Bordeaux Wine Region

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  • Topic: Bordeaux wine, Wine, Cabernet Sauvignon
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  • Published : October 11, 2012
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BORDEAUX

89% of wine produced in Bordeaux is red (called "claret" in Britain), with sweet white wines (most notably Sauternes), dry whites, rosé and sparkling wines (Crémant de Bordeaux) collectively making up the remainder.

Terminologies
• Claret - is a name primarily used in British English for red Bordeaux wine. Claret derives from the French clairet, a now uncommon dark rosé, which was the most common wine exported from Bordeaux until the 18th • Sauternes - is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. • Châteaux – is a manor house or residence of the lord of the manor or a country house of nobility or gentry, with or without fortifications, originally—and still most frequently—in French-speaking regions. The word château is also used for castles in French, so where clarification is needed, the term château fort is used to describe a castle, such as Château fort de Roquetaillade. • The appellation d'origine contrôlée (AOC) which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, century.

History of Bordeaux Wine
Romans
• In the mid-1st century, they introduced wine to the Bordeaux Region to provide wine for local consumption, and wine production has been continuous in the region since then. • the popularity of Bordeaux wines in England increased dramatically following the marriage of Henry Plantagenet and Eleanor of Aquitaine.The marriage made the province of Aquitaine English territory, and thenceforth the majority of Bordeaux was exported. • Grave; Clairet • Dutch traders drained the swampy ground of the Médoc in order that it could be planted with vines, and this gradually surpassed Graves as the most prestigious region of Bordeaux. Malbec was dominant grape here, until the early 19th century, when it was replaced by Cabernet Sauvignon.

12th century

17th century

1855

• the châteaux of Bordeaux were classified; this classification remains widely used today.

18751892

• almost all Bordeaux vineyards were ruined by Phylloxera infestations. The region's wine industry was rescued by grafting native vines on to pest-resistant American rootstock and all Bordeaux vines that survive to this day are a product of this action. This is not to say that all contemporary Bordeaux wines are truly American wines, as rootstock does not affect the production of grapes.

1936

• the government responded to the appeals from the winemakers and stated that all regions in France had to name their wines by the place in which they had been produced. Labeled with the AOC approved stamp, products were officially confirmed to be from the region that it stated.

Terminologies
• The Bordeaux Wine Official Classification of 1855 resulted from the 1855 Exposition Universelle de Paris, when Emperor Napoleon III requested a classification system for France's best Bordeaux wines which were to be on display for visitors from around the world. Brokers from the wine industry ranked the wines according to a château's reputation and trading price, which at that time was directly related to quality. • Crémant - are produced using the traditional method, and have to fulfill strict production criteria. • Grafting – or graftage, is a horticultural technique whereby tissues from one plant are inserted into those of another so that the two sets of vascular tissues may join together. • Rootstock – is a plant, and sometimes just the stump, which already has an established, healthy root system, used for grafting a cutting or budding from another plant. • Phylloxera - is a pest of commercial grapevines worldwide, originally native to eastern North America. These almost microscopic, pale yellow sapsucking insects, related to aphids, feed on the roots and leaves of grapevines (depending on the phylloxera genetic strain). It gradually cutting off the flow...
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