Bordeaux's Right Bank explained. Merlot, limestone and the magic of Pomerol.

Left Bank and Right Bank

Bordeaux lies on France's Atlantic coast and is divided by the Gironde estuary, which splits into the Dordogne and Garonne rivers. The Right Bank, or Libournais, is the area north of the Dordogne. Vines were first planted here by the Romans, and for centuries the area supplied northern Europe with simple, satisfying wines from Fronsac, Saint-Émilion and Pomerol.

The Right Bank has a slightly more continental climate than the Left Bank because it lies further inland. Its soils include limestone, clay, gravel, sand and iron deposits, and the best sites are elevated, well drained and rich in calcium. Soil decides which grape goes where: Merlot thrives on cool clay and limestone and dominates the blends, while Cabernet Franc and Cabernet Sauvignon do better on gravel and sand.

Saint-Émilion and its classification

The medieval town of Saint-Émilion is the heart of the Right Bank. Merlot leads, with Cabernet Franc adding freshness, spice and structure, and on the gravelly western part of the plateau next to Pomerol, Cabernet Franc can dominate. Local growers formed France's first winegrowers' association in 1884.

Students often confuse the terms, so the episode separates them clearly. Saint-Émilion and Saint-Émilion Grand Cru are appellations: a wine from the defined Grand Cru area that follows the rules is Grand Cru. The 1955 classification is something else, ranking estates as Grand Cru Classé, Premier Grand Cru Classé B or Premier Grand Cru Classé A, judged on terroir, winemaking, taste, price and reputation. It is revised about every ten years, so estates can move up or down.

Pomerol, Fronsac and the value appellations

Pomerol, west of Saint-Émilion near Libourne, has no formal classification at all, yet estates such as Pétrus and Le Pin sell for more than many classified growths. Merlot gives Pomerol its seductive, velvety texture. The best estates sit on the plateau, with clay, gravel and iron deposits; the famous blue clay in the northeast corner is home to Pétrus. The wines are full-bodied, with violet, black fruit and spice, developing truffle notes with age. The episode also tells how Pétrus rose from a "second choice" area to global fame.

For value, Andreas points to Fronsac and Canon-Fronsac on limestone just west of Pomerol, as well as Castillon, Blaye, Côtes de Francs, Côtes de Bourg and ambitious Bordeaux Supérieur. Blaye and Bourg are among the oldest wine areas of Bordeaux, exporting wine before the Médoc was even planted.

The experiments: blending and wine glasses

Susie and Andreas try their hand at making a Right Bank style blend from Merlot, Cabernet Franc and Cabernet Sauvignon, and discover how much difference a few percent of one grape can make.

The main experiment pours the same Fronsac into a range of glasses, from a tiny old-fashioned glass to a wide bowl, to show how size, rim and shape affect aroma and taste. You will see why a slightly bigger glass is usually better, why aromatic whites suit smaller glasses, and why a universal glass is a sensible choice at home.

Food pairings and blind tastings

Château La Dauphine from Fronsac, about 90% Merlot, is paired with entrecôte à la bordelaise with bone marrow sauce, showing how protein softens tannin. Later a duck confit pappardelle with chanterelles shows how food can bring out the fruit in a young, restrained wine.

Two blind tastings test whether Andreas and Susie can tell Pomerol from Saint-Émilion by texture and tannin. Watch how they reason it out: it is the kind of structured tasting that helps you prepare for WSET Level 3.