1976 Rieussec - What to pair it with

Going to be opening up a 1976 Rieussec in the next week or 2. What should I pair it with? Had one about 5-6 years ago and it was drinking well, so hoping for the same with this one.

I really don’t think it needs to be paired with anything.

I hope that was helpful.

P Hickner

Please post a note! I just picked up a half bottle and would love to know how it’s drinking.

I agree with Peter that I would start out drinking it by itself. If you wanted something, maybe some salted nuts or a hard cheese?

I was looking at the K&L website yesterday and betting you would end up with one!

The '76s are sweet enough to be a dessert on their own. Aside from being a high sugar year, it was low in Botrytis.
When it was young I would pair it with fresh local strawberries (no resemblence to what you can buy in a grocery store), or the classic Foie Gras. The most recent two I’ve served stand alone and haven’t felt like anythig was missing.

P Hickner

Yep, picked up from K & L. Will keep some nuts and cheeses close by, but sounds like it should be fine on it’s own.

I like the cheese and nuts idea. I had this back in '06 and found it to be on the caramel end of the spectrum. If you’re going with a dessert pairing, I’d look at things that will be complemented by a caramel/peach/apricot flavor profile. Flan? Creme brulee? Panna cotta with some mango or passionfruit? Tiramisu? Pear cheesecake with a gingersnap crust? I recall this having plenty of sweetness left, so you don’t have to have a subtle dessert to stay less sweet than the wine.

Cheers,
fred

If you are thinking of cheese, get a gorgonzola, or some other excellent desert cheese. Makes a great pairing.

Stilton

Yep, something blue and creamy.

Why hide the wine under cheese? Savor the subtlety of the wine all on its own. Not to say a cheese pairing is wrong, just that it isn’t what I’d do, personally.

Foie Gras… nothing pairs better.

^ This, absolutely this.

Just to clarify, don’t eat large slices or chunks of cheese… that will certainly coat your tongue and affect the Rieussec. But very small pieces will provide enough of a contrast with their salty/savory components without hiding the complexity of the sauternes.

But I also agree that tasting the sauternes on its own (at least at first) is a good idea. I always judge the wine by itself first before I mix it with anything else.