bordeaux WINE information for your bike trip:
Wine has been grown in Bordeaux for two thousand years. Most probably vines grew there before the arrival of the Roman in 56 before J.C.. The poet Ausonius wrote about it, a château still bare his name, the "Château Ausone".
At the beginning of the second millennium the Bordeaux region was under English domination. Hundred of boats loaded with barrels of "Claret" left for England. The "Claret" was a light red wine which Englishmen loved, the word is still used to refer to Red Bordeaux.
Bordeaux is probably the most well-know wine region in France. Bordeaux counts for one third of the good quality french wine (AOC, crus bourgeois, crus classés).
The wines are so good there that a Bordeaux ranking is needed to classify the best of the best. Some of them are universal: Margaux, Yquem, Petrus, Cheval Blanc, Haut Brion and all the others. Bordeaux has about 7,000 chateaux!
Saint-Emilion is the oldest wine area of the Bordeaux region.
Saint Emilion wines are considered the most robust of the Bordeaux. They are generous, very colored, and reach their maturity quicker than other red Bordeaux.
The classification in St-Emilion is complex. Do not confuse St.-Emilion-Grand-Cru and St.-Emilion-Grand-Cru-Classé fewer and much better.
Margaux lays on a soil of white graves - a special kind of gravel brought from the mountains by the river. Margaux (also a female name in France) is the quintessence of the terroir and of the winemaker's work. That is probably the reason why the best châteaux produce also the best wines!
In Margaux, Chateau Margaux produces the most delicate wine of the Médoc. They are 18 Grands Crus Classés (great growths) in Margaux.
The Médoc is situated north of the town of Bordeaux, on the left bank of the Gironde. Médoc is divided in two parts, the Haut Medoc in the south, near the town, and the north part traditionally called Médoc.
Wines from Médoc are red. They are delicate, medium colored, they are fine and elegant; often tannic when young, harmonious and splendid when matured.
Grands crus classés in Médoc count for 25% of the vineyards, 20% of the production and about 50% of the sales. However none sells under the Médoc appellation but Haut-Médoc, Pauillac, Margaux, Saint Julien, Saint-Estèphe and Chateau Haut-Brion in Pessac Léognan.
You have only to cross the Garonne to go to the Entre-Deux-Mers region, whose name comes from the two rivers (Dordogne and Gironde) that form its boundaries. Famous for its soft, fresh wines, the Entre-Deux-Mers is also one of the most historic parts of the entire Bordeaux region, abounding in ancient bastides (walled towns), fortified windmills, chapels and abbeys all surrounded by vineyards.
The Entre-Deux-Mers is an immensely charming region with a beautiful, green, rolling countryside dotted with charming villages featuring ancient stone buildings. The enormous range of fruity, vivacious and well-balanced wines corresponds to the appellation's intricate patchwork of vineyards.
Bordeaux wine and food
Red Bordeaux is excellent with beef, lamb, grilled veal, game such as pheasant, poultry such as grilled turkey.
Recommended cheese: Camembert, Brie and Roquefort
Dry whites are perfect in an aperitif and go very well with sea-food and chicken.
Sweet wines are generally served with a desert. Connoisseurs appreciate the Sauternes as an aperitif or with foie gras.
Items required by law to appear on the label:
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The name of the (Appellation d'Origine Contrôlée) wine-growing region, district, or village to which the wine is entitled according to how it was produced. For example, a wine from the Saint-Emilion district would be labeled "Appellation Saint-Emilion Contrôlée."
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The volume of the wine in the bottle, 75 centiliters (just under one liter) is standard.
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The percentage of alcohol by volume which varies by appellation.
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The control number or lot identification number (this may instead appear on the back label or on the metal capsule).v
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"Mis en bouteille au chateau " means that the wine is château-bottled. Other variations: "mis en bouteille à la propriété" (bottled at the property), "mis en bouteille dans la région de production" (bottled in the region of production), or "mis en bouteille dans nos caves" (bottled in our cellars).
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The country of origin must be indicated on all exported wine. "Product of France" (Produit de France) can also be used.
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Starting with the 2000 vintage, the designation "Vin de Bordeaux" or "Grand Vin de Bordeaux".
Merlot, Cabernet Sauvignon, and Cabernet Franc make up the red grape "trio" of Bordeaux. Petit Verdot and Malbec grape varieties are also used in lesser proportions. As soon as the grapes are harvested, the juice ferments with the grape skins; this gives the wine its color and tannins. After several weeks in vats (or barrels), wines made from different grape varieties are blended. The wine is then aged in vats or oak barrels for months or even years.
It is the subtle blending of different grapes that gives Bordeaux wines their balance, refinement and character. Each variety imparts something unique to the finished wine:
Merlot
The most widely planted grape variety in Bordeaux. It is especially prominent in Pomerol, Saint-Emilion and Côtes wines. With lower tannin and acid levels and higher sugar content than Cabernet Sauvignon, it produces smoother and fruitier wines than ones blended predominantly with Cabernet Sauvignon grapes. It exudes aromas of ripe plums and red fruits. (98,800 acres)
Cabernet Sauvignon
Esteemed by connoisseurs as the noblest of all grapes, it provides tannic backbone, or structure. It is very aromatic in young wines with aromas of blackcurrant and also allows the wine to gain enormous complexity with age. It is especially prominent in Médoc and Graves wines and is distinguished by intense blackcurrant aromas, balanced tannin and medium to high acidity which together yield a complex, elegant, and strong-bodied wine that ages with grace. (61,750 acres)
Cabernet Franc
The primary blending grape that provides acidity, fragrance and strawberry-like fruit qualities. (32,110 acres)
Secondary authorized grape varieties used for blending red wines are Malbec (also known as the Cot or Pressac) for color and body, Petit Verdot for color, tannins and high acidity, and Carmenère for color.
