Ch. Philippe Jacques & Co. 2020 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. 2020 Bordeaux Blanc Bordeaux AOP, France
Aromas and flavors
Vintage The white wines of Bordeaux’s 2020 vintage are recognized for freshness and balance. Following a wet spring, the growing season was filled with dry, hot days and scattered thunderstorms. September offered mild temperatures during harvest as we collected the year’s bounty in time to avoid the October heat. This symmetry of sun and rain created excellent conditions for our Sauvignon Blanc and Sémillon grapes to develop their outgoing fruit flavors and crisp textures.
Honeysuckle, sea spray, grapefruit, pear, wet stone
With sleek textures and sophistication, this Bordeaux Blanc is classically expressive of its region. Bright honeysuckle aromas swirl out of the glass, joined by hints of sea spray. Sémillon adds a subtle creamy mouthfeel on the front of the palate that is quickly cleaned away by Sauvignon Blanc’s bracing acidity. From here, tart grapefruit and ripe pear flavors emerge, followed by a gravellylike texture for a crisp finish.
Tasting notes
Vineyard • Rainfall early in the season keeps vines hydrated throughout ripening. • Clay soils retain moisture and maintain cool temperatures, resulting in textural wines.
Winemaking
Spotlight
Cellar Fermenting at cool temperatures preserves fruit-forward flavors. Blending wine requires carefully selecting varieties for their desired flavors and structural characteristics
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Our grape’s journey from the vine to the winery is swift and cool. This emphasis on timeliness and temperature is crucial to preserving Sauvignon Blanc and Sémillon’s natural freshness and flavor. Throughout the winemaking process, our winemakers sample different blend proportions to identify the perfect varietal balance of 60 percent Sauvignon Blanc and 40 percent Sémillon. The final wine embodies the quintessential harmony and elegance of this classic style.
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
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.
1 egg 2 slices soft fresh bread, torn into small pieces (or ½ cup bread crumbs) 1 tbsp. 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.
Broiled or sautéed crab cakes
Beat egg in a bowl. Add bread or bread crumbs, mayonnaise, mustard, parsley and crab seasoning. Mix well.
Serve hot with tartar or cocktail sauce.
Ingredients Preparation
Serve hot with tartar or cocktail sauce.
Optional Serve with arugula and feta salad with bright citrus vinaigrette.
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.
Ingredients Preparation
3 cups all-purpose flour 4 large eggs
Spring pea ravioli
Egg pasta 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.
½ tsp. salt zest of 1 lemon sea salt and ground pepper to taste
2 tbsp. unsalted butter
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 Sauce
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. In a saucepan, melt butter, add remaining peas and grated lemon zest. Add ravioli to the pan, coat pasta and serve hot.
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.
Egg pasta (or purchase fresh egg pasta sheets)
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