Bordeaux Right Bank

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Overview

The Right Bank’s most famous appellations are Pomerol and St-Emilion, which are the ones we cover at T. . . Read More >

Overview

The Right Bank’s most famous appellations are Pomerol and St-Emilion, which are the ones we cover at The Perfect Bottle and the communes from where we find the Right Bank’s finest wines. St-Emilion also includes four satellite appellations and Pomerol includes one satellite, whereas the wider Right Bank includes Blaye and Bourg all the way up at the Gironde estuary, and Fronsac and Canon Fronsac a bit further south on the Dordogne bank. What these appellations all have in common is red wine production mainly from the Merlot grape variety and in a plush and velvety style.

Classification

Saint-Emilion’s wines were originally classified in 1954, and the classification is then reviewed every ten years, most recently in 2022. Much controversy surrounds the classification in Saint-Emilion, and the promotion and demotion of chateaux have often coursed great producer uproar. Pomerol never had a classification, however, is known for producing some of the Bordeaux regions finest wines.

Key Grape Varieties

The grape variety Merlot is king on the Right Bank, where it – blended with varying proportions of mainly Cabernet Sauvignon and Cabernet Franc produces wines that are deep in colour and with a soft and mellow texture, a bold structure, and chocolate, fruitcake, plummy aromatics.

Food Pairing

Right Bank Bordeaux goes well with most types of roast and grilled meat such as beef, veal, and venison, and particularly well with a lamb roast with herbs. Rich and braised meat dishes also tend to go well with the velvety texture which the high Merlot content contributes. Pigeon with foie gras and duck with orange confit are also great choices, as is meaty and or flavourful fish, such as monkfish and red mullet served with rich sauces.

Right Bank Bordeaux also goes well with hard cow’s and sheep’s milk cheeses. Whereas younger vintages of red Bordeaux tend to go well with richer, more flavourfully accessorized and sauce rich foods, older vintages are best enjoyed with a leaner and simpler accompaniment such as for example beef filet with truffle and salsify.