Understanding Bordeaux Wines
Arguably, Bordeaux, France may be the nucleus of the wine world.
Yet, when I speak of this fascinating region many people tell me they are not familiar with these wonderful wines.
There can be a perception that these wines are too complicated and more importantly very expensive to attain for everyday enjoyment.
The region of Bordeaux has a geographical location that is perfect to create some of the most alluring wines of the world.
The red wines are usually a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and possibly some Carmènere.
These grapes play a vital role, developing complex flavors.
Each vintner decides what percentage of grapes to blend, to create his or her interpretation of a great wine.
Bordeaux has some 306,000 acres and is the largest French wine appellation but second in volume next to the Languedoc.
There is some evidence that wine production near the Garonne River in Bordeaux dates back to the 4th century.
However, it was the Dutch in the 1600's who provided the framework for the eventual dominance that the Medoc wine region enjoys today by creating drainage channels making it suitable for growing grapes.
In conversation, the wines can be described as left bank or right bank of the Gironde River which splits the region.
The left bank has well drained gravelly soil and is suitable for the cultivation of Cabernet Sauvignon.
The right bank soils are more suitable for the Merlot grape and are normally dominated by this variety.
Left bank wines from Saint-Estephe, Pauillac, Saint-Julien and Margaux are structured, powerful, full bodied and meant to age in the bottle.
Right bank wines from the regions of Pomerol and Saint-Emilion are sensuous, with rich flavor and soft tannins.
Whatever wine you choose, they pair well with braised, roasted or grilled meats from beef, pork and veal.
I like these wines with Ahi Tuna and Salmon.
Of course, they are a natural for soft and hard cheeses.
The next time you visit a wine shop, ask the sommelier to recommend a Bordeaux wine for your thick grilled sirloin.
Bordeaux, as in all wine growing regions of the world, rely on good weather conditions to develop great grapes, and both left bank and right bank wines have experienced great vintages in 2011 and 2012 and will be great to drink in the upcoming years.
A little hint, if you can get your hands on a couple of bottles of the legendary 2000 vintage, make sure you share them with your best friend, OR NOT! à vôtre santé, Glenn
Yet, when I speak of this fascinating region many people tell me they are not familiar with these wonderful wines.
There can be a perception that these wines are too complicated and more importantly very expensive to attain for everyday enjoyment.
The region of Bordeaux has a geographical location that is perfect to create some of the most alluring wines of the world.
The red wines are usually a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and possibly some Carmènere.
These grapes play a vital role, developing complex flavors.
Each vintner decides what percentage of grapes to blend, to create his or her interpretation of a great wine.
Bordeaux has some 306,000 acres and is the largest French wine appellation but second in volume next to the Languedoc.
There is some evidence that wine production near the Garonne River in Bordeaux dates back to the 4th century.
However, it was the Dutch in the 1600's who provided the framework for the eventual dominance that the Medoc wine region enjoys today by creating drainage channels making it suitable for growing grapes.
In conversation, the wines can be described as left bank or right bank of the Gironde River which splits the region.
The left bank has well drained gravelly soil and is suitable for the cultivation of Cabernet Sauvignon.
The right bank soils are more suitable for the Merlot grape and are normally dominated by this variety.
Left bank wines from Saint-Estephe, Pauillac, Saint-Julien and Margaux are structured, powerful, full bodied and meant to age in the bottle.
Right bank wines from the regions of Pomerol and Saint-Emilion are sensuous, with rich flavor and soft tannins.
Whatever wine you choose, they pair well with braised, roasted or grilled meats from beef, pork and veal.
I like these wines with Ahi Tuna and Salmon.
Of course, they are a natural for soft and hard cheeses.
The next time you visit a wine shop, ask the sommelier to recommend a Bordeaux wine for your thick grilled sirloin.
Bordeaux, as in all wine growing regions of the world, rely on good weather conditions to develop great grapes, and both left bank and right bank wines have experienced great vintages in 2011 and 2012 and will be great to drink in the upcoming years.
A little hint, if you can get your hands on a couple of bottles of the legendary 2000 vintage, make sure you share them with your best friend, OR NOT! à vôtre santé, Glenn
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