I'm about to commit heresy. They are wonderful with really hot asian foods. Especially, sweat off the brow Thai food. Except those little green chili. They kill everything.

The heat changes the mix.

quote:

Originally posted by Board-O:
I disagree completely with Joe. My favorite pairing for Sauternes for dessert is a creamy dessert like cheesecake or creme brulee. If I am having a fruit dessert, I will pair it with a Riesling or other higher acidity dessert wine.

Absolutely!

Sauternes goes well with creamy, nutty, vanilla flavoured desserts. It also goes well on its own, but fruit dishes need something with less botrytis and more zing, like a riesling or muscat or eiswein.

I'll drink Sauternes with cheese if there's already one open, but if not my first pick would be a port or late harvest red.

More often than not I'll pick my dessert to match the wine.

Oh, and be careful about calling Sauternes a "dessert" wine. I know a couple of people who take issue with that. It's a "sweet" wine, though personally I prefer the Australian term, a Sticky.

So-Turn
Fil-hot

I saw that!

the best food that I have had with a sauternes was a peppered filet...try that sometime!