BORDEAUX AOC

Shall we taste?

Red wines: Dominant Cabernet Sauvignon and Merlot in variable proportions to which are added Cabernet Franc, Malbec, Petit Verdot and Carmenere. Either they are light, round, low acidity and can be drunk quite quickly, or they are more structured and rich in tannins because they are aged in oak barrels. For the latter, it is better to let them ageing, between 2 and 5 years.

 Bordeaux clairet: Obtained from Merlot, they are similar to light red wines and are distinguished by their light colour, between red and rosé. They owe their name "French Claret" to the English who imported it from the Middle Ages. They offer an intense bouquet of red fruits (strawberry, blackcurrant, and redcurrant) with floral notes (rose, peony) that are confirmed in the mouth. Fresh, light and velvety with a moderate tannic concentration.

Dry white wines: Made from Muscadelle, Sauvignon Blanc and Sémillon grape varieties. Much less abundant than the AOC red wines. Elegant, fruity (lemon, peach) and floral notes (white flowers). Well balanced with strength, they have a typical style: Aged in barrels (a small part of the production), they have a very typical style made of roundness and liveliness.

Sweet white wines: Made from the same grape varieties as the dry white wines. The aromas of citrus fruits, yellow flowers and exotic fruits are confirmed in the mouth. Slightly sweet, refreshing with a nice length. Can be kept for 2 to 3 years.

Rosé wines: Made from the same grape varieties as the red Bordeaux wines, they are paler than the clairet. Fresh and with intense aromas, they delight the palate with lightness and voluptuousness, showing a beautiful roundness. Serving temperature between 7 and 11°C.

Dry white crémants: Made from the Ugni Blanc, Colombard, Muscadelle, Sauvignon Blanc and Sémillon grape varieties, they are probably the least known of the crémants and of the 57 appellations of Bordeaux wines. Yet they surprise by their power and aromatic complexity.

Rosé crémants: Made from Cabernet Franc, Malbec and Merlot, they are characterized by their exquisite aromas of redcurrant. Powerful, complex and long on the palate.

Red Bordeaux Supérieur wines: Aged for a minimum of 9 months, they are distinguished by their more powerful tannins which ensure a good ageing potential (3 to 4 years). Aromas of red fruits, violets and hints of liquorice.

Sweet white Bordeaux Supérieur: Rare, these sweet wines are rich and smooth. They are appreciated for their candied and honeyed notes that linger in a lingering finish.

Food and wine pairing

Red wines: Small poultry (stuffed quails, pigeon...). Red meats (pepper steak, Rack of lamb. Flank steak with shallot). Spaghetti with Bolognese sauce. Cheese (Saint nectaire). Serving temperature: 16°C.

Bordeaux clairet: Small game. Lamb. Barbecue. Paella. Hot starters: croques monsieur (toasted ham and cheese shandwich), savoury tarts, quiches, cheese soufflés.

Dry white wines: Traditional wines are perfect with shellfish, seafood and grilled fish. Those raised in barrels, with their amplitude, allow to be served with poultry in sauces or pike quenelles.

Sweet white wines: Desserts with yellow or white fruits. Almond dessert. Galettes des roi with frangipane, tarte tatin. Blue-veined cheeses (fourme d'ambert, blue cheese, roquefort...).

Rosé wines: Crudités. Cold meats. Grilled meats. Pizza. Quiches and savoury tarts. Indian cuisine.

Dry white crémants: To be enjoyed alone or as an aperitif. Fish-based starters. Fruit desserts. Serve between 6 and 8°C.

Rosé crémants: Red fruit desserts.

Red Bordeaux Supérieur wines: Beautiful pieces of red meat (beef steak, game). Wild mushrooms.

Sweet white Bordeaux Supérieur wines: Foie gras escalope, blue-veined cheeses. Yellow fruit tart. Serving temperature 10- 12°C.