Rieussec is flipping the script on everything you thought you knew about Sauternes. Here, four easy pairings – no foie gras or roquefort in sight.
Not a fan of Sauternes? Maybe you’ve written off this sweet classic as the culprit behind your holiday hangover… or , just an obligatory pairing with foie gras, Roquefort or dessert. Think again.
Stop, rewind, and listen up: Sauternes is not what you think.
And our Château Rieussec is here to prove it. The time of the traditional transparent Bordeaux-style bottles is over: In 2021, we took a bold step and gave our Sauternes a makeover. Our new design is sleeker and more environmentally friendly, crafted from 95% recycled glass. Designed by artistic director Laure Flammarion, the bottle also comes with a resealable cork, held by a yellow cord – which means you can savour the wine at your own pace, within 3 weeks after opening. We even personalised the cap in collaboration with the Swiss design studio “Big Game”, and named the cork “Bil”, after the traditional ‘bilboquet’ game.
So, when’s the right time to pop Bil? Anytime, really. Whether it’s midday or midnight, paired with roast chicken or tandoori, our versatile Sauternes compliments everything from white meats to spicy dishes, salty appetisers to sweet desserts… the choice is yours.
Ready, Set, Savour.
Here are three simple yet innovative pairing ideas, to break away from the traditional standards. These ideas were brought to us (on a platter) by members of the Rieussec team who keep the estate running every day, and helped us to imagine new combinations that stand apart from all expectations.
Honey and Rieussec Roast Chicken
“This is what I call a “Sunday recipe”. It’s both easy to prepare and very generous, it should be served to friends or family members who enjoy sharing a good meal without any fuss.” – By Valérie Léglise, Administrative Assistant
Ingredients:
Preparation :
Lay the small potatoes (unpeeled) in a casserole dish, add the sliced carrots, mushroom slivers and peeled garlic cloves.
Generously glaze the chicken with honey. Season with salt, pepper, thyme, oregano, Provence herbs and a drizzle of oil.
Add approximately 10 cl of Carmes de Rieussec.
Depending on the weight of the chicken, cook between 1 and 1.5 hours at 210°C.
Midway through cooking, flip the chicken and baste it with 10 cl of Carmes de Rieussec.
Serve casually in the casserole dish to keep the vegetables and sauce together… And enjoy this dish with the remaining Carmes de Rieussec.
The Colourful Tomatoart
“This is an easy dish to make, it’s fresh, light, and takes us back to the summer. The citrus notes of Château Rieussec suit it perfectly. The wine somehow envelops the tomato, giving it a finishing touch of candied fruit.” – By Mathieu Crosnier, Director of Operations
Ingredients:
Preparation :
Knead the flour, salt, and butter together.
Place your dough in the fridge for 2 hours.
Roll out the dough and press it into a pie tin. Chill in the fridge again, for another hour.
Preheat the oven at 210°C and pre-bake the dough for 10 minutes.
Arrange thick slices of tomato on a salted rack to dry them out, and add a drizzle of olive oil.
Once the crust is firm, sprinkle it with semolina, arrange the tomatoes, season them and bake the tart at 140°C for 20 or 30 minutes.
On the side, cut small dices of tomato and cucumber.
Marinate them for 10 minutes in lemon, olive oil, and basil.
Once the tart comes out of the oven, add the fresh vegetables on top as garnish.
Serve in generous slices, and enjoy with a glass of Château Rieussec.
The Oyster Platter
“It’s simple, delicious, and it always surprises my guests because it goes against the usual Oyster-Dry White Wine pairing that everyone has in mind. They love it.” – By Bertrand Roux, our Cellar Master
Ingredients:
Preparation:
Open a dozen of fresh oysters.
Serve them with your Château Rieussec.
Savour, sip, and appreciate the combination of the oyster’s iodine and the Sauternes’ sweetness. And then, do it again.
Château Rieussec is an easy-going wine. Its golden robe, with its tender green highlights, graces any glass, from stemmed crystal to relaxed tumbler.
It should be drunk cool, but never cold (8°C is perfect). And if your guests arrive before it has reached its ideal temperature, an ice cube isn’t a crime.
The nose is intense and holds a rich aromatic profile: you’ll find notes of citrus zest, followed by lemon tart, and toasty notes, like freshly baked brioche.
On the palate, you’ll encounter flavours of mandarine and candied orange peel, elevated by a touch of star anise. In the language of the sommelier, it’s rich, dense, with a beautiful length, and lovely bitter notes on the finish.