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WSET Level 4 - D3 > France - Bordeaux > Flashcards

France - Bordeaux Flashcards

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1
Q

By what two rivers is Bordeaux traversed?

A
  • Garonne and Dordogne
  • Merge into Gironde
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2
Q

How much of plantings are black/white?

A
  • 90% black
  • 10% white
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3
Q

What are the three dominant black grape varieties (incl. rough plantings)?

A
  • Merlot (60%)
  • Cabernet Sauvignon (20%)
  • Cabernet Franc (10%)
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4
Q

What are the three dominant white grape varieties?

A
  • Sémillon
  • Sauvignon Blanc
  • Muscadelle
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5
Q

What are the four styles of wine (incl. rough percentages)?

A
  • Red (85%)
  • White (10%)
  • Sweet (1%)
  • Rosé (4%)
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6
Q

How and when was the Médoc area established?

A
  • Area was drained (trockengelegt) and planted by Dutch residents in Bordeaux
  • 17th and 18th century
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7
Q

How became wines from, e.g., Lafite and Margaux successful?

A
  • Bordeaux had long been the center for wine exports (e.g., for Bergerac)
  • Merchants from Britain, Ireland, Germany, and Holland came and distributed wines
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8
Q

When and how did the classification come into effect?

A
  • 1855
  • Wines from Médoc + Haut Brion in Graves were classified into five bands, Sauternes into three
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9
Q

What is the area under vine?

A

111,000 ha

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10
Q

What appellations do most wines carry and what’s their price?

A
  • Bordeaux or Bordeaux Supérieur
  • Inexpensive to mid-priced
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11
Q

What percentage of wines shows premium or super-premium prices?

A

30%

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12
Q

What is the region’s climate?

A

Moderate maritime

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13
Q

How is the weather in the best years?

A
  • Gentle heat
  • Sufficient rainfall
  • Relatively dry and warm early autumns
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14
Q

By what is the Left Bank partially protected and what effect does it have?

A
  • Pine forest
  • Protects from Atlantic storms
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15
Q

What is the annual rainfall and is there a lot of variation yoy?

A
  • 950mm
  • Marked variation from year to year
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16
Q

What is a BIG threat in Bordeaux?

A

Excessive rain

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17
Q

What are the problems of excessive rainfall?

A
  • Rain at flowering -> poor fruit set
  • Rain in the growing season -> increased disease pressure
  • Rain at and following véraison -> unripe fruit and fungal diseases
  • Rain at harvest -> dilute flavours
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18
Q

What did climate change cause so far?

A
  • Hot, dry summers
  • Insufficient rainfall
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19
Q

What are the effects of hot and dry summers with insufficient rain on the wine?

A
  • Can result in wines with low acidity that lack balance
  • More alcoholic wines as growers wait for phenolic ripeness
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20
Q

On what Bank is the maritime influence stronger?

A

Left Bank

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21
Q

What two other weather hazards can be a problem?

A
  • Frost
  • Hail (increased)
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22
Q

Why are the most prestigious wines close to the Gironde estuary

A

Moderating influence on the climate (e.g., protection from frost)

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23
Q

Soil
What soil is prevalent on the Left Bank and how did it form?

A
  • Deposits of gravel and stony soils
  • Carried to the region by floodwaters from the Pyrenees and the Massif Central many thousands of years ago
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24
Q

Soil
With what two other soil types is the Gravel on the Left Bank to a varying degree mixed?

A
  • Clay
  • Sand
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25
Q

Soil
On what type of soil are the top estates on the Left Bank planted?

A

Gravel mounds known as croupes

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26
Q

Soil
What are advantages of gravel soil?

A
  • Gravel, unlike clay, drains well
  • Heat retention
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27
Q

Soil
What are disadvantages of fast-draining gravel soils?

A
  • Drought stress in extremely hot years
  • Esp. if soils are shallow
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28
Q

Soil
Where are pockets of clay found on the Left Bank?

A
  • Saint-Estèphe
  • But the wines have not achieved the same acclaim as those grown on gravel
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29
Q

Soil
What is the predominant soil type on the Right Bank?

A

Clay

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30
Q

Soil
What grape is ideally suited to be grown on clay?

A

Merlot

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31
Q

Merlot
What is its budding/ripening time?

A
  • Early budding -> vulnerable to spring frosts
  • Mid ripening -> picked before early autumn rain
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32
Q

Merlot
What is the variety susceptible to?

