Red - Bordeaux
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Most Bordeaux wines (nearly 90 percent of production volume) are the dry, medium-bodied red Bordeaux blends that established its reputation.
The best (and most expensive) of these are the wines of the great châteaux of Haut-Médoc and the Right Bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The region takes its name (which roughly translates to "near the water") from the port city of Bordeaux, which serves as its administrative and logistical hub. A key reason why most Bordeaux reds are blended with Merlot and Cabernet Sauvignon is that these two varieties bud, flower and ripen at different times and at different rates, spreading the risk posed by poor weather conditions at the flowering or harvest stages.
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