Grain
Rouge de Bordeaux
A tier
Rouge de Bordeaux is a French heritage red wheat linked to the Bordeaux region and nineteenth-century French landrace agriculture. It is grown today mainly by organic and peasant-seed networks for flavour, biodiversity, and stone-mill baking rather than industrial yield. The grain yields aromatic, reddish wholemeal and sifted flours with moderate strength suited to country loaves, sourdough, and blended baguettes. Bakers seek its nutty depth and rustic crumb over the high-volume performance of modern Group 1 bread wheats.
Also known as: Rouge de Bordeaux
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Characteristics
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Traits
History
Red landrace wheats of the Bordeaux and Aquitaine countryside supplied local mills and bakeries.
Rouge de Bordeaux-type selections were recognised among French regional bread wheats.
High-yielding modern cultivars displaced most traditional red landraces from French commercial fields.
Peasant seed associations and organic bakers revived Rouge de Bordeaux for artisanal bread.
Stone mills and bakery networks marketed Rouge de Bordeaux flour as a heritage French wheat.
Interest in landrace biodiversity kept Rouge de Bordeaux in on-farm conservation and short supply chains.