Pairs well with: foie gras, Roquefort and blue mould cheeses, sweet and salty Asian cuisine and savoury dishes.
Bordeaux AOC is a designation for wines that do not meet the requirements for a more specific designation of the region. Sweet white wines at this level may forgo the Bordeaux AOC designation and instead be designated as Bordeaux moelleux. These semi-sweet wines are produced by stopping fermentation at the required level of residual sugar and are not to be confused with the heavier liquoreux wines.
The complex sweetness of these multi-dimensional ambrosias is a gift from Botrytis cinerea, a fungus that concentrates grape flavors and sugars in the vineyard. In Moelleux, chilling, sulfur dioxide addition, sterile fermentation and even cryoextraction can be used to stop fermentation before the yeast consumes all the grape sugars.