades - results in aromas of toasted coconut, roasted hazelnut and beeswax

Question 38

When should Bordeaux dry whites, rose and clairets be drunk?

Answer 38

Generally for immediate consumption.

Question 39

When should Bordeaux Sweet whites be drunk?

Answer 39

Can generally age for decades even in some cases up to 100 years.

Question 40

Define the difference in : “claret”;”clairet”;”rose”.

Answer 40

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;