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Bordeaux

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MerlotCabernet SauvignonCabernet FrancSémillonSauvignon BlancMuscadelle

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Place & identity

  • Origin: A broad protected appellation across the Bordeaux region.
  • Reds: Typically blends of Merlot and Cabernets, with other authorised grapes possible.
  • Whites: Sauvignon and Sémillon are principal references; check sweetness in the actual wine.
  • Rosé / clairet: Bordeaux includes rosé, with clairet identifying its deeper-coloured, more vinous rosé style. The winemaking and skin-contact choices affect colour and texture.
  • Planting density: The current specification uses a 4,000-vines/ha reference for plantings from August 2008 but expressly permits a 3,300 option. Older vineyards have dated transitional provisions; density is not a quality rank.
  • Estate labels: A producer may make Bordeaux AOC alongside wines from more local appellations; read the exact cuvée’s origin.

Rosé & clairet

  • Rosé: Direct pressing or brief skin contact gives fresh, fruit-led wines; colour varies with the winemaking.
  • Clairet: Bordeaux Clairet is the deep-coloured rosé style within Bordeaux AOC, with fuller fruit and a more vinous palate.
  • Skin contact: Clairet typically has more skin contact. Quinsac, for example, uses 24–48 hours before drawing off the juice by saignée.
  • Timing: The 24–48-hour range describes a producer practice; the AOC does not impose that maceration time.
  • Claret: The 2026 Bordeaux specification also permits the mention claret for light red wines. It is distinct from clairet, the darker rosé style, and from the historic English use of claret for Bordeaux red wine.

At the table

  • Assess: Confirm red, dry or sweeter white, rosé or clairet before describing the bottle. Assess fruit, acidity, tannin where relevant and oak; the broad appellation alone does not establish body or maturity.
  • Pair: A structured red can suit roast lamb; a crisp white can accompany oysters or goat cheese. Rosé or clairet can work with salmon tartare or charcuterie, while a sweet white needs its own cheese or dessert pairing.
  • Service: Start structured reds around 16–18°C, crisp or sweet whites around 8–10°C, fuller whites around 10–12°C and rosé or clairet around 10°C. Check the producer’s guidance and taste before choosing aeration.