Bordeaux

Only 61 chateaus were awarded this status. Thus, even a 5th growth Bordeaux is still a monumental wine. There are only five chateaus to be deemed a 1st growth: Chateau Lafite-Rothschild, Chateau Mouton-Rothschild, Chateau Margaux, Chateau Haut-Brion, and my personal favorite, Chateau Latour.

Second through 5th growth Bordeaux bottles will say "cru classe" or grand cru classe" on the label while the 1st growths will tout "premier grand cru classe."

The problem with the classification system is it's 150 years old. There are many cru bourgeois chateaus that have improved over the years and deserve a cru classe status.

There are even a few cru classe chateaus that have declined and probably should be downgraded to a cru bourgeois. Either way, it remains the tarnished gold standard for quality, and more importantly price.

Many factors influence the quality of any particular Bordeaux. These include the wine maker's skills and facilities, cultivation methods, the yearly weather and the "terroir."

Terroir is the French term to describe the microclimate within which a natural entity develops. Soil composition, water drainage, slope of the land, angle of the sun, etc., can vary from one vineyard to another.

Very subtle differences in Mother Nature from one plot of ground to another can be the decisive factor between a good wine and a sublime nectar. The vintage, (the year the wine was made), is also very important.

The weather can vary greatly perennially which affects the quality of the grapes in innumerable ways. Consult a vintage chart before purchasing any Bordeaux.

Expect to pay $10?$15 a bottle for the cheapest Bordeaux and double that for Cru Bourgeois. The least expensive cru classe wines start at around $40 a bottle. First growths go for $150 a bottle and up. The 1990 Chateau Latour is currently selling for around $500 a bottle.

Red and certain white Bordeauxs need to age. If you have no interest in starting a collection but drink it when you buy it, purchase the oldest Bordeaux from a good year that you can afford.

Decant your Bordeaux for 30-60 minutes before serving. The aeration helps open up the wine and release it's aroma and flavor. It will also help soften a younger wine and assist the sediment in settling in an older one. The low to mid 60's is the ideal serving temperature.

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