2. TODAY’S DISCOVERIES:
Wines of France
French wine history
Wine classifications of France 1855/2009
Wine regions of France
Eau de Vie and dessert wine
Champagne
Reading a French label
Wines of Germany
Classifications of German wines
Reading a German wine label
3.
4. 1855 BORDEAUX CLASSIFICATION
Pioneers in marketing and regulating the Wine
Industry
Napoleon III hosted the Paris Universal
Exposition
Designed to show off the best products of
France
Bordeaux Chamber of Commerce participated to
put together a list of the best wine estates
Ranked the Châteaux into five categories in
descending quality from “1st Growth” (Premier
Cru) to “5th Growth” (Cinquième Cru)
Followed unofficial classifications that had been
in existence for centuries
5. The four original Bordeaux Premier Crus Châteaux were:
Château Margaux, Château Latour, Château Haut-Brion, and
Château Lafite-Rothschild; Château Mouton-Rothschild was raised
from second growth to first growth in 1973, making it five.
6. APPELLATION D’ORIGINE CONTROLÉE SYSTEM
In 1935, AOC laws passed to control wine
quality
Governed by a powerful oversight board
Strict laws regulating viticulture &
viniculture
One of the oldest systems maintaining
protected designation of origin for wines in
the world
Other European systems are modeled after it
The word appellation is used by other
countries
7. OLD FRENCH AOC LAW CATEGORIES
AOC had four categories prior to
2006
Two falling under the European
Union's Table Wine category
Vin de Table
Vin de Pays
Two under the EU's Quality Wine
Produced in a Specific Region
(QWPSR) designation
Vin Delimite de Qualite Surperièure
(VDQS)
8. OLD AOC LAW CATEGORIES PART DEUX
Vin de Table
Assures designation and producer is French
Vin de Pays
Assures specific region within France
Subject to less-restrictive regulations than AOC
wines
Producers allowed to distinguish wines that are
made using specific grape varieties or procedures
Vin Delimite de Qualite Surperièure (VDQS)
For smaller areas or “in waiting" to become an AOC
This category was abolished in 2011
Appellation d’Origine Controlée (AOC)
Wine from a particular area with many
restrictions, including grape varieties and
9. NEW FRENCH AOC LAW CATEGORIES
The wine classification system of
France had been under overhaul for
three years beginning in 2006
The new system introduced fully in
2009
Consists of 3 categories rather than
4
The category corresponding to
VDQS was eliminated
10. NEW AOC LAW CATEGORIES PART DEUX
Vin de France
Category basically replacing Vin de Table, but
allowing grape variety and vintage to be
indicated on the label
Indication Geographique Protegée (IGP)
An intermediate category replacing Vin de Pays
Appellation d’Origine Protegée (AOP)
The highest category basically replacing AOC
wines
11. There are many wine-growing
regions in France…
…each is very unique. Even
within each region, there is
diverse terroir
12.
13. ALSACE
Situated in eastern France on the river
Rhine
Borders Germany, with which it shares
many grape varieties and a tradition of
varietal labeling
Primarily a white-wine region, though
some red, rosé, sparkling and sweet
wines are also produced
Fabulous wines made from
Gewürztraminer, Riesling, Pinot
Gris, Pinot Blanc, Pinot Noir and Muscat
But let’s not forget Eau de Vie!
