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Study Cards on wines, bordeaux, freshness

Rosé accounts for 4% in Bordeaux. Which styles of rosé are made?
  1. Deep coloured > the traditional Clairet
  2. lighter coloured rosé

  • Main varieties: Merlot & CS
  • In the past: bleeding or short maceration > by product to get more colour in red wine
  • Now: direct pressing
Describe the white winemaking process in Bordeaux from harvesting to botteling.
  • Pressed directly (max freshness) or 24 hrs skin contact (aromatic and phenolic complexity)
  • Early drinking: cool fermentation in ss tanks
    • inexpensive wines: few months in tanks - clarified - bottled
    • mid-priced wines: 6-12 mths lees > more body/complexity
  • High quality wines: fermented and aged in barrels, new or used
    • Malo blocked > retain freshness and acidity
    • batonnage > now trend not too to balance body and acidity
Who and what made differences in style of white wines in Bordeaux?
  • Professor Denis Dubourdieu and André Lurton
  • Skin contact for extraction of aromatics
  • Reduction of use of new oak in fermentation and maturation
  • Use of Sauvignon blanc
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