A British term used for Bordeaux wines.  ”The French are aiming to reclaim the term ‘claret’ for the 2012 vintage.”  Click here to read more of Jane Anson’s recent article in Decanter.com.

Jancis in her purple pages, (well worth the subscription) beautifully sums up Bordeauxs peculiar growing season this year. She also comments on the world wide vineyards similarities in this vintage of the master craftsmen.

click here to read the article

Montpellier. Imagine a wine tasting atop the Arc de Triomphe in the center of town. A view of the statue of Louis IV and the aqueduct behind are the backdrop.

Winter is notoriously boring in Bordeaux - so what does one do on the long lonely winter nights? THE DUAD

The Bordeaux University Oenology faculty runs very high-powered, academic courses in both the production and appreciation of wine. So high powered it is, the pass rate is sometimes not even 50%.  This year is our year to participate in this illustrious and infinately famous program.  As most Bordeaux children of famous winery owners do, we have picked up our school bags and hit the chalk board. But what is it all about?

It is an exploration into how our bodies work for starters. We learn first and foremost about our senses:   how the nose works, our sense of smell, our sense of taste and our taste buds.  We have studied colors and  the effect of light, the effect of pollution be it noise or air, how it influences the way we taste, the environement in which we taste, the importance of the glass, the temperature and even our own health and the role it can play in our perception of taste and smell. That was just the first few weeks.

Following the biology lessons came the history of Bordeaux and the evolution of the vine in the world and its importance in our daily lives, commerce, religion and politics.  Then we started with the vineyard, grafting, grape maturity and soil.   Our early lessons concentrated also on the four or is it five tastes: acidity, sweetness, bitterness and saltyness. Did you know there was a fifth? Umami discovered in Japan, its the taste of soy sauce, not exactly salty, not exactly sweet…

We spend most of our tasting sessions sniffing molecules responsable for the smells in wine.  Linalol – rose, geraniol – geranium, citronellol – lemon, Whiskeylactone – coconut, IBMP – green pepper, etc.  We also get to taste wine from time to time. But more about that later.

So far since the beginning of the year Decanter Tours has hosted  over 150 clients on wine tours in Bordeaux. Over 150 people have left Bordeaux more educated on the wines and the properties.  Why dont you join them?  There is still time to organize your Bordeaux holiday for September or even October.

Following is a sample of just one of our Bordeaux wine tours. We can easily adapt this to your schedule and your choice of chateaux.  Contact us for more details.

Wednesday

10:30 am     Meet Mary Dardenne in the Lobby of Cordeillan Bages. Depart for Margaux.

11:00 am      Visit and tasting at Chateau Margaux, Margaux.

12:00            Lunch at Pichon Longueville Baron, Pauillac            

2:00 pm      Visit and tasting at Pichon Longueville Baron Pauillac.

3:30pm        Visit and tasting at Chateau Lafite Rothschild, Pauillac.

4:45             Transfer back to Cordeillan Bages.

Thursday

10:00 am      Visit and tasting at la Mission Haut Brion, Pessac.

11:00  am      Transfer to St Emilion and Hostellerie de Plaisance.

12:00  pm       Lunch at L’Envers du Décor, St Emilion

2:30  pm          Visit and Tasting at Chateau Petit Villages, Pomerol.

3:30  pm         Visit and Tasting at Chateau la Conseillante, Pomerol.

4:45  pm         Transfer back to Hostellerie de Plaisance.

Friday

10:30 am       Visit and tasting at Chateau Cheval Blanc, St Emilion.

12:00 pm       Lunch at Clos du Roy, St Emilion

2:00 pm        Visit and tasting at Chateau Figeac, St Emilion.

4:00 pm       Visit and tasting at Chateau Angelus, St Emilion .

Saturday

Morning free to discover St Emilion and its multitude of boutiques.

3:45 pm       Transfer to the Bordeaux airport, Merignac

103 AOC
33 Grand Crus – 24 in Cote de Nuits
5 Cotes
200 million bottles produced per year
250 kms of vineyard
1.5 million hecto litres produced
3 Sites classified UNESCO World Heritage
1 predominant grape variety Pinot Noir
5 wine routes

I love my job! This weekend I get to accompany three English journalists on a foodie press trip through one of France’s gastronomic capitals, Bergerac. The Perigord is full of charming half timbered houses, roling hills and truffels. Today was an education on the Bergerac terroir and apellations with a tasting at two wineries. Tomorrow the real fun starts. We are up early for a truffel hunt and cooking with truffels. Can’t wait!

No visit to Bordeaux would be complete without an introduction to the three steps of tasting and the Bordeaux terroir.

The Bordeaux Wine School / Ecole du Vin at the CIVB (Conseil Interprofessionel des Vins de Bordeaux) the main wine governing board in Bordeaux offer various courses.  They are located in the center of town just opposite the Tourist Office.  Prices range from 25 euros for a 2-hour course to over 1000 euros for a 7-day intensive course.

http://ecole.vins-bordeaux.fr

Saint Emilion Vignobles et Chateaux is actually a wine boutique located in the center of St Emilion.  They propose courses for 30 euros for maximum 30 people  (it is best to make an appointment). 

http://www.vignobleschateaux.com/

Which wine goes with Galette des Rois?  The expert opinion is a Cremant de Bordeaux.  Wendy and I tasted three wines, one dry white, one liquoreux and a crémant.  The bubbles won hands down!

Wendy and Mary at the CIVB wine bar.