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Mar 30, 2007 12:03 PM

What Dessert with Sauternes?

I have a lovely bottle of sauterne that I'd like to serve with my dessert. The dilemma that I have is what desserts would pair well with the sauterne?

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    1. Something fairly neutral and not terribly sweet. Vanilla crème brûlée. Tarte Tatin. Crisp cookies (e.g. langue de chat). Roquefort.

      2 Replies
      1. re: carswell

        If you can mix some fruit into the creme brulee that will heighten the great connection with Sauternes.

        1. re: Chicago Mike

          Hmm. Call me a traditionalist but I hew to the line of thought that fruit has no place in crème brûlée. Artisanal cream, top-quality eggs, a fine vanilla bean and turbinado sugar need no adulteration (though I have been known to replace the vanilla with lemon verbena).

          FWIW, your comment twigged a memory of a recco from Hugh Johnson (the 1997 Pocket Encyclopedia):
          "Crème brûlée
          "2 to 3-star Sauternes or Rhine Beerenauslese, best Madeira or Tokay. (With concealed fruit, a more modest sweet wine.)"

      2. Sauternes is a particularly great match for fruit-based desserts, fruit tarts, etc..

        One of the worlds' great wine & cheese matches is Sauternes and Roquefort... If you want your taste buds to explode, serve Sauternes with a terrine of mixed fruit, berries, and roquefort cheese.

        2 Replies
        1. re: Chicago Mike

          This will teach me to check CH during the work day. You stole my thunder. For the second time in a few minutes, I have to agree 100%.


          1. re: Chicago Mike

            Particularly w/ honeyed stone-fruit tarts. A rich nectarine variety on a vanilla crème patissière would be delicious.

          2. What kind of characteristics can I expect from my 1990 sauternes?

            7 Replies
              1. re: carswell

                yeah which producer? if its 1990 d'yquem...i would just have that for dessert

                1. re: carswell

                  The producer is Chateau Roumieu-Lacoste

                  1. re: peachblossom

                    as chicago mike said...90' was a great year for sauternes. i love foie and sticky but its great by itself after dinner as well. enjoy!

                    1. re: peachblossom

                      I've not tasted the 1990 but it should be drinking beautifully, the texture rich and honeyed, the flavours tending to apricot, tropical fruit and butterscotch perhaps with a hint of vanilla and spice. Given the vintage and the house style, it probably won't be acid-bright.

                  2. re: peachblossom

                    1990 was an excellent year. If it's a well-kept bottle it will be an extremely delicious treat. FWIW, if you like foie gras at all, you might also like to do a Foie Gras app with your dinner, serve a small shot of Sauternes with it....

                    Then save the rest of the Sauternes for your cheese course and dessert. This way you will maximize the experience.

                    1. re: peachblossom

                      I've had and have the '90 Ch. d'Yquem, and it has been wonderful, even in it infancy. A fantastic year for Sauternes.


                    2. Blue cheeses go wonderfully with sweet wines, including Sauternes, Gorgonzola, Roquefort or Stilton would all be perfect. Adding Mascarpone to the mix would make it even better.

                      Sauternes, Gorgonzola, Mascarpone and sliced apple or pear would be amazing.