Bordeaux: Winemaking

Winemaking techniques in Bordeaux’s top estates are regarded as the paradigm by producers of Cabernet and Merlot wines, and fine sweet white wines, throughout the world. Under the guidance of the University of bordeaux, these techniques underwent considerable modernization in the 1970s and are continually being refined. Émile peynaud in particular led the way towards much more approachable, more concentrated red wines, a trend intensified under the influence of consultant Michel rolland. And the way in which dry white bordeaux is made was revolutionized in the 1980s, notably by Denis dubourdieu.