WINES OF THE WORLD 🇫🇷 France - Bordeaux

Question 1

Climate of Bordeaux

Answer 1

Moderate maritime, cooling influence by the Atlantic Ocean. The Left Bank is partially protected from Atlantic storms by extensive pine forest (Landes). More maritime influence in the northern Médoc, so cooler than the southern Médoc and Graves. Variable rainfall. Climate change has led to hot and dry summers with insufficient rainfall (drought in 2003). Less maritime influence in the Right Bank. Vineyards close to the Gironde estuary are more protected from frost due to the moderating influence. High vintage variation.

Question 2

Key elements in the topography of Bordeaux

Answer 2

SW of France, close to the Atlantic Ocean. Traversed by the River Garonne and the River Dordogne, which merge to form the Gironde estuary.

Question 3

Type of soil in Bordeaux

Answer 3

Deposits of gravel and stony soils in the Left Bank by floodwaters from the Pyrenees and the Massif Central. Gravel mounds not so high (also called croupes), mixed with clay and sand, free-draining soil (risk of drought stress) also heat retention property. Some pockets of clay (Saint-Estèphe) but wines have not the same acclaim as those from gravel. Right Bank is characterised by more clay (some patches of gravel in Libournais).

Question 4

Croupes

Answer 4

Gravel mounds in the Left Bank of Bordeaux.

Question 5

Hazards in Bordeaux

Answer 5

Frost can be an issue (1956, 1991, 2017). Risk of hail. Eutypa dieback and Esca, flavescence dorée. Drought can be an issue due to climate change (2003).

Question 6

Main grape varieties of Bordeaux

Answer 6

90% blacks. Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Sémillon, Sauvignon Blanc, Muscadelle.

Question 7

Main sub-regions within Bordeaux

Answer 7

• Left Bank - Vineyards to the W of the Garonne and Gironde.
• Entre-Deux-Mers - Vineyards between the two rivers.
• Right Bank - Vineyards to the E of the Dordogne and Gironde.

Question 8

Main appellations within Left Bank, Bordeaux.

Answer 8

• Médoc AOC and Haut-Médoc AOC.
• Saint-Estèphe AOC, Pauillac AOC, Saint-Julien AOC, and Margaux AOC.
• Listrac-Médoc AOC and Moulis AOC.
• Graves AOC.
• Pessac-Léognan AOC.
• Sauternes AOC and Barsac AOC.

Question 9

Main appellations within Entre-Deux-Mers, Bordeaux.

Answer 9

• Entre-Deux-Mers AOC.
• Sainte-Croix-du-Mont AOC and Loupiac AOC.
• Premières Côtes de Bordeaux AOC and Cadillac Côtes de Bordeaux.

Question 10

Main appellations within Right Bank, Bordeaux.

Answer 10

• Saint-Émilion AOC and Saint-Émilion Grand Cru AOC.
• Montagne Saint-Émilion AOC and Lussac-Saint-Émilion AOC as Saint-Émilion satellites.
• Pomerol AOC.
• Lalande-de-Pomerol AOC as Pomerol satellite.
• Côtes de Bordeaux AOC.
• Côtes de Bourg AOC.

Question 11

Position of Bordeaux

Answer 11

SW of France.

Question 12

Name of the rivers that run through Bordeaux

Answer 12

River Garonne and the River Dordogne, which merge to form the Gironde estuary.

Question 13

Frost years in Bordeaux

Answer 13

1956, 1991, 2017.

Question 14

Main black grape varieties of Bordeaux

Answer 14

Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot.

Question 15

Main white grape varieties of Bordeaux

Answer 15

Sémillon, Sauvignon Blanc, Muscadelle.

Question 16

Vineyards density in Bordeaux

Answer 16

High density for high-quality vineyards (10,000 vines per ha) and vines are one metre apart with one metre between the rows; the best use of expensive lands. Low density for basic wines (3-4,000 vines per ha).

Question 17

Training system for the vineyards in Bordeaux

Answer 17

Head-trained, replacement cane-pruned is the common training system. Double Guyot in the Left Bank, single in the Right Bank. Alternatively, cordon-trained, spur-pruned.

Question 18

Harvest for dry wines in Bordeaux

Answer 18

In the past, teams were hired for a defined period, now for a longer period. Large teams of workers are hired by big estates. Mechanical harvest when difficult to hire workers or for inexpensive wines.

Question 19

Harvest for sweet wines in Bordeaux

Answer 19

Harvesters need to be able to recognise noble rot in contrast to grey or black rot, more passes for wines made with a high % of botrytised grapes. Usually from September to November.

