BEAUJOLAIS
Beaujolais is a large district south of Burgundy with about 35,000 hectares (or about 86,500 acres) of vineyard land. It is an area reknown for mostly red wine of a lighter, fruitier style made almost exclusively from the gamay grape.
Beaujolais-Villages
Some 39 villages produce wine classified as "Beaujolais-Villages".
These attractive, cherry- colored wines with their bouquets of strawberries and black currants are smooth and
well-balanced. They adapt well to suit a wide variety of dishes.
Serve chilled (11-12° C/52-540 F) with poultry and cold meats.
Beaujolais
This appellation is the standard-bearer of the Beaujolais region. The wines are authentic, convivial and made for sharing. They are wines for drinking all year round, ideally young when their deliciously intense aromas and fruity floral bouquets are at their peak. Serve them chilled (11° C/52° F) at the table, with hors d'oeuvre, or indeed at any time simply for pleasure.
Beaujolais Nouveau
These wines need no introduction. Each year, the third Thursday in November is awaited the world over for the first taste of Beaujolais Nouveau. Two thirds of Nouveau comes from vineyards in the Beaujolais appellation, the remaining third from the Beaujolais-Villages area. Admire the bright cherry red robe of Nouveau, and enjoy the characteristic floral bouquet and fruity flavors. Serve Beaujolais Nouveau chilled (10° C/50° F) anytime, anywhere.
The following are what are often calle the cru Beaujolais, smaller districts within Beaujolais which produce distinctive styles of gamay wines.
Moulin-a-Vent
The Prince of Beaujolais derives its name from an ancient windmill built on the hill of Romaneche- Thorins. Its exceptional quality is attributed to the granite subsoil of the area which is rich in manganese. With its deep ruby color, its bouquets of irises, rose petals, spices and ripe fruits, it possesses a legendary ageing potential which has contributed to its reputation as one of the best red wines of France.
Serve at just below room temperature (14° C/58° F) with red meats, game and strong cheeses.
Regnie
Regnie is the most recent of the Beaujolais wines to be assigned the prestigious cms status, joining the other nine in 1988.This village appellation which surrounds the two steeples of Regnie-Durette makes a supple well-constructed wine, cherry-colored with purple lights, redolent of red currants, blackberries and raspberries. Serve cold (12° C/54° F) with pates, terrines and hot hors d'oeuvre.
Saint-Amour
This delightfully named cru is the northernmost outpost of Beaujolais, in the "Saone-et-Loire" region. It is a lively wine, refined and well-balanced, ruby-colored with a bouquet of cherries and spices. It is generally ready to drink within the year, but keeps well for two or three.
Serve at cellar temperature (15° C/60° F) with simple home cooked meals.
Cote de Brouilly
The vineyards of Cote de Brouilly range over the steep, well-exposed slopes of Mount Brouilly -whose deep volcanic soils are a combination of granite and schist. It is a fine wine, violet-colored with a bouquet redolent of irises and fresh grapes. Cote de Brouilly needs a little time in the bottle to develop its elegant and distinctive style.
Serve at cellar temperature (13° C/56° F) with cold meats, sliced sausage and chicken casseroles.
Fleurie
The product of an entirely granite soil, Fleurie seduces with its velvet smoothness, its elegance and its aroma of flowers and fruits: irises, violets, rose petals, peaches, black currants and red berry fruits. Carmine-colored, it is often said to be the most feminine of the Beaujolais Cms which, according to local tradition, is due to the influence of the Virgin of Fleurie who watches over the vines from her hilltop.
Serve at cellar temperature (13° C/56° F) with leg of lamb, chicken or white meats.
Julienas
A wine which can be drunk young or after a few years in the bottle, Julienas has a consistent ruby color and a pronounced sinewy character. The wine is grown on clay which gives it a heady bouquet of peaches, cherries and strawberries.This unusual characteristic of the Julienas soil makes it a quality wine which excels in the best vintages.
Serve at cellar temperature (13° C/56° F) with coq au vin, game or chicken casseroles.
Morgon
Morgon is produced from a unique terrain consisting of rotten stone and crumbling schist. It is fleshy and appealing with its fullness on the palate.With its deep garnet hue and its bouquet of ripe cherries, peaches, apricots and plums, it is a wine which deserves to be aged for a few years before it reaches maturity.
