How to choose and drink French Bordeaux correctly. Routes through the Bordeaux vineyards What grapes do the French use to make Bordeaux?

In France, the Bordeaux wine region is one of the oldest and largest - Bordeaux wines have been known since the 12th century. For a long time, it has been divided into appellations - territories where grapes with a taste unique to this particular place are grown, and wine factories are also located there. From there, the products of French distilleries are exported to dozens of countries, and Russia is no exception.

Every two years at the end of June, Bordeaux hosts a four-day festival “Bordeaux Fête le Vin”, where lovers of this drink can taste the best wines of Bordeaux and Aquitaine, as well as learn how to choose and drink Bordeaux correctly.

In 2014, the festival begins on June 26, and on the eve of the holiday the site is holding a small seminar on the selection and consumption of this most popular wine in the world.

How to choose the right Bordeaux

Let's start with the fact that Bordeaux is a blended wine and is made only from combinations of the following grape varieties: Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc, Semillon, Merlot, Muscadelle and Petit Verdot, sometimes (very rarely) Malbec and Carmenere are used. In this case, the name of the raw material must be indicated on the bottle, on the wine label. Let's talk in more detail about what else containers are marked with.

Appellations of Bordeaux

Before purchasing wine, be sure to look for the appellation name on the label. There are several of them in Bordeaux, we will list the most famous of them and give a brief description of the drinks produced there:

Sauternes. The area is distinguished by a unique microclimate in which morning fogs harmoniously combine with dry daytime air. This promotes the development of a special fungus that gradually turns the grapes into raisins right on the vine. This makes the juice sweeter and gives it a special aroma. The berries are collected in several stages, as they raisinize. The grapes produce both red and white wine, for example with notes of honey, candied fruit and roasted apricots.

Margo (Margaux). The local soil gives the grapes a subtle and elegant aroma, which is transmitted to the wines; they turn out exquisite, with tones of violet, spice and wood.

Pauillac. It is believed that it is in this area that the best, most expensive and valuable Bordeaux wines are produced (one 750 ml bottle of non-collection status can cost more than 130 thousand rubles), they are characterized by tones of cedar, ripe, incense, coffee, tobacco, vanilla and black currant.

Médoc. On the seemingly infertile lands of this appellation, Cabernet Sauvignon grows beautifully - it is from it that the most famous Medoc wines, perfectly adapted to long-term aging, are mainly made. The taste of these drinks, as a rule, has obvious fruity notes - raspberries, blackberries, currants, and with tones of sweet spices, and the aftertaste is very long.

Graves. Cabernet Sauvignon, Merlot, Cabernet Franc grapes are grown here for making red wines, as well as Sauvignon and Semillon for white wines. Red wines have a tart, slightly astringent taste with notes of cedar, violet and tobacco, and they have a distinct mineral aroma. They can be stored for up to 30 years. White wines, due to aging in oak barrels, acquire the flavor of linden and gorse flowers.

Pomerol. The main grape variety grown in this area is Merlot. The wines are marked by an original “animal” aroma and notes of coffee, blackberry, red fruits, coal and undergrowth.

Saint-Julien. The wines of this appellation are renowned for their chocolate notes with hints of licorice, oak and toast. Some varieties contain notes of spice, red berries and cedar or vanilla and sandalwood. Over the years, these wines become more delicate.

Other inscriptions on the label and bottle shape

Another word that should be on the label of a real quality Bordeaux: “château”. This means that it is made on an estate where grapes are grown and wine is created, that is, this is a full cycle production - from planting vines to bottling. Each “château” has its own name, and it must be indicated on the bottle, and sometimes the castle itself is depicted on it (this is how “château” is literally translated).

Naturally, the year of harvest is also indicated on the bottle of real Bordeaux. If you are going to pay a lot of money for wine, then take the time to find out what the weather was like in Bordeaux in the year that appears on the label. The fact is that the taste of the drink changes depending on weather conditions; it may be drier than usual or less rich. By the way, some websites selling elite wines and sommeliers in expensive restaurants provide this information.

How to choose and drink French Bordeaux correctly

Bordeaux is traditionally bottled in bottles of the standard shape for the Bordeaux region - narrow, with a deep recess at the bottom, with high sides and “steep” shoulders, green glass for red wines and clear glass for white wines. So if you see a dark glass bottle in a store without the listed signs, then most likely you are looking at a banal fake.

