A sweet wine made organically with no added sugar from botrytized Sauvignon Blanc, Semillon and Muscadelle grapes, fermented to 13% alcohol with 12% residual sugar. Monbazillac is traditionally served as an aperitif with appetizers, such as foie gras, prosciutto or blue cheese. It can also be enjoyed during a meal with poultry and seafood or with desserts, such as apricot tatin, poached pears, or strawberry salad.