Bordeaux wine

Bordeaux is a famous wine region located in southwest France, near the Atlantic coast. It's one of the largest and most important wine regions in France and indeed the world, both for the quality and the quantity of wines it produces. 

The red wines made here are particularly prized for their elegance, complexity and ability to age. The most sought-after are the red Bordeaux blends – a combination of Merlot, Cabernet Sauvignon, Cabernet Franc and smaller amounts of Malbec and Petit Verdot.

Divided by the Gironde estuary, Bordeaux has two key wine regions:

Bordeaux’s Left Bank, which includes areas such as Médoc and Graves, is characterised by its Cabernet Sauvignon-led wines. These wines tend to have deep flavours of blackcurrant, plum and graphite. They’re known for their complexity and potential to age for a long time.

The Right Bank includes regions like Saint-Émilion and Pomerol. Here, Merlot is the star player, making wines that are softer and more rounded, with flavours of plum, blackberry and sometimes hints of chocolate. The tradition of oak ageing lends additional layers of flavour, adding a touch of vanilla and spice.

Beyond reds, Bordeaux winemakers are masters in other wine styles, including dry, crisp and citrusy white wines – mostly made from Sauvignon Blanc and Sémillon grapes – rosé wines and the golden, sweet wines of Sauternes. Whether you’re a Cabernet Sauvignon, Merlot or Malbec lover, there’s a Bordeaux blend you’ll love.

Learn more in beginner's guide to French Bordeaux wine.

The history of winemaking in Bordeaux stretches back over 2,000 years to when the Romans planted vineyards in the area to make wine for its soldiers. 

However, it wasn’t until the 18th century that Bordeaux gained an international reputation for its winemaking, particularly for its high-quality red wines.

Many of the most famous wine names in Bordeaux are châteaux known as the “First Growths”. These were first named in the Bordeaux Wine Official Classification of 1855. This list of the top producers in the region solidified the status of Bordeaux’s wines and is still in use!

Today, Bordeaux is home to more than 6,000 wine-producing châteaux and produces a vast array of wines, from some of the world's most expensive and prestigious wines to more affordable, everyday drinking wines.

Bordeaux wines are highly prized for several reasons, including the region's geography and winemaking traditions.

Without getting too technical, the varied landscape, range of soil types and maritime climate of Bordeaux make it an ideal environment for growing a wide variety of grapes. Winemakers can take advantage of the warm summers, mild winters and a breeze from the Atlantic Ocean to help ripen grapes. Bordeaux's two winemaking regions – the Left Bank and Right Bank – are split by the Gironde estuary and two rivers, the Dordogne and the Garonne. The Left Bank has gravel-based soils, perfect for growing Cabernet Sauvignon, while the Right Bank is home to clay soils responsible for some of the world’s most delicious Merlot wines.

You typically see wine regions specialise on a single grape variety, but here Bordeaux bucks the trend. Unlike many other wine regions, Bordeaux is famous for its blends. Blending different grape varieties, such as Cabernet Sauvignon, Merlot, and Cabernet Franc for reds, and Sauvignon Blanc and Sémillon for whites, creates complex and balanced wines. The best estates will hire specialised consultants to help perfect their blend each year. Finally, many Bordeaux wines, especially those from top châteaux, have remarkable ageing potential. They can develop and improve over time, revealing more complex flavours and becoming more balanced with time. In fact, tradition states that the best of the best Bordeaux reds will only be ready to drink after 10 years.

Each of Bordeaux’s subregions has its own distinct winemaking techniques and landscape – some of the most well-known are:

Médoc: Located on Bordeaux’s Left Bank, Médoc is famous for its Cabernet Sauvignon wines with pronounced blackberry notes. The area is further divided into smaller appellations, such as Saint-Estèphe and Margaux.

Graves: A Left Bank region that gets its name from its gravel-rich soils. Many châteaux in Graves create both red and white wines. Reds are typically blends of Cabernet Sauvignon, Cabernet Franc and Merlot, while the whites are made from Sauvignon Blanc and Semillon.

Saint-Émilion: Situated in the Right Bank, Saint-Émilion’s limestone, clay and gravel soils make it an excellent home to Merlot.

Pomerol: Next to Saint-Émilion, Pomerol is smaller but equally significant. The area’s iron-rich soils make standout Merlots known for their depth and potential to age well.

Entre-Deux-Mers: Meaning 'between two seas', this region sits between the Dordogne and Garonne rivers. This region is known for its dry white wines, usually made from Sauvignon Blanc and Sémillon.

Sauternes: This area within Graves is famous for its sweet white wines, made from grapes affected by a fungus known as noble rot that concentrates the sugars in the grapes.

While Bordeaux is more famous for its red wines, the region also creates remarkable white wines. White Bordeaux or Bordeaux Blanc wine is typically a blend of Sauvignon Blanc, Semillon and Muscadelle grapes. White Bordeaux can be either sweet or dry. The dry versions are typically crisp, vibrant and aromatic, with flavours of citrus fruits, green apple and sometimes a flinty or mineral quality. When aged in oak, additional flavours may develop, such as vanilla and toasted coconut. Sweet white Bordeaux wines, such as those from Sauternes or Barsac, are made from grapes affected by noble rot (a type of fungus that dries out the grapes and concentrates their sugars). These wines are rich, luscious and highly prized, with flavours of honey, apricots and other ripe fruits.

Bordeaux red wines are known for their depth and complexity. With the right balance of acidity, fruitiness and tannins, they can be paired with a wide range of dishes but really shine with red meats and hard cheeses.

Red meat and game: The acidity and tannins in Bordeaux wine help cut through the richness and fattiness of red meat so you can better enjoy its natural flavour. Think roast duck, braised lamb or venison.

Cheese: Blue cheese, Cheddar and Gouda all suit red Bordeaux wine – the wine’s high tannins cut through the firm texture, while the fruit flavours complement the savoury taste of the cheese. Roasted vegetables: Bordeaux wine’s savoury hints of herbs and earthiness pair deliciously with grilled or roasted root vegetables.

Dark chocolate: It might not be an obvious choice but luxurious very dark chocolate desserts can pair with Bordeaux wine’s full body, firm tannins and fruity flavours.

Learn more about food and wine pairings