dessert pairing with 86 d'yquem

[Robert Jones]

We're having dinner with friends, I'm taking desert wine and have 2 cheeses, roquefort and old gouda, any other suggestions that might pair with the sauterne??
thx, rob

[invinotheresverde]

Air.

[njfoodies]

+1! The '86 is still a baby...

[Caroline1]

The perfect pairing for Chateau d'Yquem is a second glass. Oh, and you're invited to dinner at my house ANYTIME! What a lovely guest you are. Marrons glacee are very nice after the wine, if you're so inclined.

[Robert Jones]

we had gouda, roquefort, along with some ontario strawberries and figs. the wine was amazing complimented by the desert and cheese.
our main course was a '45 latour with fillet of beef, what a meal!!

[Caroline1]

WOW! How do I look green? '-)

[zammdogg]

Wow, your friends must have been good this year. How was the beef prepared?

[taboo]

My thoughts exactly. All you need is another glass as this wine is sooooooo wonderful.

[souschef]

Caroline, where do you get decent marrons glaces this time of year ?

[maria lorraine]

Keep it very simple and non-competitive. Allow the wine to take center stage.

Roquefort is fine. A variety of blue cheese would be lovely, a bit on each person's plate. Roasted stone fruit, almonds/almond paste. Apricot-pistachio tart.
Something with orange rind. Roasted figs. Keep the sugar level low.

[Veggo]

Baked fresh figs slightly flattened and topped with roquefort crumbles and a drizzle of honey is nice with a great sauterne.

[RCC]

Why pair with anything?

[Brad Ballinger]

Walnut tart -- one that has a creme anglaise base and an apricot glaze. Or a peach or apricot tart. Grilled pound cake with pineapple sauce. I would definitely do something with more texture to it than creme brulee.

[Robert Jones]

thx, I got some walnut tarts and I bought some ontario strawberries as well