WEST D3 - Bordeaux Flashcards
1
Q
What’s the top 10 grape varieties planted in France.
A
1.Merlot
2.Ugni Blanc
3.Grenache Noir
4.Syrah
5.Chardonnay
6.Cabernet Sauvignon
7.Cabernet Franc
8.Carignan
9.Pinot Noir
10.Sauvignon Blanc
2
Q
What’s the role of INAO?
A
Founded 1935.
Institut national de l’origine et de la qualité.
Oversaw creation of Appellation d’origine contrôlée (AOC) system and from 2009, also included oversight of Indication géographique protégée (IGP) wines.
3
Q
The AOC system is based on the idea of ?
A
Terroir.
4
Q
What’s the average size of vineyard holdings in France?
A
10.5 ha.
5
Q
What’s the largest company in France?
A
Castel Frères, followed by Carrefour France and ITM Enterprises.
6
Q
Where is Bordeaux located?
A
South-west France, close to Atlantic Ocean.
Traversed by River Garonne and River Dordogne, which merge to Gironde estuary.
7
Q
What’s the allocation of AOC wine styles in Bordeaux ?
A
Red: 85%
White (dry): 10%
White (sweet): 1%
Rosé: 4%
8
Q
What are the top varieties planted here?
A
1.Merlot
2.Cabernet Sauvignon
3.Cabernet Franc
4.Other reds
5.Sémillon
6.Sauvignon Blanc
7.Muscadelle
9
Q
How did Bordeaux become a productive land?
A
17-18th centuries large Médoc peninsula north of city, which had been marshy and unsuitable for agriculture, was drained by Dutch residents in city of Bordeaux and planted.
10
Q
What has led to an entrepreneurial class of merchants whose origins lay in Britain, Ireland, Germany, Holland and elsewhere?
A
Mid 18th century , wines from such properties as Lafite and Margaux widely appreciated across Europe and America also city had long been a centre for wine exports from other regions such as Bergerac.
Distribution system undertaken by specialised merchants rather than proprietors-remains in place today.
11
Q
Explain 1855 clasisification.
A
1855, Exposition Universelle de Paris.
Bordeaux chamber of commerce asked region’s brokers compile a classification of wines. Based on price, and estates of Médoc + Haut - Brion in Graves Into 5 bands, Sauternes into 3.
12
Q
How many hectares is Bordeaux under vine?
A
111,000 ha.
13
Q
What’s the climate in Bordeau?
A
Moderate maritime.
Cool Atlantic Ocean gives cooling influences.
In best years: gentle heat, sufficient rainfall, fine, relatively dry and warm early autumns.
14
Q
What is protecting parts of the left bank from Atlantic storms?
A
Pine forests, the Landes.
15
Q
What parts of Bordeaux are cooler than others?
A
Fringe of forests: Cooler, more marginal (eg: Domaine de Chevalier in Léognan and many in Listrac in Médoc.
Northern Medoc: Cooler than Southern Médoc and Graves. Forest is less a feature and landscape more open to maritime influence.
16
Q
What’s the rainfall like here?
A
Variable. Average 950mm a year.
17
Q
How does rain affect the vine?
A
Flowering - poor fruit set.
Growing season - disease pressure.
Véraison - unripe fruit and fungal diseases.
Harvest - dilute flavours.
18
Q
How did climate change affect Bordeaux?
A
Led to hot, dry summers with insufficient rainfall. Hardy varieties can resist extremes temperature but hot dry years such as 2003 can led to wines with low acidity that lack balance, more alcoholic.
19
Q
Name some years that the vineyards were affected by frost and crop was decimated.
A
1956, 1991, 2017.
20
Q
Is hail a problem here?
A
Yes , sporadicly.
21
Q
What is gravel mounds known as ?
A
croupes.
22
Q
What are the soils types here?
A
Médoc and Graves: deposits of gravel and stony.
