Staff Training Sheet

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Sweet Wines: 

 

Château Jeanneret Sauternes

Wagner Vidal Blanc Ice Wine

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Origin: Finger Lakes, New York (USA)
Grape: Vidal Blanc
Style: Ice Wine (dessert wine)

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Key Points to Know

• Production: Grapes are harvested frozen on the vine → super concentrated sugars.

• Flavor Profile: Honey, apricot, tropical fruit, candied citrus, balanced by bright acidity.

• Sweetness Level: Very sweet, but acidity keeps it from being cloying.

• Body: Rich and luscious, velvety mouthfeel.

• Alcohol: Lower than table wines (usually 9–12%).

Food Pairings

• Blue cheese, foie gras, pâté.

• Fruit tarts, cheesecake, crème brûlée.

• Great with spicy dishes (Thai, Indian) as a contrast.

Selling Tips

• Position as a luxury, special-occasion treat.

• Mention the rarity: true ice wines are difficult and risky to produce.

• Suggest it as a dessert replacement or a wine for sharing.

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Château Jeannonier Sauternes

Origin: Bordeaux, France (Sauternes AOC)
Grapes: Primarily Sémillon, with Sauvignon Blanc & Muscadelle.
Style: Botrytized dessert wine.

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Key Points to Know

• Production: Grapes affected by noble rot (Botrytis cinerea) → concentrates sugars and flavors.

• Flavor Profile: Honey, marmalade, apricot, dried fruit, saffron, vanilla, toasted nuts.

• Sweetness Level: Sweet but complex, layered, and elegant.

• Body: Full-bodied, silky, luxurious texture.

• Aging Potential: Can age for decades, gaining deeper caramel and nutty notes.

Food Pairings

• Classic: foie gras.

• Blue cheeses like Roquefort.

• Almond cakes, tarte tatin, poached pears.

• Try as an aperitif with salty snacks (prosciutto, Marcona almonds).

Selling Tips

• Emphasize history and prestige: Sauternes is one of the world’s great dessert wines.

• Suggest it as a memorable end to a meal.

• Mention it pairs beautifully with both sweet and savory dishes.