Bordeaux White Blends
Sometimes light and crisp, other times rich and creamy ...
Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington and Australia.
In the Glass
Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile and dried orange peel. The dessert wines produced by these blends, often with the help of "noble rot" called botrytis, can have lush stone fruit and honey characteristics.
Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras or fruit-based desserts.
Sauternes and Barsac are usually reserved for dessert, but astute sommeliers know that they can be served at any time—before, during or after the meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce or even fried chicken.
- Sauvignon Blanc579
- Other White Wine329
- Other White Blends327
- Pinot Gris/Grigio283
- Rhône White Blends106
- Chenin Blanc97
- Bordeaux White Blends78
- Pinot Blanc54
- Gruner Veltliner43
- Grenache Blanc2
- Melon de Bourgogne2
- Muller Thurgau2
La Coudraie Blanc 2008Bordeaux White Blends from Bordeaux, France
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Morlet La Proportion Doree 2008Bordeaux White Blends from Sonoma County, California
Chateau Carbonnieux Blanc 2008Bordeaux White Blends from Pessac-Leognan, Bordeaux, France
St Hallett Poachers Blend 2008Bordeaux White Blends from Barossa Valley, Barossa, South Australia, Australia
Chateau Laville Haut-Brion Graves (Blanc) 2008Bordeaux White Blends from Graves, Bordeaux, France
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