Sauternes on...

CellarTracker Main Site

Sauternes on...

View related threads: (in this forum | in all forums)

Logged in as: Guest

Users viewing this topic: none

Printable Version

All Forums >> [Cellar Talk] >> General Discussion >> Sauternes on...

Page: [1] 2 next > >>

Message

<< Older Topic Newer Topic >>

Sauternes on... - 12/27/2017 7:21:39 PM

Hollowine

Posts: 7250
Joined: 7/25/2008
From: Hood River, OR
Status: offline

So saw this TN on what is probably my favorite wine, or at least in my top 3.

quote:

2001 Château Rieussec (France, Bordeaux, Sauternais, Sauternes)

Tasted by Lipsman on 12/27/2017 & rated 97 points: An exceptional Sauternes, viscous, deeply flavored, complex with sweet honeysuckle, pineapple, lemon curd, vanilla cream, and fresh acidity. Brilliant with foie gras or decadently poured over butter pecan ice cream.

Got me thinking... I've had Sauternes drizzed on berries, and I know some people will heat it up into a syrup and put on pancakes and such, curious if anyone has any interesting dishes where Sauternes was a part of the dish, not paired with a dish. The ice cream above is what made me go "hmmmmmm...", though I'd probably never sacrifice one of my '01 Rieussec's for this!

Post #: 1

RE: Sauternes on... - 12/27/2017 7:31:09 PM

CranBurgundy

Posts: 8272
Joined: 1/5/2016
From: Philly / South Joizey
Status: offline

I've put PX on vanilla ice cream. Mostly let it melt while I had a spoonful or two, which evolved into making a milkshake including chocolate sauce too.

Never did anything but drink Sauternes though. How could anyone use it as pancake syrup? Especially a quality '01 like that!!!!!

_____________________________

Purple Drankin' Cretin.

Vote NO on Proposition S1ct1516 "BAN the CRAN!" this Election Day.

“Let it be recorded: henceforth, December 15 shall be known as 'The Day of Dennis'.” - Prof. Ken "KPB" Birman, 12/17/23

(in reply to Hollowine)

Post #: 2

RE: Sauternes on... - 12/27/2017 8:46:33 PM

hankj

Posts: 4672
Joined: 6/26/2008
From: Seattle, WA
Status: offline

Pouring 2001 Rieussec on butter pecan ice cream is a sign of the apocalypse. At best.

Everyone agrees it's an excellent vintage of a fabulous Sauternes! But all that one needs to properly enjoy it is a small white wine glass and a swooning couch ;)~

< Message edited by hankj -- 12/27/2017 8:47:25 PM >

_____________________________

There are those who'd call us a bunch of sots but we don't see ourselves like that. We see ourselves as hobbyists. - Kevin Barry

(in reply to Hollowine)

Post #: 3

RE: Sauternes on... - 12/27/2017 8:54:34 PM

skifree

Posts: 3406
Joined: 3/14/2010
From: SE King County, Washington
Status: offline

quote:

ORIGINAL: hankj

Pouring 2001 Rieussec on butter pecan ice cream is a sign of the apocalypse. At best.

Everyone agrees it's an excellent vintage of a fabulous Sauternes! But all that one needs to properly enjoy it is a small white wine glass and a swooning couch ;)~

LOL +1

The best food I had all year was a cold pea soup (made with soy) infused with truffle and paired with a 2013 de Fargues. So it can be paired with food beyond foie gras as well.

_____________________________

So much wine, so little time

(in reply to hankj)

Post #: 4

RE: Sauternes on... - 12/27/2017 8:58:15 PM

CranBurgundy

Posts: 8272
Joined: 1/5/2016
From: Philly / South Joizey
Status: offline

Lobstah, dammit. Steamed crab too if you like dunking your crab in drawn buttah.

_____________________________

Purple Drankin' Cretin.

Vote NO on Proposition S1ct1516 "BAN the CRAN!" this Election Day.

“Let it be recorded: henceforth, December 15 shall be known as 'The Day of Dennis'.” - Prof. Ken "KPB" Birman, 12/17/23

(in reply to skifree)

Post #: 5

RE: Sauternes on... - 12/27/2017 9:03:50 PM

jmcmchi

Posts: 3206
Joined: 8/6/2013
Status: offline

Why would you have anything but vanilla ice cream? Butter, ok, pecan, maybe, together....uhuh, with rieussec, heresy

Oops...no religion on this forum

(in reply to CranBurgundy)

Post #: 6

RE: Sauternes on... - 12/27/2017 10:33:00 PM

Hollowine

Posts: 7250
Joined: 7/25/2008
From: Hood River, OR
Status: offline

Right?!?!

