Exploring Bordeaux Wines, One Appellation at a TimeBy Linnea Covington | October 30, 2013 By Linnea Covington | October 30, 2013
Tackling a subject like French wine proves a daunting task, however tasty it might be. After all, there are 17 regions that produce wine, and in those provinces you have multiple appellations, each claiming a specific terroir. Because of that, we've decided to focus on the rich, tannin-filled red wines of Bordeaux, and from there, the famous wine-producing regions on the right bank, including Saint-Emilion, Pomerol and Fronsac. The majority of grapes grown in these areas are Merlot, Cabernet Sauvignon and Cabernet Franc, and many of the finished bottles rely heavily on the former of the three.
The result often comes out in the form of vinos with a lot of body, high tannins, and enough personality to stand up to rich, meaty French staples in the is area including roasted duck, fig-laden desserts and entrecôte marchand de vin, otherwise known as beef with wine sauce. With this mini guide, we delve into some of the chateaux in this country and the places you can go in the United States to sample them.