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D3 > Bordeaux > Flashcards

Bordeaux Flashcards

1
Q

Topography of Bordeaux:

A

Gironde Estuary
Garonne River (to South)
Dordogne River (to East)
Extensive pine forests “Landes” (West)

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2
Q

What is Exposition Universelle de Paris?

A

The commercial exhibition that led to the 1855 classification of Bordeaux

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3
Q

Price points of Bordeaux?

A

70% inexpensive/mid-priced
30% premium/super-premium

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4
Q

Climate of Bordeaux?

A

Moderate maritime
Sufficient rainfall (varied)
- Climate change is leading to insufficient rainfall
Hail
Significant vintage variation

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5
Q

Soil of Bordeaux:

A

Left bank: Gravel (heat retention, free draining)
Right bank: Clay (water retaining) - less maritime influence

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6
Q

Describe Merlot:

A

Early budding (spring frost issue)
Mid-ripening
Large berries
Higher sugar/potential alc
Can fully ripen in cool years

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7
Q

Describe Cab Sauv:

A

Late budding
Late ripening
Small berries/thick skins
Prone to powdery mildew, Eutypa, Esca

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8
Q

Describe Petit Verdot:

A

Early budding
Very late ripening
Increasing in popularity with warmer temperatures

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9
Q

Describe Semillon:

A

Mid ripening
High yielding
Strong affinity to oak
Highly age-worthy
Med body
Med Alc
Med/Med+ Acid
Low flavor intensity - apple, lemon, grass

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10
Q

Describe Muscadelle:

A

Very prone to botrytis
Needs well-exposed site

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11
Q

Viticulture in Bordeaux:

A

Head-trained
Replacement cane pruned
Double Guyot on Left, Single Guyot on Right
AOC: 3K-4K vines/hectare
Yields: 50hL/hA
Top quality: 10K vines/hectare
Soft pruning (small cuts in wood to dry it out)
Mostly machine harvest out of necessity

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12
Q

Red winemaking in Bordeaux?

A

Closed vat fermentation
Pump over
Cultured yeast
Temp controlled
Maceration 5-30 days depending on style/quality
Inoculate for rapid MLF (en primeur tastings)
New oak decreasing

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13
Q

White winemaking in Bordeaux?

A

Tank fermentation
Some high quality in oak
Mid-priced and higher aged on lees
MLF blocked

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14
Q

Rose winemaking in Bordeaux?

A

Some traditional style - claret; short maceration/bleeding
Some “newer” style - light from direct press

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15
Q

Sweet wine in Bordeaux:

A

Low yields - 1/3 of still wine
25hL/hA max, but top wines below 10hL/hA
Harvest lasts Sept-Nov
Barrel fermentation for top quality

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16
Q

Describe Bordeaux AOC and Bordeaux Superior?

A

50% of total production
67hL white, 62hL rose, 60hL red, 59hL red Superior
Reds: Merlot-based
Med int red fruit
High acidity
Med+ tannins
Med body
Med alc

17
Q

Left bank AOCs?

A

Medoc/Haut Medoc
Saint-Estephe
Pauillac
Saint-Julien
Margaux
Listrac-Medoc
Moulis

18
Q

Describe Medoc wines?

A

Red wine only, max 55hL/hA
Pronounced intensity
Black currant/green bell pepper/red plum/vanilla/cedar
Med/High alc
High tannins
Med+ body

19
Q

Describe St Estephe?

A

Most Merlot of left bank (40%)
Rustic wines, benefit from age

20
Q

Describe Pauillac?

A

High proportion of Cab Sauv
3 first growths
Highest production of cru classe
Most structured - high concentration, high tannin/acid

21
Q

Describe Saint-Julien?

A

Midway stylistically between Pauillac/Margeaux
5 second-growths, no first

22
Q

Describe Margaux:

A

One first growth
Perfumed wines with silky tannins

23
Q

Describe Graves:

A

85% red wine, average yields
Graves Superieures AOC is late harvest and/or botrytis wines only
- 40hL/ha (higher than Sauternes)

24
Q

Describe Pessac-Leognan:

A

80% red
One First growth
Best white wines of Bordeaux
54hL

25
Q

Describe Entre-deux-Mers:

A

2nd largest appellation
Only white wines

26
Q

Right bank AOCs?

A

Saint-Emilion
Saint-Emilion Grand Cru
Pomerol
Cotes de Bordeaux
Cotes de Bourg

27
Q

Describe Saint-Emilion:

A

Red wine only
Grand Cru has lower yields and min. 20 months maturation
Red/black plum, vanilla/clove
Full body
High alcohol
Med+/High acid
Med+/High tannin
Satellites: Montagne Saint-Emilion AOC and Lussac-Saint-Emilion AOC

28
Q

Describe Pomerol:

A

Small, high quality production
49hL/hA
Red/black plum, vanilla/clove
Full body
High alcohol
Med+/high acid
Med+/high tannin
Satellite: Lalande-de-Pomerol AOC

29
Q

Describe Cotes de Bordeaux:

A

Established in 2009
Includes Blaye, Castillon, Cadillac, Francs

30
Q

Describe Cotes de Bourg:

A

Highest Malbec % in Bordeaux (10%)

31
Q

Describe Sauternes/Barsac:

A

Semillon 80%
Mists burnt off in afternoon to prevent grey rot
Started producing dry wines due to dwindling demand for sweet

32
Q

Describe 1855 Classification:

A

60 properties ranked in 5 tiers
Chateau d’Yquem awarded Premier Cru Superior
25% of wines classified Cru Classe

33
Q

First Growths (Premier Cru Classe)?

A

Chateau Lafite-Rothschild (Pauillac)
Chateau Latour (Pauillac)
Chateau Margaux (Margaux)
Chateau Haut-Brion (Pessac, Graves)
Chateau Mouton Rothschild (Pauillac) - promoted in 1973

34
Q

Graves classification:

A

1959
16 classified estates, all in Pessac Leognan

35
Q

Saint-Emilion classification:

A

1955
Revised at 10yr intervals
Premier Grand Cru A, Premier Grand Cru B, Grand Cru Classe

36
Q

Define Cru Bourgeois:

A

Classification established in 1932 for Medoc wines that didnt quality for 1855
Includes Cru Bourgeois, Cru Bourgeois Superieur, and Cru Bourgeois Exceptionnel
- Recertify every 5 years

37
Q

Wine Business in Bordeaux?

A

800+ million bottles/year
Over 7000 estates
Coops responsible for 25%
Production costs:
0.57 - Bordeaux AOC
2.35 - Medoc
16.00 - classified growth
- increased density, harvest cost, viticultural cost, lower yield, grape selection, barrel aging

38
Q

Export of Bordeaux:

A

44% by volume, 52% by value
Hong Kong, China, USA, UK

39
Q

What is La Place de Bordeaux?

A

Commercial system
Wine is sold to a merchant/negociant (take 15%)
Courtier (broker) handles relationship between producers and merchant (take 2%)

D3 (29 decks)

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