Personal workspaceBordeaux, Bordeaux Supérieur & Crémant

Bordeaux, Bordeaux Supérieur & Crémant

My notes
MerlotCabernet SauvignonCabernet FrancSémillonSauvignon BlancMuscadelle

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Place & identity

  • Broad origins: These appellations draw on vineyards across the Bordeaux region, on both banks and between the rivers.
  • Bordeaux: Still red, white and rosé styles, including the darker-coloured clairet reference.
  • Bordeaux Supérieur: Red and sweet white within one AOC. Moelleux is sweetness/style wording, not a separate Bordeaux Supérieur appellation or a classified-growth rank.
  • Crémant de Bordeaux: Traditional-method sparkling white or rosé.

At the table

  • Assess: Begin with still or sparkling, then colour, sweetness, texture and maturity. Bordeaux, Bordeaux Supérieur and Crémant cover different styles rather than one predictable restaurant choice.
  • Pair: Use lamb or beef daube for structured reds, oysters or goat cheese for crisp dry whites, blue cheese for sweet whites and gougères or fried fish for Crémant. Refine the choice from the actual sauce and bottle.
  • Service: Starting points are 16–18°C for structured reds, 8–10°C for crisp or sweet whites and 6–8°C for Crémant; fuller dry whites can need 10–12°C. Taste before aeration and open sparkling bottles carefully.