page_title: Sauternes (wine)
section_title: History
hierarchical_section_title: Sauternes (wine) / History
caption_attribution_description: French Sauternes from the First Growth estate La Tour Blanche
context_page_description: Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Due to its climate, Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence. Even so, production is a hit-or-miss proposition, with widely varying harvests from vintage to vintage. Wines from Sauternes, especially the Premier Cru Supérieur estate Château d'Yquem, can be very expensive, largely due to the very high cost of production. Barsac lies within Sauternes and is entitled to use either name. Somewhat similar but less expensive and typically less-distinguished wines are produced in the neighboring regions of Monbazillac, Cérons, Loupiac and Cadillac. In the United States, there is a semi-generic label for sweet white dessert wines known as sauterne without the "s" at the end and uncapitalized.
context_section_description: As in most of France, viticulture is believed to have been introduced into Aquitania by the Romans. The earliest evidence of sweet wine production, however, dates only to the 17th century. While the English had been the region's primary export market since the Middle Ages, their tastes primarily ran to drier wines, starting with clairet in medieval times and eventually shifting to red claret. It was the Dutch traders of the 17th century who first developed an interest in white wine. For years they were active in the trade of German wines but production in Germany began to wane in the 17th century as the popularity of beer increased. The Dutch saw an opportunity for a new production source in Bordeaux and began investing in the planting of white grape varieties. They introduced to the region German white wine making techniques, such as halting fermentation with the use of sulphur in order to maintain residual sugar levels. One of these techniques involved taking a candle (known as a "brimstone candle") with its wick dipped in the sulphur and burned in the barrel that the wine will be fermenting in. This would leave a presence of sulphur in the barrel that the wine would slowly interact with as it was fermenting. Being an anti-microbial agent, sulphur stuns the yeast that stimulates fermentation, eventually bringing it to a halt with high levels of sugars still in the wine. The Dutch began to identify areas that could produce grapes well suited for white wine production and soon homed in on the area of Sauternes. The wine produced from this area was known as vins liquoreux but it is not clear if the Dutch were actively using nobly rotted grapes at this point.
  Wine expert Hugh Johnson has suggested that the unappealing thought of drinking wine made from fungus-infested grapes may have caused Sauternes producers to keep the use of Botrytis a secret. There are records from the 17th century that by October, Sémillon grapes were known to be infected by rot and vineyard workers had to separate rotted and clean berries but they are incomplete in regards to whether the rotted grapes were used in winemaking. By the 18th century, the practice of using nobly rotted grapes in Tokaji and Germany was well known. It seems that at this point the "unspoken secret" was more widely accepted and the reputation of Sauternes rose to rival those of the German and Hungarian dessert wines. 
  By the end of the 18th century, the region's reputation for Sauternes was internationally known: Thomas Jefferson was an avid connoisseur. Jefferson recorded that after tasting a sample of Château d'Yquem while President, George Washington immediately placed an order for 30 dozen bottles.
caption: A 1999 Sauternes from La Tour Blanche. This winery was classed Premier Cru in 1855
exif: {"Image Make": "Apple", "Image Model": "iPhone 4", "Image Orientation": "Horizontal (normal)", "Image XResolution": "72", "Image YResolution": "72", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "6.1.2", "Image DateTime": "2013:02:27 12:32:30", "Image YCbCrPositioning": "Centered", "Image ExifOffset": "192", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "676", "Thumbnail JPEGInterchangeFormatLength": "9649", "EXIF ExposureTime": "1/40", "EXIF FNumber": "14/5", "EXIF ExposureProgram": "Program Normal", "EXIF ISOSpeedRatings": "80", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2013:02:27 12:32:30", "EXIF DateTimeDigitized": "2013:02:27 12:32:30", "EXIF ComponentsConfiguration": "YCbCr", "EXIF ShutterSpeedValue": "17792/3343", "EXIF ApertureValue": "4281/1441", "EXIF BrightnessValue": "3832/915", "EXIF MeteringMode": "Pattern", "EXIF Flash": "Flash did not fire, compulsory flash mode", "EXIF FocalLength": "77/20", "EXIF SubjectArea": "[1295, 967, 699, 696]", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "2592", "EXIF ExifImageLength": "1936", "EXIF SensingMethod": "One-chip color area", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Auto", "EXIF FocalLengthIn35mmFilm": "35", "EXIF SceneCaptureType": "Standard"}