| 词条 | Pessac-Léognan |
| 释义 |
GeographyPessac-Léognan, France lies on the left bank of the Garonne. It is immediately south of the city of Bordeaux (with a small portion to the west): indeed some of the northern vineyards of Pessac-Léognan are completely surrounded by the housing estates of Bordeaux, as a result of the city's southward expansion.[3] It consists of 8 communes: (from north to south) Mérignac, Talence, Pessac, Gradignan, Villenave-d'Ornon, Cadaujac, Léognan and Martillac.[4] A significant part of the area is forested.[5] It includes 1580 hectares of vines.[6] The soil is very gravelly.[7] HistoryPessac-Léognan has a long wine-making history. Red wine from this region (and the rest of Graves) was the wine originally loved by the English as claret, during the 300 years that Aquitaine was under English rule, from 1152 to 1453.[8] The area includes the oldest named property in Bordeaux, Château Pape Clément, founded by Pope Clement V in 1306.[9] In the mid-seventeenth century, Château Haut-Brion became the first château of international renown, being praised by Samuel Pepys in 1663, while the Médoc was still swamp.[10] However, the appellation of Pessac-Léognan is relatively recent, dating to 1987. Before then, the area was part of the Graves AOC, and known informally as Haut-Graves.[11] WineRed wineAs with the Médoc to the north, Cabernet Sauvignon is the predominant grape, but a somewhat greater proportion of Merlot is typically used in the blend. Cabernet Franc is also used, with small amounts of Petit Verdot and Malbec.[12] Styles vary more widely than in most Bordeaux AOCs, but typical flavours are blackcurrant and cedar, and the wines are often described as 'earthy'.[13] White wineSauvignon blanc and Sémillon are the grapes used, usually blended. The wine is typically fermented in barrels at a low temperature. Nectarine is a typical flavor when the wines are young, maturing (over 7–15 years) into flavours of nuts, honey and custard. They are said to be among France's greatest whites.[14]Food matchingThe traditional pairing for reds is with roast lamb,[15] although they are flexible enough to have with ham, beef or game. The whites complement fish and seafood.[16] ChâteauxFirst growth (1855 classification)Château Haut-BrionClassed growths (1959 classification) (by commune)CadaujacChâteau Bouscaut, Château Bardins LéognanDomaine de Chevalier, Château Carbonnieux, Château de Fieuzal, Château Haut-Bailly, Château Malartic Lagravière, Château Olivier, MartillacChâteau Latour-Martillac, Château Smith Haut LafittePessacChâteau Haut-Brion, Château Pape Clément, Château Le Sillage, de MalarticTalenceChâteau La Mission Haut-Brion, Château Laville Haut-Brion, Château La Tour Haut-BrionVillenave d'OrnonChâteau Couhins, Château Couhins-LurtonOther notable châteauxChâteau Les Carmes Haut-Brion, Château La Louvière, Château Rochemorin, Château Cruzeau, Château Haut-LagrangeNotes1. ^Johnson(1994), p98 2. ^Clarke, p61 3. ^Clarke, p60 4. ^Johnson(1994), p99; Clarke, p62 5. ^Johnson(1994), p99 6. ^Clarke, p60 7. ^Rowe, p252 8. ^Clarke, p60 9. ^{{cite web |url=http://gothamist.com/2006/06/05/you_dont_look_a_2.php |title=You Don't Look a Day Over 699 |last=Lover |first=Tamara |date=5 June 2006 |accessdate=29 April 2012 |deadurl=yes |archiveurl=https://web.archive.org/web/20120214065610/http://gothamist.com/2006/06/05/you_dont_look_a_2.php |archivedate=14 February 2012 |df= }} 10. ^Johnson(1994), p98; Clarke, p60 11. ^Johnson(1994), p98 12. ^Clarke, p60; Rowe, p252 13. ^Clarke, pp60-61 14. ^Clarke, p61; Rowe, p252 15. ^Johnson(2009), p26 16. ^Clarke, p62 See also
References
External links
1 : Bordeaux AOCs |
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