Bordeaux AOC refers to the appellation for Bordeaux, a large region in southwest France, known for its white, dessert and most famously, its red wines. The area is dissected by several rivers, most notably the Dordogne, Garonne and Gironde; this last flowing to the Atlantic Ocean.

The appellation of Bordeaux is the largest in France, so while the term Bordeaux brings to mind expensive red wines from monumental chateau, the reality is that most Bordeaux are from more humble estates and are reasonably priced. A wine labeled simply as Bordeaux can be white, red or rosé and is often produced from higher yields than wines from a separate appellation within Bordeaux, such as Medoc or Entre-deux-Mers.

White Bordeaux is produced from Sauvignon Blanc and Semillon grapes, usually aged for a few months in wood. Quite dry, and capable of aging for several years, white Bordeaux pairs well with most fresh fish, as well as white meats (chicken, pork) or lighter game birds.
Red Bordeaux is made from grapes such as Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot; blending these varieties together is the essence of a Bordeaux red. Depending on the vintage as well as the yield and objective of the producer, a humble Bordeaux red drinks well from 5 to 15 years of age; the more famous appellations from the Médoc, such as Pauillac, Saint-Estephe and Saint-Julien, are home to more complex style of Bordeaux, wines that are capable of aging for three, four or even five decades.

Red Bordeaux pairs well with most red meats, although it also works well with a simple beef stew or casserole. Sweet Bordeaux white (made from Sauvignon Blanc, Semillon and Muscadelle) pairs well with fruit tarts and most pastries. (Wine/Appellations)