History of Bordeaux wine American domination of the reviewing of wine, especially Bordeaux. The result was a broader appeal of Bordeaux wine where the presence of "fruit" became a much more important factor than previously. This critical selection of grapes also resulted in many chateaux introducing second wines, so not to waste good but not optimum quality grapes. It was also the introduction of the "en primeur" concept where traders alongside critics are invited to Bordeaux six months after harvest, to sample the new wine. Bordeaux used to have a significant production of white wines, with Entre-deux-Mers, a primarily white wine area. Unlike the
Port wine oxovitisin A, an oxovitisin, a type of pyranoanthocyanin with a 2-pyrone component. Port wine Port wine (also known as vinho do Porto, , Porto, and usually simply port) is a Portuguese fortified wine produced with distilled grape spirits exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties. Fortified wines in the style of port are also produced outside Portugal, including in Australia, France, South Africa, Canada, India, Argentina, Spain, and the United States. Under European