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+--- Thread: Y'Quem Dilemma! (/thread-17544.html)
- LMarkBaker - 02-28-2005
I just found out that friend of mine has purchased a '94 Chateau Y'Quem to give to me for my birthday - there's going to be a party and I'm cooking for six. I wasn't tremendously worried about what I was going to cook, but this changes things a bit. The last thing I want to do is screw up its taste with a bad pairing. Suggestions?
- TheEngineer - 02-28-2005
Chateau Y'Quem themselves serve their Sauternes with Foie Gras.
The other "traditional" pairing is blue cheese.
This wine is "generally" served at the end of a meal (assuming that you have the Sauternes and not the white wine Y)
- LMarkBaker - 02-28-2005
Thanks - The Fois Gras sounds intriguing, but is it traditionally served at the same stage in the meal as a cheese course (i.e. the end)? Sorry, but don't know much about it Fois Gras...
- hotwine - 02-28-2005
Suggest you use the Yquem as a dessert wine; that's what it's best suited for, in my opinion. It's very sweet, and few traditional entrees can stand up to it. Because of its price (about $180 for a full bottle of the '94, about $90 for a 375 ml), it's most often found in 375 ml. I would serve it with a mild dessert, maybe a custard, and let the wine provide the sweetness. Since it's a Bordeaux, it would be most traditional to serve it after a dinner wine of red Bordeaux or Cal Cabernet.
- Thraz - 02-28-2005
Foie gras comes in two forms: either as a sort of pate, in which case it is usually an appetizer; or fresh, and then seared or otherwise cooked, in which case it is usually an entree (or part of one). However, if you are not too familiar with it, it may not be a very practical choice for a birthday party (to either procure or prepare). I would second the other postings, to have the Yquem at the end of the meal, maybe after the meal on its own or with a light dessert.
- Thomas - 02-28-2005
I'm with Engineer. If not the liver, then have it with sharp, blue cheese.
Do not have it with any desserts. It's too risky. Usually dessert wines don't do so well with sweet foods. The cheese will give the wine an offsetting balance of sharpness to sweetness, and the cheese is tres easy to prepare...
[This message has been edited by foodie (edited 03-01-2005).]
- wdonovan - 03-01-2005
A small cheese course before dessert. That's always my favorite pairing for a Sauternes. One bottle (maybe even a 1/2 bottle) won't go too far against a large course for 6 people. The cheese course will allow everyone a taste with a taste of cheese (they'll be winding down by then). If they have any sense, they'll pass on the pie or cookies as to not erase the wonderful nectar from their tongues.