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Wine with foie gras. - Page 2

post #16 of 26
4/13/10 at 5:45pm
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.

pussy.
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post #17 of 26
4/13/10 at 5:46pm
/thread
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post #18 of 26
4/13/10 at 5:55pm
Thread Starter 
Quote:
Originally Posted by gomestar View Post
/thread
fegato grasso.
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post #19 of 26
4/13/10 at 6:45pm
Isn't Alsatian Riesling the answer to everything?
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post #20 of 26
4/13/10 at 6:51pm
Quote:
Originally Posted by Manton View Post
Isn't Alsatian Riesling the answer to everything?

German.
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post #21 of 26
4/13/10 at 6:56pm
seriously, i'd let the accompaniment direct the wine to a great extent. michel richard used to make a really nice dish with robuchon mashed potatoes sandwiching seared foie lightly crisped under a salamander and then a bit of demi ... that was a really nice big burg (hello cali pinot!) dish, though it would have been good with a fairly light cab/bordeaux. and come to think of it, maybe Chinon/Cab franc?. if there's going to be any fruit in the dish, as current fashion seems to dictate, then i'm afraid you'll probably want to go with a wine with some sweetness. I like the idea of an alsatian riesling (or even a slightly sweet pinot gris), but i could also see a german riesling with some acidity matched with some foie dishes.
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post #22 of 26
4/13/10 at 7:00pm
I will drink Bordeaux with almsot anything.
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post #23 of 26
4/13/10 at 7:03pm
I'm not totally certain about a chinon/cab franc. A good number of my recent Chinons have been heavy on the green side (I even wrote down light vegetable stew as a nose on a Chinon), and I just can't see how they could really harmonize with some foie. I could be (and often am) totally wrong, but I'm just pondering this one.


C Von Schubert from Germany, a vote.
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post #24 of 26
4/13/10 at 7:13pm
Quote:
Originally Posted by iammatt View Post
I have a case of Morgon Cote de Py from Foillard at home. Perhaps that would work well.

One of my favourites! Not so sure I'd fancy it with foie gras though.

Try a rich, slightly off-dry Alsace pinot gris. Zind-Humbrecht is best for this sort of thing. Otherwise a dry Alsace or Austrian Riesling goes well. (I prefer dry German riesling with fresher, greener stuff.)

I've never tried Madiran with foie gras but it sounds as if it could be interesting.
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post #25 of 26
4/13/10 at 7:39pm
Thread Starter 
Quote:
Originally Posted by Manton View Post
Isn't Alsatian Riesling the answer to everything?
It is usually my answer to everything. I think I am looking for a red wine, though.
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post #26 of 26
4/13/10 at 7:53pm
Obviously:

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