Bordeaux Flashcards
1855 Classification
History of the classification
Only one change is…
The elevation of Château Mouton Rothschild from second growth to first in 1973.
Cru Bourgeois were created in…
1932
Cru Bourgeois: 3 tiers and ranked for how long? (+ current ranking years)
CRU BOURGEOIS
CRU BOURGEOIS SUPÉRIEUR
CRU BOURGEOIS EXCEPTIONNEL
Châteaux sont classés pour une période de cinq ans. Le classement 2020 classe les propriétés pour les millésimes 2018, 2019, 2020, 2021 et 2022
1855 First Growths (château and commune)
- Château Lafite Rothschild - Pauillac
- Château Latour - Pauillac
- Château Mouton Rothschild (1973) - Pauillac
- Château Margaux - Margaux
- Château Haut-Brion - Pessac-Léognan
1855 Second Growths (château and commune)
St.-Estèphe:
Château Cos-d’Estournel
Château Montrose
Pauillac:
Château Pichon-Longueville Baron
Château Pichon Longueville Comtesse de Lalande (Pichon Longueville Lalande)
St.-Julien:
Château Léoville Las Cases
Château Léoville Poyferré
Château Léoville Barton
Château Gruaud-Larose
Château Ducru-Beaucaillou
Margaux:
Château Rausan-Ségla (Rauzan-Ségla)
Château Rauzan-Gassies
Château Durfort-Vivens
Château Lascombes
Château Brane-Cantenac
Classification of Graves. Year?
1959
Classification of Sauternes. Year?
1855
St-Émilion Classification. Year? + tiers
1959
Multi-tiered:
St-Émilion Premiers Grands Crus Classés A
St-Émilion Premiers Grands Crus Classés B
St-Émilion Grands Crus Classés
Top 5 Pomerol producers
Château Pétrus
Château Lafleur
Le Pin
Clos l’Eglise
La Conseillante
Top 5 St.-Émilion producers
Château Angélus
Château Ausone
Château Cheval-Blanc
Château Pavie
Château Figeac
Classic pairing with Cabernet-dominant Left Bank Bordeaux
Beef wellington filled with mushroom duxelle, served with red wine gravy and gratin dauphinois with thyme
Gravy and blood from the beef will coat the firm nature of the tannin’s wine and make for a more polished experience of the wine on the palate. The natural earthiness of the wine will be enhanced by the mushroom duxelle, while the saltiness and richness of the gratin will match the intensity of the wine and bring out its lively fruit.
Classic pairing with Merlot-dominant Right Bank Bordeaux
Classic tournedos Rossini. Beef tournedos (filet mignon) pan-fried in butter, served on a crouton, toped with a hot slice of whole foie gras pan-fried minute, garnished with fresh slices of Périgord black truffles and Sauce Périgourdine (demi-glace, swapping classic madeira for pomerol wine, truffles)
Smoother tannin structure aspect of merlot will complement the rich texture of the foie gras and the lean nature of tournedos while its fruity character will be enhanced by the savouriness of the foie gras. The richness of the dish matches that of the wine and the subtle earthy/clay pot aromas of Merlot will complement the truffles very well.
Classic pairing with Sauternes
Classic Apricot tart with baking spices, delicate honey tuiles and saffron & ginger sorbet
Sauternes pairs wonderfully with sweet fruit-based desserts. The dessert here is less sweet and rich than the wine on purpose to highlight the richness of the wine. The dessert offers a reflection of aromas and flavours found in the wine (apricot, baking spices from oak treatment, honey, ginger and saffron) to enhance their resolution on the palate while the sorbet lightens the mix.
Top vintages of the past 15 years
05, 09, 10, 15, 16, 18
