Everything you wanted to know about wine and the vine. The winegrower’s calendar and the winemaker’s secrets explained.

The life and culture of the vine.

The vine (of the genus Vitis in botany) is a plant of the Ampelidae family. It grows mainly in warm or temperate regions. It includes many species, including the Vitis vinifera, which provides all the grape varieties used in European winemaking.

Vitis vinifera varieties are susceptible to Phylloxera, the greatest disaster in the history of European viticulture. Since 1858 when the Phylloxera aphid was first inadvertently brought to Europe from the USA, it has been unwise to plant these varieties on their own roots.

The hardy aphid has proven impossible to eradicate. Vine grafting has therefore become an essential part of viticulture.

American rootstocks immune to Phylloxera have been imported for this purpose, and a wide selection is now available. Most of these are, in fact, based on three original American Phylloxera-resistant varieties, namely Vitis Riparia (riverbank vine), Vitis Rupestris (rock mountain vine), and Vitus Belandieri (Texan vine).

The vine is a climbing, sarmentose shrub whose main organs are; the roots, the stock (or stump), the vine shoots, the nodes, the buds, the leaves, and the fruits, which are in the form of grains gathered in bunches (grapes).

Winter to Autumn:The vine,the grape,the harvest.

The vine’s life begins at the end of winter, with the first signs of sunshine. At the end of its vine shoots, pruned by  pruning shears, appear sparkling drops: these are the “tears” of the vine, tears of joy of the old vine awakened by the thrust of a new sap.

The buds then swell and, under the influence of heat and humidity, open and purge their downy floss. They dot the vineyard with tiny, tender green leaves, in the middle of which already appear small clusters. Initially relatively slow, the leafing accelerates as soon as the ground warms up. Drunk with heat, the unruly and intrusive vine shoots lengthen. Young shoots multiply. The vine’s rapid growth sometimes makes it the victim of spring frosts.

Then comes the flowering (mid-June) when the temperature reaches 20°. The growth period having calmed down, the vine requires long days of sunshine during fertilization. The grain forms, the fruit set already breathing, feeds, and quickly gains weight and volume. At the height of development, the véraison occurs. Supplied by roots and leaves, the fruit fills with sugar until it can no longer absorb it. The grapes change colour from green to either transparent yellow or deep purple. The maturation process is completed. All that remains is the harvest la vendange which takes place between August and October. 

The Cycle of Work in the Vineyard’s Calendar.

The new cycle generally begins in October and November.

Using pruning shears, the fruit branch of the year and the useless vine shoots at the bottom of the stump are removed. The uprooting of dead vines is followed by démontage or preparatory pruning. The vine is ready for spring pruning.

Nowadays, most pruning is carried out by battery-operated shears. The pruned branches will be burned. 

In December, the same type of work continues unless there is a freeze. 

In January, pruning begins again after the 22nd, Saint Vincent’s day, the patron Saint of winemakers to direct, regulate and improve the vine’s vegetation and fruiting. An essential operation since its purpose is to train the vine. 

This pruning will last until March, followed by spreading fertilizers and grafting on the new plants. 

In April, it is the preparation and care of the soil of the vine which is undertaken. 

In May, treatments to protect the vine against parasites, insects, fungi, powdery mildew and mildews will be performed. Not so much Bouille Bordelaise (copper sulphate neutralized with lime) in a hand-pumped backpack copper sprayer, but treatment with fungicide products sprayed by tractor or helicopter.

In June, the treatments continue, to which is added the “green harvest,” which consists of cutting a certain number of bunches on the vines whose production is considered excessive.

Same work in July and August.

In September, leaf stripping is carried out at the grapes’ height, allowing more sunshine and better aeration of the bunches.

End of September, October: harvest, the culmination of the wine year

Wine:

The juice collected by crushing the grapes is called le moût. It has the property of turning into le vin after fermentation.

La vinification is the set of processes for making wine. L’élevage aims to improve and preserve wines, while l’œnologie deals with the science of wine.

The grape (le raisin) comprises the stem and the grain, whose skin encloses the pulp and the pips.

The must (le moût), obtained by pressing, contains most of the constituent elements of the grape.

 Stems and pips contain tannin, and too much tannin can give the wine a certain harshness, hence the desire to eliminate these from the must.

