For many people Bordeaux is a collectible, a wine for old-fashioned wine drinkers. It wasn’t that long ago that Eric Azimov wrote in the New York Times, “Bordeaux, once the world’s most hallowed region and the standard-bearer for all fine wines, is now largely irrelevant.” This great red wine from the Atlantic coast of France is, however, more affordable and more accessible than ever. Whether it is a cheeseburger on a Tuesday night or the finest filet mignon, there is a Bordeaux for every occasion.Wines with the general appellation of Bordeaux are famous for being great values. The 2010 Saint Sulpice represents one of the best wines this level of Bordeaux has to offer. Located near Saint Emilion, this winery has some prime vineyard land to make great red wine. This easy drinking red has aromas of tea and black currants with soft, round cranberry and currant flavors on the palate. Enjoy the St. Sulpice with a flat iron steak and mashed potatoes.Looking to the North, we have the region of Saint-Estephe. Wines from the cooler zone have a brambly and earthy character, which make them a great accompaniment to any hearty meal. One of my favorite go-to wines over the years has been the Chateau de Pez. This 2008 is dark and brooding with aromas of cedar and cigar box. The cassis fruit is supported chunky tannins. The big, chewy de Pez would be great with a rib eye steak.Pessac-Leognan is the most southern region of Bordeaux. The creative and innovative winemakers of this growing area are making great wines for a very fair price. Ch. Haut Bergey is a great example of this innovative spirit. Purchased in 1991 by Sylvaine Garcin-Cathiard, every effort is made to create a hand-crafted wine of high quality. All of the improvements and hard work have paid off in this amazing 2010. In a vintage full of great wines, the Haut Bergey is a shining example of high quality for a fair price. Aromas of roasted coffee, vanillin, and tobacco lead to ripe black currant fruit on the palate. The sumptuous flavors are supported by fine tannins and bright acidity to the finish. Keep this wine in the cellar for another 5-10 years. I would pair the Haut Bergey with a standing rib roast…now that’s a great Sunday supper!All this talk of Bordeaux has me yearning for some beef. One of my favorite local places to shop (in the Bay Area) is Schaub’s Meat, Fish, & Poultry in the Stanford Mall. They are famous for their “Fred steak,” which is a special dry cured beef that is amazingly delicious. Don’t be alarmed by the dark and blackened exterior— it’s just covering the yummy, beefy inside. Below, is an example of a top sirloin roast that my friends and I shared with a bottle of 2000 Grand Mayne, St. Emilion.
No need to save Bordeaux for special occasions or let it languish in your cellar for decades. There are plenty of perfectly drinkable – and affordable! – bottles of Bordeaux for everyday drinking.A little incentive for you? We’re offering 10% off 6 bottles or more from our Affordable Bordeaux list through 11/24.We certainly have our own favorites on here, but we’re also interested in hearing your favorite Bordeaux under $50. White, red, rose? Do you drink it at dinner, give it as gifts or sip it on its own? Share with us and you’ll be entered to win a $50 gift card from Wine.com (which we are sure you will want to spend on Bordeaux). Share on Twitter @Wine_com or on this blog.Contest ends 11/22 at 5pmPST so share away! #drinkbdx
They are here. And almost gone. I speak of the Downton Abbey wines, a white and a red from Bordeaux of which even Carson would approve.We tasted these wines yesterday and were quite impressed. Though some wines that latch on to a celebrity name or brand are not stellar quality, others look for good wine at the right price to associate with a well-respected image. For Downton Abbey, the situation is the latter.The Downton Abbey Blanc hails from the Entre-Deux-Mers area of Bordeaux, a region that excels in white wine production from the Sauvignon Blanc and Semillon grapes. It shows bright citrus and stone fruits on the nose and the palate is ripe apple – we may even call it fruity – with vibrant acidity and a soft texture. Nice balance and a wine I think would be ideal for a seafood dish or even a pasta with a rich sauce. If you like California Sauvignon Blanc, you’ll enjoy this wine.As for the Claret, it’s a blend of Merlot, Cabernet Sauvignon and Malbec and definitely calls out for some protein. It is balanced overall with dark berries and black currant, touch of spice, touch of floral notes and great acidity and good structure. But I do highly recommend with food!So stock up to sip on these two wines for the January premiere! We’ve heard fans will need a strong drink!