Bite-sized Bordeaux: 5 facts every wine professional should know! Crémant & Rosé wine

Okay And we’re live Hello and welcome to this third and Final wct event hub webinar run in Partnership with concert Interprofessional duvan de bordeaux Where we will learn my facts about Cremont and rose in bordeaux If you would like to find out more about Wsct please visit for further information About our courses and qualifications on Wine spirit and sake wsat offers best in Class beginner to expert level Qualifications in the drinks trade where You learn wine tasting skills wine Making theory with knowledge on wine Regions and great varieties around the World My name is sophie ko and i work in the Europe middle east and africa business Development department here in wact and It’s a pleasure to be your host today This webinar will be recorded and Available to watch via the wsct global Event hub on youtube post any questions That you might have in the q a box below And we will try my best to cover as many As possible at the end And it is my pleasure now to welcome Back sabine sabine sylvestrini is a Third-generation urnologist and wine Grower of vinoga silverstreet The winery comprises 36 hectares in

Total in three of the most prestigious Appellations of the liber name lusa Emilion montan Sabine is also an accredited bordeaux Educator with the bordeaux wine school Thank you very much for uh being with us Here again sabine i’ll let you kick off Thank you sophie uh well i’m very glad To be with you uh again to speak about Border wines and the five facts you have To know about rosie clarett and cremont De bordeaux so of course we’re gonna Have a quick introduction Uh speak about bordeaux today and uh in Overall colors and focus tonight on uh The clara twine the rosy wines and the Sparkling wines that we called cremo in Bordeaux so thank you again for joining Us um just to focus on bordeaux and see The specific or general that has i just Wanted to remind you that it is a Vineyard which is the the largest aoc Vineyard in france uh with about a Hundred and ten thousand hectares so Pretty much 270 acres Um We are about 5 500 wine growers And The wine business Is really based on selling wine to Mainly wine merchants there are about 300 wine merchants 77 brokers to help The deals between growers and merchants

And we have about 29 corporate even Three unions of cooperative which could Make wines and Sell wines for the growers Talking about the production Of course we produce both red grape Varieties and white grape varieties we Are probably well known All around the world for our red ones But we also produce white Uh great gray varieties and tonight We’re gonna focus on the claret and Rosie that would represent about four Percent of our production and also on Sparkling wines which only represent one Percent of the production but you will See that it’s changing a lot in bordeaux So Uh let’s keep going and and just Reminding that We are um Producing of course Two different colors of grapes and out Of those grapes using our red grape Varieties we are able to produce some Bordeaux rose and bordeaux clary i Assume that you all make the difference Between a rosie and the cleric the they Are both um they were both established In 1936 The area for the rose is about 3 500 hectares when it’s only 400 hectares Um In in claret

And um Well you have the the the accurate uh Production in bottles but it’s an Average production of course and the Maximum yield load is about 50 actual Liter per acre Um before i explain you what they are Like i just wanted to show you what they Look like i need just need to switch my Camera so i’m sure that you can see the Color So um i have a question for you which One is the rosie which one is the cleric Do you have an id I i know that with the the background It’s not so easy the most important for You to remember is the difference of Color My in my right hand this is the rosy Wine this is what we call the cleve one Both wines are meant to be drained quite Fresh And the the The main difference between the two is a Matter of maceration this would be made Out of a direct pressing when this would Be made out of Maceration it needs skin contact for Let’s say 48 hours to 72 hours so that’s The main difference so those two wines Are water wines this one is the rose This one is a clary both wines are meant To be drawing quite fresh but we’ll Speak about this quite further

