Wednesday, July 30, 2008

A Toast to Burgundy

A Toast to Burgundy…
While Burgundy has only two main grape varieties you would be very foolish to think that that’s where the story begins and ends. If you were lost in Bordeaux’s Chateaux then you will certainly be scratching your head in Burgundy’s communes. Burgundy differs in many ways from Bordeaux, here there is no blending of different grape varieties, reds are made exclusively from Pinot Noir and whites are made from Chardonnay. Following the French Revolution the vineyards of Burgundy were taken back from the Church and distributed among the regions peasants. They had no reputation of their own, so these new owners sold their wine under the name of the village where the grapes were grown. Today while the label on a Bordeaux wine bottle will usually bear the name of the Chateau, on Burgundy wine labels you will find the name of the commune or village and the name of the producer will usually be found in very small print.

Over time the best vineyards within these communes developed a reputation for the wine that they were producing and became more famous than the village. These vineyards are known as Premiers Cru (first growth) and Grand Cru (great growth), the better and the best. Grand Crus are so grand that their labels don’t have to mention which commune they come from. There are two other levels of quality, the simplest is Bourgogne, made from grapes grown anywhere in the region. Next are wines with a hint of origin such as Bourgogne Hautes Côtes de Nuits.

French Inheritance Law further adds to the confusion. On the death of the owner, rather than one person inheriting the vineyard as a whole, by law, the estate must be divided between the beneficiaries. As generations have come and gone and families have intermarried, estates have been created that now consist of small plots spread across various village appellations. This results in numerous different estates, bearing a very similar name but the quality of the wine can vary dramatically. While a Medoc Chateau may produce 25,000 cases of the same wine annually, the Burgundian winemaker may only produce one tenth as many bottles and he will then divide that production among several different appellations. He may make as little as one barrel of a particular wine!

Our trip around Burgundy begins about 100 miles south of Paris in the region of, Chablis. While it is famous all over the world this region is tiny, covering just 15km x 20km with 27 communes either side of the Serein River. The soil is Kimmeridge Clay with a ridge of chalk that extends from Sancerre in the Loire Valley up to the White Cliffs of Dover. This is where some of the worlds driest and most minerally Chardonnay is produced. You will often find a flinty note and great elegance. Some winemakers will age their wine in new oak barrels while others take pride in the fact that their Chablis has no oak character at all. In this little are you will have a choice of Chablis, Chablis Premier Cru and Chablis Grand Cru, the later coming from the best vineyards which lie in one small area just north of the town. Chablis is recommended with grilled fish but is also a good companion with white meat and even curry or tandoori.

About 200km further south we come to the Cote d’Or, the Hill of Gold. It is home to many Grand Crus in the villages of Aloxe Corton (where we find the Corton Charlemagne), Puligny and Chassagne Montrachet. The Cote d’Or’s other famous white wine village Mersault doesn’t have a Grand Cru but wines from Premier Cru vineyards are certainly worth a try. The characteristic of whites from this area is a combination of nutty, buttery richness with a mineral note. Wines here are never cheap so a little knowledge goes a long way. For the best of the reds Cote de Nuits, in the northern part of the region, is the home of many of the most intense Burgundy wines. Seek out the villages of Gevrey Chambertain, Morey St Denis, Chambolle Musigny, Vougoet and Nuits St Georges. The flavours here range from raspberry to blackcurrant to liquorice. They are robust , elegant red wines with an intense, fragrant bouquet. Enjoy with roast duck and red meats.

Heading further south we come to Cote de Beaune, which begins just a few miles south of Nuits-St-Georges around the village of Ladoix. The Côte de Beaune appellation is given to wines coming from the city of Beaune but also from 16 villages around it such as Auxey-Duresses, Chassagne-Montrachet, Ladoix, Saint-Romain and Savigny les Beaune. Red Côte de Beaune are noticeable for their aroma and their warm bouquet. They have a tendency to a slightly lighter body than those of Côtes de Nuits. Raspberry comes to the fore and sometimes beautiful floral plummy characters. The finest Grand Cru can imporve over decades. Lesser wines are best drunk in the 10 years after the harvest.

