' A Taste of Monterey - Bordeaux Blend

Bordeaux Blend

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Pronunciation: Bohr-DOH

Definition: With so much history under its belt, it's no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine has led them to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicated this formula and have created successful blends in their respective areas - you may see Bordeaux blends from the US labeled Meritage (rhymes with heritage).

Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. These five red grapes are the components of a Bordeaux blend. Cabernet Sauvignon and/or Merlot are usually play the lead role, while Cabernet Franc, Malbec and Petit Verdot act as the supporting cast. These three grapes help to add color, structure and body in varying amounts. A Bordeaux blend typically, but not exclusively, uses at least three of the five grapes to be labeled as such. The beauty of the blend? Each year the percentage of each grape in the blend can vary and the winemaker can include more of the variety that excelled in that particular vintage. 

Flavor Profile: A robust, full-bodied red wine blend with black currant, spice, and cedar.

Food Pairing: Lamb, pheasant, beef, venison, Gorgonzola cheese, swordfish.