16. BORDEAUX
Large region on the Atlantic coast
Long history of exporting its wines
overseas
Primarily a red wine region
Famous for the five Premier Crus
The red wines produced are usually blended
From Cabernet Sauvignon, Merlot, Cabernet
Franc, Malbec, and Petit Verdot
Dry and sweet white wines also
produced, including some of the world's
most famous botrytis-affected dessert wines
from the Sauternes appellation, such as
Château D’Yquem
17. REGIONS OF BORDEAUX
The Left Bank : Has soil
that is gravelly which
favors Cabernet
Sauvignon
Entre-Deux-Mers: Known
more for white wines but
does produce lighter
bodied reds blended from
Cabernet Sauvignon and
Merlot
The Right Bank: More
clay based soil, favors
18. BURGUNDY
Burgundy or Bourgogne in eastern
France is a region where red and white
wines are equally important
Probably more terroir-conscious than
any other region, Burgundy is divided
into the largest number of appellations
of any French region
19. BURGUNDY PART DEUX
The Burgundy region is divided in four
main parts
Côte de Nuits
From Marsannay-La-Côte down to Nuits
Saint-Georges
Côte de Beaune
From north of Beaune to Santenay
Côte Chalonnaise
The Maconnais
20. BURGUNDY PART TROIX
Two parts of Burgundy are sometimes
considered separate regions:
Chablis in the north, halfway
between Côte d'Or and
Paris, where white wines are
produced on chalky soil giving a
more crisp and steely-style than
the rest of Burgundy
Beaujolais in the south, close to
the Rhône Valley region
21. Beaujolais
Situated in central East of France
following the river Saone below Burgundy
and above Lyon
Primarily produce red wines from the
Gamay grape
Some whites and sparkling rosés are also
produced
Famous for Beaujolais Nouveau, a
popular Vin de Premier which is released
annually on the third Thursday of
November
In France, It is the only wine that can be
legally consumed in the year of its production
22. How Timely…
Being that Beaujolais Nouveau is a light
bodied, carbonic-macerated and therefore
fruit-forward wine, it goes very well with our
Thanksgiving feast!
23. One annual celebration is Chefs-On–Bikes, where
chefs ride their motorcycles and bikes through various
towns
Even at Las Vegas’ Paris resort, a celebrity guest will
light the hotel’s Eiffel Tower a Beaujolais-shade of red
at 12:01 a.m. to kick-off a weekend of celebrations
there
A Big
Celebration! Under French law, Beaujolais
Nouveau, made from Gamay, is
not allowed to go on sale until
12:01 a.m. on the third Thursday
of November
Many Beaujolais Nouveau
events happen at that time
around the world
24. GRAPE VARIETALS OF BURGUNDY
There are two main grape varieties used
in Burgundy:
Chardonnay for all white wines
Whites are also made from Aligoté
Borgogne, but are not exported
Traditional grape used to make the Kir
cocktail
Pinot Noir for all reds
Gamay is used for reds from Beaujolais
25. LANGUEDOC-ROUSSILLON
Languedoc-Roussillon is the largest region in
terms of vineyard surface and production
Much of France's cheap bulk wines are produced
there
So-called “Wine Lake", Languedoc-Roussillon
is also the home of some innovative producers
who combine traditional techniques with new
approaches
Blanquette de Limoux, the world's oldest
sparkling wine
International styles using lessons from the New
World
Though many varietals are grown here, it
26. TOURAINE AND ANJOU (IN THE LOIRE)
The Touraine region produces cold
climate-styled white wines (dry, sweet or
sparkling) from Chenin Blanc in Vouvray
and red wines from Cabernet Franc in
Bourgueil and Chinon
The Anjou region’s wine is similar to
Touraine wines with respect to
varieties, but the dry Savennières and
sweet Coteaux du Layon are often more
powerful than their upstream neighbors
27. THE LOIRE: POUILLY FUMÉ AND SANCERRE
In the eastern part of the Loire
Valley, most of the grapes used are
Sauvignon Blanc…
Pouilly-Fumé is a delicious, dry white (do
not confuse with Burgundy’s Pouilly-Fuissé)
that is produced in this area
Pouilly-Fumé has a bewitching perfume, rich
aromas and a distinctive flavor
California producers use Fumé Blanc as a
more public-friendly name to market
Sauvignon Blancs
Sancerre is from the other bank of the Loire
river
28. JURA & SAVOIE
A small region in the
mountains close to
Switzerland with some
unique wine styles:
Vin Jaune (young wine)
Vin de Paille (straw wine)
The region covers six
appellations and is related
to Burgundy through its
extensive use of the
Burgundian grapes
Chardonnay and Pinot
Noir, though other varieties
are used
Vin Jaune is
allowed to oxidize
then is fortified;
