Dry white Bordeaux wines are typically dominated by Sauvignon Blanc, which is blended with Sémillon and Muscadelle. These wines are much less herbal and fruit-forward (i.e. more subtle) than Sauvignon Blanc from, say, New Zealand. Less dry (sweeter) Bordeaux blanc is made with heftier portions of Sémillon.
One of my favorites is Chateau Ducasse ($17.99), which has gorgeous white-peach aromas on the nose and nice acidity and minerality from the Sauvignon Blanc. It's a blend of Semillon (60%), Sauvignon Blanc (35%) and a splash of Sémillon (5%).
Bordeaux Blanc is pretty versatile with a wide range of foods, pairing well with many chicken, seafood, fish and pork dishes. It's even a good partner for lighter Asian fare.