St Emillion Wine Tour, Bordeaux

The second day in Bordeaux, Bern and I decided to go on a wine tour to St Emilion, a medieval city about 40 mins drive away. It is easy to book one of these tours from the Tourist Information Centre. But be warned, do not go between 12-1pm. They are close for lunch! I love their work ethic... I should have been born French.

The above grapes are Merlot which are almost ripe for the picking. We started the tour by going to Planet Bordeaux, which is a wine museum. I learnt so much from this place, so it is definitely worth going if you do not know much about wine,  like me. Here I learned about Le terroirs- the factors required to make quality wine. This includes the climate, the soil and the wine maker as the artisan. If these three are perfect, then you will have quality wine. Bordeaux is suppose to have the right climate and soil for grape vines and different regions have different soil types for different grapes. St Emillion grows mainly Merlot, while Medoc grows mostly Cabernet Sauvignon. The main grapes grown in Bordeaux are Merlot, Cabernet Sauvignon and Cabernet Franc (red grapes) and Sauvignon, Semillon and Muscadelle (white grapes).

It is also at Planet Bordeaux that I learn about wine classifications- such as the difference between a Bordeaux and Bordeaux premium. The premium is more expensive due to less yield per hectarlitre.

We also learned how wines are given labels such as grand cru or grand cru classe (classe is the most expensive- and it is judged by a wine panel and it is really hard to achieve and takes a vineyard many many years before it is awarded this lable). The other thing I learned was about appellations. Therefore some wines are only allowed to be called a certain name if it is from that area. I learned that Sauternes are made from white grapes infected by botrytis (a type of fungus) which gives the wine a  specific taste. Australia's Brown Brother's Noble One is also made by grapes infected by botrytis but cannot be called a Sauternes. Anyhow, these are mainly terminologies. If it taste good, that is all that matters.

Here at Planet Bordeaux, and later at Chateau Cantenac, I learn that wine making is such a long and arduous process. So many things can affect the outcome. I mentioned the le terroirs before. If the weather for that particular year was dry, then the grapes are less juicy. The role of the winemaker is also significant. As Bordeaux wines are mostly blended, the winemaker uses their skill to come up with the perfect blend. Some wines are kept in steel tank and others in oak barrels (and even the barrels have different grades and variety that will significantly contribute to the outcome of the wine as the barrel impart flavour to the wine). There are so many factors that contribute to the outcome. Kinda like baking and cooking I guess- but much more complicated.

The fermentation process of the grapes are in two fold. First, the fermentation for the first two weeks are due to the natural yeast found in grapes. Then, the free flowing juice is drained and re-tanked for malolactic fermentation. The residue is then pressed. The pressed juice is later added (at the wine makers' digression) to the free flowing juice. After the second fermentation, the wine is left in steel tanks or oak barrels to age. Throughout the aging months, samples from different barrels and tanks are sent to laboratories for analysis.  It is then up to the winemaker how he would blend his wine. Oh ya, all the tanks are temperature controlled and the oaks are kept in climate controlled storage areas.

Sorry if all that was a bit technical. If I did not write that down, I will definitely soon forget it. I am sure Bern (or GQ) will make a few corrections. Overall though, it was very educational.

St Emillion itself was a picturesque medieval town. These photos do not really do the place justice. Unfortunately, I started feeling ill here, with muscle aches and pains and feeling nauseated. What a pain! Luckily the restaurant that we went, Le Bouchon, was not very good. I was too sick to complain, but Bern actually did! It takes alot for Bern not to like a meal. My dessert of chocolate cake was awful. It tasted bland, was hard as a rock and you could see the hardened bits of lard/butter. Bern told the waiter that it was not fit to be served. Good on you honey! I was really too sick to complain... and they had the nerve to dress it up with a bit of cream and custard. Making it look pretty doesn't alter the taste! Our first disappointing meal in France! I was almost glad that I was ill...

                              

More views of St Emillion

Different types of grape vines for sale

The vineyard at Chateau Cantenac

Bern took this photo on his morning run in Bordeaux.....