You shouldn’t “buy” into the inscription: “Grand Vin de Bordeaux”, which translated means “Great Wine of Bordeaux”. Recently, more precisely, since 2001, these words have been written on any wine produced in the Bordeaux region, so the bottle can easily end up not with a masterpiece, but with a very mediocre drink.

But if you see the inscription: “Grand Vin,” then this is already an indicator that the manufacturer specializes in this type of wine, although it also produces other varieties. This is, so to speak, the main wine of this particular winemaker, therefore it must be of high quality.

How to drink Bordeaux correctly

Bordeaux is a noble drink, which means there is a culture of its consumption. If you want to get real pleasure from this wine, then you should “serve” and “garnish” it correctly.

How to choose and drink French Bordeaux correctly

Bordeaux glasses

Classic Bordeaux glasses are shaped like tulips and have a fairly large volume - their capacity starts from 600 ml and can reach up to 1080 ml. The fact is that any Bordeaux wine has a complex bouquet and multi-layered aroma, and only in such glasses it is fully revealed.

Soft fruity and floral notes of aroma gather at the top of the glass, followed by refreshing greenery, and tannic oak shades lurk at the surface of the wine, so you first enjoy inhaling the bouquet and then tasting it.

However, if you are going to taste (the verb “drink” is simply inappropriate here) thirty-year-old wine, then give preference to a glass of 300-400 ml - vintage Bordeaux has a subtle, refined aroma, which will simply be “lost” in a larger container.

And in any case, no matter what glass you choose, Bordeaux is poured into it until the point where the bowl begins to narrow.

Bordeaux temperature

The temperature of the wine also affects the perception of the drink. In fact, each Bordeaux variety is cooled to a certain state, but there are general rules:

• Bordeaux red wines with complex multi-component bouquets including chocolate, wood, spices, black currants, tobacco, foliage, moss and truffles should be 15-18 degrees when served.
• Red Bordeaux, containing spices, red berries and herbs in its bouquet, is cooled to 9-11 degrees.
• Wines of a desaturated red color with notes of honey, apricot, flowers and spices are served chilled to 8-12 degrees.
• Full-bodied white Bordeaux wines with hints of dried fruit, croutons, vanilla and spice develop best at 13-15 degrees.
• A rich and piquant white Bordeaux with tones of baked apples, almonds, cream and spices, served cooled to 10-12 degrees.
• Light wines made from young Sauvignon Blanc grapes and containing citrus, herbal, and apple notes in the bouquet “sound” ideally at 8-12 degrees.

What is Bordeaux served with?

Naturally, a wine such as Bordeaux requires an appropriate culinary addition. We will list gastronomic combinations for those bouquets that we talked about when talking about “temperature conditions”.

How to choose and drink French Bordeaux correctly

• Bordeaux red wines with complex multi-component bouquets, including chocolate, wood, spices, black currants, tobacco, foliage, moss and truffles go well with meat and game dishes, as well as with not very spicy cheeses and, in fact, with truffles.
• Red Bordeaux, containing a bouquet of spices, red berries and herbs, is served with soft cheeses, deli meats, wild and poultry dishes, as well as meat with a complex sauce.
• Deep red wines with notes

Luxurious castles, great wines - mostly red, occasionally white, unique dessert wines... This is how most people imagine the French province of Bordeaux, the most famous wine-growing region in the world. Winemaking has flourished here since Roman times, which is why wines bearing the Bordeaux label remain unrivaled.

A little geography

The Bordeaux winemaking region is located in the southwest of France, in the valley of the Gironde River, and is divided into two parts - the Left Bank and the Right Bank, with the Gironde River serving as the dividing strip. However, experts identify at least two more large subregions of Bordeaux - Graves and Entre-de-Mer, located between the Garonne and the Dordogne. On the so-called Left Bank, on the peninsula between the Atlantic Ocean and the Gironde estuary, are the famous appellations St-Estephe, Pauillac, Moulis, Listrac, St-Julien, Margaux, Haut-Medoc and Medoc.

