Bourboulenc is not a common grape variety but is blended into a few Rhone Valley wines. My curiosity had me include a wine from this white grape when I placed an online order for a mixed half case. My basic questions are what temperature should this be served at and what food will go with it? Is it a quaffer or does it really need a food foil?
I can’t really be of help but am really interested to see if any responses come as I just bought a 100% Bourboulenc myself, Domaine Supply-Royer Mont Baudile Le Bourboulenc de Nega Saumas from the Languedoc. I’ve understood it should be on the heavier side and as such I am expecting it to show best at somewhat higher temperatures.
I will be interested in your tasting impressions when you have a chance to try it. Mine are in transit and they were produced by Alice and Olivier De Moor from purchased grapes in Tavel. As you said I’m expecting a full bodied white that should be served just below room temperature but I was not really sure as this will be my first bourboulenc.
IikkaL - The other wines in the shipment are in fact De Moor Chablis’. Back to bourboulenc, and noticing your avatar, I think this wine is going to be unlike any other which is what Lopez de Heredia’s Gravonia did for me.
Peter - Yes I did. From the Rhone region there are few to go by as most are blends with grenache blanc & roussanne.
IlkkaL - I’m pretty sure that the De Moor bourboulenc grapes are sourced from Domaine Supply-Royer. Should be an interesting comparison with your wine.