At what temp should you serve Sauternes? I would think slightly chilled? And would you just pop & pour?
Chilled (not cold) and yes pop and pour.
A major peeve of mine is Sauternes served too cold.
Drives me nuts. Happened at offlines a few times too, so it is NOT just a restaurant problem.
Keeping a great Sauternes in an ice bucket for 2 hours and then opening and pouring can turn a $100 2001 Sauternes into a $20 one. Can't tell the difference. Of course if you have a cheap Sauternes, then I guess freezing it into submission will do the trick
This also goes for fuller bodied white wines (Chardonay in particular). People will smell the wine and say "Hmmm. I'm getting no nose". No kidding - the wine is friggin' 38 degrees!