On
days 7 and 8 we studied Bordeaux in the Intensive Sommelier Training at the
International Culinary Center. But four hours of lectures (combined) and
sampling 18 wines two days really isn’t enough to understand what is
unquestionably the most commercially successful wine region in the world. Much
less can I adequately cover this mecca of wine in two reviews. So, I will keep
my summary of this region to a bare minimum and just the most basic information
that might appear on the Unit 2 exam and perhaps the Sommelier Certification
Exam that I will take in March 2014.
An Introduction to Bordeaux
Bordeaux has been a
wine region for almost 2000 years as the Romans
were the first to plant vineyards (around 43 A.D.). While the quality of the wines
was recognized as early as 71 A.D. by such people as Pliny the Elder, they were
only consumed locally. Since then there are been significant historical stages
in the development of wine region.
In
the 12th century Bordeaux became an important international region when Henry II of England married Eleanor of
Aquitaine in 1152 A.D. At that time Bordeaux came under the control of the
British Empire and it would continue for the next 300 years. The name Bordeaux derives from the French au bord de l'eau
which means “along the waters” which refers to Gironde estuary and its
tributaries, the Garonne and the Dordogne rivers which play a pivotal role in
the history and success of this region. Britain was a sea-fairing empire which sold France’s wines
throughout Europe so Bordeaux’s immediate access to the ocean via the rivers,
which also have an impact on the climate of the region, played an important
part of the international success.
During the 13th century, the Graves was the
principal wine region of Bordeaux. While there were some vines growing in the
Entre-deux-mers, Saint-Émilion and Blaye, during this time the Médoc was
essentially a swamp.
In the 17th century Dutch traders began to
drain the marshland around the Médoc and encouraged the planting of vineyards.
The Dutch would also open new distribution channels to the Bourgeosis.
Wine Classification
The
next major development in the wine production in Bordeaux was the establishment
of classification systems. This is where understanding Bordeaux wine becomes
extremely complex.
There
are FOUR different classifications of Bordeaux, covering different parts of the
region:
(1) The Bordeaux Wine
Official Classification of 1855, covering (with on exception) red wines of
Médoc, and sweet wines of Sauternes-Barsac. This classification system was made at the
request of Emperor Napoleon III for the Exposition Universelle de Paris which
ranked the wines into five categories according to price. The first growth red
wines (four from Médoc and one, Château Haut-Brion, from Graves), are among the
most expensive wines in the world.
(2) The 1955 Official
Classification of St.-Émilion, which is updated approximately once every ten
years, and last in 2006.
(3) The 1959 Official
Classification of Graves, initially classified in 1953 and revised in 1959.
(4) The Cru Bourgeois
Classification, which began as an unofficial classification, but came to enjoy
official status and was last updated in 2003. However, after various legal
turns, the classification was annulled in 2007. As of 2007, plans exist to
revive it as an unofficial classification.
The
First Growths (Premier Cru) of Bordeaux are:
(1) Château
Lafite-Rothschild, in the appellation Pauillac.
(2) Château Margaux, in
the appellation Margaux.
(3) Château Latour, in
the appellation Pauillac.
(4) Château Haut-Brion,
in the appellation Péssac-Leognan.
(5) Château Mouton
Rothschild, in the appellation Pauillac, promoted from second to first growth
in 1973.
During
this time, the sweet white wines of Sauternes and Barsac were classified into
three categories, with only Château d'Yquem being classified as a superior
first growth.
In
1955, St. Émilion AOC were classified into three categories, the highest being Premier
Grand Cru Classé A with two members:
(1) Château Ausone
(2) Château Cheval
Blanc
There
is no official classification applied to Pomerol. However some Pomerol wines,
notably Château Pétrus and Château Le Pin, are often considered as being
equivalent to the first growths of the 1855 classification, and often sell for
even higher prices.
Producers and Buyers
Today
there are nearly 20,000 producers in Bordeaux and they annually make more than
150,000,000 gallons of wine, which accounts for a little more than 25% of
France’s premium wine production.
