Bordeaux is a major wine region in southwestern France, centred on the city of Bordeaux and the Gironde estuary. It is internationally known for red wines made from blends of Cabernet Sauvignon, Merlot and Cabernet Franc, as well as dry white wines and the sweet botrytised wines of Sauternes and Barsac. The region includes many appellations, each with its own geographical boundaries and production rules.
The Gironde estuary and the Garonne and Dordogne rivers divide the region into distinct areas. The Left Bank includes the Médoc and Graves, where gravel soils and Cabernet Sauvignon are important. The Right Bank includes Saint-Émilion and Pomerol, where Merlot and Cabernet Franc are often dominant. Entre-Deux-Mers lies between the Garonne and Dordogne and produces many white wines.
Bordeaux produces structured red blends, crisp dry whites, sweet botrytised whites and sparkling Crémant de Bordeaux. The 1855 Classification applies to selected estates in the Médoc and Sauternes/Barsac, while Saint-Émilion has its own classification system. Pomerol has no official château classification. These systems should not be confused with appellation names.
Red Bordeaux pairs well with beef, lamb, game, duck, mushrooms and aged cheeses. Dry white Bordeaux works with seafood and poultry. Sauternes and Barsac pair with foie gras, blue cheese and fruit desserts.
Example: serve Médoc Cabernet blends with grilled beef, Saint-Émilion with roast lamb, Pessac-Léognan white with seafood and Sauternes with blue cheese.
Chef’s note: Bordeaux is not one flavour profile. Use the appellation, blend, vintage and ageing style to guide menu pairing.
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