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Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France. There are only six grape varietals allowed in the production of Red Bordeaux. Those six are: (1) Cabernet Franc, (2) Cabernet Sauvignon, (3) Carmener (virtually extinct in the Bordeaux region), (4) Malbec, (5) Merlot, and (6) Petit Verdot. The Bordeaux is the largest region of wine growing in the world. There are 6 major appellations of the Bordeaux region: (1) Barsac, (2) Graves, (3) Medoc, (4) Pomerol, (5) St. Emilion, and (6) Sauternes. Wines that are labeled “Bordeaux” are inferior to those labeled with an appellation.
Characteristics: Typically produce reds that are garnet in color, rich and complex, light in flavor with hints of berry and wood. Red Bordeaux wines have been described as having a cigar box aroma.
Ageing: Although each appellation comes with its own specific rules regarding ageing, Red Bordeaux wines have extraordinary potential of 20-50+ years. Average ageing for Red Bordeaux is 5-15 years.
Serving temperature: Serve at a temperature of 61º-68º F.
Food pairings: Beef, beef with red wine sauces, beef with rich sauces, bacon, meat couscous, steak creole, meat tandoori, Italian cuisine, Mexican cuisine, veal pâté, pork pâté, pizza, meat tajines, veal chops, poultry, game, lamb, pork, pasta with meat and red sauces, hard and savory cheeses, bean dishes, soups, and stews.
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