Next on route is Cote Chalonnaise, where white wines prevail. For the most interesting you will need to head for the hills where St Veran and the popular Pouilly Fuissé are produced. Although Pouilly Fuissé should be drunk within 5 years, it could be forgotten in a cellar and possibly age for 20 years or more! Pouilly Fuissé should not be confused with Pouilly Fumé, a white wine from the Loire Valley.

Pinot Noir around the World
Pinot Noir is the most widely planted red variety in New Zealand. In the late 1980’s and early 1990’s, low annual sunshine hours discouraged the planting of red varieties. But winemakers had great hopes for Pinot Noir. The initial results were not promising, however in recent years Pinot Noir from Martinborough and Central Otago has won several international awards making it one of New Zealand's most sought-after varieties. Several vineyards such as Martinborough Vineyards, Murdoch James Estate and Ata Rangi consistently produce interesting, complex wine. New Zealand Pinot Noir is fruit-driven, it tends to be quite full bodied, very approachable and oak maturation tends to be restrained. High quality examples are distinguished by savoury, earthy flavours with greater complexity.

Pinot Noir is also produced in several wine growing areas of Australia, notably in the Yarra Valley, Geelong, the Bellarine Peninsula, Beechworth, Whitlands, South Gippsland, Sunbury and Mornington Peninsula in Victoria, Adelaide Hills in South Australia and Tasmania. In Austria, Pinot Noir is sometimes called Blauburgunder, Blue Burgundy and produced in Burgenland and Lower Austria. Austrian Pinot Noirs are dry red wines similar in character to those of Burgundy and mostly aged in French barriques. In Germany it is called Spätburgunder, and is the most widely planted red grape. Historically much German wine produced from Pinot Noir was pale, often like rosé. However recently, despite the northerly climate, darker, richer reds are being produced, often barrel aged, in regions such as Baden, Palatinate (Pfalz) and Ahr. In Italy, where Pinot Noir is known as Pinot Nero, it has traditionally been cultivated in the Alto Adige, Collio Goriziano, Oltrepò Pavese and Trentino regions to produce Burgundy-style red wines. Cultivation of Pinot Noir in other regions of Italy, mostly since the 1980s, has been difficult due to climate and soil conditions.

David’s Top Tips of the Week

Just arrived at The Wine Vault, a new range of Australian wines from Salena Estate http://www.salenaestate.com.au/ Check out http://www.dennisonwines.com/ for more information

Weekend Wine Tastings at The Wine Vault every Friday & Saturday 10.30am to 6.00pm.

Wednesday, July 23, 2008

It's a long long way from Clare Valley to here ...

It’s a long long way from Clare Valley to here ….

You might be surprised to learn that Ireland has a wine drinking tradition dating back about 2000 years. Until recent times we would have had images of the French spending hours over dinner with their bottle of ‘Rouge’. But this banquet was happening in Ireland in Celtic times. One King of Connaught is reported as constantly ‘going from one feast of purple wine to another’. In the 11th century the Norsemen of Limerick paid an annual compliment of ‘a casket of red wine for every day of the year’ to Brian Boru. During the 18th century Ireland flowed with wine. In 1740, 1000 caskets of wine shipped from Bordeaux to England while 4000 shipped to Ireland!

