Term for the typical mixture ratio of varieties in the French region Bordeaux, However, the term is not entirely clear, because the actual one Cuvée is different for each area and is also based on the stocking in the individual châteaux. That means that what is growing on the winery is used. The main red wine varieties are Merlot (40% of the total Bordeaux vineyard area), Cabernet Franc (20%) Cabernet Sauvignon (20%), Carmenère. Cot and Petit Verdot, which are the main types of white wine Sémillon (50% of the white), Muscadelle and Sauvignon Blanc, However, the actual mixing ratio differs per year, which is why the information is only to be understood as an average. This is also due to many factors such as soil type. earnings. ripeness. sugar content, desired taste, desired expansion regarding durability etc. dependent. Grape varieties with only small proportions are often omitted.
The final cuvée is made year after year from Maître de chai (Cellar master) often only decided in the spring after tasting the wines. The young wines already have them malolactic fermentation (Biological acid degradation) behind. It is also decided which tranches in the Grand Vin (First wine, only this may bear the Château name) and which in the second wine received. This also as assemblage or marriage is one of the most important activities in the winery and requires a lot of experience. The quantities of grape varieties in the individual châteaux or wines are therefore only to be understood as a guideline and can fluctuate considerably from year to year. With red wines there is a rough one typicality depending on whether the wine "left" or "right" the Gironde is produced.
At the Rive gauche (left bank) predominates as the dominant variety Cabernet Sauvignon (65-70%), supplemented by Cabernet Franc (15%) and Merlot (15%), as well as small parts of the varieties Cot (1-5%) and Petit Verdot (1-5%). An absolute exception is the red wine of the Château Mouton-Rothschild with 90% and more of Cabernet Sauvignon. At the Rive droite (right bank), on the other hand, predominates as the dominant variety Merlot (60%), supplemented by Cabernet Franc (30%) and Cabernet Sauvignon (10%). The famous red wine of the Château Petrus who almost unmixed is pressed from Merlot.
With the white wines in the areas Entre-deux-Mers and Sauterne is the classic recipe for fine sweet wines Sémillon (75-80%), Sauvignon Blanc (20%) and Muscadelle (5%). There is no generally applicable recipe for dry white wines, but pure varieties are usually only made from Sauvignon Blanc. The grape varieties used are generally not listed on a Bordeaux label, as is usually the case in France. The only exception is actually that Alsace, According to the basic French understanding, it is not the grape varieties or their blend ratio that are responsible for the special nature of a wine (alone), but primarily the typical one terroir of an area. This gives the Bordeaux wines an independent style. A is also typical Barrique, Together with the typical blend of grape varieties, this results in the "Bordeaux style", which is particularly imitated in California, Australia, and South America. Another typical blend of grape varieties in France is called Rhône Recipe designated.
Images: Ursula Brühl, Doris Schneider, Julius Kühn Institute (JKI)