Serve at cellar temperature (13° C/56° F) with meats in sauces and with game.
Brouilly
Located at the foot of Mount Brouilly, this is the largest and highest yielding of the Beaujolais Cms with 3,000 acres (1,200
hectares) under vine. The wines are deep ruby in color while the bouquet reveals soft fruits, plums and peaches.At the heart of the appellation the wines are deeper colored, tighter-knit and most robust.
Serve at cellar temperature (12° C/54° F) with game and red meats.
Chenas
This is the rarest of the Beaujolais Cms and it enjoys an enviable position next door to the famous Moulin-a-Vent. The wine is ruby-colored with hints of garnet, well-structured with a floral, woody bouquet. This is a heady wine for laying down, supple yet powerful, and one which — for the time being at least — remains less well-known than its prestigious neighbor.
Serve at just below room temperature (14° C/58° F) with rich dishes and mature cheeses.
Chiroubles
At 400 yards, Chiroubles is the highest in altitude of the Beaujolais Cms and nestles in a granite amphitheater. Delicious, supple and elegant, it has a striking red color while the nose combines scents of peonies, lillies-of-the-valley and violets. Brimming with fruit and flowers, it is one of the most individual wines of Beaujolais.
Serve cold but not chilled (12° C/54° F) with cold meats, sliced sausage, chicken, white meats and hors d'oeuvre.
These are some of the basics regarding Beaujolais. There is really quite a variety of styles from this one simple grape in this one region.
WINE SCHOOL
Welcome to our little seminar on wine facts. We will change the topic on a fairly regular basis, sometimes covering a wine-producing region, a certain grape variety, or perhaps an individual winery or wine maker. Keep checking back for updates. The next topic in our course is: BORDEAUX
BORDEAUX
THE LEFT BANK – MEDOC
The wines from the Medoc are predominantly red and Cabernet Sauvignon is the principal grape.
|
VILLAGE/AC |
HAUT-MEDOC |
MARGAUX |
ST JULIEN |
|
Chief grapes |
Cabernet Sauvignon/Merlot |
Cabernet Sauvignon/Merlot |
Cabernet Sauvignon/Merlot |
|
Size (acres) |
9,637 |
3,237 |
2,214 |
|
Avg. Vol. (gal.) |
5.81 million |
1.85 million |
977,466 |
|
Soils |
Gravel |
Gravel |
Gravel |
|
Climate |
Temperate Oceanic often with fine fall weather. |
Temperate Oceanic often with fine fall weather. |
Temperate Oceanic often with fine fall weather. |
|
Style |
Wide variations: but often marked by spicy blackcurrant fruit. |
Softer, more opulent and more perfumed than other Medocs. |
Combines the soft appeal of Margaux with the more austere Pauillacs. |
|
Quality /buying tips |
Some bargains to be had. |
The big names can be variable. |
High quality, be suspicious of cheap bottles. |
|
Aging potential |
4-25 |
5-40+ |
5-40+ |
|
Best producers |
Cantermerle, Cissac, La Lagune, Lamarque, Lanessan |
d'Angludet, Giscours, dTssan, Lascombes, Margaux, Palmer, Siran |
Beychevelle, Ducru-Beaucaillou, Gruard Larose, Leoville-Barton, Leoville-Les Cases, Talbot |
|
Best vintages |
03, 00, 96, 95, 94, 90, 89, 88, 86, 85, 83, 82,78,76,70,66,61,59 |
03, 00, 96, 95, 94, 90, 89, 88, 86, 85, 83, 82,78,76,70,66,61,59 |
03, 00, 96, 95, 94, 90, 89, 88, 86, 85, 83, 82,78.76,70,66,61,59 |
|
PAUILLAC |
ST ESTEPHE |
MOULIS/LISTRAC |
MEDOC |
|
Cabernet Sauvignon |
Cabernet Sauvignon/Merlot |
Cabernet Sauvignon/Merlot |
Merlot |
|
2,805 |
3,015 |
1,188 (M); 1,900 (L) |
1,038 |
|
1.53 million |
1.85 million |
792,500; 1 million |
2.75 million |
|
Gravel |
Gravel |
Gravel, clay and limestone |
Sand/gravel |
|
Temperate Oceanic often with fine fall weather. |
Temperate Oceanic often with fine fall weather. |
Temperate Oceanic often with fine fall weather. |
Temperate Oceanic often with fine fall weather. |
bordeaux
RIGHT BANK: POMEROL AND SAINT-EMILION
The wines from Right Bank are predominantly red, excepting Blaye which produces some white too. Here Merlot is the leading variety, generally producing softer wines that are usually ready to drink before those of the Medoc and Graves. It has a broadly Oceanic climate similar to the rest of Bordeaux, although rather cooler soils than the Medoc.
