Whether dessert is an elaborated affair or simple fruit picked from the tree, the pleasure of pairing it with Sauternes is always there.
With the Lafaurie-Peyraguey, I made a Bavarois (Editor’s Note: a dessert containing gelatin and whipped cream, served cold) with candied orange zest and the orange juice was served with a sabayon. I used the same Sauternes for cooking, just for extra flavor.
Sauternes: 1986 Lafaurie Peyraguey
The golden color is bright, the nose is intense and seductive, with aromas of apricot, candied orange, mango, saffron, caramel and salted butter. The mouth-feel is creamy, pure liqueur with a finesse that is unveiled with controlled power, density, and concentration but without any presumptuousness. Mid-palate it is enhanced with expressive roasted fruit. The finish is long, intense, sensuous to the touch, well balanced with a good freshness, complex (mixed fruit, sweet spices, light caramel, honey, among others) and tasty. Score 17.5, same enjoyment score.
Sauternes-Barsac : 2001 De Myrat
The dress is quite strong golden, the nose is clean with very good intensity which evokes apricot, yellow peach, with notes of saffron, citrus (oranges) and candied honey notes. The mouth-feel is creamy, mid-palate it is full, with good density, emphasized by roasted fruit. The finish is very persistent with a well balanced acidic taste that is well integrated with an aromatic palette which has complex flavors, but not to the extent of the best wines of this appellation. Score: 16, same enjoyment score.