Wine Regions: Bordeaux & Rhône (Lecture Notes)

Vocabulary flashcards covering key concepts, terms, and distinctions from Bordeaux and Rhône lecture notes.

Bordeaux

Largest wine region in France (AOC). Located in Western France with a maritime climate, defined by the Gironde estuary and two banks (Left Bank and Right Bank), known for age-worthy, prestige wines.

AOC (Appellation d'Origine Contrôlée)

French regulatory system that defines where wine can come from and which grapes, yields, and methods may be used.

Left Bank (Bordeaux)

Gravel soils; Cabernet Sauvignon-dominant; produces more structured, age-worthy wines.

Right Bank (Bordeaux)

Clay/limestone soils; Merlot and Cabernet Franc-dominant; wines tend to be juicier and more approachable when young.

Entre-Deux-Mers

Central Bordeaux region between the Garonne and Dordogne rivers; large production area often used for regional or varietally labeled wines.

Merlot

Dominant Bordeaux grape overall; especially prevalent on the Right Bank and in the Center, contributing softness and fruit.

Cabernet Sauvignon

Dominant Left Bank grape; thrives in gravel soils with good drainage; high tannin and aging potential.

Garonne and Dordogne (rivers)

Two rivers forming the Gironde estuary that influence Bordeaux's climate and geography, contributing to the left/right bank layout.

1855 Classification

Historic ranking of 61 Bordeaux estates into five growths; created for marketing during a World's Fair; top tier includes First Growth estates.

First Growth (Premier Cru)

Top tier of the 1855 classification; originally four estates, later including Mouton Rothschild; examples include Lafite, Latour, Margaux, Haut‑Brion, Mouton Rothschild.

Sauternes

Sweet white wine from the Sauternes region; famous for noble rot (Botrytis cinerea) concentrating sugars; mainly Sémillon with occasional Sauvignon Blanc and Muscadelle.

Barsac

Village within the Sauternes area that can use its own name on wine labels; related to Sauternes-style dessert wines.

Noble Rot (Botrytis cinerea)

Mold that dehydrates grapes, concentrating sugars and flavors; essential for many high-end sweet wines like Sauternes when conditions permit.

Saint-Émilion Grand Cru Classé

Right Bank classification established in 1959 and revised approx. every decade; top estates include those designated Grand Cru Classé (two cited as examples in notes: Château Fijac and Château Pavy).

Pomerol

Right Bank appellation without an official classification; Merlot-dominated; Petrus is among the most expensive wines from this area.

Châteauneuf-du-Pape

Southern Rhône red-wine region; blends predominate (GSM); Grenache typically drives the blend; often aged in neutral oak; name evokes Pope’s relocation.

Côte-Rôtie

Northern Rhône red appellation on steep, south-facing slopes; minimum 80% Syrah; historically allowed co-fermentation with Viognier.

Condrieu

Northern Rhône appellation producing 100% Viognier; very small production and high price.

Crozes-Hermitage

Largest Northern Rhône appellation; primarily Syrah for red wines; often more affordable; white wines may include Marsanne/Roussanne.

Hermitage

Prestigious Northern Rhône appellation with small, famed production; predominantly Syrah; very high quality and age potential.

GSM

Grape blend common in the Southern Rhône: Grenache, Syrah, Mourvèdre; Grenache usually the driver with Syrah and Mourvèdre supporting.

Monopole

A vineyard owned by a single producer; noted in the notes as Château Grier as an example.

New Oak (French Oak)

Fresh oak, often heavily used on top Bordeaux estates (sometimes 40–100%); aging typically 1–2 years to soften tannins and add complexity.