Pairing Advisor

Sugar Cookies and Figs with Sauternes


Sauterne with Sugar Cookie
When talking about Sémillon it is hard not to bring Sauternes into the conversation. These sweet wine are some of the most incredible in the world, and are dessert unto themselves. The name Sauternes comes from the region of Bordeaux where the grapes are grown and wine produced. The wines are made from a combination of Sémillon and Sauvignon Blanc or Muscadelle, with Sémillon generally making up the greater percent of the blend. There are dry wines made in Sauternes, but the sweet wines are what the region has developed a reputation for. The sweet wines are only made in years when the grapes develop what is known as 'Noble Rot', a malady that drives the water out of the grapes, shriveling them and concentrating their juice. And although most of the water is gone, the acidity is not, giving the juice a higher level of acidity. These are some of the most age worthy wines in the world with some capable of aging one hundred years or more. It is said that a good Sauternes will not reach maturity for at least ten years. It takes that long for the more complex flavors to evolve and for the wine to develop their lucious honeyed fullness and balance.
Foods: Paired Wine:
Macadamia Nut Sugar Cookies - This is a different take on the sugar cookies we all grew up with. These cookies are not overly sweet and uses the white chocolate and macadamia nuts to add texture and flavor. If you like a bit more sweetness, just sprinkle the top with sugar prior to baking. Serve the cookies a little warm for best results with the wine.
Figs and Goat Cheese: There is nothing quite like the flavor of a fresh fig. Adding a bit of nuts, goat cheese and olive oil improves the overall body and texture, as well as adding a bit of a savory quality. The honey is just enough sweetness to bring it to the level of the wine without making it overshadowing it. Serve warm.
Wine: 2001 Chateau Haut-Bergeron, Sauternes: The Chateau Haut-Bergeron is a Grand Vin de Bordeaux, but not from a Grand Cru Chateau, making it more affordable. The wine should be served cool, not cold, at about 55 degrees. The flavor profile has all of the honey and beesway character you would expect from a semillon, with good acidity to keep that sweetness from becoming too cloying. The fruit flavors tend toward plum, peach and apricot, with some very nice baking spice. That baking spice creates a very nice bridge to the cookies. The full body of the wine works well with the goat cheese in the figs and the butter base of the sugar cookies.
Macadamia Nut Sugar Cookies Ingredients:
3 1/2 c Flour
1 tsp Baking Powder
1/2 tsp salt
1 c butter
1 1/2 c sugar
2 egs, beaten
1 1/2 tsp vanilla
1/2 c halved Macadamia Nuts
1/2 c white or milk chocolate chips
 Cooking Instructions:
Sift together first 3 ingredients. In a separate bowl Cream buter and add sugar, beat until creamy. Add eggs, blend. Add vanilla and blend. Add to dry ingredients and blend thoroughly. Add nuts and chocolate chips. Place in refridgerator for at least 1/2 hour. Preheat oven to 400 degrees. Spoon cookies by heaping tablespoons onto greased cooking sheet. Bake for 6 to 10 minutes or until lightly browned on bottom.
Figs & Goat Cheese Ingredients:
8 figs, cut in half
1/4 C Macadamia Nuts, small chopped
2 oz soft goat cheese
honey
Sea Salt, lightly ground
Olive Oil
Cooking Instructions:
Preheat oven to 400 degrees. Place figs on ungreased baking sheet. Press in center of fig with spoon to create an indentation. Spoon a small amount of goat cheese in the indentation, heaped slightly over the top of the fig. Lightly drizzle a small amount of Olive Oil on the figs, sprinkle nuts over the figs, top with 1/4 tsp honey. Sprinkle top lightly with sea salt. Place in oven until cheese is melted and fig warm, about 3 to 4 minutes.