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Available only in print. Published 2000.

No. 53 Sauternes

    • Sauternes – the taste of noble rot — the terroir of sugar and how noble rot works — Sémillon, Sauvignon, and the fate of Muscadelle — the picking of only “roasted” grapes  Edward Behr
    • Recipes  Chicken “roasted” in butter with Sauternes sauce, Pears poached in red wine, Pear tart
    • Notes and Resources  Jamison Lamb  Edward Behr, Sorghum Syrup  Melissa Pasanen, Notes from Paris  Bénédict Beaugé, L’Amateur de fromage de terroir  Edward Behr, The Fight to Save Raw Milk Cheeses  Daphne Zepos
    • Book Reviews  Gerald Hirigoyen’s “The Basque Kitchen”  Edward Behr, “The Oxford Companion to Wine”  Edward Behr
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