For The Love Of Port

A friend, an excellent friend indeed, has invited the Wisemans to a Sauternes tasting in New York early next week. A selection of good names including Rieussec, most of the bottles being 2003. This same friend has charged me with the grave responsibility of bringing appropriate edibles, subject to the constraint that he will be too busy for heating and cooking tasks.

What non-hot things should I bring to be eaten with Sauternes? Current thinking concentrates on blue cheeses, English (Cropwell Bishop if it can be found) and French (?); as well as a goodly selection of nuts (definitely to include roasted salted cashews).

Other thoughts would be welcomed.

Julian,

As it is a dessert wine, the classics would be apple pie or cheesecakes.

My personal favourite would be Goose Liver Pate.

But like so much in life, it is down to individual tastes...

Alan

Notes to self:

• Bread;
• Water biscuits;
• Pate including goose liver (thank you Alan C);
• Apples and pears of several varieties (thank you Alan C);
• Cheeses (best available Stilton, other?);
• Nuts (thank you Derek Turnbull);
• Bitter chocolate (high cocoa);
• Fois gras?

jdaw1 wrote:Notes to self:

• Bread;
• Water biscuits;
• Pate including goose liver;
• Apples and pears of several varieties;
• Cheeses (best available Stilton, other?);
• Bitter chocolate (high cocoa);
• Fois gras?

Notes to Julian:

• You forgot your nuts

Julian

Fois Gras
Soft cheese (such as Brie) with bread or apples/pears
Creme Brulet (not not hot, but such a nice pairing)
Pate
nuts
carmel/nut wafers

If most of your tasting will be 03's, you can probably get away with a little more taste in the foods as a lot of the tertiary flavors will not be apparent yet and thus will not be missed. So Stilton might be a good choice (as you suggested). Also as suggested, cheesecake might replace the creme brulet and be ready to eat.

Jay

I prefer Sauternes all by itself, but that doesn't help much.

In your case, cold enlarged liver pate. For cheese, a sharp cheddar or aged smoked gouda.

I like Sauternes on its own as well.

The interesting point is that is will be mostly 2003, so very young and a top vintage. Rieussec is a lovely Sauternes but when young it has more acidity, or at least it is more prominent.

I would take some sweet things as well as the standard pairing of Foie Gras (or other pate if your conscience has other ideas). Although Creme Brulee is normally served hot(ish) it is also a fabulous cold pudding - and a summer fruits one would go wonderfully with young Sauternes. High quality, dark European Chocolates as well - Godiva, Neuhaus and Leonidas should be available. Do not take along a bag of Hershey's Kisses but Peanut Brittle would be an interesting idea.

Please report back and drop some tasting notes - especially the Latour Blanche 2003 as I have a case of halves.