Since Bordeaux is the largest wine region in France and there is so much history to this great region, we decided to split our coverage of this topic into two episodes. Check out last week’s episode first before diving into part two.
In this week’s episode we discuss:
- 1855 Classification
- Claret wine
- Grapes that make up red Bordeaux wine
- Classifications of Bordeaux wine
- Dominant flavors and food pairings for red Bordeaux wine
Château Tour de Mirambeau Bordeaux 2012 – priced around $12. This wine come from the Bordeaux AOC in the district of Entre Deux Mers and is 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon. It has aromas of flowers, smoke and BBQ meat with flavors os wood, earth, cocoa, meat and bitter greens. It’s medium body with medium acidity and tannins making the wine well balance and ready to enjoy with your favorite earthy dish.
Château Ampelia Cotes de Castillon 2006 – priced around $18. This gem come to us from the Right Bank in the Cotes de Castillon appellations (now know as the Cotes de Bordeaux). This is barely a blend coming in at 95% Merlot and 5% Cabernet Franc and even after 10 years of age it still has some fruitiness we have come to expect from Merlot shining through. On the nose it has plum, vanilla and a little spice. It taste dry with flavors of dark fruit, leather and vanilla with soft and smooth tannins thanks to it’s age. This wine definitely has acid so make sure to pair it would food, especially something fatty. Ready to drink now or you could age for a couple additional years and still would taste great.
Have you found some Bordeaux wine you can’t get a enough of? Have you tried these wines? Leave of you thoughts in the comments below. Cheers!