It is always best to open a red wine in good time before you want to drink it, at least a couple of hours. The wine needs time to oxidise. Even better, try opening it the day before, you'll be amazed at the difference it makes in taste. If you are short of time, open the wine and take a sample drink! This lowers the level of wine in the bottle to below the neck, increasing the surface area available to the air.
The connoisseur's recommend red wines should be served at 18°C, but the usual British room temperature (about 20°C) is fine. Storage should be about 15°C if possible. Historically Red used to be served slightly chilled at 13°C, this being the natural temperature of the wine cellars and caves.
Red wines will also benefit from opening well before you intend to drink them. Oxydation takes the hard edges off the wine, especially the cheaper wines. It can turn a good wine into a stunning wine. A few hours is minimum, but consider opening the wine before you leave for work in the morning, to drink in the evening. Don't seal the bottle, but leave it open. If you are short of time, help yourself to a taster, this drops the level of wine below the neck, increasing the area in cpontact with the air.

Although most Reds are better with age, wines from the lesser 'Appellations' of France and classifcations in other countries can be appreciated when young, age always seems to improve the taste of a Red, they can be kept for upto 5 years or longer.
If you are looking to lay down a wine for a few years, médoc and Graves wines, together with those from the Saint-Emilion and Pomerol vineyards, are well suited and will greatly benefit from a rest!
All Bordeaux's wines are made from Merlot, cabernet sauvignon, cabernet franc, usually a combination of these grapes. The mention of grapes on the label is a modern 'New World' marketing phanominoum. A good wine is usually a crifted mix of grape, deneding on taste and the results of that years harvest. Each area of France (and Europe) tends to favour a different grape mix, i.e Rioja is famous for the Tampranilo grape as Bordeaux is for it's three grape mix.

In the Bordeaux regions the balance of this mix varies and even substitues other variaties. Wines from Saint-Emilion, Pomerol and Fronsac major towards the soft, plummy style of Merlot, whereas wines from the édoc and Graves tend towards Cabernet Sauvignon. Other grapes types such as Verdot, Pinot, Carmenère and Malbec as also used.

All but the least expensive wines are aged in oak barrels for added complexity and a smooth taste. This means the wines are at least 18 months old before they are sold. A little warning, steer clear of any wine without a year on the label. It's probably an industrialised wine only a few months old. Also, the best wines come from the barrels used year after year, giving a mellow smooth taste, rather than the sharpness of new oak.
Some industrialised wines have the word 'Oaked' on them. This does not refer to aging in oak casks, but refers to a process where oak chips are added to the fermenting grapes - a short cut!

The classification of a wine is important and will dictate the quality. All ways know it's origins. An Estate wine, where the people who made the wine also tended the grapes, will usually be much better than a 'branded' wine which is the product of a marketing campaign.

Given their good balance of alcohol, tannin and acidity, these wines are perfect to enjoy with all kinds of food: édoc and Graves pair well with red meats and roasts; Saint-Emilion, Pomerol and Fronsac wines pair well with white meats, poultry, game and even fish; Bordeaux, Bordeaux Supèrieur and Côtes de Bordeaux wines are ideal matches for grilled meats, pasta and even Asian dishes



Dry white wines are generally made to be enjoyed young (just 1-3 years after bottling). Subtle and lively, fruity or flowery, white Bordeaux wines are fresh in the mouth.


Food
To appreciate all the aromas and favours, make sure you chill the wines for a couple of hours in the refrigerator before serving (4-5°C). They are excellent accompaniments to fish, seafood, salads and white meats, and make a perfect light apèritif (something before dinner drink).




The Sauternes and Barsac areas are world-famous Bordeaux wine areas and produce some of the richest wines which can age for many decades - sugar is a great preserve!.

Other appellations, such as Cadillac, Cèrons, Loupiac, Sainte-Croix-du-Mont and Monbazillac in Berberac, also produce excellent sweet wines.

Food
Serve these wines chilled but not too cold to appreciate their delicate, complex aromas ranging from honey and floral notes to pears, apricots and dried fruits. Good sweet Bordeaux should have a balance of acidity and sugar. Younger, lighter wines are a perfect accompaniment to fruit-based desserts, foie gras, roasted white meats and, as an alternative to port, blue cheese. However, a special, aged bottle with its rich, amber colour is a dessert in itself!