The variety is named after the city of Bordeaux, which  was an important center of wheat production and trade in medieval Europe. It was first mentioned in historical records in the 14th century, and it remained a popular wheat variety in the region for many centuries. It was the original wheat used to make baguettes by French bakers in the 17th century. However, by the mid-20th century, Rouge de Bordeaux had fallen out of favor with farmers and millers, who preferred newer varieties that were higher yielding and easier to grow. As a result, the variety nearly disappeared from cultivation, and by the 1990s it was considered to be extinct. In the late 1990s, a group of French farmers and seed savers began a concerted effort to revive Rouge de Bordeaux and other traditional wheat varieties that had been lost to modern agriculture. They scoured old seed catalogs, agricultural archives, and even abandoned fields in search of the last remaining specimens of these heritage grains. 

Thanks to their efforts, Rouge de Bordeaux and other traditional wheat varieties have been successfully reintroduced to cultivation in France and other parts of Europe. The variety is prized for its rich flavor and high nutritional value, and it has become popular with artisan bakers and chefs who are interested in using traditional and locally-grown ingredients. As a hard red wheat, it is well suited for growing in southern Colorado in areas like the San Luis  Valley as a spring wheat. 

Rouge de Bordeaux has a very rich sweet and nutty flavor and an aroma that is sweet and reminiscent of cinnamon and other warming spices. It excels in bread-making, providing a mellow taste, excellent rise, and open crumb, even in 100% whole grain breads.