Henry II’s marriage to Eleanor of Aquitaine in 1152 began three centuries of English dominion over Bordeaux and its port – through which, since Roman times, wine from the Haut Pays vineyards along the rivers Tarn, Lot, and upper Garonne had been shipped to northern European markets.

By the late 16th century Holland was the largest importer of wines shipped through Bordeaux. Dutch engineers hired by French aristocrats drained the marshlands north of the city, making possible the rise of the “Great Estates” of the Médoc in the early 18th century. The triple disasters of oidium, powdery mildew, and phylloxera devastated the region in the 19th century, just as demand for the wines among the upper classes was reaching its peak.

Today, Bordeaux is one of the world’s most influential regions, where 10,000 growers produce a quarter of France’s total output. The AOC Premières Côtes de Bordeaux covers the hills overlooking the Garonne, south of the port city of Bordeaux.

The stalls of “Place des Grandes Hommes,” the famed market named for the French literary greats of the nearby wine city, are crowded with local culinary specialties, all perfect marriages with the renowned regional wines. Prized Marennes and Arcachon oysters on the half-shell pair deliciously with crisp, vibrant wines like Entre-Deux-Mers or Graves Blanc. The eel-like fish lamprey, served in a vegetable stew or covered with sauce Bordelaise, matches well with light red red Premières Cotes de Bordeaux. Bigger wines such as Pauillac and St.-Estephe from the Médoc, and Libournais wines such as St.-Emilion, and Canon-Fronsac find partners in Palombes, wild doves from Landes; Gigot à la Girondine, Paulliac Lamb; and entrecote aux sarments, rib steaks grilled over dried vine clippings. The heralded sweet wines of Sauternes and Barsac seamlessly accompany truffle – stuffed eggs or foie gras or pungent Roquefort.

Posted by David Moore

Henry II’s marriage to Eleanor of Aquitaine in 1152 began three centuries of English dominion over Bordeaux and its port – through which, since Roman times, wine from the Haut Pays vineyards along the rivers Tarn, Lot, and upper Garonne had been shipped to northern European markets.

By the late 16th century Holland was the largest importer of wines shipped through Bordeaux. Dutch engineers hired by French aristocrats drained the marshlands north of the city, making possible the rise of the “Great Estates” of the Médoc in the early 18th century. The triple disasters of oidium, powdery mildew, and phylloxera devastated the region in the 19th century, just as demand for the wines among the upper classes was reaching its peak.

Today, Bordeaux is one of the world’s most influential regions, where 10,000 growers produce a quarter of France’s total output. The region of Saint-Émilion has produced wine for nearly two millennia, long before the more famous wines of the Médoc were established. The area is named for Æmilianus, an 8th Century hermit who established a huge underground church deep in the hillside overlooking the Dordogne. The soils, richer in clay than the Médoc are largely planted to Merlot and Cabernet Franc, with Cabernet Sauvignon playing a very small role.

The stalls of “Place des Grandes Hommes,” the famed market named for the French literary greats of the nearby wine city, are crowded with local culinary specialties, all perfect marriages with the renowned regional wines. Prized Marennes and Arcachon oysters on the half-shell pair deliciously with crisp, vibrant wines like Entre-Deux-Mers or Graves Blanc. The eel-like fish lamprey, served in a vegetable stew or covered with sauce Bordelaise, matches well with light red red Premières Cotes de Bordeaux. Bigger wines such as Pauillac and St.-Estephe from the Médoc, and Libournais wines such as St.-Emilion, and Canon-Fronsac find partners in Palombes, wild doves from Landes; Gigot à la Girondine, Paulliac Lamb; and entrecote aux sarments, rib steaks grilled over dried vine clippings. The heralded sweet wines of Sauternes and Barsac seamlessly accompany truffle – stuffed eggs or foie gras or pungent Roquefort.

Posted by David Moore

Henry II’s marriage to Eleanor of Aquitaine in 1152 began three centuries of English dominion over Bordeaux and its port – through which, since Roman times, wine from the Haut Pays vineyards along the rivers Tarn, Lot, and upper Garonne had been shipped to northern European markets.

By the late 16th century Holland was the largest importer of wines shipped through Bordeaux. Dutch engineers hired by French aristocrats drained the marshlands north of the city, making possible the rise of the “Great Estates” of the Médoc in the early 18th century. The triple disasters of oidium, powdery mildew, and phylloxera devastated the region in the 19th century, just as demand for the wines among the upper classes was reaching its peak.

Today, Bordeaux is one of the world’s most influential regions, where 10,000 growers produce a quarter of France’s total output. The AOC Fronsac vineyards rise quickly on a limestone bluff that dominates a bend in the Dordogne River. Cabernet Franc is the most widely planted grape with Merlot and Cabernet Sauvignon in supporting roles. The wines tend to show more acidity than other “Right Bank” appellations.

