B-21 Top Recommendation
I recall well tasting every Sauternes or Barsac produced from the 2007 harvest during en primeur week in Bordeaux the following March. Classic vintage and no surprise, Suduiraut shows at the top of the botrytised bunch. You know what to do with it: serve with seafood dishes – especially shellfish, lobster, crab foie gras is a perfect pairing with its natural sweet, salty and savory characteristics or just at the end of a great meal. Irresistible. You know that, too. These are rich.