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T ASTING A GENCIES T RAINING. Introduction : About Wine Tasting 10 Key Points: About Bordeaux Where is Bordeaux? What does Bordeaux produce? What are the main grape varieties used in Bordeaux? What is the Bordeaux blend? Tell me more about Red Bordeaux!
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Introduction: About Wine Tasting 10 Key Points: About Bordeaux Where is Bordeaux? What does Bordeaux produce? What are the main grape varieties used in Bordeaux? What is the Bordeaux blend? Tell me more about Red Bordeaux! Tell me more about White Bordeaux! What are “Appellations”? What does “Terroir” mean? Are all Bordeaux wines expensive? Do Bordeaux wines pair well with food? Summary Appendix Outline
How to open a bottle? Using the knife in the provided corkscrew, cleanly remove the capsule. The cork should be removed slowlyand smoothly, using the lever-pull, to avoid damaging the wine during the process. When the cork is almost completely out of the neck, finish the job by hand (without the lever). A correctly drawn cork should not be pierced through to the wine side, as particles of cork might fall into the bottle.
How to taste a wine? Use 3 senses: SIGHT, SMELL and TASTE • SEE: Appreciate the wine’s color and texture. • SWIRL: The glass to release the wine’s aromas. • SMELL: Place your nose above the glass and inhale deeply. • SIP: Savor the wine in your mouth. Identify flavors.
1. Where is Bordeaux? Bordeaux is located in the SOUTHWEST of FRANCE, near the Atlantic Ocean. PARIS Bordeaux
Bordeaux, its wines, and much more! Best known for its great wines, Bordeaux also boasts fantastic food, beautiful landscapes, superb architecture and...pristine beaches.
2. What does Bordeaux produce? Although Bordeaux has made its reputation for producing the world’s finest red wines, Bordeaux produces both Red and White wines. In numbers: - Reds (85%) - Dry whites (13%) - Sweet whites (2%) Bordeaux wines have something to offer for every taste!
3. What are the main grape varieties used in Bordeaux? Bordeaux is the world’s #1 producer of both CABERNET & MERLOT grapes. Bordeaux is also a leader in SAUVIGNON BLANC production.
4. What is the Bordeaux blend? Unlike other French or foreign vineyards that produce wines from a single grape variety, Bordeaux wines are blends of different grapes. Each grape in the Bordeaux blend complements the other, resulting in a balanced and harmonious wine: The whole is better than the sum of the parts. Blending is an art, which requires bothexperience and know-how- two qualities that abound in Bordeaux, where a long tradition and cutting-edge wine-making techniques continually enrich each other.
A Simplified Example of the Blending Process • CABERNET SAUVIGNON GRAPE • Structure and complexity • Low alcohol content • Ageing potential • MERLOT GRAPE • Fruity • Rich in alcohol • Pleasant to drink young • Result: • BORDEAUX RED • Balanced alcohol content • Well-structured wine that is pleasant to drink • Can be enjoyed young or aged
5. Tell me more about red Bordeaux! • Merlotgives color and the richness of alcohol, making the wine round and supple. It has aromas of ripe plums and red fruits. • Cabernet Sauvignonprovides the tannic(*) backbone or structure. It is very aromatic in young wines, with aromas of blackcurrant, and allows the wine to gain complexity with age. • Cabernet Francadds gentleness and fresh summer aromas of red fruits. (*) The tannins are extracted from the grape skins and stems. Tannins give a wine firmness when young, and allow a wine to age well. They gradually fade away and dissipate. Tannin is the natural preservative in red wine.
6. Tell me more about white Bordeaux! As with the reds, each grape variety adds something special to the blend: Sauvignon Blancprovides good acidity and sugar. It has huge aromatic potential ranging from grassy notes to citrus and exotic fruits. Sémillonproduces rich, soft wines with aromas of apricots and peaches. Muscadellehas fairly low acidity but adds distinctive, slightly musky, floral aromas (only used in a few white Bordeaux).
7. What are “Appellations”? A Bordeaux wine is labeled according to its “APPELLATION” = the name of the state, district or village in which the vines are grown and the wine made. For a wine to be granted the right to use an Appellation, it needs to comply with a strict set of production and quality standards.
Reading a Bordeaux label Vintage Name of the Winery (Château). Name of the Appellation (state, district, village...). The words « Appellation d’Origine Controlée » indicate that the wine complies with strict rules. Alcohol level as « % vol. » Net volume in liters (l), centiliters (cl) or milliliters (ml). Indicates whether the wine is bottled by a winegrowers’ association or at the property (Château). Bottler and address of his/her principal establishment. Name and address of the owner Look for additional information (varietals, food pairings...) on the back label.
