Whether raw, cooked or semi-cooked, in a cloth, in sauce, each cook has his or her personal recipe, inherited or transformed from that of his or her grandmother or a friend. A misunderstood classic, a contested star abroad for its method of production, foie gras and wine know each other well.
Our recommendations for successful agreements
You can see a good foie gras: uniform color and smooth appearance. On the palate, foie gras is a balance between finesse and power, a unique dish that you can accompany with fig for a touch of sweetness, redcurrant for a touch of acidity, or simply spice up with a touch of pepper and salt. On the wine side, the pairing will be full of contrasts: the sweet or even sweet whites in fact magnify the fatty, salty and rich side of the foie gras. If you prefer foie gras at the start of your meal, opt for a white wine with discreet sugar, such as a sweet Loire, a Jurançon or a Côtes de Gascogne. This will allow you to continue the meal without having that feeling of saturation!
CHATEAU DE VALMER – VOUVRAY MOELLEUX 2009 – WHITE
LOIRE, Vouvray
And when foie gras appears on the dish, pan-fried for example as for a tournedos rossini recipe, a change of direction is required on the wine side! With beef, the change in texture of the foie gras and its cooking, which reveal more animal notes, we switch to red. Don’t go for a power bomb, rather a Bordeaux like a Saint-Emilion or a Pomerol, if possible from a vintage of a few years.
CHÂTEAU VIEUX RIVALLON – CHÂTEAU VIEUX RIVALLON 2005 – RED
BORDEAUX, Saint-Emilion grand cru