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Bordeaux Supérieur

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Place & identity

  • Origin: A broad Bordeaux appellation with its own stricter production requirements.
  • Colours: Red and sweet white within the same Bordeaux Supérieur AOC. Moelleux describes a white-wine sweetness style; it does not create another appellation.
  • Meaning: Supérieur is part of the appellation name, not a château growth classification.

Current production rules

  • Red yield: The 2026 specification sets 58 hl/ha, compared with 60 hl/ha for Bordeaux red. This is the specification yield, not a guarantee of actual harvest or that year’s authorised yield.
  • Red maturation: Élevage continues until at least 15 June in the year after harvest, with release to consumers from 1 July. Use these legal dates rather than a fixed nine-month shortcut.
  • White sweetness: The sweet-white category has more than 17 g/L of glucose plus fructose before and after packaging. Check the actual wine’s richness and acidity instead of inferring a separate AOC from moelleux wording.

At the table

  • Assess: Confirm red or sweet white. For red, assess ripe fruit, tannin, alcohol and oak; for white, judge sweetness against freshness and texture rather than inferring a fixed richness from Supérieur.
  • Pair: Try beef daube or roast duck for a structured red. A sweet white can accompany blue cheese, foie gras or a fruit dessert whose sweetness remains in balance with the wine.
  • Service: Start reds around 16–18°C and sweet whites around 8–10°C, using a measured sweet-wine pour. Decide red-wine aeration from a first taste, not from the appellation’s mandatory maturation date.