Bordeaux
No wine region on earth is as legendary as Bordeaux: here, where the Atlantic meets the Gironde, some of the most famous reds of all come of age.
The benchmark of red wines
Bordeaux is by far France's largest quality wine region and the cradle of the classic red blend. Cabernet sauvignon, merlot and cabernet franc are united here into wines that combine structure, elegance and an immense ageing potential – the model for growers the world over.
Left Bank and Right Bank
The Gironde divides Bordeaux into two worlds. On the Left Bank – in the Médoc and Graves – cabernet sauvignon dominates: powerful, long-lived wines with a firm tannic frame. On the Right Bank, in Saint-Émilion and Pomerol, merlot takes the lead and yields rounder, more velvety wines. In between, the Côtes de Bordeaux offer fruity, approachable alternatives.
Our Bordeaux recommendations
- Château La Bonnelle Saint-Émilion Grand Cru – the Right Bank at its best – velvety, deep and noble.
- Heritage Côtes de Bordeaux – modern fruit and fine tannin at a fair price.
- Ducourt Réserve de Famille Bordeaux – a classic blend, balanced and versatile.
Bordeaux at the table
Classic bordeaux is the quintessential partner for meat. With a rack of lamb, an entrecôte or a braise, its tannins come fully into their own. Younger, fruity Right Bank wines also suit poultry and a mature hard cheese.
Serving it right
Serve bordeaux at 17 to 18 °C. Young, tannic wines benefit markedly from one to two hours in a decanter; great aged bottles should be decanted with care.
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