Consequently, the Irish Wine Geese, the Irish citizens who left their homeland after the Battle of the Boyne and the Battle of Kinsale, have played a key role in the world’s wine trade since the early 1700’s. These ties can be found almost anywhere wine grapes are planted, from France to America, South Africa to Australia. The list of Irish wine achievers is incredible. James Concannon, born on the Aran Islands, settled in California’s Livermore Valley in 1883 and was one of the first wine makers in the area. His family has made wine there ever since. The Irish emigration Down Under was of course significant, which is why you’ll find vineyards with Irish connections in New Zealand, South Africa and especially Australia. One of the most famous wineries in Australia’s Clare Valley, Jim Barry Wines, has Irish ancestors. His Armagh Shiraz, has often been rated as one of the top wines in Australia. The Margaret River region, in South Western Australia, is home to Leeuwin Estate, one of the world’s most remote wineries. Its founder Denis Horgan, whose great-grandfather fled County Cork after the potato famine, went on to become the first premier of Western Australia in the 1880’s.
Australia's first vineyards were planted in 1788 in a small area near the Sydney Harbour Bridge. The climate there, however, didn’t suit vines and so winemakers had to seek out drier conditions in a region a little further up the coast, now the well-known Hunter Valley. Having faced many difficulties these early Australian winemakers eventually achieved considerable success. At the 1873 Vienna Exhibition the French judges, tasting blind, praised some wines from Victoria, but withdrew in protest when the provenance of the wine was revealed, on the grounds that wines of that quality must clearly be French. Australian wines continued to win high honors in French competitions. A Victorian Syrah (also called Shiraz) competing in the 1878 Paris Exhibition was likened to Château Margaux. Since then, Australia has rapidly become a world leader in both the quantity and quality of wines it produces.Today there are vineyards planted throughout all 63 designated wine regions totalling 170,000 hectares.

The late 1990’s saw an explosion of rich jammy reds and tropical fruity whites make their way onto our Wine Shop shelves and at a price where few other countries could compete. So we are all probably now familiar with the fact that, yes, Australia makes great Shiraz, but there's lots more to enjoy. Over 130 grape varieties are used to make wine in Australia and most people can only name about a dozen... What could you be missing out on? Nevertheless the classical varieties still dominate, Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling.

Shiraz…!
Shiraz is the most widely planted grape variety in Australia and represents 26% of all wine production. It is without doubt Australia's favourite red variety, both domestically and internationally. Ripe fruit, a fleshy mid palate, soft tannins and a kick of American oak is the template of the Shiraz from the Barossa Valley, McLaren Vale and Hunter Valley. But the beauty of Shiraz is that it can flourish in a range of climates. The cooler regions of Central Victoria, Coonawarra and Padthaway are also known for structured wines with black cherry, pepper and spice characters rather than the chocolate and stewed plums found in warmer climates. With an Australian Shiraz, barbecued food and well-flavoured cous-cous are great. Rich beef stews and all duck and game dishes go very well. Venison is particularly good. Our old friend to The Wine Vault, Will Nairn of Peel Estate in Western Australia is now producing a Sparkling Shiraz and brought a few cases on his last visit, for something different to impress your friends, try with rich pâté or terrine.

Chardonnay…!
Due to the highly oaked styles of the early 90’s, many people boycotted Chardonnay, preferring instead the fresher, more delicate white wine varieties, however it is again gaining popularity. 20% of all wine production in Australia is in fact Chardonnay. Chardonnay to a winemaker is like a blank canvas to an artist, the base flavour is generous, but relatively neutral so the winemakers individuality can be expressed through the winemaking techniques he uses. The style of Australian Chardonnay is difficult to categorise. Grown in warm climates, such as the Riverland or Sunraysia, the flavours are rich, ripe and uncomplicated and the structure is mouth filling and round. Flavours such as ripe peach, fig and melon are common in these wines. In cooler climates, such as the Yarra Valley and the Adelaide Hills, the structure is tighter and leaner, with flavours of lemon, grapefruit and green apple. Secondary characters of nuts, toast and vanilla come from oak contact where as butteriness comes from malolactic fermentation and creaminess from yeast lees contact. Shellfish cries out for a crisp, fruity Chardonnay while a full-bodied Chardonnay with oak will go very well with rich pâtés and also with creamy pasta and chicken dishes.

