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PrintBordeaux on a budget
Don’t let a lack of funds stop you from trying some of the world’s finest wines.
There are a few words that you don’t often associate with the wine region of Bordeaux, France — affordable Bordeaux and white wines.
Bordeaux is known for its pricey, world-class red wines made from Cabernet Sauvignon, Merlot and Cabernet Franc. Many wine-loving people, especially new wine drinkers, completely overlook the wines from Bordeaux, mainly because of their high price tags. There are many affordable red wines from this region as well as many terrific white wines to explore made from the Semillon, Sauvignon Blanc and Muscadelle grapes.
The Bordeaux region is divided into two main areas. The area west of the Gironde River, called the left bank, is where the red grape Cabernet Sauvignon thrives. East of the Gironde River is the right bank (mainly the areas of St. Emilion and Pomerol), recognized for its Merlot and Cabernet Franc blends.
The left bank region of Bordeaux and Chateaux Haut Brion, from the Graves area, were classified or ranked in 1855, and 61 chateaux’ wines were graded from first growths (the best) to fifth growths. More affordable Bordeaux will likely come from fourth- and fifth-growth wines or a category even beneath those called Cru Bourgeois. Other areas in this region known for lower-priced wines include the right bank areas Premiere Cote de Bordeaux and Entre de Mers, the satellite areas of St. Emilion and Pomerol, plus Fronsac, Blaye and Bourg.
Another budget trick: Look for Bordeaux wines in “off” vintages. For instance, 2005 was a tremendous vintage in Bordeaux and, thus, will be more expensive. However, the 2001, 2002 and 2004 vintages were not rated as highly, and the wines will be much more kind to your wallet. These “off” vintages are more drinkable at a young age (i.e., now) and have a lifespan of 10 to 30 years.
Finally, look for some of the “second” labels of the greater chateaux. For instance, Chateau Margaux has a second label called Pavillon de la Rouge, using surplus, less-prime grapes.
Sips at home
Chateau Ducasse white Bordeaux 2008 — $16.29
A delightful blend of 60 percent Semillon, plus Sauvignon Blanc and a touch of Muscadelle make this a superb bottle of wine for the price. The Semillon adds richness to the blend and the Sauvignon Blanc contributes acidity to balance out the wine. There are bright flavors of lemon, sweet pear and green apple.
Chateau Larose-Trintaudon, Haut-Medoc 2004 Cru Bourgeois — $21.99 (red wine)
This is a great buy! It is 65 percent Cabernet Sauvignon, 30 percent Merlot and 5 percent Cabernet Franc and comes from the left bank area of Bordeaux. The 2004 vintage is soft and silky, and you’ll find flavors of black currant and black cherry with hints of gravel and tobacco. This is a nice switch from the high-octane, explosively rich fruit bombs from California.
Sips around the state
StableRidge Vineyards, West of Highway 99 and Route 66, intersection in Stroud, (800) 359-3990
Owned by Don and Annetta Neal, this vineyard and winery came about as a result of two tornadoes. The first storm hit the owner’s home in 1999 and the adjoining property. Because of the storm, the Neals were able to buy the neighboring property and developed it into a vineyard, planting the first grapes in 2000. Then, after a 2003 tornado destroyed the Neals’ downtown warehouse, they turned it into their lovely winery.
The name StableRidge comes from a pre-statehood stable built into a hillside. The Neals’ tasting room is in a quaint Catholic Church built in 1902.
Plan to drive to Stroud and sample some of the fun wines with names such as Jeremiah’s Red, Wild Thang and Peachy Pinot Grigio. Here are two standouts:
Oklahoma Zinfandel
This is a smooth, easy-to-like red wine that is dry in flavor. Bright-red cherries, red strawberries and ripe raspberries refresh your palate after every sip.
Try this with hamburgers, brisket or any barbecued meats.
Oklahoma Viognier
Like many Viogniers, this is packed with intense aromas and flavors of apricots, white peaches, pineapple and grapefruit. This wine is a nice accompaniment to spicy food because of the slight hint of residual sugar.
*Wine columnist Randa Warren is a Certified Master Sommelier; Certified Wine Educator; has earned a Diploma of Wine and Spirits, granted through the Wine and Spirit Education Trust in England; and is a Certified Specialist of Spirits.
