Description
Bordeaux’s Right Bank: From Backwater to Superstar
An overlooked region. An extraordinary rise.
For centuries, the world looked to the Médoc when it thought of great Bordeaux. Up the Dordogne, the wines of Pomerol and Saint-Émilion waited for their moment.
That moment came in the decades following the Second World War. By the 1990s, the Right Bank had achieved a level of recognition that would once have seemed improbable. How did a region long overshadowed by its neighbors become one of the wine world’s most celebrated addresses?
Join us at EDWINS for an evening exploring that transformation, told through the wines in your glass and the food on your plate.
Guest speaker Bruce Taylor will guide the evening, connecting the Right Bank’s history with a tasting of eight wines served across four courses. The menu draws on Bordeaux and the French table, moving from oysters and bulots to lamprey, duck, and a selection of French cheeses.
Each course brings two wines into the conversation, offering the chance to compare, discover, and consider what helped these appellations earn their place on the world stage.
The Dinner
First Course | Oysters & Bulots
Paired with two white wines to open the evening.
Second Course | Lamprey
Paired with two Saint-Émilion Grand Cru wines.
Third Course | Duck
Paired with two Saint-Émilion Grand Cru Classé wines.
Fourth Course | The Cheese Table
Comté, Tomme de Savoie, and Vacherin Mont d’Or.
Paired with two wines, including a selection from Pomerol.
A Sweet Finish
Canelés, pâtes de fruits, and chocolate truffles.
About Bruce Taylor
Bruce Taylor is the Educator for the Cleveland Chapter of the Commanderie de Bordeaux and participates in the organization’s national and international education initiatives. A retired manufacturing executive, he developed his interest in wine during many years of living in Europe. He brings that experience to an evening devoted to the history, character, and remarkable rise of Bordeaux’s Right Bank.
Reserve Your Seat
Wednesday, December 9, 2026
Arrival: 6:00 PM
First course: 6:30 PM
$175 per person, plus tax and gratuity
Your reservation includes a four-course dinner, eight featured wines, petits fours, and Bruce Taylor’s guided presentation.
Final wine selections will be announced. Menu and wines are subject to change.
