My partner and I have been mulling over a bottle of 67 Yquem that we have had for a few years, she celebrate a landmark birthday this year and the 67 has got to go.... Now, she does not eat Foie gras, typically a must with Yquem.. We are thinking of coming up with a great egg and truffle dish to start of with, I think the truffle might over power the wine though... We can then save the other half of the wine for the end.... Anyone have any other ideas?.

If its a full bottle, and only two of you; why limit it to dessert, cheese or foie? Why not pln a whole menu around the bottle. The acidity and sugar allows many, many options for pairing, don't pigeon hole the wine.

Agreed, a great sweet wine like this can really let you get creative with foods that do not normally pair well with wine (salty dishes, heavily flavored ethnic cuisine, etc).

But no matter what you decide, please let us know how it turns out. Sounds like it will be special no matter what you decide to pair the Yquem with!

Actually, we found a chap that infuses eggs with truffles, he places the egss in with truffles for a period of time, then magically the egss are infused with the truffles before cooking. He recommends that we toss them through a pasta and nothing else, we are going to give it a test run and see.... We are also leaning towards an abalone dish, it gives that subtle taste we are after, I don't want to over power the wine, and the flavours need to fit together. Desert is locked away, Tart Tatin....

Good lord.Â

Jeremiah Tower did an "all Sauternes" meal at Chez Panisse when he was there, sometime in the 70s, and it is in the Chez Panisse Menu Cookbook...don't know if it is on line or not. He had all sorts of things to pair with sweet wines. Cream sauces or the like also might work well. Since you've avoided the usual creme caramel or custard for dessert, I would consider a light fish in a cream sauce. Victorian menus often paired Sauternes with the fish, but it was usually the current vintage.

Do post a tasting note!