Um just to Focus on the On the Sparkling ones it’s also important to Say that it’s one of the most recent Appellation in bordeaux it’s been Created in 1990 The average area is about 255 hectares for the rose when it’s a Bit more for the the white sparkling Uh with 563 hectare And uh Will Explain of course i will explain of Course the the different way it is for You to understand better how we produce Those wines So just to keep going on with the next Slide Uh i have one question we’ve before we Go any further To your opinion the creme of the Bordeaux and bordeaux jose appellations Cover the entire border wine region do You agree with that Is it true or false The answer was true of course Uh it’s like we spoke about it last week Talking about dry white wine uh For the border wines you could produce Border wines anywhere all over the area Of bordeaux so wherever you’re located Either in the medoc in the car in on the

Right bank in the blair region or in the Palmer Region you are allowed to produce aoc Border and of course Claret is an ioc bordeaux Rose is an ac bordeaux and cremon is Also an aoc board so basically Uh to show you where we do produce the Most rosy and the most sparkling here Are the maps Just for you to understand that the Appellations span all the vineyard area They are The actual projections are much more Focused on cooler climates it means Cooler soils and we have mostly clay and Limestone soils either between The dordogne river and the garden river Oil on what we call the right bank so That’s where Why all the rosie would be much more Produced I would say on the Northern part of the garron river and Up to the northern part of the border Vineyard and the sparkling wines of the Crema de bordeaux would be mostly Produced Between the two rivers the dardone river And the garonne river and we also have Some A state who would produce some cremon de Bordeaux in coat appellation So or the the coat appellation area i

Mean So this is for the the location so this This is very important to understand That to make some great rosie or to make Some great cremo we definitely need to Keep the freshness and to keep the Vivacity of the the the nose and the Fruitiness on the nose and the soils are Very important for that When we talk about the grape varieties Of course um it’s also um Important to understand that to make to Produce rosy wines or clearage wines we Are meant to produce red grape Of course so just for you to know A range of course of well-known red and White varieties are loading in bordeaux To produce the claret only the red grape Varieties are a lot so you can pick any Of the six grape varieties a lot the Mellow the cabernet sprout the cabernet Sauvignon or the malbec the petit verdo And the carmenere to be able to produce Claret wise they could be either Um biatrol wines or they could be Blended ones it’s really hot to the Grower For the rosie there’s a little exception Um [Music] Basically We are not supposed to blend Red wines with white wines to produce Roses that’s the rule all over france

For the aoc’s um in most roses you can Still use in a very small percentage Some of the white gravities And in the case of bordeaux rose you Have the right to use at the maximum ten Percent Of one of those Three gravities which are the semion Sauvignon blanc and sauvignon green but Most people producing roseanne bordeaux Would mostly focus on red grapes and do Direct pressing to obtain their rosy Wines so Remain remember that for rosie and Clatter in bordeaux the most important Are the six red Varieties that we are allowed to produce When we talk about cremon de bordeaux You all know that To produce crema in france it’s what we Call the traditional method for Sparkling wise so Uh when we speak about so of course it’s A two fermentation one uh in tank one That takes place in bottle Uh so they are Both natural fermentations And of course like it is the case for Champagne like it is the case for any Other creamer um around the vineyard of France we are allowed to use both either White gravities or red dry varieties so Of course to in the Regulation to produce creme on the

Bordeaux Whatever the color is if it is a rosy or White crema of course we are allowed to Use The Five main white grape varieties that are A lot in bordeaux but also the six red Grape varieties It’s also uh important i think to Remember that all of our red grape Varieties Are grape varieties with white flesh Which helps you of course to understand That we can still produce White sparkling wines even though it’s Red grapes so that’s i think very Important to understand so Those grape varieties are all a lot for The sparkling wines to give you an idea On the production Of rose and cremon It has increased like It has doubled for the rosie and it has Been multiplied by 11 for the sparkling For the cremon de bordeaux in the last 10 years so this is really a production That is Very trendy at the moment very um it’s Very fashionable to drink Either Rosy it’s getting more common to drink Clear hair as well even though that’s Really something that you could find in Specifically in bordeaux sometime in