Question 20

Key winemaking operations for red wines in Bordeaux

Answer 20

Fermentation in closed vats (wood, stainless steel, concrete) with pump-overs, cultured yeasts, temperature control. Temperatures and time of maceration according to the style and quality. Mid-temperatures of fermentation and short maceration (5-7 days) for early-drinking wines. Warmer temperatures and longer maceration (14-30 days) for wines intended to be aged in the bottle for many years. Shorter maceration if bad vintage. The wine is drained off, the remaining skins are pressed and the pressed wine like the free-run is transferred into barriques. Malo in tanks or barrels (inoculation and heating the cellar).

Question 21

Key maturation practices for red wines in Bordeaux

Answer 21

Simpler wines stay in stainless steel, concrete vats or large vats for 4-6 months, possibility to add oak chips. French oak barriques for premium wines (18-24 months). Different % of new, one-year-old or two-year-old, also selection of the barrel makers and level of toast (100% new oak for some very prestigious properties). Racking after three months traditionally, some leave the wine undisturbed, or use micro-oxygenation.

Question 22

When blending for red wines of Bordeaux happens

Answer 22

Two approaches for blending. Most estates blend over the winter, especially those that take part in the en primeur tastings (the outcome is deselection of wines that will end up in the 2nd or 3rd label. Others prefer a few months before bottling because the team know better the evolution of each variety and each lot. Top properties collaborate with a winemaking consultant, that assists them with the blending process.

Question 23

Grape varieties from Bordeaux used to produce rosé wines

Answer 23

Merlot and Cabernet Sauvignon.

Question 24

Key winemaking operations for rosé wines in Bordeaux

Answer 24

Traditionally, use of grapes from younger vines or by short maceration and bleeding off method. Now, also direct pressing.

Question 25

Key winemaking operations for dry white wines in Bordeaux

Answer 25

Direct pressing or skin contact for up to 24 hours. Cool fermentation for early drinking wines, in stainless steel. Oak fermentation for higher quality wines. Malo can be blocked.

Question 26

Key maturation practices for dry white wines in Bordeaux

Answer 26

A few months in stainless steel for inexpensive wines, while mid-priced are left on the lees for 6-12 months. Possibility of lees stirring.

Question 27

Key winemaking operations for sweet white wines in Bordeaux

Answer 27

Like for white wines, fermentation in stainless steel, concrete or barriques (usually top wines with a high % of new oak, 30-50% is common but can reach also 100%). Wines from less prestigious appellations are often unoaked.

Question 28

Key maturation practices for sweet white wines in Bordeaux

Answer 28

Long barrel ageing (18-36 months) for top wines. Inexpensive are released in a year.

Question 29

The 1855 classification

Answer 29

Introduced under Napoleon III at the Exposition Universelle of 1855 in Paris. The Bordeaux Chamber of Commerce and Industry asked the region’s brokers to compile a classification of the wines. This was made according to the reputation for the wines of the Médoc (plus Ch. Haut-Brion in the Graves) and Sauternes, and their transaction prices. The wines of the Médoc were ranked into First to Fifth growths, and Sauternes into First and Second growths (a special category for Ch. d’Yquem). The 1855 classification had official status and remains unaltered to this day. Classed growths must be bottled at the estate. 60 leading properties. First growths (Premier Cru Classé): Château Lafite, Château Latour, Château Margaux, Château Haut-Brion, Château Mouton Rothschild (1973).

Question 30

The Graves classification

Answer 30

1959, a list based on pricing, fame and quality as judged by tasting, no subdivision. 16 classified châteaux, for their red, white, or both, all from Pessac Léognan.

Question 31

The Saint-Émilion classification

Answer 31

1955, only some wines within the Saint-Émilion Grand Cru AOC, châteaux are judged on their terroir, methods of production, reputation and commercial consideration. Blind tasting of at least 10 vintages, revised every 10 years. Three tiers: Premier Grand Cru A, Premier Grand Cru B and Grand Cru Classé.

Question 32

The Crus Bourgeois du Médoc classification

Answer 32

1932, a list according to the quality (production methods) and value of red wines produced in one of the eight Médoc appellations. A level below Cru Classé but still of superior quality. Three tiers from the 2018 vintage: Cru Bourgeois, Cru Bourgeois Supérieur and Cru Bourgeois Exceptionnel. It lasts for five years.

Question 33

First growths of the 1855 classification

Answer 33

Château Lafite, Château Latour, Château Margaux, Château Haut-Brion, Château Mouton Rothschild (1973).

Question 34

Three tiers of the Saint-Émilion classification

Answer 34

Premier Grand Cru A, Premier Grand Cru B and Grand Cru Classé.