The stalls of “Place des Grandes Hommes,” the famed market named for the French literary greats of the nearby wine city, are crowded with local culinary specialties, all perfect marriages with the renowned regional wines. Prized Marennes and Arcachon oysters on the half-shell pair deliciously with crisp, vibrant wines like Entre-Deux-Mers or Graves Blanc. The eel-like fish lamprey, served in a vegetable stew or covered with sauce Bordelaise, matches well with light red red Premières Cotes de Bordeaux. Bigger wines such as Pauillac and St.-Estephe from the Médoc, and Libournais wines such as St.-Emilion, and Canon-Fronsac find partners in Palombes, wild doves from Landes; Gigot à la Girondine, Paulliac Lamb; and entrecote aux sarments, rib steaks grilled over dried vine clippings. The heralded sweet wines of Sauternes and Barsac seamlessly accompany truffle – stuffed eggs or foie gras or pungent Roquefort.

Posted by David Moore

Henry II’s marriage to Eleanor of Aquitaine in 1152 began three centuries of English dominion over Bordeaux and its port – through which, since Roman times, wine from the Haut Pays vineyards along the rivers Tarn, Lot, and upper Garonne had been shipped to northern European markets.

By the late 16th century Holland was the largest importer of wines shipped through Bordeaux. Dutch engineers hired by French aristocrats drained the marshlands north of the city, making possible the rise of the “Great Estates” of the Médoc in the early 18th century. The triple disasters of oidium, powdery mildew, and phylloxera devastated the region in the 19th century, just as demand for the wines among the upper classes was reaching its peak.

Today, Bordeaux is one of the world’s most influential regions, where 10,000 growers produce a quarter of France’s total output. The AOC Canon-Fronsac is a tiny appellation just north of the ancient city of Libourne, overlooking the Dordogne. The rich clay and limestone soils provide a perfect home for Merlot.

The stalls of “Place des Grandes Hommes,” the famed market named for the French literary greats of the nearby wine city, are crowded with local culinary specialties, all perfect marriages with the renowned regional wines. Prized Marennes and Arcachon oysters on the half-shell pair deliciously with crisp, vibrant wines like Entre-Deux-Mers or Graves Blanc. The eel-like fish lamprey, served in a vegetable stew or covered with sauce Bordelaise, matches well with light red red Premières Cotes de Bordeaux. Bigger wines such as Pauillac and St.-Estephe from the Médoc, and Libournais wines such as St.-Emilion, and Canon-Fronsac find partners in Palombes, wild doves from Landes; Gigot à la Girondine, Paulliac Lamb; and entrecote aux sarments, rib steaks grilled over dried vine clippings. The heralded sweet wines of Sauternes and Barsac seamlessly accompany truffle – stuffed eggs or foie gras or pungent Roquefort.

Posted by David Moore

Henry II’s marriage to Eleanor of Aquitaine in 1152 began three centuries of English dominion over Bordeaux and its port – through which, since Roman times, wine from the Haut Pays vineyards along the rivers Tarn, Lot, and upper Garonne had been shipped to northern European markets.

By the late 16th century Holland was the largest importer of wines shipped through Bordeaux. Dutch engineers hired by French aristocrats drained the marshlands north of the city, making possible the rise of the “Great Estates” of the Médoc in the early 18th century. The triple disasters of oidium, powdery mildew, and phylloxera devastated the region in the 19th century, just as demand for the wines among the upper classes was reaching its peak.

Today, Bordeaux is one of the world’s most influential regions, where 10,000 growers produce a quarter of France’s total output. The AOC Entre-Deux-Mers is reserved for dry white wines grown in a large swath of gravelly hills between the Dordogne and Garonne rivers. The minerals also provide unique aromatics to the wines of this commune.

The stalls of “Place des Grandes Hommes,” the famed market named for the French literary greats of the nearby wine city, are crowded with local culinary specialties, all perfect marriages with the renowned regional wines. Prized Marennes and Arcachon oysters on the half-shell pair deliciously with crisp, vibrant wines like Entre-Deux-Mers or Graves Blanc. The eel-like fish lamprey, served in a vegetable stew or covered with sauce Bordelaise, matches well with light red Premières Cotes de Bordeaux. Bigger wines such as Pauillac and St.-Estephe from the Médoc, and Libournais wines such as St.-Emilion, and Canon-Fronsac find partners in Palombes, wild doves from Landes; Gigot à la Girondine, Paulliac Lamb; and entrecote aux sarments, rib steaks grilled over dried vine clippings. The heralded sweet wines of Sauternes and Barsac seamlessly accompany truffle – stuffed eggs or foie gras or pungent Roquefort.

Posted by David Moore