Graves is one of the five main wine-producing areas of BORDEAUX, and the only one which produces both red and white wine.

Although the Graves district was not included in the 1855 classification of Bordeaux wines, the classification com-mittee nevertheless included the fine red wine, Chateau Haut Brion – whose vineyard is almost in the suburbs of the city of Bordeaux – as a premier cru (first growth) on its list. It is still, today, considered to be one of the very finest of claret wines. Graves also produces several other excellent red wines, among them Chateau Pape Clement and Domaine de


It is, however, for its less notable white wines that Graves is best known. While no red Graves ever describes itself as just ‘Graves’ on its label, any white wine produced in the region may use this designation if it contains 10 per cent alcohol, or may call itself Graves Super-ieur if it contains 12 per cent. It is these white wines which form the bulk of the white Graves exports and they are, most of them, nothing more than rarified ‘plonk’ or vin ordinaire.

The better white Graves are dry to taste, but more usually. Graves is medium-dry, or slightly sweet. They are pale gold in colour, but the better wines especially improve with age and deepen in colour.

Red Graves go beautifully with roast turkey and fillets of beef, while the dry whites may accompany chicken or veal dishes. The sweeter white Graves make good dessert wines.