Until fairly recently, I thought all wine from Bordeaux (and Burgundy, for that matter) were red. Why? That’s all I had ever seen. Given that only 7% of grapes grown in Bordeaux are white, it’s totally understandable if you haven’t heard of it before either. It turns out that, while red is the primary type of wine made in Bordeaux, they also have very good whites. White Bordeaux is actually commonly recommended as an alternative to Sauvignon Blanc.

According to Wine Folly, white Bordeaux is typically either light and fruity or rich and creamy. We mere mortals are most likely to find the light and fruity type as the rich and creamy are particularly rare since they are only made in one region- Pessac-Leognan. The two most common kinds of grapes used in white Bordeaux are Semillon and Sauvignon Blanc.

Today’s review is on the 2014 Le Parlement Bordeaux Blanc, which is 90% Sauvignon Blanc and 10% Semillon. This wine has won several awards, including a gold medal and best in class from the 2016 winemaker challenge competition and a silver medal from the 2016 Monterrey International Wine Competition. I received it as part of a mixed case from Wine Insiders. The retail price for a bottle is $24.99, which isn’t bad for a less commonly found wine.

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The wine is a light straw color and smells of honeysuckle and citrus. The smell may be my favorite thing about the wine. It’s light and refreshing but bold at the same time. The first taste is rather tart, but after your palate acclimates to the wine, you start to notice a number of other flavors. These include grapefruit, a slight hint of honey, possibly a little lime, and an aftertaste reminiscent of fresh grass. No, it doesn’t actually taste like you’re drinking grass, but there is a pleasantly earthy aftertaste. Overall it was a nice wine that I would certainly drink again.

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This is a nice, fresh wine with strong flavors, which is why it’s not a bad wine to drink in the fall (especially if you live in a place where fall is really just an extended summer that is occasionally slightly cool). As I was drinking it, a number of pairings came to mind, including key lime pie, a lemon meringue tart, broiled grapefruit with a little sugar on top, and white chocolate bread pudding. The citrus flavors will in some the desserts will complement the citrus in the wine, while the white chocolate and meringue in others will temper the tartness. I’ll try out some of these and let you know how they go!

 

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