All top estates of left bank planted on gravel mounds: croupes. (gravel mixed with clay and sand). Also some pockets of clay on Left Bank especially in Saint-Estèphe.
Right bank: More clay, Some significant patches of gravel in certain sectors of Libournais. best wines from grapes grown on limestone plateau or gravel section that borders Pomerol.
23
Q
What is the advantages of gravel soil in Bordeaux?
A
- Drains well, even after showers and storms ( prone to left bank), roots of vine soon dry out and grapes continue ripen. But hot year can put some vines at drought stress risks (eg: 2003, 2005), especially shallow parts (eg: Pomerol , 2016)
2.Heat retention. Pebbles and stones retain warmth and continue gradually to release it upwards onto vines, facilitating slow ripening.
24
Q
Describe Merlot.
A
Early budding (spring frosts) mid ripening (can be picked before early autumn rain).
Susceptible: Coulure, drought, botrytis.
Can ripen fully in cooler year in comparison to CS. Dominates whole right bank and cooler northern Médoc (more fertile soils with high clay content).
It produces large berry size, also reach high sugar level and therefore higher potential alcohol levels.
It contributes medium to pronounced intensity fruit ( strawberry and red plum with herbaceous flavours in cooler years, cooked blackberry , black plum in hot years), medium tannins and medium to high alcohol to the Bordeaux blend.
25
Describe Cabernet Sauvignon.
Late budding, some protection from frosts.
Small-berried, thick-skinned with high tannin.
Prone to fungal diseases, especially powdery mildew and trunk diseases, Eutypa and Esca. Ripens late (needs to grown on warmer soils) , vulnerable to early autumn rain. Produces highest quality fruit on warm, well drained soils, such as gravel beds of Médoc.
Contributes pronounced violet, blackcurrant, black cherry and menthol or herbaceous flavours, M alcohol, high acidity and tannins to Bordeaux blends.
26
Why do Cabernet Sauvignon always blended in Bordeaux wine?
Cooler seasons especially in past cooler climate, growers could struggle to ripen CS fully, resulting wines with high acidity, unripe tannin and little fruit so it is always blended with earlier ripening CF and Merlot.
27
What does Cabernet Franc contribute to the blend?
It contributes red fruit, high acidity and medium tannins to the Bordeaux blend.
28
Describe Petit Verdot.
Early budding, ripens later than CS.
Prone to spring frosts, failure to ripen in cool years and rain around harvest.
Does best in warmer parts Médoc, less than 5% when used.
Contributes powerful, deeply coloured wines with spice notes and high tannins.
29
Describe Sémillon.
Mid ripening, susceptible to botrytis bunch rot & noble rot in right conditions. Can carry high yields.
Low intensity apple, lemon and if under ripe grassy flavours , M body, M alcohol and M to M+ acidity.
Softens SB's more intense flavours and high acidity. Strong affinity with vanilla and sweet spice flavours from new French oak.
For Botrytis: Contributes pronounced honey and dried fruit (lemon, peach) and a waxy texture.
eg: Ch. Climens or Ch. d'Yquem.
Sémillon also prized for its ageability, developing toast and honeyed notes with age in contrast to SB that can hold but flavours do not evolve.
30
What does Sauvignon Blanc contributes to Bordeaux blend?
Grassy and gooseberry fruit, high acidity to dry white blends and to sweet botrytis-affected wines.
31
Describe Muscadelle.
Needs to be planted on well-exposed site, as is very susceptible to botrytis . Mostly used in sweet wines contributes flowery and grapey notes.
32
Why does close planting adds costs?
1.More plants and more trellising have to be bought.
2.Specialest over-the-row tractor has to be bought.
3.More time needed for training, ploughing and spraying.
33
What are the planting densities like in Bordeaux?
Top quality vineyards:10,000 vines pre hectare.
Basic Bordeaux AOC: 3-4,000 vines per hectare.
34
What's the most common system of managing the vine?
Head-trained, replacement cane-pruned.
