Bordeaux Red Wines

Descriptions of Bordeaux wines.
Bordeaux Wines

Bordeaux, pronounced “Bore-doe” refers to a wine produced in the Bordeaux region of France. Over 90% of Bordeaux wines are red wines made with Merlot and Cabernet Sauvignon grapes.
The first wines produced with these grapes were from this region.
All Bordeaux red wines are blends and are made from Merlot, Cabernet Sauvignon, Petit Verdot, Malbec and Carmenere varieties.
Red Bordeaux Primary Flavours are Black Currant, Plum, Graphite, Cedar, Violet. They are medium- to full-bodied with aromas of black currant, plums, and earthy notes of wet gravel.
They burst with mineral and fruit notes that lead into prickly, savoury, mouth-drying tannins. The tannins are often high enough that wines will age for several decades. Red Bordeaux wines should be served at 16 – 18 degrees Celcius and decanted for at least 30 minutes before serving, to enjoy them at their best. Steak and duck fat fries are a great paring because the wine will taste sweet and fruity against such a rich meat. Alternatively a good black pepper steak, pot roast or goose will work.
You can expect to pay £15 – £25 for a reasonable bottle of red Bordeaux but a good vintage will be decidedly more.
Wines from the “Left Bank”, known for its gravelly soils, are made predominately with Cabernet Sauvignon and Merlot with a small amount of Cabernet Franc, Malbec and Petit Verdot. These include Pauillac, Saint-Julien, Saint–Estephe, Margaux and Pessac-Leognan in the Medoc region. Wines from Médoc are some of the boldest and most tannic of Bordeaux, perfect for aging or matching with red meat.
The “Right Bank”, known for its red clay soils, are predominately Merlot, Cabernet Franc and Cabernet Suvignon blends. Pomerol and Saint-Emilion are typical.