|
VILLAGE/AC |
POMEROL/LALANDE DE POMEROL (LdeP) |
ST EMILION |
OTHER ST EMILION APPELLATIONS* |
|
Chief grapes |
Merlot (Cabernet Franc) |
Merlot Cabernet Franc, (Cabernet Sauvignon) |
Merlot, Cabernet Franc |
|
Size (acres) |
1,878; LdeP: 2,660 |
13,100 |
9,316 |
|
Avg. Vol. (gal.) |
1 million LdeP: 1.45 million |
7.4 million |
7.13 million |
|
Soils |
Clay, gravel, sand |
Cotes (around the town of St Emilion: limestone). Gravel on plateau west of town. |
Very varied |
|
Style/taste |
At its best opulently rich plummy fruit. |
Similar soft plummy fruit. |
Similarly soft wines to StE but lighter and less structured. |
Pomerol is pricey because it is the most fashionable Bordeaux appellation. Lalande can be good value.
Because of the high proportion of Merlot and small amount of Cabernet Sauvignon used these wines mature more quickly than the Medoc.
Lower priced than St Emilion and Pomerol, some bargains to be had.
|
Aging potential |
8-35+ |
5-30+ |
3-20 |
|
Best producers |
Beauregard, L'Enclos, L'Evangile, Petrus, Vieux Chateau Certain LdeP: Grand Ormeau, Real-Caillou |
Angelus, Ausone, Cheval Blanc, Canon, Figeac, Magdelaine, Monbousquet, Tertre Roteboeuf |
La Greniere, Lion Perruchon, Maison Blanche, Vieux Chateau Saint Andre, St Georges |
|
Best vintages |
00, 98, 96, 94, 93, 90, 89, 88, 86, 85, 83, |
00, 98, 96, 94, 93, 90. 89. 88, 86, 85, 83, |
00, 98, 96, 94, 93, 90, 89, 88, 86, 85 |
|
|
82, 81, 79, 78, 76, 75 |
82, 81, 79, 78, 76, 75 |
|
|
|
|
|
|
*: The other appellations ofSt Emilion are: Lussac, Montague, Puisseguin, St Georges.
FRONSAC/CANON FRONSAC COTES DE CASTILLON/ BLAYE/PREMEIRS BOURG/
COTES DE FRANCS COTES DE BLAYE COTES DE BOURG
|
Merlot, Cabernet Franc (Malbec, Cabernet Sauvignon) |
Merlot, Cabernet Franc (Malbec, Cabernet Sauvignon) |
R: Merlot, Cabernet Sauvignon W: Colombard, Sauvignon, Ugni Blanc |
as Blaye |
|
|
2,760 |
7,480 |
9,640 |
8,800 |
|
|
1.45 million Fronsac: 1.08 million |
4.23 million |
6.08 million (R: 5.5 million, W: 508,000) |
5.34 million (R: 5.28 million, |
W: 47,550) |
|
Limestone/sandstone |
Clay-limestone |
Very varied |
Clay-limestone |
|
|
Quite powerful, full bodied reds that can age well. |
Often soft berry fruit reds. |
Generally quite light easy-drinking reds. |
More full-bodied |
than Blaye. |
bordeaux
WHITE WINES
Vineyards to the south of Bordeaux and producing the most varied wines in the region.
