A.O.C./A.O.P.
The AC Bordeaux Supérieur fits within the Bordeaux appellation area and can be used for reds and whites, both dry and sweet. There are two major differences between the two: Bordeaux Supérieur has lower yields and a higher minimum alcohol content than Bordeaux. However the varietal range for the reds is identical: Cabernet-Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot, Carmenere; and for the whites: Semillon, Sauvignon and Muscadelle.
Grape varieties: Vins rouges et rosés : cabernet-sauvignon, cabernet franc, merlot, malbec, petit verdot, carmenère et blancs secs : sémillon, sauvignon, muscadelle
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They are more robust and fuller wines than ‘basic’ Bordeaux. Bordeaux Supérieur wines have red fruit (raspberry) and black fruit (blackcurrant) aromas, with a dash of vanilla for the oak-aged wines. They pair well with sirloin steak cooked over a fire of vine twigs, pan-fried Bayonne ham and roast beef with shallot chutney. The sweet white wines are rich in alcohol and sugar with scents of honey, acacia, plum and tobacco. They make perfect appetisers or accompaniments to white meat and foie gras.
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