Drinking and Pairing Left Bank Bordeaux with Food

Bordeaux is located in southwestern France. It is France's largest producer of appellation d'origine contrôlée (AOC) wines, containing over 300,000 acres under vine, where the Gironde River divides the area roughly in half. In addition to its famous sweet Sauternes wines, Bordeaux produces dry white wines from blends of Sémillon and Sauvignon Blanc, and dry red wines from blends of Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Malbec. Merlot has always been the dominant red grape grown on the right bank of the Gironde, while Cabernet Sauvignon dominates the red blends from the left bank. The left bank of Bordeaux consists of the Médoc and Graves sub-districts, and includes the prestigious communes of St-Estèphe, Pauillac, St-Julien, Margaux, and Péssac-Leognan. These communes are home to famous classified estates such as Château Lafite and Cos d'Estournel, and are always heavy on Cabernet Sauvignon. Left-bank Bordeaux typically displays a deep ruby color with black fruit, tobacco, truffles, and cedar on the nose and palate.

The wines are highly complex, full-bodied, high in tannins, and high in acid, making them excellent candidates for cellaring. The tannins and acidity of left-bank Bordeaux make it a classic with red meat, especially when grilled and served with bitter vegetables, such as broccoli rabe or escarole.