White Bordeaux

  (bore – DOE)
Synonyms: None

Wine Name: Bordeaux, White Bordeaux, Bordeaux Blanc and many Bordeaux producer specific names; Sauternes (sweet), Cremánt de Bordeaux (sparkling) USA – White Meritage

Background: This is a traditional blend of the white grapes in the Bordeaux region of France of predominantly Semillon and Sauvignon Blanc, but also small quantities of other permitted grapes such as Muscadelle, Colombard, Ugni Blanc, Merlot Blanc, Ondenc and Mauzac which can be added. The exact percentages of each grape may vary from 100% Sauvignon Blanc to 100% Semillon but the most typical blend in recent years is more Sauvignon Blanc dominant. The use of oak aging ranges from none to heavily-oaked flavors. The wines produced are usually full-bodied, dry white wines but the full-bodied sweet Sauternes wines and the sparkling Cremánt de Bordeaux are made from the same grapes.

Classic Brands and Sources: Many Bordeaux producers, Sauternes – Château d’Yquem, Château Rieussec, Château Caillou

Characteristics:

Style #1 – Sauvignon Blanc predominant

Body medium

Acidity – high

Sweetness – dry

Tannins – low

Style #2 – Semillon predominant

Body – medium (+)

Acidity – medium

Sweetness – dry

Tannins – low


Wine and food pairing guidelines:
The Sauvignon Blanc predominant style pairs with medium bodied dishes with moderate acidity, while the Semillon predominant style allows more savory component pairing

Foods and Entrees that usually pair:
Pairs with heavier fish, shellfish, chicken, pork and veal with both acidic and buttery, creamy or other savory sauces; pastas with tomato sauces or citrus beurre blanc or other wine sauces

Cheese Pairings:
Boursin herbed, Brick, Derby, Feta (sheep’s milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Cream cheese, Neufchatel , Saint -Felicien (French cow;s milk cheese), Raclette, Pave Affinois