Sauternes Beyond Foie Gras: Chefs and Experts Champion Savory Pairings

Sauternes, the sweet French wine often relegated to foie gras or blue cheese, is being reimagined as a versatile companion for savory dishes by top chefs and wine experts. Massimo Bottura of Osteria Francescana in Modena, Italy, pairs young Château d’Yquem with aged culatello and older vintages with tortellini in Parmigiano Reggiano sauce with white truffle. Michaël Peltier of Millesima in New York suggests youthful Château Suduiraut with lobster and spiced butter. Victor Petiot of Caprice at the Four Seasons Hotel Hong Kong serves Yquem with laksa and roasted duck. Lorenzo Pasquini, CEO of Château d’Yquem, advocates for roast chicken as a traditional pairing and hosts residencies with chefs like Bottura and Mauro Colagreco. The upcoming November residency features Hakuba, a two-star kaiseki restaurant in Paris. Bottura compares pairing Sauternes to composing music, emphasizing contrast and balance.