A lesser-known wine from the area around the town of Blaye in Bordeaux, France. Blaye wines are of variable quality and are less frequently exported than those from most other Bordeaux regions.

As well as the standard Bordeaux and Bordeaux Supérieur labels, wines from the Blaye region will be marked with one of three Appellation d'Origine Contrôlée designations:

Blaye

In theory, the basic Blaye appellation can be used on both red and dry white wines, but in practice it is used almost exclusively for reds.

Côtes de Blaye

Dry white wines only.

Premières Côtes de Blaye

Red wine. In theory this mark may also be used on dry whites, but this seldom happens.

Wine which does not carry an appellation mark fails to meet basic production standards and should only be used for cooking. Wine which does carry an appellation mark may still be undrinkable, but this is less likely.

Blaye does not produce any wines which are considered worthy of additional classifications.

Red Wines

The red wines can be made from merlot, malbec, cabernet sauvignon and cabernet franc. Usually merlot is the dominant grape, giving a softer, fruitier taste than the traditional Médoc style; Blaye reds are not, however, as hard hitting as those of Pomerol or St-Emilion.

Unlike other Bordeaux reds, Blaye wines should be drunk young. Few will age well beyond five years.

Blaye reds should be served at room temperature and will benefit from being decanted prior to drinking. They go well with red meats and game.

White Wines

The white wines can contain sémillion, sauvignon blanc and muscadelle. Merlot blanc, chenin, folle blanche, ugni blanc and colombard are also permitted in small quantities.

Blaye whites should be drunk within a few years of the vintage. They are fairly timid and so are best served with a meal which has character of its own.