A basic appellation used for rosé wines produced in the greater Bordeaux AC. Though production is low, Bordeaux Rosé is made by using the same standards as red Bordeaux, including yields, grapes permitted and minimum alcohol content. Though all five of the grapes permitted in red Bordeaux can be used, in practice the wines are generally produced from the varietals that either ripen the earliest (Cab. Franc, Malbec, and even Carmenére in some spots) are used more frequently, and the Merlot and Cabernet Sauvignon are reserved for other wines due to their international prominence.
Recently, Bordeaux Rosé production has increased as producers struggle to sell all of their red wine. Bordeaux Rosé is best served chilled, and though rare in the United States it can be a nice alternative to the dry whites foundd in the region.