The territory of the Medoc subregion is divided into two appellations: Haut-Medoc (Upper Medoc) and simply Medoc (in the recent past - Bas Medoc, Lower Medoc). All the famous Bordeaux wines are born in the Haute-Médoc, in the communes of Saint-Estèphe, Pauillac, Saint-Julien, Listrac, Moulis and Margaux. The Lower Medoc cannot boast of any outstanding, famous wines.

Grape varieties

Bordeaux is famous for its dry red wines. To produce these wines, cabernet sauvignon (Médoc and Grave), cabernet franc (Saint-Emilion), merlot (Pomerol, Saint-Emilion) are used; carmenere, malbec and petit verdot are grown in small quantities. White Bordeaux wines are either dry from Sauvignon Blanc and Muscadelle grapes, or sweet dessert wines - the famous Sauternes and Barsac wines from Semillon grapes.

Appellations of Bordeaux

Mulis And Listrac- two appellations located some distance from the Gironde. The wines produced here are characterized as simpler and stronger than their famous neighbors. Among the wines of Muli and Listrak, you can pay attention to the products of Ch. Poujeaux, Ch. Maucaillou, Ch. Chasse-Spleen.

Grave, Pessac-Leognan, Sauternes and Barsac

The name of the Grave region comes from the rocky soil containing large amounts of sand and gravel (graves). The best vineyards on an area of ​​1005 hectares are located in the north of the region, in the region Pessac-Leognan. It is here that one of the great Bordeaux wines, Chateau Haut-Brion, is born. In general, Pessac-Leognan wines have good aging potential, good structure and pleasant fruitiness. Grave's red wines are softer than wines from other provinces, as there is a higher proportion of Merlot in the blends.

Grav is the only region of Bordeaux that pays great attention to white wines. A third of the vineyard area is occupied by plantings of Sauvignon Blanc and Semillon. These vineyards are located along the Garonne and Dordogne rivers, high humidity and morning fog provide a good environment for the development of the noble fungus botrytis. The famous dessert wines of Sauternes and Barsac are made from the raisins - deliciously thick, sweet, incredibly rich in flavor and aroma. Speaking of dessert wines, one cannot fail to mention the legendary estate

For the whole world, Bordeaux is the very embodiment of wine. The famous Chateau Margaux in our country is also located here.

Today, traces of winemaking are disappearing from the streets of the city: barriques are no longer lined up in orderly rows at the port, and large merchant warehouses have moved to the industrial areas of the suburb. Small cellar bars where you could go in the morning to drink a glass of liqueur wine have also almost disappeared. Different times, different morals.

History of winemaking in Bordeaux

It is worth saying that this is not the first paradox in the long wine-making history of Bordeaux. Let us remember that wine here became famous even before the appearance of vineyards, when in the first half of the 1st century. BC. (even before the arrival of the Roman legions in Aquitaine), merchants from Campania began selling wine to local residents. In a sense, it was thanks to wine that the inhabitants of Aquitaine became acquainted with Roman civilization.

Vineyards appeared here in the 1st century. AD But it seems that they became widespread only in the 12th century: after the wedding of Alienora of Aquitaine and the future king of England, Henry Plantagenet, a favorable situation was created for the export of “clarets” (red Bordeaux wines) to Britain. Deliveries of young wines took place by sea before the Christmas holidays. A way to store wine had not yet been found, so wines that had lived for a year were valued less - their properties partially changed.

At the end of the 17th century. “clarets” now have competitors - new drinks (tea, coffee, chocolate) and wines of the Iberian Peninsula with a more generous taste. In addition, the wars waged by Louis XIV led to the introduction of economic sanctions against French wines. Nevertheless, high English society remained attached to the Clarets. So, at the beginning of the 18th century. Several London merchants tried to create new, more refined wines, new French Clarets, which they bought young and then aged. To increase their income, merchants began to bottle them.

Bottles corked and sealed with wax ensured the good origin of the wines. A connection between terroir, chateau and great wines was imperceptibly established, which meant the advent of an era of quality control. From this point on, the price of wine began to depend on its quality, properties and how much it was valued.

This situation prompted winegrowers to carefully select terroirs, limit yields, and age wines in barrels. At the same time, they began to use sulfur dioxide to help wine store and age better, and the technology of clarification by fining and decanting also emerged.

