Bordeauxstyle

Bordeaux style refers to winemaking and wine characteristics associated with the Bordeaux region of southwestern France. It most commonly denotes red blends based on specific grape varieties, as well as white blends, and is also used to describe general practices such as oak aging intended to produce wines with aging potential and balanced structure.

Red Bordeaux style wines typically combine Cabernet Sauvignon, Merlot, and Cabernet Franc, with Petit Verdot or Malbec as secondary components in some cuvées. Cabernet Sauvignon contributes tannin and structure, Merlot adds softness and fruit, and Cabernet Franc brings aroma and complexity. White Bordeaux style blends Sauvignon Blanc and Sémillon, sometimes Muscadelle; Sémillon adds body and aging potential while Sauvignon Blanc provides acidity and freshness.

The Bordeaux region is traditionally divided into Left Bank and Right Bank. Left Bank blends are often Cabernet Sauvignon-dominant and come from appellations such as Médoc and Graves; Right Bank blends are usually Merlot-dominant from Saint-Émilion and Pomerol. The wines are governed by AOC regulations that define permitted grape varieties and practices, with subregions including Sauternes for sweet white wines.

Production and aging practices commonly involve stainless steel or concrete fermentation, malolactic fermentation, and maturation in oak barrels, with varying proportions of new oak depending on the stylistic goal. The aim is to achieve harmony between fruit, acidity, tannin, and oak influences, yielding wines suitable for aging decades in some cases.

Influence: The Bordeaux style has shaped many global wine trends, with numerous regions adopting similar blending concepts and oak-driven aging. While traditionalists emphasize terroir-based blends, modern producers often experiment with grape proportions and vinification to emphasize drinkability or ageability.