8. What does “terroir” mean? An appellation or a winery’s “TERROIR”* is a combination of itsterrain, climate, soiltype andsun exposure. Bordeaux’s uniqueness derives from the region’s unique “terroirs”. * Pronounce “ter whar”
8. What does “terroir” mean? Terroir affects the characteristics of whatever grapes are grown in the vineyard. What affects the grapes affects the wines. Examples: in Bordeaux, on the left bank of the Garonne river, terroirs are best suited to Cabernet grapes. On the right bank of the Garonne, terroirs are best suited to Merlot grapes. The diversity of terroirs in Bordeaux explains the diversity of its wines.
9. Are Bordeaux wines expensive? THEY ARE NOT! Only a small percentage of Bordeaux wines (5%) are expensive. Many excellent Bordeaux wines sell for$8 to $25a bottle. Everyone can find a nice and enjoyable Bordeaux wine even for a limited budget.
10. Do Bordeaux wines pair well with food? Bordeaux wines are incrediblyFOOD-FRIENDLY! They can adapt perfectly toeveryday eating habits, all types of cuisines and varied occassions. Balanced wines like Bordeaux are food-friendly. Bordeaux is diverse, thus allowing tremendous flexibility in pairing. Whether you are sharing and socializing, enjoying by yourself or with intimate friends, Bordeaux means conviality, pleasure and well-being.
10 Key Points: Summary • 1- Bordeaux is in theSouthwest of France. • 2- Bordeaux producesred wines,dry white winesandsweet white wines. • 3- Bordeaux is theworld’s #1 producer of Cabernet and Merlot and #2 producer of Sauvignon Blanc. • 4- Bordeaux wines areblendsof different grape varieties. • 5- Bordeauxredsare blends ofMerlot, Cabernet Sauvignonand Cabernet Franc. • 6- Bordeauxwhitesare blends ofSauvignon Blanc, SemillonandMuscadelle. • 7- Bordeaux wines are labelled according to theirAppellation(district of production) andcomply with strict production and quality regulations. • 8- Bordeaux’s uniqueness derives from the regionunique terroirs. • 9- Many excellent Bordeaux wines sell between$8and $25. • 10- Bordeaux wines arefood-friendly.
DRY WHITE WINES They should be served cool but not ice-cold because this can kill aromas and bring out the acidity. The ideal temperature is 46-48º F (about four hours in the refrigerator on a moderate thermostat). SWEET WHITE WINES They should reach the table at a rather lower temperature around 45º F. Then the wine will warm up in the glass and express their aromas fully. RED WINES Red wines should be opened prior to a meal in order to breathe a bit before serving. Red wines, whether young or old, should not be served at more than 62º F otherwise the aromas which form the bouquet may suddenly dissipate. However, you may also appreciate some every day Bordeaux wines (mainly made from Merlot) slightly chilled especially during the summer. Ideal Serving Temperatures for Bordeaux Wines
The Bordeaux Classifications (1) There is no single comprehensive classification system that ranks Bordeaux's 57 appellations (districts) and thousands of wines. Over the years, the estates of several of Bordeaux appellations have been classified based on criteria of consistent quality, type of terroir, wine-growing expertise, production levels and of course how the wine actually tastes. • 1. 1855 Classification of Médoc • Haut-Médoc Wines: First Growths • Haut-Médoc Wines: Second Growths • Haut-Médoc Wines: Third Growths • Haut-Médoc Wines: Fourth Growths • Haut-Médoc Wines: Fifth Growths • 2. 1855 Classification of Sauternes and Barsac • Sauternes and Barsac: First Great Growth • Sauternes and Barsac: First Growths • Sauternes and Barsac: Second Growths • 4. Graves (Pessac-Leognan): 1959 Official Classification • Classified Red wines of Graves (Pessac-Leognan) • Classified White wines of Graves (Pessac-Leognan) • 3. Saint Emilion 1954 Official Classification • (Re-Classified 1996) • Premiers Grands Crus Classés (A) • Premiers Grands Crus Classés (B) • Grand Crus Classés • 4. Cru Bourgeois 2003 Official Classification • Cru Bourgeois Exceptionnel • Grand Cru Bourgeois • Cru Bourgeois
The Bordeaux Classifications (2) * Premiers Grands Crus Classés (A) & Premiers Grands Crus Classés (B) 1st Growths 1 A* 1 B* 2nd Growths 3rd Growths Grand Cru Classé 4th Growths 5th Growths Grand Cru Crus Bourgeois AOC Saint-Emilion AOC Médoc SAINT-EMILION 1996 Official Classification The 1855 Classification of MÉDOC (reds)
Sweet Acidity Bitterness Salty (uncommon in wine) The 4 Primary Flavors The tongue: an essential organ for evaluating flavors THE TASTE MAP Bitterness Acidity Bitterness – • Towards the back of the tongue • Sweetness – • At the tip of the tongue Saltiness & Acidity– • Around the sides Bitter Sour Salty Sweet Salt Sweetness
