White Wine Reviews & Tasting Notes Chateau Bonnet Entre-Deux-Mers Blanc 2007
 

Chateau Bonnet Entre-Deux-Mers Blanc 2007 Review & Tasting Notes Hot

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The taste of the Château Bonnet Blanc is a combination of citrus fruits like lime and grapefruit with mild herbs. The addition of the herbal notes certainly reduces the strong citrus flavors which can characterize some white wines. Relatively dry with a medium body, it has a marked level of acidity and isn't too sweet. Overall it's fairly well balanced, as has been the case with previous vintages of this blended white wine.

 

Château Bonnet Entre-Deux-Mers Blanc Tasting Notes

Color & Clarity
The Château Bonnet Blanc is a bright, medium yellow color with green edges that promise the addition of complex herbal flavors alongside the expected fuit.

Nose
An interesting combination of citrus fruit and herbaceous aromas characterize the nose of the Château Bonnet Blanc. Overall the nose is stronger and more complex than many other white wines and the herbaceous aspects might be too much for people looking for something lighter and with simpler fruit.

Palate
The taste of the Château Bonnet Blanc is a combination of citrus fruits like lime and grapefruit with mild herbs. The addition of the herbal notes certainly reduces the strong citrus flavors which can characterize some white wines. Relatively dry with a medium body, it has a marked level of acidity and isn't too sweet. Overall it's fairly well balanced, as has been the case with previous vintages of this blended white wine.

Food Pairing
The Château Bonnet Blanc tastes sweeter when paired with feta cheese and makes aged Gouda tastes nuttier, but it doesn't really work with swiss cheese. It intensifies the spicy bite of food like pepperoni, but it would probably work well with many pizzas.

This wine should in theory be decent with fish — it was fairly neutral when paired with a pecan-encrusted tilapia and works well with sushi, but tasted a lot drier when paired with smoked salmon. Other seafood, like shellfish, should also work well.

The Château Bonnet Blanc should also in theory be good with poultry like chicken. It certainly creates some interesting flavors and aromas when paired with roast turkey. I frankly couldn't identify everything that was going on when these two were brought together but it's worth trying.

Recipes
This Château Bonnet Blanc might work as an addition to certain types of cheese sauces (not swiss) and cheese fondues. I would also try it when cooking shellfish, like clams and oysters, or perhaps a shrimp scampi dish?

 

More on Château Bonnet Entre-Deux-Mers Blanc

Château Bonnet Entre-Deux-Mers Blanc
Entre-Deux-Mers literally means "between two seas" in French, but the area where this Château Bonnet wine is produced is actually between two rivers: the Dordogne and the Garonne. It's not a region with a high reputation for top wines, but the Château Bonnet does rank among the better of those available here.

Andre Lurton, Château Bonnet
Château Bonnet has been producing wine for about five centuries under many different owners. The family of Andre Lurton, the current owner, acquired the estate at the end of the 19th century and Andre Lurton himself has spent decades restoring and replanting vineyards to improve the overall quality of his wines. Although French wine production tends to focus on tradition, Andre Lurton has been more forward looking — for example, in 2003 he became the first in Bordeaux to use screw caps for higher-end white wine.

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Chateau Bonnet Entre-Deux-Mers Blanc 2007
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