Bordeaux Wines
The nobility of the French Wines
Geography and terroir
Entirely located in the department of the Gironde, the Bordelais vineyard produces a great wine diversity.
The Atlantic Ocean and the Gironde Estuary act like regulators of heat and the Gulf Stream, hot marine current which sweeps the coasts, controls the temperatures of the area. Since the Middle Ages, the Bordeaux wines have been exported in Europe and since 18th century, they have become universally recognized.
Since 1855, a classification, re-examined in 1973, distinguishes the Great wines from Bordeaux.
Grape Varieties
For red wines:
- Merlot: typical of the Saint-Emilion and Pomerol wines
- Cabernet-sauvignon: used in the Medoc
- Cabernet Franc
- Cot or Malbec
For white wines:
- Semillon
- Sauvignon
- Muscadelle
Appellations
In regional AOC, one distinguishes: Bordeaux, Bordeaux Superieur and Cremant de Bordeaux.
Other AOC such as Medoc (Margaux, Pauillac, Saint-Estephe,...), Saint-Emilion, Le Graves, Entre-Deux-Mers... are references to important "under-areas".
Red wines
To be served preferably with red meats, poultries or small games:
Saint-Emilion: within the name Saint-Emilion exists the "Saint-Emilion Grand Cru" appellation which corresponds to a qualitative selection of the wines based on tasting.
Saint-Estephe: full, fleshy wine with a rather strong astringency, but very characteristic of "noble tannins".
Le Graves: fleshy wine, molten, tender with a good characteristic astringency. Its color is constant with a carmine and garnet dominant.
White wines
Sauternes: a supported, slightly marked, yellow straw with yellow amber colour depending on the years. Served at 10°C, it will accompany the foie gras.
Loupiac: a supported, yellow straw colour and golden yellow with ageing. Served chilled (10°C), it will perfectly accompany a salmon stew.
Rose wines
Bordeaux Rosé, produced in small quantity, are elaborate with red type of vines.
French version