See our complete guide to coverage of Bordeaux 2010 and my FT article When sugar is good . The sweet white bordeaux of the 2010 vintage are, like the reds, quite different in style from the 2009s. They are generally much less obviously sweet with more pronounced acidity and in many of the wines, as in the dry whites, there is a distinct citrus-peel character. Racy rather than mouthfuls of explosive honey, the best 2010s may just turn out to be easier to drink, or at least match with savoury foods, than the 2009s. But, as Bill Blatch outlines in his detailed vintage report , those producers who waited and who...