Sauternes wines are somewhat of a paradox. While many wine lovers openly admit their appreciation for this liquid gold, the region’s producers often struggle to sell their bottles. Why? Perhaps because of a lack of knowledge about the extensive food and wine pairing possibilities these sweet wines offer. That’s right, Sauternes wines are much more than a one-trick pony for pâté and foie gras!
Some say that sweet wines are extremely difficult to pair with food, or even that they’re not made for food pairing at all, or that they’re only suitable for once-a-year indulgence with a dessert. We say nonsense to that! Sauternes is full of surprises, offering a host of fantastic food pairings, some of them bold and delightfully modern.
Before we dive into these out-of-ordinary pairings, remember that Sauternes isn’t just for pairing, it can also be savoured on its own, whether as an aperitif or to round off a meal in style, especially if it’s one of the truly fine wines. Indeed, the complexity of this luscious wine truly speaks for itself. It can even be enjoyed in cocktails (like the “So Sauternes”), perfect for novices.
When it comes to pairing Sauternes with food, the trick is to maintain a balance between the flavours. It’s all about offsetting the wine’s natural sweetness without overloading it with a dish that leans too heavily into sugary territory. In a nutshell, you’ve got two main options: go for harmony or contrast. If you choose harmony, opt for dishes with flavours that mirror the wine’s profile, think dried fruits, honey, or tropical fruit. Just remember to keep the flavours subtle and light to avoid overpowering the palate. Alternatively, play with contrasts by pairing Sauternes with bold, distinctive flavours, such as sharp acidity or a touch of spice.
Harmonious food and wine pairings with Sauternes
When it comes to Sauternes, a harmonious pairing is often the first to spring to mind. However, it’s also the trickiest to get right and the easiest to mess up! This is because opulence (varying from one estate to another, and less pronounced in Barsac than in Sauternes) and sweetness are the hallmarks of Sauternes wines. Overloading the palate with sugar and roundness can therefore quickly become nauseating, turning the pairing into a disaster. Achieving a harmonious match requires precision, balance, and subtlety.
The idea is to echo one of the wine’s dominant flavour notes in the dish, like candied fruits, honey, tropical fruits, stone fruits, citrus, or caramelised hints, for example. That said, this Sauternes “echo” should remain understated, serving as a nod to the wine rather than taking centre stage. If it does take the lead (as with a fruit-based dessert), the flavours should stay light and ideally be offset with some acidity to create a secondary structure that complements the wine’s sweetness. For example, dried fruits or a hint of honey can be secondary components of a dish, subtly hinting at the Sauternes, without dominating the flavours, and be paired with sauce based on acidity, such as one with citrus, to maintain balance. Some ideas include quail with grapes, lemon chicken, duck with honey and balsamic vinegar, lobster with mango sauce, duck breast with peaches or tajine (and don’t forget the dried fruits). Desserts with light fruit flavours also work beautifully: pear tart, apple tart, peach tart, or roasted pineapple. Caramelised desserts, like Tarte Tatin, can also be a good match.
Sauternes itself can also play a role in the dish as an ingredient, combined in sauces or as a Sauternes wine jelly accompaniment. Think melon with Sauternes, caramelised rack of lamb glazed with Sauternes, or roast chicken basted with Sauternes.
While this type of pairing requires great precision, it can be extremely rewarding, and when it is well executed, gives the wine room to shine, allowing its complex character to fully express itself.
Contrasting food and wine pairings with Sauternes
Contrasting pairings have become extremely popular in recent years, appealing to chefs and home cooks alike with their wide range of possibilities and the chance to showcase culinary creativity. The internationalisation of gastronomy, and in particular the increasing popularity of Asian food, is encouraging this type of pairing, which is both modern and in tune with the times. The concept is simple: the exuberant nature of Sauternes should be “tamed” and balanced by equally intense flavours, whether that means bold flavours, acidity, or spices.
Sauternes and cheese pairings
The various pairings involving blue-veined cheeses (Roquefort, Fourme d’Ambert, Stilton, etc.) are all well-known and a sure bet that can also serve as components in a host of dishes. This is the epitome of a contrasting pairing: the bold, briny character of the cheese provides the perfect counterbalance to the sweetness and fruitiness of the wine. Pairing Sauternes with blue cheese can be as simple as serving a cheese board, but it also lends itself to an array of creative dishes: starters, mains, and even desserts. Imagine indulgent options like ravioli with Fourme d’Ambert and figs, flaky Roquefort pastries, a salad of lamb’s lettuce with pears, smoked duck breast, and Roquefort, or even a delicate pear and Fourme d’Ambert tart.
Sauternes and tangy dessert pairings
Another well-known and successful pairing is Sauternes with a number of light, low-sugar desserts that display plenty of acidity. These include citrus fruits, red fruits, passion fruit, apricot, rhubarb, etc. The acidity of these fruits is sufficiently pronounced to offset the wine’s natural sweetness, enhancing its vibrant freshness and balance. Think fine apricot tart, crumbles, lemon tarts, rhubarb tarts, roasted apricots with rosemary…
Sauternes and Asian cuisine pairings
Asian-inspired dishes offer bold and unexpected pairings that can be absolutely delightful. Many flavours in Asian cuisine complement Sauternes beautifully: spices such as curry, sweet and sour sauces, ginger and Sichuan pepper. Why not try a lamb curry, a Thai-style prawn wok, a sautéed chicken with Thai basil or lemongrass chicken to complement the richness of your Sauternes? Apparently, Sauternes pairs beautifully with sushi or sashimi, especially when combined with the zing of ginger and wasabi, although that’s one pairing we’ve yet to test!
Simple dishes to complement the finest Sauternes wines
The higher the quality of the wine, the simpler the dish should be, or at least the cooking should remain understated, allowing the focus to stay on the essence of the produce. This ensures that the dish simply accompanies the wine without overpowering or distorting it. For instance, simple poultry dishes such as Sunday roast chicken (with crispy skin) recommended by Alexandre de Lur Saluces, the former owner of Yquem, are an excellent match for fine Sauternes wines. Sauternes also pairs well with shellfish such as lobster, certain seafood (scallops) and fine fish in sauce (sole, turbot, etc.).
So, get cooking! As long as you respect the balance of flavours and remember that the only limits to pairing Sauternes with food are your imagination and boldness!