GRAVES AND SAUTERNES AREA PLUS REGIONAL BORDEAUX ACs
|
VILLAGE/ APPELLATION |
PESSAC-LEOGNAN |
GRAVES |
BARSAC |
SAUTERNES |
|
Chief grapes |
Semillon, Sauvignon (W); Cabernet Sauvignon, Merlot, Cabernet Franc (R) |
Semillon, Sauvignon (W); Cabernet Sauvignon, Merlot, Cabernet Franc (R) |
Semillon, Sauvignon, Muscadelle |
Semillon, Sauvignon, Muscadelle |
|
Size (acres) |
2,696 (R: 2,132, W: 563) |
6,670 (R: 4,448, W: 2,222) |
1,554 |
3,637 |
|
Avg. Vol. (gal.) |
1.61 million (R: 1.27 million, W: 343,000) |
3.75 million (R: 2.54 million, W: 1.22 million) |
356,643 |
660,450 (varies greatly from year to year) |
|
Soils |
Gravel |
Gravel |
Sand and limestone |
Diverse: gravel, clay-limestone, limestone |
|
Climate |
Temperate oceanic often with fine fall weather. |
Temperate oceanic often with fine fall weather. |
Similar to Graves but with fall mist from River Ciron. |
(As Barsac) |
|
Style |
Well structured reds, often with a mineral and smoky character. Complex, long-lasting whites. |
Similar in style to Pessac but lighter, less long-lasting wines (R&W) |
Similar in style to Sauternes but usually a little lighter. |
At best lusciously sweet with complex flavors of dried fruits. |
|
Quality/buying tips |
Best dry white and red vineyards south of Bordeaux. |
While not of the quality of Pessac-Leognan, these can be good value. |
Like Sauternes buy best you can afford and from a good vintage. |
Good sweet wines are expensive — buy the best you can afford. |
|
Aging potential |
10-40+ |
5-25 |
15-70+ |
20-75+ |
|
Best producers |
Chevalier, Fieuzal, Haut-Brion, Larrivet-Haut-Brion, Laville-Haut-Brion (W), La Louviere, Malartic-Lagraviere, Pape Clement, la Tour Martillac |
Carbonnieux, Ferrande, Clos Floridene, Rahoul |
Climens, Coutet, Doisy-Daene, Nairac |
Bastor-Lamontagne, Guiraud, Lafaurie-Peyraguey, Raymond-Lafon, Suduiraut, d'Yquem |
|
Best vintages |
94, 90, 89, 88, 86, 85, |
94, 90, 89, 88, 86, 85, |
90, 89, 88, 86, 83, 76, |
90, 89, 88, 86. 85. 83, |
|
|
83, 82, 78, 70, 66, 61 |
83, 82 |
71, 70, 67, 59, 47 |
76,71,70,67,59,47, |
|
|
|
|
|
|
Which grape varieties are grown in Bordeaux?
The three major grapes are:
Merlot Cabernet Sauvignon Cabernet Franc
Unlike Burgundy, where the winemaker must use 100 percent Pinot Noir to make most red wines (100 percent Camay for Beaujolais), in Bordeaux the red wines are almost always made from a blend of grapes.
What are the different quality levels of Bordeaux wine?
Bordeaux ($) This is the lowest level of A.O.C. wine in Bordeaux— wines that are nice, inexpensive, and consistent "drinking" wines. These are sometimes known as "proprietary" wines—wines known by what you could almost call a brand name, such as Mouton-Cadet, rather than by the particular region or vineyard. These are usually the least expensive A.O.C. wines in Bordeaux.
Bordeaux + Region ($$) Regional wines come from one of the 57 different regions. Only grapes and wines made in those areas can be called by its regional name. For example, Pauillac and St-Emilion. These wines are more expensive than those labeled simply Bordeaux.
Bordeaux + Region + Chateau ($$-$$$$) Chateau wines are the products of individual vineyards. There are more than 7,000 chateaus in Bordeaux. As far back as 1855, Bordeaux officially classified the quality levels of some of its chateaus. Hundreds have been officially recognized for their quality. In the Medoc, for example, the 61 highest-level chateaus are called Grand Cru Classe. There are also more than 300 chateaus in the Medoc that are entitled to be called Cru Bourgeois, a step below Grand Cru Classe. Other areas, such as St-Emilion and Graves, have their own classification systems.
