Ward Abbott wrote:
> "kilikini"wrote:
> > A tad bit of honey and cinnamon on them
> >would have sent my head reeling.
>
> Next time...try a French Sauterne i.e. Yquem, Raymond-Lafon or
> Rieussec poured over top. Honey and cinnamon will appear to be
> pedestrian.


Sauterne is a dry California wine, typically used to prepare a classic
white clam sauce. The wine from France is sweet and is written
Sauternes, a very different wine. There is no such wine as French
Sauterne, and French Sauternes is an oxymoron. Your attempt at
patronizing snobbery fails miserably.

Next time... stfu.

Sauternes
[soh-TERN]
An elegant sweet wine from the Sauternes region of western France.
It's made from SAUVIGNON BLANC or SEMILLON grapes that have been
infected by a beneficial mold called BOTRYTIS CINEREA, which causes
the grapes to shrivel, leaving a sugary fruit with concentrated
flavors. The best Sauternes come from vines that have been hand-picked
(as many as 12 separate times) to ensure that the grapes are not
removed from the vines before reaching the perfect degree of ripeness
required for these wines. Sauternes are most notable as DESSERT WINES
but, because of their high acidity, they also make excellent partners
for rich dishes like P?T?, CAVIAR and FOIE GRAS. "Sauterne" without
the ending "s" usually refers to an inexpensive semisweet California
wine.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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