Meal and wine pairing
Photo by Yosoynuts(CC BY-ND 2.0)
https://www.flickr.com/photos/yosoynuts/4094595898/
Pan-fried goose foie gras with spices
Served hot.
Synonyms:
- Pan-seared goose foie gras with spices
- Sautéed goose foie gras with spices
This dish pairs well with 5 drinks :
Drinks and wines types
Alsace Grand cru Riesling Vendanges tardives
Sweet and Medium-sweet white wines
Serve at 08-10°C ou 46-50 °F.
> see moreCoteaux de l’Aubance
Sweet and Medium-sweet white wines
Serve at 09-11°C ou 48-52 °F.
Pair with a wine of at least 4 years old.
Aging potential (estimation) : 10 to 20 years old and more.
Coteaux du Layon
Sweet and Medium-sweet white wines
Serve at 08-10°C ou 46-50 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 20 to 50 years old and more.
Jurançon
Sweet and Medium-sweet white wines
Serve at 09-11°C ou 48-52 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 10 to 25 years old.
Saumur Blanc
Still white wines
Serve at 10-12°C ou 50-54 °F.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old.
Pair with a wine over 3 years old.
Aging potential (estimation) : 10 to 20 years old.