8 AOC (controlled designation of origin) from Bordeaux to discover:
- Bordeaux Blanc
- Graves blanc
- Pessac-Léognan blanc
- Bordeaux Rosé
- Bordeaux Clairet
- Crémant blanc de Bordeaux
- Crémant rosé de Bordeaux
Blancs secs de Bordeaux
Made mostly with Sauvignon grapes, these wines that are bursting with freshness, bare the ardour of the ocean’s spray and the authenticity of our land.
Lively and fruity whites (AOC Entre-deux-Mers, Bordeaux blanc, Côtes de Bordeaux) also generally come from a vinification and ageing in vats. They are best drunk young, with light dishes such as salads, seafood, grilled fish, white meat and goat’s cheese.
Structured and generous whites (AOC Graves and Pessac-Léognan) are the product of meticulous blend and aged in barrels. They go best with refined dishes such as fish in sauces, risottos, hard cheeses and can been drunk after several years.
Rosés de Bordeaux
The grape varieties used for rosé are directly influenced by their cultivation in close proximity to the ocean. You can feel the ocean freshness in your glass!
To preserve this freshness, wine makers have evolved their techniques: they harvest early in the morning, press the grapes immediately and use cold vinification. Rosé demands its own particular know-how.
Rosé wines, the large majority of current production, have a beautiful light colour with delicate red fruit aromas and are very refreshing.
This regional gem has an intense raspberry colour and is slightly taanic in mouth.
They go best with light dishes such as tapas, salads, pizza, charcuterie, grilled meats and fruits.
Cremants de Bordeaux
Effervescent and delicate, the crémants de Bordeaux (white or rosé) have fine bubbles, delicate aromas and great freshness in the mouth. They go best with your aperitif, seafood, carpaccio, white meats, and chocolate or red fruit desserts.
For more information: www.bordeaux.com