Origin: France (Bordeaux)
Key regions: FR, Australia (Hunter Valley), ZAF
Typical aromas: Honey, candied fruit, fig, wax, apricot
The main partner in white Bordeaux. Susceptible to noble rot (botrytis), forming the foundation of famous sweet wines such as Sauternes.
Food pairing: Sweet: foie gras, Roquefort. Dry: rich fish dishes
Serving temperature: 10 - 12 °C