Meal and wine pairing
Photo by Naotake Murayama(CC BY 2.0)
https://www.flickr.com/photos/naotakem/5245443405/
Pan fried duck foie gras escalope with figs
Synonyms: Pan seared duck foie gras escalope with figsThis dish pairs well with:
Wine colors
Alsace Pinot gris
White
Serve at 08-10. °C (46-50 °F)
Main grape variety: Pinot gris
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”
Arbois
Red
Serve at 13-15. °C (55-59 °F)
“ Pair with a dominant Pinot noir grape.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 3 to 7 years old. ”
Côtes de Bergerac Moelleux
White
Serve at 08-10. °C (46-50 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old. ”
Côtes du Jura
White
Serve at 14-16. °C (57-61 °F)
“ Prefer a pairing with a dominant Chardonnay grape.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 5 to 10 years old. ”
Muscat de Mireval
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 10 years old. ”
Rosette
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 6 to 10 years old. ”