Sauternes are traditionally served with foie gras, cheese or dessert, but can also accompany fish and seafood (such as scallops) or even chicken - creamy sauces made with ginger, honey and spices bring out the fragrance of the wine.
We had it with roquefort cheese the other night - the contrast between the saltiness of the cheese and the unctuous sweetness of this wine was stunning.
It will also go well with a steamed pudding. Coconut Raita has a recipe here for an orange, chocolate, fruit pudding (don't be put off by the Christmas tag, it works on any cold night).