A
  • Coulure
  • Drought
  • Botrytis bunch rot
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33
Q

Merlot
What is an advantage over Cabernet Sauvignon? And what problem recently occured?

A
  • Can fully ripen in cooler years
  • Reaches higher sugar and alcohol levels
  • PROBLEM with warming climate!
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34
Q

Merlot
Where is it mostly planted?

A
  • Right Bank
  • Cooler northern Médoc -> more fertile soils with a high clay content
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35
Q

Merlot
What berry size does Merlot have?

A

Large

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36
Q

Merlot
Describe what Merlot contributes to a Bordeaux blend (intensity, aromas (cooler/warmer year), tannins, aclohol)

A
  • Medium to pronounced intensity fruit
  • Cooler years: strawberry and red plum with herbaceous flavours
  • Warmer years: Cooked blackberry, black plum
  • Medium tannins
  • Medium to high alcohol
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37
Q

Cabernet Sauvignon
What is its budding/ripening time?

A
  • Late budding -> protection from spring frosts
  • Late ripening -> needs warmer soils and is vulnerable to early autumn rains
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38
Q

Cabernet Sauvignon
Describe the key characteristics of the variety (berry size, skin, tannin)

A
  • Small-berried
  • Thick-skinned
  • High tannin content
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39
Q

Cabernet Sauvignon
What is it susceptible to?

A
  • Powdery mildew
  • Eutypa and Esca (trunk diseases)
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40
Q

Cabernet Sauvignon
On what soils does it thrive?

A

Warm, well-drained soils (e.g., gravel beds in Médoc)

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41
Q

Cabernet Sauvignon
Describe what Cabernet Sauvignon contributes to a Bordeaux blend (intensity, aromas, aclohol, acidity, tannins)

A
  • Pronounced intensity
  • Violet, blackcurrant, black cherry and menthol or herbaceous flavours
  • Medium alcohol
  • High acidity
  • High tannins
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42
Q

Cabernet Sauvignon
Why is it regularly blended with Merlot and Cabernet Franc?

A
  • Struggles to ripen in cooler climate
  • Leading to unripe tannins, high acidity, little fruit
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43
Q

Cabernet Franc
What does Cabernet Franc contribute to the Bordeaux blend?

A
  • Red fruit
  • High acidity
  • Medium tannins
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44
Q

What are two other black varieties planted?

A
  • Malbec
  • Petit Verdot
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45
Q

Malbec
Why are there very little plantings left?

A

Mainly replaced with Merlot (easier to grow in Bordeaux) after the hard frosts of 1956

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46
Q

Petit Verdot
What is the budding/ripening time?

A
  • Early budding -> spring frost
  • Late ripening -> rain around harvest
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47
Q

Petit Verdot
Why was it unpopular with growers but is increasingly valued recently?

A
  • Ripens even later than Cabernet Sauvignon
  • Failure to ripen in cool years
  • With the warmer climate it ripens more consistently
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48
Q

Petit Verdot
What does it contribute to a Bordeaux blend? (color, aromas, tannins)

A
  • Deep color
  • Spice notes
  • High tannins
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49
Q

Petit Verdot
How much Petit Verdot is usually used in a Bordeaux blend?

A

< 5%

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50
Q

Petit Verdot
In which region is it most successfully planted?

A

Warmer parts of Médoc

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51
Q

Sémillon
What is its ripening time?

A

Mid-ripening

52
Q

Sémillon
Is it high or low yielding?

A

High yielding

53
Q

Sémillon
What is it susceptible to?

A

Botrytis bunch rot and noble rot

54
Q

Sémillon
Describe its typical style (intensity, aromas, body, alcohol, acidity)

A
  • Low intensity
  • Apple, lemon and, if under ripe, grassy flavors
  • Medium body
  • Medium alcohol
  • Medium to medium(+) acidity
55
Q

Sémillon
What does it contribute to dry white Bordeaux blends? (intensity, body, acidity, Sauvignon Blanc)

A
  • Low to medium intensity
  • Low to medium body
  • Medium acidity
  • Softens the flavors and acidity of Sauvignon Blanc
56
Q

Sémillon
How does it react to new French oak?

