The Grapes and Appellation System of Bordeaux Flashcards
Describe the styles produced for Bordeaux AOP
Standard Bordeaux AOP wines may be red, white, rosé, or clairet—a darker, more aromatic style of rosé that evokes the original claret wines shipped to England in the Middle Ages.Dry white wines are generally labeled sec. Bordeaux AOP wines provide a base level of quality and may be produced throughout the entire Bordeaux region. While wines of greater character are generally produced in one of the more specific appellations of the Médoc, Graves, Right Bank, Côtes de Bordeaux and the Entre-Deux-Mers, Bordeaux AOP provides a framework for understanding of the region’s style.
What are the red grapes used in Bordeaux AOP?
Six grapes are allowed for Bordeaux AOP red wines: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, and Carmènere.
Varying soils throughout the region, coupled with the different speeds of ripening for each grape, invest the Bordeaux estate in the practical wisdom of the assemblage, or blend.
Merlot, the most widely planted grape in Bordeaux and the earliest grape to ripen, prefers clay-based soils, as they delay its natural vigor.
Cabernet Sauvignon, on the other hand, performs admirably in well-drained gravel, which allows the vine’s root system to dig deeply while slight water stress adds concentration to the fruit. The grape has difficulty ripening in colder limestone and clay soils.
Cabernet Franc excels in limestone-based soils, which promote acidity and freshness in the wines. Once appropriate soils are identified, an overall encépagement of mixed grapes that flower and are harvested at different times gives the estate a form of insurance. Cabernet Sauvignon, for instance, may avoid late spring frosts that can spell disaster for Merlot as it buds later, but the grape may fall prey to heavy fall rains after the Merlot is safely harvested.
Describe what each red grape of Bordeaux contributes to the blend
The blend in Bordeaux is not just a matter of practicality: the red grapes of Bordeaux are complementary in character, and serve to add complexity when combined in appropriate proportions. The highly pigmented, tannic Cabernet Sauvignon gives the wine structure, power, and longevity. Merlot contributes a fleshy, juicy texture that can soften the austerity of Cabernet Sauvignon. Cabernet Franc, a more tannic grape than Merlot but less muscular or weighty than Cabernet Sauvignon, imparts herbal spice and red fruit aromatics. As soil and climate are important considerations, the weight of the blend hinges on location. On the Left Bank (Médoc and Graves) Cabernet Sauvignon comprises approximately two-thirds of the blend and Merlot, Cabernet Franc and the other varieties make up the remainder. Merlot and Cabernet Franc typically dominate blends on the Right Bank, at three-quarters and one-quarter respectively. These proportions may vary greatly depending on the exact commune and château. The inky Petit Verdot, the last grape in Bordeaux to ripen, is occasionally added on the Left Bank in minute quantities for color, depth and exotic perfume; it is essentially non-existent on the Right Bank. Malbec, known as Pressac on the Right Bank, performs similarly to Merlot in the blend and is infrequently encountered in Bordeaux. Carmenère is virtually extinct in the region.
What are the white grapes of Bordeaux?
Sémillon, Sauvignon Blanc, and Muscadelle dominate the basic Bordeaux AOP white blend, while Ugni Blanc, Merlot Blanc, and Colombard are restricted to a maximum proportion of 30%. Sauvignon Blanc offers pungency, high acidity, and citrus flavors. In Bordeaux, the sharpness of Sauvignon Blanc can be leavened with Sémillon and rounded with oak; the best white wines (whether dry or off-dry) achieve creamy, waxy texture while emitting unique aromas of honey and beeswax. The fragile Muscadelle is added sparingly, as its lovely, intense floral character can quickly overtake the wine’s balance.
Chat in general about oak usage in Bordeaux
The Bordeaux family of grapes has a natural affinity for oak. Although producers bottling under the basic Bordeaux AOP may only age their time for a short period in used barrels of larger size, a top château in one of the commune appellations will often age its red wines for up to two years in barriques(225-liter capacity barrels), a large percentage of which will be new each vintage. White wines from a top Graves estate will also be aged in new oak, although the percentage of new wood varies greatly by producer. The best white wines typically spend a year to 16 months in barrel.
