Chapter 13 - Bordeaux

Question 1

Basic characteristics of Bordeaux

Answer 1

• Biggest appellation in terms of size and value

- Few producers have very strong resources, vast majority of producers less well-equipped

Question 2

Climate in Bordeaux

Answer 2

• Moderate maritime climate due to Gulf Stream
• Spring frosts rarely a problem, grape ripening can continue well into October
• Atlantic brings high levels of rainfall and humidity (Landes forest and sand dunes protect)
• Rain falls can disrupt growing and dilute flavours
• Vintage variation is an issue, although top producers can simply reject unhealthy grapes
• Changes in canopy management have resulted in healthier grapes and higher levels of sugar at harvest time

Question 3

Basic information about grape varieties in Bordeaux

Answer 3

• Almost all reds and most whites are blends
• Different grapes have different ripening times, so one bad frost cannot ruin the entire crop
• 13 grape varieties are permitted, but in practice 3 black and 2 white predominate

Question 4

What are the most important red grape varieties?

Answer 4

• Cabernet Sauvignon: dominates in Haut-Médoc, but also in Bas-Médoc and Graves present. High stone/gravel content of the soil necessary to raise vineyard temperature
• Cabernet Franc: widely used in Saint-Emillion, less in Médoc and Graves. Less body and tannin than Cabernet Savuignon. Herbaceous/stalky flavours, can contribute vibrant and floral notes
• Merlot: most widely planted in Saint-Emilion and Pomerol. Softness of grape. Grows on cooler clay soils
• Petit Verdot: small plantings, only ripens fully in very hot years, very-deep coloured, tannic wine that ages slowly. Can add tannin, colour and some spicy notes
• Top quality wine is aged in 225l small oak barriques (new casks for top quality)
• Riper, fruitier, more concentrated wines even in weak years due to improved winemaking techniques

Question 5

What are the most important white grape varieties?

Answer 5

• Semillion: thin skin, affinity for noble rot. Important for sweet wines. Blended with Sauvignon Blanc in Pessac-Leognan and Graves
• Sauvignon Blanc: citrus and green fruit aromas. Provides high acidity, important in sweet wines.
• Muscadelle: grapey, floral flavours, supports sweet/dry wine production. Usually only small percentage of any blend
• Wide range of quality in white wines

Question 6

What are the most important Bordeaux classifications?

Answer 6

• With the exception of Saint-Emilion, Bordeaux classification is outside of usual classification
• Based on Estate (chateau) instead of specific vineyards
• 1855 classification, “cru classé” in the Médoc, five ranks. Three ranks in Sauternes
• Cru bourgeois later added, must be submitted every year
• Graves/Pessac Léognan: no ranking, cru classé lie within limits of Pessac Léognan
• Saint-Emilion Grand Cru: Grand Cru Classé, Premier Grand Cru Classé A and B. Reclassification possible, review every 10 year

Question 7

Basic geographical characteristics of Bordeaux

Answer 7

• Dordogne and Garonne rivers divide Bordeaux in 3 broad areas
• west and south of Gironde/Garonne: Médoc, Graves, Saturnes (“Left Bank”)
• Between Dordogne and Garonne (“Entre-Deux-Mers”)
• North and east of Gironde/Dordogne: Saint-Émilion, Pomerol (“Right Bank”)
• No hierarchy of appellations

Question 8

What are the two generic appellations in Bordeaux?

Answer 8

• Bordeaux
• Bordeaux Supérieur: stricter rules, higher alcohol content in final wines
• Rose: Bordeaux Rosé, Bordeaux Clairet (deeper in colour, fullaer in body)
• ## Character: medium-bodied wines with ripe red/black fruit, sometimes cedar notes from oak. Cheaper Bordeaux is lighter in body

Question 9

Médoc and Graves red wines

Answer 9

• Northernmost part is called Bas-Médoc, simply labelled Médoc. More Merlot, more early-drinking
• Haut-Médoc: from Saint-Estephe, also Paulliac, Saint-Julien, Margaux (high percentage of Cabernet Sauvignon, blackcurrant fruit, grippy tannins, but strong ageing potential)
• Pessac-Léognan: most highly rated area in Graves, gravelly, more fragrant and lighter-bodied than Haut-Médoc wines
  Graves to the south: less concentrated and complex, high proportion of Merlot

Question 10

Saint-Émilion and Pomerol wines

Answer 10

• Merlot dominated, some Cabernet France used
• North and west of Saint-Emilion: warm, well-drained gravel and limestone soils
• South and east: clay limestone soils
• Medium to high tannins, soft and rich mouthfeel, complex red berry fruit, tobacco and cedar notes over time
• Sandy soils of the foot of the region are lighter bodied, less prestigious
• Pomerol: richer, spicier, blackberry fruit character
• ## “Vins de Garage”: full-bodied, ripe wines made in tiny quantities

Question 11

Côtes de Bordeaux wines

Answer 11

• Blaye, Cadillac, Castillon, Francs (Cotes de Bordeaux, lesser known appellations)
• Merlot-based, early drinking. Best wines excellent value
• Côtes de Bourges: similar style, but not part of the group
  Premières Côtes de Bordeaux: sweet wine, unconnected with this group

Question 12

Premium dry white wines in Bordeaux

Answer 12

• Few appellations are permitted to produce dry white wines
• Entre-Deux-Mers: only white wines
• Graves and Pessac-Léognan: white and red
• Graves and Entre-Deux-Mers: Sauvignon Blanc in unoaked style
• Pessac-Léognan: often classé status, partly matured in oak, medium to full body, toasty oak flavours
• Médoc and Saturnes: premium dry wine that can only be sold as general “Bordeaux” appellation

Question 13

Sweet wines in Bordeaux

Answer 13

• • Passerillage necessary in years with little noble rot
• Sauternes: best wines.
• Barsac: either village name or Sauternes as appellation
• Sémillion dominates because of susceptibility to noble rot
• Sauvignon Blanc: adds refreshing acidity and fruity aromas
• Muscadelle: adds exotic perfume
• Best wines high in alcohol, sweet yet balanced, display apricot and citrus peel aromas of noble rot. Notes of toast and vanilla from oak fermentation