Bordeaux and it's primary wine-making regions

A quick study of the map of Bordeaux vineyards will point to important regional characteristics.  For one, the area is quite large -in fact it is France’s largest wine producing region- and composed of a multitude of neighboring, sound-alike appellations. Secondly, the vineyard land  lies quite close to the Atlantic Ocean and is divided into three major areas;  the Left Bank to the west, Entre-Deux-Mers in the center and Right Bank to the east. The proximity to sea and river has a profound impact on viticulture; from climate to microclimate, soil structure and composition and on down to the choice of grape varietals and ultimately to style and quality of the wines. In order of total plantings; red grapes outpace white. In order of importance they are Merlot, Cabernet Sauvignon and Cabernet Franc for reds and Semillon, Sauvignon Blanc and Muscadelle for whites. The long-established practice of blending ensures some level of consistency from vintage to vintage; each varietal’s contributing structural and flavor elements associated with the appellation and individual properties. Cabernet Sauvignon aromas of cedar, cassis and roasted coffee dominate on the left bank whereas Merlot flavors of plum, violet and black truffle will often grace the right bank wines of Saint Emilion and Pomerol.

Although mostly renowned for its reds, Bordeaux also produces dry whites, rosés, sparkling and sweet wines . This month, we explore the intricacies of Bordeaux, where the unending tension between nature’s challenges and the vigneron’s skill never fails to stimulate the taste buds.

Cabernet sauvignon, merlot and cabernet franc account for 90% of red plantings, malbec and petit verdot planted mainly to add flesh and spice to the blend.

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