Bordeaux remains the world’s most popular wine for many reasons, starting with the unique taste, character and style found in the wines. There is no denying the fact that the vineyards of Bordeaux produce wines of the highest quality and in greater quantities and also greater variety than any other vineyards in France. Quality is a result of a happy partnership of soil, vines and climate, quantity is a matter of acres and variety is the result of different soils and sub soils of the vineyards as well as differences in the species of the vines.
Red Bordeaux is generally made from a blend of grapes.
Red Bordeaux wine from the Medoc is probably what most people think of, when talking about the taste of Bordeaux wine. All Bordeaux wine from the Medoc and Pessac Leognan are blends. Most of those blends utilize Cabernet Sauvignon for the majority of the blend, followed by Merlot, Petit Verdot, Cabernet Franc and Malbec.
Cabernet Sauvignon dominates the blend in red wines produced in the Médoc and the rest of the left bank. Typical top-quality Châteaux blends are 70% Cabernet Sauvignon, 15% Cabernet Franc and 15% Merlot. This is typically referred to as the “Bordeaux Blend.” Merlot tends to predominate in Saint-Émilion, Pomerol and the other right bank appellations. These Right Bank blends from top-quality Châteaux are typically 70% Merlot, 15% Cabernet Franc and 15% Cabernet Sauvignon.
White Bordeaux wines are almost always blends, the most common are made of Sémillon and a smaller proportion of Sauvignon blanc. Some other permitted grape varieties are Sauvignon gris, Merlot blanc, Ugni blanc, Colombard, and Mauzac.
Wineries from all over the world aspire to make wines in the Bordeaux style. A group of American vintners formed The Meritage Association In 1988, to identify wines made in this way. Most Meritage wines come from California, but there are members of the Meritage Association in 18 different states and five countries, including Argentina, Australia, Israel, Canada, and Mexico.
Bordeaux is made up of 57 appellations, which makes it the biggest producer of appellation wines in France. Some key Left Bank appellations include Margaux, Pauillac, St Estephe and St Julien in the Medoc, as well as Graves and Pessac Leognan in the south, plus sweet wine appellations of Sauternes and Barsac.
The two best known Right Bank appellations are St Emilion, and Pomerol.
Key grape varieties:
The designated red grape varieties in Bordeaux are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and Carmenere. The Left Bank is known for its Cabernet Sauvignon dominated wines and the Right Bank for its Merlot, although with some producers, such as Chateau Angelus in St Emilion, have increased the proportion of Cabernet Franc in the blend in the past few years.
The main white grape varieties are Sémillon and Sauvignon Blanc, the former being the foundation of Bordeaux’s sweet wine areas of Sauternes and Barsac. Bordeaux is known for producing excellent dry white wines, for example under the AOC Graves or AOC Bordeaux labels, although they are still in the shadow of some of the top red wine appellations.
Filet Mignon. Roasted Beef. Spicy Lamb Stews.
Pork and Winter Vegetable Stew. Roasted Chicken. Shepards Pie.
Turkey with Cranberry. Blue Cheese Burgers.
Roasted Duck. Baked Ham. Roasted Salmon.
Salads with mixed vegetables. Sea Bass.
White Fish. King Crab Legs. Roasted Pork.
More Information about Bordeaux Wines: bordeaux.com