Left bank: Double Guyot.
Right bank: Single Guyot.
Rarely, cordon-trained, spur-pruned.
35
What is increasingly used to combat Eutypa dieback and Esca in Bordeaux?
Soft pruning: making only small cuts if at all possible, leaving some extra wood at cut site to allow wood to dry out and maximising opportunity for sap to flow around plant.
36
What can be used to treat Flavescence dorée?
Insecticides. but making the growing band of organic and biodynamic producers uneasy.
37
What are the fermentation vessels used for red wines here?
Wood, stainless steel and concrete.
Closed vats with pump-overs as usual practice.
All fitted with temperature control.
38
What type of yeast is mostly used in red wines here?
Cultured yeast.
39
Whats the fermentation temperatures and post fermentation macerations like for red wines?
Early drinking : Mid-range temperatures and short period 5-7 days.
Wines to be aged: Mid to warm temperatures and 14-30 days on skin.
Maceration times reduced in poor vintages if fruit not fully ripe.
40
What type of presses are commonly used for red wines?
Pneumatic presses or morden vertical or hydraulic presses. (gentle extraction)
41
Where is press wine stored after pressing?
barriques.
42
Where is Malolactic conversion taking place?
In tanks or in barrels.
Cellars may be heated to encourage an efficient conversion.
43
How long is wine normally aged in barrel?
18-24M.
44
How often is racking taking place?
Every 3 months.
45
What practice is used to replace oxygenation caused by racking?
Micro-oxygenation.
To prevent reduction and to help to soften tannins.
46
What are the 2 approaches to blending?
Blend over winter: especially those for en primeur tastings to be present in spring. The outcome is not just a near-final blend of main wine, but a deselection of wines that will end up in estate's second or third label or that will be sold off bulk to merchants.
Blend a few months before bottling: Minority, when blending team can assess evolution of each variety and each lot before making final decisions.
47
What are the 2 styles of rosé made in Bordeaux?
1. Deep coloured, traditional Clairet - by product of red wine production, main aim is to produce deeper coloured red musts and wines.
2. Light coloured rosé - mainly made by direct pressing.
48
What's the 2 options after the grapes has been picked for white wine?
1. Directly pressed on arrival at the winery - delivers maximum freshness.
2.Left on the skins for up to 24hours before being pressed - more aromatic and phenolic complexity.
49
How are the higher quality wines fermented ?
Higher quality wines are fermented and aged in barriques, with a varying proportion of new oak.
50
What is the contribution of Professor Denis Dubourdieu and André Lurton?
To contemporary style of white Bordeaux. They advocated an increased focus on SB, skin contact for extraction of aromatics and a reduction in proportion of new oak used in fermentation and maturation stages.
51
What's the common yields for botrytis sweet wines and how is it achieved ?
Below 10 hl/ha is common at very top estates.
Achieved by pruning to a low number of buds and then removal of any fruit that shows any signs of disease or damage as these would be highly prone to grey mould at end of season.
52
What's the harvest like for bortytised grapes?
Harvesters must be well trained and capable of identifying noble rot.
Team of pickers must go through vineyards more than once to select properly botrytised and ripe bunches or berries.
Harvest can last from September to November.
53
The level of botrytis in the final wines depends on?
1. If conditions are correct for spread of noble rot, varies year to year.
2. Position of estates ( proximity to mist forms most regularly versus other locations).
3. Willingness of estates wait for best times to harvest and risk losing all or part of crop due to adverse weather willingness of estates to pay for multiple passes through vineyard to select botrytis-affected fruit.
54
Is new oak used in botrytised wines?
Top-quality wines typically barrel-fermented with high proportion new oak and barrel-aged (18-36 months for top wines) to encourage a gentle oxidation that will add complexity.
55
What are the maximum yields for Bordeaux AOC?
White: 67hl/ha
Rosé: thanks 62hl/ha
Red: 60hl/ha
56
What's the maximum yield for Bordeaux Supérieur AOC?
