Bordeaux is one of the most iconic wine regions of not only France, but all of Europe.  The wines produced in Bordeaux have become a benchmark for wine producers all around the world.

Bordeaux was first loved for its sweet white wines from the sub-region of Sauternes. The wine had prestigious clientele during an era when sweet white wines were more popular than dry red ones. There was also a rosé popular in the 1700’s, particularly with the English, who called it “claret” due to the wines translucent red color.

It wasn’t until the mid-1800’s that Bordeaux red wines became more well-known. The dramatic moment of this transformation was an official decree that classified the top producers of the day. The classification, now deemed the “1855 Classification”, identified the best producers in the region and ranked them 1 through 5. The classification basically hasn’t changed even though there are many more producers in the region making outstanding wines.

Bordeaux is one of the world’s oldest and most prestigious wine regions. Bordeaux is synonymous with quality and refinement. While the legendary wines of Château Margaux or Pétrus command prices that place them out of reach of the average consumer, Bordeaux’s true greatness lies in the fact that wines with elegance, sophistication and balance can be found at all price points.

Red wines from Bordeaux are medium to full-bodied with aromas of black currant, plums, and earthy notes. Cabernet Sauvignon and Merlot vines originated in Bordeaux. The tannins in these wines are often high enough that wines will age for several decades.

One of the most important things to know about Bordeaux wines is that they are a blend of grape varieties. The red Bordeaux Blend is one of the most copied around the world and it includes Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and a small amount of Carménère.

When serving Red Bordeaux, it should be slightly below room temperature (around 65 °F / 18 °C) and decanted for at least 30 minutes. All red wines should be stored below 65 °F / 18 °C.

You should expect to spend around $25–$30 for a great bottle of Red Bordeaux.

Suitable food pairings for Bordeaux include,

• Meat
  • Black Pepper Steak
  • Roast Pork
  • Filet Mignon
  • Beef Brisket
  • Buffalo Burgers
  • Chicken Liver
  • Pot Roast
  • Venison
  • Duck
  • Goose
  • Dark Meat Turkey

• Cheese
  • Ossau Iraty
  • Basque Cheeses
  • Manchego
  • Swiss Cheese
  • Comté
  • White Cheddar
  • Provolone
  • Pepper Jack

• Herb/Spice
  • Black Pepper
  • White Pepper
  • Oregano
  • Rosemary
  • Mustard Seed
  • Cumin
  • Coriander Seed
  • Anise

• Vegetable
  • Roast Potatoes
  • Lentils
  • Mushrooms
  • Onion
  • Green Onion
  • Green Bean Casserole

The Bordeaux region is separated into two sub-regions, the “Left Bank”, referred to as Médoc and Graves, and the “Right Bank”, known as Libournais.

The Left Bank (Médoc and Graves)

This area is known for its gravelly soils and graphite-driven red wines with a dominance of Cabernet Sauvignon in the blend. The most prestigious sub-regions in the Médoc include Pauillac, Saint-Julien, Saint–Estephe, Margaux and Pessac-Leognan (the areas first classified in 1855). The wines from Médoc are some of the boldest and most tannic of Bordeaux, perfect for aging or matching with red meat.

Left bank Bordeaux blends, in order of proportion are:

• Cabernet Sauvignon
• Merlot
• Cabernet Franc
• Malbec
• Petit Verdot

The Right Bank (Libournais)

This area in Bordeaux is known for its red clay soils that produce bold plummy red wines with a dominance of Merlot. The most well-known and sought after sub-regions including Pomerol and Saint-Emilion. The wines from around Libourne are still moderately bold, but generally have softer, more refined tannins. For this reason, right bank wines are a great way to get introduced to the region. Here is a typical example of a Libournais Bordeaux blend in order of importance:

• Merlot
• Cabernet Franc
• Cabernet Sauvignon

Entre-Deux-Mers “Between 2 Tides”

The area between the 2 major rivers of Bordeaux, the Garonne and the Dordogne, is called Entre-Deux-Mers. This area produces both red (predominantly Merlot) and white wines but is perhaps more well-known for its white wines, which are a blend of Sauvignon Blanc, Sémillon and the rare Muscadelle. Wines have grapefruit and citrus notes with zippy acidity–a perfect wine for summer and fish.

Sauternais Sweet Wines

Sauternes and its surrounding regions of Barsac and Cadillac, are along a particularly dank portion of the Garonne River. Morning fog causes the white grapes growing in the area to develop a certain type of fungus called Botrytis. The fungus causes the grapes to shrivel and sweeten making one of the sweetest white wines in the world.

White Bordeaux

Only a small part of Bordeaux’s wine production is dedicated to white wines. These wines are made with Sauvignon Blanc and Sémillon and range from zippy and fresh from places like Entre-Deux-Mers to creamy and lemon curd-like from places like Pessac-Leognan.

Last Word

Bordeaux is a region that has been a source of inspiration to many of today’s most popular wines. If you are a fan of red wine and have never tried a French Bordeaux, I recommend purchasing a bottle.  Better yet, try both a left bank and a right bank wine and see which you prefer.

Sláinte mhaith