Bordeaux's sweet spot

Edward Narby, Berry Brothers & Rudd's Hong Kong-based corporate account manager, has noticed a rising interest in Sauternes in China – "though not to the consumption levels of dry reds and whites," he says. He identifies several reasons for the change. "The emphasis on food and wine-matching with Sauternes – it goes particularly well with aromatic and spicy dishes, with the sweetness acting as a great complement to spice, which can often overpower red wines."

Baudry and her cohorts have also paired sweet Bordeaux with seafood and found them to be agreeable to the broader Asian palate. "We have paired sweet Bordeaux with oysters, then lobster and finally a smoked saffron fish," she says. "Very beautiful chords showed the guests the sweet wine's pairing abilities thanks to its aromatic complexity, with a variety of textures and tastes."

Narby also believes the region's dining culture matches well with the libation: "The tradition of Chinese dining, where lots of dishes are served at once, also works with sweet wine, as it is surprisingly versatile. There's also a psychological edge to Sauternes – gold is such a positive colour, too."

But what about the commonly held belief that alpha males don't touch the sweet stuff? "The notion of Sauternes being a more female-friendly libation is completely unfounded," he says. "In tastings, I see that everyone enjoys these wines now. Real men drink rosé – they are drinking sweet Bordeaux, too."