Some places in paris but those two ones Are getting More and more common and are developing Very well so it represents four percent For the clarity and brazil and one Percent of the projection for the spark In the the creme on the border Then of course we can’t speak about Those wines without uh speaking about How to appreciate them so The roses that we produce in bordeaux Are Quite pale and light To dark depending on the grape varieties That are used it’s very um important i Think to understand that most of the Bordeaux rosie um Or the people who want to produce border Rosie would now dedicate really some Plots To produce rosie it’s Just unbelievable that you could produce Both A great Rosy and a great red wine out of the Same plot because of course we don’t Expect the same maturity for from the Grapes to produce either the rosie or The red one so most of the people who Are really focusing on rosin now they Would dedicate some of their plots Specifically to make rosie and they Would they would use the direct press The clearly

It’s pretty much the same like people Who want to produce some cleric even Though it’s a maceration for 48 hours You don’t expect the color to extract as Much as for red wines so of course People who would produce um the cleric Which is more like a bleeding off Um Technique you know to obtain this Concentration in color it’s still clear I still mean to be drunk fresh And People would focus on the freshness of The fruit and the acidity which is very Important when we don’t want any tannin In the claret neither For sparkling ones um The plots would be harvested earlier and They have to be picked by hand that’s Something very specific for the creme on The border So nowadays some shadows are really Exclusively dedicated to some of those Three different style of wines Of course when would we appreciate those Wines we could Appreciate them as cocktails The The the rosie is very easy to drink like A for a break or for a an aperitif and We truly love the cleric for the way it Could per Pair with food Because it’s much more like a gastronomy

Style of wine so I truly Wish that one day you get a chance to Taste those ones i know that the clatter Is not so easy to find but definitely Once you taste it you’ll love it so Thank you very much for Your attention And i just wish you have some question For me Hello thank you very much sabine i found That really really fascinating there’s If anything yeah i mostly have quite a Big gap in my knowledge uh really about Criminal and reason where there’s not Much that i know um About this field so this has been an Absolute treat thank you very much Um we have a couple of questions and um It although it was pretty much covered Around the presentation what would you Say would be could you clarify the main Difference between A rosie and a claret A rose would be a direct pressing so This is and to obtain this clear color Of course you try to avoid as much as Possible the contact between skin and Juice so what we do we pick early in the Morning make sure that that it stays Quite fresh and well protected against Oxidation The grapes would go straight into the Press be the we press the juice separate

Them from the skin and that’s why we Have so much So few color In the rosy wine for the clarets we Still have to put the whole bunches or The whole berries in tank so it looks More like a red vinification at the Beginning at the really beginning Because of course we The stem we crush put the berries into a Tank for about 48 to 72 hours so it enables the skin Contact between the juice and the skin So we have a little bit more color we Have more concentration in aromas and Fruits But still we don’t want the tendon to Get into the juice we don’t want we Still want to have something very soft And easy drinking So we would bleed off the tank after Like 48 hours pretty much that’s an Average to be able to keep this Freshness of the fruit the acidity and Of course we don’t want to have much Time in in the claret so One is made out of a direct pressing When the other one is made out of Maceration And bleeding off Thank you very much and following up on We’ve got quite a few questions about Clara actually so And who are some makers of claret that

We should look for Any notable producers well it’s Difficult you know for for me to say Because of course there are many um Family estate that would produce their Their own clergy and there’s a one Uh cooperative which is really really Well known in in bordeaux and Specialized in rosie and claire it’s the Cooperative called kansak Kansaic is a location but the Cooperative from kansaki is one of the Main producers of claire wines But then you have so many Estate that could produce some cleric of Course it is a small Production Regarding the size of the vineyard and Regarding you know the The people who are producing some Clerics they most of them would have a Whole range of border winds they would Have their maybe their red bordeaux they Would have their roses their clear their Dry white maybe some sweet white as well Or some cream on the bottom so I can’t really tell you one name more Than another one it’s also a matter of Quantity they do produce but for sure The bigger producer and bordeaux is the Cooperative called from from kansak Sorry Thank you for that and for the next Question uh how much of claret

