FNH 330 Lecture Notes - Lecture 6: Cabernet Sauvignon, Pinot Meunier, Sauvignon Blanc

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 330
• Professor: David Mc Arthur

Document Summary

Bordeaux: premier cru > grand cru (2nd> 3rd > 4th > 5th cru, bas-medoc in the north. Cabernet sauvignon: aoc bordeaux = 60% of bordeaux wines, aoc bordeaux superieur (riper and 0. 5% higher etoh, aoc haut-medoc. Merlot, cabernet sauvignon, cabernet franc: aoc barsac/sauternes. Semillon, sauvignon blanc, muscadelle: aoc pauillac. Alsace - continental: riesling, gewurztraminer, pinot gris. Chardonnay: cote d"or, c1a, aoc cote de beaune. Chardonnay and pinot noir: aoc cote de nuits. Pinot noir and chardonnay: aoc beaujolais. Aoc: grapes originate from location on label. If estate bottled, grapes need to be harvest on premise: only varities permitted, viticulture guidelines. Minimum sugar: maximum yields, typicity, vinification and winemaking process chaptalization. Bordeaux terrior zone: zone c1a, bas-medox. Reds: aoc paullac, margaux: haut-medoc: cabernet sauvignon. Red wines on left bank of gironde. Aoc paullac: 3premier cru classe estates. Mouton-rothschild: blend: cabernet sauvignon, merlot, cabernet franc. Aoc pomerol: right bank, merlot 100% Upper loire: aoc sauncerre and aoc pouilly fume, sauvignon blanc, chardonnay.