Yquem By The Glass program begins in Paris and Monaco

When one thinks of ‘by the glass’ wine selections, the great growths rarely come to mind.  Even more rarely do the incomparable sweet wines of Sauternes appear.

Pierre Lurton of Chateau d’Yquem asks the simple question: “Why not?”

Why should guests at great restaurants be denied the experience of enjoying a superb glass of Sauternes, one of the world’s greatest sweet wines, simply because they cannot easily consume a full bottle?

With this in mind, Lurton announced a new initiative, “Yquem By The Glass”, in selected restaurants in Europe.

We have selected several establishments in Paris, Monaco, and the Alps with fairly different profiles. They will offer you the opportunity to taste Yquem in settings that are new, and in tune with our wine. As you enjoy your glass, you will delight in discovering this rare wine and experiencing an unforgettable moment:

“All of a sudden, your palate becomes a palace fit to welcome the absolute sovereign of all beverages.” (Frederic Dard)

In Paris, Castel, the Cristal Room at Baccarat, the incomparable Restaurant Pierre Gagnaire, Le Griffonnier, and Le Bistrot Volnay are featuring the “Yquem By The Glass” program.

In Monaco, the Bar Américain and Le Grill de l’Hôtel de Paris are featuring the program.

In the Alpes region, Restaurant La Saulire in Courchevel and Restaurant/Hotel Flocons de Sel in Megeve will feature “Yquem By The Glass”.

On the Varennes-Vauzelles road to Paris, Restaurant Le Bengy will also offer “Yquem By The Glass”.

Jayne Anson, of Decanter magazine, applauded the initiative and complimented Chateau d'Yquem, as the acknowledged leader of the AOC Sauternes, on taking this step to showcase the sweet wines of Bordeaux.

Lurton responded that all the other chateaux around d’Yquem are happy and excited about the program—the appellation is really a small community of close neighbors, he says---and feel that with d’Yquem as the locomotive their wines will benefit as well from the exposure.

To another question about the maintenance of the wine after opening a bottle, Lurton responded that Chateau d’Yquem’s natural balance of acidity and sugar allows a bottle to maintain its fresh liveliness for three to four days under refrigeration, even in the absence of inert gas dispensers, and thus the wine is perfectly suited for a wine-by-the-glass program.

Lurton emphasized that this program vastly expanded the opportunities to enjoy the particular splendor and elegance of Sauternes—what one participant described as “nectar in a glass”---in the hands of creative restaurateurs who will offer the wine dynamically interacting with their food preparations and presentations.  (The combination of Chateau d’Yquem with the incomparable cuisine of Pierre Gagnaire alone brings a shiver of excitement to any gastronome.)

Lurton praised Chateau Yquem’s versatility and elegance when he cited the 1989 vintage with sweetbreads and cream; the amazing ability of Yquem to bridge the sweet, spicy and salty flavors of Asian food; and the simple, pure delight of a delicate crepe with a single slice of fresh orange (but not sugar) with a glass of 1990 Yquem.  He also suggested that Yquem is easier to serve with spicy and savory foods, and can be difficult with overly sweet desserts because of the clashing sugars.

For now, the “Yquem By The Glass” has begun in the aforementioned restaurants in Paris, Monaco and the Alpes.  But questions are coming in from everywhere:  “When and where will this be available in London?”  “Is this program coming to fine restaurants in the United States?”  So you might very well see “Yquem By The Glass” in a fine restaurant near you.  And to quote Shakespeare, albeit in a different context, that would be “a consummation devoutly to be wished.”