Bordeaux IFBC 2014
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Bordeaux Wine's presentation from IFBC 2014. Here's more: http://www.bordeaux.com/us/blog/bordeaux-wines-at-ifbc-2014/
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Bordeaux IFBC 2014
- 2. • An ancient vineyard • 1152 : wedding of Alienor of Aquitaine with Henri Plantagenet strong commercial links with England, the golden age of claret ! • 15th century: Aquitaine returns under the French crown end of the trade with England • 17th century: Holland, Hanse and Brittany are the main markets for Bordeaux wines A historical summary 2
- 3. • 18th century: development of trade with the Caribbean • 19th century: major investments in quality wine production, fighting the vine diseases (oidium, mildew, phylloxera) • 1936: Creation of INAO (Institut National des Appellations d’Origine) • 1948: Creation of the CIVB (Conseil Interprofessionnel du Vin de Bordeaux) A historical summary 3
- 4. • Almost 110 250 hectares – largest French region of AOC • 1,5% of the world vineyard • 5 million hectolitres of quality wine produced pa (average production) • 7 900 wine estates • 60 different appellations • The origin of the world famous grape varieties Bordeaux today (Cabernet, Merlot, Sauvignon) 4
- 5. Crédits photographies : © CIVB © Ralf Kabelitz © Laurent Renault © Nath Photos © chiyacat © mr.lightning © Yuri Arcurs © Bata Zivanovic © benamalice 5 The Bordeaux vineyard
- 6. Champagne 33 100 Bourgogne 27 800 Beaujolais 18 600 Vallée du Rhône 76 300 Provence 27 000 Bergerac 12 000 Vallée de la Loire 51 800 Sud-Ouest 20 000 Languedoc 35 500 Roussillon 8 000 BORDEAUX 110 250 Alsace 15 600 The Bordeaux appellations (in ha) The largest French AOC 60 appellations 6 wine families AOC : APPELLATION D’ORIGINE CONTRÔLÉE
- 7. 7 How to taste Bordeaux wines
- 8. 1. Colour 2. Reflections 3. Quality of the bouquet 4. First nose: at rest 5. Second nose: after swirling 6. Flavours 7. Retro-nasal 8. Balance 9. Length 10. Comments 10 ways to describe a wine 8
- 10. Animal Balsamic Woody Chemical Spicy Burnt Ethereal Floral Fruity Mineral Vegetal The eleven aromatic families 10
- 11. Vanilla, grilled and toasted notes: Wines aged in oak barrels A few typical aromas of Bordeaux wines RED WINES (Cabernet dominated) • Green pepper (young) • Blackcurrant • Spices • Leather • Prunes WHITE WINES • Lemon • Grapefruit • Box hedge • Tropical fruit • Acacia flower RED WINES (Merlot dominated) • Red fruits • Violet • Animal • Liquorice • Truffle SWEET WHITE WINES • Acacia flower • Quince • Marmalade • Honey • Tobacco ROSÉ/CLAIRETS • Raspberry • Red currant • Cherry • Strawberry • Iris 11
- 12. Balance in red wine 12
- 13. Balance in white wine 13
- 15. Bordeaux and Bordeaux Supérieur Côtes de Bordeaux Saint-Emilion – Pomerol – Fronsac Médoc and Graves Dry white Bordeaux Sweet white Bordeaux The 6 families of Bordeaux wines 15
- 16. Situation + Climate = Microclimate ____________________________________ Microclimate + Soil = Terroir ____________________________________ Terroir + Selection of grape varieties + know-how = The secret of the elegance of Bordeaux wines Bordeaux’s magical equation 16
- 17. • Hot sunny summers • Fine autumns • Winters with rare frosts • Damp springs • The Gulf Stream warms ans regulates temperatures • Pine forests barrier protects the vineyard from Atlantic winds and storms A favourable climate 17
- 18. • Left bank of the Garonne Gravel soils • Between the Garonne and the Dordogne Clay-limestone soils • Right bank of the Dordogne Clay, limestone, sand and some gravels A great diversity of soils 18
- 19. Gravel soils 19
- 21. Clay, limestone, sand and some gravels 21
- 22. Characteristics of the red grape varieties MERLOT • Early ripening • High degree of alcohol • Supple and round • Aromatic (red fruits) • Rapid aromatic evolution CABERNET SAUVIGNON • Late ripening • Tannic • Aromatic young wines (black fruits) • Apt for ageing CABERNET FRANC • High degree of alcohol • Elegant tannins and aromas PETIT VERDOT, MALBEC, CARMENÈRE 22
- 23. The Merlot 23
- 26. Muscadelle 7 % Sauvignon 34 % Other whites 4 % Sémillon 55 % Characteristics of the white grape varieties SAUVIGNON • High degree of alcohol • Pale colour • Aromatic richness (gooseberry, citrus) • Crisp acidity SÉMILLON • Golden colour • Elegant • Unctuous MUSCADELLE • Powerful Muscat and floral aromas • Light acidity • Round COLOMBARD, UGNI BLANC 26
- 28. The Sémillon 28
- 30. Merlot Cabernet Franc Cabernet Sauvignon SINGLE VARIETY WINES Ageing 1 Ageing 2 FINAL BLENDING AND BOTTLING AND / OR Blending is typical for Bordeaux wines 30
- 32. 1. Match the strength of the food and the wine 2. The complexity of th food and the wine 3. Flavour traditional regional marriages 4. Experiment with the dominant flavours in the food and the wine Reinforce-eg: the acidity of sorrel / the acidity of an Entre-Deux-Mers Contrast-eg: acid / bitterness of Roquefort / sweetness of a Sauternes Accompany-eg: bitterness of chocolat / supple red Bordeaux with light tannins The 4 rules of food and wine matching Light food Light wine Strong food Powerful wine Simple food Simple wine Complex food Complex wine 32
- 33. • The Classified Growths of Bordeaux represent at most 3 to 5% • 95% of Bordeaux wines are for everyday and every budget • The ageing potential depends upon the style of the wine, its quality, the vintage, the terroir, the wine making techniques... Purchasing and storage advice 33
- 34. Crédits photographies : © CIVB © Ralf Kabelitz © Laurent Renault © Nath Photos © chiyacat © mr.lightning © Yuri Arcurs © Bata Zivanovic © benamalice