Term for the typical mixing ratio of varieties in the French region Bordeaux, The term is not very clear, because the actual Cuvée is different for each area and is also based on the tillering in the individual châteaux. That is, it is used that which grows on the winery. The most important red wines are Merlot (40% of Bordeaux total area under vines), Cabernet Franc (20%) Cabernet Sauvignon (20%), Carmenère. Cot and Petit Verdot, which are the most important white grape varieties Sémillon (50% of white), Muscadelle and Sauvignon Blanc, However, the actual mix ratio differs by vintage, so the information is to be understood only as an average. This is also of many factors like 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 from year to year Maître de chai (Butler) often decided only in the spring after tasting the wines. The young wines then have the malolactic fermentation (Malolactic fermentation) behind. It is also decided which tranches in the Grand Vin (First wine, only this may carry the Château name) and which in the second wine received. This one as well assemblage or Marriage (marriage) named process is one of the most important activities in the winery and requires a great deal of experience. The grape variety data for the individual châteaux and wines are therefore to be understood only as a guideline and can vary considerably from year to year. For red wines, there is a rough typicality depending on whether the wine is "left" or "right" Gironde is produced.
At the Rive gauche Cabernet Sauvignon (65-70%), supplemented by Cabernet Franc (15%) and Merlot (15%), as well as possibly 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 share of Cabernet Sauvignon. At the Rive droite (right bank), however, usually outweighs the dominant variety Merlot (60%), supplemented with Cabernet Franc (30%) and Cabernet Sauvignon (10%). An outlier is here the famous red wine of the Château Pétrus, the almost unmixed from Merlot is pressed.
For the white wines in the areas Entre-deux-Mers and Sauterne is the classic recipe for sweet wines Sémillon (75-80%), Sauvignon Blanc (20%) and Muscadelle (5%). There are no general prescriptions for dry white wines, but varietal wines are usually only from Sauvignon Blanc. The grape varieties used are generally not listed on a Bordeaux label, as is usually the case in France. An exception is actually only that Alsace, According to French basic understanding are not the grape varieties or their blend ratio for the specific nature of a wine (alone) responsible, but primarily the typical terroir of an area. This gives the Bordeaux wines an independent style. Typical is also a Barrique, Together with the typical grape variety mixture this gives the "Bordeaux style", which is imitated particularly in California and also in Australia and in South American countries. Another origin typical Rebsorten-Verschschnitt in France is called Rhône Recipe designated.
Pictures: Ursula Bruehl, Doris Schneider, Julius Kühn Institute (JKI)