At the end of the 18th century. A hierarchy of Bordeaux crus was established. In the 19th century, despite the revolution and the imperial wars, due to which the English market was temporarily closed, the prestige of Bordeaux wines continued to grow, and in 1855 the famous cru Médoc classification of 1855 was created, which remains in force today, despite critical statements about it.

This favorable period for French wines gave way to difficult times. The vineyard was affected by diseases (phylloxera and mildew), and economic crises and world wars left their mark on winemaking. The era of prosperity for Bordeaux wines returned between 1960 and the late 1980s. The quality of wines has improved significantly, and the whole world has begun to show interest in great wines. The hierarchy of terroir and cru has regained its true value, but this has proven to be more beneficial for red wines than for white wines. Later, in the early 90s, the structure of the vineyard was affected by the economic crisis.

Vineyards of Bordeaux located around three main rivers: the Garonne, the Dordogne and their common mouth, the Gironde.

These rivers create conditions favorable for growing grapes - wonderfully located hills and temperature conditions. In addition, they play an important economic role by ensuring the delivery of wine to the end consumer.

The Bordeaux region has a relatively mild climate (average annual temperatures range from 7.5 °C minimum to 17 °C maximum); on the ocean side, the vineyard is protected by a pine forest. Winter frosts are very rare here (1956,1958,1985). But temperatures below -2°C during the appearance of young buds (April-May) can lead to their death. If the weather is cold and wet during the flowering period in June, there is a risk of empty flowers, which means that the berries will be inferior.

In both cases, partial loss of yield is possible. To obtain a quality harvest, warm and dry weather is required from July to October and especially during the last four weeks before harvest (in total, 2008 hours of sunshine per year).

The climate in Bordeaux is quite humid (900 mm of precipitation per year), especially in spring, when the weather is not always good. However, autumn here is magnificent. Many millesimes were saved in extremis due to the unusually warm autumn. The great wines of Bordeaux might not have existed without this fortunate circumstance.

The vineyard is carefully tended throughout the year. It was in Bordeaux in 1885 that university scientists invented "Bordeaux liquid" (a mixture of copper sulfate and lime) to combat mildew. It is known all over the world and is still used today, although today winegrowers have a large number of more “ecological” substances at their disposal.

Varieties in Bordeaux (Bordeaux AOC)

Wine in Bordeaux has always been produced from several varieties with complementary qualities.

Red Bordeaux

Red wines are born mainly from merlot and cabernet varieties (90% of plantings are red varieties): cabernet sauvignon and cabernet franc.

The presence of cabernet gives the wine a tannic structure, but several years of aging are required for the qualities of this variety to reach an optimal level. In addition, Cabernet Sauvignon is a late variety that resists gray rot well, but sometimes difficulties arise with its ripening.

Merlot gives the wine flexibility and allows the wine to develop faster. This is an earlier variety, it ripens well, but is sensitive to frost and prone to gray rot and the formation of barren flowers. It has long been the case that the combination of these two varieties, the proportions of which vary depending on the soils and types of wine, gives the best results.

White Bordeaux

White wines are produced mainly from Semillon (52% of white varieties planted). In some places it is supplemented with the Colombard variety (11%), but it is more common to use Sauvignon Blanc, and this trend is increasing. Muscadelle (15%) is also used, which has special very subtle aromas. The Ugni Blanc variety is being used less and less.

Lucky years

It would be a shame for Bordeaux winemakers to complain about the lack of great millesimes. It is enough to mention 2010, 2009, 2000, 1995, 1990, 1982, 1975, 1961, 1959. for red wines, also 1989, 1988, 1985, 1983,1981, 1979, 1978, 1976, 1970, 1966 We should not forget the most famous millesims of earlier years - 1955, 1949, 1947, 1945, 1929 and 1928.

In recent years, there has been an increase in the number of high-quality millezims, and, accordingly, a decrease in the number of mediocre ones. This may have been influenced by favorable climatic conditions, but to a greater extent this is due to the efforts of winegrowers using scientific advances to improve growing conditions and vinification. Bordeaux winegrowers have exceptional terroirs, and they skillfully highlight their merits, using the most advanced technologies that currently exist.

