July 15th, 2013

Interesting to see how the 2012 vintage is evolving for Sauternes. Several chateaux now have announced they will not be making a first label Sauternes in 2012: d’Yquem, Suduiraut, Rieussec and Raymond Lafon. Other properties like Climens feel it may be a less concentrated year but still worthy as very fine and elegant. Quality through low yields reported as averaging only 2.5 hectolitres per hectare are impressive. What makes a top Sauternes vintage? How important is the botrytis factor? Look for more improved dry whites from Sauternes in 2012 which also helps the producer with cash flow. Check out Bill Blatch the #1 authority on Sauternes at his website for interesting interviews and more details.

In my Andre Simon lecture last year on Andre Simon’s Partners I quoted Bill “a fervent promoter of Sauternes with all food” for his recommendations on pairings and he provided the following tips:

Chateau d’Yquem: Roast Turkey (Andre Simon: Peaches)

Chateau Suduiraut: Szechuan & Spicy Indian Food (Andre Simon: Nectarines)

Chateau Climens: Oysters on the half shell – especially salty ones (Andre Simon: Apple Charlotte)

What is your favourite Sauternes of all time? Chateau d’Yquem 1967 & 1921 are among mine.

Please let us know your innovative ideas for best food matching with Sauternes.

July 15th, 2013

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