We often think of associating foie gras with a sweet and syrupy wine but there are many other original combinations possible between wine and foie gras.
Natural Foie Gras
- Accompany your foie gras with a dry, round, soft and supple white wine. For example, a wine from the Côte de Beaune from a warm vintage which are wines with an opulent character with great aromatic generosity but little acidity. On our Wine Club, we suggest a Santenay “Charmes” 2017 from Domaine de la Crée a powerful, dense, deep, noble wine with a nose marked by floral notes (white flowers, acacia) and aromas of toast, citrus and dried fruit.
- If you prefer to associate it with a red wine, choose a wine with a nice tannic structure that will contrast with the fat of the foie gras and that will “degrease” the fat while bringing relief to the mouth. I suggest you serve this foie gras with a red Vosne Romanée “Les Chaumes” 2019 from Domaine Rion (find it on our Wine Club by clicking on the link), which will delight us with its silky tannins, a full-bodied and very aromatic wine, with flavors of cherry and strawberry, then of undergrowth as it ages.
- Foie Gras and Crémant de Bourgogne: the bubbles of the Crémant de Bourgogne Domaine Joseph Lafarge will bring freshness and balance to your foie gras. The effervescence is interesting to awaken the texture of the foie gras.
Accompanied Foie Gras
- If your foie gras is served with apple chutney, it is important to find a match that is in harmony with the sweetness of the chutney and the fat of the liver. Serve it with a sweet or mellow wine, such as Domaine Michel’s Cuvée Héritage: a wine made from botrytis grapes with a high sugar content but with a nice acid structure and intense aromas of yellow fruits, spices, honey and orange blossom.
- Foie gras and exotic fruit jam, offer this dish in agreement with a wine with a similar aromatic palette like a Pouilly Fuissé 2019 from Domaine de la Garenne (find it on our Wine Club) with exotic fruit aromas but with a nice acidic structure that will bring punch to the fat of the liver and the sugar of the jam.
Pan-fried Foie Gras
Seared Foie Gras: The richness and texture of this dish requires a wine of the same caliber. You can pair this dish with a powerful and smooth white wine with buttery and spicy flavors associated with notes of roasting, such as a Monthélie “Sous le Cellier” Domaine du Clos du Moulin aux Moines (find it on our Wine Club), which will enhance the sweetness of the foie gras.