Wine
Bordeaux Uncorked Part IV: Bordeaux After Dark – Bubbles, Botrytis & Liquid Gold
An all-levels exploration of Bordeaux’s sparkling and sweet wines, including Crémant de Bordeaux and Botrytis-affected wines from Sauternes and Barsac.
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About this course
This course examines less familiar aspects of Bordeaux’s wine production, from traditional-method sparkling wines to the intensely sweet wines of Sauternes and Barsac. It considers how limestone geology, river systems, forests and seasonal weather influence the character of these styles. Topics include grape harvesting, blending and sparkling-wine production, alongside the development of Botrytis cinerea, commonly known as noble rot. The course also explores the aromas, freshness, concentration and ageing potential associated with these wines.
What you'll learn
- Describe the traditional method used to produce sparkling wines in Bordeaux
- Explain how blending contributes to the character of Crémant de Bordeaux
- Identify the environmental conditions that encourage Botrytis cinerea in Sauternes and Barsac
- Relate Bordeaux’s geology, waterways and climate to the style of its sparkling and sweet wines
- Recognise characteristic aromas associated with these wines, including honey, apricot, marmalade, tropical fruit, saffron and spice
Is this course right for you?
The course is labelled All Levels, so it is intended to be accessible to learners with different levels of wine knowledge. It focuses on guided exploration of regional production methods, environmental influences and wine characteristics, without a stated requirement for previous experience.