Designation for the typical blending ratio of grape varieties in the French region of Bordeaux. However, the term is not entirely unambiguous, as the actual cuvée differs from region to region and is also based on the stocking in the individual châteaux. This means that what is grown on the estate is used. The most important red wine varieties are Merlot (40% of the total Bordeaux vineyard area), Cabernet Franc (20%) Cabernet Sauvignon (20%), Carmenère, Cot and Petit Verdot. The most important white wine varieties are Sémillon (50% of the white), Muscadelle and Sauvignon Blanc. However, the actual blending ratio varies per vintage, so the figures should only be taken as an average. This also depends on many factors such as soil type, yield, state of ripeness, sugar content, desired taste, desired maturation with regard to shelf life, etc. Grape varieties with only small proportions are also often omitted.