About The White Wines of Bordeaux

White Bordeaux may be one of wine’s best-kept secrets. Beyond the easy-drinking everyday wines, noble sweet wines and top dry whites of northern Graves are many more innovative and delicious wines. Made across the region, not just in the established white terroirs and subregions, Bordeaux’s white wines have seen a major evolution since the 1990s. Market forces and climate change combined with increased winegrower confidence mean that more producers are reconsidering what they grow and adding white wines to their range. While Bordeaux remains synonymous with red wine, and white still makes up a minority of production, what has changed is the quality and range of styles of the wines produced. 

Master of Wine Mary Gorman-McAdams begins The White Wines of Bordeaux with a short history of the region, its classification systems and appellations. Classic and experimental varieties are explained and the terroirs and climate conditions best suited to great white wines discussed. The detailed chapters on Bordeaux’s subregions begin in Entre-deux-Mers, where beautiful wines for medium-term drinking are made alongside interesting discoveries like old-vine Sémillon and single-vineyard wines. Producers in Graves and Pessac-Léognan are focusing on refinement, honing their grands vins blancs to perfection, while those in Sauternes and Barsac continue to diversify, making dry white wines alongside their famed nobly sweet wines. The lesser-known regions of Blaye and Bourg have attracted creative young winegrowers, many working organically and biodynamically, and white wine is even taking root in the Médoc and the Right Bank – AOP Médoc Blanc was launched in 2025, and other appellations are aiming to follow suit.

Producer profiles, from classified estates and imposing châteaux to urban wineries and garagistes, demonstrate the quality and diversity of white Bordeaux. The eye-opening text is illustrated throughout with colour maps and photos.

• Weight 0.95 kg
• Dimensions 156 x 234 mm