Beautiful French Sauternes

In the Southern region of Bordeaux, France is the Commune of Sauternes which produces a white dessert wine named Sauternes made primarily from Semillion grapes with a little Sauvignon Blanc grape. Much like a true Champagne must come from Champagne, France; a true Sauternes must come from Sauternes, France. Although there are other wine markers throughout the World whom make a wine based on Semillion and Sauvignon Blanc, these wines cannot be called a Sauternes unless they are from the Commune of Sauternes, France.



The Sauternes wine district include five communes in the southern most tip of Graves. Barsac mayds light less sweet Sauterne and are named their own appellation. The Garonne River and the Ciron River are bodies of water in the Sauternes region responsible for the misty weather supporting the botytis cinerea to coat the grapes that will become the great Grand Cru Sauternes of the world. Just three graps are allowed by law to be named Sauternes. These are Semillon, Sauvignon Blan, and Muscadelle. Semillon is the primary grap in most Sauternes blends

A Sauternes is the rarest and most expensive of all dessert wines; the process by which they are made is marvelous. The Semillion grapes are kept on the vine much longer than the amount of time to produce a standard wine. So long that the grapes go through a process called Noble rot, which is a grey fungus, Botrytis cinerea, which affectes the grapes. Infestation by Botrytis requires moist conditions, and if the weather stays wet, grey rot can set and will destroy crops of grapes. Grapes infected with Botrytis when they are ripe, but then exposed to drier conditions become partially raisined, and this form of infection is known as noble rot. Picked at a certain point during infestation can produce particularly fine and concentrated sweet wine.

Basically, the process of Noble rot is when the fungus grows roots into the grape and literally sucks all of the excess water from the grape. As disgusting as this process sounds, it creates a juice in the grape which is extremely concentrated and sweet. Because of the process of Noble rot, much of the crop is lost as the grapes fall to the ground during the rainy session. Also, once the grapes are infected with Noble rot, they are very delicate and must be hand picked.

Ultimately, these wines are luscious and rich with noses of peach, apricot, honey, vanilla, quince, and caramel. A dense wine which feels luxurious as you consume it, like silk down your throat; it is unmistakable and a wonderful experience. Many non-wine drinkers will love and appreciate a Sauternes.

Some recommended Sauternes include the following:

Chateau d'Yquem, absolutely the best Sauterne money can by and the only Grand Cru wine of France. Chateau de Fargues is owned by Chateau d'Yquem and is almost as tasty as d'Yquem but at a fraction of the price at only $100 a bottle! Chateau Climens is a value play as well but still near the level of d'Yquem, the standard by which all Sauternes are measured. The last recommended Sauternes that approaches d'Yquem is Chateue Coutet (a Barsac) is an excellent by for the $50 range.

For a selection of Sauternes and other dessert wines, which you can purchase online and have delivered right to your doorstep, visit VineyardsWine.com. Vineyards Wine Online has a large selection of wines available online at very competitive prices. Delivery not available to all states. You must be 21 years of age or older to purchase.

Sauternes have such a huge balance of sugar and acidity, these wines can age for a century in the right conditions. However, because these Sauternes are so delicious, they are not allowed to cellar for that long. Sauterns will go through a predicatble color change during aging beginning with a light gold and culminating in a orange or slighly amber red tone. When the color changes to orange, the sweetness is burned off and more sublte flavors consisting of apricot, honey or toffee remain. It is at this pint in the aging process that a Sauturn is ready to drink. For the best Sauternes Vintages, expect a timeline of 50 or 60 years for appropriate aging. The best temperature to serve Sauturne is at 52 to 53 degrees farenheit or 11 degrees C. Serve your more mature Sauternes slightly warmer. Sauternes may be paired with foie gras but is best served as an apertif. For dessert try a very ripe fruit medley or lemon cake.

For less expensive Sauterne-like wines consder the Cerons region just to the north of Sauturnes. Many experienced Sauternes drinkers cannot tell the difference when served blind.

Comments have not yet been received by users on this website.You can be the first person to add your comments! Share your thoughts, opinions, and views by using the form below to add comments to this website.

Name: You Live In: Comment Rating: Positive Negative Neutral Your Comments: (Max 1000 Chars) Verification Code: Enter the Code:   I have read and agree to the Terms of Posting