Lesson 4 Principle Wine Regions of the World a unique gift from nature and the earth’s geology

Lesson 4: Principle Wine Regions of the World 4.10 France [ Wine map of France ]

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Alsace - The fairytale region ]

• Key facts regarding Alsace: (also chapter 4 – pp. 88-89)

• Alsace subdivides into two main areas the Bas-Rhin (upper area with political capital Strasbourg) and Haut-Rhin (lower area and the best area, contains most of the 50 Grand Cru vineyards in Alsace, best vineyards are located on east acing foothills of Vosges mountains), the wine capital of Alsace is Colmar

• the lesser vineyards are located on the plains with the majority of vineyards are small holdings

• famous for small growers, highest yield allowance for France 70 hectolitres per hectare.

• 2nd most Northern AC wine producing region for still white wine, 99% of Alsace wine is white.

• all Alsace wine is bone dry except Vandage Tardive or Botrytis wines, extra long corks are used for bottling Alsace wines

• Alsace was only returned to France after WW2, therefore it only got AC in 1962 – totally different AC system to the rest of France

• first to call wines after varietal names this helped Alsace wines to be noticed and recognised

• France’s first co-op was set up in 1895 big ones today are located at (Eguisheim, Kientzheim, Beblenheim and Westhalten), co-operatives and merchants in Alsace are important

• Alsatians are fanatical about naturalness, they like their wine to stabilise without fining, or anything that involves additions to the wine of any kind except sugar.

• Wine growing in Alsace / Grape varieties: (also chapter 4 - pp. 89-90)

• Classifications for The Wines of Alsace – five main Appellations Controlees.

• In 1962 Alsace was granted AC for the whole region; this originally granted on three (3) AC levels.

• 1. Vin d’Alsace (bottom level): white, rose, red wine, anywhere in Alsace, blend of many grapes. Must be bottled in ‘Flute d’Alsace’ bottle. AC Edelzwieker: The name Edelwicker is giving way to wines labelled simply Alsace or Vin d’Alsace. Bottom of the heap served in jugs.

• 2. Vin d’Alsace and Grape Variety (GV): if GV is displayed on label this indicates that 100% of the one of the noble grape variety (4) was used. Yield allowance is 80 HecLtr/Hectare.

• 3. Vendange Tardive: used to called Auslese / Beerauslese in German times, special permission must be sought for this late harvest date (strict controls on Ph sugar), expensive. Long dry slow ripening, most VT are dry usually rich and mouth-filling, this wine needs 5 years to show true personality.

• The above three ACs covered the whole Alsace region until 1975 when another AC was introduced.

• 4. Alsace Grand Cru (top level): was granted. Their vineyards sites were called lieux-dits and were granted Grand Cru status. The name of the vineyard and the grape variety – only one of four grape varieties are permitted and these must appear on the label. The yield allowance is 55 HecLtr/Hectr – helps quality.

• 5. AC Cremant d’Alsace: applies to AC quality sparkling dry white wine blends or varietals. Made in the traditional manner – second fermentation in the bottle, using local grape varieties 6 white and black.

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Bordeaux Region – Wine Map ]

Lesson 4: Principle Wine Regions of the World 4.10 France (continued) [ Bordeaux Region ]

• Estates and Châteaux the break-up: Bordeaux is the only region of France where the wine estates are still the same size and shape as they were before the Revolution (leaders confiscated them for themselves).

• Bordeaux 3s (3 rivers, 3 main areas, 3 main soil types, 3 main red grapes, 3 main white grapes). Very aristocratic with big Chateau: Bordeaux is probable the finest vineyard in the world, famous for it’s dry and full bodied clarets, the subtlest of all red wines. The best clarets should be allowed to age in the bottle for at least four or five years, and preferable for far longer. Bordeaux also produces distinguished sweet white wines and crisp, dry wines.

• Dry wines: Bordeaux, Entre-deux-Mers, Graves.

• Medium Dry White: Bordeaux Blanc, Cotes de Blaye.

• Sweet White: Barsac, Cerons, Loupiac, Premieres Cotes de Bordeaux, Sauternes, Ste-Croix du Mont.

• Red: Bordeaux, Cotes de Blaye, Cotes de Bourg, Graves, Margaux, Medoc, Pauillac, Pomerol, St. Emilion, St. Estephe, St. Julien.

• Location: Bordeaux is South West France, it lies at 45 degrees latitude and therefore is quite northerly in the winemaking context. Climate: Bordeaux’s climate is Temperate Maritime (mild & humid – warm summers and mild winters, like Southwest England). Lies in the same latitude as the Cote du Rhone.

• Wine growing in Bordeaux (chapter 4 – p.92)

• 1855 Classification of the Medoc - still in use today (chapter 4 – p. 93).

• Left Bank of river Gironde Appellations (chapter 4 – p. 93)

• Right Bank of river Gironde Appellations (chapter 4 – p. 94)

• Between Garonne and the Dordogne Appellations (chapter 4 – p. 94)