Bordeaux to Allow Sweetening of Wines

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6 August 2026

Meininger reports that Bordeaux and Bordeaux Supérieur producers are updating rules that will allow wines of all styles, including reds, clarets, rosés and whites, to contain up to 7 grams of residual sugar per litre after fermentation. The move will mark a departure from Bordeaux’s traditional association with fully dry wines and has prompted concerns that the region could follow other European appellations towards softer, more commercially driven styles.

The proposal was approved by the appellations’ management body on 26 June 2026, following a wider ruling by France’s INAO permitting the sweetening of dry AOC still wines under certain conditions. Previously, the practice had largely been restricted to IGP and Vin de France wines.

Supporters, particularly négociants focused on export markets and changing consumer preferences, argue that slightly sweeter wines could appeal to new audiences. Many growers, however, fear the change could dilute Bordeaux’s identity and encourage a broader shift towards sweeter styles. Producers in Côtes-du-Rhône are also reportedly watching the development closely.

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