Maggie Tang

BORDEAUX, in southwestern France, has been the capital of the world’s wine industry for centuries. However, of the 700 million bottles of wine produced annually, only a small percentage is regarded as the most expensive and prestigious in the world.

Why are wines from the same region different from one another? How does one appreciate Bordeaux wines? James Rowell, training director of ASC Fine Wines, answered these questions at the “Robert Giraud Wine Tasting” event at the Shangri-La Hotel last Thursday.

According to Rowell, four factors are important.

The first is the grape. Bordeaux wines are mostly made from two kinds of grapes. Wines made from Cabernet Sauvignon have fine tannins and a slightly sour taste, while wines from Merlot taste softer.

The second is the soil. The Left Bank area of Bordeaux, where the land is well drained, produces more Cabernet Sauvignon grapes. The Right Bank area, where the land is not so well drained, is good for the growth of Merlot.

The age of the wine is the third factor, and elements involved include the rain, frost, sunshine and weather. The years 2002-2005 were good years for red wine while in the year 2006, a lot of famous white wines were produced.

The fourth is of course the art of winemaking. All the four basic factors are related to each other and determine the quality and taste of Bordeaux’s fine wines.

Rowell illustrated his points with seven top-class Bordeaux wines, six reds and one white, from Robert Giraud, one of the most important winemakers in Bordeaux. Attendees at the event were asked to try all of them and experience the differences — fruit and citrus aromas from the white wine Superieur Blanc 2006, hints of vanilla and cinnamon from Superieur AOC 2005, and many others.