Medoc Classification | Pessac-Leognan Classification | Sweet White Wine Classification | Saint-Emilion |
Cru Bourgeois

First Superior Growth | First Growth | Second Growth

Sauternes and Barsac offer a host of surprising aromas: honey, apricots, quince, lime, grilled almond, mint, spices, vanilla, peach, lilac, acacia and angelica. They offer smoothness, softness, balance between sweetness and acidity. These sweet wines are ideal for all kind of foods, whether they be sweet, strong, spicy, subtle, grilled or roast. For this incredibly complex and fleshy wine. Sauternes and Barsac are perfect with foie gras, asparagus, eels in garlic, turbot, roast chicken, breasts of free range poulard served with acacia honey, ginger and sauteed vegetables, blue cheeses, strong, savoury Roquefort are all excellent with Sauternes and Barsac wines, just as goat's cheese from the Pyrenees and apple and fig puff pastry or pies. It is recommended to serve the Sauternes and Barsac chilled but not iced between 10°-12° C an hour or two before in the door of the refrigerator should be enough. An open bottle can be kept for a few days without harm if it is re-corked and kept in the refrigerator. A somewhat over-dogmatic rule says that younger wines should be drunk before the older. Some vintages are light and others powerful, the lighter wine should be served first even if it is older.

First Superior Growth

First Growth

Second Growth