Red: 59 hl/ha
57
Describe wines made from Bordeaux AOC and Bordeaux Supérieur AOC.
Together account for 50% all wine in Bordeaux.
Red: Mainly from Merlot, M red fruit, high acidity, M+ tannins, M body and M alcohol.
White: increasingly made with SB, M gooseberry and lemon fruit, M body, high acidity and M alcohol.
58
Summerise Médoc AOC and Haut-Médoc AOC.
Both reds only, maximum yield 55 hl/ha.
Wines can only sold for consumption from mid-June year after harvest.
Médoc AOC: equal portion merlot and CS.
Haut-Médoc AOC: warm gravelly sites for CS (50%) and Merlot (44%)
Haut-Médoc is the location of 4 single commune appellations: Saint Estèphe, Pauillac, Saint-Julien and Margaux. Adjacent to Gironde Estuary with its moderating effect and high proportion warm gravelly soils enabling CS to ripen.
The 4 appelations: Red only, maximum 57 hl/ha. Typically pronounced blackcurrant, green bell pepper and red plum fruit, with vanilla and cedar oak notes. M to high alcohol. high tannins and M+bodied.
59
Summerise Saint-Estèphe.
Most northerly, close to Atlantic Ocean, coolest and has more Merlot than other (clay) , 50% CS performs best on gravel banks close to estuary.
No first Growth but have second growth and large number Cru Bourgeois.
60
Summerise Pauillac AOC
High proportion CS (62%) often on gravel banks close to estuary.
Most structured wine of Left Bank, high tannin and high acidity, capacity for long ageing,
Has 3 of 5 first growth. highest proportion of cru classé wine, around 85% production, followed closely by Saint-Julien.
61
Summerise Saint-Julien AOC
High proportion CS and cru classé production. It has homogenous gravel soil, no first growth but 5 second growths. Style between powerful structure Pauillac and fine Margaux.
62
Summerise Margaux AOC.
High proportion cru classé and one first growth.
Stony, gravelly soils and being slightly further south, grapes ripen few days earlier than Pauillac and 7-10 days earlier than Medoc appellations. ( advantage in cool years or if rain threatens), clay means some soils can require supplementary drainage, adding investment required.
Margeaux has a reputation for perfumed wines with silky tannins.
63
Summerise Listrac--Médoc and Moulis AOC
For reds, further from river so benefit less moderating influence of estuary and less gravel in soils.
Able to release wine for consumption slightly earlier, AOC requirements are same.
good - very good. Mid priced - premium.
64
Summerise Graves.
Large appellation for white and reds (85%).
Maximum 58 and 55hl/ha. Most Graves AOC wine is acceptable to good quality and inexpensive to mid-priced.
Graves Supérieures AOC restricted to late picked and/or botrytis-affected sweet wines allows higher yields (40hl/ha) than Sauternes.
65
Summerise Pessac-léognan AOC.
It has both gravel soils and moderating effect of Gronne like top communes of Médoc. Known for high quality, often barrel-fermented and aged whites and high quality reds (80/20%).
One first growth and all cru classé properties of Graves classification. Maximum 54 hl for both.
Whites typically blend of SB and Semillion have pronounced gooseberry, lemon and grapefruit with vanilla and clove oak notes, m+ body, m+-high acidity and m-h alcohol.
66
What is the second largest appellation in Bordeaux?
Entre-Deux-Mers AOC.
White only, red bottled as Bordeaux or Bordeaux Supérieur. Max 65hl/ha.
Acceptable to good, inexpensive to mid-priced.
67
Summarise Saint-Emilion and Saint-Emilion Grand Cru AOC.
Red only. 53hl/ha. 6months min mutation, 46hl/ha 20months.
1. Merlot (60%) 2.Cabernet Franc
Top wines typically have pronounced red and black plum with noticeable vanilla and clove new oak character with a full body, high alcohol, M+ to high acidity and M+ to high tannins.
