This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: An area north of the city of Bordeaux on the left bank of the Gironde, divided into the Haut-Médoc and Bas-Médoc. The finest reds are from Médoc (which includes Margaux, Pauillac, St-Estephe and St-Julien), Graves, Saint-Emilion and Pomerol. The latter two areas grow more Merlot grapes, creating soft, supple wines. In general 75% of red grapes grown are mainly Cabernet Sauvignon, with Cabernet Franc and Merlot and some Malbec and Petit Verdot. With the exception of Château Haut-Brion from Graves, all of the red wines in the 1855 Classification are from the Médoc. Many of the Médoc wines that are not in this classification are classified the (defunct as of 2007) Cru Bourgeois system.
Most frequent country: France
Most frequent region: Médoc in Bordeaux in Bordelais
See places: French food and cuisine, Bas-Médoc, Haut-Médoc
See drinks, wines etc: deuxième cru, Cabernet Franc, Cabernet Sauvignon, Cantenac, Malbec, Margaux, Merlot, Pauillac, Saint-Julian