similar to Sherry
29. PROVENCE
In France’s south-east & close to the
Mediterranean
It is perhaps the warmest wine region of
France and produces mainly rosé and red wines
It covers eight major appellations, led by its
flagship appellation: Bandol
Some wines can be compared with those of
the Southern Rhône as they share both grapes
and, to some degree, style and climate
Provence also has a classification of its most
prestigious estates, much like Bordeaux
30. THE RHÔNE
Primarily a red-wine region in south-
eastern France, along the Rhône River
Styles and varietal composition of
northern and southern Rhône differ, but
both parts compete with Bordeaux as
traditional producers of red wines
The soil tends to be rocky which keeps
the vines warm at night
Syrah and Grenache are the
predominant grape varietals
31. WHAT IS CHÂTEAUNEUF-DU-PAPE?
Unlike its northern Rhône neighbors, Châteauneuf-du-
Pape permits thirteen different varieties of grape, though
the blend is usually predominantly Grenache
Other red grapes include
Cinsault, Counoise, Mourvèdre, Muscardin, Syrah, Terret
Noir, and Vaccarèse. White grapes include Grenache
Blanc, Bourboulenc, Clairette, Picardan, Roussanne and
Picpoul
In recent years, the trend has been to include fewer (or
even none) of the allowed white varieties and rely heavily
(or solely) upon the Grenache, Mourvèdre, and Syrah
One may suspect that this is a response to international
wine-market trends and the desire to appeal to a broader
commercial audience
32. CHAMPAGNE
Champagne, situated in eastern
France, close to Belgium and
Luxembourg, is the coldest of
France's major wine regions and
home to its major sparkling wine
Champagne wines can be both white
and rosé
A small amount of still wine is
produced in Champagne (as AOC
Coteaux Champenois) of which some
33. A BIT O’ BUBBLY!!
A Champagne is a sparkling wine but a
sparkling wine is not a Champagne!
WHAT DOES THAT MEAN?
34. WHAT’S IN A NAME?
Other regions of France:
Mousseux
Crémant
Italy: Frizzante/Spumante/Prosecco
Germany: Sekt
Spain: Cava
35. CHAMPAGNE HISTORY
Vines planted by the Romans in 50 A.D.
Secondary fermentation discovered by
chance
Methode Champenoise evolved over 200
years
Dom Perignon: Master blender; created
blanc de noir and initiated using English
glass bottles
Antoine Müller: Invented remuage (w/crown
seal) and dégorgement initiated by
Madame Cliquot of the Cliquot Ponsardin
36. WHAT IS RIDDLING (LE REMUAGE)?
The
A-frame
riddling
rack to
the right
is called a
“Pupitre”
37. THE CHAMPAGNE PROCESS
Still wine fermentation & the Cuvée…
Then:
Liqueur de Tirage (sugar & yeast) capped to
ferment, then aged 3 years minimum en tirage
Remuage:
Twisting and turning
Mis sur point:
Bottoms up
Dégorgement:
Explosion & expulsion
Dosage:
The final note of sweetness
38. CHAMPAGNE TYPES
Brut (driest) - up to 1.5% sugar
English Cuvée or Ultra Brut
Extra Dry
Sec (dry, but slightly sweet)
Demi-Sec
Doux (Very sweet, not seen in U.S.)
Crémant
39. CHAMPAGNE GRAPES
Chardonnay (Burgundy) - lighter style
100% called Blanc de Blanc
Pinot Noir (Burgundy) - adds depth
100% called Blanc de Noir
Pinot Meunier (nowhere else)
Red like Pinot Noir, but not as “classic”
40. THE PRESTIGE CUVÉE
Best grapes, highest rated vineyards
First pressing of the grapes
More time in the bottle than N.V.
Made only in vintage years
Smaller quantities are produced
Price dictated by supply & demand
41. SERVING SPARKLING WINES
Be careful; never point the bottle
at anyone! Keep control at all
times!
Remove the foil, then the cage
Hold at a 45º angle, twist the bottle
against the cork, and VOILA!
Two pours - avoids foam-over
42. MORE VOCABULARY YOU NEED TO KNOW
Négociant: A merchant who buys grapes, juice or
wine from growers and sells the wines under his own
label
Domaine: Estate (Burgundy)
Château: Estate (Bordeaux)
Climat: Vineyard
Mise en Domaine: Estate-bottled
Récolte or Millesime: Vintage; Récoltant: Grape
grower
Cave: Wine cellar
Superièur: Wine with higher (superior) alcohol
content as a result of being made from riper grapes
Vieilles Vignes: Old vines
44. GERMANY
Germany produces primarily white wines
Varietals include:
Riesling
Gewürztraminer
Müller-Thurgau
Rieslange
Ruländer – Pinot Gris
Spätburgunder – Pinot Noir
Weissburgunder – Pinot Blanc
The very best winemakers do not use
commercial yeasts, make any alterations to
acidity, nor ferment or age their wine in oak
46. GERMAN WINE PYRAMID
At the top of the
pyramid, controls
on grapes
production, viticult
ual techniques
(chaptalization), an
d labeling
information
Hierarchy is
based on ripeness
of grapes, with the
riper grapes
producing the top
47.