Most grand cru bottlings have long been done on-farm. However, other farms introduced this practice only 10-15 years ago. As for the rest of the wines of the regional appellations, traditionally the winemaker only grew the grapes and vinified them; then the merchant entered the arena.

The situation is gradually changing, and today wines in most AOCs are matured, aged and stored directly from the producer. The progress of modern oenology allows, in most cases, vinification to be carried out in such a way that the result is ready-to-drink wines, so winegrowers want to do the bottling themselves in order to increase their value.

Co-operative cellars played a role in this process, creating associations for the bottling and sale of wines. Merchants still play an important role in sales, particularly in wine exports, thanks to their long-established connections. It is possible, however, that in the future the sale of wines under merchant brands will develop again thanks to large retail chains.

Bordeaux wine market, the production volume of which is very significant, is certainly influenced by economic conditions and depends on the volume and quality of the harvest. In the recent past, the role of market regulator was played by the Interprofessional Wine Council of Bordeaux, which controlled the process of creating stabilization reserves, stocks of quality wine and took measures of financial influence.

Winegrowing trade unions, for their part, ensure the protection of various AOCs by defining quality criteria. They carry out tastings of all wines produced during the year under the supervision of the INAO, and if the wine is not of sufficient quality, they can deprive it of appellation status.

Wine associations (Jurade in the Saint-Emilion region, Commanderie Bontemps in the Medoc and Graves regions, Connetables in the Guyen region, etc.) regularly organize events with a folkloric focus to increase the popularity of Bordeaux wines. Their actions are coordinated by the Grand Council of Wines of Bordeaux.

All this advertising, commercial and production activity demonstrates that today Bordeaux wines are an economic product subject to strict controls. The production of this region (in 2002 its volume was equal to 5,743,291 hl, which is more than a quarter of the volume of AOC wine production in France) is calculated in billions of euros, with 1.265 billion coming from exports.

Wine is of great importance to the region, as it is believed that one in six residents of the Gironde department is directly or indirectly associated with viticulture and winemaking. However, wine, be it red, dry white or liqueur, is not only an economic product in this Gascony region. It is also, and this is most important, part of culture, since behind each label there are sometimes castles of fabulous architecture, sometimes simple peasant houses, but in any case these are vineyards and wine cellars where people work, using their skills, traditions and memory .

Based on materials from the Hachette guide

Even in ancient times (in the 6th century BC), the Romans forced the Gauls to plant vines. Five centuries later, they (the Romans) destroyed all the vineyards in Gaul, as they saw them as a threat to imperial trade. But it was impossible to eradicate the love of wine among the local population, and they started all over from the very beginning. Today everyone knows the Bordeaux region, whose wines are famous throughout the world. French winemakers are considered the best in the production of this noble drink. Let's pay more detailed attention to Bordeaux wines, consider the classification, and learn about the history.

Bordeaux, France

The Bordeaux wine region is located in the Gironde Valley, led by the nearby city of the same name. The brand of wine produced in this area is also called "Bordeaux". Regional name - Bordeaux AOC. All over the world, the word “Bordeaux” itself is used in everyday life as the name of a wide range of wines (white, red, rose), ranging from inexpensive table brands to the most famous branded ones.

As a rule, Bordeaux wines are produced in private estates, called "chateau" in French. The region has about nine thousand farms, fifteen thousand winegrowers, if we take into account from the smallest to the largest, where wine is produced in industrial quantities. In Bordeaux, 700 million bottles of different wines (red, white, sweet and sparkling) are produced per year. The name of the color “burgundy” comes from the red wine Bordeaux.

Grape varieties

The Bordeaux region is famous for blending this noble drink. Wines are produced here by mixing permitted grape varieties. Classic Bordeaux varieties:

• "merlot";
• "cabernet franc";
• "cabernet sauvignon";
• "petit verdot"

Less commonly used in blends are Carmenère and Malbec.

In Bordeaux, wines are conventionally divided into left-bank and right-bank wines. The left bank of the Gironde often uses cabernet sauvignon in blends, while the right bank prefers merlot.

White Bordeaux wine is traditionally blended. For its production, the varieties "sémillon", "sauvignon blanc" and "muscadelle" are used. Sometimes “Ugni Blagny”, “Colombard”, “Merlot Blanc” are also used. Wine producers in other countries use such varietal combinations when producing Bordeaux.

