If you are new to Bourdeaux wines, you might be wondering what makes them so unique. To help you make a decision, this article covers Tasting notes, Characteristics, Classifications, and Food Pairings. After reading this article, you should be well-versed in the subject. You’ll be able to choose the best wine for your next gathering or meal. We hope you enjoy learning about Bourdeaux wines!
Tasting notes
Write down four or five distinct aromas and the rest of the wine. Try to think of fruity aromas like berries, flowers, and spices, or baked goods like vanilla and chocolate. Other ideas include earthy or subtle flavors, minerals, and spices. You can also note the change of color, aroma, and flavor throughout the wine. Ultimately, your notes should be an accurate reflection of your taste. Listed below are some tips to help you write down tasting notes for Bourdeauxs.
When you start tasting wine, it’s best to take notes immediately. A few minutes can make a big difference. If you don’t feel like jotting down every detail, write a few lines to summarize your overall impression. If you’re having a difficult time determining which wine you prefer, use a numerical rating or a star system. This system is useful for many people because it allows you to distinguish your favorite wines.
The most popular Bordeaux wine is red Bordeaux from the Medoc. This is a blend of different grapes, including Merlot, Cabernet Sauvignon, and Cabernet Franc. The wine also contains other varieties, such as Cabernet Franc, Petit Verdot, and Malbec. While these grapes are different, they all share similar aromas and flavors. While some are more fruity than others, you can expect a deep-flavored wine.
Characteristics
You’ll find out about Bordeaux wines’ alcohol content from the grapes used to make them. Merlot and Cabernet Sauvignon are traditionally blended to make the famous red wine. While Bordeaux wines are often associated with red hue, they can be white or rose. They can range from $15 to thousands of dollars. The grapes used to make them have different soil compositions. Here are some characteristics of each. A little bit of information will help you make the most informed decision about the wine you’re about to buy.
The grapes used in making white wines in Bordeaux are primarily Semillon and Sauvignon Blanc. The former is the most widely planted of the two, though its popularity has dwindled over the last few decades. The latter, on the other hand, has seen a rise in popularity since the 1980s, when it surpassed Ugni blanc as the second most planted white grape in Bordeaux. It is grown in less than half the area as Semillon.
Saint Julien: This appellation produces the smallest amount of Bordeaux, yet it boasts an incredibly diverse terroir. It has a combination of limestone, sand, and gravel. This makes for a distinctly different wine than those from Medoc or Graves. Moreover, the wine’s characteristics have more to do with the winemakers than the landscape. The best vineyards in Saint Julien have gentle slopes and are situated near the Gironde estuary. Generally, these wines are characterized by rich aromas of blueberry and blackcurrant.
The area is carved out by rivers. The left bank of the city lies along the Atlantic Ocean and the right bank is on the Dordogne, which feeds into the Gironde river. The area in between the rivers is known as Entre Deux Mers, which means between two seas. With over 120,000 acres of vineyards, Bordeaux is one of the most famous wine regions in the world. Its grapes are thought to date back to the Romans, who ruled the area.
As the wines age, the flavors of Bordeaux from the Left Bank begin to change. Primary fruit flavors begin to fade away, and the wine begins to show secondary flavors and aromas, such as wet earth and leafy notes. The flavor of these wines varies from one variety to the next, but they all share certain characteristics. The best wines from Bordeaux can be described as decadent or opulent, depending on the style and region they’re from.
Classifications
The Bordeaux classifications have remained the same for over 100 years. Despite this, a number of prestigious names are opting out of the classification. This is a shame, as the Bordeaux classifications have been a key part of the prestige of the region’s wines. However, the reasons behind the decision to leave are as complicated as they are diverse. Listed below are some examples of Bordeaux wines that are no longer classified.
Cru Bourgeois: Located in Medoc, this classification includes smaller artisanal wineries. The 1855 classification only encompassed a small section of the Medoc, and many Medoc wines are extremely expensive. The Cru Bourgeois classification was introduced after the First World War to promote lesser-known chateaux in the region. The Medoc appellation contains many good Cru Bourgeois. In addition, the classification has been reformed several times.
The first Classification in Bordeaux took place on June 21, 1855, when Emperor Napoleon III called for a ranking of the best wines in Bordeaux. The ranking was initially done by negociants, with the first growths being the best. However, this classification hasn’t changed much since then, with the exception of Chateau Mouton Rothschild which was reclassified after decades of lobbying by the Baron Philippe de Rothschild. On June 21, 1973, the Classification was changed again, with Chateau Mouton Rothschild moving to the premeir cru category.
While the Bourdeaux classifications used to play a crucial role in promoting the great chateaux, they no longer do. Estates today are trying to achieve greater reach and worth, despite the limited price-level flexibility. This is where the brand comes in. Using a brand’s name as a marketing tool is essential to ensure the continued growth of the top chateaux. But the Bourgeois classifications may prove to be in the way of this.
The Bourdeaux Classification is a highly complicated system. This classification system has changed numerous times over the years, and many people are still confused about which Bordeaux wine to buy. Although the top-tier 1855 Classified Bordeaux wines and the highest-ranked wines of Saint-Emilion and Graves are beyond the reach of most consumers, they are still good choices. By using the Bordeaux classifications, you can ensure you’re purchasing solid, good-quality wines that will last you for a long time.
Pairing with food
You may be surprised to know that you can pair Bordeauxs with foods of all kinds. This wine is crafted on both the Left and Right Banks of Bordeaux. This versatility makes it a great match for a wide variety of dishes. Here are some pairing ideas for each. These wines are best enjoyed with foods that are rich, fatty, and salty. In addition, they are perfect for the holidays! Pair them with anything from foie gras to chicken.
Bordeaux produces both expensive reds and everyday drinking wines. The reds are typically blends of cabernet franc and merlot, with the latter being the majority on the ‘left bank’. This results in wines that have a more approachable tannin content than they were 20 years ago. Some of the classic pairings of white Bordeaux with food include seafood, shellfish, and sushi. Semillon and Sauvignon Blanc blends are also excellent matches for these dishes.
To make the most of a Bordeaux wine, choose a dish with a rich and salty flavor. Left-bank Bordeauxs tend to have richer flavors than the right-bank versions. Typically, these wines feature earth and red fruits. They pair well with heavier meats, such as beef, but are not great matches with extremely spicy foods. On the other hand, Cabernet-dominant Bordeaux wines go best with leaner meats, such as pork or duck.
For a classic Bordeaux pairing, try a bottle of 1990. You can enjoy this wine for a decade or more, but it’s best consumed soon after the vintage is reawakened. The 1990 blend pairs well with grilled venison, lamb, or gratin dauphinois. The 2009 vintage is equally versatile, and can be enjoyed throughout the decade. You can drink it until 2045, so go ahead and buy one today!
For the best food pairings with Bordeaux, consider grilled meats or a delicate dish. The right-bank version will complement leaner cuts of meat, such as pork, and will not overpower the wine. You can also serve the 2016 Chateau Montrose with a light dish, such as duck fat roasted potatoes. Those with richer dishes can pair well with this wine as well. But make sure you choose the right vintage!