A
  • Strong affinity
  • Vanilla and sweet spice flavors
57
Q

Sémillon
What does it contribute to a botrytis-affected sweet Bordeaux wine? (intensity, aromas, texture, ageing)

A
  • Pronounced honey and dried fruit (lemon, peach)
  • Waxy texture
  • High ageing potential, developing toast and honeyed notes
58
Q

Sauvignon Blanc
What does it contribute to dry and sweet Bordeaux blends? (aromas, acidity)

A
  • Grassy and gooseberry fruit
  • High acidity
59
Q

Muscadelle
In what type of wines is it mostly used?

A

Sweet wines

60
Q

Muscadelle
What aromas does it contribute to a blend?

A

Flowery and grapey notes

61
Q

Muscadelle
Where does it have to be planted? Why?

A
  • Well-exposed sites
  • Very prone to botrytis
62
Q

What is the planting density and why?

A
  • 10,000 vines/ha
  • Relatively infertile soils -> moderate vigor
63
Q

Why is higher planting density more costly?

A
  • More plants
  • More trellising
  • Specialist over- the-row tractors
  • More time needed for vine training, ploughing, and spraying
64
Q

What is the most common trellising system?

A

Head-trained, replacement cane-pruned

65
Q

What trellising system is rare, but also used? What’s the argument?

A
  • Cordon-trained, spur-pruned
  • Naturally lower yields
  • Better aeration
66
Q

Where is single/double Guyot used?

A
  • Single Guyot: Right Bank
  • Double Guyot: Left Bank
67
Q

Why is canopy management important?

A
  • Moderate, damp climate
  • Reduce incidence of downy mildew, powdery mildew, and botrytis bunch rot
  • Improve aeration (leaf removal)
  • Exposes grapes to ultraviolet light to aid ripening
68
Q

What are two major disease problems in Bordeaux and how are they managed?

A
  • Eutypa dieback and Esca
  • Soft pruning -> only small cuts
69
Q

Why is it important to leave some leafs on the vine?

A

To protect bunches from sunburn and extreme heat

70
Q

What was started 20 years ago to reduce high yields and what is done today?

A
  • 20 years ago: removal of bunches
  • Today: Pruning short in winter
71
Q

What is the avg. yield in Bordeaux?

A

50 hL/ha

72
Q

Why was there a fashion for ultra low yields, where was it, and why is it in decline?

A
  • Super-concentrated wines
  • Right Bank
  • Could be jammy or fatiguing
  • Sense of place is obscured by excessive concentration that robs the wine of any nuance
73
Q

How was harvesting done in the past, how is it done today?

A
  • Past: Random procedure at a fixed time with an educated guess to when the grapes are ripe
  • Today: Teams are hired for a longer period and expect some days of paid idleness should the harvest be interrupted by rain
74
Q

Where and why are grapes harvested by machine?

A
  • Northern Médoc, where it is hard to find workers
  • To harvest quickly in case of disease pressure or rain or storm
75
Q

What type of wines are typically picked by hand, which by machine? Why?

A
  • By machine: inexpensive wines -> pick the perfect moment, fast
  • By hand: top estates -> Greater quality control
76
Q

What type of grapes are typically sorted? Why?

A
  • Inexpensive wines -> sorted
  • High quality: sorting while picking, sorting on a moving belt, and optical sorting
77
Q

Describe plot-by-plot winemaking. Who is it doing?

A
  • Picking individual plots for optimum ripeness and then making separate small lots of wine with those grapes
  • Estates producing high quality wines
78
Q

Red Winemaking
What kind of fermentation vessels are used?

A
  • Wood
  • Stainless steel
  • Concrete
  • ALL temperature controlled
79
Q

Red Winemaking
Describe fermentation temperature and maceration for an inexpensive and high-quality wine

A
  • Inexpensive: Mid-range temperatures and 5-7 days on skins
  • High quality: Mid-range to warm and 14-30 days on skins
80
Q

Red Winemaking
What presses are used and what happens to the press fractions?

A
  • Pneumatic, vertical, or hydraulic presses
  • Kept separately and winemaker will decide what portion of press wine the final wine will contain
81
Q

Red Winemaking
When and where does malo take place?

A
  • In tanks or barrels
  • Aim on rapid completion of malo as top quality wines will be tasted initially in the following spring
82
Q

Red Winemaking
Describe the ageing vessels for an inexpensive and high-quality wine and how long they are matured

A
  • Simpler wines: aged in stainless steel, concrete vats or large vats for 4–6 months and oak chips may be added
  • High quality wines: matured in French oak barriques (most common is a mix of new, one-year old and two-year old barriques) for 18-24 months
83
Q

Red Winemaking
What is the typical level of toasting?

