bordeaux ifbc 2014
DESCRIPTION
Bordeaux Wine's presentation from IFBC 2014. Here's more: http://www.bordeaux.com/us/blog/bordeaux-wines-at-ifbc-2014/TRANSCRIPT
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The Bordeaux Vineyard
WORKSHOP
WORKSHOP
The BordeauxVineyard
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• An ancient vineyard
• 1152 : wedding of Alienor of Aquitaine with Henri Plantagenetstrong commercial links with England, the golden age of claret !
• 15th century: Aquitaine returns under the French crownend of the trade with England
• 17th century: Holland, Hanse and Brittany are the main markets for Bordeaux wines
A historical summary
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• 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
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• 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)
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Crédits photographies :© CIVB © Ralf Kabelitz © Laurent Renault © Nath Photos © chiyacat © mr.lightning © Yuri Arcurs © Bata Zivanovic © benamalice
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The Bordeaux vineyard
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Champagne33 100
Bourgogne27 800
Beaujolais18 600
Valléedu Rhône
76 300
Provence27 000
Bergerac12 000
Vallée dela Loire51 800
Sud-Ouest20 000
Languedoc35 500
Roussillon8 000
BORDEAUX110 250
Alsace15 600
The Bordeaux appellations (in ha) The largest French AOC 60 appellations 6 wine families
AOC : APPELLATION D’ORIGINE CONTRÔLÉE
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How to tasteBordeaux wines
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1. Colour2. Reflections3. Quality of the bouquet4. First nose: at rest5. Second nose: after swirling6. Flavours7. Retro-nasal8. Balance9. Length10. Comments
10 ways to describe a wine
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Senses and sensations
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Animal Balsamic Woody Chemical Spicy BurntEthereal Floral Fruity Mineral Vegetal
The eleven aromatic families
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Vanilla, grilled and toasted notes: Wines aged in oak barrels
A few typical aromasof 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
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Balance in red wine
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Balance in white wine
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The Bordeaux wines
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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
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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
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• Hot sunny summers
• Fine autumns
• Winters with rare frosts
• Damp springs
• The Gulf Stream warms ans regulates temperatures
• Pine forests barrierprotects the vineyard from Atlantic winds and storms
A favourable climate
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• Left bank of the GaronneGravel soils
• Between the Garonne and the DordogneClay-limestone soils
• Right bank of the DordogneClay, limestone, sand and some gravels
A great diversity of soils
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Gravel soils
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Clay-limestone soils
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Clay, limestone, sand and some gravels
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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
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The Merlot
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The Cabernet Sauvignon
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The Cabernet Franc
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Muscadelle7 %
Sauvignon34 %
Otherwhites4 %
Sémillon55 %
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
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The Sauvignon blanc
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The Sémillon
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The Muscadelle
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Merlot
Cabernet Franc
Cabernet Sauvignon
SINGLEVARIETYWINES
Ageing 1
Ageing 2
FINAL BLENDING AND BOTTLING
AND / OR
Blendingis typical for Bordeaux wines
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Food and wine matching
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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 wineReinforce-eg: the acidity of sorrel / the acidity of an Entre-Deux-MersContrast-eg: acid / bitterness of Roquefort / sweetness of a SauternesAccompany-eg: bitterness of chocolat / supple red Bordeaux with light tannins
The 4 rules of food and wine matching
Light food Light wineStrong food Powerful wine
Simple food Simple wineComplex food Complex wine
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• 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
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Crédits photographies :© CIVB © Ralf Kabelitz © Laurent Renault © Nath Photos © chiyacat © mr.lightning © Yuri Arcurs © Bata Zivanovic © benamalice