PHILIPPE GAILLARD
www.gilbertgaillard.com
W
hen it comes to wine classification, France
is the master. The French invented the system of
appellations d’origine contrôlées, of which today there are 365 for wines and spirits, plus around 50 for cheeses, and 40 for fruits, vegetables and cooking oils. France was also the first, in the 19th century, to introduce the concept of Cru Classé. The Wine Classification of 1855 concerned the wines of Médoc and Sauternes, that of 1953 classified the wines of
Renewed interest in Bordeaux’s Cru Bourgeois
Graves, that of 1955 the Crus of Saint-Emilion, and so on. Of course, Bordeaux is where the system began and where it has reached the apex of complexity. Some of these classifications have stood the test of time without much incident (this is the case for the 1855 classification, which remains almost unchanged since it was created, despite the upheavals that have occurred in the surface area of the estates). Others have been subject to a stormier ride, like the classification of Saint-Emilion, for which each tenyear review gives rise to interminable legal battles, or the classification of the Crus Bourgeois of Médoc, which, after some eventful twists and turns, is rising from the ashes (see our article on pages 42-47). Because these classifications can engender heated debate – another French specialty! – we strive to supply buyers with reliable, up-to-date information each year via the ideal medium of our tasting notes. In this way, Gilbert & Gaillard is there to help you make informed decisions.
Philippe Gaillard Editorial director
GILBERT & GAILLARD
WINTER 2011
9