A

Medium to medium(+)

84
Q

Red Winemaking
How often are the wines racked?

A
  • Every 3 months
  • Some use micro-oxygenation instead
85
Q

Red Winemaking
Describe the two approaches to blending

A

Blending over the winter: high quality wines for en primeur tasting
Blending at the end of maturation: minority

86
Q

Rosé Winemaking
What are the two styles of rosé wines and how are they produced?

A
  • Deeper coloured, traditional Clairet (short maceration)
  • Lighter coloured rosé (direct pressing)
87
Q

Rosé Winemaking
What are the two main varieties for Rosé?

A
  • Merlot
  • Cabernet Sauvignon
88
Q

White Winemaking
Describe winemaking process for an inexpensive wine

A
  • Directly pressed
  • Cool fermentation temperatures in stainless-steel tanks
  • May remain in the tanks for a few months before being clarified and bottled
89
Q

White Winemaking
Describe winemaking process for a high quality wine

A
  • On the skins for up to 24 hours before being pressed (healthy grapes)
  • Fermented and aged in barriques, with a varying proportion of new oak
  • Malo often blocked
  • Fine lees are regularly stirred (bâtonnage), however, can, especially in hot years, give the wines excessive body in relation to their levels of acidity
90
Q

Sweet Wine
What are max yields and what is common at top estates?

A

Max yield: 25 hL/ha
Top estates: 10 hL/ha

91
Q

Sweet Wine
How are high sugar levels in the grapes ensured?

A
  • Yields must be kept low
  • Pruning to a low number of buds
  • Removal of any fruit that shows any signs of disease or damage
92
Q

Sweet Wine
Describe the harvest process

A
  • Harvesters must be well trained (capable of identifying noble rot)
  • Teams of pickers go through the vineyards more than once (in some vintages 10–12 times)
  • Can last from September to November
93
Q

Sweet Wine
On what factors does the level of botrytis in the final wines depend?

A
  • Correct conditions for noble rot
  • Position of estates
  • Willingness of estates to wait for the best times to harvest and risk losing all or part of the crop
  • Willingness of estates to pay for multiple passes through the vineyard to select botrytis-affected fruit
94
Q

Sweet Wine
Describe the maturation process for high quality sweet wines

A
  • Typically barrel-fermented with a high proportion of new oak
  • Aged for 18–36 months
  • Amount of new oak ranges from 30 to 50%, but can be up to 100% (e.g., Château d’Yquem)
95
Q

Sweet Wine
How are less prestigious sweet wines made?

A
  • Fermented in stainless steel tanks
  • Often unoaked
  • Released after one year
96
Q

How and based on what was wine classified in the 1855 classification?

A
  • Based on the price
  • Médoc: First to Fifth growths
  • Sauternes: First to Second growths (Ch. d’Yquem -> Premier Cru Supérieur)
97
Q

How much of the production in the Médoc is cru classé?

A

25%

98
Q

What are the four official classifications?

A
  • 1855 classification
  • Graves classification
  • Saint-Émilion classification
  • Crus Bourgeois du Médoc classification
99
Q

What is included in the 1855 classification and from where are the estates?

A

60 leading châteaux from Médoc and 1 from Graves

100
Q

Name the five First Growths from the Left Bank

A
  • Château Lafite Rothschild, Pauillac
  • Château Latour, Pauillac
  • Château Margaux, Margaux
  • Château Haut- Brion, Pessac, Graves
  • Château Mouton Rothschild, Pauillac (promoted in 1973)
101
Q

Describe the Graves classification (year, based on what, number of châteaux, type of wine, region)

A
  • 1959
  • Based on pricing, fame and quality
  • 16 classified châteaux
  • Red and white
  • All in the sub region Pessac Léognan
102
Q

Saint-Émilion classification
What four criteria is it based on?

A
  • Terroir
  • Methods of production
  • Reputation and commercial considerations
  • Blind tasting of at least 10 vintages
103
Q

Saint-Émilion classification
What are the three tiers?

A
  • Premier Grand Cru A
  • Premier Grand Cru B
  • Grand Cru Classé
104
Q

Saint-Émilion classification
What wines do not fall within this classification?

A

Wines that are from Saint-Émilion or simply labelled as Saint-Émilion Grand Cru

105
Q

Crus Bourgeois du Médoc classification
Where is this classification located with respect to the Cru Classé classification?