Story

The Bordeaux region produces different wines, and each of them has a long and interesting history. In the southwest of Gaul (Aquitaine) lived the Biturigi tribe. Residents were engaged in the cultivation of a moisture-resistant grape variety, which was called “biturika”. It is the ancestor of today's Cabernet Sauvignon. The main city of the Biturigs was Burdigala, today it is Bordeaux (France). After being conquered by the Romans, the Biturigi adopted a lot of knowledge from the field of winemaking. Gali wine soon began to compete with the best Italian brands.

In 1152, Henry II and the Duchess of Aquitaine got married, and this territory became English for a little over three hundred years. The Gauls became the main suppliers of wine to England. Later, the Hundred Years' War interrupted the thriving relationship in the wine trade. In 1453, Aquitaine was returned to France after the Battle of Castillon.

Economic development in Bordeaux began in the 19th century. Wines began to be assessed by quality standards. They were in great demand, and this brought considerable financial benefits. The famous classification was adopted in 1855. To this day, wines are judged by it. Bordeaux wines are classified based on consistent quality, long-term evaluation. The drink’s place in the hierarchy is guaranteed by the highest selection. The criterion for a farm to be included in the classification is high quality and confirmation of the ability to reproduce a high-quality product.

Geography

The Bordeaux region, whose wines are famous all over the world, has an area under vineyards of about 1.15 thousand square kilometers. This is the second place in the world, the first is occupied by the French Languedoc, where the area of ​​vineyards is 2.5 thousand square kilometers.

The key to the success of Bordeaux wines is the unique geographical, geological and climatic conditions. The region's lands have layers of base sand, gravel and limestone. The mild, humid climate in the valley of the two rivers Dordogne and Garonne ensures proximity to the sea.

The huge wine region is divided into several subregions. The borders are the Dordogne and Garonne rivers. Winemakers distinguish between Mesopotamia, Right Bank and Left Bank. The most famous Bordeaux wines from the Left Bank. Local famous appellations are united under the common name Medoc. Local wines were classified first. In total, Bordeaux wines have five classification systems.

Classification of Bordeaux wines

In 1855, the Official Classification of Bordeaux wines appeared. This event happened thanks to Napoleon III. He ordered the Chamber of Commerce and Industry to provide the best varieties of wine from all regions of the country. They were to be presented at the 1855 exhibition in Paris.

French Bordeaux wine was provided by winemakers from the Girondeaux department. It was then that the Syndicate of Wine Brokers decided to classify Bordeaux wines from the Graves and Médoc communes. The classification affected only left bank wines; wines from the Right Bank were not presented at the exhibition. Until 1910, there was no syndicate in the municipality of Libourne; wines from the right bank were not included in the 1855 classification.

This classification became a document in which wineries were clearly distributed according to the level of wine quality, and accordingly, according to their importance for the French economy as a whole.

The classification has only been revised a few times in history: in 1856, when Château Cantemerle was added to the Cru Classé category; in 1973, when the status of Chateau Mouton-Rothschild was finally deservedly increased, and it entered the Premier Grand Cru Classe category; and when the economy of the commune of Saint-Julien was absorbed by the economy of Margaux. This classification includes 60 farms (one from the commune of Graves, the rest from Médoc).

Crewe Bourgeois. Vina Grava

At the beginning of the 20th century, the number of farms where the best Bordeaux wines were produced increased and exceeded one hundred. Of course, they were not happy that only the first 80 farms were included in the classification system.

In 1932, the Cru Bourgeois system was developed and published by the Gironde department. It included 444 estates. During World War II, many farms were destroyed, leaving only 94 of them. In 2003, the list had increased to 247. Not everything is so smooth with this system. In 2007, the court declared it invalid. But in 2009, the government revived the system again and now classified chateaus are added to the list every September. All producers from this list can be called worthy winemakers of the Left Bank. The bottles of wine bear the label Cru Bourgeois. Mention here include Chateau Potensac, Chateau Poujeaux, Chateau Agasac, Chateau Brillette.

In 1953, the Grava wine classification was formed. In 1959, minor changes were made to the document. It was compiled by sales agents who knew absolutely everything about quotes on the wine market. There are no subcategories here. Grava's wines are either classified or not.

