White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this can stand up to richer fish flavors and sauces. It's particularly good with smoked salmon, but works with a wide variety of dishes.
White Bordeaux / White Rhõne / White Burgundy / Chardonnay (Australia or California) / Sauvignon Blanc (California or New Zealand) / Gewürztraminer
Prawn/Shrimps ...
White Bordeaux
Cheese and Wine - Aromas wine chart - Tasting advices - Practical wine information
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White Bordeaux blends will comprise Sauvignon Blanc, Semillon and sometimes a dash of Muscadelle.
What is an 'aromatic' variety?
The following varieties are considered aromatic: Sauvignon Blanc, Riesling, Viognier, Gewurztraminer, Muscat.
Although it appears at a glance to be the same blend as White Bordeaux, this Australian white reverses the usual proportions with a predominance of Semillon (75 percent) over Sauvignon Blanc (25 percent).
Some white wines also have a perceptible tannic taste, such as a full-bodied white Burgundy or white Bordeaux, that came from the oak barrels they fermented in.
White Meritage bears the same relationship to white Bordeaux as its red counterpart. It is a blend of at least two of the grapes Sauvignon Blanc, Sémillon, and Sauvignon Vert.
It is the primary grape in White Bordeaux wines, notably also in Sauternes. It also has a grassy character. As table wines, some interesting versions have been coming out Australia and New Zealand these days.
Flinty:
Used to describe the fragrance
or taste of some white wines,
especially a White Bordeaux.
If you can remember what flint smells like
when struck with steel,
you'll have an idea of this characteristic.
Vin de Grave: Also known as Vin de Graves. In English usage, refers to white wine, usually a white Bordeaux or claret.
White: A term used since the 13th century to describe wine that is clear, yellow, or pink rather than red.
Blend: The process whereby two or more grape varieties are combined after separate fermentation; common blends include Cõtes de Rhõne and red and white Bordeaux.
An odd but not necessarily unpleasant flavor to find in a wine, turns up occasionally in Mediterranean reds and in some of the more flavorful Sauvignon Blancs and White Bordeaux.
Opaque ...
Olive, ripe olive, black olive: An odd but not necessarily unpleasant flavor to find in a wine, turns up occasionally in Mediterranean reds and in some of the more flavorful Sauvignon Blancs and White Bordeaux.
Sauvignon Blanc: Major player in dry white Bordeaux and a minor player in the sweet wines of Bordeaux; not as prone to noble rot as Semillon.
Red Bordeaux accounts for more than 92% of the wines in the index, with a smattering of white Bordeaux - Yquem obviously - with other regions and countries represented by the likes of Krug, Ornellaia, Chave and Clos de Papes.
 See also: Bordeaux, White, Wine, Blanc, Sauvignon
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