Cabernet Sauvignon…!
Cabernet Sauvignon accounts for 17% of all wine produced in Australia, where it was praised for its elegance, structure and purity of fruit. Cabernet Sauvignon is seen as the exact opposite of Shiraz refined and reserved. The variety is at home in the southern region of Coonawarra where it thrives in the terra rossa soil, producing deeply coloured, firmly structured wines with great ageing potential. The long, cool growing season allows for amazing intense berry flavours. Cabernet also shines in the Margaret River where the climate is very similar to that of Bordeaux. Beautifully balanced wines with fresh berry fruit and fine tannins are the hallmarks of the Margaret River wines. Some of Australia's oldest Cabernet Sauvignon vines can be found in the Barossa Valley. This state escaped phylloxera and so 100-year-old vines survive there. The yield and berry size is incredibly small, yet the colour and flavour is extraordinary. In cooler climates, mint and leafy characters intermingle with blackcurrant and red berries. In warmer climates, chocolate and tobacco characters can be found. Cabernet Sauvignon is definitely best with flavoursome meat dishes, roast lamb and pork are especially good, so too are meaty casseroles or salami. A delicious choice to follow this would be a mature hard cheese.
Wine is special in that every wine is different. The more you focus on the diversity and the more you seek it out, the more you will enjoy wine. There is a whole world of enjoyment if you dare to dabble…

http://www.winediva.com.au/grapes/chardonnay.asp

Wednesday, July 16, 2008

The Italian Adventure

The Italian Adventure …
Any wine enthusiast who claims not to be confused by Italian wines is either trying to kid you or kid themselves… Italy is without doubt, the most complicated wine producing country in the world and is home to some of the oldest wine regions. Long before the Romans started to develope vineyards in the 2nd Century B.C. the Greeks were producing wine there. Now 2000 years on, Italy remains one of the world's finest producers of wine, responsible for almost 20% of world production.

Most of us will be familiar with the regions of Bordeaux and Burgundy and the more popular red grape varieties of Merlot, Cabernet Sauvignon and Shiraz but lets venture a bit further. From Sangiovese to Trebbiano, Montepulciano to Bardolino choosing an Italian wine to swish down with your pizza or Friday night lasagne might feel like a daunting task, but don’t stick to the old reliable, bear in mind Italian wines are made for Italian food. The two go hand in hand. With hundreds of wines to choose from, it can be quite an adventure. Trying to make sense of the wine terms and names, figuring out the Italian wine classification systems not to mention familiarising yourself with the many grape varietals.

Italian wines can be divided into two main categories: Table Wines or Vino da Tavola and higher end wines where you will see the letters D.O.C. on the label, Italy’s version of the French Appellation Controlee. Then there are the better areas, which are labelled D.O.C.G. denominazione di origine controllata e garantita.

So lets start our tour of Italy in the Northwest, Piedmont region, home to the most famous wine and probably Italy’s top wine, Barolo made from the Nebbiolo grape. A good Barolo is worth keeping for at least 10 years before opening, so keep an eye on the vintage before buying, especially if you plan on having it with dinner later. This wine has a dark colour and is high in tannin and acid. They are complex and smell of black fruit, mushrooms, even truffles. Barbaresco, is its younger brother, also produced from the Nebbiolo grape. The main difference between the two is that the tannins of Barbaresco tend to soften faster, which makes the wine more approachable to drink at an earlier age but won't allow it to age for as long as a traditionally made Barolo. These wines welcome the challenge of being paired with strong flavoured meats and cheeses and will compete well with spicy Italian meats and well-aged Parmesan cheese.

The other major red grape of the region is Barbera. These wines are almost purple in colour, have a taste and smell of red fruit with good acidity. On the white side this area produces some delicious Muscats, Chardonnays and Pinot Grigios. Piedmont’s top white grape is the Arneis, which produces lovely aromatic spicy dry wines. But the whites you are most likely to come across in your local wine shop are made from Muscat; the sparkling Asti Spumante and semi sparkling, lower alcohol Moscato d’Asti. The perfect warm weather drink.

