Answer by: Roger C. Bohmrich, MW
Bordeaux and Burgundy are two separate wine regions in France, and these regions use differing grape varieties (except that a very small amount of Sauvignon Blanc is grown in one part of Burgundy, and this grape is important for dry and sweet white wines in Bordeaux).
Bordeaux red wines are usually varying blends of Cabernet Sauvignon, Cabernet Franc, Merlot, and in some cases, very small amounts of Petit Verdot and Malbec. Simplifying, Medoc and Graves reds tend to be based mainly on Cabernet Sauvignon with Merlot. St. Emilion and Pomerol emphasize Merlot, with Cabernet Franc playing the main secondary role. Basic Bordeaux reds (the standard Bordeaux AOC) are predominantly Merlot.
Burgundy red wines are usually made from only one variety, either Pinot Noir or, in some districts, Gamay. All of the most famous red Burgundies (Vosne-Romanee, Volnay, etc.) are 100% Pinot Noir. Beaujolais (red) is made solely from Gamay, but this region is now often separated from Burgundy proper. One Burgundy wine blends Pinot Noir and Gamay, but this wine (Bourgogne Passe-Tout-Grains) is almost never seen in the U.S.
About the Expert:Roger has enjoyed a lengthy career in the wine trade, and he last served as a senior executive with a major national importer. In 2006, he launched Millesima USA, a retail entity affiliated with Europe's leading fine wine mail order company. Roger became one of America's first Masters of Wine in 1993, and he has been very active as an educator and speaker at wine festivals and conferences. He hosts a community television program entitled "Wine's Simple Pleasures," and is currently working on a book of original recipes and wine pairing solutions. Visit Roger C. Bohmrich, MW's website: MILLESIMA USA LLC
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