Celebrate life’s sweetest moments with an intoxicating pairing of ultra-rich, honeyed Sauternes wine from Bordeaux.

Sauternes is a product of Sémillon, Sauvignon blanc and Muscadelle grapes – along with arduous labour and meticulous care. Common flavour notes include apricots, honey, peaches, and a rich nuttiness. Although sweet, it pairs perfectly with savoury flavours, relishing with the contrast. Foie gras is a classic match. But vintners recommend everything from peppery-flavoured Asian cuisine to Roquefort terrine to red meat to chicken and even to crunchy french fries. The goal is to bring out as many nuances as possible with flavours and textures that can stand up to it. Dishes that are creamy (high-fat cheeses and cream-based sauces), salty (cured meats and ham), briny (lobster and other seafood), mineral (oysters), acidic (citrus) and spicy (chilies) are a delicious start.

The vintage typically starts out with a golden, yellow colour that becomes progressively darker as it ages – and the finish can resonate on the palate for several minutes. Damp, cool weather conditions prevail in the Sauternes region. Cool, misty mornings give way to warm, sunny afternoons. Nestled along the Garrone and Cirons Rivers, it’s the perfect microclimate to encourage grapes to over-ripen, letting them shrivel virtually into raisins and enhance their sweet flavours. Yields are much lower here, as these grapes do not develop at even rates and so the fermentation is much more elusive, with harvesters having to hand-select the fruit. This, of course, drives up the price and explains why Sauternes wines are often associated with luxury and special occasions. While a typical grape vine may produce a bottle of wine, it takes an entire vine to create a glass of Sauternes.

The not-so-sweet sounding explanation for its complexity? A fabled fungus called Botrytis Cinerea (aka noble rot). Long ago, it was a closely guarded secret that these wines were created using rotted grapes, but this fungus is what wine aficionados call ‘friendly.’ It works the grape into a state of dehydration, concentrating the sugar and acidity and thus producing its sweet, honeyed flavour. These decadent wines can age for decades and even have the potential to age well beyond 100 years.

Like most of France, wine production – or viticulture – is believed to have been introduced by the Romans during the Roman Empire. However, sweet wine production didn’t begin until many centuries later, in about the 1600s. Till that time, the demand for French wines were of red claret. White wines were popular in Germany (and the Netherlands), but as German production waned in favour of beer, connoisseurs of white grapes looked towards France. The Dutch introduced German white wine techniques – by the end of the 18th century, Sauternes wines were internationally known and finding fame amongst new continents. Thomas Jefferson was an avid fan and introduced the sweet vintage to then-President George Washington.

Something sweet to toast to! Cheers!

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