Classic multi-varietal wine style based on grapes traditionally grown in the Bordeaux.

### Varieties / Composition

**White Bordeaux Blend**

* Sauvignon Blanc

* Sémillon

* Muscadelle

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# Technical Definition

### Introduction / Description

A **Bordeaux blend** is a wine style produced by blending several grape varieties traditionally cultivated in Bordeaux. The blending philosophy aims to create **balance, complexity, and aging potential**, combining structural, aromatic, and textural attributes of different grapes.

The concept originated in Bordeaux where climatic variability and vineyard diversity encouraged producers to blend varieties to achieve **consistent quality and stylistic harmony**.

Today the Bordeaux blend model is widely adopted globally, including regions such as:

* Napa Valley

* Tuscany

* Stellenbosch

* Margaret River

* Maipo Valley

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# Style(s)

### Red Bordeaux Blend

Medium to full-bodied structured wine dominated by Cabernet Sauvignon or Merlot depending on sub-region.

### White Bordeaux Blend

Dry aromatic wine based mainly on Sauvignon Blanc and Sémillon.

### Sweet Bordeaux Blend

Botrytized sweet wines such as those from

Sauternes and

Barsac.

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# Reference(s)

* Institut National de l'Origine et de la Qualité

* Organisation Internationale de la Vigne et du Vin

* Bordeaux AOC regulations

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# Producer(s)

Typical Bordeaux producers include:

* Château Margaux

* Château Lafite Rothschild

* Château Latour

* Château Mouton Rothschild

* Château Haut‑Brion

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# Technical Parameters

### Alcohol Level (ABV)

12–15%

### Ageing

Often aged in **oak barrels (typically French oak)** for 12–24 months.

### Vintage

Important; Bordeaux blends are strongly vintage-dependent.

### Sugar

Dry: 0–4 g/L

Sweet styles: up to 150+ g/L

### Acidity

4.5–7 g/L (tartaric acid equivalent)

### pH

3.3–3.8

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# Classification(s)

Typical Bordeaux classification systems include:

* Bordeaux Wine Official Classification of 1855

* Saint‑Émilion Classification

* Cru Bourgeois

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# Designation(s)

Usually labeled as:

* AOC Bordeaux

* Appellation-specific (e.g.,

Pauillac,

Margaux,

Saint‑Émilion)

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# Visual Characteristics

### Color

Red or white depending on blend.

### Tint

* Red: ruby → garnet

* White: pale yellow → golden

### Limpidity

Clear, brilliant

### Color Intensity

Medium to deep

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# Aromatic Profile

### Characteristics of Taste and Aroma

**Red blends**

Primary aromas:

* blackcurrant

* plum

* blackberry

Secondary:

* cedar

* tobacco

* vanilla

Tertiary (aged):

* leather

* forest floor

* truffle

**White blends**

* citrus

* gooseberry

* honey

* lanolin

* tropical fruit

### Aroma Intensity

Medium to pronounced

### Development

Youthful → mature → tertiary complexity

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# Taste Structure

### Taste(s)

* black fruit

* herbal

* spice

* oak

### Taste Intensity

Medium to high

### Body

Medium to full

### Astringency

Medium to high (red)

### Sweetness

Dry to sweet depending on style

### Sourness

Medium acidity

### Mousse

None

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# Winemaking

### Technology

Traditional fermentation with temperature control, varietal vinification, followed by blending.

### Maceration

10–30 days for red wines.

### Fermentation

Alcoholic fermentation in stainless steel, concrete, or oak vats.

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# Ageing Potential

5–50 years depending on quality level.

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# Regions

Key Bordeaux sub-regions:

* Médoc

* Graves

* Saint‑Émilion

* Pomerol

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# Harvest

Usually September–October depending on variety.

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# Price

Wide range:

* Entry level: $10–25

* Premium: $50–300

* Icon wines: $500+

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# Category

Wine style

### Parent Category

Blended wine

### Type

Still wine

### Color

Red or white

### Is Kosher

Not inherently; depends on producer certification.

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# Sensory Evaluation

### Condition

Sound

### Development

Young / developing / mature

### Balance

Typically balanced between acidity, tannin, alcohol, and fruit.

### Finish

Medium to long

### Readiness

Some wines ready young; premium wines require ageing.

### Quality

Acceptable → outstanding depending on classification.

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# Packaging

Typically 750 ml glass bottle (Bordeaux bottle shape).

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# Serving

Temperature:

* Red: 16–18 °C

* White: 8–12 °C

Decanting recommended for structured wines.

