The foie gras is a classic dish of French cuisine and a must for festive occasions. It can be eaten raw, half-cooked, cooked, fresh, canned, alone, or as an accompaniment with other dishes. The foie gras from Relais Gourmet is a Basque specialty perfect for Christmas and other occasions. No matter how you consume it, it will easily match with different wines. There are however some rules to respect to avoid mistakes of taste and to accord better both foie gras and wine. For the meals including foie gras from Relais Gourmet, a mastery of the possible different types of wines is necessary. Here are some tips and tricks to better match foie gras and wine.
The classic accord of foie gras with sweet wine
The duck or goose foie gras matches perfectly with a moelleux or sweet wine. This pairing of the wine with a figs foie gras is a classic and works as much as the melting texture of the foie gras resonates harmoniously with the aromas of this wine, which contains a high concentration of sugar. To sublimate your foie gras, Sauternes and other moelleux wines are highly recommended. Nevertheless, this agreement of foie gras and sweet wine should not be served as an appetizer.
Otherwise, the sugar may flood your taste buds and prevent you from enjoying the rest of the meal and other wines on the table.
To this end, it is recommended to serve the foie gras as a dessert at the end of the meal between the chesse and the cake. Among the sweet wines that can be paired with your Relais Gourmet foie gras, we suggest you the Monbazillac, Saussignac, Rosette, which are all products from the South Bergerac vineyard.
Foie gras and red wine
If this association of red wine with foie gras was still inconceivable a short time ago, it quickly became very common at home or restaurants. The combination of red wine with foie gras as a meal opening cannot saturate the taste buds. Choose a whole duck foie gras that is slightly cooked and combine it with a slightly fresh young red wine. If you have a great red wine from a few years ago, it will be perfect to raise the aromas of foie gras.
You can also choose a more tannic red wine with a fine acidity to marry ideally with the silky and melting texture of the foie gras. Red wines which are too light or green are not recommended. Rather choose a large Bordeaux Pomerol, Cahors, St. Emilion, Madiran, Minervois Livinière, Côtes de Gascogne and Corbières Boutenac.
Dare foie gras with a dry white wine or champagne
You can always pair champagne or white chardonnay with foie gras. These associations are certainly less obvious, but they will pleasantly surprise you. For a perfect match, avoid too dry white wines which contains too much acidity. For the foie gras and champagne mixture, eat it preferably fresh and light with a duck foie gras.