Moving on to the Northeast we find a range of Italy’s most distinctive wines and more confusion. The most famous reds in this area are Valpolicella and Bardolino of the Veneto, when they are good have a wonderful cherry flavour. Now just to be clear, Valpolicella is not a grape variety, it’s a wine named after the wine region that produces it. More than likely you will not be familiar with the grape varieties that make up the blend for Valpolicella wines. In fact, if there is one thing Italy has, it’s a lot of wine grapes that you’ve probably never heard of! Valpolicella is made up primarily of three different grape varietals; Corvina, which makes up 40 to 70% of the blend, Rondinella 20 to 40% and Molinara 5 to 20%. These three grapes were probably chosen because they ripen at the same time and they compliment one another very well. In order to avoid disappointment when choosing a Valpolicella look for one that is labelled ‘Classico’ which refers to the best part of the wine region. Beware of the word ‘Superiore’ though, as this can mean that the wine has been aged in a barrel for a year.

Amarone della Valpolicella is a typically rich Italian dry red wine made from the partially dried grapes. Grapes are harvested perfectly ripe in the first two weeks of October. They are then allowed to dry, traditionally on straw mats. This process is called ‘rasinate’ (to dry and shrivel) in Italian. This concentrates the remaining sugars and flavors with the result; a wonderful raisiny wine which goes down well with Parmesan cheese dishes.

The better known white wine of the North East, which you will be familiar is Soave. The picturesque town of Soave is situated to the east of Verona. It is surrounded by ancient walls and dominated by a medieval castle. Only grapes grown on the hills around this town are used to produce Soave Classico. When it’s good it can have a delicious almond flavour. Ideal companion for hors d'oeuvres, white meats and all kind of fish dishes. Again look out from the word ‘Classico’ on the label to avoid disappointment.

The road southward takes us to Central Italy to the cities of Florence, Rome and Sienna and the regions of Tuscany, Umbria and the Marches. This is home to the familiar wines; Chianti, Brunello di Montalcino, Orvieto and Montepulciano d’Abruzzo. Chianti wines used to be light, herby reds but today due to better wine making techniques the wines are much more interesting which age for longer. The vine covered hills of Chianti are divided into several sub regions. The word ‘Riserva’ on the label provides an official indication of barrel-ageing. Unlike Cabernet Sauvignon, for example, Chianti doesn't do well by itself, but when paired with food, Chianti shines. It’s acidity pairs well with acidic foods like tomatoes and cuts through rich dishes like braised rabbit. Sangiovese is the main grape used in Chianti. It is medium bodied with a firm, dry texture and a tannic backbone that allows for moderate aging. Sangiovese has a floral bouquet, cherry aromas and flavors may evolve into leather and tobacco with age.

Now moving over to the Abruzzo area, located in south Central Italy between the central Apennines and the Adriatic coast. Abruzzo is picturesque in its scenery with many old villages and a countryside rich with historic sites. It is often said that Abruzzo has as many castles as it does sheep. Most of this region has remained locked in medieval times making Abruzzo the first stop for those seeking to take a glance at the past or a chance to see nature as it was hundreds of years ago, unspoiled and perfect. The most famous red of this area is the Montepulciano d’Abruzzo, made from the Montepulciano grape! This can be a very tasty chocolatey wine and should be drunk within 3 to 4 years. Not to be confused with Vino Nobile di Montepulciano, which is a whole other story.

The whites of Central Italy are a very mixed batch. Worth trying are: Tuscany’s tangy Vernacchia di San Gimignano, or the honeyed nutty wine of Orvieto in Umbria. Some Frascati’s can be terrific. Verdicchio also can be deliciously rich with notes of almond, green apple and lime. Again best drunk within 2 years, while they are young and fresh.

Southern Italy, the foot and the islands until recently had not been known for great wine but is deserving of a little mention. In recent years, new technology and a modern approach have seen vast improvemnts in wine production. Red wines tend to be full bodied, beefy and chocolatey. You will need to be careful when choosing a white as they can be quite dull, but Fiano di Avellino from Campania can have an attractive honey and plum character while good Greccheto in Umbria can be both creamy and rich.

Just a few other words that may make reading the label a little easier.
Amabile - medium sweet
Azienda - estate
Bianco - white
Cantina - winery
Dolce - sweet
Rossa - red
Rosato - rose
Secco - dry

David’s Top Tips of the Week

Wine Loyalty Cards available at The Wine Vault, High Street. Buy 12 bottles of wine and receive 1 free.

