Picture Source : Bordeaux wine! by ajburgess, on Flickr
As we always hear that French Wines are the best wines in the world. Not sure whether you share the same sentiments, when I first tasted a bottle of French Bordeaux Red picked up from the supermarket many years ago, the first impression I had was that it is not so fantastic after all. It is really 'Siap Siap' (astrigent) like chinese tea.
During then, I thought I'll never like French Bordeaux Red. But as time goes by and I get the chance to taste a variety of French Bordeaux, the conclusion is that never pick-up a cheap off-the-shelf Bordeaux, of course I can't deny the fact that occasionally one might strike lottery unexpectedly.
Picture Source : Grapes by Dan Finnan, on Flickr
It is normally not easy for Asians to appreciate French Bordeaux as we tend to prefer sweeter and stronger-taste drinks. But these are not the elements you'll associate with Bordeaux Red wines.
Good Bordeaux red wines should be dry (not sweet) and complex (e.g. taste of earthiness, tobacco etc.) and they are normally not as full-bodied (in simple term 'thick') as the Australia and California wines of the same varietal (Cabernet Sauvignon).
In addition, tannin (the element that causes astringency in wine) produces from the skin, seeds and stems of grapes; is commonly found in Bordeaux red wines. It is mainly contributed by the thick skin of Cabernet Sauvignon varietal which is blend with Merlot and Cabernet Franc to produce the Bordeaux Red.
Hence, when you open a bottle of Bordeaux Red it is important to let it 'breathe' (left in contact with air) for a while before drinking. Some good Bordeaux Red should be 'breathe' for 3-4 hours before consuming. The purpose is to soften the tannin so that it is not so astringent.
Also its good to remember that most Old World wines are food wines. Thus, try to have your Bordeaux Red over the meal especially the cheesy type to bring out its intended flavour.
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