Cooking

A Sauternes is drunk cool, but not chilled.

It will certainly excite your friends' palates when served as a before-dinner drink, but also perfectly accompany foie gras, delicate fish dishes with sauce (sole, with mousseline sauce, turbot), oysters, white meats, game and fowl (roast chicken, guinea-fowl), melt-in "your" mouth European bunting (ortolan), creamy cheeses (especially Roquefort), sorbets, dried fruits, and nuts or almonds.