Make it a bottle of Sauternes.
Indulge Your Senses - It’s almost the only time of year we have the chance to indulge our senses with a really sweet bottle of wine. But, I often think that if we only knew the effort that goes into making these unctuous offerings we would pay them more attention.
Sweetness - In order to achieve the high levels of sweetness the grapes need to hang long into the autumn when all the other wine grapes have been collected. This brings the hazard of rains, frost and hail that can destroy the precious sugar laden grapes
Nobel Rot - Therefore a warm dry autumn is required with misty mornings and in perfect conditions warm, windy sunny afternoons. These vintage conditions promote the development of the Botrytis cinerea fungus or Nobel Rot. As the rot develops the grape berries shrivel, water content reduces and the sugar and flavors concentrate
Single Berry Selection - Because this can happen at different stages on different vines and bunches Sauternes growers often collect their berries in three, four or more trips into the vineyard, often harvesting individual berries from individual bunches
Château d’Yquem - of course the weather does not oblige every year and in 2012 the most famous Sauternes producer Château d’Yquem has not made a wine as the grapes were deemed to be not good enough quality
Flavor - Although these wines have an overall impression of sweetness there are so many other flavors to seek out honeysuckle, saffron, white flower blossom to name a few and the best Sauternes have enough acidity to balance the sweetness perfectly
With food - the obvious choice is with desserts but these wines show beautifully with blue cheese, pate, stewed fruits and are incredible with spicy Thai food - a trend which is very de ri•gueur in Bordeaux.