Red Bordeaux is excellent with beef, lamb, grilled veal, game such as pheasant, poultry such as grilled turkey.
Recommended cheese:
, and (with )
Dry whites are perfect in an aperitif and go very well with sea-food and chicken.
Red Bordeaux, which is traditionally known as claret in the United Kingdom, is generally made from a blend of grapes.
Red Bordeaux (Bourg, Fronsac, Premières Cõtes) / Cõtes de Buzet / Coteaux du Languedoc / Chianti / Cabernet (Chili) / Beaujolais Cru (Juliénas)
Moussaka ...
Used in red Bordeaux blends and as a varietal in the Loire Valley.
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Carmenère, a red Bordeaux grape which has now resurfaced in Chile, where it produces deliciously fruity, quite light but appealing red wines, which have become a sort of Chile trademark.
A varied year for red Bordeaux generally
Weather Conditions
The winter was mild, but May was unstable, leading to uneven flowering, especially for Merlot. There was more rain in the early summer, and tropical conditions in August.
Claret: The traditional English term for red Bordeaux wine. Generically it refers to a full bodied dry red wine.
Clean: A wine devoid of any faults.
Closed: A wine lacking aroma.
Gives red Bordeaux its particular blackcurrant taste while providing tannin, backbone and structure.
Merlot: "King" of the Right Bank producing wines accessible earlier than and generally matures sooner than Cabernet-based wines.
Another example is the assumption, commonly made, that the highly regarded red Bordeaux wines are made entirely from the Cabernet Sauvignon grape. In fact many of the famous "great crus" vineyards in Pomerol and St.Émilion contain none at all.
Meritage: This wine was the American answer to the European Red Bordeaux (France) and Claret (United kingdom) blends...
Dry wines tend to be red wines, and often dry is used to describe wines that are rich and hearty like Red Bordeaux. Dry wines can be tough for new wine drinkers who have grown up on super-sweet drinks like HiC and Coke.
Red Bordeaux wines, for instance, are blended primarily from Cabernet Sauvignon and Merlot, using lesser amounts of Cabernet Franc, Malbec and Petit Verdot.
Claret: In England this refers to red Bordeaux; elsewhere a generic term for red wine.
Hock: An English term for German wine, sometimes from the Rhine region.
Bitter: one of the four basic taste sensations. Young, red Bordeaux or Cabernet-Sauvignons will taste bitter because of their relatively high tannin content. Tannin is a bitter element in wines.
Claret: An English name for red Bordeaux.
Clos: Pronounced "Cloh," this French word once applied only to vineyards surrounded by walls.
Obviously, very expensive wines, like great red Bordeaux from France and fine Barolo from Italy, often age beautifully for a long time, but we've focused here on wines under $30.
Blackcurrant: "Cassis" in French, a fruity and herbaceous quality that's the hallmark of red Bordeaux.
Black fruit: A catchall term for mixed black-cherry, blackberry, plum and similar fruit aromas, commonplace in many good red wines.
A good red Bordeaux is essentially a "Cabernet-Merlot" in a tuxedo. This varies by appellation, but they're usually a blend. Blending varietals could also include Cabernet Franc, Malbec or small amounts of Petit Verdot.
FOOD MATCH: Fine with pan-seared lamb chops, a classic partner with red Bordeaux.
VALUE: Absolutely no complaints at this price; you'll be hard pressed to find a drinkable Bordeaux for less.
Claret: An English name for dry red Bordeaux or Bordeaux-like wine.
Clarity: Refers to the cloudiness or sediment in a wine.
French blackcurrant liqueur, classic description for the aroma of red Bordeaux. Also used to make the traditional Kir. (White wine with a little Cassis)
Cedar ...
Old synonym, particularly British, for red Bordeaux.
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"He who aspires to be a serious wine drinker must drink claret." ("claret" is the British term for red Bordeaux) --- Samuel Johnson
"Nothing makes the future look so rosy as to contemplate it through a glass of Chambertin." --- Napoleon ...
Claret: Fruity, light red wine whose fermentation process includes very slight maceration of the grape skins. Drink young. It is also a British term for red Bordeaux wines.
Clean: A wine with no offensive odors or tastes.
Used primarily for blending, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret." Also known in France as Cot, and in Alsace as Auxerrois. The Argentine grape Fer is most likely a clone.
A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.
Alone it creates a rather inky red, intense wine, so it is mainly used in blends, such as with Merlot and Cabernet Sauvignon to create the world renowned red Bordeaux "claret" blend.
" It is possible that the variety name is an alias for what is actually the Vidure, a local Bordeaux name for a Cabernet Sauvignon clone once thought to be the grape from which all red Bordeaux varieties originated.
To create a uniform wine from many small batches is another goal, since grapes from different vineyards, stages of the harvest and pressings are frequently vinified separately and the small batches differ slightly. Red Bordeaux offers a prime ...
Red Bordeaux accounts for more than 92% of the wines in the index, with a smattering of white Bordeaux - Yquem obviously - with other regions and countries represented by the likes of Krug, Ornellaia, Chave and Clos de Papes.
 See also: Bordeaux, Wine, Red, Sauvignon, Region
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