09/01/2026
Aline Baly at Ula and Zingari.
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 w**es.
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 w**e, not merely a dessert w**e. 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).
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 w**e 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.
For Coutet’s identity, think Botrytis, Sémillon, limestone, clay, and acidity. That’s why a good Coutet doesn’t drink simply as “sweet w**e.” The sweetness is counterweighted by acidity, giving it the ability to work with salty, savory, spicy and acidic foods. Château Coutet is a w**e of sweetness, acidity, minerality and texture that happens to be sweet. If you’re discussing Coutet over lunch or dinner, avoid the standard Sauternes and foie gras pairing. Go for 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 with Aline.
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