Wine of the Week

Summer is still upon us.  Thank goodness.  Once again I am extolling the virtues of that glorious white wine, Sauvignon Blanc.  You might be getting tired of this, but it's my blog and I write what I want, so offense meant, I just had to throw that in.

So what kick am I on now?  New Zealand, California or maybe Italy (yes, they do produce Sauvignon Blanc there)?  No, I'm returning to what can only be considered one of the original areas occupied by that fine grape -  FRANCE.  

Now there's a bit of that grape, especially in the Loire Valley (an area I have a special fondness for as well).  But this time I'm headed for the region of France that I have never had a strong attraction for -  Bordeaux.  To be fair, it's not that I don't like the wines, it's just that most reds from that area need MANY years of aging to really show their metal.  The ones produced to be drinkable now, are just not wines that I have been especially fond of.  To tannic, dry and just not enjoyable for my palate.

That changes when you start to talk about the white wines.  As with most whites from Bordeaux, the wines tend to be blends, just as the reds.  The predominant grapes are, no guesswork here, Sauvignon Blanc along usually with some Semillon, with one grape taking the lead and the other grape taking a backseat in rounding out the flavors of the wine.  I should say that I'm partial to more of that Sauv Blanc than Semillon.  The supporting grape adding some very interesting notes that you usually don't find in Sauv Blanc from other areas of the world.  Usually adding a roundness boarding on a slight oiliness, it also tones down the acidity factor of the Sauv Blanc.  In the case of this particular wine, the blend is about 70/30 Sauv Blanc to Semillon. Sounds like I was on the right track.

Now white Bordeaux is not something that I usually set about to find.  As with the reds, the best examples tend to be on the rather expensive side of the equation.  As luck would have it, I found myself going to a Bordeaux seminar recently and while the seminar was quite informative, the wines left me wanting more.  EXCEPT!  The one white wine they had.  The

Le G of Chateau Guiraud 2015

It was the hit of the tasting as far as I was concerned.  It was the first wine and for me the only wine worth the money.  To be fair, the others, all reds, had a couple that would do in a pinch, but I don't buy wines for a pinch.  Oh, I digress, there was another white, from the same producer, but to be fair, it was their Sautern.  Outstanding, but I have little use for sweet dessert wines, even though it did come in a half bottle (375 ml).  It was excellent and if you like dessert wines, a definite buy.

As I mentioned, the combination of the two grapes produced a wine of structure and balance.  Throw in a little oak aging and you get aromas of nuttiness and peach followed by a certain salinity on the palate and that oiliness I referred to.  This isn't a New Zealand white full of fruit and acidity.  It is a wine of structure and a certain boldness coming from a bottle that retailed for only $16.  A food wine to be sure.  I enjoyed it with a nice seared chicken breast salad with a variety of accoutrements.  Yum.

This would be a great wine to enjoy with lighter meats, such as the chicken I had, or even pork.  It should be available in stores now and at a price under $20 for sure.  Sauv Blanc fans out there, try this one out!