Is oak ever used to mature white wine in Bordeaux?

In Bordeaux, oak is indeed used to ferment and mature dry white wines, particularly those made from blends of Semillon and Sauvignon Blanc. This practice is common because the use of oak can enhance the mouthfeel and complexity of the wines. Oak aging allows for the integration of flavors, such as vanilla, spice, and toast, which can complement the primary fruit characteristics of the whites.

Specifically, in the case of dry white Bordeaux, oak can help in developing a richer texture and adding layers of complexity, particularly when the wine undergoes malolactic fermentation. This is especially useful for Semillon, which benefits from oak aging, creating a more nuanced and fuller-bodied wine. Sauvignon Blanc, while often fermented in stainless steel to preserve its fresh and zesty profile, can also be aged in oak to introduce other aromatic components.

The other options do not accurately represent the conventional practices in Bordeaux. For example, the notion that only stainless steel is used is an overstatement, as oak contributes significantly to certain white wines. The suggestion that oak is only used for very sweet wines disregards the broader application of oak in various styles, while claiming that oak is solely for aging red wines overlooks the versatility of oak in white winemaking.