The name Bordeaux refers to a large industrial city and the wine regions surrounding it in the southwest corner of France. It is by far the largest quality wine region in the world, and the most prolific producer of famous and high quality wines. The city of Bordeaux is a major commercial port, and the top wine brokers and shippers maintain their offices along the port's Quai de Chartrons.Bordeaux is the stuff that legends are made of[md]home of such famous names as Chateau Lafite-Rothschild, Chateau Latour and Chateaux Margaux. Not all of the region's exports are in this rarefied category (fortunately for most of us), but Bordeaux winemakers are also known for producing high-quality, highly enjoyable, and generally affordable wines.Providing the Bordeaux brokers and shippers with their liquid gold are the several hundred cha[af]teaux (vineyards) which produce the outstanding quality wines that have made Bordeaux a legend. A few names[md]Cha[af]teau Lafite-Rothschild, Cha[af]teau Mouton-Rothschild, Cha[af]teau Latour, and Cha[af]teau Margaux[md]have become symbols of superlative wine. Names like these have imbued Bordeaux with a sort of je ne sais quoi mystique. Before we get carried away, we must note that the region also makes gallons of ordinary wines for local consumption. Since most of these do not appear on our shelves or tables, the legend remains. Bordeaux produces 10 percent of all French wine and 26 percent of all AOC wine. Most Bordeaux wines are dry reds. Fifteen percent are dry white wines, and two percent are sweet white wines, most notably Sauternes.

Bordeaux wines come in all price ranges. Some noble wines from great vintages have price tags in the mid-three figure range, but you don't have to splurge to enjoy a fine Bordeaux. Most fine quality Bordeaux, both red and white, begin selling at about $15 a bottle when they are young. Many of the Bordeaux you will read about are super-premium and noble quality. They are the wines many winemakers aspire to imitate. When they are young, the typical Bordeaux classified growth will have a deep ruby hue with aromas of black currants, spice, cedar, fine leather (like fine leather gloves), chocolate and cassis.

For the first five to ten years, they can be very vinous and austere with puckering tannins. As they age, their color changes to garnet, frequently with a gem-like brilliance. They are capable of developing an extraordinarily complex bouquet and flavor with more agreeable tannins. On rare occasions, the best will develop an unusual scent which is almost devoid of flavor, like the air after a rainstorm, with subtle nuances of bouquet that are delicate and beautiful. I call this quality "vaporous.".