The current issue With the dense, rich red fruit bombs of Australia and Chile enjoying huge popularity, Canadians outside of Quebec are beginning to lose their taste for the reds of Bordeaux, a region so large that it still produces more red wine than all of Australia. The structure of the average Bordeaux is medium bodied, compact and more firm and dry than the average Aussie or California red. The flavour profile tends to be in the realm of berry fruits with green herbs, mineral and wood, from ageing in oak barrels. As a result the wines often work beautifully with a wide range of red meat, poultry and vegetarian dishes.
Bordeaux rouge is built on finesse and complexity.
It involves fragrance, seamless integration and complexity. It moves a meal effortlessly and at its best wines make one ask just how they got all of that into one bottle. All are made from merlot, cabernet sauvignon, cabernet franc or a combination thereof, although according to European tradition these grapes are not mentioned on the label. All but the least expensive editions are aged in French oak barrels for added complexity and smoothing effect. One of the reasons that the average Canadian consumer shies from Bordeaux is the perception that it is terribly expensive and complicated.