Glad to know I'm not the only one thinking WTF?!

(in reply to jmcmchi)

Post #: 7

RE: Sauternes on... - 12/27/2017 10:49:14 PM

ikileo

Posts: 1318
Joined: 4/14/2009
From: Singapore
Status: offline

classic pairing is Sauternes and Blue Cheese (a bold roquefort or stilton). don't mess with classics.

i also had a dessert of little balls of sweet honey dew melon scooped out with a melon baller in a martini glass of sauternes and lemon peel. gold leaf is optional

_____________________________

A bottle a day keeps my money away.

(in reply to Hollowine)

Post #: 8

RE: Sauternes on... - 12/27/2017 11:48:01 PM

penguinoid

Posts: 1051
Joined: 1/10/2013
From: Australia via the UK, now in Bozen-Bolzano, Italy
Status: offline

quote:

ORIGINAL: CranBurgundy
I've put PX on vanilla ice cream. Mostly let it melt while I had a spoonful or two, which evolved into making a milkshake including chocolate sauce too.

Never did anything but drink Sauternes though. How could anyone use it as pancake syrup? Especially a quality '01 like that!!!!!

PX on vanilla ice cream has always sounded like a great idea, but I've never been able to bring myself to sacrifice any. I certainly couldn't do that with a good Sauternes!

I have read suggestions for meals where Sauternes could be paired with every course, which could be interesting. Might be possible to have too much of a good thing, though....?

_____________________________

Probably not a penguin

https://www.cellartracker.com/user.asp?iUserOverride=167981

https://www.instagram.com/penguinoid/
https://blog.wodewose.org/

(in reply to CranBurgundy)

Post #: 9

RE: Sauternes on... - 12/28/2017 5:00:51 AM

Posts: 14825
Joined: 11/12/2011
From: Wandering between Coastal SC and South FL
Status: offline

Our local group once did a dinner featuring all dessert wines.
Only one of the dishes was sweet.
For one of the courses I tied up a half lobe of foie gras in muslin, and poached it in Sauternes.
It did not suck.

I'm also a BIG fan of that 01 Rieussec

_____________________________

Tous les chemins mènent à la Bourgogne!
"One not only drinks wine, one smells it, observes it, tastes it, sips it and -- one talks about it!" (in memory of drycab)

(in reply to penguinoid)

Post #: 10

RE: Sauternes on... - 12/28/2017 12:22:06 PM

Tpety

Posts: 360
Joined: 1/9/2009
From: Birchwood, Wisconsin
Status: offline

Kind of on topic: The BEST thing on good vanilla ice cream is pure maple syrup.

(in reply to S1)

Post #: 11

RE: Sauternes on... - 12/28/2017 2:43:08 PM

jerry6

Posts: 196
Status: offline

quote:

ORIGINAL: Tpety

Kind of on topic: The BEST thing on good vanilla ice cream is pure maple syrup.

Ginger syrup is good as well .

(in reply to Tpety)

Post #: 12

RE: Sauternes on... - 12/28/2017 5:17:33 PM

skifree

Posts: 3406
Joined: 3/14/2010
From: SE King County, Washington
Status: offline

quote:

ORIGINAL: penguinoid

[I have read suggestions for meals where Sauternes could be paired with every course, which could be interesting. Might be possible to have too much of a good thing, though....?

A highlight of the year for me was a lunch at Chateau de Fargues where every course was designed to be drunk with their Sauternes. I would not do this every day, but sure enjoyed what their chef did, and their wine went down REALLY easily with each course.

_____________________________

So much wine, so little time

(in reply to penguinoid)

Post #: 13

RE: Sauternes on... - 12/28/2017 6:17:33 PM

desertwine

Posts: 457
Joined: 3/17/2016
From: A Santa Fean in Salem Oregon
Status: offline

We made a gallon of limoncello this year to give out for the holidays, and added a bottle of d'yquem - calling it
d'yque (picture of a lemon) (picture of a cello)
Tastes awesome!

