Sunday, July 27, 2008

White Bordeaux? 2007 Chateau Bonnet Blanc

Chateau Bonnet. Source: winery

I don't drink dry white Bordeaux very frequently, and I don't think I am alone - I rarely, if ever, see other bloggers talking about these wines, and I never hear the sommeliers recommending them. Yes, just 7.8% of the Bordeaux vineyard is dedicated to the dry whites of this region (typically a blend of Semillon and Sauvignon Blanc), but somebody must like these - the prices are rarely cheap.

Thinking about this I walked home with a bottle of the 2007 Chateau Bonnet (white), a rather modest, but decent, producer of inexpensive Bordeaux reds. This wine, a blend of Sauvignon Blanc (50%), Semillon (40%) and a dash of Muscadelle, greeted me with a pleasing, but simple, nose of white grapefruit and dried apricots, some lavender-soapiness as well. Soft and gentle with mild acidity, this was a fresh, balanced and easy-drinking white. More enjoyable than my score implies, but not compelling, a pretty good price.
screwtop. 12% alcohol
Score: 15/20
Price: C$16.65 (SAQ)

4 comments:

Edward said...

The SSB blend is very popular in Australia, with many hailing from my backyard, but as you say, they are pleasant but hardly earth moving. . .

Joe said...

Hi Ed - I never thought of Australia as a source of SSB - we usually see the Aussie Semillon/Chardonnay blends over here. Maybe Semillon is best left to rot and make delicious sweet wine...

doveraldo said...

SSB and SB variations match so well with the Asian food that is very popular and cheap here in Australia..and our weather matches so well....

I cringe every time I see someone drinking red wine with asian food....oh the injustice !

Joe said...

Hi Doveraldo - I have to say I am so accustomed to Alsace/Asian food that I never think of SB or SSB - will definitely give that a try. As for reds and Asian food - chacun à son goût