A
winery or estate in Bordeaux is known as a Château
which is the French word for “house” or “castle.” So, Château Latour could be
translated as “House of Latour.” While many producers grow their own grapes and
make their own wine, there are also négociants who buy grapes from growers.
Climate and Geography
Additional
contributors to the success of Bordeaux is its terroir, particularly its environment for growing vines. The
geological foundation of the region is limestone, leading to a soil structure
that is heavy in calcium.
The Gironde estuary dominates the regions along with
its tributaries, the Garonne and the Dordogne rivers, and together irrigate
the land and provide an Atlantic Climate, also known as an oceanic climate, for
the region. These rivers define the main geographical subdivisions
of the region:
A. “The right bank”,
situated on the right bank of Dordogne, in the northern parts of the region,
around the city of Libourne. Entre-deux-mers - French for “between
two waters”, the area between the rivers Dordogne and Garonne, in the center of
the region.
B. “The left bank”,
situated on the left bank of Garonne, in the west and south of the region,
around the city of Bordeaux
itself. The left bank is further subdivided into:
(1)
Graves, the area
upstream of the city Bordeaux.
(2) Médoc, the area downstream
of the city Bordeaux, situated on a peninsula between Gironde and the Atlantic.
In
Bordeaux the concept of terroir plays a pivotal role in wine production
with the top estates aiming to make terroir driven wines that reflect
the place they are from, often from grapes collected from a single vineyard.
The soil of Bordeaux is composed of gravel, sandy stone, and clay. The
region’s best vineyards are located on the well-drained gravel soils that are
frequently found near the Gironde River.
The Grapes of Bordeaux
Red Bordeaux, which is traditionally
known as claret in the United Kingdom, is generally made from a blend of
grapes. There are six grapes that are allowed to be grown in this region:
(1)
Cabernet Sauvignon – Bordeaux’s second-most
planted grape variety it dominates the blend in red wines produced in the Médoc
and the rest of the LEFT BANK of the Gironde estuary. Typical top-quality LEFT
BANK Chateaux blends are 70% Cabernet Sauvignon, 15% Cabernet Franc and 15%
Merlot.
(2)
Merlot – Bordeaux’s most-planted
grape variety and to a lesser extent Cabernet Franc These RIGHT BANK blends
from top-quality Chateaux are typically 70% Merlot, 15% Cabernet Franc and 15%
Cabernet Sauvignon.
(3)
Cabernet Franc – The Third most planted
variety tends to predominate in Saint-Émilion, Pomerol and the other right bank
appellations.
(4) Petit Verdot
(5)
Malbec – Rarely used today in
Bordeaux.
(6)
Carménère - Rarely used, with Château
Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain
Carménère vines.
White Bordeaux is predominantly, and
exclusively in the case of the sweet Sauternes, made from Sémillon, Sauvignon
Blanc and Muscadelle. Typical blends are usually 80% Sémillon, 20% Sauvignon
Blanc. As with the reds, white Bordeaux wines are usually blends, most commonly
of Sémillon and a smaller proportion of Sauvignon Blanc. Other permitted grape
varieties are Ugni Blanc, Colombard, Merlot Blanc, Ondec, and Mauzac.
In
the late 1960s Sémillon was the most planted grape in Bordeaux. Since then it
has been in constant decline although it still is the most common of Bordeaux’s
white grapes. Sauvignon Blanc's popularity on the other hand has been rising,
overtaking Ugni Blanc as the second most planted white Bordeaux grape in the
late 1980s and now being grown in an area more than half the size of that of
the lower yielding Sémillon.
Learning Objectives of Unit 2 - Day 7: Bordeaux Reds Wines
At
the beginning of class lectures a list of learning objectives is provided to
the students. By the end of the class, the students should have a certain
degree of understanding from their own reading and the lectures and be able to
provide the answers to list of questions. Learning Objectives for Unit 2 - Day 7
along with the answers are as follows.
