Château Suduiraut – Part II

Welcome to our video podcast: Château Suduiraut – Part II – Video Show #70.

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The idea that wine was meant to pair harmoniously with food can sometimes create obvious misconceptions. For instance, in the case of Sauternes, one might automatically assume that because of its inherent sweetness, the wine can only be paired properly with desserts. As it turns out, inventive food and wine pairings can be genuine discoveries, as we were to learn by matching Sichuan Chinese food with Sauternes.

Join us as we visit Bordeaux’s Restaurant Au Bonheur du Palais. Beginning in the kitchen and proceeding into the dining room, we’ll see how Chef Shan creates cuisine to compliment and support several vintages of Ch. Suduiraut. Join us, along with Chef Shan, AXA’s Christian Seely, and Suduiraut’s Pierre Montégut, as we discover that while good wine and food matches are sometimes born, more often than not they are made.

For More Info on Château Suduiraut:

The sponsor of this video is Millesima, Fine Wine Merchants:

4 Responses to “Château Suduiraut – Part II”

  1. 1 curious Jun 7th, 2009 at 7:36 pm

    Hi Guys,

    Just wanted to give you a heads up on the video podcasts.
    I really enjoy them as as a bonus to the audio content. Recently it looks like the iTunes feed got an episode that isn’t on the website. L’Ecole No. 41 – Part II showed up in May as Episode 68 but it doesn’t seem to be here.

    Keep up the good work and get well Brian

  2. 2 curious Jun 7th, 2009 at 7:41 pm

    oops, it does appear to be in the past episodes list but just absent from the main page. The numbering of the video shows is off as a result.
    Next time I’ll look a bit harder, cheers!

  3. 3 GrapeRadio Bunch Jun 10th, 2009 at 8:17 pm



  4. 4 Baileys Wine Merchants in Beccles UK Oct 22nd, 2010 at 10:22 pm

    Hi there, You’re totally right about sweet wines. We supply wines from Spain, a country that has a lot of sun and therefore a high sweetness value. We constantly have to point out that wines are far more than just dry, medium and sweet. The barrel fermentation process provides us with excellent parallel aroma’s, spices and oakiness in our wines and these fabulous flavours are what the brain associates with complimentary flavours within our dishes. Carefully designing sauces can create superb marriages between meats and sweet wines, especially within Asian food … mmmm !

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