Question 35

Three tiers of the Crus Bourgeois du Médoc classification

Answer 35

Cru Bourgeois, Cru Bourgeois Supérieur and Cru Bourgeois Exceptionnel.

Question 36

Production costs for the single bottle of wine in Bordeaux

Answer 36

€ 0.57 Bordeaux AOC, € 2.35 for Médoc estate, and € 16 for a classed growth (additional interest on bank loans or land costs are not included).

Question 37

Types of businesses operating in Bordeaux

Answer 37

No dimension is related to the term ‘château’, from big to small. The number of estates is shrinking (big estates are buying the smaller neighbours to create volume). The average size is over 19 ha. Co-operatives play an important role (25% of production from 40% of grape growers).

Question 38

Styles of rosé wines from Bordeaux

Answer 38

Clairet (deep) and lighter coloured.

Question 39

Factors that determine the level of botrytis in final wines from Bordeaux

Answer 39

• the weather conditions for the spread of noble rot;
• the position of the estates;
• the willingness of the estates both to wait for the best time to harvest (risk losing) and to pay for multiple passes.

Question 40

La Place de Bordeaux

Answer 40

The wine is sold to a merchant (négociant, collectively known as la négoce - 70% of wine sells) who in turn sells it to wholesalers and retailers. The relationship between the producers and the merchants is handled by a broker (courtier). Different charges, according to the figure: 15% négociants, 2% courtiers. Bordeaux wines are in more than 170 countries, so each producer sells to over 40 négociants (allocation system to determine how many cases). Two contrasting markets in Bordeaux. The great majority (Bordeaux and Bordeaux Supérieur) is inexpensive, above € 1 per litre for wine in bulk (lower demand in France and huge competition from wines from other countries). Wines made in co-operatives and small producers or the grapes are sold directly to larger wine companies (Castel). Most of the wine is sold in French supermarkets.

Question 41

Libournais

Answer 41

Area of the Right Bank that includes Saint-Émilion, Pomerol and appellations that surround them.

Question 42

Conditions that encourage the development of noble rot in Sauternes and Barsac

Answer 42

Morning mists produce noble rot due to the meeting of the cold Ciron River with the warmer Garonne River. The ideal condition is when these mists are burnt off by the middle of the day, with sunshine in the afternoon drying the grapes to avoid the development of grey rot.

Question 43

Main classification systems in Bordeaux

Answer 43

• The 1855 classification
• The Graves classification
• The Saint-Émilion classification
• The Crus Bourgeois du Médoc classification

Question 44

Number of appellations in Bordeaux

Answer 44

65

Question 45

Négociant in Bordeaux

Answer 45

A merchant who in turn sells the wine to wholesalers and retailers.

Question 46

Courtier in Bordeaux

Answer 46

A broker who handles the merchants.

Question 47

En Primeur (Bordeaux) - definition

Answer 47

A system by which the wines are sold in the spring following the harvest, still in the barrel and not finished or bottled. In this way, consumers can secure hard-to-buy wines and at a lower price than they will appear in fine wine shops once they are bottled and shipped. Usually for classed growths and other high-quality wines. The estates benefit from early payment for wine. More interest in this method since 1982.

Question 48

En Primeur (Bordeaux) - when and what happens

Answer 48

The en primeur campaign begins in April following the vintage. 5-6,000 wine professionals taste and assess the wines in the barrels. The châteaux then release their prices throughout May and June. After the tasting, the châteaux put up for sale a small amount of wine (first tranche), the price is influenced by the château’s reputation and the experts’ reviews. This is made in order to understand how the market is ready to pay for that wine and the price will be adjusted for the next tranches.
The wines bought by en primeur are delivered to the retailer a year later. The price is ex cellar (no taxes). The wines are typically held in a secure storage unit at the right temperature and humidity for the long-term shortage of fine wine. The final buyer can decide whether to have the wine delivered, and stored until it is ready to drink (up to ten years) or to sell the wine (prices will rise with time).

Question 49

En Primeur (Bordeaux) - factors that determine its success

Answer 49

En primeur process takes several months. Its success depends on the quality of the wines, the prices being asked and the state of the market. Very high prices can compromise the profitability of producers because wine is stored for many years. If a good vintage follows some exceptional vintages, producers should lower prices to attract buyers.

