Definition: Sauternes AOC

Sauternes region. Production area located about 40 kilometres south-east of Bordeaux, on the left bank of the Garonne, more precisely within the communes of Barsac, Bommes, Fargues, Preignac and Sauternes in the Gironde department. Classified as an AOC with one grand cru, nine premiers crus and five seconds crus in 1936. Area under production: just over 1,620 hectares. White grape varieties: Muscadelle, Sauvignon and Sémillon. Vinified exclusively as sweet white wine. The grapes are allowed to overripen and are harvested manually in successive passes. Can be kept for 20 years or more. Ideal serving temperature: between 6 and 8°C. Enjoy with: duck and goose foie gras terrine, roast or grilled chicken, white meat with cream sauce, duck with peaches, chicken with pineapple, foie gras escalopes with apples or to accompany Roquefort cheese. For dessert: with an Oriental-style melon, apple charlotte, frosted mandarins, iced peaches, pineapple tart or caramelised clementine salad, accompanied by a spiced date mousse.