68
What is Saint Émilion Satellites?
Name given to 4 AOCs close to Saint-Émilion but further away from River Dordogne.
2 Largest: Montagne Saint-Émilion AOC and Lussac-Saint-Émilion AOC.
69
Summerise Pomerol AOC.
Small but prestiges for reds with merlot (80%) and CF most grown variety, 49hl/ha max.
Typically have pronounced red and black plum with noticeable vanilla and clove new oak character, with a full body, high alcohol, m+ to high acidity and M+ to high tannins.
70
What is the satellite appellation that allows slightly higher yields than in Pomerol AOC?
Lalande-de-Pomerol AOC
71
Summerise Côte de Bordeaux .
Created 2009 for red and white for group of appellations on right bank. Number of communes can append their name before AOC name. eg: Blaye Côte de Bordeaux. Same for Cadillac, Castillon and Francs. 55hl/ha for reds and 52hl/ha if commune name is appended.
72
Which appellation has a focus on Malbec?
Côte de Bourg AOC. 10%.
Dominated by Merlot and wines are similar in style and price to Médoc AOC.
73
How are Sauternes AOC and Barsac AOC suitable for botrytis-affected wines?
Due to meeting of cold Ciron River with warmer Garonne River, promoting morning mists. Ideal situation for noble rot is when these mists burnt off by middle of the day, with sunshine in afternoon drying grapes to avoid development of grey rot.
74
What is the largest sweet wine appellation?
Sauternes (50%).
Wines from commune of Barsac may be labelled as either Barsac AOC or Sauternes AOC. 25hl/ha max in both appellations.
75
What are the wines from Sauternes and Barsac like?
Pronounced citrus peel, honey, tropical fruit (mango) with vanilla oak notes, full bodied with high alcohol, M to M+ acidity and a sweet finish.
76
Why has Sauternes been facing a crisis for the past 30 yrs?
Due to a lack of demand.
In response to this crisis many properties started producing dry wines as important source of income.
77
What are some other sweet wine Appellation?
Saint-Croix-du-Mont AOC. (40hl/ha)
Loupiac AOC. (40hl/ha)
Premières Côtes de Bordeaux AOC. (45hl/ha)
Can be Botrytis or late harvest. good to very good. Inexpensive to mid-priced.
78
How are the wines in Sauternes ranked in 1855 classification?
Ranked into first and second growths, with Chateau d'Yquem being awarded a special category of its own, Premier Cru Supérieur.
79
Can classed growths being bottled outside of the estate?
No.
80
How to write the 5 tiers in French?
première (first),
deuxième (second),
troisième (third),
quatrième (fourth),
cinquième (fifth).
81
Explain The Graves classification.
1959. 16 classified château, for their red, white or both, all located within sub region of Pessac Léognan.
The Graves classification is a simple list with no sub-divisions and can be for red and whites.
82
Explain Saint-Émilion classification.
1955. Only applies to some wines within Saint-Émilion Grand Cru AOC, name of appellation.
Revised every 10 yrs. Châteaux judged on their terroir, methods of production, reputation and commercial consideration and a blind tasting of at least 10 vintages. It includes 3 tiers:
1.Premier Gand Cru A
2.Premier Grand Cru B
3.Grand Cru Classé
83
Explain The Crus Bourgeois du Médoc classification.
1932. Cru Bourgeois is a level below Cru Classé, but still superior quality. 2010, it was revised with Cru Bourgeois label awarded annually to individual wines rather than châteaux as a mark of quality based on an assessment of both production methods and finished product. Any property in Médoc may apply.
From 2018 vintage on, châteaux will be classified as 1 of 3 tiers of quality: Cru Bourgeois, Cru Bourgeois Supérieur and Cru Bourgeois Exceptionnel, and this classification will last for 5 yrs.
84
What wines are within the First Growths (Premier Cru classé) category?
