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Wines from Bordeaux are typically blended with Merlot and Cabernet Sauvignon. They are characteristically medium to full bodied wines with strong mineral and fruit notes. Because they are often high in tannins, they age beautifully and should be decanted or aerated before serving!
Primary notes: plum, vanilla, blackberry, dark cherry, spice, wet soil, graphite, violet, cedar, and black currant.
Wines from this region are dominated by Cabernet Sauvignon, and often are higher in tannins, alcohol, and acidity. The soil is graphite-driven and gravelly. They are powerful and rich, and age better than right bank wines.
Sub-regions to look out for: Pauillac, Saint Julien, Saint Estephe, Margaux, Pessac-Leugnan, Haut-Medoc, Listrac, and Moulis.
The blend is usually comprised of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petite Verdot.
Right bank wines are easier to drink young, are softer, plummy, contain less tannins, and are lower in alcohol—a great introduction to Bordeaux wines! The dominant grape is Merlot, and the soil is red clay.
Notable sub-regions: Pomerol, Fronsac, and Saint-Emilion.
Right bank wines tend to be a blend of Merlot, Cabernet Franc, and Cabernet Sauvignon.
This area is between the two banks, separated by the Rivers Dordogne and Garonne. The white wines are often lean, fragrant, citrusy, floral, and dry—a blend of Sauvignon Blanc, Semillon, and Muscadelle. The red wines are predominantly Merlot-based.
Wines from Sauternes and Barsac can be some of the sweetest in the world due morning fog that causes noble rot, or Botrytis. The primary grape is Semillon. Lush and viscous, with age, the wine loses some of its tropical fruit notes and gains more honey, butterscotch, and nutty flavor.
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