Winemaking in Bordeaux Winemaking in Bordeaux Winemaking in Bordeaux is the collection of processes used to make Bordeaux wine. Winemaking in Bordeaux differs from winemaking in other places both because of the Bordelais climate and because of the particular Bordeaux style which the wine-maker is aiming for. A large number of processes are involved: pruning, training, spraying, (green harvesting), harvesting, (sorting), (de-stemming), crushing, fermentation, pressing, barrel-ageing, blending, bottling and bottle-ageing. Bordeaux is a relatively humid region. Thus it is a place rife with diseases and other problems that afflict vines, compared with many of the world's other wine regions, such as Chile or
History of Bordeaux wine varieties responded better to the grafting than others and these varieties—Cabernet Sauvignon, Cabernet franc, Merlot, Semillon, Sauvignon blanc and Muscadelle—became Bordeaux's leading grapes. Due to the lucrative nature of this business, other areas in France began growing their own wines and labeling them as Bordeaux products. As profits in the Aquitaine region declined, the vignerons demanded that the government impose a law declaring that only produce from Bordeaux could be labeled with that name. The INAO or Institut National des Appellations d'Origine was created for this purpose. In the twentieth century, the French wine market saw the effects of over