June 02, 2012
There are several food and wine pairings in the world of gastronomy that have achieved "classic" status. A few examples are chocolate and Banyuls, oysters and Muscadet, and, of course, foie gras and Sauternes. Sauternes is the legendary dessert wine from Bordeaux. In exceptional years, the wine has the potential to age for over a century. Many fear that this dessert wine will be syrupy and overtly sweet. However great Sauternes is possessed of precise balancing acidity which give the wine lift and keep it from being cloying. If you happen to live in California. however, then the clock is ticking for you to get your "foie fix." The ban on the sale of force-fed foie gras takes effect July 1st and recent news reports say that the demand is at an all-time high. If you don't live in California, it isn't an issue. You can continue to indulge in this classic pairing, though any California-based relatives you have might start visiting more often. If you're not a fan of foie gras, there are still many other things with which you can enjoy this "liquid gold." So even once the ban is in effect, you will still have some great Sauternes to drink with Sauternes-macerated fresh peaches, veined cheeses, or simply 'straight up' as dessert. Here's a compelling list that will work with whatever path you may take.
If you happen to live in California. however, then the clock is ticking for you to get your "foie fix." The ban on the sale of force-fed foie gras takes effect July 1st and recent news reports say that the demand is at an all-time high. If you don't live in California, it isn't an issue. You can continue to indulge in this classic pairing, though any California-based relatives you have might start visiting more often.
If you're not a fan of foie gras, there are still many other things with which you can enjoy this "liquid gold." So even once the ban is in effect, you will still have some great Sauternes to drink with Sauternes-macerated fresh peaches, veined cheeses, or simply 'straight up' as dessert. Here's a compelling list that will work with whatever path you may take.
Robert Parker gave no tasting notes in Wine Advocate.
James Suckling writes in Wine Spectator: "Toffee, dried lemon rind and tropical fruit on the nose. Full-bodied and very sweet, with a dense palate of candied fruit and a long, sweet finish. Very concentrated. The botrytis spice creeps up on the finish. Best after 2013."
Stephen Tanzer writes in International Wine Cellar: "Good full golden-yellow. Musky, very... read more
Neal Martin writes in Wine Advocate: "Tasted single blind against its peers. Chateau Climens always tends to go into its shell after bottling, which is probably why I was not dishing out an even higher score to this still, spellbinding Barsac. The 2007 is endowed with a lovely bouquet: very pure with honey, a touch of orange-blossom and a touch of quince. The palate is very well-balanced with great purity and a dash of spice as well as a lovely viscous, botrytis-laden finish ... read more
James Suckling writes in Wine Spectator: "Intense aromas of honey, dried pineapple and botrytis spice. Full-bodied, very sweet and very powerful, with loads of dried fruit and sweetness on the finish. Lots of clove and orange peel. Same quality as the 2001. Best after 2013."
Stephen Tanzer writes in International Wine Cellar: "Bright, pale yellow-gold. Peach and vanillin oak dominate the nose. Quite sweet and fruit-driven in the mouth... read more
James Molesworth writes in Wine Spectator: "This is so creamy, almost milky in feel, with toasted coconut and cashew notes giving way to sweet peach, apricot and glazed pear flavors that glide along, while ginger, green tea, lychee and kumquat flavors extend through the finish. Shows terrific range and definition. Feels like it's just starting to open, and is in no rush. Drink now through 2035. 2,665 cases made."
Robert Parker gave no... read more
Highly Recommended by James Suckling in Wine Spectator: "Delivers lots of botrytis spice, with lemon tart and cooked apple. Full-bodied, with loads of cream and vanilla and an intense tropical fruit and honey aftertaste. Long and viscous, with a layered and beautiful spicy finish. Hard not to drink it now. Best after 2014. 8,000 cases made."
Stephen Tanzer writes in International Wine Cellar: "Full golden-yellow. Orange oil, clove, gi... read more
Neal Martin writes in Wine Advocate: "This is initially very muted on the nose, but it unfurls seductively with subtle, perfumed aromas of lime leaf, white peach, fresh apricot and touches of white flowers: very pretty and well defined. The palate is beautifully balanced, so pure and succinct with wonderful precision towards the vibrant, white peach and apricot finish. This is a wonderful Sauternes and one of their best wines in recent years."
... read more
James Suckling writes in Wine Spectator: "Bright aromas of lemon, spice and honey follow through to a full body, with loads of dried apricot, honey and nutmeg. Very sweet and very lively. An intense wine. The best from this estate in a long time. Best after 2012."
Robert Parker writes in Wine Advocate: "A prodigious effort, possibly the finest Suduiraut since 1959, the medium gold-colored 2001 offers notes of creme brulee, caramelized citrus, Grand Marnier, honeysuckle, and other exotic fruits as well as a pleasant touch of oak. With terrific acidity, a voluptuous/unctuous palate, and sweet, powerful flavors buttressed by crisp acidity, it is a phenomenal Sauternes. Anticipated maturity: 2010-2040."
Jam... read more
James Suckling writes in Wine Spectator: "Shows dried pineapple, honey, pear, caramel and piecrust aromas. Full-bodied and very sweet, with spice, coconut, tropical fruit and apple tart flavors. Long and dense, yet lively. Best after 2013."
Stephen Tanzer writes in International Wine Cellar: "Medium yellow-gold. Incredibly sweet aromas of apricot, acacia honey and marzipan. Supersweet, round and fat, but with enough ripe acidity to le... read more
