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Wine Spectator School


Course: Bordeaux

Class 1: Bordeaux


VITICULTURE AND VINICULTURE

 
The leading châteaus all have well-equipped cellars as well as the best winemaking money can buy. Since the 1980s, investment in vineyards and cellars has been enormous, from high-tech wineries and A-list consulting enologists to the best in oak barrels and bottling lines.

Bordeaux's production of red wine follows one basic model, with many variations:

Production normally begins in late September or early October, during the harvest. The wines are fermented and macerated for anywhere from 10 to 30 days, depending on the quality of the grapes.

The new wines are then aged in oak barrels for 12 to 24 months; the more tannic and richer the wines, the longer they usually spend in...

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