I've never tried Sauternes, but I LOVE Bordeaux, and I'm getting into dessert wines. Natural advancement - Sauternes.

I've been interested in buying some Sauternes for a while, and so now I started with about the smallest amount I could get. I bought a 375ml 2005 Doisy Daene. The question is, will I be able to appreciate/enjoy this wine if I drink it in the next few months? Luckily I was introduced to Bordeaux with a cellar full of 82 classified Chateau. If I pour this for myself and my friends will it be like trying to appreciate a super young 05 Bordeaux built for the long haul? I know these are kinda opposite ends of the spectrum, but I didn't find any tasting notes on the 05 vintage.

Thanks in advance...

You are on the right track regarding "built for the long haul". It'll be a nicely flavoured sweet wine but won't have any additional characteristics whatsoever. I find Sauterne amongst the slowest and longest to age and develop. I'd store that one away for a long long time and try and grab something good value from a non-classic vintage in the 1990s if I were you.

I'm going to pass on the advice given to me 35 years ago when I was buying my first Sauternes.

The sales person told me to drink it in the morning, on a weekend when I had no obligations, in bed, with my significant other, or significant surrogate, slowly, and with feeling.

Since you likely paid less than $30 for the Doisy Daene (unless it was L'Extravagant, in which case put it away for 20 years), I say drink it now and learn what a good young Sauternes is like. Unlike dry red Bordeaux, which can be downright unpleasant when young IMO, there is nothing unpleasant about a young Sauternes. You can expect delightful honey, citrus, floral, spice, and marmalade flavors. If you like it, you can buy another 6 or 12 half-bottles and open one every 2 or 3 years to see how the wine evolves. You can also buy some aged bottles (admittedly harder to find) if you don't feel like waiting 20 years to find out what a mature Sauternes is all about. Cheers!

Thanks guys.

Javachip- I only paid $23 for it, so I'll probably drink this one young and do as you say if I like it.

pape du neuf- I like that a lot. I was thinking along those lines already.

This is a good one, you'll like it. Try it cool, and let it slowly warm up to room temp to see how you prefer it. See if you can find the mindblowing 2005 Doisy-Vedrines where you shop, for about the same money.

Personally, I like Sauternes young. The 2005 Doisy Daene was my third favorite Sauternes of the Union les Grand Crus in Chicago last January.

#1 was Guiraud and #2 was Climens.

My experience with older Sauternes is limited. I've had a 67 that was drinking quite well and then a 1990 Suduiraut. Both were good, but not my style.

There are probably a few you could buy at K&L with a little age on them if you wanted to try one that was not old but not just put in the bottle. I figured out I don't like Sauternes that much, young especioally. I may put one or two in the cellar if they are a real good valuer because I like variety, but I rarely am in the mood for this type of wine.

quote:

Originally posted by spo:
There are probably a few you could buy at K&L with a little age on them if you wanted to try one that was not old but not just put in the bottle. I figured out I don't like Sauternes that much, young especioally. I may put one or two in the cellar if they are a real good valuer because I like variety, but I rarely am in the mood for this type of wine.

Yes. But you also think that Petit Verdot should be bottled as a single varietal........

quote:

Originally posted by Gigond Ass:
Yes. But you also think that Petit Verdot should be bottled as a single varietal........

I like it!

quote:

Originally posted by spo:
I rarely am in the mood for this type of wine.

Neither am I, but when I am, there's nothing else like it. I could say that about some other things too, but I don't want to get banned from this board.

Maybe the reason some wine lovers don't love Sauternes is that they try to drink too much of it at one sitting. We're talking about a single, small pour here, maybe 3 ounces in a small glass, either with a non-chocolate dessert or with foie gras at the start of the meal (if you're not one of those PETA folks).

