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!