By
the end of class, students should be able to:
(1)
Name the dominant grape(s) for Left Bank reds
Answer: Cabernet Sauvignon
(2)
Name the dominant grape(s) for Right Bank reds
Answer: Merlot
(3)
Name the two most important AOCs of the Right Bank
Answer: Pomerol and Saint-Emilion
(4)
Identify the top category within the Cru Bourgeois
Answer: The highest ranking is cru bourgeois exceptionnel (2003-2006)
(5)
Name the 1st and 2nd Growths of the Médoc
and their AOC
Answer: (Memorize all the 1st
Growths and the top 2nd Growths in Green)
1st Growths: Château
Lafite-Rothschild, in the appellation Pauillac.
Château Margaux, in the appellation Margaux. Château Latour, in the appellation
Pauillac. Château Haut-Brion, in the appellation Péssac-Leognan. Château Mouton
Rothschild, in the appellation Pauillac.
2nd Growths: Château Pichon Lalande and Château Pichon Baron in the appellation Pauillac; Château Ducru Beaucaillou, Château Léoville Las Cases, Château Léoville Barton, Château Gruaud Larose, and Château
Léoville Poyferré in the appellation St. Julien; Château Cos
d’Estournel
and Château Montrose in the appellation St. Estèphe; Château Rausan Ségla, Château Lascombes, Château Brane
Cantenac, Château Rausan Gassies, Château Durfort Vivens in the appellation Margaux.
(6)
Name four communes of the Médoc
Answer: St. Estephe, St. Julien, Margaux, Pauillac and the less important
Listrac
(7)
Discuss classification of Pomerol and suggest two top châteaux
Answer: There is no classification of Pomerol. Two of the top châteaux are:
Châteaux Petrus and Châteaux Le Pin.
(8) Name the (1er) Premiers Crus
‘Class A’ of St. Emilion
Answer: Château Ausone and Château Cheval-Blanc
(9) Describe the attributes of any wine we tasted today.
Answer: See below
The Wines
On
the seventh day of Unit 2 we tasted the following red wines:
1. 2010 Château Tour
Haut-Caussan, Médoc
This
is a clear, moderately opaque red wine that is ruby at the core with minor
variation at the rim. It is day-bright with moderate viscosity and it stains
the glass when swirled. On the nose it is clean with moderate intense aromas of
black currants, black cherries, roses, cloves, a hint of green peppers, sandalwood,
and a touch of black pepper. This wine is dry with medium+ tannins, medium
acidity and a medium length finish. On the palate the fruit seems fresher than
on the nose, but the other elements otherwise remain the same. Overall, a nice
entry-level wine that retails for about $25 per bottle.
2. 2007 Château Vignot, St.
Emilion, Grand Cru
This
is a clear, moderately opaque red wine that is ruby at the core to garnet at
the rim. It is opaque with moderate viscosity and it stains the glass when
swirled. On the nose it is clean with moderate intense aromas of black
currants, dark cherries, sweet tobacco, teriyaki, dried meat, black coffee,
decaying leaves, with a hint of dark chocolate and black pepper. This wine is
dry with medium+ tannins, medium acidity, moderate complexity and a medium
length finish. On the palate the fruit seems fresher than on the nose, but the
other elements otherwise remain the same. A wine of excellent quality and value
that retails for only $35 per bottle.
3. 2005 Château Nenin,
Pomerol
This
is a clear ruby-red day-bright wine that has minor garnet rim variation with
tint of orange and medium viscosity. On the nose it is clean but with some
minor vinosity. It has aromas of cherry-menthol, raspberries, eucalyptus, vanilla,
graphite, coffee, black pepper, and spicy paprika. On the palate it is dry with
medium+ acidity, medium+ tannins, medium+ alcohol, medium body and lingering
flavors of cooked red fruits and spice. A fairly complex wine, it retails for
about $60-$90 per bottle.
