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Food & Drink Blog

Wine Wednesday: Bordeaux Blanc

by Ted Scheffler
- Posted // 2013-07-31 - During the dog days of summer, one of my go-to white wines to sip is Bordeaux Blanc, from France.

Dry, white Bordeaux wines are typically dominated by Sauvignon Blanc, which is blended with Sémillon and Muscadelle. These wines are much less herbal and fruit-forward (i.e., more subtle) than Sauvignon Blanc from, say, New Zealand. Less dry (sweeter) Bordeaux blanc is made with heftier portions of Sémillon.

One of my favorites is Chateau Ducasse ($17.99), which has gorgeous white-peach aromas on the nose and nice acidity and minerality from the Sauvignon Blanc. It's a terrific match for seafood and shellfish, such as scallops, crab, shrimp and lobster, and also a good partner for goat cheese.

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