48. GERMANY’S WINE REGIONS
Germany has 13 wine regions…
Most notable are the top four:
Mosel : The vineyards are planted on the very
steep banks of the Mosel river and its tributaries
Mostly Riesling and Müller-Thurgau
Rheingau: Germany's most central wine-
growing region and the home of some of
the world's oldest wine-growing families
continued…
49. GERMANY’S WINE REGIONS II
Pfalz: Borders France on the southwest
Top volume and quality producer of wines made from:
Müller-Thurgau, Kerner, Silvaner & Morio-Muskat
(whites) as well as Portugieser (red)
Rheinhessen: Largest of the winegrowing regions
Production is second only to that of the Pfalz
Production primarily Riesling
Other grapes - Müller-Thurgau, Silvaner, Riesling
Also new hybrid crossings
The Portugieser grape is the most important red variety
Ingelheim is known for its Spätburgunder (Pinot Noir)
51. Wine # 1
Vintage: 2011
Name: Saint M
Producer: Dr. Loosen
Region: Pfalz, Germany
Wine # 2
Vintage: 2011
Name: Rosé
Producer: Bastide de Trians
Region: Provence, France
52. Wine # 3
Vintage: 2009
Name: Côte du Rhône
Producer: E. Guigal
Region: Rhône, France
Wine # 4
Vintage: 2009
Name: Bordeaux Superière
Producer: Château Jean Guillon
Region: Bordeaux, France
53.
54. Chateau Ste. Michelle is proud to offer Saint M, a German
Riesling made by acclaimed winemaker Ernst
Loosen, owner of the Dr. Loosen estate, which has a 200-
year tradition of producing Riesling in Germany's Mosel
region. With his modern world view and his traditional
approach to winemaking, Ernst strives to produce wines
that unmistakably express the character of Riesling and of
the vineyards where they are grown. Saint M represents a
great value in classic Riesling from the Pfalz region.
Saint M Riesling is clean and crisp, with a viscous mouth-
coating texture balanced by a firm, mineral edge. This
Riesling typifies the classic fruity, but stony, character of
the Pfalz. I am extremely happy with the amazing purity of
the fruit.
Alcohol by volume:11.0%
2011 Saint M, Riesling, Pfalz, Germany
55. From deep in the heart of Provence (Brignoles, to
be more precise) comes this delicious rosé from
the Bastide de Trians. Its light pink hue evokes
freshness, vivacity and all that screams summer
has officially arrived! On the palate a wide range of
fruit flavors prevail, including white peach and wild
strawberry. The wine is rich and expressive on the
mid-palate, however it also maintains a fine and
elegant finish. Enjoy this Provençal pink with a
wide selection of Mediterranean fare, including
grilled fish and meats. Made with organically grown
grapes. (50% Grenache 30% Cinsault, 20% Syrah)
13% abv.
2011 Bastide de Trians, Rosé, Provence
France
56. There are 3.5 million bottles of the 2009 Cotes du Rhone red, which
represents an amazing value. A blend of 50% Syrah, 40% Grenache
and 10% Mourvedre, it comes primarily from the Plan de Dieu (Plain
of God), which is situated northeast of Chateauneuf du Pape. This
tank-aged, deep ruby/purple-colored, concentrated, fleshy, medium to
full-bodied, supple offering reveals plenty of pepper, kirsch and black
currant fruit intermixed with a notion of flowers. It is meant to be
consumed during its first 2-3 years of life although I have tasted 10-
year-old bottles that are still good.
Exceptionally structured, rich, and complex. Unlike most producers in
the appellation, Guigal ages his Côtes Du Rhône Rouge for a full two
years before release. This expensive process results in a wine of
unusual aromatic complexity, with a substantial and generous palate.
Consistent from vintage to vintage, and deceptively age-worthy in the
riper years, Guigal's Côtes Du Rhône Rouge is one of the world's
greatest wine values.
2009 E. Guigal, Côte du Rhône, France
57. 2009 Chateau Jean Guillon,
Bordeaux Superière, Bordeaux, France
A ripe, plump and smooth style;
deeply colored, superb length and
balance; red meat, duck and medium
hard cheeses.
