NEW RELEASE

Château Suduiraut releases a new range of dry white wines

"Blanc Sec de Suduiraut" becomes "Lions de Suduiraut Bordeaux Blanc Sec"
"Château Suduiraut Vieilles Vignes Grand Vin Blanc Sec" and "Château Suduiraut Pur Sémillon Grand Vin Blanc Sec" were created in 2020

Discover the video presenting the new labels for the range:
https://www.youtube.com/watch?v=0Uv65FUdftk


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Discover

A harmonious blend

of colour, taste and complexity

A harmonious blend

of colour, taste and complexity


A palette of extraordinary aromas

The style of Suduiraut wines is built around a balance between minerality, elegance and concentration giving them a superb olfactory richness in a whole range of nuances.


Each aroma is exquisitely pure and precise. Suduiraut wines contain certain distinctive aromas that are highly characteristic of Sauternes: pineapple, mango, apricot, vanilla, candied lemon, bitter orange, saffron, beeswax and cinnamon.

The wines are also outstanding for their consistent freshness which, depending on the year, is provided by hints of mint, herbal fragrances or mineral notes.


How to serve and savour


Sauternes must be served chilled but not ice-cold (around 10°C and up to 14°C for the older Sauternes). Its luminous beauty and aromatic richness are even more evident after being decanted, as this lets the wine breathe and enhances its fragrance.


Pairing

Sauternes is a wine that can be enjoyed in many different ways: either with a meal as an ideal accompaniment for a wide variety of dishes, as a flavourful aperitif or as an immensely subtle liqueur. In the past it was considered to be principally a dessert wine, then an indispensable partner to foie gras. But in fact its structure and smoothness make it an ideal match for a wide variety of dishes: seafood, white meat, ethnic cuisine with mild spices (saffron, ginger) and also cheeses. The style of Château Suduiraut's wines can be paired with very varied cuisines according to the wine's age, such as gourmet, traditional, seafood or Asian, by offsetting its light and spicy flavours against them.

Discover some suggestions by Pierre Montégut, Château Suduiraut's Technical Director, who is passionate about matching fine wine with haute cuisine. 

 

  • Starters : aged, cured ham, duck rillettes, fresh foie gras pan-fried with raspberries.
  • Poultry : roast turkey with morel mushrooms, duck with peaches or orange, roast poultry, curried chicken.
  • Shellfish : lobster with ginger, prawns in Thai sauce.
  • Cheeses : roquefort, Fourme d'Ambert, Chaource, ripe pressed cooked cheeses (Comté, Beaufort, Ossau-Iraty, etc.).
  • Desserts : Tarte Tatin, apricot tart, apple pie, walnut cake, almond financier, cannelés bordelais, fresh or caramelised pineapple, marinated oranges.
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