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Bordeaux/Meritage
(bore-DOE) / (MER-i-tidge [rhymes with heritage])
Synonyms:
Refers to blends that are predominantly Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot in various proportions
Wine Name:
In Bordeaux France the wine is named after the source or place of production), Meritage in the USA, and various blends in the U.S. and different countries
Background:
Wines made outside of the Bordeaux region of France are not allowed to use the name Bordeaux. Red Meritage, as defined in the USA must consist of two or more of the following varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, St. Macaire, Gros Verdot and Carmenere. No single variety may make up more than 90 percent of the blend. A Bordeaux-type blend is generally made less fruity and more tannic than a New World Cabernet Sauvignon.
Classic Brands and Sources:
Many Bordeaux France producers; USA - Lyeth, Estancia, Dominus, Opus One, Trefethen, Joseph Phelps, Chateau Ste Michelle, St Supery
Characteristics:
| Style | Body | Acidity | Sweetness | Tannins |
Typical
Bordeaux
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medium to
medium (+)
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medium
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dry
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high
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Typical
U.S. Meritage
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full
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medium (-)
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dry
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medium (+)
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Wine and food pairing guidelines:
Pairs well with red, savory meats, grilled or roasted.
Foods and Entrees that usually pair:
Beef, lamb, game, chicken, turkey, veal or pork grilled, roasted or braised, chili, hamburgers, meatloaf, mushrooms, cheese based pasta, risotto.
Cheese Pairings:
Mild and medium sharp Cheddar, Corvo, Edam, Glouchester, Muenster, Provolone (aged), Parmesan, Pecorino, Roncal, Smoked Gouda.
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Bordeaux at Wikipedia
Bordeaux at Terroir France
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