Here are the major Bordeaux classifications:
Medoc (Grands Crus Classes)—1855, 61 chateaus
Medoc (Crus Bourgeois)—1920, revised 1932 and 1978, 335 chateaus
Graves (Grands Crus Classes)—1959, 16 chateaus Pomerol—no official classification
St-Emilion—1955, revised 1996, 13 Premiers Grands Crus Classes and 55 Grands Crus Classes
What's a chateau?
When most people think of a chateau, they picture a grandiose home filled with Persian rugs and valuable antiques and surrounded by rolling hills of vineyards. Well, I'm sorry to shatter your dreams, but most chateaus are not like that at all. Yes, a chateau could be a mansion on a large estate, but it could also be a modest home with a two-car garage.
Chateau wines are usually considered the best quality wines from Bordeaux. They are the most expensive wines, some examples of the best known of the Grand Cru Classe commanding the highest wine prices in the world!
Let's take a closer look at the chateaus. One fact I've learned from my years of teaching wine is that no one wants to memorize the names of thousands of chateaus, so I'll shorten the list by starting with the most important classification in Bordeaux.
THE GREAT RED WINES OF BORDEAUX Medoc—Grand Cru Classe, 1855, 61 Chateaus
When and how were the chateau wines classified?
Some 149 years ago in the Medoc region of Bordeaux, a wine classification was established. Brokers from the wine industry were asked by Napoleon III to select the best wines to represent France in the International Exposition of 1855. The top Medoc wines were ranked according to price, which at that time was directly related to quality. (After all, don't we class everything, from cars to restaurants?) The brokers agreed, provided the classification would never become official. Voila!
THE OFFICIAL (1855) CLASSIFICATION OF THE GREAT RED WINES OF BORDEAUX
The Medoc
FIRST GROWTHS —PREMIERS CRUS (5)
VINEYARD ________________________________ A.O.C.____________________
Chateau Lafite- Rothschild Pauillac
Chateau Latour Pauillac
Chateau Margaux Margaux
Chateau Haut-Brion Pessac-Leognan (Graves)
Chateau Mouton-Rothschild Pauillac
SECOND GROWTHS —DEUXIEMES CRUS (14)
VINEYARD ________________________________ A.O.C.____________________
Chateau Rausan-Segla Margaux
Chateau Rausan Gassies Margaux
Chateau Leoville-Las-Cases St-Julien
Chateau Leoville-Poyferre St-Julien
Chateau Leoville-Barton St-Julien
Chateau Durfort-Vivens Margaux
Chateau Lascombes Margaux
Chateau Gruaud-Larose St-Julien
Chateau Brane-Cantenac Margaux
Chateau Pichon-Longueville-Baron Pauillac
Chateau Pichon-Longueville-Lalande Pauillac
Chateau Ducru-Beaucaillou St-Julien
Chateau Cos d'Estournel St-Estephe
Chateau Montrose St-Estephe
THIRD GROWTHS—TROISIEMES CRUS (14)
VINEYARD ________________________________ A.O.C.____________________
Chateau Giscours Margaux
Chateau Kirwan Margaux
Chateau d'lssan Margaux
Chateau Lagrange St-Julien
Chateau Langoa-Barton St-Julien
Chateau Malescot-St-Exupery Margaux
Chateau Cantenac-Brown Margaux
Chateau Palmer Margaux
Chateau La Lagune Haut-Medoc
Chateau Desmirail Margaux
Chateau Calon-Segur St-Estephe
Chateau Ferriere Margaux
Chateau d'Alesme (formerly Marquis d'Alesme) Margaux
Chateau Boyd-Cantenac Margaux
FOURTH GROWTHS —QUATRIEMES CRUS (10)
VINEYARD ________________________________A.O.C.______________
Chateau St-Pierre St-Julien
Chateau Branaire-Ducru St-Julien
Chateau Talbot St-Julien
Chateau Duhart-Milon-Rothschild Pauillac
Chateau Pouget Margaux
Chateau La Tour-Carnet Haut-Medoc
Chateau Lafon-Rochet St-Estephe
Chateau Beychevelle St-Julien
Chateau Prieure-Lichine Margaux
Chateau Marquis de Terme Margaux
FIFTH GROWTHS —CINQUIEMES CRUS (18)
VINEYARD _______________________________A.O.C.________________
Chateau Pontet-Canet Pauillac
Chateau Batailley Pauillac
Chateau Grand-Puy-Lacoste Pauillac
Chateau Grand-Puy-Ducasse Pauillac
Chateau Haut-Batailley Pauillac
Chateau Lynch-Bages Pauillac
Chateau Lynch-Moussas Pauillac
Chateau Dauzac Haut-Medoc
Chateau d'Armailhac (called chateau Pauillac
Mouton-Bamn-Philippe from 1956 to 1988)
Chateau du Tertre Margaux
Chateau Haut-Bages-Liberal Pauillac
Chateau Pedesclaux Pauillac
Chateau Belgrave Haut-Medoc
Chateau Camensac Haut-Medoc
Chateau Cos Labory St-Estephe
Chateau Clerc-Milon-Rothschild Pauillac
Chateau Croizet Bages Pauillac
Chateau Cantemerle Haut-Medoc
Any questions? E-mail us at: newbritain@ctbeverage.com
Next class: Burgundy
BURGUNDY Part 1
The largest city in Burgundy is known not for its wines, but for another world-famous product. The city is Dijon, and the product is mustard.
