I'm making Patricia Wells's lemon-lover's tart, which has eggs but no dairy, and lots of lemon flavor. I can offer people either a nice Sauternes or Auslese Riesling by Fritz Haag, 2004 , I think. Which one would you pick? Thanks!
Auslese if quite sweet would work, if less than very sweet will be overpowered, same for sauterne Chill either. l tend to like the sweet wines with cheeses or nuts, so there is no 'sweet' fight going on.