Of course a Sauternes or Barsac great growth can be tasted on its own. Their character and opulence are such that they do not necessarily require any accompaniment. Such pleasures have been enjoyed for a long time by our northern neighbours, at the end of a cold winter's afternoon in England, Sweden or Germany - as well as in the summer under the arbour or in the summerhouse.

Certain critics grumble that this is the only way to appreciate these great sweet wines . their extreme sweetness makes them incompatible with most food combinations. Nowadays, these dubious beliefs, which seem like unfounded prejudice, have been demolished by a number of faithful wine lovers and creative chefs. They do not advocate just any old combination but have carried out research into blends, using the principles of taste physiology, and following a study of exotic culinary traditions which, for centuries, have combined spices and sugars, poultry and sweet wines, cereals and fruits, almonds and bitter oranges. Two principal types of association stand out based on contrast; where the opposing ingredients of a dish and a wine mingle in a dialectic of pleasure, or complementary harmony when ingredients from the same family are brought together sweet plus sweet, fruity plus fruity. In both cases, all of the ingredients are involved in the synergy.