The area between two seas (or rivers to be precise)

The Entre-Deux-Mers is a large area in Bordeaux situated between two very important rivers, the Garonne and the Dordogne. It is an area that can only produce still, dry white wines under the Entre-Deux-Mers AOC classification. Wine styles that fall out of this category are simply labelled as the more generic Bordeaux AOC. However, there are a number of sub-appellations within the land mass of Entre-Deux-Mers that focus on red, sweet and sparkling wine including Loupiac and Sainte-Croix-du-Mont.

What is the Entre-Deux-Mers?

Bordeaux’s largest appellation that only produced still, dry white wines. Great value for money and a range of white wine styles can be found, from simple, fruity and fresh to more rich and complex, oak aged whites.

The Grapes.

A white grape blend is used to produce Entre-Deux-Mers. The most commonly used grape varieties are Sauvignon Blanc and Sémillon, however, Sauvignon Gris and Muscadelle are also used. Very occasionally permitted varieties such as Ugni Blanc and Colombard are used but generally as bulking varieties as they are neutral in character with higher yields.

Sauvignon Blanc and Sémillion make up the typical white Bordeaux blend. Sauvignon Blanc contributes high acidity and fresh fruit flavours of lime, lemon, green apple and in riper years stone and even tropical fruits. Sauvignon Blanc is known for its ‘green’ herbaceous flavours that are reminiscent of grass or green peppers. Sémillion adds weight and body to the blend, giving better ageing potential. When young, Sémillion can be a relatively neutral grape however, with some age it develops hay-like and honey flavours. Muscadelle and Sauvignon Gris are added for a floral lift.

The art of producing great wines from the Entre-Deux-Mers is blending. At least two varieties must be used showcasing the importance of harmonising different grape parcels.

The Styles of the Entre-Deux-Mers

As only dry white wines are produced it can seem like there isn’t much variety in the Entre-Deux-Mers AOC. However, the wines range from pale lemon in colour with refreshing acidity and crisp, fresh fruit. The wines are produced to show the grapes natural character and therefore, the grape varieties are fermented separately in inert stainless steel tanks. Common flavours are green apple, lemon, grass, nectarine, peach and occasionally pineapple or mango. This tropical flavours are only seen in warmer years or when the fruit is very ripe.

The other style is richer, heavier and more full bodied. Oak barrel fermentation or ageing is used to add toasty, nutty vanilla flavours to the wine and malolactic fermentation is also common. This process coverts the harsher malic acids present in the grapes to softer, creamier lactic acid (found in milk and cheese). Lees stirring or Bâtonnage may also occur to add weight and body to the wine. These white wines have a good ageing ability and will develop nutty, hay and honey flavours.