What wine to serve with foie gras d'oie?
Dec 14th, 2005, 08:54 PM
#41
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Lots of choices to consider such as the classic sauternes/barsac or champagne (blanc de blancs). corton charlemagne, monbazillac, pinot gris, reisling auslese to name a few. A vertical of Yquem would be lovely.
Dec 15th, 2005, 09:40 AM
#44
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You might consider having something for guests who do not like either sweet or white wines, like me. I know one hears that sauterne goes with foie gras (or champagne, which I don't like, either), but it never would occur to me to drink that with it if I hadn't read it.
I think there are others like me who prefer red wines and just don't care for sweet wines -- ever. It would seem natural to me to serve a medium bodied red wine with foie gras, something full and maybe a little fruity. I really wouldn't serve only white wine if you are having fruit (and soft and/or strong cheeses), especially if it's very acid.
I would choose a medium-bodied red because foie gras is made from a strong-flavored organ meat, and is very fatty. These are the kinds of things I prefer to drink red wine with. I only drink white when red just really doesn't work (eg, seafood).
I would personally serve a brouilly (a full, fruity Beaujolais wine). That is one of my favorites. I think a pinot noir would also work as it is very versatile and you may be having a variety of things, and also a cabernet franc or some red wine like that.
I just like to give people choices when I entertain, and that usually means having both red and white wines (although most of the people I know now prefer red most of the time). It really is just what someone likes, you never can tell. If I were offered only sauterne or some sweet wine, I just wouldn't drink any.
I think there are others like me who prefer red wines and just don't care for sweet wines -- ever. It would seem natural to me to serve a medium bodied red wine with foie gras, something full and maybe a little fruity. I really wouldn't serve only white wine if you are having fruit (and soft and/or strong cheeses), especially if it's very acid.
I would choose a medium-bodied red because foie gras is made from a strong-flavored organ meat, and is very fatty. These are the kinds of things I prefer to drink red wine with. I only drink white when red just really doesn't work (eg, seafood).
I would personally serve a brouilly (a full, fruity Beaujolais wine). That is one of my favorites. I think a pinot noir would also work as it is very versatile and you may be having a variety of things, and also a cabernet franc or some red wine like that.
I just like to give people choices when I entertain, and that usually means having both red and white wines (although most of the people I know now prefer red most of the time). It really is just what someone likes, you never can tell. If I were offered only sauterne or some sweet wine, I just wouldn't drink any.
Dec 15th, 2005, 11:48 AM
#47
Dec 15th, 2005, 04:59 PM
#49
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Try a sweet German riesling (the best will be "Eiswein" or "Beerenauslese", "Auslese" or "Spätlese"
, in particularly if the wine had some years to mature.
, in particularly if the wine had some years to mature.
Dec 15th, 2005, 10:35 PM
#50
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CMT: The Montbazillac I had was the most beautiful gold color, more than white, almost syrupy in consistency. I found it acceptable with foie, but much preferred it as a sweet after my meal.
As for favorite pairing with foie gras-C'est un Pineau de Charente pour moi.
As for favorite pairing with foie gras-C'est un Pineau de Charente pour moi.
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