BORDEAUX

Many red bordeaux wines are rich, bodied, thick, and have a certain weight, they are fruity, tart, and show well pronounced roughness.

This originates with the grapes used.

There are 8 grape varieties allowed within AOC Bordeaux Appellation:

Red bordeaux:
- cabernet sauvignon: gives bitter wines, good for long maturation, with typical herbaceous or green bell pepper flavor
- merlot: in the traditional Bordeaux blend. Merlot's role is to add body and softness .
- cabernet franc: is lighter than cabernet sauvignon, making a bright pale red wine and contributing finesse and a peppery perfume to blends with more robust grapes.
- petit verdot: it is added in small amounts to add tannin, colour and flavour to the blend.
- malbec: brings very deep color, ample tannin, and a particular plum-like flavor component to add complexity to Bordeaux blends.

For the great millesimes, their best maturation is after 15 - 20 years, and even longer. Traditionally regarded as the best investment wines.

White bordeaux:
- sauvignon blanc: in general gives wines crisp, elegant, and fresh with grassy flavors
- sémillon : is rather heavy, with low acidity and an almost oily texture. It has a high yield and wines based on it can age a long time.
- muscadelle: it has a simple aroma of grape juice and raisins