Home to many of the world's finest wines, Bordeaux has a whole range of delicious, affordable and sensational offerings. The vibrant dry whites made from Sauvignon Blanc and Sémillon are of consistently high quality and ideal for summer parties.

The Bordeaux region is divided by the Garonne and Dordogne rivers. On the 'left bank' of the Gironde, the Médoc area makes red wines mainly from Cabernet Sauvignon grapes. Usually they're blended with one or two other grape varieties, including Cabernet Franc, Malbec, Merlot and Petit Verdot.

Cabernet Sauvignon makes wines with great structure and ageing potential. The very best wines from the region were classified over 150 years ago and are known as 'Classed Growths'. Across the river, the undulating countryside is home to communes such as Saint-Émilion and Pomerol and the larger areas of the Côtes de Blaye, Bourg and Castillon. This area typically enjoys hotter summers than the Médoc, making it ideal for growing Merlot, which is usually blended with small percentages of the other red grape varieties. Wines from the 'right bank' tend to age sooner, with softer flavours making them easier to drink when young.

Cabernet Sauvignon Merlot blends are something of a French tradition; it's the basis of the blend used in many Bordeaux red and rosé wines, from everyday-drinking styles to the grandest Chateaux. Both grapes take well to oak aging and have the potential for long life. The supple red plum flavours of the Merlot can be used to soften the structured blackcurrant notes of the Cabernet Sauvignon fruit.

Increasingly, Cabernet Sauvignon and Merlot blends can also be found outside France, from elegant New Zealand reds to fruity Chilean rosés. This is a versatile blend in terms of food matching and much can depend on the wine's style and origin. However, as a rule, Cabernet Sauvignon Merlot blends make a great accompaniment to roast beef or duck.