From: Bordeaux, France
Varietal: Sauvignon Blanc, Semillon
Vintage Notes: Crafted under the watchful expertise of winemaker Oriol Illa, this blend boasts a varietal composition of 60% Sauvignon Blanc and 40% Sémillon, marrying the vibrant freshness of Sauvignon with the rich, complex notes of Sémillon. Oriol Illa has helmed the winemaking process at other wineries, including Maquina&Tabla in Castilla y Leon, Spain. With its 11-year-old vines rooted in clay-limestone and silica soils, the vineyard produces a generous yield of 65 HL/Hectare, indicative of the care and precision invested in its cultivation. Renowned importer Dan Phillips, known for discovering outstanding wines from across the globe, brings this gem to the forefront.
Taste: Choose your adjective: tension, vibrancy, zest, or effervescence. It embodies the quintessential characteristics of Sauvignon Blanc while unmistakably asserting itself as a Bordeaux Blanc of exceptional pedigree, far surpassing its cost. Its luminous hue is reminiscent of a radiant neon glow. The bouquet is enchanting, with notes of honeysuckle, ripe melon, Meyer lemon, and passionfruit, delicately balanced by undertones of cream and vanilla. The palate presents a delightful contrast of sumptuous texture against brisk acidity. The wine impresses with its structure, length, and sheer delightfulness.
Pairing: Its acidity is more subdued compared to the sharpness of Pouilly-Fumé from the Loire Valley, and its flavor profile doesn’t lean as heavily towards the tropical or peachy tones characteristic of California Sauvignon Blanc. However, it's wise to avoid pairing it with too acidic dishes, as they can overpower the wine's delicate balance.
When considering food pairings for White Bordeaux, think of dishes like an arugula salad dressed with lemon and Parmesan or a creamy asparagus risotto. English pea ravioli accompanied by crab or lobster offers a delightful match, as does angel hair pasta tossed in a fragrant basil pesto. For a sushi option, yellowtail with avocado highlights the wine's versatility. At the same time, white fin fish such as cod or halibut, especially when served with a buttery beurre blanc sauce.
Pesto Pasta With Shrimp and SalmonRecipe from Meliano Plasencia
Adapted by Eric Kim
About: The allure of Bordeaux's viticulture is widely celebrated, yet within its verdant expanses, a treasure often bypassed by the casual wine enthusiast beckons for attention. This treasure, a delicate amalgamation known as the White Bordeaux blend, captures the essence of Bordeaux's three quintessential white wine grapes: Semillon, Sauvignon Blanc, and Muscadelle. Each varietal contributes its unique characteristics to the blend, creating a symphony of flavors and aromas that are both complex and delightfully harmonious.
With its trademark grassy aromas, Sauvignon Blanc injects a vibrant freshness into the blend, setting a lively stage for the other components. Semillon follows, adding layers of complexity with its waxy, honeyed notes, enriching the blend with depth and a lush texture. Muscadelle, though lesser-known, plays a crucial role by offering grapey aromas that lend an elegant fruitiness to the ensemble.
The visual appeal of classic white Bordeaux blends is as captivating as their taste, presenting a pale gold hue, sometimes kissed with glimmers of golden-green. A sniff reveals a bouquet brimming with citrus, grass, and hay, inviting the taster into a pastoral dream. In the sweeter renditions from districts like Sauternes, Cerons, Cadillac, and Loupiac, a kaleidoscope of honeyed lemon, orange marmalade, dried apricot, and tropical flavors unfurls, enhanced by aging to include secondary notes of sweet nuts and treacle.
Despite its rich heritage and sensory appeal, white Bordeaux has traversed a path of obscurity, overshadowed by its red brethren. This shift began in earnest during the 1960s when evolving consumer preferences and winemaking advancements favored the production of red wines. Consequently, white Bordeaux, once a vineyard staple, found itself relegated to the background, a situation that persists to some extent even today.
In adherence to tradition and appellation laws, a classical Bordeaux white must comprise at least 25 percent Sauvignon Blanc, ensuring the blend maintains its aromatic vitality. The choice of varietals beyond this requirement allows winemakers to tailor the wine to their vision, whether it be a lighter, aromatic profile with a hint of Muscadelle or a more prosperous, more age-worthy composition dominated by Semillon. Interestingly, many Bordeaux whites forgo Muscadelle, opting for a straightforward Sauvignon Blanc – Semillon blend.
A notable mention within Bordeaux's diverse landscape is Canon-Fronsac, often likened to Tuscany for its hilly terrain, where the vineyards of Strong Arms are perched. This region benefits from a micro-climate conducive to ripening Merlot and Cabernet Franc, providing wines of exceptional ripeness, structure, and silky tannins. The unique soil composition shared with esteemed neighbors like St. Emillion and Castillon, coupled with ideal exposure and a scenic blend of truffles-laden forests and vineyard-encompassing lakes, positions Canon-Fronsac as one of Bordeaux's hidden gems.