Aline Baly at Ula

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.