Glossary
A.O.C : stands for appellation d’origine contrôlée. This notion englobes a distinctive geographical area, the authorized grape varieties, the different methods of culture and vinification.
Cépage : this term designates different grape varieties presenting similar characteristics and belonging to the same family. In France, these grape varieties originate from the same rootstock ; i.e. Vitis vinifera
The following cépages are allowed in the viticultural areas of the south-west of France.
| For the reds | For the whites |
| Merlot | Muscadelle |
| Cabernet Sauvignon | Sauvignon |
| Cabernet Franc | Semillon |
| Petit Merlot | |
| Malbec | |
| Tannat |
Château :wine-making estate equipped with a cellar for vinifications and benefiting from a good terroir.
Climate :Bordeaux enjoys a continental and temperate climate, with mild winters due to the impact the nearby Gulf Stream. The Gironde and two other rivers which cross the region create different micro-climates that explain the diversity in style of the wines produced here.
Courtier : intermediary who puts traders and wine producers in contact
Grand Cru : the best grands crus (growths) originate from the finest terroirs. They represent the living memory of past generations who have worked to ensure better quality.
Upbringing : wine is a living material. It must undergo several months of upbringing in vats to attain full maturity. The best growths are aged 18 months or more in oak barrels.
Bottling : this may be done by the producer himself, or in coops, or even by a négociant (either in his own cellars or at the estate that supplies him). This process, which marks the end of the upbringing, must be carried out with great care, so that the wine can mature properly in the bottle.
Fermentation : (alcoholic fermentation) During this process, the sugar contained in the grape is transformed into alcohol and carbon dioxide. The bunches are passed through a destemmer, which separates the berries from the stems. Very often, the grapes are then sorted so that only the healthiest ones make the wines.
Maceration : process during which the must remains in contact with the solid parts of the grape, for a more or less long period of time.
Maturity : state of the grape when it is ready to be harvested
Vintage : each year is forged by a different climate and growing season. The wealth of Bordeaux lies in the diversity of its vintages. The last great years we encountered were 1990 and 2000. 1996 was excellent for the Médocs and Graves, and the 1998s of Pomerol and Saint-Emilion are highly regarded.
Négoce (trade) : there are 400 companies in Bordeaux, which trade 70 % of the volume produced in the region and represent 2,5 billon Euros in terms of turn-over. There is a increasing tendency for négociants to work in closer association with wine producers.
Négociant : the negociant’s job is to buy, to sell and to select wine. He also advises his clients. Very often, he ensures the upbringing of the wines on behalf of the producers. However, most of Bordeaux wines are estate-bottled, and the négociant only handles their distribution.
UGC : stands for Union des Grands Crus. This association, which groups a number of high-quality estates, is devoted to the promotion of the best wines of the region. Ecah year, at the end of March, the UCG organises a tasting of the latest vintage, which stands out as one of the most important events of the en-primeur campaign.
Harvest : the harvest generally starts at the beginning of September for the dry whites. The merlots are picked around mid-september, the Cabernets at the beginning of October, while the sweet wines are harvested later.
Viticulture : Bordeaux counts more that 12 000 wine producers who work individually, or in association with either négociants or coops.