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# Rating(s)

Commonly evaluated by critics such as:

* Robert Parker

* James Suckling

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# Awards

Often awarded in international competitions such as:

* Decanter World Wine Awards

* International Wine Challenge

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# Food Pairing

Typical pairings:

* grilled beef

* lamb

* roast duck

* hard cheeses

* mushroom dishes

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If you want, I can also create:

* **Global Bordeaux Blend classification (Left Bank vs Right Bank structure)**

* **Exact blending percentages typical for each Bordeaux appellation**

* **A database-ready Bordeaux Blend schema for your Wine Atlas**.

============================================

Below are the **typical blending proportions used in major Bordeaux appellations**. These are **not legal fixed percentages** (AOC rules usually allow flexibility) but represent **dominant varietal patterns observed in practice**, reflecting terroir, climate, and historical tradition.

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# Typical Bordeaux Blend Percentages by Appellation

## LEFT BANK (Cabernet Sauvignon–dominant)

### Pauillac

Classic structure-driven blends.

| Variety | Typical % |

| ------------------ | --------- |

| Cabernet Sauvignon | 65–80 |

| Merlot | 15–25 |

| Cabernet Franc | 0–5 |

| Petit Verdot | 2–5 |

Characteristics

* powerful tannins

* blackcurrant and graphite

* long ageing

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### Margaux

| Variety | Typical % |

| ------------------ | --------- |

| Cabernet Sauvignon | 60–75 |

| Merlot | 20–30 |

| Cabernet Franc | 3–5 |

| Petit Verdot | 2–5 |

Characteristics

* aromatic finesse

* floral profile (violet)

* elegant tannins

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### Saint‑Julien

| Variety | Typical % |

| ------------------ | --------- |

| Cabernet Sauvignon | 65–75 |

| Merlot | 20–25 |

| Cabernet Franc | 3–5 |

| Petit Verdot | 2–5 |

Characteristics

* balance between power and elegance

* cassis, cedar, tobacco

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### Saint‑Estèphe

| Variety | Typical % |

| ------------------ | --------- |

| Cabernet Sauvignon | 55–70 |

| Merlot | 25–35 |

| Cabernet Franc | 2–5 |

| Petit Verdot | 2–5 |

Characteristics

* higher acidity

* firm tannins

* excellent ageing

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### Graves / Pessac‑Léognan

| Variety | Typical % |

| ------------------ | --------- |

| Cabernet Sauvignon | 50–65 |

| Merlot | 30–40 |

| Cabernet Franc | 3–5 |

| Petit Verdot | 2–5 |

Characteristics

* smoky minerality

* structured but refined

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# RIGHT BANK (Merlot–dominant)

### Saint‑Émilion

| Variety | Typical % |

| ------------------ | --------- |

| Merlot | 60–80 |

| Cabernet Franc | 15–35 |

| Cabernet Sauvignon | 0–5 |

Characteristics

* plum

* chocolate

* velvety texture

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### Pomerol

| Variety | Typical % |

| ------------------ | --------- |

| Merlot | 70–95 |

| Cabernet Franc | 5–25 |

| Cabernet Sauvignon | 0–5 |

Characteristics

* lush texture

* truffle aromas

* soft tannins

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# SWEET BORDEAUX

### Sauternes / Barsac

| Variety | Typical % |

| --------------- | --------- |

| Sémillon | 70–90 |

| Sauvignon Blanc | 5–25 |

| Muscadelle | 0–5 |

Characteristics

* botrytized sweetness

* honey

* apricot

* saffron

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# DRY WHITE BORDEAUX

### Entre‑Deux‑Mers

| Variety | Typical % |

| --------------- | --------- |

| Sauvignon Blanc | 50–70 |

| Sémillon | 30–45 |

| Muscadelle | 0–5 |

Characteristics

* citrus

* herbal freshness

* light body

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# Simplified Structural Model of Bordeaux Blends

| Region | Dominant Variety |

| ----------------- | ------------------ |

| Médoc / Left Bank | Cabernet Sauvignon |

| Graves | Cabernet Sauvignon |

| Saint-Émilion | Merlot |

| Pomerol | Merlot |

| Sauternes | Sémillon |

| Entre-Deux-Mers | Sauvignon Blanc |

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If you want, I can also produce an **even more precise technical atlas** useful for your **wine database**, including:

* **exact vineyard plantings (%) for every Bordeaux commune**

* **historical evolution of Bordeaux blend ratios (1855 → 2020)**

* **global Bordeaux-style blends outside France (Napa, Tuscany, Israel, Chile, Australia)**.