Bordeaux Blend

A Bordeaux blend is a wine made by combining two or more grape varieties traditionally associated with Bordeaux, France. Red Bordeaux blends commonly use Cabernet Sauvignon, Merlot and Cabernet Franc, with smaller proportions of Petit Verdot, Malbec or Carménère where permitted. White Bordeaux blends are commonly based on Sauvignon Blanc and Sémillon, sometimes with Muscadelle and other permitted varieties.

Red Bordeaux blend grapes

• Cabernet Sauvignon: Often contributes structure, tannin, acidity and dark-fruit character.
• Merlot: Commonly adds body, roundness and plum or black-cherry fruit.
• Cabernet Franc: Can contribute freshness, aromatic lift and herbal or red-fruit notes.
• Petit Verdot: Often adds colour, tannin and structure in smaller proportions.
• Malbec and Carménère: Traditional Bordeaux varieties that may appear in some blends, depending on the appellation and producer.

White Bordeaux blend grapes

White Bordeaux blends commonly combine Sauvignon Blanc, which contributes acidity and citrus or herbal character, with Sémillon, which can add texture and body. Muscadelle may contribute floral aromatics. The proportions vary according to the wine’s style and producer.

Left Bank and Right Bank styles

As a broad regional tendency, Left Bank red blends often feature more Cabernet Sauvignon, while Right Bank blends commonly place greater emphasis on Merlot and Cabernet Franc. This is not a fixed formula: individual vineyards, vintages and producers create substantial variation.

Bordeaux blends around the world

Winemakers in regions such as Napa Valley, Washington State, Australia, Chile and the Okanagan produce Bordeaux-inspired blends. The term describes a blending style based on Bordeaux grape varieties; a wine labelled as a Bordeaux blend does not necessarily come from Bordeaux. In some markets, the term Meritage is used by producers for qualifying blends under the relevant association’s rules.

Food pairing

Structured red Bordeaux blends can pair well with grilled or roasted beef, lamb, game, mushrooms and aged cheeses. Match the wine’s tannin, acidity and body to the richness and intensity of the dish. White Bordeaux blends may work with seafood, poultry, vegetables and preparations with fresh herbs or creamy sauces.

Chef’s tip: Do not assume every Bordeaux blend tastes the same. Grape proportions, region, vintage, oak ageing and winemaking decisions all influence the finished wine.

Key distinction: Bordeaux blend describes a style based on traditional Bordeaux grape varieties. It is not one fixed recipe, grape variety or guarantee of geographic origin.