Production is exported to international Markets Well i’m sad to say Not enough for sure um Just because the production is such a Small production so it’s really like What we called in french a niche market You know it’s um It’s difficult to not to to Uh cover the the world with with claire Because it’s too small in volume so Um Even in france like it’s not so Well known elsewhere than bordeaux so I truly don’t have any data for the Exports on clarets and um Sadly i would say that you have to come And visit us just taste the clary Yeah i can do that And um our next question is what would You say is the most commonly used red Varietal used in Criminal yes it’s very common it’s quite Rare to have A hundred percent white grape varieties For white cur creme it’s really rare Most of the time you would have some Cabernet franc or merlot Surprisingly because definitely the Cabernet franc or the cabernet sauvignon They make great Uh sparkling wines A merlot because it’s um Rising much more in sugar and will be

More matured could be more tricky to get The perfect maturity to make sparkling Wines but definitely most of the Sparkling would have some red gravities In it yeah And we’ve got a question Regarding the labelings on the bottles Would the labeling state rose or claret Or would it use Bordeaux Border superior or any other aoc Well there’s no border superior for rose And claret bordeaux superiors in Appellation only mean to Represent either red wines or sweet Wines so with the name Or the aoc bordeaux superior is either For red or sweet ones then so they would It would be written I can’t show you the labels of the two Bottles i had today but one is written Bordeaux clere the other one is written Bordeaux jose so it has to be written This way So it’s it’s i mean it’s written on the Label To help you to make the difference Between rose and clary so we would say Bordeaux clere and we would say bordeaux Rosie Oh here’s a quite an interesting one Regarding the use of ice in rose wine Uh When we were in the rhone region this

Was called piscine can you comment on The use of ice in rose wine Well i’m not too keen on the use of ice So i definitely need uh think that The rose and the the claire are meant to Be drunk at the perfect temperature so Cool of course on fresh So definitely we can put the bottle in Highest buckets but definitely not too Keen to put some highs in the wine If you can find another way just do it Like i would use the you know i i guess You you know the granite stone you know The one you would use for whiskey that’s The one i would use for my rosie from or My claret if i don’t have a fridge Nearby so definitely Of course it’s important to drink them Fresh that’s how we appreciate them all But all the most But it’s much better to cool them down With something else than of course highs Because otherwise it would melt and Dilute the quality of your wine so Definitely we’re not talking on that And our next question is Would you say that the value of vineyard Areas for rose claret and cremont are Lower No Well no definitely not because Basically uh it’s uh the auc that you That is valuable so when you buy a plot To produce either rose cleric or

Sparkling it could be also used to Produce red and dry white bordeaux so Um The value of the land really depends on The aoc And so uh never mind what kind of color Of wine you make you make aoc border Within this plot so that’s the most Important so there’s no difference even If you buy a plot that used to produce Red wines and you want to use those red Grapes to make claret it wouldn’t change The value of your wine of the of the Plot i mean And a follow-up to a winemaking question Regarding claret after it’s been blood Off does the rest of the wine then Continue macerating to make a red yeah Yeah it does actually that’s a very Ancient method Like the historically we used to produce Claret to concentrate Our red wines so what we would do is put The grapes in tank Wait for a couple of days before we Bleed off the tank this way we change The Proportion between the juice and the Skin and of course the juice you leave In contact with the skin would be much More concentrated in color in tannin in Aromas so that was used like the the Bleeding method was used for that now uh Of course

