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 style of dry white Bordeaux favoured today, with almost 100% Sauvignon Blanc and a heavy influence of new oak, the traditional Entre-deux-Mers whites had a high proportion of Semillion and were made in either old oak barrels or steel tanks. Starting in the 1960s and 1970s, these vineyards were converted to red wine production (of Bordeaux AOC and Bordeaux Supérieur AOC), and the production of white wine has decreased ever since. Today production of white wine has shrunk to about one tenth of Bordeaux's total production, with 11.0% of the vineyard surface in 2007 used for white wines (7.8% for