'bordeaux' on Serious Eats

Snapshots from Bordeaux's Right Bank: Saint-Emilion, Pomerol, and Fronsac

In Pomerol, Fronsac, Saint-Emilion, the wines are almost exclusively merlot-based blends, which grow well in the clay soil that dominates the region. Plateaus of limestone and patches of sand scattered throughout the vineyards allow for modest growth of other grapes which lend structure and personality to the merlot with which they are blended. Unlike Left Bank wines, which are dominated by tannic cabernet sauvignon that's built to age and meant to sit for years in a cellar, these merlot-based wines are lower in tannins and acid, which gives them incredible versatility. More

Exploring the Natural Side of Bordeaux

Even the most casual enthusiasts recognize Bordeaux's significance as one of the world's premier wine regions: its storied Châteaux have become the stuff of legend. With top wines easily fetching thousands of dollars, it's understandable why the region has increasingly lost cachet among a younger generation of drinkers. But there's another side of Bordeaux that we've all be missing. More

Bordeaux 101

Bordeaux is a wine with baggage. I always assumed it was an out-of-reach, snobby wine that was too expensive and available only to collectors and le wine buffs with deep pockets. And while it's true that some Bordeaux wines are indeed expensive (top-of-the line Bordeauxs are snapped up for hundreds or even thousands a bottle!) it's just not true across the line. Another common assumption: Bordeaux wines are all red. Nope. Learn more about the misunderstood wine here. More

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