Bordeaux’s vineyards feature four principal soils: Gravel, which encourages firm, structured wines; sand, which promotes fruit-forward, approachable wines; iron-rich clay, which produces robust wines with a notable prune character; and limestone, which fosters lean, polished tannins and a vibrant acidity. Though the region is undoubtedly most famous for its premium-priced wines from household names such as Château Margaux, Château Lafite Rothschild, Château Pétrus and Château Le Pin, Bordeaux’s calling card is the quality and consistency found across the region’s 50 appellations. Many of the greatest values can be found in Bordeaux’s satellite regions, such as the Côtes de Bordeaux. Bergerac white wines are designated AC Bergerac Sec.
No other premium-wine region in the world can offer such precision, depth and balance at every level and price point. Cabernet Sauvignon is the king of Bordeaux’s Left Bank, while its famous blending partner, Merlot, is the lead grape of the Right Bank. Cabernet Franc, Petit Verdot, Malbec and Carmenère are the other permitted red grapes, and white wines are composed of Sauvignon Blanc and Sémillon. France’s Southwest region, which includes Cahors, Buzet and Bergerac, offers similar grapes to Bordeaux.
FOOD PAIRING (RED WINES):
Traditional / Mijoté d’agneau aux mojettes
Meat / Grilled steak
Cheese / Gouda
Vegetarian / Stir-fried vegetables with mushrooms
FOOD PAIRING (WHITE WINES):
Traditional / Brill meunière
Meat / Smoked salmon
Cheese / Camembert
Vegetarian / Vegetable soup