(…) Aline Baly, who runs Ch\u00e2teau Coutet in Barsac, Bordeaux, has perfected the art of serving sweet wines with every course. While her \u2018absolute favourite\u2019 pairing is lobster, she swears by shellfish starters, roast chicken for main and fresh strawberries for dessert. So don\u2019t restrict yourself to aperitif or dessert for these intense, golden wines.<\/p>\n
Baly avoids small dessert wine glasses and goes for white wine glasses instead. She recommends serving at 9\u00b0C-10\u00b0C, but suggests, \u2018a cooler temperature when wines are served with a spicy dish or a sweet dessert. Cooler is also better for very young and much older vintages. Middle-age wines can be served a couple of degrees warmer to allow the warm baking spices to express themselves.\u2019<\/p>\n
Leftovers keep well when refrigerated. \u2018These wines are resilient,\u2019 Baly says. \u2018That you can keep a bottle open for more than a week is a fact unknown to many.\u2019 Schr\u00f6ck agrees: Auslesen last for 10 days, while concentrated Ausbruch can keep for up to three weeks (…)<\/p>\n
Anne Krebielh MW<\/p>\n","protected":false},"excerpt":{"rendered":"
(…) Aline Baly, who runs Ch\u00e2teau Coutet in Barsac, Bordeaux, has perfected the art of serving sweet wines with every course. While her \u2018absolute favourite\u2019 pairing is lobster, she swears by shellfish starters, roast chicken for main and fresh strawberries for dessert. So don\u2019t restrict yourself to aperitif or dessert for these intense, golden wines. […]<\/p>\n","protected":false},"author":2,"featured_media":2578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-7210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_press"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t