Wines of Saint-Emilion

In 1955, a classification of Saint-Emilion wines was created. These lists are revised every ten years, unlike the Official Classification, which does not change at all, but retains its original appearance.

The wines of Saint-Emilnoa are divided into two categories (68 chateaus in total). All labels bear the designation AOC Saint-Emilion Grand Cru.

If you buy a bottle of wine and see this inscription on it, rest assured that it is one of the best wines in Saint-Emilion. It is worth noting that the top positions in the list are occupied by the estates of Chateau Ozon and Cheval Blanc, they are in the Premier Grand Cru Classe A category.

First and second wines. Wine groups

The most prestigious drink is considered to be white and red wine from Bordeaux, which is produced from the oldest grape vines. These Group I wines have powerful aging potential and a strong tannin structure. The second wines are made from harvests from young vineyards and have a fruity, light character. They are consumed mainly without aging, at a young age.

Appellation system

The Bordeaux region is divided into classified appellations (AOCs). These are microzones that combine their own unique climatic, soil, technological and other conditions. There are only 57 different appellations in the region. This number includes regional, subregional, and communal zones. They, in turn, are grouped by type into six groups. The most famous and large-scale are the following:

• Bordeaux.
• Entre-de-Mer.
• Bordeaux Superior.
• Barsak.
• Cote de Bordeaux.
• Sauternes.
• Nectar.
• Fronsac.
• O-Medoc.
• Pomerol.
• Margot.
• Saint-Emilion.
• Pauillac.
• Pessac-Leognan.
• Saint-Estèphe.
• Grav.
• Saint Julien.

All over the world, connoisseurs rate red Bordeaux wines the highest. White varieties are less popular. But despite this, white Bordeaux is the second most expensive wine, the price of which shocked all participants in the auction of old wines held in London. A 1787 bottle of sweet white Sauternes Chateau d'Yquem was sold in 2006 for 55 thousand pounds sterling (which is about 90 thousand dollars).

Instructions. The best brands of Bordeaux (according to reviews)

Of course, it is simply unrealistic to remember all the wines of the region and their categories. Therefore, know that it is difficult to find a completely bad Bordeaux wine; consumers never leave negative reviews about it. This is not surprising. It’s not for nothing that the region is called the capital of winemaking. A unique microclimate, fertile soil, competition, and, finally, control over wines by origin and name - all this guarantees that the specimens are authentic and of high quality. Therefore, if you see the AOC mark on the bottle, know that the taste will meet your expectations. If on the label you find GRAND VIN BORDEAUX, Grand Cru Classe EN 1855, Cru Bourgeois, Saint-Emilion Grand Cru AOC, you should know that these wines are of the highest quality and have an excellent reputation.

According to reviews from lovers of Bordeaux wines, the following were the best in 2016:

• Chateau Montrose (Sant-Estephe region). This brand simply leaves many connoisseurs in awe. Of course, it has been produced in Bordeaux since 1855. This domaine produces other brands of wine, but this one is in the highest demand.
• Chateau Haut-Batailley (Pauillac appellation). One of the oldest wine production enterprises in the world. Produces eighteen categories of this drink.
• Chateau Duhart-Milon (Pauillac appellation). Previously, wine had a different name, but now it is common under this name. This wine can be characterized as the very best Bordeaux from Bordeaux, the most 100% real. All relevant certificates included. This domaine grows the best varieties of wine grapes on 175 hectares.
• Chateau Léoville-Las Cases (Bordeaux region). This brand produces not only red but also white wines. A distinctive feature is the aroma of citrus fruits and a bright, pronounced taste.
• Chateau Pichon Longueville Countess de Lalande (Pauillac appellation). Classic, well-remembered taste. Belongs to the same region of Pauillac.
• Pétrus (Pomerol appellation). Literally everyone knows this brand; it doesn’t require any special introduction. Petrus is famous for its especially expensive wines.
• Chateau Margaux (Bordeaux - Medoc). Wine from the Medoc has been particularly popular since the 19th century. Always remains in the ranking as one of the best.
• Chateau Lagrange (Bordeaux). The best brand of French Bordeaux wine.
• Chateau Gruaud-Larose (Bordeaux). The brand has become very popular in the last year among connoisseurs of the divine drink.