 |
The grape juice for dry white
wines is fermented without the red skins. Immediately
after the grapes are harvested, the skins are separated
from the "must" (unfermented grape juice).
The wine is bottled within twelve months of the
grapes being picked. Recently, Bordeaux oenologists
have led the way in improving white winemaking techniques.
This has led to a much higher quality of dry white
Bordeaux wines, making them fresher, more aromatic
and more complex.
Serve sweet white bordeaux wines chilled but
not too cold to appreciate their delicate, complex
aromas ranging from honey and floral notes to
pears, apricots and dried fruits. Good sweet Bordeaux
should have a balance of acidity and sugar. Younger,
lighter wines are a perfect accompaniment to fruit-based
desserts, foie gras, roasted white meats and,
as an alternative to port, blue cheese. However,
a special, aged bottle with its rich, amber color
is a dessert in itself! |
