Ch. Philippe Jacques & Co. 2019 Bordeaux Blanc Bordeaux AOP, France
Curated from the best regions, vineyards and vintages, the Fine Wine Collection is meant to celebrate winemaking at its finest. This wine represents our commitment to excellence, to exploration and to you.
Ch. Philippe Jacques & Co. 2019 Bordeaux Blanc Bordeaux AOP, France
Smooth and radiant, our Bordeaux Blanc offers aromas of freshly baked brioche, honeysuckle and freshly squeezed lemon. The palate is fuller and riper than the nose implies, offering a medley of juicy orchard fruit flavors, including pear and red apple. Citrus returns on the backend of each sip for a slightly tart but not sour finish, leaving silky textures lingering on the palate.
Vintage 2019 was hot and dry in the vineyards of Bordeaux, with a quarter less rainfall than usual for summertime. While our fellow Bordelaise welcomed these uncharacteristically clear skies by soaking up the sun, we kept busy in the vineyard, ensuring our vine’s canopies remained leafy and lush to shade our delicate white grapes. Still, these high temperatures accelerated ripening, moving harvest up into August. The resulting wines are riper than usual but still dominated by freshness and finesse.
Tasting notes
Brioche, honeysuckle, lemon, pear, red apple
Aromas and flavors
Winemaking
Vineyard • Using leaves to shade grapes slows ripening, preserving acidity and delicate flavor characteristics. • Moderate drought-like conditions increase flavor concentration. Cellar • Fermenting at cool temperatures preserves fruit-forward flavors. •
Blending wine requires carefully selecting varieties for their desired flavors and structural characteristics
Spotlight
Once picked, our grapes are kept cool on their way to the winery and throughout each stage of the winemaking process. These low temperatures are essential to capture Sauvignon Blanc and Sémillon’s natural freshness and flavor. Our winemakers sample different blend proportions throughout the wine’s journey to identify the ideal ratio of these two grape varieties, shaping a final blend that is the perfect balance of opulent and bright.
Region Since the Romans planted its first roots, Bordeaux has remained an unwavering powerhouse in the winemaking world. The Atlantic Ocean teams up with the Gironde and Dordogne rivers, creating a maritime effect that oversees growing conditions throughout the region’s historic vineyards, where numerous soil types and climates shape the iconic Bordeaux Blanc wines. These blends primarily feature Sauvignon Blanc, showcasing crisp acidity and fresh flavors, while Sémillon contributes lush textures, adding weight and complexity to the final wine.
Serving instructions Temperature: Chilled (45-50°F) Glassware: Light white wine glass Profile Fruit:Sweetness:Acidity:Body: Set the table
tartarparsley(well8(well8211(substitutemayonnaiseaioli)tbsp.dijonmustardtbsp.curlyparsley,choppedtbsp.OldBaycrabseasoningoz.jumbolumpcrabmeatdrained)oz.shreddedcrabmeatdrained)sprigforgarnishorcocktailsauce
Sauté Melt two tablespoons of butter in a large skillet over medium heat. Sauté cakes until golden brown on both sides, 4-5 minutes on each side.
Ingredients Preparation
Put crab meat in a large bowl, pour egg mixture over and fold. Do not break the crab meat into smaller pieces. Form into patties 3 inches round and less than 1 inch thick.
Refrigerate for 45 minutes up to 3 hours.
Broil Preheat broiler, and place crab cakes on a baking sheet. Broil until brown on both sides, approximately 5 minutes each side.
1 egg 2 slices soft fresh bread, torn into small pieces (or ½ cup bread crumbs) 1 tbsp.
Serve hot with tartar or cocktail sauce.
Beat egg in a bowl. Add bread or bread crumbs, mayonnaise, mustard, parsley and crab seasoning. Mix well.
Broiled or sautéed crab cakes
Serve hot with tartar or cocktail sauce.
Optional Serve with arugula and feta salad with bright citrus vinaigrette.
Lightly flour the workspace. Knead the dough for 20 minutes, and add flour or warm water to avoid being too wet or dry. Place ball of dough in a bowl, cover with plastic wrap and let sit for 30 minutes.
Filling 2 cups of ricotta cheese, drained overnight 1 bunch mint, leaves only 3 cups English peas, shelled ½ cup parmesan cheese, grated salt and pepper to taste
In a saucepan, melt butter, add remaining peas and grated lemon zest. Add ravioli to the pan, coat pasta and serve hot. Egg pasta (or purchase fresh egg pasta sheets)
Ingredients
3 cups all-purpose flour 4 large eggs
Spring pea ravioli
EggPreparationpasta
Pile flour into a mound on a marble or wooden cutting board. Make a well in the center of the flour. Beat eggs in a bowl and slowly pour into well. Work the egg into the flour with a fork until all the flour is incorporated. Once the dough is formed, clean hands and workspace.
2 tbsp. unsalted butter
½ tsp. salt zest of 1 lemon sea salt and ground pepper to taste
Filling Blanch peas and mint for 2-3 minutes until bright green. Remove and plunge into ice water. Squeeze dry. Blend 2 cups of peas and mint in a food processor until creamy. Combine pea mixture, ricotta, parmesan, salt and pepper. Roll dough to ⅛ inch thickness. Place the sheet of dough on a counter dusted with flour. On half of the sheet, spoon a heaping teaspoon of ricotta filling at 2-inch intervals. Brush water between the filling. Fold the other half of the dough over to cover the filling. Press dough between each mound. Cut into rows and separate ravioli. Dust a baking sheet with flour, and arrange ravioli on the sheet. Let dry for 1 hour. Cook ravioli in boiling water for 5-6 minutes. Remove with a slotted spoon.
Sauce
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