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Bordeaux was geographically predestined to produce the world's finest wines due to its unique Terroir - the combination of great soil and great microclimate.
The region has an ideal climate - moderated by the Gulf Stream, tempered by the Atlantic Ocean, with the tallest sand dunes in Europe and the forest of the Landes providing a natural wind barrier protecting the vineyards.
The great diversity of microclimates and soils (clay, gravel, chalk, limestone) are ideally suited to Bordeaux's main grape varieties:
- Reds: Cabernet Sauvignon, Cabernet Franc, Merlot
- Whites: Sauvignon Blanc, Sémillon and Muscadelle
The richness and elegance of Bordeaux wines is the result of subtle blending of these different grape varieties, combined with centuries of experience, the skills of local winemakers and on-going research by oenologists (wine scientists) and technicians.
Almost all Bordeaux are blends of several grape varieties, Different which are harvested and vinified separately, then blended to create the desired taste. The type of grape that can be planted in each appellation is strictly controlled by the A.O.C. law.
Listed below are some of the most common grape varieties used in Bordeaux wines:
RED BORDEAUX
Merlot, Cabernet Sauvignon, and Cabernet Franc make up the red grape "trio" of Bordeaux. Petit Verdot and Malbec grape varieties are also used in lesser proportions. As soon as the grapes are harvested, the juice ferments with the grape skins; this gives the wine its color and tannins. After several weeks in vats (or barrels), wines made from different grape varieties are blended. The wine is then aged in vats or oak barrels for months or even years.
It is the subtle blending of different grapes that gives Bordeaux wines their balance, refinement and character. Each variety imparts something unique to the finished wine:
Cabernet Sauvignon
Esteemed by connoisseurs as the noblest of all grapes, it provides tannic backbone, or structure. It is very aromatic in young wines with aromas of blackcurrant and also allows the wine to gain enormous complexity with age. It is especially prominent in Médoc and Graves wines and is distinguished by intense blackcurrant aromas, balanced tannin and medium to high acidity which together yield a complex, elegant, and strong-bodied wine that ages with grace.
Merlot (picture right)
The most widely planted grape variety in Bordeaux. It is especially prominent in Pomerol, Saint-Emilion and Côtes wines. With lower tannin and acid levels and higher sugar content than Cabernet Sauvignon, it produces smoother and fruitier wines than ones blended predominantly with Cabernet Sauvignon grapes. It exudes aromas of ripe plums and red fruits.
Cabernet Franc
The primary blending grape that provides acidity, fragrance and strawberry-like fruit qualities.
Secondary authorized grape varieties used for blending red wines are Malbec (also known as the Cot or Pressac) for color and body, Petit Verdot for color, tannins and high acidity, and Carmenère for color.
If your taste leans towards the soft, plummy style of Merlot, look for wines from Saint-Emilion, Pomerol and Fronsac. If you're a Cabernet Sauvignon fan, try wines from the Médoc and Graves. If you are looking to keep your wine for a few years, Médoc and Graves wines, together with those from the Saint-Emilion and Pomerol vineyards, generally age better than other reds. Wines from the Côtes de Bordeaux, Bordeaux and the Bordeaux Supérieur appellations are better appreciated when young ? approximately 2 to 5 years from bottling.
Bordeaux red wines should ideally be served at 16°-18°C. Given their good balance of alcohol, tannin and acidity, these wines are perfect to enjoy with all kinds of food: Médoc and Graves pair well with red meats and roasts; Saint-Emilion, Pomerol and Fronsac wines pair well with white meats, poultry, game and even fish; Bordeaux, Bordeaux Supérieur and Côtes de Bordeaux wines are ideal matches for grilled meats, pasta and even more exotic "fusion" dishes.
  
WHITE BORDEAUX
In contrast to red wines, the grape juice for dry white wines is fermented without the skins. Immediately after the grapes are harvested, the skins are separated from the "must" (unfermented grape juice). The wine is bottled within twelve months of the grapes being picked. Recently, Bordeaux oenologists have led the way in improving white winemaking techniques. This has led to a much higher quality of dry white Bordeaux wines, making them fresher, more aromatic and more complex.
Bordeaux dry white wines are made exclusively from Sauvignon Blanc, Sémillon and Muscadelle grapes. As with the reds, each varietal adds something special:
Sémillon
The dominate grape for sweet white wines. It is also used to add richness, structure and aging potential to some dry white wines. Sémillon is particularly susceptible to noble rot, the fungus that concentrates the grapes' sugars and yields a sweet wine with rich, deep, mellow flavors. It has a honey and apricot bouquet.
Sauvignon Blanc
The dominate grape for the best dry white wines (Graves, for example). It is also used to add acidity to some sweet blends. It produces crisp, clean, medium-bodied wines with full, fruity flavors and often grassy, herbaceous and citrus bouquet.
Muscadelle
Used most often to add fruity flavors and floral fragrance to blends for semi-sweet and sweet white wines.
Secondary authorized grape varieties used only rarely for blending white wines are Merlot Blanc, Ondenc, Mauzac, Colombard and Ugni Blanc. They are blended into some regional wines and are used because of their high yields rather than any particular quality added to wine.
Supple and lively, fruity or flowery, white Bordeaux wines leave an incomparable sensation of freshness in the mouth. To appreciate all the aromas and flavors, make sure you chill the wines for a couple of hours in the refrigerator before serving (8°-12°C). They are excellent accompaniments to fish, seafood, salads and white meats, and make a perfect light apéritif (or before dinner drink).
Golden Sweet Whites
These succulent wines are produced in the southern Bordeaux vineyards, on both sides of the Garonne River. In Fall, a microclimate of misty mornings followed by bright sunny days favors the development of Botrytis Cinerea. This fungus dries up the pulp of the very ripe grapes, concentrating the natural grape sugar and producing intense, complex aromas. The natural process is often referred to as "Noble Rot."
The grapes (mostly Sémillon with some Sauvignon Blanc) are harvested later than other Bordeaux varieties - sometimes even in November. In some years, each vine plant yields no more than a single glass of wine. These wines truly are liquid gold!
The Sauternes and Barsac areas are world-famous and produce some of the richest wines which, from a great vintage, can age for many decades.
Serve these wines chilled but not too cold to appreciate their delicate, complex aromas ranging from honey and floral notes to pears, apricots and dried fruits. Good sweet Bordeaux should have a balance of acidity and sugar. Younger, lighter wines are a perfect accompaniment to fruit-based desserts, foie gras, roasted white meats and, as an alternative to port, blue cheese. However, a special, aged bottle with its rich, amber color is a dessert in itself!
  
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