Sauternes is an appellation of the Bordeaux region, lying to the south of the city of Bordeaux. What makes it distinctive is the phenomenon of noble rot (Botrytis cinerea), a fungus that develops on the grapes at the end of the season, concentrating their sugar and their aromas. This natural concentration gives a Sauternes its unctuous richness and its complex aromatic palette of honey, candied fruit and apricot.

The pairing of Sauternes and foie gras is one of the great classics of French cuisine. The logic is sweet and savoury: the unctuous richness of the wine balances the melting, creamy texture of foie gras, while its tangy notes of citrus and candied fruit bring the freshness that keeps the taste from becoming too heavy. It is a meeting of opposites that works particularly well, in a tradition shared by the great tables of Alsace and Bordeaux.

Yes, its aromatic palette lends itself to several pairings. With blue cheeses such as Roquefort, Stilton or Bleu d'Auvergne, the sweet-savoury match works very well, following the same logic as with foie gras. With spiced dishes such as curry or a fruit tagine, the wine balances the heat of the spices. With fruit desserts such as an apricot tart or a pear tatin, it extends the sweet richness in a coherent aromatic key.

A great Sauternes can be kept for several decades in good cellar conditions, with a stable temperature around 12°C, humidity of 60 to 70%, and away from the light. Once opened, it is best to reseal the bottle with its original cork and keep it in the refrigerator, where it will keep for 3 to 5 days without significant deterioration.