Big French Reds

Big flavors, structure, and warmth

Wine: Bourdeaux Blend

Why: This bold, full-bodied red blend matches the intensity of the hearty, cold-weather stew. This is a big personality pair. The high-tannin grapes counterbalance the fattiness of the beef. Pay attention to dark fruit flavors common in these blends, blackberry, black cherry, and plum, and earthy notes like graphite and charcoal.

What: The Bourdeaux region in France is famous for their high-quality red blends, generally centered on the grape varietals Cabernet Sauvignon and Merlot. Like “Champagne,” the Bourdeaux label is reserved only for wines from that specific area. However, there are many other excellent Bourdeaux-style blends from around the world - such as “Super Tuscans” from Bogheri, Tuscany.

Buying: Look for “AOP” or “AOC” to indicate a bottle that matches the strict French quality categorization. “Grand Cru” and “Grand Vin” indicate even higher quality wine, likely with a higher price point to match. Go for a bottle from “Medoc,” which is the sub-region of Bourdeaux that tends to lead with Cab.

Region: Western coast of France (Bourdeaux)

Decanting: 60+ Minutes

Alternates: Cabernet Sauvignon, Malbec, Syrah, Zinfandel