Wine with foie gras.

[itsstillmatt]

I no longer love sweet wines with foie gras. What should I try next? What are your favorites?

 

[gomestar]

I have heard of Champagne going well.

And Amarone.

 

[Piobaire]

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.

 

[Concordia]

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 patÃ

s (de compagne, etc.), a Julienas and a baguette make good company over an outdoor lunch.

 

[gomestar]

Originally Posted by Piobaire

I usually have a Cali Pinot, to tell you the truth.

you have Cali Pinot with cereal.

 

[lawyerdad]

Originally Posted by gomestar

you have Cali Pinot with cereal.

This is my favorite snark of the day.

 

[Piobaire]

Originally Posted by gomestar

you have Cali Pinot with cereal.

You, don't hate.

Originally Posted by lawyerdad

This is my favorite snark of the day.

You, don't encourage him.

 

[gomestar]

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.

 

[Aaron01]

Brandy perhaps.

 

[Concordia]

Fino sherry? Not sure if the flavors would meld well but the acidity is a good first step.

 

[itsstillmatt]

Originally Posted by Concordia

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 patÃ

s (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.

 

[Concordia]

Originally Posted by iammatt

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.

 

[itsstillmatt]

Originally Posted by Concordia

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.

 

[Concordia]

But before going too far out on that branch, a big cru Beaujolais would be a logical first thing to try.

 

[itsstillmatt]

Originally Posted by Concordia

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.