The poor summer weather in Bordeaux is likely to see winemakers forced to add sugar to their wine during fermentation.

Although the process, known as chaptalisation, is not illegal, it is rarely used in Bordeaux. The region is allowed to add sugar when grapes have not reached full ripeness.

In 2007, low temperatures, lack of sun, and rain during maturation have all threatened the ripeness, and quality, of the grapes. The Bordeaux wine trade body (CIVB) has announced that Sauvignon Blanc, the first varietal to be harvested, can be chaptalised.

The CIVB has yet to announce whether it will allow chaptalisation for other varietals including Semillon, Merlot and Cabernet Sauvignon. With the majority of grapes still on the vine, the weather in Bordeaux continues to worry producers.

'If the weather continues to be bad, we might have a 1997 vintage on our hands,' Jean-Philippe Delmas at Chateau Haut Brion told local Sud Ouest newspaper. 'It's already certain that this won't be a super-exceptional vintage.'

The 1997 vintage saw similar harvest patterns to 2007 with unusually early bud break, mildew and rot affecting many vineyards due to bad weather in late spring and early summer, and an early harvest. The 1997 wines were not well received on release and, although some wines are now showing well, it is not considered a great vintage.

Most other wine regions in France, particularly in the south, only permit the addition of concentrated must (unfermented grape juice) rather than sugar. In Bordeaux, the addition of sugar can only legally add one degree of alcohol to the finished wine.

Bernard Medina at the local anti-fraud office (DGCCRF) told decanter.com, 'in recent years we have had more problems with people adding water to lower its alcohol levels, rather than sugar to raise them.'

The banning of chaptilisation is part of the EU wine reforms currently being looked at in Brussels. If the reforms go through, only the use of concentrated must will be allowed.
quelle: www.decanter.com

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