Food and wine matching 101: foie gras with Sauternes. The super-smooth texture and richness of the foie gras is both complimented by the wine’s sweetness and contrasted by its acidity. For dinner on Friday night, Chateau de Rayne-Vigneau (Sauternes) 2005. Rayne-Vigneau has an enviable location, adjacent to the greatest Sauternes producer of them all, namely Yquem and the Ciron, one of the rivers of the region, while 2005 was considered an excellent vintage in Sauternes so expectations were high. Whereas Sauternes for me is normally characterised by being light and poised, I found the Rayne-Vgneau very concentrated, almost unctuous (a product of vintage?) but delicious nevertheless.