We don’t want to waste the must So even though We focus on producing claret if we still And we will still have some Some must and some juice Captured into the mustard after the Bleeding of course we would produce some Red wines out of those must yeah Okay And our next question Did i understand correctly that you can Use up to 10 percent white in the border Rose despite the law against making rose With a blend of red and white in france It’s not a it’s not a blend of Red wine and white wine That’s that’s the difference make the Difference we are able to use 10 percent Of white grape varieties It’s not i’m not saying that we are able To mix white wine ten percent of white Wine with ninety percent so in the Regulation it is written this way i Don’t know anyone making some rosie with White grape varieties but it is in the Regulation so that’s why we Assume that you were all professional Enough to know this kind of information Which make a difference Um just for you to know for red wines in In the wrong valley and some of the Appellation in the roman valley they are Allowed to use some bioni in their red Wines

So it means that in a certain quantity They would be allowed to use some Violet which is a white grapes to Produce red wines but we’re not talking About adding white wine to red wine To produce roses so of course it’s still So just for you to understand is we we Could have Like 95 percent of red grapes in the Press and adding five percent of Sauvignon blanc for example press it all And obtain the juice that’s what it Means Thank you very much for clarifying And Here’s an interesting one regarding sort Of like a vineyard plots uh in bordeaux For people who want to reserve plots for Making roses do they usually prefer Making inexpensive red wines in a Generic aoc appellation or do they Prefer making roses now I guess it’s really a matter of markets [Music] I’m just trying to think i don’t know Anyone in bordeaux producing only rosie I’m not saying that it doesn’t exist but Uh It’s People who do have some plots in Bordeaux your Most of the time they would build a Whole range with red wine rosy wine And i think that there is a market for

Both actually So Uh it’s difficult for me to to say that It doesn’t exist Uh but um i wouldn’t say that people Would prefer to produce rose instead of Producing uh red ones it’s definitely Not the same style of wine it’s Definitely not the same the wine that You would taste at the same Moment of your day you know So there’s enough room for both style of Wines and I guess that people producing a usc’s Border nowaday would rather have a whole Range of colors instead of having just One single color which is much more Risky in terms of market You all know that we are you know uh Quite uh Uh submitted to the climate and and the Weather so It’s much more tricky when you have just One single color Okay and what would you say is your Personal favorite food and wine pairing For a claret Well i love claret with uh Sushi i love claret with uh italian food Because it’s you know there’s not much Tannin it’s um really fruity it suits Very well with the uh dessert based on On red fruits strawberry raspberry it’s A it’s really really nice

Style of Wine excellent um and i’m also quite Conscious about time and we’re just Going to go on to our last question of The day for now for those who we didn’t Manage to get to Uh many apologies uh and our last Question for today is what would you say Would be the biggest difference in style And favorite profile of the bordeaux as Opposed to the other popular sparkling Regions of france Well the grape varieties yeah you know There’s there’s no way we could produce The same uh style of cremo because we Don’t have the same gray varieties so Um it’s difficult to compare them like To cremondo or come on the borgon or the Sparkling you could find in in uk or There are so many sparkling wines around The world you know um but definitely the Style is a matter of grapevities we use And We have um Wines that could be very rich in aromas Very Not so acidic so It Still have great freshness that’s why we Use so much cabernet in cabernet franc Or cabernet sauvignon in our Sparkling wines But it’s uh truly really difficult to to Compare to the others uh well uh we

Should have a tasting of them all and And then compare them but um I’ve tasted lots of sparkling in Bordeaux and they could have their own Character of course depending on i’ve I’ve tasted some 100 percent semi young Sparkling as well in in bordeaux which Is totally different to a traditional Creme And sauvignon blanc and cabernet so Difficult to say Excellent Thank you very much for that savin uh And that’s all the time that we have Today thank you so much for watching um And again thank you sabine and to the Cibb for putting this session together The recording of the session be emailed To everyone along with short feedback And you’ll be able to watch it back on The wrct events eventshub on youtube and Can catch up on all the previous events As well as the previous sessions of this Series which looks at red wine and white Wine as well and to find out more and to Sign up for our wine qualifications Please visit our where to study page at thank you very much thank You