Look out for this years slow food festival of the year – Terra Madre Ireland 2008 will be held in Waterford 4th to 7th September, bringing together Artisan food producers from all over the South East … an event not to be missed. For more information, visit http://www.terramadreireland.com/

Weekend Wine Tastings at The Wine Vault every Friday & Saturday 10.30am to 6.00pm.

Wednesday, July 9, 2008

Host Your Own Wine Tasting Soiree

Host your Own Wine Tasting Soiree

Whether or not the sun will come out tomorrow, it is time for us to come up with a new excuse to invite our friends and family around and have some fun. With the barbeque grill gathering dust, how about hosting your very own Wine Tasting Evening. To begin, you don’t have to know a lot about wine – a keen interest in wines and an appetite to learn is all that’s required. Nowadays, there is an overwhelming amount of information about wine available from all media sources. The internet is filled with wine facts and statistics making it possible to find out about any wine, grape variety, wine region and so much more with a simple click of a button. When deciding on a theme for you wine tasting, your local wine shop is always there to advise you and would be more that happy to assist you in choosing a good selection of wines.

Preparation for a wine tasting evening can be as simple or as fussy as you like.
Most importantly you will need people, wine and glasses. Twelve to sixteen guests is a nice size crowd to invite – one bottle of wine can serve up to sixteen guests (2oz taste each). Then, decide on a wine theme for the evening. You can choose any concept you like but it is a good idea to have a specific wine focus, whether it is grape variety, vineyard, wine region or vintage so that it is more interesting to discern each wine and critique accordingly. If you are a beginner, try to stick to more basic wines at the start. Six wine types is a good number to serve your guests in order to add depth and enthusiasm to the wine debate that unfolds.

You will need a lot of wine glasses. Try to use smaller wine glasses. I would suggest borrowing glasses from family and close friends or alternatively, you could purchase a nice selection of suitable wine glasses if you plan on hosting future wine tastings. Set up the wine glasses, 6 per person. It is a good idea to label each glass
1 to 6, so that each wine can be identified. (If you chose to host a blind wine tasting, cover each wine bottle with a paper bag and ask your guests to identify and rate each wine by the scoring methods that you decide to use). When you’re ready, pour each glass maybe a third of the way full. Examine the wine both from the side and top of the glass – it’s colour, depth & intensity. Always hold the glass by the stem so your hand doesn’t warm up the wine. Next, swirl the wine around to allow oxygen into the wine and the aromas to release. Smell the wine and try to recognize familiar scents (see below). Take a mouthful and swish the wine around every part of your tongue. Your tongue has ‘zones’ for each type of flavour – the tip senses sweet, the front sides salt, the back sides acid and the very back bitter. (visit http://www.wineboard.ie/ for more information on how to taste wines) Now the fun starts, comment on the wine, compare notes and rate the wine verbally amongst your guests. It is also a good idea to make tasting notes as you go along in order to review each wine at the end of the evening.

If you decide to serve food, try to keep it simple so that palates are not overwhelmed. A good cheese plate with crackers or crusty bread always goes down well. Fresh fruit and nuts can also be nice accompaniments, especially if they enhance the flavours of the wines. (For example: When tasting Shiraz wines with strawberry/pepper tones, sprinkle some ground black pepper on a fresh strawberry and take a bite before sampling the wine - taste the difference!). Water is a must – have still and sparkling readily available for your guests to cleanse their palates between each wine tasting. Have a bowl (spittoon) at hand for those who prefer to emit their wine after swishing it on the tongue.

If you like, hand out comment cards/scoring sheets to your guest so that they can evaluate each wine. You may choose to rate the wines on sight, smell and flavour/texture (eg 1 to 5) – create a method to suit you and your guests.

