This was an enlightening exercise. The 2001 Château Rayne-Vigneau had a light golden color and a mild nose of candied pineapple. On the palate, it was lively and medium sweet with a refreshing acidity on the finish.
The 1999 Château Rieussec was very different. It had a deep golden color and a more intense nose of nuts, honey and dried apricots. On the palate, it was rich with a mouthfilling, unctuous texture and a long, lingering finish.
Both wines were fantastic with the foie gras but which one did I really prefer? The Rieussec was definitively richer and more complex but the Rayne Vigneau had a freshness and acidity that worked well with a side dish of caramelized apples that we served with the foie gras.
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