This beautiful and informative book reveals both the history and the distinctive characteristics of the 16 wines that comprise the Crus Classés (classified growths) of Bordeaux’s Graves
region. Named for the area’s gravelly soil, Graves is known for its fine reds (primarily Cabernet Sauvignon) and whites (Sauvignon blanc and Sémillon).
With individual chapters on each of the châteaux, including Haut-Brion, Bouscaut, Olivier, Pape Clément, Smith Haut Lafitte, Domaine de Chevalier, and 10 others, the book describes in
detail the history of the estate and its wine production. Gorgeous photographs of the vineyards, the residences, and the surrounding countryside are accompanied by archival material
that gives a sense of the great history of this area. As an added bonus, The Heart of Bordeaux features recipes created by some of the world’s great chefs—Daniel Boulud, Pierre
Gagnaire, and Eric Ripert among them—to complement one of the fine wines of Graves’ classified growths.