I like Indybob's suggestion to serve it well-chilled (45 degrees F) to enjoy the fresh crispness, then let it warm up a little to see what other aromas and flavors emerge.

quote:

Neither am I, but when I am, there's nothing else like it

I don't know Javachip. I think it was Board-O who said many people prefer Eiswein or Auslese. I think they are better wines. Heck, I would rather have a Moscato D'Asti(that part would make Board-O choke)than Sauternes. Elk Cove Ultima also comes to mind. You are right that a little goes a long way. Usually with these kind of wines there are several of us to handle the work.

quote:

Originally posted by spo:

quote:

Originally posted by Gigond Ass:
Yes. But you also think that Petit Verdot should be bottled as a single varietal........

I like it!

I actually have one in my cellar. Just one. Next time I drag my ass to an offline I'm bringing it. You just have to agree to drink it all when everyone else makes bitter beer face.

quote:

Originally posted by Gigond Ass:

quote:

Originally posted by spo:

quote:

Originally posted by Gigond Ass:
Yes. But you also think that Petit Verdot should be bottled as a single varietal........

I like it!

I actually have one in my cellar. Just one. Next time I drag my ass to an offline I'm bringing it. You just have to agree to drink it all when everyone else makes bitter beer face.

Pirramimma(australia) makes a pretty decent single varietal Petit Verdot which is pretty tasty.

quote:

Originally posted by Gigond Ass:

quote:

Originally posted by spo:

quote:

Originally posted by Gigond Ass:
Yes. But you also think that Petit Verdot should be bottled as a single varietal........

I like it!

I actually have one in my cellar. Just one. Next time I drag my ass to an offline I'm bringing it. You just have to agree to drink it all when everyone else makes bitter beer face.

I suspected you had good taste, I think it is time you confess your love of Sangiovese and Barbera also. Your attendance at offlines has been kind of spotty. Should I be expecting this Petit Verdot in 5 or 7 years?

But seriously, hope you join up with us again soon.

quote:

2005 Doisy Daene

Tasted 2 days ago. Good choise to start.

quote:

Originally posted by spo:
I don't know Javachip. I think it was Board-O who said many people prefer Eiswein or Auslese. I think they are better wines. Heck, I would rather have a Moscato D'Asti(that part would make Board-O choke)than Sauternes.

Obviously each person has his/her preferences, but I think that comment is absolutely right about Riesling generally being a superior grape for sweet and dessert wines (the acidity is the difference IMO, which keeps the wine fresher despite all the residual sugar). I think the same is true of top-notch Chenin Blanc dessert wines also.

Personally, I think Sauternes gets more credit than it deserves, largely because of its association with Bordeaux and the cachet of d'Yquem.

I value each type of dessert wine on its own merits. For sipping alone, I prefer a Riesling, Scheurebe, or Gewurtztraminer Eiswein, Auslese, BA, or TBA. I also prefer them with fruity desserts.

For rich desserts or the infamous foie gras pairing, I prefer the richness of Sauternes.

Seems that I like the lighter style Sauternes and was curious if anyone know's of any producers that make this style consistently or if there is a difference between Barsac and Sauterners proper.

I think I'll drink this tonight, maybe with appetizers or maybe just lying around with my lady. Its our second anniversary (not married or anything, just two years being together. Hell, I feel like a pussy even mentioning it with all you old married guys on here, but 2 years is a long time for me!) and I'm glad I've got something that my gf is gonna like (probably).

I'll also take the advice on trying something with a little age on it. I'll run by K&L next week. Hopefully my check from PokerStars will be in the mailbox by then. Thanks for the help!

Will return with my thoughts on the bottle.

I usually go for something like a Quarts de Chaume or Bonneazeaux when pairing with something rich.

quote:

Originally posted by khmark7:
Seems that I like the lighter style Sauternes and was curious if anyone know's of any producers that make this style consistently or if there is a difference between Barsac and Sauterners proper.

Consistently, no. But, see if you can find some 2005 Ch. D'Arche Sauternes. Very good, and lighter than others I've tasted recently.

JM- Definitely recommend trying some of the other dessert wines mentioned above. Dessert wines make up about 25% of my cellar and I have zero Sauternes. For my tatses, German Eiswein, Auslese, BA & TBA are in a league by themselves with Tokaji a distant second.