Drinking and Pairing Right 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 right bank of Bordeaux has softer tannins, is rounder, has plummier fruit, is more fruit forward, and earlier drinking than left-bank Bordeaux.

Right-bank Bordeaux's higher acidity and lighter body make it a flexible food wine, and while it can be paired with many of the same foods as left-bank Bordeaux, it will also pair well with dark fish dishes such as salmon and tuna, especially when grilled or smoked and garnished with olives, mushrooms, and herbs.

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British cuisine

Foods cooked via Braise/Soup/Stew

Herbaceous dishes