(in reply to skifree)

Post #: 14

RE: Sauternes on... - 12/28/2017 8:04:39 PM

hankj

Posts: 4672
Joined: 6/26/2008
From: Seattle, WA
Status: offline

quote:

ORIGINAL: desertwine

We made a gallon of limoncello this year to give out for the holidays, and added a bottle of d'yquem - calling it
d'yque (picture of a lemon) (picture of a cello)
Tastes awesome!

I'm choosing to read this as coming from a person with Andy Kaufman's sense of the put on as humor. The alternative is too painful to believe.

_____________________________

There are those who'd call us a bunch of sots but we don't see ourselves like that. We see ourselves as hobbyists. - Kevin Barry

(in reply to desertwine)

Post #: 15

RE: Sauternes on... - 12/29/2017 7:29:44 AM

desertwine

Posts: 457
Joined: 3/17/2016
From: A Santa Fean in Salem Oregon
Status: offline

very serious
and the taste? - like nothing you have had

(in reply to hankj)

Post #: 16

RE: Sauternes on... - 12/29/2017 7:45:08 AM

hankj

Posts: 4672
Joined: 6/26/2008
From: Seattle, WA
Status: offline

Fair enough! If you'd poured me one though it would have been diluted by my tears ;)

In the spirit of openmindedness I pledge to try Limoncello cut with Sauternes. Do you remember about what the ratio was? And your Limoncello, would you share your recipe?

_____________________________

There are those who'd call us a bunch of sots but we don't see ourselves like that. We see ourselves as hobbyists. - Kevin Barry

(in reply to desertwine)

Post #: 17

RE: Sauternes on... - 12/29/2017 8:18:00 AM

desertwine

Posts: 457
Joined: 3/17/2016
From: A Santa Fean in Salem Oregon
Status: offline

I started out following an online recipe and then veered sideways.
I used 4 X 1.5ltr of a medium grade vodka
Added the skin (as little pith as you can manage) from 50 (preferably organic) lemons
Let the vodka and lemon peels sit in a cool area (in a covered demi-jon) for 2 weeks
...the recipe called for 25 cups of water and 20 cups of sugar boiled to a simple syrup. I did this but only added 10 cups of the simple syrup (because of space in the demi-jon - tasted great, and not too sweet as I was worried it might.)
This sits for 2 weeks, gets strained, and then I added a 750ml of 1998 d'yquem.
I taste regularly and will bottle in a couple of weeks. We have done several small amount tastings, side-by-side with commercial limoncellos with friends, and everyone is blown away. This is less sweet, clearer, and different in a good way.
It was really about making limoncello that would be different, fit in with my wino-ness, and do exactly what no one else would.
Like I say in my new "Booze Hound's Guide to Gourmet" cookbook - have fun, it's only food (wine)!
Dan

(in reply to hankj)

Post #: 18

RE: Sauternes on... - 12/29/2017 8:58:56 AM

Hollowine

Posts: 7250
Joined: 7/25/2008
From: Hood River, OR
Status: offline

quote:

ORIGINAL: desertwine

I started out following an online recipe and then veered sideways.
I used 4 X 1.5ltr of a medium grade vodka
Added the skin (as little pith as you can manage) from 50 (preferably organic) lemons
Let the vodka and lemon peels sit in a cool area (in a covered demi-jon) for 2 weeks
...the recipe called for 25 cups of water and 20 cups of sugar boiled to a simple syrup. I did this but only added 10 cups of the simple syrup (because of space in the demi-jon - tasted great, and not too sweet as I was worried it might.)
This sits for 2 weeks, gets strained, and then I added a 750ml of 1998 d'yquem.
I taste regularly and will bottle in a couple of weeks. We have done several small amount tastings, side-by-side with commercial limoncellos with friends, and everyone is blown away. This is less sweet, clearer, and different in a good way.
It was really about making limoncello that would be different, fit in with my wino-ness, and do exactly what no one else would.
Like I say in my new "Booze Hound's Guide to Gourmet" cookbook - have fun, it's only food (wine)!
Dan

I want you for my Secret Santa next year!

(in reply to desertwine)

Post #: 19

RE: Sauternes on... - 12/29/2017 9:12:29 AM

hankj

Posts: 4672
Joined: 6/26/2008
From: Seattle, WA
Status: offline

Wow Dan sounds good, and a lot of product!

Is 10 parts Limoncello to 1 part Sauternes about right?

