History of Bordeaux wine vintage was released. The export of Bordeaux was effectively halted by the outbreak of The Hundred Years' War between France and England in 1337 followed by the outbreak of the Black Death which ravaged the area. By the end of the conflict in 1453 France had repossessed the province, thus taking control of wine production in the region. As part of the Auld Alliance, Scots merchants were granted by the French a privileged position in the trade of claret, a position which continued largely unchanged with the cession of the military alliance between France and Scotland with the signing of
Regional Bordeaux AOCs Bordeaux Blancs. All rosé and clairet wines are produced under regional appellations. The vineyard area devoted to the production of Bordeaux AOC wines is approximately , of which are used for red wine and for white wine. Average yearly production is 3,300,000 hectolitres, corresponding to approximately 431 million 75 cl bottles, with 2,300,100 hectolitres of red wine and 304,000 hectolitres of white wine. The maximal authorized yield for Bordeaux AOC is 55 hectoliter per hectare, and the alcohol level of the wine must be between 10 and 13 volume percent. Dry white Bordeaux may not have more than 4 grams