Movie & Wine Pairing



Le Grand Chai 2014
Bordeaux AOC, France

Fanny (1961)
SUNDAY, AUGUST 27 @ 03:30 AM (ET)

The French seaside has rarely been as charming or atmospheric as in this 1960s adaptation of Fanny starring Leslie Caron, Charles Boyer and Maurice Chevalier. The film tells of love found and lost, and finds a perfect partner in this aromatic Sauvignon Blanc from Bordeaux. Both have an invigorating freshness and are undeniably romantic.


"I strongly urge you to take advantage of the revolution in white winemaking in Bordeaux," says Jancis Robinson. Your goldmedal taste (Gilbert & Gaillard) is a serious find, too. Working with Francis Courselle, a pioneer for modern Bordeaux whites, Château Haut-Brion alum Jean-Marc Sauboua (below) selected the finest fruit from his favorite vineyards. Sauvignon Blanc makes up most of the blend, and it was grown just down the road from Le Chai au Quai – the “fabulous venture” (Decanter) that Jean-Marc runs on the Right Bank. He added Sémillon for extra ‘mouthfeel’ and honeyed notes.


"For the dry whites, 2014 is also looking more than promising," writes Decanter – and our winemaker friends in the region, Jean-Marc included, agree. While most people are more familiar with the region's famous reds, dry Bordeaux blanc has a style all its own – boasting mouthwatering freshness (usually from Sauvignon Blanc, the most-planted white) with added texture and richness (via Sémillon and, often, some barrel aging).


'Bordeaux' is a derivative of au bord de l'eau, meaning 'along the waters' – and it’s no coincidence that the best vineyards are those nearest to the Gironde, Dordogne or Garonne Rivers. With so much attention paid to the region’s famous reds, it's easy to forget that world-class whites are also made here. Sauvignon Blanc, Sémillon and Muscadelle are the main grapes while Sauvignon Gris is more rare.


This is a complex, well-balanced white, with a firm, crisp structure overlaid by richly textured fruit. Serve it cool (not over-chilled – with a wine like white Bordeaux, icy-cold temperatures will dull its lively aromas and flavors). Try with scallops, lobster stew, grilled monkfish or sole meunière. Vegetarians can enjoy it with grilled fresh asparagus over a bed of citrus quinoa.

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