Soil and vineyards
Vineyards ideally suited to producing dry white wines are located on a great
variety of soils and sub-soils. Gravelly soil is the speciality of the
Garonne river's left bank. The right bank vineyards are composed of soil that
is more a mixture of clay and limestone, or clay and sand. The triple alliance
of soil, sub-soil and climate explains the amaizing diversity and individual
character of Bordeaux vineyards.
Grape varieties
The elegant arome, softness and vivacity of Bordeaux dry white wines comes
from the subtle blend of several grape varieties. Sauvigon Blanc provides
a concentrated bouquet
and crispness on the palate.
Sémillon gives a delicately scented wine that is very full and
round. Muscadelle makes wine that is low in acidity quite round
and aromatic. Small quantities of Colombard and Ugni Blanc
are sometimes added.
Vinification
Bordeaux dry whites are made from white-skinned grapes with white juice.
As opposed to red wines, the object is not to extract colour or tannin, but
rather to preserve the characteristic aroma of the different grape varieties.
From harvest to must.
The white wine grape harvest, whether mechanical or by hand, usually precedes
that of other types of wine in Bordeaux. Once the grapes have arrived in the
cellar, they are crushed and pressed. The resulting juice called must
, is kept apart from pips and grape skins. The slight addition of
sulphur avoids the risk of oxidation.
Settling
This operation concists of separating the must from suspended particles by
mean of natural sedimentation.
Alcoholic fermentation
This takes place at low temperature ( 18-20°C/65-68°F ) and lasts from
12 to 15 days.
Malolactic fermentation.
Bordeaux white wines do not undergo malolactic fermentation in order
to retain maximum freshness.
Racking and bottling.
The wine is filtered once the alcoholic fermentation has come to an end.
Ageing is usually relatively short, and the wine is bottled within a
year of the harvest.
Contribution by oenological research
Certain Bordeaux dry white wines have been able to take advantage of new
techniques developed by modern oenological research such as skin contact,
ageing on the yeast and barrel fermentation. These new techniques aim to bring
out the best possible aromas out of each grape variety and produce wines
that are rounder, "fatter" and longer-lived.
Taste description of dry white Bordeaux
Each appellation comes from a well-defined geographical area with its own
specific rules regarding viticulture, production methods and ageing.
Hoewever, there are a certain number of points which all dry white Bordeaux
wines share :
an irrefutable nobleness : the wines are a light briliant color and fruity,
crisp and leave a delightful fresh impression on the palate.
aromatic quality that come to the fore quite quickly. Most dry white
Bordeaux can be enjoyed young, when their fruity, floral aromas are most
concentrated.
Advice on how to serve and appreciate
Dry white Bordeaux is best stored on its side in a cool, dark place well
away from strong odours and vibrations. In order to taste the wine under
ideal conditions, it is best to chill it down slowly to the right
temperature (8-10°C/46-50°F ). It is advised to use a traditional
Bordeaux-shaped wine glass which enhances the bouquet and taste.
Innumerable food and wine matches, from the most classic to the most
unexpected, suit dry white Bordeaux admirably and inspire imaginative
cooking : shellfish, seafood, grilled fish, fried fish, steamed fish and
fished in a medium-light sauce. It is also well worth discovering the
merits of dry white Bordeaux as an accompaniment to delicatessen meats, cold
roast pork, pâtés and even preserved duck. These wines also make
a perfect aperitif.
Dry white Bordeaux in a few figures
Vineyard area : 14,584 hectares ( 36,037 acres).
Grape varieties : 58% Sémillon, 21% Sauvignon Blanc, 10% Muscadelle and
9% Ugni Blanc.
Annual average production : 139,000,000 bottles of which 61% are exported.
The six major export markets are : Holland, the United Kingdom,
the United States, Belgium and Canada.
