Meal and wine pairing
Photo by Tjeerd Wiersma(CC BY 2.0)
https://www.flickr.com/photos/tjeerd/49429116871/
Sautéed duck foie gras escalope with cinnamon
Synonyms:
- Pan-fried duck foie gras escalope with cinnamon
- Pan-roasted duck foie gras escalope with cinnamon
- Pan-seared duck foie gras escalope with cinnamon
This dish pairs well with 6 drinks :
Drinks and wines types
Alsace Gewurztraminer Vendanges tardives
Vins moelleux et liquoreux blancs
Serve at 08-10°C ou 46-50 °F.
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Rosette
Vins moelleux et liquoreux blancs
Serve at 08-10°C ou 46-50 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 6 to 10 years old.
Saint-Estèphe
Vins tranquilles rouges
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 20 years old and more.