The White Wines of burgundy
Where Is Burgundy?
Burgundy is a region located in central eastern France. Its true fame is as a wine-producing area.
What's Burgundy?
This may sound like a silly question, but many people are confused about what a Burgundy really is, because the name is often misused on the market.
For our purposes, Burgundy is one of the major wine-producing regions that holds an A.O.C. designation in France. Burgundy is not a synonym for red wine, although many red wines are simply labeled "Burgundy." Many of these Burgundy wines are ordinary table wines. They may come from California or from other countries and bear little resemblance to the styles of authentic French Burgundy wines.
Cote d'Or Production78% Red 22% White
What are the main areas of Burgundy?
Chablis
Cote d'Or } Cote de Nuits/Cote de Beaune
Cote Chalonnaise
Maconnais
Beaujolais
Before we explore Burgundy, region by region, it's important to know the types of wine that are produced there. Take a look at the chart below: It breaks down the types of wine and tells you the percentage of reds to whites.
Burgundy is another one of those regions so famous for its red wines that people sometimes forget that some of the finest white wines of France are also produced there. The three areas in Burgundy that produce world-famous white wines are:
Chablis Cote de Beaune Maconnais
If it's any comfort to you, you need to know only one white grape variety— Chardonnay. All the great white Burgundies are made from 100 percent Chardonnay.
Is there only one type of white Burgundy?
Although Chardonnay is used to make all the best French white Burgundy wines, the different areas produce many different styles. Much of this has to do with where the grapes are grown and the vinification
procedures. For example, in Chablis, because of its northerly climate, its wines will have more acidity than those of the southern region of Maconnais.
With regard to vinification procedures, after the grapes are harvested in the Chablis and Maconnais areas, 95 percent are fermented and aged in stainless-steel tanks. In the Cote de Beaune, after the grapes are harvested, a good percentage of the wines are fermented in small oak barrels and also aged in oak barrels. The wood adds complexity, depth, body, flavor, and longevity to the wines.
White Burgundies have one trait in common: They are dry.
There are more than 250 grape growers in Chablis, but only a handful age their wine in wood.
The Story of Kir
The aperitif "Kir" has become very popular. It is a mixture of white wine and creme de cassis (made from black currants). It was the favorite drink of the former mayor of Dijon, Canon Kir, who originally mixed the sweet cassis to balance the acidity of the white Burgundy wine made from the Aligote grape.
A Note on the Use of Wood
Each wine region in the world has its own way of producing wines. Wine was always fermented and aged in wood—until the introduction of cement tanks, glass-lined tanks, and most recently, stainless-steel tanks. Despite these technological improvements, many winemakers prefer to use the more traditional methods. For example, many of the wines from the firm of Louis Jadot are fermented in wood as follows:
One-third of the wine is fermented in new wood.
One-third of the wine is fermented in year-old wood.
One-third of the wine is fermented in older wood.
Jadot's philosophy is that the better the vintage, the more the wood aging; the lesser the vintage, the less the wood aging. A lesser-vintage wine will usually not be aged in new wood for fear the wine would be overpowered by it. The younger the wood, the more flavor and tannin it gives to the wine.
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BEER LOVERS