What wine to serve with foie gras d'oie?
Dec 14th, 2005, 05:36 AM
#22
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Despite tradition, I have never been able to stomach a Sauternes or the like with foie gras, especially foie gras d'oie, which is richer to may taste than foie gras de canard. Monbazillac is a better, lighter pairing for me.
I also love to buck tradition completely and pair foie gras with a Pécharmant or Bergerac, even a Cahors.
Confit d'onion works ok, but a fig compote is way, way better. Or quince if you can find/make it.
Definitely no cheese - cheese and foie gras do not mix at all.
I also love to buck tradition completely and pair foie gras with a Pécharmant or Bergerac, even a Cahors.
Confit d'onion works ok, but a fig compote is way, way better. Or quince if you can find/make it.
Definitely no cheese - cheese and foie gras do not mix at all.
Dec 14th, 2005, 06:20 AM
#23
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article in today's paper re current re foie gras production issues: http://www.nytimes.com/2005/12/14/di...nd&emc=rss
Dec 14th, 2005, 08:11 AM
#25
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It may be, ira, but it's certainly very common in my neighborhood in the Dordogne.
I think Sauterne is absolutely cloying with foie gras, even though I know that's what you're "supposed" to drink with it. A nice red I think cuts the richness of the foie.
I think Sauterne is absolutely cloying with foie gras, even though I know that's what you're "supposed" to drink with it. A nice red I think cuts the richness of the foie.
Dec 14th, 2005, 11:57 AM
#28
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I like the idea of fig compote with foie gras (the fresh kind that's seared with and not the canned one).
To me, nothing beats having the f.g. with a fine sticky, especially a Rieussec (2001 vintage has been hailed by some respected critics to be the greatest Suterne ever - 100 points Wine Spectator) or, as the previous poster suggested, a D'Yquem. As appetizers, the combination, to me, really sets up the palate and the appetite for the main courses.
Wines from Barsac, entitled to use the Sauterne appelation (but not vice versa), is a little lighter than a Sauterne and almost always less expensive. Some of thm are very good and these may be better with the canned f.g.
To me, nothing beats having the f.g. with a fine sticky, especially a Rieussec (2001 vintage has been hailed by some respected critics to be the greatest Suterne ever - 100 points Wine Spectator) or, as the previous poster suggested, a D'Yquem. As appetizers, the combination, to me, really sets up the palate and the appetite for the main courses.
Wines from Barsac, entitled to use the Sauterne appelation (but not vice versa), is a little lighter than a Sauterne and almost always less expensive. Some of thm are very good and these may be better with the canned f.g.
Dec 14th, 2005, 12:07 PM
#31
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Hi StCirq
>A nice red I think cuts the richness of the foie.<
Of course, each of us have our own taste buds. I find that foie gras, like butter and aged soft cheeses, vitiates the flavors of reds.
I shall, however, open a Cahors the next time I have both a bottle of Cahors and some foie gras at the same time.
I have been saving the foie gras and Monbazillac for my LW and I to have this xmas.
PS SauterneS (DOC) is not the same as Sauterne.
>A nice red I think cuts the richness of the foie.<
Of course, each of us have our own taste buds. I find that foie gras, like butter and aged soft cheeses, vitiates the flavors of reds.
I shall, however, open a Cahors the next time I have both a bottle of Cahors and some foie gras at the same time.
I have been saving the foie gras and Monbazillac for my LW and I to have this xmas.
PS SauterneS (DOC) is not the same as Sauterne.
Dec 14th, 2005, 12:18 PM
#32
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Hi annieladd. This summer I made a really simple snack using the canned foie gras that everybody loved, I am probably a total barbarian, but I prefer the canned to the fresh lobe, and I prefer champagne rather than sweet wine also.
I bought some really good fresh French baguettes (the thin ones), cut them down the middle, toasted them lightly and spread them with some soft butter and drizzled them lightly with Lyles Golden Syrup (almost a cross between honey and caramel. Topped them off with curls of foie gras and oven roasted fresh figs and a sprinkle of sea salt.
I bought some really good fresh French baguettes (the thin ones), cut them down the middle, toasted them lightly and spread them with some soft butter and drizzled them lightly with Lyles Golden Syrup (almost a cross between honey and caramel. Topped them off with curls of foie gras and oven roasted fresh figs and a sprinkle of sea salt.
Dec 14th, 2005, 12:28 PM
#33
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"SauterneS (DOC) is not the same as Sauterne"
Agree. I just got excited with the topic and to take the opportunity to clarify, I meant SauterneS and not sauterne (which often referred to US produced Sauternes-type wines using local grapes and are generally of low quality when compared to the real thing).
Agree. I just got excited with the topic and to take the opportunity to clarify, I meant SauterneS and not sauterne (which often referred to US produced Sauternes-type wines using local grapes and are generally of low quality when compared to the real thing).
Dec 14th, 2005, 05:03 PM
#39
The perfect wine for foie gras is, in my opinion, a Champagne demi-sec (which is actually sweet, despite being called 'half-dry' in translation). Dry white wines are OK, but they blend in with or cover up the foie gras flavor, while sweet wines enhance it.
Reds, I think, are risky, because for some people the red wine's tannins cause a bitter off-taste in the foie gras. This may be a genetic tasting variant in the taster, by the way, so many people will be immune to the effect.
I think the sensation of the bubbles in my mouth make the sparkling wines taste better with foie gras than the still white wines, but anyone who passed up an Yquem would be a fool.
The popularity of brut Champagne and the bias for dry wines in general may make finding a demi-sec Champagne difficult. A sweet sparkling Vouvray would also be great, but would also be hard to find. In case of failure to find any sweet sparkling wine, using a sweet accompaniment to the foie gras and a dry champagne would do.
Reds, I think, are risky, because for some people the red wine's tannins cause a bitter off-taste in the foie gras. This may be a genetic tasting variant in the taster, by the way, so many people will be immune to the effect.
I think the sensation of the bubbles in my mouth make the sparkling wines taste better with foie gras than the still white wines, but anyone who passed up an Yquem would be a fool.
The popularity of brut Champagne and the bias for dry wines in general may make finding a demi-sec Champagne difficult. A sweet sparkling Vouvray would also be great, but would also be hard to find. In case of failure to find any sweet sparkling wine, using a sweet accompaniment to the foie gras and a dry champagne would do.
