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 apricot compote
Served hot.
Synonyms:
- Pan-seared goose foie gras with apricot compote
- Sautéed goose foie gras with apricot compote
This dish pairs well with 2 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 moreAlsace Pinot gris
Still white wines
Serve at 08-10°C ou 46-50 °F.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 3 to 10 years old.
Pair with a wine over 3 years old.
Aging potential (estimation) : 10 to 20 years old.