At work today we were preparing Foie Gras poached in Sauternes with Vanilla Bean for some select VIP's. Much to my amazement that bottle of Sauternes to hit the flame was an '88 Coutet! ...Sure it's no Yquem, but it still is not your everyday sweet cooking wine either. True extravagance in every way.
FWIW Jason
Yum. What do you use for Coq au Vin?
pavane
Personally, I think that's pushing it. I do think it's important to choose a good wine that gives the right sense of character. But seems to me that a good Sauternes/Barsca from a somewhat lesser vintage such as '95 or '96 would do QUITE well. Dale
Dale Williams Drop "damnspam" to reply
Good question, but the answer is much less exciting then the "cooking" Sauternes. We use Mondavi's Woodbridge Sauvignon Blanc and Cabernet for cooking if you wish to know.
Which restaurant is this?
Dimitri
snipped-for-privacy@aol.com
I agree. Also, you might want a younger, fruitier Sauternes for the poaching. 88 was an incredible year; I just tasted the 88 Rieussec and it was stunning.
I too agree completly that using an '88 Coutet for cooking is a bit much. Charlie Trotter has a chapter in his dessert book dedicated to desserts using Yquem. I was just throwing it out for conversations sake... and the sad part is that I didnt even get to try any of it before it hit the pan. :(
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