Question 50

En Primeur (Bordeaux) - issues related

Answer 50

Since 2010 there has been a continuing debate about whether the en primeur system still works. In the boom period of the 2000s, with increased interest from China, prices rose considerably. Higher prices also in poor vintages (2011), so prices started to fall and some of those invested in en primeur lost money. Various critics have expressed concern at how much their reviews influence the prices, especially because they don’t taste the final wine.
In 2012, Château Latour announced to not sell more of its wine en primeur, also other châteaux reduced their volume of wine sold by this method. It’s ok for the most prestigious châteaux but smaller ones need money that en primeur generates.

Question 51

Dimension of Pomerol

Answer 51

800 ha

Question 52

Key viticulture practices in Bordeaux

Answer 52

Canopy management is important to reduce the incidence of downy mildew, powdery mildew, and botrytis bunch rot. Leaf removal (one or both sides) in summer to improve aeration and deter rot.
Soft pruning to combat Eutypa dieback and Esca; making only small cuts if at all possible, leaving some extra wood at the cut site to allow the wood to dry out and maximising the opportunity for sap to flow around the plant. Use of insecticides for flavescence dorée (no for organic and biodynamic producers).
In the past, practice to remove bunches to concentrate flavours, but now is less popular (can cause unbalance).
Lower yields in the past two decades (also a period of very low yields).

Question 53

Average yields for sweet white wines in Bordeaux and common practices

Answer 53

The production starts from here, with very low yields (below 10 hL/ha), pruning a low number of buds, and removal of any fruit with diseases.

Question 54

Name of the important generic Bordeaux appellations?

Answer 54

Bordeaux AOC and Bordeaux Supérieur AOC.

Question 55

When wines from Médoc AOC and Haut-Médoc AOC are available on the market

Answer 55

From the mid-June of the year after the harvest.

Question 56

Types of wine produced in Médoc AOC and Haut-Médoc AOC

Answer 56

Red wine only.

Question 57

The four most significant communes in the Left Bank

Answer 57

• Saint-Estèphe AOC
• Pauillac AOC
• Saint-Julien AOC
• Margaux AOC

Question 58

Style for wines from Bordeaux AOC and Bordeaux Supérieur AOC

Answer 58

Reds have medium intensity of red fruit, high acidity, medium+ tannin, medium alcohol, medium body. Whites have medium int of gooseberry and lemon, high acidity, medium alcohol, medium body.

Question 59

Style for wines from Saint-Estèphe, Pauillac, Saint-Julien and Margaux

Answer 59

Pronounced intensity of blackcurrant, green bell pepper, red plum fruit, vanilla and cedar oak, dry high tannin, medium/high alcohol, medium+ body.

Question 60

Saint-Estèphe AOC

Answer 60

The most northerly and coolest of the four most significant communes in the Left Bank. More Merlot than the other communal AOCs (clay soil away from the estuary), Cabernet Sauvignon on the gravel banks close to the estuary. No first growths but second and many Cru Bourgeois.

Question 61

Pauillac AOC

Answer 61

One of the four most significant communes in the Left Bank. High % of Cabernet Sauvignon, both planted and in the blend. Three first growths and the highest % of cru classé wine (85%).

Question 62

Saint-Julien AOC

Answer 62

One of the four most significant communes in the Left Bank. High % of Cabernet Sauvignon, also high % of cru classé wine. Homogeneous gravel soil. Five second growths and a high % of cru classé production.

Question 63

Margaux AOC

Answer 63

The southeast of the four most significant communes in the Left Bank. Slightly less Cabernet Sauvignon and slightly more Merlot. Stony, gravelly soils and being slightly further south, earlier ripening than Pauillac (a few days) and the more northern Médoc appellation (7-10 days). It’s an advantage in cool years or if rain threatens. Supplementary drainage (more cost) for clay seams. One first growth and a high % of cru classé production.

Question 64

Style for wines from Saint-Estèphe AOC

Answer 64

Reputation for rustic wines, many years to soften tannins, but some wines are softer and more accessible.

Question 65

Style for wines from Pauillac AOC

Answer 65

High concentration and longevity, the most structured of Left Bank, high acidity and high tannin.

Question 66

Style for wines from Saint-Julien AOC

Answer 66

Between the powerful structure of Pauillac and the finesse of Margaux.

Question 67

Style for wines from Margaux AOC

Answer 67

Perfumed wines with silky tannins.

Question 68

Listrac-Médoc AOC and Moulis AOC

Answer 68

Further from the river than the four prestigious Left Bank Médoc appellations. Less moderating influence of the estuary and fewer gravel soils. Same requirements of the four single communal appellations but can release the wines on the market slightly earlier.

Question 69

Graves AOC

Answer 69

Large appellation for white and red wines stretches from the city of Bordeaux southwards. 85% of the production is red wine.

