Red - Bordeaux

Most Bordeaux wines (nearly 90 percent of production volume) are the dry, medium-bodied red Bordeaux blends that established the region’s reputation.
The best (and most expensive) of these are the wines from the great châteaux of the Haut-Médoc and the Right Bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, while the latter focuses on Merlot.

The region takes its name (which roughly translates to "near the water") from the port city of Bordeaux, which serves as its administrative and logistical hub. A key reason why most Bordeaux reds are blended with Merlot and Cabernet Sauvignon is that these two varieties bud, flower, and ripen at different times and at different rates, thereby spreading the risk posed by poor weather conditions during the flowering or harvest stages.