Château Lafite Rothschild, Pauillac
Château Latour, Pauillac
Château Margaux, Margaux
Château Haut-Brion, Pessac, Graves
Château Mouton Rothschild, Pauillac (promoted in 1973)
85
How many estates are in Bordeaux?
Over 7000 estates.
86
What is the average estate size and annal production?
19 hectares. 800 million bottles.
87
What are the percentage plated by types wine?
Bordeaux: 44%
Médoc and Graves: 18%
Côtes de Bordeaux: 12%
St-Émilion, Pomerol, Fronsac: 11%
Dry whites: 9%
Rosé: 4%
Sweet whites: 1%
Crémant: 1%
88
What are the top markets by value?
Hongkong, China, USA, UK.
89
Explain La Place De Bordeaux.
Wines is sold to a merchant (négociant, collectively know as la négoce sells around 70% of wine) who in turn sells it on to wholesalers and retailers. In addition, relationship between producers (estates, co-operative and large winery business) and merchants is handled by a broker, known as courtier. Each of these parties charges a percentage for their services, Château sell their wines to négociants, who then sell and ship wines to distributors (importers, wholesalers and retailers), throughout the world, taking an average 15% of sale price.
89
Explain La Place De Bordeaux.
The wines is sold to a merchant (négociant, collectively know as la négoce that sells around 70% of wine) who in turn sells it on to wholesalers and retailers. In addition, the relationship between the producers (estates, co-operative and large winery business) and the merchants is handled by a broker, known as courtier. Each of these parties charges a percentage for their services, The Château sell their wines to négociants, who then sell and ship the wines to distributors (importers, wholesalers and retailers), throughout the world, taking an average of 15% of sale price. Courtiers act as brokers earning 2%.
Bordeaux wine are distributed to more than 170 courtiers across globe. They will sell a number of negociants (as many as 40) in order to ensure that their wines are in key markets, every negotiant is allotted a percentage of production every vintage.
90
Explain En Primeur.
Wines are sold as futures. Paper transaction where wine is sold a year to 18 months before bottled.
Wines sold in spring following harvest, while still in barrel and not finished or bottled.
The idea is consumers can secure hard to buy wines and at a lower price, estates benefit from early payment for wine.
Begins in April, 5-6,000 professionals taste and assess while they are still in barrel. Château then release their prices throughout May and June. Château then usually through their négociants - put up for sale a small amount of wine (first tranche), depend on how it sells, price will be adjusted for subsequent tranches (normally goes up for each tranche). Trade buyers make decisions about what wines they will buy and in what quantities and journalists publish their scores and reviews to guide consumers. Final consumer of en primeur wine can put orders through fine wine merchants.
The process lasts for several months, the success depends on 1. quality of wines 2. prices being asked 3. state of the market 4. compromising profitability.
The price is ex cellar, it excludes any taxes that will be due in final buyer's home market. Final buyer can then decide whether to have wine delivered, stored until it is ready to drink or to sell on wine (price will rise as it matures and as wine is no longer easily available.
91
What's Bordeaux's wine visitor centre?
La Cité du Vin
92
What are the advantages and disadvantages of En Primeur system for Estates?
A: 1.Ability to test the market by releasing early lower priced tranches.
2.Early payment and return on investments, allowing estates finance the next vintage.
D: 1.Potential selling at a lower price than might be obtained for bottled wine.
2. Potential for financial mismanagement or losses by négociants that could adversely affect an estate's reputation.
93
What are the advantages and disadvantages of En Primeur system for the final consumer?
A: 1.Ability to secure sought-after wines and theoretically at lowest price.
2. Option to keep or trade sought-after wine.
D:1. Wines are bought on basis of options of trade buyers and journalists tasting unfinished barrel sample that may not truly reflect final wine intermediaries (négociants ,shippers) may go out of business before wine arrives.
2. Prices may fall before wine arrives due to economic conditions or quality of following vintages.
