Making White Bordeaux

In the last decades of the twentieth century, winemaking changed considerably in bordeaux. For white wine, the changes were monumental. Great white wine, more fragile and less structured than red, is extremely sensitive to every element of its creation: the precise moment of the harvest, the conditions under which the grapes are picked, the length of time the juice is in contact with the skins, the temperature at which the wine is fermented, and crucially, whether or not the wine is fermented and aged in small oak barrels.

In Bordeaux, wide-spread changes in these methods have resulted in fresher, creamier, richer, more deeply flavoured white wines.



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