To a quart of Sauterne add the strained juice of four large lemons. |
When the oyster plates are taken away, the Sauterne glasses should also be removed. |
Today, the menu looks something like this: scallop carpaccio topped with foie gras shavings and sauterne jelly. |
Like Sauterne, Champagne and Burgundy are served from the bottle. |
Sauterne, Chablis, Riesling or any Rhenish type will serve splendidly. |
Jérôme Cosson, manager of wine production enjoys regaling visitors of the Sauterne wine making process. |