This famous region in southwest France is the world’s largest supplier of high-quality, ageworthy wines. The properties here are usually called “chateau,” which translates to “house.” The vast majority of wine from Bordeaux is red, although the region also produces dry white wine and spectacular sweet whites. Bordeaux are usually blends of several different grapes, which gives them complexity and diversity.

While it is a very famous region, wines from Bordeaux are ones that you may not be very familiar with. Sure, they can be very expensive, but we will focus on getting to know some of Bordeaux’s good everyday value wines. These are the ones that drink better in their youth, anyhow. For the reds, expect very dry medium-to-full-bodied wines with flavors of currants, cassis, tobacco, leather, and dried herbs. These are well-structured (read: high acidity and tannin levels) old-world wines that may be out of context without some good rustic French cuisine. Go ahead and give it to them. These are grand and elegant wines whose complex secondary aromas and flavors may jump to the foreground before notes of fruit do.

Red Grapes grown in Bordeaux

There are five red grape varietals grown and blended in Bordeaux. Merlot, Cabernet Sauvignon, and Cab Franc are the major ones, while small percentages of Petit Verdot and Malbec may also be used in blending. The grapes used have a profound influence on the style of wine that is ultimately produced.

Merlot – Merlot is the most widely planted grape in Bordeaux. It is utilized for its ability to provide a round, generous, fleshy, supple wine. Merlot produces wines lower in acidity and tannin than Cabernet Sauvignon, and as a general rule wines with a high percentage of Merlot are drinkable much earlier than wines with a high percentage of Cabernet Sauvignon.

Cabernet Sauvignon – The grape most associated with Bordeaux, Cabernet Sauvignon has a pronounced black currant aroma and also contributes herbaceous and cedar-like aromas. It is a highly pigmented, astringent and tannic grape that provides the framework, strength, and character Bordeaux is known for.

Cabernet Franc – Cabernet Sauvignon’s little brother, Cab Franc is used in small proportions to add complexity and bouquet to a wine. It is rarely enjoyable when vinified on its own.

Petit Verdot – Very small amounts may be blended in for complexity.

Malbec – Very small amounts may be blended in for complexity.

White Grapes grown in Bordeaux

Bordeaux produces both dry and sweet whites, which are usually blends of Sauvignon Blanc and Semillon. The two grapes are opposites and complement each other well in blending.

Sauvignon Blanc- This distinctive light-bodied white grape lends crisp, austere flavors to a wine. It is used heavily in dry White Bordeaux and lightly in the sweet wines of Barsac & Sauternes.

Semillon- Semillon is used to provide a rich, creamy texture to both the dry wines and rich sweet ones. Higher percentages of this viscous grape are used in making dessert wines than in producing dry whites. Semillon is particularly susceptible to the famous noble rot called botrytis, which is essential to the production of Sauternes and Barsac.

Muscadelle- Very small amounts may be blended into Barsac and Sauternes.

Major Appelations

Bordeaux is a large growing area that can be subdivided. Bordeaux’s most notable wines come from these sub-regions. Each has its own characteristics due to soil composition, microclimate, and grape proportions used. These prominent appellations are:

• St. Estephe
• Pauillac
• St. Julien
• Margaux
• Graves
• St. Emilion
• Pomerol
• Barsac & Sauternes

Satellite Appelations

Wines from less prestigious outlying regions are good values and earlier drinking than their more esteemed counterparts. These appellations include:

• Fronsac
• Cotes de Bourg
• Lalande de Pomerol
• Cotes de Castillon
• Cotes de Francs
• St. Croix de Mon