Producer: Domaine de Monteils
Wine: 2015 Sauternes Cuvee Selection,750ml
Varietals: 85% Semillon, 8% Sauvignon Blanc & 7% Muscadelle
Nose: Elegant notes of peach, citrus, honey and orange
Palate: Orange peel, toffee, caramel with a smooth finish
APERITIF: Snacks and canapés, sweet rolls with foie gras, walnuts cheese, dried fruits, chicory leaves with Roquefort or blue Auvergne cheese.
FIRST COURSES: Puff pastry with Roquefort or foie gras, fresh salmon tartare, foie gras, asparagus (mousseline sauce), melon with Sauternes, scallops in Sauternes, Chinese or Japanese cuisine (spring rolls, prawn fritters, Peking duck).
FISH: Sauternes goes well with sauces (white, white butter, mousseline), turbot, sea bass, pike, salmon steak with buttered leeks, cod with ratatouille, monk fish or lamprey, sole and morel mushrooms with Sauternes based with sauce.
WHITE MEATS: Tenderloin, veal or pork with pineapple or peaches, grilled citronella ceal kidneys, veal chops with asparagus tips, pan-fried or roasted veal liver with grape sauce, leg of venison marinated in Sauternes.
FREE-RANGE POULTRY: grilled or roasted chicken, pheasant, guinea fowl, quails with grapes in Sauternes juices, duck with peaches, rabbit with mushrooms in Sauternes, capon, goose, turkey, squab.
CHEESE: Roquefort, veined or walnut cheese, ewe cheese, warm goat’s cheese on a bed of salad with onion preserve, accompanied with Sauternes.
DESSERTS: fruits tart (apple, lemon, red fruits), tarte tatin, peach charlotte, dark chocolate cake, fruit salad, strawberries.
Cellaring: Drink now or cellar
DOMAINE DE MONTEILS
Domaine de Monteils stands at the gateway to the Sauternes region, in the parish of Preignac, one of the 5 villages (Sauternes, Bommes, Fargues, Preignac and Barsac) that have the privilege to claim the AOC Sauternes.
The domaine was established in the village of Preignac in 1861 by Daniel Fiton. During the 1960s, Jean-Claude Cousin followed after his grand parents' footsteps and developed the domaine. Today, Jean-Claude’s daughter Marie-Christine and her husband Jean-Paul Fourcaud manage the domaine.
Hand harvested and blended from the best triage. Fermented and aged for 12 months in oak barrels followed by 12-24 months in closed tank without filtration
The small Sauternes region is located on the left bank of the Garonne River about 25 miles south of Bordeaux covering 31 miles in an area called Graves. It produces sweet wines made primarily from the Sémillon grape with smaller proportions of Sauvignon blanc and Muscadelle that have been affected by Botrytis also known as noble rot.