Bordeaux Bordeaux is a general name given to any wine produced in the Bordeaux region of France. It is produced by more than 8500 producers. 89% of the production in Bordeaux is of red wine, the rest are white wine like Chateau d’Yquem, which consists of dry white wine, sparkling wine and rose. The major reason why there is a greater success rate for winemaking is because of the excellent environment in which the wine is grown. The soil structure is perfect; the region is limestone which has a high percentage of calcium in the soil. For wine, coffee and tea cultivation three things play a vital role; geography, geology and climate. This region of France has all these components as being the most favorable for wine production.

Bordeaux Wine: Sweet vs Dry

There are two kinds of white wines that are made in this area.

Bordeaux: Sweet Wines

The Bordeaux region is affected by Botrytis also known as nobel rot.  The fungus infects Bordeaux grapes and increases the intensity of their flavors, which results in the distinctive flavors of the region’s desert wines. This occurs when drier weather patterns follow periods of high moisture and wetness.  Botrytis infected vine have low yields, which means considerably more time invested in harvesting the crop. Due to its complex characteristics and difficult growing conditions, the wine is a bit more expensive than other Bordeaux wines. Sauternes is a very famous appellation where the most famous sweet wines are produced. It comprises of 43% of Bordeaux’s total sweet wine production. It is made up of Semillon, Sauvignon Blanc and Muscadelle grapes the blend gives a deep golden color, excellent quality and heavy texture. Sauvignon Blanc contributes to its freshness and acidity, and Muscadelle gives a powerful, floral aroma to the entire blend. The sweet wine is usually at the top of the list because of its international reputation, due to its ultra rich honeyed flavors.  The amount of sugar exhibits the sweetness of the wine. There are two kinds of sweet; one is “vins moellux” which is the semi sweet wine and the other is “vins liquoreux” that is considered as the sweetest wine. The semi sweet kind has fruit characteristics and are rich in honey and the sweetest one has the same attributes but with a lot more intensity. As the wine is aged, its perception of aroma and sweetness decreases. The sweeter style of Bordeaux wine can be enjoyed with spicy dishes all the way through to desserts, thanks to its consistent balance of acidity. The semi sweeter style goes well with sea food, poultry and even eggplant. The older wines match with desserts such as fruit and almond cake.

Bordeaux: Dry Wines

As far as the blending goes in terms of Bordeaux white wines, the French have become masters of this art. These wines are the best you will find around the world, they are unique to the region, as the case with any fine wines there production is small. Many dry and semi dry wines come from three districts. Pessac-Leognan, Graves and Entre-Deux Mers. The wine consists of Sauvignon Blanc and Semmilonare which are total opposites. Sauvignon Blanc being the lively, crispy and fruity one, while the other is earthy, highly valued, herby with a full bodied finish, together they are magical! Muscadelle makes the wine low in acid and gives it a light and smooth taste. A Small quantity of Ugni Blanc is occasionally added. The dry varieties of Bordeaux white wines tend to be crispy with a lively when they are young, but they develop richness and a distinct honey flavor as they age. They are light radiant color and leave you refreshed at the end of the drink. They can age for a surprisingly long time often for 30 or 40 years, however majority of them are enjoyed young, when they are fruity and are equipped with high concentration of floral aromas. The wine can be paired well with sea food especially shellfish, grilled or smoked fish. Also meats such as pork, pate’ and duck work great with dry Bordeaux wines as well.