Here are some flavours to look for in wines:

Spices – cinnamon, cloves, black pepper, liquorice, mint, vanilla
Nuts – almonds, hazelnuts
Flowers – rose, violet, white flowers
Fruits – apple, apricot, banana, cherry, citrus, fig, tropical fruits, orange peach, pear, plum, raisin
Berries – blackberry, raspberry, strawberry
Plants – grass, oak, tea, tobacco, general wood


After each wine has been tasted, it is nice to sit back and discuss each one. You will be amazed how your guests’ tastes and preferences vary, fuelling light debate. At the end of the evening, each of your guests will have decided on their favourite wine and will leave knowing their new found likes and dislikes. If your first wine tasting evening is a success, suggest monthly wine tasting evenings to your guests and take it in turns to be the perfect host.


David’s Top Tips of the Week

· The Wine Vault is now offering Wine Tasting Theme Collections to suit your Wine Tasting Evening – for more information, please visit http://www.dennisonwines.com/.

· Le Nez du Vin – this is a set of wine tasting aromas that will enhance your Wine Tasting - both educational and fun http://www.nezduvin.co.uk/

· Weekend Wine Tastings at The Wine Vault every Friday & Saturday 10am to 6pm

Wednesday, July 2, 2008

A Taste of Bordeaux

A Taste of Bordeaux…
When thinking of Bordeaux many of us would envisage lush vineyards laden with ripening grapes. Being the world's largest wine region, there are approximately 120,000 hectares of vines there, with a planting density of almost 6,000 vines per hectare, so at least 720 million vines in Bordeaux alone, all pruned annually, each one by hand. But as in many areas, Bordeaux can also experience some of the most bitterly cold winters, where dedicated teams of people work their way through rows of bare vines pruning as they go. This is a picture repeated all over the world, every year, although particularly in Bordeaux.

The wine regions of Bordeaux lie in the area around the city of Bordeaux within the Gironde department of Aquitaine. The Gironde River divides the region. The Left Bank area includes the Médoc and the sub-regions of St-Estèphe, Pauillac, St.-Julien and Margaux. The Right Bank includes the sub-regions of Saint-Émilion, Pomerol, Bourg and Blaye. Other wine regions include the area of Graves, which is south-east of the Médoc and includes the sub regions of Pessac-Léognan, Sauternes and Barsac. Across from Graves, on the Right Bank, is the Entre-Deux-Mers area between the Gironde and Dordogne rivers. So with all of these sub regions and different laws governing each it’s little wonder that most people find themselves mystified by the complexity of it all.

While winemaking styles vary, the general rule is that the Left Bank produces red wines predominately from the Cabernet Sauvignon grape. The land here is mostly graves or gravel. The Right Bank tends more towards Merlot and the less well-known Cabernet Franc. Here limestone, clay and sand are more prominent. The Graves area produces both red wine and white wine from the Sauvignon Blanc and Sémillon grapes. The area of Sauternes and Barsac, which lies south of the city of Bordeaux, are better known for their dessert wines.

All of these regions have their own Appellation and Appellation d'origine contrôlée, laws which dictate the composition of their vineyards, time of harvest and suitable yields as well as various winemaking techniques. Bordeaux wine labels will include the region on the front if all the grapes have been harvested in a specific region.

Let’s take a mosey around the area to see what we can uncover. Firstly to The Medoc located on the Left Bank of the Gironde estuary and to the north of the city of Bordeaux, it is home to around 1,500 vineyards. 40 million bottles of full-bodied fruity red wine are produced here each year. Oak, red fruits, spices & vanilla are the typical aromas of these wines with perfect food pairings to roasted red meats, game and cheeses.

Next we find the area of Margaux, which lays on a soil of white gravel - a special kind of gravel brought from the mountains by the river. Château Margaux is, of course, the most famous Chateau in this area covering approximately 100 hectares (250 acres). They are 18 Grands Crus Classés (great growths) in Margaux. The area produces the most delicate and elegant wines of the Médoc, 9.5 million bottles of medium to full bodied red wine each year that can be aged for 5 to 25 years. Some vintages to look out for 2005, 2003, 2000, 1998, 1995, 1990, 1989, 1986, 1982. Distinctive aromas of Margaux wines are red fruits, toast, coffee and truffles. Try them with roasted duck, game or red meats or a fine cheese board.