_____________________________

There are those who'd call us a bunch of sots but we don't see ourselves like that. We see ourselves as hobbyists. - Kevin Barry

(in reply to Hollowine)

Post #: 20

RE: Sauternes on... - 12/29/2017 9:54:58 AM

BornToRhone

Posts: 3131
Joined: 2/14/2012
From: The Big D, Texas
Status: offline

I like my 2001 Sauternes poured over shaved ice on a hot summer day.

_____________________________

-- The answer may not lie at the bottom of a bottle of wine, but you should at least check. --

(in reply to hankj)

Post #: 21

RE: Sauternes on... - 12/29/2017 10:20:04 AM

desertwine

Posts: 457
Joined: 3/17/2016
From: A Santa Fean in Salem Oregon
Status: offline

10 to 1 is about what I have

(in reply to hankj)

Post #: 22

RE: Sauternes on... - 12/29/2017 10:43:02 AM

hankj

Posts: 4672
Joined: 6/26/2008
From: Seattle, WA
Status: offline

quote:

ORIGINAL: BornToRhone

I like my 2001 Sauternes poured over shaved ice on a hot summer day.

You should open a French-Hawaiian fusion restaurant.

_____________________________

There are those who'd call us a bunch of sots but we don't see ourselves like that. We see ourselves as hobbyists. - Kevin Barry

(in reply to BornToRhone)

Post #: 23

RE: Sauternes on... - 12/29/2017 8:12:07 PM

JerryL

Posts: 596
Joined: 12/27/2012
From: Kenmore, Wa
Status: offline

I must be old, but I serve good Sauternes on a coaster, in a glass. 😀

(in reply to hankj)

Post #: 24

RE: Sauternes on... - 12/29/2017 9:36:12 PM

jmcmchi

Posts: 3206
Joined: 8/6/2013
Status: offline

In a glass...no imagination......which makes two of us

(in reply to JerryL)

Post #: 25

RE: Sauternes on... - 12/29/2017 9:49:53 PM

CranBurgundy

Posts: 8272
Joined: 1/5/2016
From: Philly / South Joizey
Status: offline

What's next - pie crust made out of filet mignon?

_____________________________

Purple Drankin' Cretin.

Vote NO on Proposition S1ct1516 "BAN the CRAN!" this Election Day.

“Let it be recorded: henceforth, December 15 shall be known as 'The Day of Dennis'.” - Prof. Ken "KPB" Birman, 12/17/23

(in reply to jmcmchi)

Post #: 26

RE: Sauternes on... - 12/30/2017 4:57:24 AM

KPB

Posts: 4648
Joined: 11/25/2012
From: Ithaca, New York
Status: offline

Poached pears is Sauternes can be fantastic for dessert, if you have a lower-quality bottle and are unsure what to do with it.

_____________________________

Ken Birman
The Professor of Brettology

(in reply to CranBurgundy)

Post #: 27

RE: Sauternes on... - 12/30/2017 5:21:15 AM

Posts: 14825
Joined: 11/12/2011
From: Wandering between Coastal SC and South FL
Status: offline

quote:

ORIGINAL: KPB

Poached pears is Sauternes can be fantastic for dessert, if you have a lower-quality bottle and are unsure what to do with it.

good call
The same for white peaches in the summer.
(Apricots too)

_____________________________

Tous les chemins mènent à la Bourgogne!
"One not only drinks wine, one smells it, observes it, tastes it, sips it and -- one talks about it!" (in memory of drycab)

(in reply to KPB)

Post #: 28

RE: Sauternes on... - 12/30/2017 9:09:14 AM

Hollowine

Posts: 7250
Joined: 7/25/2008
From: Hood River, OR
Status: offline

quote:

ORIGINAL: KPB

Poached pears is Sauternes can be fantastic for dessert, if you have a lower-quality bottle and are unsure what to do with it.

That's exactly what I was searching for in starting the thread. I'll have to try that because I have several bottles of Carmes de Rieussec (2nd wine) and declassified d'Yquem that I'm not all that excited by in the glass.

(in reply to KPB)

Post #: 29

RE: Sauternes on... - 12/30/2017 9:11:15 AM

Hollowine

Posts: 7250
Joined: 7/25/2008
From: Hood River, OR
Status: offline

quote:

ORIGINAL: desertwine

very serious
and the taste? - like nothing you have had

Dan,

Is there a shelf life to the final Lemoncello? Once bottled, can it be stored at room temp?

I've only homemade variety once but it sounds simple enough to make that it has me thinking...

(in reply to desertwine)

Post #: 30