Bordeaux - General

Question 1

What regions does the 1855 classification cover and what are their bands? (3)

Answer 1

Medoc 1-5
Haut-Brion in Graves 1-5
Sauternes 1-3

Question 2

What forest protects Bordeaux from maritime winds in the south of medic and graves?

Answer 2

Landes forest

Question 3

Rain issues in Bordeaux? (4)

Answer 3

Rain falls throughout the year. Main issues:

Flowering - fruit set
Growing season - disease
Veraison - unripe fruit and fungal disease
Harvest - diluted flavours

Question 4

Maritime influence in Libourne (Pomerol, Saint Emillion)

Answer 4

Less than the left bank

Question 5

Where is clay located on the left bank?

Answer 5

Around St Estephe

Question 6

Best soils on the right bank? (2)

Answer 6

Limestone plateau around St Emillion or gravel and stones around Pomerol

Question 7

Early budding /mid ripening varieties in Bordeaux? (3) +(1)

Answer 7

1. Merlot
2. Cab Franc
3. Malbec

All susceptible to spring frosts but can be picked before autumn rain

Question 8

Issues with merlot? (3)

Answer 8

Susceptible to:

Botrytis - heavy spraying
Coulure - sorting
Drought - clay

Question 9

Where is Merlot grown mainly on left bank?

Answer 9

Northern Medoc - cooler climate

Question 10

What does Merlot contribute to a blend? (5)

Answer 10

Red fruit and herbaceous flavours in cool years

Black plum and cooked blackberries in hot years

Medium tannins

Medium to high alc (and thus body)

Medium acidity

Question 11

Cabernet Sauvignon budding/ripening?

Answer 11

Late budding

Mid-late ripening

(Like corvina)

Question 12

Issues with Cabernet Sauvignon? (3)

Answer 12

Susceptible to:

Trunk disease
Fungal disease
Later ripening - needs warm soils and less rain at harvest

Question 13

What does Cabernet Sauvignon add to a Bordeaux blend? (5)

Answer 13

High acid
High tannin
Medium alcohol and med body
Black fruit
Floral/herbaceous characters

Question 14

What does Cabernet Franc add to a Bordeaux blend? (3)

Answer 14

High acid
Red fruit
Medium tannins

Question 15

What does Malbec add to a Bordeaux blend? (4)

Answer 15

Deep colour
Violets, red fruit and dark fruit
Medium+ tannin
Medium+ acid

Question 16

Petit Verdot budding/ripening?

Answer 16

Early budding
Late ripening

Same as refosco and Sangiovese

Question 17

What does petit Verdot add to a Bordeaux blend? (3)

Answer 17

Deep colour
Spice
Tannin

Question 18

Semillon budding/ripening?

Answer 18

Mid budding
Mid ripening

Same as Grechetto

Question 19

What does Semillon add to white Bordeaux blends? (4)

Answer 19

It softens Sauvignon Blanc

Medium alc and body
Medium to med+ acid
Low intensity apple, lemon grass
Ageability - honey and toast

Question 20

What does semillon add to sweet wines in Bordeaux? (3)

Answer 20

Highly prized for sweet wines

Honey
Dried fruit - lemon and peach
Waxy texture

Question 21

What does Sauvignon Blanc add to white Bordeaux blends? (2)

Answer 21

High acid
Gooseberry and grass flavours

Becoming single varietal more and more

Question 22

What does Mucsadelle add to a Bordeaux white blend? (2)

Answer 22

Grape and floral characters

Used mainly in sweet wines due to botrytis susceptibility

Question 23

Vine spacing in Bordeaux? (2)

Answer 23

10,000 Per Hectare in prestigious regions

3000-4000 in less prestigious regions like Bordeaux AOC

Question 24

Where is double guyot more common?

Answer 24

Left bank

Question 25

Where is single guyot more common?

Answer 25

Right bank

Question 26

Why would an estate use cordon trained spur pruned vine training in Bordeaux? (2)

Answer 26

Lower yields Better aeration

Question 27

When/why is leaf removal important in Bordeaux? (2)

Answer 27

In summer: Expose grapes to aid ripening Reduce disease pressure

Question 28

What is ‘Plot by Plot’ winemaking?

Answer 28

Selecting individual plots to vinify at optimum ripeness. More vessels are needed and a robust schedule of picking needed

Question 29

Red wine fermentation temperatures in Bordeaux?

Answer 29

Mid range for fruitier styles Mid range to warm for premium styles

Question 30

Maceration times for red Bordeaux wines? (2)

Answer 30

5-7 for early drinking 14-30 for premium Maceration times are reduced in poor vintages

Question 31

Free run wine and press wine practices in Bordeaux?

Answer 31

Press wine is put to one side in barriques so the winemaker can decide how much tannin and structure the free run wine needs

Question 32

Malolactic conversion in Bordeaux reds?

Answer 32

Usually inoculated as journalists and buyers will taste the wines in spring

Question 33

Level of oak toast in Bordeaux?

Answer 33

Med to med plus toast

Question 34

Barrel maturation in premium Bordeaux? (3)

Answer 34

18-24 months on oak Up to 100% new oak Racked every 3 months by tradition to prevent reduction and soften tannins

Question 35

Blending in Bordeaux? (2)

Answer 35

Mainly done over winter to show journalists and buyers in The spring. Some blend every few months to see how the individual grapes and plots are evolving before deciding on the final wine

Question 36

Skin contact for white in Bordeaux? (2)

Answer 36

Direct press and no contact for fresh styles Up to 24 hours for more aromatic and phenolic styles

Question 37

Modern Sauvignon Blanc winemaking in Bordeaux? (2)

Answer 37

Skin contact for aromatics Lees new oak in fermentation and maturation

Question 38

Battonage and lees ageing in white Bordeaux? (3)

Answer 38

Not common any more to have less body in the wines Lees ageing common - 3 months for inexpensive 6-12 for premium

Question 39

High costs in Bordeaux sweet wines in the vineyard? (4)

Answer 39

Yields must be low (25hL/ha) to ensure concentration of sugar and fruit Highly trained harvesters needed to identify botrytis from grey rot and black rot Long harvesting September to December Multiple passes in the vineyard 10-12 times

Question 40

Level of botrytis in the final wine factors? (4)

Answer 40

1. Conditions of year 2. Position of estate for conditions 3. Willingness of estate to wait for perfect conditions 4. Willingness of estate to pay for multiple passes

Question 41

Oak use in sweet wine in Bordeaux? (3)

Answer 41

No new oak in less prestigious regions 30-100% in Barsac and Sauternes Aged for 18-36 months for oxidation and complexity

Question 42

Bordeaux AOC and Bordeaux Superior AOC reputations? (5)

Answer 42

High yields for Bordeaux AOC Slightly lower Yields for Bordeaux Superior AOC Reds mainly from merlot Whites mainly from Sauvignon Blanc Acceptable to good in quality Inexpensive to mid priced

Question 43

Bordeaux AOC/Superior tasting note? (6)

Answer 43

High acid Med + tannin Medium body Medium alc Medium intensity Red fruit characters Same for whites except tannin and fruit characters