Bordeaux’s Other Grape----Sauv Blanc!

                                           White wine in Bordeaux is an oxymoron for many

White wine from Bordeaux?   Some of you may be surprised that Sauvignon Blanc-based wines are produced in Bordeaux.  Those who aren’t, have either been on a Wine-Knows’ trip to Bordeaux, or are very savvy wine connoisseurs.   White Bordeaux wines account for only 7% of the area’s production and very little of it ever make it across the Atlantic.   Indeed, Sauvignon Blanc (Sauv Blanc) is Bordeaux’s secret grape.  

      The majority of Bordeaux's white wines come from Entre Deux Mers to the east of Bordeaux city

Sauv Blanc has its origin in France.  DNA researchers have actually traced its birthplace to the Bordeaux area.   Furthermore, DNA evidence has proven Sauv Blanc to be one of the parents of Cabernet Sauvignon, Bordeaux’s Hail Mary red grape.  Centuries ago vineyards in France were all planted with a mixture of different red and white varietals in the same row.  Crossings between these different grapes in close proximity occurred in French vineyards and birthed new varietals.

   Chateau Roquefort expansive Sauv Blanc vineyards produce 4 different whites, including one that is                                                                        100% Sauv Blanc

Bordeaux’s Sauv Blanc in often mixed with Semillon, another white varietal, to create a blended wine known as Bordeaux Blanc (white).   Sauv Blanc is typically the majority of this blend.  Most wine aficionados know Sauv Blanc as an aromatic varietal. Depending on where it is grown, the varietal can offer different flavor profiles.   The cooler climate of Bordeaux, for example, serves up a palate of lemon & lime along with green apples.  With global warming, however, Sauv Blanc in Bordeaux is moving towards stone fruits and even tropical nuances.

Shrimp fishermen cast large nets from cranes throughout Bordeaux  

Last, Sauv Blanc-centric whites work well with Bordeaux’s local maritime food products.   Shellfish is a natural pairing with a white Bordeaux as the high acidity of a Bordeaux Blanc cuts through the fattiness of seafood (many of which are served with a cream sauce).  Lighter foods such as simple grilled fish also work with the area’s Sauv Blanc.

If you’re coming on the harvest trip to Bordeaux with Wine-Knows in September (sorry, but we’re sold out with a waiting list), you will have the opportunity to try Sauv Blanc at its birthplace.   In the meanwhile, why not pick up a bottle (either online or at a wine shop that has a great Bordeaux collection)?

 

Bordeaux’s Best Kept Secret

                       Most white Bordeaux comes from the sub-region called Entre Deux Mers

This article is the first in a four part series on Wine-Knows' September trip to Bordeaux.  

White Bordeaux?  That’s an oxymoron for many.   Production of white wine accounts for a mere 10% of Bordeaux’s total (and 3% of this is sweet wine from Sauternes), thus, it’s not surprising that a dry white Bordeaux is even less known.  Indeed, Bordeaux’s dry white is rare, with little of the miniscule amount produced ever making it across the Atlantic.  Dry white Bordeaux is definitely worth seeking out, and when you find it you’ll be astonished at the inexpensive price. 

                                     Entre-deux-Mers is just east of the city of Bordeaux
 

Most dry whites produced in Bordeaux come from the Entre Deux Mers sub-region of the wine district.   One of the top from this area is Chateau Marjosse which can be found online for about $15 a bottle (and the chateau’s owner is the managing director of Cheval Blanc and Yquem).    Other stars of Entre Deux Mers include Thieuley and Haut Garriga, both under twenty bucks.

                      Chateau Roqufort in Entre Deux Mers produces a stunning Bordeaux Blanc

Bordeaux’s dry white is a blended wine made from mainly two grape varietals,  Sauvignon Blanc and Semillon.  Sauv Blanc is often the majority of the blend, which is not surprising since this grape originated in Bordeaux.  Contributing citrus notes and a mineral profile, Sauv Blanc forms a solid acid backbone for the area’s whites.   Semillon, on the other hand, is responsible for the unctuous texture of white Bordeaux.  Moreover, Semillon’s deep golden color also adds to the wine’s color by intensifying the hue. 

As dry white Bordeaux remains relatively unknown in the US, there is little demand and prices are downright a steal for the quality.  Why not have a Bordeaux Blanc party and spread the secret?