A

Below, but still of superior quality

106
Q

Crus Bourgeois du Médoc classification
What tiers exist?

A
  • Cru Bourgeois
  • Cru Bourgeois Supérieur
  • Cru Bourgeois Exceptionnel
107
Q

What top-quality appellation does not have a classification?

A

Pomerol (Petrus)

108
Q

What are some controversials around the existing classifications?

A
  • The term ‘Grand Cru’ in Saint-Émilion is regarded as misleading
  • The Graves classification is due for revision with too many high quality estates not included in the current list
109
Q

Wine Business
What is the annual production (bottles)?

A

800 mn bottles

110
Q

Wine Business
How many estates exist and what is the avg. size?

A
  • 7,000 estates
  • 19 ha per estate
111
Q

Wine Business
What role do co-operatives play?

A

Important role with 25% of production from 40% of grape growers

112
Q

Wine Business
What are factors for higher costs of a classed growth?

A
  • Land costs
  • Increased vine density
  • Harvest costs
  • Hugely higher viticultural costs
  • Lower yield
  • Rigorous grape selection
  • Barrel ageing
113
Q

Wine Business
Besides classification, what does promote selling of wine?

A

100-point system (e.g., Robert Parker)

114
Q

Wine Business
How much of the wine by volume and value is exported?

A

Roughly 50% (value a bit higher in export)

115
Q

Wine Business
What are the main export markets?

A
  • Hong Kong
  • China
  • USA
  • UK
116
Q

La place de Bordeaux
Describe the system roughly

A
  • 1) Estates, co-ops, and large wineries sell to
  • 2) Merchants/Négociants (take 15% of sale price) via
  • 3) Brokers/Courtiers (take 2% of sale price)
  • 4) Wholesales, supermarkets, agents, importers, … buy from 2)
117
Q

La place de Bordeaux
How much of the wine is sold via the “La place”?

A

70%

118
Q

Wine Business
What is the price of the majority of wines, who produces them, and where are they sold?

A
  • Inexpensive wines (1€ per litre in bulk)
  • Made by co-ops or smaller producers
  • Sold in French supermarkets
119
Q

How does a château ensure that their wines reach all key markets?

A

Sell to a number of négociants (up to 40)

120
Q

En Primeur
What is the idea and some of the advantages?

A
  • Wines sold as futures 18 months before it is bottled
  • Consumers can secure hard-to-buy wines at a lower price
  • Estates benefit from early payment for wine
121
Q

En Primeur
Where does the system originate from?

A

Period after WWII when the chateaux were struggling financially

122
Q

En Primeur
Describe the process

A
  • Begins in April following vintage
  • Barrel samples are provided to wine buyers and journalists, which assess the wines
  • Châteaux release their prices throughout May and June
  • After the tasting, the châteaux put up for sale a small amount of wine (the first tranche)
  • Price is heavily influenced by the individual château’s reputation and the experts’ reviews
  • Depending on how it sells, the price will be adjusted for subsequent tranches
  • Usually, the price goes up for each tranche
123
Q

En Primeur
How does allocation work?

A
  • Rarest wines are only on allocation
  • Négociants need to take allocation every year to maintain their allocation in top vintages
124
Q

En Primeur
What is the debate around the system?

A
  • Châteaux became accustomed to ever-higher prices even in relatively poor vintages such as 2011
  • Led to Bordeaux prices starting to fall
  • Leading critics have expressed concern at how much their reviews influence the price of the wine
  • Wines they taste are often not even the final wine
125
Q

En Primeur
What producers are starting to retract from the system?

A

Some of the most prestigious châteaux that can afford it (e.g., Latour)

126
Q

En Primeur
Two advantages and disadvantages for estates

A
  • Test the market by releasing early lower-priced tranches
  • Early payment and return on investment
  • Potentially selling at a lower price
  • Potential for financial mismanagement or losses by négociants that could adversely affect an estate’s reputation
127
Q

En Primeur
Two advantages and three disadvantages for consumers

A
  • Ability to secure sought-after wines and theoretically at the lowest price
  • Option to keep or trade sought-after wines
  • Unfinished barrel samples that may not truly reflect the final wine
  • Intermediaries (négociants, shippers) may go out of business before the wine arrives
  • Prices may fall before the wine arrives due to economic conditions

WSET Level 4 - D3 (56 decks)

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