Bore-doe

Red Bordeaux Varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petite Verdot
Red Flavors: Black Currant, Plum, Graphite, Cedar, Violet
White Bordeaux Varieties: Sauvignon Blanc, Sémillon, Muscadelle
White Flavors: Grapefruit, Lemon-Lime, Gooseberry, Lemon Curd, Chamomile
Body: Medium-Full
Tannins: High

The History of Bordeaux

The Bordeaux was first appreciated for the Sauternes region, where sweet wine grapes are plentiful. Sweet wine and rosé the English deemed “claret” in the 18th century were the prominent wines in Bordeaux until the red wine grew in popularity in the mid-1800s. The fact that this shift was so drastic is what caused the region to become one of the most prized producing landscapes. A classification, named the “1855 Classification,” was established at this time to determine and proclaim the best producers in Bordeaux, ranked 1 through 5. The Cru Classification still holds today, but any wine expert knows you can find outstanding wines off the list as well.

Interesting Fact: Thomas Jefferson was one of the famous clientele who flocked to the Sauternes region for its sweet wine.

Bordeaux Food Pairings

Bordeaux wines are among, if not the most, expensive wines in the world. With such a prized bottle in your possession you must pair it with the most complimentary meal.

The Best Bordeaux Food Pairings

With a red the most luxurious pairing lies in braised meats and stew, especially lamb. Reds are always delicious with some sort of meat-- even ranging as far as Hispanic chicken and spices such as enchiladas. Whites are best with seafood, lemon tones such as lemongrass, and garlic.

Food Pairings to Avoid with Bordeaux

Because Bordeaux is such a pricey commodity, the worst food to pair with a bottle is simple flavors with no substance. Sweets and desserts, poorly constructed meals, lack of spice and bold flavor, nondescript fast food, etc. are the worst foods to pair with a Bordeaux.

Bordeaux Tasting Notes

The most notable trait of the red Bordeaux is that it is a mixture of a variety of wines-- it includes Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec (with tiny amount of Carménère). When you taste a red Bordeaux, it bursts with mineral and fruit notes that lead into mouth-drying prickly tannins. These tannins are so powerful they cause the wine to age for several decades. Depending on how vintage the wine is, fruit flavors range from more tart to sweeter and riper.

Médoc and Graves: The Left Bank

If your wine is from the sub-region Pauillac, Saint-Julien, Saint–Estephe, Margaux, or Pessac-Leognan, it comes from the iconic Left Bank! These wines are the boldest and most tannic in Bordeaux, making them especially primed for aging. The area has notably gravelly soil causing a palette of graphite notes in the taste. The typical blend in order of proportion from highest to lowest is: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petite Verdot.

Libournais: The Right Bank

The most notable sub-regions in the Right Bank are Pomerol and Saint-Emilion. These wines have more refined tannins, resulting in softer but still moderately bold flavors. Its red clay soil produces plummy red wines with the three most important blends being Merlot, Cabernet Franc, and Cabernet Sauvignon.

Our Selection of Bordeaux

• White: 2016 Les Chartrons Bordeaux Blanc - While less than 10% of the wine produced in France’s historic Bordeaux region is white, connoisseurs seek these rarefied wines for their light but layered profiles. 2016 Les Chartrons Bordeaux Blanc is a delicate and surprisingly complex white, with zesty flavors of citrus, grass, and gooseberry, which are mellowed by a lovely note of honeysuckle. This wine entices Sauvignon Blanc lovers, and perfectly complements dishes with fresh green herbs, lime, and garlic.
• 60% Merlot: 2014 Arnozan Bordeaux Supérieur - This classic Bordeaux red is an intense, dark red color with ripe fruit, vanilla and coffee on the nose. 2014 Arnozan Superieur Rouge is full-bodied and tannic with well-balanced fruit and oak aromas from its canny blend of 60% Merlot, 30% Cabernet Sauvignon, and 10% Cabernet Franc.
• Red: 2016 Cuvée Eva Bordeaux Rouge - Enjoy the fruits of a recent Bordeaux harvest with this perfectly balanced blend of 70% Merlot and 30% Cabernet Sauvignon from the Fronsac appellation. This dry and easy-drinking red pours a deep ruby color, and entices with elegant black fruit aromas, round tannins, and a delicious lingering finish. We suggest opening your bottle an hour before drinking to let the flavors open up. Pair it with red meats, tapas, paella, and mature cheeses.
• White: 2016 Arnozan Bordeaux Blanc - While Bordeaux is best-known for is complex red blends, wine-lovers covet the region’s light and subtle white wines, like 2016 Arnozan Bordeaux Sauvignon Blanc. This delicate French white entices with zesty layers of citrus, grass, and gooseberry, which are mellowed by a lovely note of honeysuckle. Pour a chilled glass next time you’re savoring a meal seasoned with fresh green herbs, lime, and garlic.
• Sauvignon Blanc: 2016 Le Duc Saint-Vincent Bordeaux Blanc - Lively citrus and floral notes start on the nose of this 100% Sauvignon Blanc, continuing through the long finish on the palate. 2016 Duc St. Vincent Bordeaux Blanc is an elegant white wine, which is dominated by fresh fruit and a mineral note. Pair it with fish and soft cheeses.

Bordeaux in a Nutshell

Since its prestigious status establishment in 1855, appreciation worldwide of the Bordeaux shortly followed. From the Médoc and Graves to the Libournais, every vine and every wine has a unique and awe-inspiring quality about them. Every bottle is bold in flavor and zest. Pairing any Bordeaux with your favorite freshly-prepared delicious meal will be a day you’ll always treasure.