It is unlikely that you will be using a vintage Château d'Yquem to make this. Fortunately it works well with most dessert wines, including the dreaded Beaumes-de-Venise. The olive oil, however, must be of the very best quality - extra virgin, green and full of fruit -and will cost as much as a medium-priced Sauternes.
This recipe I have based on an inspired idea of Alice Waters, chef proprietor of Chez Panisse in Berkeley, California. She is one of the paramount masters of modem cooking, and her philosophy and recipes have been among my most profound influences.