Available only in print. Published 2000.
No. 53 Sauternes
$13.00Price
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