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