The pulp and the skins provide the wine with the essential elements (sugars, acids, yeasts.)

A Typical Winemaking Timeline (but there are variations)

Foulage-égrappage: elimination of stalks and as many seeds as possible.

 Cuvage: the crushed harvest is introduced into large containers made of wood (oak), cement, enameled steel, or stainless steel to undergo fermentation.

Décuvage: after about ten days, the wine can be drawn off and separated from the “marc” (residue composed of skins and seeds…)

Pressurage: pressing consists of extracting the wine from the marc by pressure and presses. 

The wine from the décuvage and the wine from the pressurage is mixed in new tanks or barrels.

Classic wine aging.

The ageing of the wine begins as soon as fermentation is finished. It is housed either in vats or in barrels.

 The main treatments for new wines are:

Des ouillages or remplissages (top-ups) to keep the containers always full so that no air pockets occur where harmful ferments could develop;

Des soutirages (racking) to separate the clear wine from the deposits (or lees) that accumulate at the bottom of the containers;

Des collages (finings) to clarify the wine by precipitating the particles still in suspension using a protein substance (albumin, gelatin, casein, or if the wine is to be vegan bentonite or charcoal .)

Des mises en bouteille ( bottling). When the wine is free of its lees, is clear, and fermentation has ceased, it can be bottled. It will then no longer require any care and will age naturally.

The mystery of ageing.

Ageing when the wine is in barrels is a natural phenomenon explained by slow oxidation resulting from a certain air absorption. But aging in bottles, which is especially sensitive in great red wines, still remains, for oenologists, a mystery to be discovered.

Some attempts at artificial aging by individuals not grasping the subtlety of these slowly and peacefully accomplished modifications have been made. They all failed. 

There are still secrets that nature refuses to reveal. Quoting Gaston Roupnel (1871-1946), historian of the French countryside.

«Il faut donc, que ce grand vin accomplisse toutes ses promesses, tempère sa violence, réalise sa grâce, achève son velours, devienne ce vin généreux dont la force semble tendresse, dont le vieillesse semble pureté d’une fleur qui s’ouvre, grâce d’une fleur qui meurt…»

“It is, therefore, necessary that this great wine fulfils its promise, tempers its violence, achieves its grace, develops it’s velvetness, becomes the generous wine whose strength seems tenderness, whose old age seems like the purity of a flower that opens and, the grace of a flower that dies.”

The post The Wine and the Vine first appeared on The Taste of France.

There are many Chateaux and domaines in Bordeaux that welcome visitors either throughout the year or just the summer months.This is a guide to visiting Bordeaux vineyards and lists some of the wine producers as well as resources to plan a wine tour of this famous region.   

After Marseille, Bordeaux is the oldest trading port in France. From Roman times the export of wine was the basis for a modest prosperity but under English rule (1154-1453), the merchants began making immense fortunes from their monopoly of wine sales to England. After the discovery of the New World, Bordeaux took advantage of its Atlantic position to diversify and extend its wine market. Today the Bordeaux region produces over 44 million cases of wine per year.

The châteaux are at the heart of the quality system in Bordeaux, the world’s largest fine wine region. A château includes a vineyard and a building, which can range from the most basic to the grandest, from historic to modern. But, the château is also the symbol of tradition and of the philosophy that a wine’s quality and character spring from the soil. Some châteaux welcome visitors for wine tasting as well as buying. The Maison du Vin and the Office de Tourisme in Bordeaux are good places to find information and are situated close to each at 3 and 12 cours du XXX Juillet respectively.

At the latter you will find precise information such as maps, vineyard guides, information on each district or appellation, in English, French, German, and many other languages as well as a host of tours.https:

At the former you will be able to attend a wine tasting in the wine bar or take a course at the École Du Vin.

There are 6000 different châteaux in the region so it would be impossible to list them all.

Lefrancophile has however listed some that have come with recommendations from our readers together with contact or reservation details.

Margaux:

Château d’Arsac, Margaux – The history of this property goes back to the twelfth century. The castle has been owned by some very famous people such as Etienne de la Boétie, Thomas de Montaigne and the Comtesse de Ségur. This “Folie Bordelaise” mixes the past and the future. The wine cellar is a gigantic vat, the only blue vat in the Médoc, there is also an ultramodern wine-barrel cellar. Contemporary art is displayed throughout the working areas.