WHAT TO LOOK FOR
If your taste leans towards the soft, plummy style of Merlot, look for wines from Saint-Emilion, Pomerol and Fronsac. If you're a Cabernet Sauvignon fan, try wines from the Médoc and Graves. If you are looking to keep your wine for a few years, Médoc and Graves wines, together with those from the Saint-Emilion and Pomerol vineyards, generally age better than other reds. Wines from the Côtes de Bordeaux, Bordeaux and the Bordeaux Supérieur appellations are better appreciated when young — approximately 2 to 5 years from bottling.
GETTING THE MOST FROM RED BORDEAUX
Bordeaux red wines should ideally be served at 61°-65°F. Given their good balance of alcohol, tannin and acidity, these wines are perfect to enjoy with all kinds of food: Médoc and Graves pair well with red meats and roasts; Saint-Emilion, Pomerol and Fronsac wines pair well with white meats, poultry, game and even fish; Bordeaux, Bordeaux Supérieur and Côtes de Bordeaux wines are ideal matches for grilled meats, pasta and even more exotic "fusion" dishes.
Elegant, Dry Whites
In contrast to red wines, the grape juice for dry white wines is fermented without the skins. Immediately after the grapes are harvested, the skins are separated from the "must" (unfermented grape juice). The wine is bottled within twelve months of the grapes being picked. Recently, Bordeaux oenologists have led the way in improving white winemaking techniques. This has led to a much higher quality of dry white Bordeaux wines, making them fresher, more aromatic and more complex.
THE GRAPE MIX
Bordeaux dry white wines are made exclusively from Sauvignon Blanc, Sémillon and Muscadelle grapes. As with the reds, each varietal adds something special:
Sémillon
The dominate grape for sweet white wines. It is also used to add richness, structure and aging potential to some dry white wines. Sémillon is particularly susceptible to noble rot, the fungus that concentrates the grapes' sugars and yields a sweet wine with rich, deep, mellow flavors. It has a honey and apricot bouquet. (29,640 acres)
Sauvignon Blanc
The dominate grape for the best dry white wines (Graves, for example). It is also used to add acidity to some sweet blends. It produces crisp, clean, medium-bodied wines with full, fruity flavors and often grassy, herbaceous and citrus bouquet. (11,115 acres)
Muscadelle
Used most often to add fruity flavors and floral fragrance to blends for semi-sweet and sweet white wines. (4,500 acres)
Secondary authorized grape varieties used only rarely for blending white wines are Merlot Blanc, Ondenc, Mauzac, Colombard and Ugni Blanc. They are blended into some regional wines and are used because of their high yields rather than any particular quality added to wine.
WHAT TO LOOK FOR
Bordeaux dry white wines are generally made to be enjoyed young (1-3 years after bottling), but some will improve even further with age. Remember, the hallmark of all Bordeaux wines is balance, so Bordeaux dry white wines will perfectly suit your taste if you prefer wines with a little, rather than a lot, of oak flavor.
GETTING THE MOST FROM DRY WHITE BORDEAUX
Supple and lively, fruity or flowery, white Bordeaux wines leave an incomparable sensation of freshness in the mouth. To appreciate all the aromas and flavors, make sure you chill the wines for a couple of hours in the refrigerator before serving (43°- 46°F). They are excellent accompaniments to fish, seafood, salads and white meats, and make a perfect light apéritif (or before dinner drink).
+ Golden Sweet Whites
These succulent wines are produced in the southern Bordeaux vineyards, on both sides of the Garonne River. In Fall, a microclimate of misty mornings followed by bright sunny days favors the development of Botrytis Cinerea. This fungus dries up the pulp of the very ripe grapes, concentrating the natural grape sugar and producing intense, complex aromas. The natural process is often referred to as "Noble Rot."
THE GRAPE MIX
The grapes (mostly Sémillon with some Sauvignon Blanc) are harvested later than other Bordeaux varieties — sometimes even in November. In some years, each vine plant yields no more than a single glass of wine. These wines truly are liquid gold!
WHAT TO LOOK FOR
The Sauternes and Barsac areas are world-famous and produce some of the richest wines which, from a great vintage, can age for many decades. Other appellations (such as Cadillac, Cérons, Loupiac, Sainte-Croix-du-Mont) also produce excellent sweet wines.
GETTING THE MOST FROM SWEET WHITE BORDEAUX
Serve these wines chilled but not too cold to appreciate their delicate, complex aromas ranging from honey and floral notes to pears, apricots and dried fruits. Good sweet Bordeaux should have a balance of acidity and sugar. Younger, lighter wines are a perfect accompaniment to fruit-based desserts, foie gras, roasted white meats and, as an alternative to port, blue cheese. However, a special, aged bottle with its rich, amber color is a dessert in itself!
2005 Proclaimed an Exceptional Year
As Bordeaux's harvest nears completion, the region's winegrowers are toasting an exceptional year. Cool nights and warm days toward the end of summer meant ideal conditions in the vineyard resulting in balanced grapes, both red and white varieties, of remarkable quality, liveliness, both flavorful and rich. For reds, Left and Right Bank producers agree that the 2005 vintage will produce magnificent wines. Included in this update are initial impressions of the varieties, details on the 2005 growing season, and official harvest dates for each appellation and variety.
