Brio de Cantenac Brown Margaux

THE REGION

The vine was introduced to the Bordeaux region by the Romans, probably in the mid-first century, to provide wine for local consumption, and wine production has been continuous in the region since.

Bordeaux wine growing area has about 116,160 hectares (287,000 acres) of vineyards, 57 appellations, 10,000 wine-producing estates (châteaux) and 13,000 grape growers. With an annual production of approximately 960 million bottles,^[34] the Bordeaux area produces large quantities of everyday wine as well as some of the most expensive wines in the world. Included among the latter are the area’s five premier cru (First Growth) red wines (four from Médoc and one, Château Haut-Brion, from Graves), established by the Bordeaux Wine Official Classification of 1855:

Both red and white wines are made in the Bordeaux region. Red Bordeaux wine is called claret in the United Kingdom. Red wines are generally made from a blend of grapes, and may be made from Cabernet Sauvignon, Merlot, Cabernet Franc, Petit verdot, Malbec, and, less commonly in recent years, Carménère.

White Bordeaux is made from Sauvignon blanc, Sémillon, and Muscadelle. Sauternes is a sub-region of Graves known for its intensely sweet, white, dessert wines