Originally Posted by
lhrsfo
I couldn't disagree more strongly. Sauternes (at least at the Grand Cru level) needs to be aged. I'm currently enjoying a case of halves of 1989 Coutet which is absolutely at its peak and I have the odd bottle left of Rieussec 1976 which is absolutely fabulous, completely unctuous with the most amazing palette of flavours.
I'm not so sure about pairing with cheese - perhaps a very mild Roquefort but nothing else. I would go with Creme Brulee myself. And certainly pate de foie gras, but not foie gras poelee.
I'm a long time lurker, but never post. I lived for a time in France, in the Bordeaux and Sauterne regions.i even helped harvest grapes there. My school bus stopped at Château Rieussec every day. Oh, the nostalgia brought about by your post! Sauterne, Rieussec, pâté de foie gras. So glad I started reading random threads today!