Region Guide
Bordeaux
Reviewed by Morgan Dannels, Head Sommelier · Last updated June 11, 2026
Sip Tip
Bordeaux's famous 1855 classification, which ranked dozens of châteaux into five tiers based largely on the prices their wines had fetched over the previous century, has been officially revised only once — in 1973, when Mouton Rothschild was promoted from second to first growth after decades of lobbying by its owner, Baron Philippe de Rothschild.
France's largest appellation region by volume and value, spread across the Gironde estuary in the southwest. Blending defines the place: reds combine Cabernet Sauvignon, Merlot, and Cabernet Franc as insurance against vintage swings, while whites marry Sémillon and Sauvignon Blanc. The region splits into Left Bank (Médoc, Graves, Cabernet-led, structured) and Right Bank (Saint-Émilion, Pomerol, Merlot-dominant, softer texture).
Left Bank reds show blackcurrant fruit with cedar from oak and grippy tannins; the best have long ageing potential. Right Bank wines deliver plum and red-berry aromas with a richer, gentler feel. The best dry whites come from Pessac-Léognan, Sauvignon Blanc and Sémillon blends fermented and matured in new oak, with medium to full body and toasty notes over the fruit. Sweet Sauternes combines flavours of stone fruit and candied citrus from botrytis with high acidity and vanilla from oak.
What grapes is Bordeaux known for?
Cabernet Sauvignon dominates the Left Bank (Médoc, Graves), where gravel content raises vineyard temperatures enough for Cabernet to ripen reliably. Merlot rules the Right Bank (Saint-Émilion, Pomerol) and the cooler clay soils that would struggle to ripen Cabernet Sauvignon fully. Cabernet Franc fills out Saint-Émilion blends with floral lift and brighter fruit. Petit Verdot achieves full ripeness only in exceptionally warm vintages, adding tannin, intense colour, and spice. For whites, Sémillon has thin skin and an affinity for noble rot, and adds body in dry white blends. Sauvignon Blanc supplies high acidity and citrus aromas. Muscadelle contributes grapey, floral character in a small supporting role.
What wine should you buy from Bordeaux?
In the Médoc, Cru Bourgeois bottles ($25–$50) offer real quality at a fraction of classified-growth prices. The Côtes de Bordeaux zones (Blaye, Castillon, Francs) run $20–$40 for Merlot-forward reds meant to drink young. Saint-Émilion Grand Cru Classé ($50–$150) represents the upgrade for serious Right Bank wines. Pessac-Léognan whites ($35–$80) rank among the world's finest dry whites yet are often overlooked on wine lists. Lafite, Latour, Margaux, and Pétrus appear on trophy lists at four figures, world-class wines, but you're paying for prestige as much as the liquid. The value sits in the tiers below.
What food pairs with Bordeaux wine?
Left Bank reds pair with grilled red meat and aged hard cheeses like Comté, Gruyère, or Cheddar. Right Bank Merlot suits roast poultry, pork, and dishes with lighter sauces. Sauternes matches foie gras, blue cheeses like Roquefort, and desserts built on fresh or cooked fruit.
- •Grilled lamb with herbs (Left Bank Médoc)
- •Roast chicken or pork (Saint-Émilion, Pomerol)
- •Foie gras or blue cheese (Sauternes)
Sommelier's Take
The Atlantic climate here swings more than most places, so the year on the bottle genuinely matters, a great vintage really does mean better wine in the glass. Left Bank versus Right Bank really comes down to Cabernet versus Merlot dominance, lead with the grape, not the geography.