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Taglio bordelese

Italian name (taglio = cut) for the Bordeaux blend; see there.

Term for the typical blend ratio of grape varieties in the French region of Bordeaux. The term is not entirely unambiguous, however, because the actual cuvée varies from area to area and is also based on the stocking in the individual châteaux. This means that what grows on the vineyard is used. The most important red wine varieties are Merlot (40% of the total Bordeaux vineyard area), Cabernet Franc (20%) Cabernet Sauvignon (20%), Carmenère, Cot and Petit Verdot, the most important white wine varieties are Sémillon (50% of the white), Muscadelle and Sauvignon Blanc. However, the actual blend ratio varies from vintage to vintage, so the figures should only be taken as an average. This also depends on many factors such as soil type, yield, ripeness, sugar content, desired taste, desired ageing with respect to shelf life, etc. Grape varieties with only small percentages are often omitted.

Bordeaux-Verschnitt - Cabernet Sauvignon, Cabernet Franc, Carmenère

First wine and second wine

The final cuvée is decided year after year by the maître de chai (cellar master) often only in spring after tasting the wines. By then, the...

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