What wine to serve with foie gras d'oie?
 

I purchased a can of foie gras d'oie de Strasbourg in Paris, what wine do you recommend we serve with it? Can you recommend another little appetizer that would go well with it also?

Sauternes (or any sweet wine) goes best with foie gras. An onion "jam" would make a good accompanyment.

Stu Dudley

Either a Sauterne or a Barsac will go PERFECTLY with the foie gras.

I have a few bottles of Zeltinger Sonnenuhr Riesling Spatlese, do you suppose that would work? I've had Sauternes with fresh foie gras, but wasn't sure if the sweet wine concept worked the same with the canned product. Not particularly sweet, but do you suppose a white cote du rhone would work as well (for folks somewhat averse to sweet wines)? And, I think I'll offer french cheese and fruit, no problem with that? Thanks Stu for the onion jam idea, I'll check that out as well. And maybe a tapenade too?

Yes, with the canned Foie Gra you won't want a sweet dessert wine like a Sauterne. The Spatlese or a Trocken would work nicely.

No tapenade with the foie gras.

Anoter wine, if you do have those with an aversion to sweet wine - is a Gewurztraminer - it is not as sweet as the sauternes.

>>Yes, with the canned Foie Gra you won't want a sweet dessert wine like a Sauterne.<<

Iloveitalymore:

I think annielad might get confused by your responses - you suggested a Sauterne in one of your posts, and not a Sauternes in another....

Stu Dudley

I've had a couple of chefs in the Dordogne suggest that I not get a sweet wine if I also have a sweet accompanyment

Dudley,

If you read carefully, I realized that she was having canned foie gras. Not those fresh foie gras that are seared or terrrine-based. In my experience canned foie gras are somewhat pate-like in form, taste and consistency. They are, therefore, not as fatty or as rich as the fresh ones that generally goes very well with rich, thick and very sweet wines like the Sauterne or a Barsac.

Hence, I agreed with the less rich, less sweet Spatlkese and threw in a Trocken, if available.

Another vote for a Gewurztraminer. ince the foie gras is from Alsace, it would be perfectly appropriate.

Pacherenc du Vic-Bilh Saint-Martin 2002 will do you proud. Seconding the onion confit.

Make sure you get the sweet Pacherenc; there's a dry one too.

Another good option is the sweet Jurancon

Onion confit is a little strong I think. Personally I much prefer some fruit with it. Try sautéed apples.

Ratio of foie gras to onion confit: 18 to 1.

Hi

Haven't tried it with gerwurztraminer : wouldn't it be a little too spicy ?

In this area, the normal wine to take with it is one of the muscat wines , say Muscat de Lunel.

Peter

Hi AL,

Foie gras, even the canned stuff, is very mild in flavor and unctuous (fatty).

It goes well with sweet white wines because the sugar and fruit stand up well to the fat.

>I have a few bottles of Zeltinger Sonnenuhr Riesling Spatlese, do you suppose that would work? <

If that's what you have, serve it.

>...do you suppose a white cote du rhone would work as well (for folks somewhat averse to sweet wines)? <

Sure. Don't let them have too much of the foie gras, though.

>I think I'll offer french cheese and fruit,

I suggest mild cheeses; nothing very powerful

>...maybe a tapenade too?

I think that that will be too strongly flavored.

You might want to consider a bottle of Monbazillac with the foie gras.

Good eating.

((I))

I'm not quite sure what you mean about offering cheese and fruit, but if you want to be "French" about it, then don't serve the cheese at the same time as the foie gras. The onion confit is a good idea, as many have said, and caramelised apples or figs are also good accompaniments. Brioche is a nice alternative to bread, if you can find it.
It's also nice to sprinkle the foie gras with a few grains of course rock or sea salt. Pink peppercorns are another flavour that work well. The main thing is to keep things as simple as possible!
I second the recommendation for Montbazillac - it is a great wine to serve with foie gras

In my very limited experience having foie gras d'oie (once barely poached in a broth, and once lightly seared), I think the wine was called Monbazillac, or maybe that's where it was from. It was a very sweet fragrant white wine, but not a very strong sweet wine like an after-dinner wine. I liked it, but found it odd with the foie gras. I think I would've preferred to have the dinner wine with the foie gras, and then have the Monbazillac for dessert.

...."I'm not quite sure what you mean about offering cheese and fruit, but if you want to be "French" about it, then don't serve the cheese at the same time as the foie gras."....

I'm just having a few folks over after a Xmas concert, so this is just appetizers and wine. A tin of foie gras (not fresh foie gras), some little toasts, mild cheeses (or maybe Gougeres), fruit, a little onion confit, and either the Spatlese I have, or I'll check out one of the wines at the store tonight. Or maybe champagne? Thanks, and Joyeux Noel. annieladd

Perhaps a Late Harvest Riesling. Not as sweet as a Sauternes or Barsac.

And if you insist on serving Champagne, we'll need directions to your house.

JQ

The chef at our favorite restaurant serves his foie gras with thinly sliced mango, believe it or not. I never would have thought they would go together until I tasted it. It's positively wonderful. :)