<![CDATA[Ula - Culture]]>Tue, 08 Sep 2026 19:12:49 -0700Weebly<![CDATA[ChAteau Coutet at Ula]]>Mon, 31 Aug 2026 22:16:21 GMThttps://www.ulasf.com/culture/chateau-coutet-at-ula

​ChAteau Coutet at Ula

Chateau Coutet is from Barsac, Bordeaux and is one of the historic estates of Barsac, Sauternes, Premier Grand Cru Classé 1855.  The estate is particularly associated with freshness, minerality and acidity balancing substantial botrytized sweetness. The name Coutet derives from the Gascon word for knife, an appropriate reference to the wine's “cutting” freshness.

For Coutet's identity, think Botrytis, Sémillon, limestone, clay, and acidity.  That's why a good Coutet doesn't drink simply as “sweet wine.” The sweetness is counterweighted by acidity, giving it the ability to work with salty, savory, spicy and acidic foods.  Château Coutet is a wine of sweetness, acidity, minerality and texture that happens to be sweet.

The wines you should know are Chateau Coutet, Cuvée Madame, Opalie de Château Coutet, and Chartreuse de Coutet.

Chateau Coutet, the flagship wine. This is the wine to understand first. Botrytized sweet white, traditionally dominated by Sémillon with Sauvignon Blanc and Muscadelle, with the combination of richness and acidity that defines Barsac. Think: honey, apricot, peach, citrus, spice, botrytis, mineral freshness.  And don't think only dessert. Château Coutet has specifically championed lobster, shellfish, roast chicken/turkey, curries, Asian food, cheese and strawberries with Coutet.

Cuvée Madame, this is the prestige and concentration wine you should know. It dates to the period when Madame Rolland-Guy owned Château Coutet and is made in very small quantities. It is known for extraordinary concentration, complexity, persistence and balance. Cuvée Madame is an excellent avenue of conversation for talking about old vintages.

Opalie de Chateau Coutet, this is the dry white expression of Coutet.  It was introduced with the 2010 vintage and is made from Sémillon and Sauvignon Blanc from selected parcels. The estate describes it as an expression of the same clay-limestone terroir but in a dry, mineral style. Very interesting for a restaurant, because Opalie gives you a completely different way to talk about Coutet with food.  One can approach it like a dry Bordeaux Blanc.  2025 is the first Opalie vintage with Sémillon and Sauvignon Blanc at 50/50. 

​Chartreuse de Coutet, the second wine produced since 1977. It generally offers a somewhat more accessible expression of the estate, with honeyed, round and suave characteristics.

If you're discussing Coutet over lunch or dinner, avoid the standard Sauternes and foie gras pairing.  Go after the Coutet and food with contrasting elements—salt, bitterness, acidity, spice—to create a more interesting pairing.  That's where you can have a genuinely interesting and fun lunch or dinner party.

]]><![CDATA[Aline Baly at Ula]]>Mon, 31 Aug 2026 22:07:23 GMThttps://www.ulasf.com/culture/aline-baly-at-ula
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Aline Baly at Ula

Aline Baly is the third-generation co-owner and international ambassador of Château Coutet, the Premier Grand Cru Classé of Barsac. With an American business education and deep Bordeaux family heritage, she has played a major role in bringing a modern, gastronomic perspective to Coutet and to Barsac wines.  Marcel Baly, the grandfather of Aline Baly, acquired Château Coutet in 1977.  Aline's entry into the family business is a great story. In 2005, she helped her uncle at a London wine event, translating and pouring Château Coutet. She has said that the experience made her realize she wanted to become involved in the family estate. She subsequently pursued her MBA and moved to Bordeaux in 2008.  Today, the Baly family's management is essentially two generations working together: Aline with her father Dominique and uncle Philippe. Aline has described the division as her father focusing on long-term strategy, Philippe on operations and logistics, and herself on marketing and communications.

Aline has spent much of her career communicating Coutet internationally.  The important thing about Aline professionally: she is an evangelist for Sauternes and Barsac as a food wine, not merely a dessert wine. Her philosophy is essentially: traditions exist, but there are no rules.  The food-pairing philosophy is contrast, texture, and acidity, rather than simply matching sweetness with sweetness. Coutet food pairing favorites have included: lobster (signature Coutet pairing), roast turkey, shellfish, roast chicken, spicy asian cuisine, cheese (particularly blue and aged cheeses), and fresh strawberries.  Coutet lobster philosophy is particularly interesting: the sweetness of lobster meat complements the wine while the texture creates contrast. Turkey works differently—the savory, salty character creates contrast against Coutet's sweetness.

If you're discussing Coutet over lunch or dinner, avoid the standard Sauternes and foie gras pairing.  Go after the Coutet and food with contrasting elements—salt, bitterness, acidity, spice—to create a more interesting pairing.  That's where you can have a genuinely interesting and fun lunch or dinner party.
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