4. 2004 Château Malartic-Lagravière, Pessac-Leognan
This
wine is clear, day bright, ruby-red at the core to garnet at the rim with
medium viscosity. On the nose it is clean but with a touch of volatile acidity
(VA). It has aromas of cooked cherries, raspberries, vanilla, a hint of pepper,
paprika, minor undertone of green olives and graphite. On the palate it has
medium+ acidity, medium tannins, and medium body. This wine is very savory on
the palate and the fruit is somewhat faded. As I returned to the glass the VA
kept hitting me so I believe this wine may have be on the border of being
flawed. A minute amount of VA can give aromatics on a wine some “lift” but if
in excess it can smell like finger nail polish remover and be very offensive. The
wine retails for about $60 per bottle.
5. 2006 Château
Lafon-Rochet, Saint-Estèphe
This
wine is clear but opaque at the core, ruby-red at the center to garnet at the
rim with medium viscosity. On the nose it is clean with aromas of dark
cherries, black currants, tobacco leaves, dried herbs, bay leaves, green olives
with a chalky minerality. On the palate it is dry with firm medium+ tannins but
silky on the mid-palate, it has medium acidity with medium body and a medium
length finish with lingering tobacco and chalky notes. Overall, a well-balanced
wine and everything works together harmoniously. The wine retails for about $45
per bottle.
6. 2010 Château Caperon
Gasqueton, Saint-Estèphe
This
wine is clear ruby-red at the core with minor pink rim variation, it is
day-bright with medium viscosity. On the nose it is clean with dusty aromas of
dark cherries, coffee, cedar, rusty nails and a hint of tea leaves. On the
palate it is dry with chalky medium+ tannins, medium acidity, medium body and
medium+ alcohol. I actually liked this wine and it reminded me a bit like a
Rutherford Merlot I tasted at St. Supery
in the Napa Valley. The primary difference is that wine cost $50 a bottle
whereas this one retails for only $26
per bottle!
7. 2007 Château Léoville
Poyferré, St. Julien
The
wine is clear ruby-red at the core with minor rim variation of pink with
medium+ viscosity as it stains the glass when swirled. On the nose it is clean
with a minute amount of volatile acidity and Brettanomyces. It has aromas of medium pronounced aromas of Bing cherries,
cranberries, dried roses, green bell pepper, coffee, vanilla, chalk, forest
floor and dried herbs. On the palate it is dry it is soft on the mid palate but
has chalky medium+ tannins, medium+ acidity, medium+ alcohol and a medium
length finish. This wine retails for about $50 per bottle.
8. 2009 Château Kirwan,
Marguax
The
wine is clear ruby-red at the core with minor rim variation of pink with
medium+ viscosity as it stains the glass when swirled. On the nose it is clean
with medium pronounced aromas of black currants, black cherries, dried mat,
coffee, potting soil, sweet tobacco and cloves. On the palate it is dry it is
soft on the mid palate but has chalky medium+ tannins, medium+ acidity, medium+
alcohol and a medium length finish. The wine retails for about $75 per bottle.
9. 2007 Château Grand-Puy-Locoste, Pauillac
The
wine is clear ruby-red at the core with minor rim variation of pink with
medium+ viscosity as it stains the glass when swirled. On the nose it is clean
with a small amount of Brettanomyces. It has medium pronounced aromas of black
currants, black cherries, dried meat, dried earth, dried roses coffee, cedar,
baker’s chocolate, black truffles and granite. On the palate it is dry medium
tannins, medium+ acidity, medium+ alcohol and a medium length finish. The wine
retails for about $55-$80 per bottle.
Observations
The
information provided here is a huge amount to remember, especially if it is a
student’s first time learning about Bordeaux. Some of the key-features of these
wines that makes them distinctly Old World and from Bordeaux, rather than new
World and from Napa, is their tendency towards black currants rather than
cassis. If these were Napa wines some might have black currants but more would
have cassis, as the Napa Valley is a warmer region. Another distinctive is the
minerality, particularly the chalk, so the wines feel drier and more tannic
whereas New World Cabernets can be softer and more fruit forward. I was pleasantly
surprised by the quality of the 2010 Château Tour Haut-Caussan which is very affordable
at $25 but even more so by the 2007 Château Vignot which sells for (if you can
find it) only $35. The only wine I did not like was the 2004 Château Malartic-Lagravière which I thought was on the border of
being a flawed wine with excessive VA.
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