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Bordeaux wines are produced in the province of the same name in southwestern France. This is the largest wine-growing region in the country, with a total vineyard area of 120 hectares. Every year, Bordeaux supplies the local and international market with more than 700 million bottles of wine, ranging from inexpensive table brands to high-end brands. Most of the production is red wine, called in England “claret” (claret), from the French clairet – “light”, white sweet wines, dry whites. Pink and sparkling varieties are presented in much more modest quantities. There are 60 appellations and more than 8500 producers in the region.
Historical information
Archaeological evidence suggests that the first wines were produced on the territory of Bordeaux by the Romans as early as the middle of the 1st century AD. In the XII century, the marriage of Heinrich Plantagenet and Eleanor of Aquitaine contributed to the popularity of Bordeaux wines, as a result, the lands of the two monarchs were partially united, and French alcoholic products began to be exported to the shores of Foggy Albion. The Hundred Years’ War, which broke out in 1337, temporarily stopped the “wine flow”, but already in 1453, France regained control over the once lost lands and resumed the production of claret.
Initially, the main wine-growing region of the province was Graves (Graves), but in the XVII century came to the fore appellation Medoc (Medoc). Until the beginning of the XNUMXth century, the Malbec variety was mainly grown here, now local production specializes in Cabernet Sauvignon. At the end of the XNUMXth century, the vineyards of Bordeaux suffered an epidemic of phylloxera, but the vines were saved by grafting them with resistant American varieties.
Historically, the name of most Bordeaux wineries has the prefix chateau (“chateau”), which translates as “castle”. The fact is that earlier wineries were located in noble estates, and sometimes finished wines were stored directly in castles. Many of these businesses are still in operation today.
Climate and geography of the region
Wines of Bordeaux have become so popular in the world, not least due to the unique climatic conditions of the region. Local limestone soils are rich in calcium, the Garonne and Dordogne rivers are “responsible” for irrigation, providing the province with a mild oceanic climate.
Terroir plays a huge role in determining the quality of wine, its taste and other characteristics. Gravel, sandy, limestone soils are found in different vineyards, and the proximity of rivers also affects the taste of berries.
Grape varieties
Red wine is mainly made from a blend of varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec, Carmenère. Classic combinations:
- 70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Merlot;
- 70% Merlot, 15% Cabernet Franc, 15% Cabernet Sauvignon.
White Bordeaux is made mainly from Semillon, Sauvignon Blanc and Muscadelle. Classic proportion: 80% Sémillon and 20% Sauvignon Blanc. Also allowed are Sauvignon Gris, Ugni Blanc (Trebbiano), Colombard, Merlot Blanc, Ondenc and Mozac.
Production features
Ripe berries are harvested, cleaned of twigs and stalks, then crushed. Sometimes the must undergoes the process of chaptalization, that is, it is slightly sugared and artificially reduced acidity. The must fermentation takes place in stainless steel vats, after which the pulp is pressed under pressure, and the resulting young wine is kept in oak barrels for a period prescribed by the variety recipe and the traditions of a particular production.
Before bottling, the wine is blended, as Bordeaux does not produce “mono-sorts”. The finished blend can undergo additional aging in barrels.
Types and varieties of wines
All Bordeaux wines are divided into 6 groups: 4 for red wines (by appellations) and 2 for whites (by taste).
1. Red Bordeaux и Red Bordeaux Superior. Four appellations exclusively dedicated to these brands. Local wines are distinguished by fruity and mineral notes in the bouquet, the highest quality and excellent taste. This is the most famous and widespread wine style of Bordeaux.
Appellations:
- Bordeaux;
- Higher bordeaux;
- Bordeaux Clariet;
- Burgundy Pink.
2. Red Cotes de Bordeaux. This group includes 8 appellations, Merlot prevails in the blend. Good and affordable wines are produced here.
Appellations:
- First Côtes de Bordeaux;
- Blaye;
- First Côtes de Blaye;
- Côtes de Bourg;
- Sainte-Foy-Bordeaux;
- Bordeaux Côtes de Francs;
- Coasts of Castillon;
- Graves of Vayres.
3. Red Libourne (“Right Bank” wines). This category includes 10 appellations in the vicinity of the city of Libourne. The main raw material is Merlot with a small amount of Cabernet Sauvignon. Local varieties have a rich fruity taste.
Appellations:
- Saint Emilion;
- Saint-Emilion Grand Cru;
- Lussac-Saint-Emilion;
- Montagne-Saint-Emilion;
- Puisseguin-Saint-Emilion;
- Saint-Georges-Saint-Emilion;
- Pomerol;
- Lalande-de-Pomerol;
- Fronsac;
- Fronsac cannon.
4. Red Graves and Medoc (“left bank” wines). Appellations in the south and north of the city of Bordeaux. Drinks are concentrated, tannic, they are not recommended to drink young, as long-term storage in a wine cellar evens out and smoothes their taste.
Appellations:
- Haut Medoc;
- Listrac-Médoc;
- Moulis-en-Medoc;
- Margaux;
- Pauillac;
- Saint Estephe;
- St. Julien;
- bass;
- Pessac-Leognan.
5. White dry wine. Produced throughout the region from Sauvignon Blanc and Sémillon.
6. White sweet wine. Less common than dry, production is concentrated in the Sauternes appellation, but is also found in other sub-regions.
Bordeaux wine classification
In total, there are 4 recognized classifications of Bordeaux wines:
- The official classification of Bordeaux wines in 1855. Includes red wines of the Medoc and sweet wines of Sauternes-Barsac.
- Classification of wines of the Saint-Emilion region (St.-Emilion) in 1955, updated about once every 10 years.
- Classification of wines of the region Graves (Graves) 1959.
- Classification Cru Bourgeois (Cru Bourgeois), since 2010, existing in the status of an unofficial rating.
It is not easy even for experienced sommeliers and the French themselves to understand them, but for consumers it is enough to remember that you can safely buy any Bordeaux wine marked AOC (Appellation d’origine controlee, origin control), and even if the label has the inscription Grand Cru (“great plot”, the best vineyards with excellent geographical and climatic conditions) – the wine is considered elite.
The most famous brands include Chateau Margaux, Lafite Rothschild, Haut-Brion, Latour, Mouton Rothschild.
How to drink Bordeaux wines
Bordeaux wines are served in tulip glasses with a volume of 300 ml or more. Of course, the vessel is not filled completely, the wine should fill about a third of the container – only in this way can its delicate bouquet open up. The serving temperature depends on the particular brand, but complex wines can be left uncooled and served at 15-18 °C, light floral brands will sound good at 8-12 °C, rich white wines can be slightly cooled to 13-15 °C .
The same applies to snacks – gastronomic pairs are selected individually for a particular drink. You can focus on the general rules: meat, game, poultry, spicy soft cheeses are suitable for red wine. White wines are combined with fish, grilled vegetables, seafood, herbs, white meat.
