Oeno — Master your wines

Personal workspaceEntre-deux-Mers

Wine-area colours

Loading map…

Location: Between the Garonne to the south and Dordogne to the north.
Landscape: Rolling country with clay-limestone and other soils; the district is much broader than the dry-white reference.
Production: The district produces wines under several appellations, including Bordeaux and Bordeaux Supérieur reds, Entre-deux-Mers wines and distinct sweet-white origins.

Entre-deux-Mers AOC: Dry white remains the historical reference, commonly based on Sauvignon and Sémillon; red is also authorised from the 2023 vintage.
Right bank of the Garonne: Cadillac, Loupiac and Sainte-Croix-du-Mont are separate sweet-white AOCs.
Cadillac contrast: Cadillac Côtes de Bordeaux denotes red; Cadillac alone denotes sweet white.

Graves de Vayres: Red, dry white and moelleux white from Vayres and Arveyres, on the Dordogne side of Entre-deux-Mers.
Haut-Benauge: Entre-deux-Mers Haut-Benauge is dry white. Bordeaux Haut-Benauge is also white-only, but allows both dry wines and wines with residual sugar.
Saint-Macaire: Côtes de Bordeaux-Saint-Macaire allows dry, moelleux and liquoreux white; it is separate from Côtes de Bordeaux.
Premières Côtes de Bordeaux: A sweet-white name; do not confuse it with the red Cadillac Côtes de Bordeaux.

Assess: Read the full appellation, colour and sweetness: this district includes dry whites, reds and distinct sweet whites. Assess the wine’s actual freshness and texture before selecting a food style.
Pair: Crisp dry white can suit Arcachon oysters or fresh goat cheese; red can accompany duck; sweet white can pair with Roquefort or spice-glazed duck. The sauce and sweetness matter as much as the place name.
Service: Start crisp dry whites and sweet whites around 8–10°C, fuller dry whites around 10–12°C and reds around 16–18°C. Serve whites directly unless tasting suggests otherwise, and choose red-wine aeration from the bottle’s condition.