Is it just me, or does anyone else get saffron thread florals when they have Sauternes? I was reading through Neal Martin’s “What Nectar!! Suduiraut 1899-2015”, and scanning through the numerous notes, I didn’t see one mention of a saffron note? I get it in EVERY Sauternes I taste? It’s distinct…I just went to the spice drawer and opened a jar…YUP…smells like the 01 Rieussec I just had!
Crazy?? Don’t think so, Buzz. I, too, sometimes (not always) pick up subtle notes of Saffron in the Sauternes
I try. You know…you can buy a $hitload of Penzy’s Saffron for one of those Rieussecs!!
Tom
I’ve come to appreciate other WB comments on giving air to sauternes. For me the 2001 on a pop and pour had a lot of tennis balls, and does better with at least few hours of air. I haven’t yet given it an overnight, which I felt really improved some other Suduirat I’ve had… just ordered more 2001s to do so.
The '01 Suduiraut is one of my favorites. So lovely, but does need air.
I do not routinely get a strong saffron note in all older sauternes, though I do taste examples where some older sauternes (especially Rieussec) get very pure, intense saffron notes. I do think about it as a common characteristic in sauternes.
I don’t think I’ve thought of it either, but it may have surfaced in a 2005 Suduiraut half that I sampled a bit of this morning. Will report back when tasted on Sunday.
I encounter saffron aromas in wines every now and then, but surprisingly rarely in Sauternes - only very occassionally in some old Sauternes wines.
Checking my TNs, I seem to pick it the most often in aged sweet (and botrytized) Chenin Blancs. Occassionally in some dry Pecorino whites too. It’s a pretty distinctive note, so it’s quite easy to notice - although I often struggle to pinpoint the actual aroma. I normally think that this is a very familiar (and quite obvious) aroma yet it might take several minutes for me to realize it is saffron I am smelling!
I totally get what you are saying about saffron in Sauternes. Maybe it has something to do how certain people process saffron’s flavors, but count me in.