Sauternes and Barsac offer a host of surprising aromas: honey, apricots, quince, lime, grilled almond, mint, spices, vanilla, peach, lilac, acacia and angelica. They offer smoothness, softness, balance between sweetness and acidity. These sweet wines are ideal for all kind of foods, whether they be sweet, strong, spicy, subtle, grilled or roast. For this incredibly complex and fleshy wine. Sauternes and Barsac are perfect with foie gras, asparagus, eels in garlic, turbot, roast chicken, breasts of free range poulard served with acacia honey, ginger and sauteed vegetables, blue cheeses, strong, savoury Roquefort are all excellent with Sauternes and Barsac wines, just as goat's cheese from the Pyrenees and apple and fig puff pastry or pies.