BORDEAUX

Bordeaux, nestled in the southwest corner of France by the Atlantic coast, is a big name in the wine world. The region is one of the largest and most important wine regions in France and for wine lovers worldwide. We’re talking about high-quality wines – and plenty of them!

Bordeaux’s red wines are highly prized for their elegance, depth and fantastic ageing potential. They’re typically a blend of different grape varieties, with Merlot, Cabernet Sauvignon and Cabernet Franc playing lead roles, with sometimes smaller amounts of Malbec and Petit Verdot in the mix.

The Bordeaux wine region is divided by the Gironde estuary into two primary areas:

• The Left Bank, which includes parts like Médoc and Graves. Wines from here heavily rely on Cabernet Sauvignon. They’re known to have deep flavours of blackcurrant and plum and are celebrated for their complexity and outstanding ability to age gracefully.
• The Right Bank, including areas such as Saint-Émilion and Pomerol. Here, Merlot takes centre stage, resulting in smoother and more rounded wines, boasting flavours of plum, blackberry and occasionally hints of chocolate. The tradition of ageing these wines in oak barrels adds another layer of flavour, contributing hints of vanilla and spice.

But Bordeaux isn’t only about reds. The region produces a wide variety of stunning white wines. These range from crisp and tangy white wines made mostly from Sauvignon Blanc and Sémillon grapes to Sauternes’s sweet, golden-hued wines. There’s truly something for everyone in Bordeaux.

Bordeaux has a rich and long-standing history of winemaking. The Romans planted vineyards here around 60 BC, recognising the region’s potential for producing great wines. Bordeaux’s reputation for quality grew over centuries, especially in the 12th century when the region started exporting “claret” wines to England. This triggered a boom in winemaking, with Bordeaux wines earning global recognition.

The 1855 Classification, requested by Napoleon III, cemented Bordeaux’s premium status. This ranked the best wines from the region and is still in use today.

Bordeaux is divided into numerous wine appellations – officially recognised geographical areas, each with distinct wine characteristics and styles. Some of the key Bordeaux appellations include:

• Médoc – Located on the Left Bank, Médoc is known for its powerful, full-bodied red wines primarily made from Cabernet Sauvignon. The area includes prestigious sub-regions such as Saint-Estèphe, Pauillac, Saint-Julien and Margaux.
• Haut-Médoc – A sub-region of Médoc that contains many of the most prestigious châteaux and vineyard areas.
• Graves – Located on the Left Bank, Graves is known for its red and white wines. Famous wine houses here include Château Haut-Brion. The wines are typically well-structured, with reds often showing a smoky character and the whites being rich and creamy.
• Margaux – Regarded as one of the most prestigious appellations in Bordeaux, this Left Bank area is home to esteemed wineries such as Château Margaux. The wines, mostly made from Cabernet Sauvignon, are known for their elegance and perfumed aromas.
• Pauillac – Three of the five First Growth estates from the 1855 Classification are in Left Bank Pauillac, including Château Lafite Rothschild and Château Latour. The wines are full-bodied, with high levels of tannins and notes of blackcurrant and cedar.
• Pomerol – On the Right Bank, Pomerol produces opulent, lush red wines, again with Merlot playing the starring role. The iconic Château Petrus is located in this small appellation.
• Saint-Émilion – Located on the Right Bank, Saint-Émilion is known for its red wines dominated by Merlot and Cabernet Franc. It’s home to renowned estates such as Château Cheval Blanc and Château Ausone.
• Saint-Julien – A consistent producer of high-quality wines and home to famous estates such as Château Léoville Las Cases. Wines are typically well-balanced, with a blend of Cabernet Sauvignon and Merlot.

The Bordeaux Classification system is a ranking of the best wines from the Bordeaux region in France. Established in 1855, it was originally created for the Exposition Universelle de Paris at the request of Napoleon III.

The wines were ranked into five levels – known as “growths” or “crus” – based on their quality and market price, with First Growth representing the best.

Apart from one change (when Château Mouton Rothschild was promoted to First Growth in 1973), the original classification remains unchanged.

Bordeaux is home to many prestigious wine estates, but there are five prestigious wine chateaux in Bordeaux whose names are synonymous with sky-high quality (and equally high prices).

Known as the “First Growths” or the “Premier Cru Classés”, these are Lafite Rothschild, Margaux, Latour, Haut-Brion and Mouton Rothschild.

Bordeaux wines are known for their depth and complexity and can complement various foods.

With their structure and high tannin content, Red Bordeaux wines are a great match for hearty dishes. They go particularly well with red meats such as steak and lamb. You can also pair them with roasted pork or duck. When it comes to cheese, a slice of hard, aged cheese like Gouda, Cheddar or Tasmanian Gruyere or creamy blue cheese can bring out the best in these wines. Also, don’t forget about veggies. Grilled or roasted veggies, especially mushrooms and eggplant, are a successful pairing.

White Bordeaux wines are excellent partners for seafood dishes. From fish to oysters, scallops and shrimp, the crisp and fresh character of these wines can enhance the flavours of the sea. Lighter meats such as chicken and pork are also a good match. Additionally, the acidity in white Bordeaux cuts through the creaminess of soft cheeses, making for a delightful combination.

Sweet Bordeaux wine, namely Sauternes, pairs well with desserts, particularly those that are fruit-based. But there’s more. A classic pairing is a full-bodied blue cheese, where the sweetness of the wine balances the saltiness of the cheese. And for a truly indulgent experience, pair a sweet Bordeaux with foie gras.

These are just suggestions. The best food and wine pairings ultimately depend on personal preference, so feel free to experiment and discover your own favourite combinations.

Red Bordeaux is usually best served at a temperature between 16-18°C. If it’s too warm, the alcohol can become more pronounced, overshadowing the wine’s complexities. They are best enjoyed in a Bordeaux-style glass that narrows at the top to enhance aromas.

Many red Bordeaux wines benefit from decanting. This allows the wine to breathe and can help soften tannins. Decanting time can range from 30 minutes to a couple of hours, depending on the age and style of the wine.

White and sweet Bordeaux wines are typically served cooler, around 10°C. Serve in a white wine glass to showcase their stand-out style and fresh flavours.