Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Wine with foie gras.
New Posts  All Forums:Forum Nav:

Wine with foie gras.

post #1 of 26
4/13/10 at 4:44pm
Thread Starter 
I no longer love sweet wines with foie gras. What should I try next? What are your favorites?
Reply
Reply
post #2 of 26
4/13/10 at 4:51pm
I have heard of Champagne going well.

And Amarone.
Reply
Reply
post #3 of 26
4/13/10 at 5:00pm
I usually have a Cali Pinot, to tell you the truth. On my B-day dinner, had the 07 ME Sauv. Blanc, and it went quite well.
Reply
Reply
post #4 of 26
4/13/10 at 5:02pm
With real foie gras, you need something substantial to cut the fat while still seeming unctuous. Sauternes, naturally, or you could experiment with rich drier Bordeaux. "Y" d'Yquem is weird but might work.

Also-- I forget the name now-- there's a genuinely strange Italian white that is fermented underground in amphorae, and supposedly made from grapes used in Roman days. No experience with that and liver, but might do well.

With more plebian patés (de compagne, etc.), a Julienas and a baguette make good company over an outdoor lunch.
Reply
Reply
post #5 of 26
4/13/10 at 5:03pm
Quote:
Originally Posted by Piobaire View Post
I usually have a Cali Pinot, to tell you the truth.

you have Cali Pinot with cereal.
Reply
Reply
post #6 of 26
4/13/10 at 5:05pm
Quote:
Originally Posted by gomestar View Post
you have Cali Pinot with cereal.

This is my favorite snark of the day.
Reply
Reply
post #7 of 26
4/13/10 at 5:09pm
Quote:
Originally Posted by gomestar View Post
you have Cali Pinot with cereal.

You, don't hate.

Quote:
Originally Posted by lawyerdad View Post
This is my favorite snark of the day.

You, don't encourage him.

Reply
Reply
post #8 of 26
4/13/10 at 5:12pm
a fruit forward new world wine makes some sense when you think about it. I would try it out, but my foie gras cup runneth empty.
Reply
Reply
post #9 of 26
4/13/10 at 5:17pm
Brandy perhaps.
Reply
Reply
post #10 of 26
4/13/10 at 5:19pm
Fino sherry? Not sure if the flavors would meld well but the acidity is a good first step.
Reply
Reply
post #11 of 26
4/13/10 at 5:24pm
Thread Starter 
Quote:
Originally Posted by Concordia View Post
With real foie gras, you need something substantial to cut the fat while still seeming unctuous. Sauternes, naturally, or you could experiment with rich drier Bordeaux. "Y" d'Yquem is weird but might work.

Also-- I forget the name now-- there's a genuinely strange Italian white that is fermented underground in amphorae, and supposedly made from grapes used in Roman days. No experience with that and liver, but might do well.

With more plebian patés (de compagne, etc.), a Julienas and a baguette make good company over an outdoor lunch.
I know it works, sometimes even magnificently, but after years of the pairing, I think I have decided that I prefer my heart attacks without the accompaniment of a diabetic coma. Anyway, maybe I will try Madiran. I know it is the traditional pairing in France, and while I generally hate wines from the Southwest, perhaps this will go nicely.
Reply
Reply
post #12 of 26
4/13/10 at 5:31pm
Quote:
Originally Posted by iammatt View Post
I know it works, sometimes even magnificently, but after years of the pairing, I think I have decided that I prefer my heart attacks without the accompaniment of a diabetic coma. Anyway, maybe I will try Madiran. I know it is the traditional pairing in France, and while I generally hate wines from the Southwest, perhaps this will go nicely.
Madiran will certainly cut through fat-- the tannin is amazing. Young-ish Bandol might be another to try in that general style.
Reply
Reply
post #13 of 26
4/13/10 at 5:33pm
Thread Starter 
Quote:
Originally Posted by Concordia View Post
Madiran will certainly cut through fat-- the tannin is amazing. Young-ish Bandol might be another to try in that general style.

Ha. Interesting. That may work well, and is not something I would have thought up. Thanks.
Reply
Reply
post #14 of 26
4/13/10 at 5:38pm
But before going too far out on that branch, a big cru Beaujolais would be a logical first thing to try.
Reply
Reply
post #15 of 26
4/13/10 at 5:43pm
Thread Starter 
Quote:
Originally Posted by Concordia View Post
But before going too far out on that branch, a big cru Beaujolais would be a logical first thing to try.
I thought I was the only one who liked Beaujolais around here. I have a case of Morgon Cote de Py from Foillard at home. Perhaps that would work well.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Wine with foie gras.