Nestled near the Atlantic Ocean in southwestern France,
Bordeaux is the largest wine growing region in the country. If it was a country, Bordeaux would rank fifth in wine production all by itself, thanks to more than 8,500 wine producers, an excellent growing environment and calcium-rich soil.
Bordeaux wine has been produced in this region since the arrival of the Romans in the year 56 A.D.
89% of
Bordeaux wines are red – led by Cabernet Sauvignon on the left bank and Merlot on the right – while the rest are predominantly dry white wines and sweet white Sauternes. When people think of
Bordeaux, they usually think of expensive wines that age in a cellar for decades. In reality, most Bordeaux wine should be enjoyed young and with food.
Red
Bordeaux, called “Claret” in England where it is extremely popular, pairs well with beef, lamb, turkey and game birds. Dry white Bordeaux is excellent as an aperitif and goes well with seafood and chicken. Sweet white Bordeaux is most often served with dessert.
Bordeaux wine labels typically include:
- The name of the estate
- The estate’s classification
- The appellation
- Whether or not the wine was bottled at the chateau
- The vintage
- Alcohol content
