Introduction to the wines of Bordeaux

Bordeaux is the wine region of the world‘s largest in regards to fine wines. There are only wines of Appellation d’Origine Contrôlée.
Among the numerous wine areas of Bordeaux, we have three main regions: Haut-Medoc, St. Emilion and Pomerol. There are prepared only red wines, although there are some exceptions.
In the Haut-Médoc the soil is gravel, allowing good drainage, and the dominant grape is Cabernet Sauvignon, a small grape with thick skin that gives color and tannins to the wine; It does not produce much alcohol. The taste of wine is that of fruits such as cassis and cherry; the aromas vary from the primary aroma of green pepper to the secondary and tertiary aromas of fruit, tobacco, chocolate and Mint.
In St.Emilion and Pomerol, with varying soils, there is a combination of hard stone and clay; Merlot and Cabernet Franc are cultivated with greater success.
The Merlot produces wines with higher proportion of alcohol and less tannins. They are wines that are fruity and juicy, with velvety tannins and aromas of Strawberry, raspberry, black cherry, cassis and plum; sometimes it’s found some cinnamon and clove and a hint of wood and liquorice.
The Cabernet Franc produces wines of greater fineness that makes them smoother and more delicate. They have aromas and flavors of red fruit marmalade and fewer tannins.
In Bordeaux the complementary red strain varieties:
the Petit Verdot, the Malbec and Carmenère, which are little used in the wines of great prestige.

Much wine of lesser quality is managed by distributors and they bear the brand of the same, but the best, have the name of the Château that produces them.
If we talk about red wines, we find body or medium–bodied wines. Until recently the Bordeaux had 12.5 ° of alcohol, but now many have increased their alcoholic tenor up to 13 ° and 13.5 °. All Bordeaux wines are blend wines. There is no varietal.