Which Wine to Serve With Foie Gas?

REGIONAL PAIRING: SOUTH-WEST FRANCE!

With food and wine pairings, it is very rare to go wrong with a regional pairing. A wine from the South-West France is a sure bet for foie gras from the Périgord. Which of the wide range of South-West wines should you choose? Classic pairings suggest sweet wines of Monbazillac, Jurançon or a late harvest Gaillac, not forgetting a sweet Pacherenc-du-Vic-Bilh. With these appellations, one seeks to find the unctuousness, richness and also the fatness of the dish. The sweet notes and the hint of acidity that these wines provide are thus very well combined. Also botrytised sweet wines from Sauternes and Barsac would pair well with foie gras. Our selection of Sauternes and Monbazillac wines:

SWEET WHITE WINE

A sweet white wine, either young or aged, is a wonderful option for a successful pairing with foie gras that is not pan-fried. Late harvest wines, botrytised wines or Vin de Paille from Jura are recommended. For a match beyond the French borders, German late harvest Riesling wines are superb candidates! The wines from these appellations have a nice acidity and the residual sugar is moderate compared to Sauternes or Monbazillac. Alsace Grand Cru, sweet Vouvray, Coteaux du Layon, Coteaux de l'Aubance or Quarts-de-Chaume from the Loire Valley also meet the criteria perfectly. These wines combine smoothness and freshness.

DRY WHITE WINE FOR THE STARTER!

Sweet and semi-dry wines go well with foie gras, of course! If foie gras is served as an aperitif or starter, however, it is not recommended to accompany it with a sweet wine. The best option is a strong and aromatic dry white wine. Indeed, the famous foie gras is often enjoyed at the beginning of the meal. If accompanied by a sweet wine, the latter risks annihilating the subtle flavours of the wines that will be served later. Your taste buds may become tired and saturated before you have even tasted the main course! Some dry white wines are full-bodied and powerful, and their rich texture matches the smoothness of the foie gras. The buttery and spicy flavours of these wines underline the sweetness of the foie gras. Among them, white Loire wines such as Savennières, Saumur or Vouvray are excellent candidates. Arbois from Jura, Pessac-Léognan or Saint-Joseph also go well with this fine dish, as do Meursault or Châteauneuf-du-Pape, for added prestige!

Tip: Why not serve the foie gras between the main course and the dessert for a smooth transition?

CHAMPAGNE FOR A BIT OF A KICK!

To ensure consistency, opt for a Champagne to accompany your foie gras. Foie gras, like Champagne, is often served as an aperitif or starter. What's more, they make a superb pairing! Indeed, the Champagne bubbles give just the right amount of kick to awaken the softness and smoothness of the foie gras. In terms of tasting order, it is best to opt for a crescendo of wines, from the aperitif to the dessert. Brut Nature, Extra Brut or Brut Champagnes pair very well with the dish. A Blanc de Noirs Champagne, made from Pinot Meunier and Pinot Noir grapes, has a powerful and vinous side that goes wonderfully with foie gras. With foie gras mi-cuit, Champagne and its aromatic purity constitutes a successful pairing!

PAN-FRIED FOIE GRAS AND RED WINE

For those who love red wine, it is possible to match them with foie gras, but be careful! The tannins present in red wines do not go well with foie gras, giving it an unpleasant taste. It is therefore better to make this pairing with pan-fried foie gras, preferably with aged red wines. Older vintages have a finesse and delicacy that go hand in hand with the dish. The tannins are indeed well melted. Harsh wines should be avoided at all costs. Red wines to be enjoyed with pan-fried foie gras are those from the Médoc, Haut-Médoc, Pomerol and Saint-Émilion, for a typical south-western match. Chinon and Saumur wines from the Loire Valley are also good options, as the tannins in these wines are subtle. The density of the foie gras calls for a wine of the same calibre, so you could even enjoy it with an aged red Châteauneuf-du-Pape.