Visitors are free to walk in the parc 0900 to 1700 throughout the year and there are various tours and tastings between these hours which require booking.Details for visits click here

Château Lanessan, Musée du cheval, Margaux – In the heart of the Médoc, this “Grand Cru” opens its wine cellar to the public. Visitors can also discover the equestrian museum with its family collection of saddles, carriages and horsey things dating from the last century. Open for tours low season 1000 to 1700 – high season 1000 to 1800 and at weekends between May and September.Details for visits click here

Pauillac:

One of the most famous areas in the Médoc wine region is the commune of Pauillac. The town of Pauillac is on the west bank of the Gironde. In the 19th century it was the bustling arrival point for transatlantic steamships, but now pleasure boats mostly use the sleepy port. There are picturesque river views from the quays and plenty of cafés serving the local wine.

Three of its chateaux are premier grand cru classé de Bordeaux selon la classification officielle des vins de Bordeaux de 1855 of the five that have that distinction.

Chateau Mouton-Rothschild uses leading artists to create its wine labels and houses a small museum of paintings on wine themes from all over the world. Tour to this magnificent estate need to be booked at least 2 months in advance.Details click here

Chateau Lafite-Rothchild is of medieval origin visits need to be booked well in advance Details click here

Equally deserving of a visit in Pauillac:

Domaine les Sadons This is a family owned estate of just 87 ares making it the smallest vinyard in Pauillac.Run with the help of their friends and producing around 6000 bottles each vintage from 3 grape varieties Cabernet Sauvignon,Merlot and Petit Verdot this vineyard is a treasure and should not be missed.Details for visits click here

St-Émilion:

To most people, St-Émilion is the appellation of a fine red wine. It is, however, also the name of a charming village in the middle of the wine-growing district. Its origins go back to the 8th century when the hermit Émilion dug out a cave for himself in the rock. A monastery followed, and by the Middle Ages St-Émilion had become a small town.

Image par antoine carrion de Pixabay

Today medieval houses still line the narrow streets, and parts of the 15th-century ramparts remain. There is also an interesting monolithic church, dug out of the chalky cliff by followers of Saint Émilion after his death.

Famous châteaux in the district include the elegant Figeac, Cheval Blanc and Ausone, all of them St-Émilion Premier Crus Classés.

Of Special Interest

• Le Train des Grands Vignobles – Saint Emilion – During 35 minutes, discover by train the most prestigious châteaux of Saint-Èmilion, as well as the vineyards and monuments. Commentary in French and English. Departure every day from June 1st to November 30th, and Sundays and National Holidays in Winter in an enclosed train.      Details click here

• Château Rochebelle, Saint-Emilion Grand Cru Classé, covers 3 hectares of vines in this family-run wine estate dating back five generations and with a superb view over the Dordogne valley. . The vineyard is planted with 85% Merlot and 15% Cabernet Franc and the plants boast an average age of 45 years.Barrels are stored in stunning monolithic caves.1st April to 11th November:Open every day0930-1200 and 1400-1800 Winter period:Open Monday to Friday0930-1200 and 1400-1800.

You can co ordinate your visit to this estate with the Train des Grand Vignobles or independently

Booking details click here Tel.+33 5 57 51 30 71

Ecomusée du Libournais, Musée du Vigneron, Montagne:At the end of 2016, the EcoMusée de Montagne closed its doors. The Libournais Ecomuseum Association continues the adventure with new projects and is deserving of support. Currently the temporary exhibition is held in a room at Château Petit Faurie de Soutard 33 330 Saint-Emilion.

Information and reservation by appointment click here                     tel+33 6 37 64 81 36

For more information about what to see and do in saint-Émilion,     contact the Office de Tourisme de Saint-Émilion                                   Place des Creneaux, 33000 Bordeaux.                                            Open 7 days a week in the summer 1000 to 1300 then 1400 to 1800.

Tours of the city, monolithic church, catacombs, Saint Èmilion’s cell, cloisters. Tours of the vineyards are also available.

From an original article LeFrancophile.com

The post Visiting Bordeaux Vineyards first appeared on The Taste of France.