Delicious Elixirs: Sweet Wines of Bordeaux

You should get your hands on a bottle of sweet Bordeaux…even if you don’t like sweet wine. It’s a particularly delicious elixir that takes expertise and special growing conditions to perfect a good libation. Suitable weather can’t be too dry nor too humid, and the variety, Sémillon, brings softness and elegance to the bottle. After hang time, Botrytis cinerea, the fungus also known as noble rot, enables the grape to produce sun kissed wines that are enticing and deliciously sweet, saturated with natural sugars. If you’re looking for a few bottles to try, I have a few suggestions below that won’t break the bank. They are all expressive and delicious.

sweet bordeaux

2015 Chateau Manos Cadillac, France ($13)
Exotic / honeyed / complex
Food: Foie gras / duck / pork / desserts

2014 Chateau du Cros Loupiac, France ($15)
Velvety / citrusy / candied fruits
Food: Roasted quail with quince puree

2014 Chateau La Rame Sainte Croix du Mont, France ($20)
Delicate / fresh / vanilla / Acacia flower
Food: Scallops / roasted chicken / lobster

2009 Chateau Filhot Sauternes, France ($40)
Seductive / mangoes / apricots
Food: Blue cheeses

2014 Chateau Lapinesse Bordeaux Sauternes, France ($40)
Expressive / quince / melon
Food: white fish / strong cheeses

2014 Chateau Lauvignac Cuvée Sahuc Sauternes, France ($19)
Pretty / honeyed / caramel
Food: Foie gras, white meats

2009 Château Dauphine Rondillon Loupiac, France ($28)
Complex / tangerine / lively / candied fruits
Food: Strong cheeses / spicy foods

2015 Haut Charmes Sauternes, France ($20)
Spicy / honeyed / apricots
Food: Shellfish / chicken

 

Thanks goes out to Snooth for pulling this virtual tasting event together! #SweetBordeaux

2017-11-02T18:56:21+00:00

About the Author:

Editor and co-founder of Enobytes.com, Pamela is a sommelier and former restaurant manager and wine buyer with Wine & Spirit Education Trust (WSET), Court of Master Sommeliers & Center for Wine Origins certification. She has contributed to or been quoted by various publications, including the Los Angeles Times, Sommelier Journal, Vegetarian Times, VIV Magazine, UC-Berkeley Astrobiology News, The Washington Post, the Associated Press, NPR and USA Today. True to her roots, she seeks varietal and appellation integrity and is always passionate about finding the next great bottle of wine.

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