Wine of the Week: Château Greysac Le Blanc de Greysac Bordeaux Blanc 2022

Sauvignon blanc Château Greysac Bordeaux Blanc
Photo © Château Greysac
By Sophie Gayot

Sauvignon Blanc | September 3, 2024

ABOUT THE WINERY

Located on the Left Bank, Château Greysac was built in the 1700s. It is classified as a Cru Bourgeois. In the course of its history, the Château, in 1960, was the property of Georges Héreil, one of the designers of the Caravelle aircraft, and the president of the French Civil Aviation Authority. With his relations, he put Château Greysac on the map. To the point that in the ’70s, the Château was sold to François de Gunzburg, an empire baron from a family of Russian bankers, in partnership with the Agnelli family (Fiat, Ferrari). It was then purchased in 2012 by Jean Guyon, owner of Domaine Rollan de By. His philosophy is to treat his Crus Bourgeois with the same care as the Crus Classés.

The Château in video

ABOUT THE WINE

Origin: Médoc, Bordelais
Appellation: Bordeaux Blanc AOC
Varietal: 100% Sauvignon Blanc 
Price: $26.99
ABV: 13.5%

The grapes are harvested at night to preserve the freshness of the fruit. The wine is vinified in thermo-regulated stainless steel tanks and bottled in Stelvin closure to preserve its aromatic complexity.

It is a very well-balanced Sauvignon Blanc. It boats a vibrant style with limestone, citrus, and green apple aromas. We like the lively acidity. A great bottle for apéritif.

> For more information, visit Château Greysac official website.

SUGGESTED READING: The Best Sauvignon Blancs

Pair the wine with this Vegetarian Butternut Curry

Photo © Château Greysac

Enjoy Le Blanc de Greysac with this recipe from Château Greysac. Serves 4

INGREDIENTS:
– 1 tbsp vegetable oil
– 500g/20 oz. butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks
– 100g/3.5 oz. frozen chopped onions
– 4 heaped tbsp mild curry paste (we used korma)
– 400g/15 oz. chopped tomatoes
– 400g/15 oz. light coconut milk
– 400g/15 oz. lentils, drained
– 200g/8 oz. baby spinach
– 150ml/5 oz. coconut yogurt, plus extra to serve

METHOD:
Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 minutes or until tender. Meanwhile, add the onions to the hot oil and cook for a few minutes until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 minutes until thickened to a rich sauce.
Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 minutes to wilt the spinach, then stir in the coconut yogurt. Serve with warm naan and a dollop of extra yogurt.

Other food pairings: seafood, summer salads, Asian dishes and many other vegetarian dishes.

> For more information, visit Château Greysac official website.

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