BORDEAUX vs BOURGOGNES (3)

IV. Nose & taste
Many red Bordeaux wines are rich, bodied, thick, and have a certain weight.
Bourgogne red wines are fruity, tart, and a less pronounced roughness.
This originates with the grapes used.
There are 8 varietals allowed in Bordeaux:
Red wines:
- cabernet sauvignon: Gives bitter wines good for lonag maturation, with typical herbaceous or green bell pepper flavor
- merlot: in the traditional Bordeaux blend, merlot's role is to add body and softness .
- cabernet franc: is lighter than cabernet sauvignon, making a bright pale red wine and contributing finesse and a peppery perfume to blends with more robust grapes.
- petit verdot: it is added in small amounts to add tannin, colour and flavour to the blend.
- malbec: brings very deep color, amle tannin, and a particular plum-like flavor component to add complexity to Bordeaux blends.
For the great millesimes, their best ageing is even after 20 years and over. Traditionally regarded as the best investment wines.
White Bordeaux:
sauvignon blanc: in general gives wines crisp, elegant, and fresh with grassy flavors
sémillon : the sémillon grape is rather heavy, with low acidity and an almost oily texture. It has a high yield and wines based on it can age a long time
muscadelle: it has a simple aroma of grape juice and raisins
Red Burgundy wines (except the gamay variteal) are 100% made with pinot noir . It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. Bourgognes are considered to be [ among other red wines ] the most elegant. This is due to their finesse and light structure. The tremendously broad range of bouquets, flavors, textures and impressions that pinot noir can produce is totally unique. Traditional red Burgundy is famous for its fleshy, 'farmyard' aromas, but changing fashions and new easier-to-grow clones have favoured a lighter, fruitier style. Domnating fruits flavorea are these of cherry, raspberry, or currant.
It is drank, usually after 5 years, except for the “Grand Cru” which will fully mature after 10 years and longer.
White Burgundy wines are 100 % (except of aligoté) are 100% made of chardonnay variety.
Traditionally in Bourgogne, both fermenation, as well as maturation & ageing are processed in the barrels. Wines are always round, flavors are highly concentrated ( white fruits, white flowers, marzipan, hazelnut). In addition to being the most expensive, the Burgundy examples of chardonnay were long considered the benchmark standard of expressing terroir through chardonnay.