Chateau de Chantegrive Caroline Blanc 2013
Perfect with sea-food, scallops, prawns, white meat, oven-baked fishes or with white cream sauce, sweetbreads, light cheese (goat cheese) and foie gras.
Blend: 50% Sauvignon blanc and 50% Sémillon
Critical AcclaimAll Vintages
A new generation has now arrived and with its energy and committed involvement within the winegrowing world, has injected renewed impetus into the estate.
Famous for both its red and white wines, Graves is a large region, extending 30 miles southeast of the city of Bordeaux, along the left bank of the Garonne River. Red wine producing vineyards cover well over three times as much area as the whites. In the late 1980s, the French created the separate appellation of Pessac-Léognan within the northern confines of Graves. It includes all of its most famous properties, and the southern suburbs of the city Bordeaux itself. In French "graves" is a term used to indicate gravelly soils.
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. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.