The area of Graves is next on our journey lying just outside the city of Bordeaux. It gets its name from the soil; a mix of gravels, clay and sand carried out by the river. The red wines here are recognizable by their garnet red colour, rich, attractive and more robust than the other Médoc wines. Two third of Graves wines are white and are among the best white wines in Bordeaux, they are generally fresh, fruity and dry or semi-dry. The appellation of "Graves supérieurs" is strictly reserved to sweet white wines.

Then on-route we find Sauternes – The King of Sweet Wines. Sauternes is made from Sémillon, Sauvignon Blanc and Muscadelle grapes that have been affected by noble rot, causing the grapes to become partly raisin; this results in concentrated and distinctively flavoured wine. Production can be unpredictable, with widely varying harvests from vintage to vintage, so you can expect to pay quite high prices for these delicacies. The most famous estate in Sauternes, is the Premier Cru Supérieur Château d'Yquem, with Irish connections to Patrick Mac Mahon, dating back to 1877. Impress your guests by serving with Foie Gras, Asparagus, Lobster or trout.

Moving further along and deserving of a little mention is Entre Deux Mers; not exactly between two seas but between the two rivers; the Dordogne and Garonne. Entre-Deux-Mers produces a very good dry, fresh and fruity white wine from the Sauvignon Blanc, Sémillon and Muscadelle grapes. Winemakers prefer to keep their best grapes for Entre-Deux-Mers instead of Bordeaux AOC. However because of the compact soil, this is not the best place to grow vines in Bordeaux.

Hopping across then to Saint Emilion the oldest wine area of the Bordeaux region. This is a World Heritage site, with fascinating Romanesque churches and ruins stretching all along steep, narrow streets. The Romans planted vineyards here as early as the 2nd century AD. Saint Emilion wines are considered the most robust of Bordeaux. They are full-bodied, very rich and reach maturity quicker than other red Bordeaux. As in Pomerol and other appellations on the right bank of the Gironde, the primary grape varieties used are Merlot and Cabernet Franc, with relatively small amounts of Cabernet Sauvignon. Typical aromas would be Truffles, Toasted bread and stewed red fruits. Try with Mushrooms, Game, Salmon, Roasted Lamb.

Exploring further on the right bank we come across the smallest wine producing area in the Bordeaux region with 800 ha, Pomerol. It is more a community where the vineyards are family-shared. You will not find typical huge Bordeaux chateaux as in the Médoc, however Pomerol hosts one of the most famous of all: Chateau Pétrus. Pomerol wine can be very robust but they have an exclusive velvety quality. Pomerol is at its very best when the bottle reaches the age of 15! Lying close by is Fronsac set in a lovely area of hills along the Dordogne and l'Isle rivers. Until the 19th century Fronsac wine was one of the most popular in the region. Merlot is the most important grape here giving to the wine body and richness.

Finally we reach Côtes de Bourg located on the right bank of the Dordogne at the point where it meets the Gironde river. South of Blaye, the small appellation around the village of Bourg produces about 31 million bottles of medium-body red wine from the Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec grapes. The wine from Côtes de Bourg is quite tannic with strong aromas of red fruits. You can age this wine from 2 to 5 years with recommended vintages 2003 and 2005. Serve with grilled meats, veal, turkey or pâté.

When you’ve finished exploring the area of the Haute Gironde and enjoying a game of Boules with the locals, you can hop on the car ferry at Blaye that will take you back across the estuary to the Medoc, where you can start all over again…

David’s Top Tips of the Week

§ If you can’t light the BBQ, why not have some friends round for dinner with a difference. Host your own ‘Wine & Food Tasting’…Watch out next week for our Top Tips
§ Check out Aer Arann http://www.aerarann.com/ for frequent flights between Waterford and Bordeaux this summer.
§ Weekend Wine Tastings at The Wine Vault every Friday & Saturday 10.30am to 6.00pm.