Sauternes / Botrytised Wine
Sauternes and other botrytised wines are sweet whites from grapes affected by noble rot, known for notes of honey and apricot and a fine sweet-acid balance.
Temperature
8–10 °C
Main grapes
Sémillon, Sauvignon Blanc, Muscadelle, Riesling, Chenin Blanc
Regions
Sauternes, Barsac, Monbazillac, Coteaux du Layon, Mosel
What it is
Sauternes, together with Barsac, south of Bordeaux, is the benchmark for this style: morning mists from the Ciron river encourage noble rot, while sunny afternoons keep it in check. Renowned botrytised wines are also made elsewhere, such as the Loire (Coteaux du Layon), Monbazillac, Germany (Beerenauslese and Trockenbeerenauslese) and Tokaj. They smell of honey, apricot, candied orange peel and saffron, with acidity that keeps them from being cloying.
How it is made
Under favourable conditions the fungus Botrytis cinerea pierces the skin of ripe grapes and dehydrates them, concentrating sugar, acidity and aromas. Harvesting is by hand, usually in several passes through the vineyard to pick only the affected bunches or berries. Sauternes is based mainly on Sémillon and Sauvignon Blanc, often with some Muscadelle, and barrel fermentation and ageing are common.
What to serve it with
- Foie gras
- Blue cheeses (Roquefort)
- Apricot or peach tarts
- Crème brûlée
- Spicy Asian dishes
On the wine list
- Half bottles are common for this style and make it easy to sell to a table at the end of a meal.
- By the glass works if it is protected from oxygen; many keep for several days chilled thanks to their sugar and acidity.
- Suggesting it with foie gras or blue cheese, not only with dessert, often lifts sales.
Wine-list intelligence
How to use Sauternes / Botrytised Wine on a wine list
Practical reading for buying, service, rotation and pairing.
8-10 °C
Small / white-wine glass
Sauternes or Barsac
Role on the list
Sauternes / Botrytised Wine opens a useful sweet-wine zone for dessert, cheese, foie gras and menu closure without confusing sweetness with low freshness.
Floor cue
Explain sweetness level, acidity, temperature and pour size before recommending it.
Commercial lever
It supports half-pours and closing pairings with controlled cost and strong specialist value.
Mistake to avoid
Do not present it as fortified when it is not, and do not recommend it without checking that acidity supports the sweetness.
Useful uses
Frequently asked questions
Connected library
Explore related library entries
Connect this page with related grapes, regions, styles and pairings.
Related tools
Tools to put it into practice on your wine list.