Question 70

Graves Supérieures AOC

Answer 70

The same area of Graves AOC, but restricted to late picked and/or botrytis-affected sweet wines (max yields are lower than Graves but higher than Sauternes).

Question 71

Pessac-Léognan AOC

Answer 71

Compact appellation with some of the southern suburbs of Bordeaux and is a sub-region within Graves AOC. Both the gravel soils and the moderating effect of the Garonne. High quality, often barrel-fermented and aged white wines (20%) and high-quality red wines (80%).
Reputation for producing the best white wines from Bordeaux.

Question 72

Style for white wines from Pessac-Léognan AOC

Answer 72

Blend of Sauvignon Blanc and Sémillon has pronounced intensity of gooseberry, lemon, grapefruit, vanilla and clove oak notes, medium+/high acidity, medium/high alcohol, medium+ body.

Question 73

Main appellations within Entre-Deux-Mers

Answer 73

• Entre-Deux-Mers AOC
• Sainte-Croix-du-Mont AOC and Loupiac AOC
• Premières Côtes de Bordeaux AOC

Question 74

Entre-Deux-Mers AOC

Answer 74

The second-largest appellation of Bordeaux in terms of hectares. Only white wines.

Question 75

Sainte-Croix-du-Mont AOC and Loupiac AOC

Answer 75

Appellations within Entre-Deux-Mers. Sweet white wine from botrytis-affected grapes or late harvest.

Question 76

Premières Côtes de Bordeaux AOC

Answer 76

Appellation within Entre-Deux-Mers. Sweet white wine from botrytis-affected grapes or late harvest.

Question 77

Saint-Émilion AOC and Saint-Émilion Grand Cru AOC

Answer 77

Same producing area, red wine only. Higher yield for Saint-Émilion AOC but shorter ageing (6 months vs 20 months for Grand Cru). Mainly Merlot, then Cabernet Franc. It has its own classification system.

Question 78

Saint-Émilion satellites

Answer 78

AOCs close to Saint-Émilion but further away from the River Dordogne. Similar wines are made to the same rules as Saint-Émilion AOC. Montagne Saint-Émilion AOC and Lussac-Saint-Émilion AOC are the largest satellites.

Question 79

Pomerol AOC

Answer 79

Small but very prestigious appellation for red wines with Merlot as dominant grape, followed by Cabernet Franc. No classification system but many top-quality estates. The top wines are similar to those from Saint-Émilion. The top properties command some of the highest prices in the world per bottle (small size of the estate and so small production).

Question 80

Lalande-de-Pomerol AOC

Answer 80

Larger satellite appellation of Pomerol, slightly higher yields.

Question 81

Style for wines from Saint-Émilion AOC and Saint-Émilion Grand Cru AOC

Answer 81

Pronounced intensity of red and black plum fruit with vanilla and clove new oak note, medium+/high acidity, medium+/high tannin, high alcohol, full body.

Question 82

Côtes de Bordeaux AOC

Answer 82

Appellation for red and white wine created in 2009 for a group of appellations on the Right Bank. A number of communes can append their name before the AOC name (e.g. Blaye, Cadillac, Castillon, Francs), lower yield if a commune name is appended.

Question 83

Côtes de Bourg AOC

Answer 83

Similar appellation to Côtes de Bordeaux that is not under the umbrella term of Côtes de Bordeaux. Mainly Merlot. Focus on Malbec having 10% of the vineyards (the highest percentage of any Bordeaux appellation).

Question 84

Style for wines from Pomerol AOC

Answer 84

Pronounced intensity of red and black plum fruit with vanilla and clove new oak note, medium+/high acidity, medium+/high tannin, high alcohol, full body.

Question 85

Sauternes AOC and Barsac AOC

Answer 85

In the southern part of the Graves, for sweet, typically botrytis-affected wines made from Sémillon, Sauvignon Blanc and tiny amounts of Muscadelle. Morning mists produce noble rot due to the meeting of the cold Ciron River with the warmer Garonne River. The ideal condition is when these mists are burnt off by the middle of the day, with sunshine in the afternoon drying the grapes to avoid the development of grey rot.
Sauternes is the largest sweet wine appellation in Bordeaux (50% of the production). Wines from the Barsac commune may be labelled as either Barsac AOC or Sauternes AOC. Lack of demand for the wines from Sauternes and so many properties have started to produce dry wines.

Question 86

Style for wines from Sauternes AOC and Barsac AOC

Answer 86

Pronounced intensity of citrus peel, honey, tropical fruit (mango) with vanilla oak notes, medium/medium+ acidity, high alcohol, full body, sweet finish.