Sauternes - a decadent desert wine
What is Sauternes and where does it come from? Sauternes is a decadent, sweet desert wine that comes from the southeast Graves regions of Bordeaux. The sub appellations are Sauternes, Barsac, Cérons, Premieres Cotes de Bordeaux, Bordeaux Haut-Benauge, Cadillac, Loupiac and Saint-Croix-Du-Mont. Sauternes and Barsac are the most renowned regions which create the decadent, unctuous, high quality desert wines. Sémillon has thin-skins which makes it the perfect candidate for noble rot (see more information below). Sauvignon Blanc contributes the bright acidity with a bit of bright acidity . Muscadelle is allowed but rarely added, which would contribute a floral character.
The best vineyards in Graves are located on chalky, gravelly soils with influences from the Garonne River and the Ciron tributary. The two rivers provide a unique microclimate with the fluctuations of the misty mornings, sunny warm days and foggy, damp nights are ideal conditions to make this particular rot thrive. What happens is that the fungus pierces the thin skins of the grapes, the grapes begin to loose water, shrivel and become almost raisin like. The grapes are left on the vine well into the harvest season, after still wine grapes are picked, called Late Harvest to allow for further concentration and raisining of the grapes. The flavors are so concentrated as are the sugars and maintains it’s high acidity level. The soils and climate influences make exceptional dessert wines that age well in oak for several decades.
Typical flavors are apricots, peaches, lemon peel, marmalade, honey, caramel and roasted almond.
Desert wines are best chilled to 42-50F (6-10C). These wines have major ageability 5-40 years depending on the vintage. These wines are full bodied, high acid, very sweet wines (120–220 g/L of sugar).
If you like Sauternes, try Hungary’s equivalent called Tokaji wine. Another more economical option is from Monbazillac AOC in the south of France.
Sauternes are best with wash-rind soft cheeses - classic pairing is Roquefort cheese. Let’s not forget foie gras, paté or terrines.
