White Bordeaux

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Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France. 85% of Bordeaux wines are red and 15% are white. The primary white grapes used in White Bordeaux Blends are Sauvignon Blanc, Sémillon, and Muscadelle. The Bordeaux is the largest region of wine growing in the world. There are 6 major appellations of the Bordeaux region: (1) Barsac, (2) Graves, (3) Medoc, (4) Pomerol, (5) St. Emilion, and (6) Sauternes. Wines that are labeled “Bordeaux” are inferior to those labeled with an appellation.

Characteristics: Produce both dry whites and sweet dessert wines. Each appellation in the region is governed by specific rules for vinification, production, and ageing requirements. Dry White Bordeaux are typically brilliant in color, crisp, fruity, and have a delightful, fresh finish. Sweet White Bordeaux are typically rich, full flavored, concentrated, smooth, and balanced.

Ageing: Each appellation comes with its own specific rules regarding ageing. The ageing of dry versions of White Bordeaux is usually relatively short, bottled within a year of the harvest. Sweet White Bordeaux have a good ageing potential.

Serving temperature: Serve dry White Bordeaux at a temperature of 46º-50º F, sweet versions should be served at a temperature of 50º F.

Food pairings: Beef, beef with red wine sauces, beef with rich sauces, poultry, game, lamb, pork, pasta with meat and red sauces, hard and savory cheeses, bean dishes, soups, and stews.

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