Bordeaux are generally based on either Merlot or Cabernet Sauvignon. They tend toward flavors of black currants and cedar and may also have a tough of earth or leather. Whereas U.S. and Aussie wines made from these same grapes tend to be ‘fruit bombs’, the French versions tend to be more austere, dusty, and focus on complexity – though changing weather and personal taste is bringing them closer together.
Enjoy Bordeaux With:
Bordeaux tends to do well wherever a Cabernet or Merlot would. West-bank wines (Graves, Margaux, Medoc, Paulillac, St. Estephe, St. Julien) tend to have more Cab, are fuller and more tannic. Pair with red meat, game, lamb and strong cheese. East-bank wines (St. Emilion, Pomerol) have more Merlot, are softer and go better with mild red meat or stews.