BEN'S PICK: BORDEAUX VALUE GEMBen Giliberti, CW Director of Wine Education
* Made from a roughly equal blend of Sémillon and Sauvignon Blanc artfully seasoned by vanilla oak, it opens with a bouquet of white flowers, citrus, and an "only-from-Sauternes" exotic note that I simply could not get enough of. On the palate, the Sauvignon Blanc imparts zesty citrus and mineral notes, while the Sémillon adds a cushioning layer of richness and body. The wine's structure, harmony, and depth make it a versatile companion to a wide variety of dishes, from fresh seafood and shellfish to creamy cheeses, chevre, and light poultry dishes. |
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Tasting Notes |
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Sauternes Rarity ![]() Sauternes is made by a natural process called botrytisation – the famed Noble Rot – which forms on the grape skins and concentrates the juice to reach the sugar levels needed to make a balanced sweet wine. Dry white wines are not made this way. In fact, botrytisation is rigorously avoided to maintain freshness and balance. The key to making dry whites is timing. Botrytisation occurs late in the harvest; just before it sets in, the grapes reach the point of optimal ripeness for dry white wines. The challenge is that this optimal window is much shorter in Sauternes than elsewhere in Bordeaux owing to its more humid climate. The success of Lions de Suduiraut and other dry whites made in Sauternes is a tribute to the technical skills and dedication of the winemakers of these top châteaux. |
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Ben Giliberti served as wine columnist for The Washington Post for over two decades, beginning in the early 1980s. His articles on food, wine, and travel have appeared in Wine Spectator, Travel & Leisure, Cigar Aficionado, United Airlines Flyer, Food & Wine, Decanter, The LA Times, Newsday, Wine News, and other publications. His career in journalism began as a sports commentator for WYBC FM (Yale Broadcasting Company).
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