Bordeaux and its Wines
"One of the most influential wine books of all time" (Lawrence Osborne, The Accidental Connoisseur)\ Bordeaux and Its Wines, now in its seventeenth edition, is the ultimate book on the most legendary of all wine regions. Since 1846, "the classic reference work on Bordeaux wines" (Jancis Robinson, The Oxford Companion to Wine) has guided wine connoisseurs, wine professionals, and vineyard investors through this complex region, providing detailed information on every one of its 1,800 vineyards,...
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"One of the most influential wine books of all time" (Lawrence Osborne, The Accidental Connoisseur), Bordeaux and Its Wines, now in its seventeenth edition, is the ultimate book on the most legendary of all wine regions. Since 1846, "the classic reference work on Bordeaux wines" (Jancis Robinson, The Oxford Companion to Wine) has guided wine connoisseurs, wine professionals, and vineyard investors through this complex region, providing detailed information on every one of its 1,800 vineyards, more than 14,500 wine brands, and 200 wine merchants. No other title comes close to the comprehensive information on Bordeaux wines and wineries presented in this book. While ‘Feret, as it is colloquially known, is used by professionals for its comprehensive treatment of all facets of the Bordeaux wine region and industry, there is also information on the art of selecting, drinking and storing Bordeaux. Bordeaux and Its Wines is indispensable for the serious wine enthusiast.
Authors. Acknowledgments. Foreword. How to use the Féret. PART I: THE VINE AND WINES OF THE BORDEAUX AREA. The Gironde Department. Chapter I. The history of the Bordeaux vineyards (Ph. Roudié). Chapter II. The terroirs of Bordeaux Grand Crus (G.Seguin). Chapter III. Quantitative climate analysis. Chapter IV. Grape varieties (J.Bisson). Chapter V. The Vine and Grafting (J. Cordeau). Chapter VI. Vineyard management (J. Cordeau). Chapter VII. Manures (J.Delas). Chapter VIII. Cryptogamic diseases of the vine (D. Dubos). Chapter IX. Viral, Bacterial and Phytoplasmic diseases (B. Walter). Chapter X. Vine parasites (J. Stockel). Chapter XI. Harvesting (J. Blouin). Chapter XII. Mechanical harvesters (A. Martinet). Chapter XIII. The vinification of reds, rosés and Clairet (J. Blouin). Chapter XIV. The vinification of white wine (D. Dubourdieu). Chapter XV. Correction of the Sugar level (N.Vivas). Chapter XVI. Practical management of barrel ageing (N.Vivas). Chapter XVII. The packaging of still wines (N.Vivas). Chapter XVIII. Two packaging of still wines. Chapter XIX. The art of choosing and cellaring Bordeaux wine. Chapter XX. Designations of origin. Chapter XXI. The impact of Community regulations on French law (A.Allam). Chapter XXII. The labelling of quality wines (A. Allam). Chapter XXIII. Châteaux names (E. Agostini). Chapter XXIV. The classifications. Chapter XXV. Production and economy. Chapter XXVI. The Supervision ministries. Chapter XXVII. The Institut des Sciences, de la Vigne et du Vin (I.S.V.V.). Chapter XXVIII. Professionalorganisations. The Bordeaux wine trade council (C.I.V.B.). French national institute of registered designations of origin (I.N.A.O.). National professional office of wine (ONIVINS). The technical institute for wine growing and wine-production (I.T.V. France). The Gironde chamber of agriculture. Wine syndicates. The wine cooperatives. Oenologists. Wine-brokers. Wine-merchants. The Bordeaux Wine Academy. The Bordeaux Wine Academy. The Supreme Council of Bordeaux wine. The vinous brotherhoods in the Gironde. The Bordeaux chamber of commerce and industry. The Libourne chamber of commerce and industry. Chapter XXIX. Wine and health (J.M. Orgogozo). PART II: THE WINE-GROWING REGIONS. Chapter I. Bordeaux and Bordeaux Supérieur. Chapter II. Crémant de Bordeaux. Chapter III. Regulatory spirits. Chapter IV. The Médoc. A.O.C. Médoc. A.O.C. Haut-Médoc. A.O.C. Saint-Estéphe. A.O.C.Pauillac. A.O.C. Saint-Julien. A.O.C. Margaux. Chapter V. The Islands of the Gronde (A.O.C Bordeaux and Bordeaux Supérieur). Chapter VI. The Graves. A.O.C. Pessac-Léognan. A.O.C. Graves and Graves Supérieures. Chapter VII. The Bazas Region (A.O.C. Bordeaux et Bordeaux Supérieur). Chapter VIII. The sweet white wines. Sweet wines left bank of the Garonne. A.O.C. Sauternes. A.O.C. Barsac. A.O.C. Cérons. Sweet white wines right bank of the Garonne. A.O.C. Sainte-Croix-du-Mont. A.O.C. Loupiac. A.O.C. Cadillac. Chapter IX. Premiéres Côtes de Bordeaux. A.O.C. Premiéres Cótes de Bordeaux. Chapter X. Côtes de Bordeaux Saint-Macaire. A.O.C. Côtes de Bordeaux Saint-Macaire. Bordeaux and Bordeaux Supérieur (red wines). Chapter XI. Graves de Vayres. A.O.C. Graves de Vayres. Chapter XI. Graves de Vayres. A.O.C. Graves de Vayres. XII. Sainte-Foy Bordeaux. A.O.C. Sainte-Foy Bordeaux. XIII. The Entre-deux-Mers. A.O.C. Entre-deux-Mers. Bordeaux and Bordeaux Supérieur (red wines). The Haut-Benauge region. A.O.C. Entre-deux-Mers Haut-Benauge. Bordeaux and Bordeaux Supériour (red wines). Chapter XIV. Saint-Émilion and its region. A.O.C. Saint-Émilion Grand Cru et Saint-Émilion. A.O.C. Lussac-Saint-Émilion. A.O.C Montagne-Saint-Émilion. A.O.C Saint-Georges-Saint-Émilion. A.O.C. Puisseguin-Saint-Émilion. Chapter XV. Pomerol. A.O.C. Pomerol. Chapter XVI. Lalande-de-Pomerol. A.O.C. Lalande-de-Pomerol. Chapter XVII. Fronsac, Canon-Fronsac. A.O.C. Fronsac. A.O.C. Canon-Fronsac. The Fronsac region. Chapter XVIII. Côtes de Castillon. Chapter XIX. Côtes de Francs. A.O.C. Bordeaux-Côtes de Francs. Chapter XX. The Libourne region. Chapter XXI. The Cubzac region. Chapter XXII. The Bourg region. A.O.C. Côtes de Bourg. Chapter XXIII. The Blaye region. A.O.C. Blaye, Côtes de Blaye and Premiéres Côtes de Blaye. PART III: THE BORDEAUX NÉGOCE. The Distribution of Bordeaux wines. The Bordeaux Négoce. Index. Alphabetical list of winegrowing communes. Alphabetical list of growths and brands. Alphabetical list of proprietors, managers and merchants. Alphabetical list of the bordeaux trade. Alphabetical list of abbreviations. Bordeaux wine maps.
