Meal and wine pairing
Photo by Yosoynuts(CC BY-ND 2.0)
https://www.flickr.com/photos/yosoynuts/4094595898/
Sautéed duck foie gras escalope with balsamic vinegar
Synonyms:
- Pan-fried duck foie gras escalope with balsamic vinegar
- Pan-roasted duck foie gras escalope with balsamic vinegar
- Pan-seared duck foie gras escalope with balsamic vinegar
This dish pairs well with 4 drinks :
Drinks and wines types
Madiran
Still red wines
Serve at 16-18°C ou 61-64 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 8 to 12 years old.
Meursault Blanc
Still white wines
Serve at 12-14°C ou 54-57 °F.
Pair with a wine of at least 4 years old.
Aging potential (estimation) : 7 to 12 years old.
Saint-Julien
Still red wines
Serve at 15-17°C ou 59-63 °F.
Pair with a wine of at least 5 years old, 8 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 20 to 50 years old and more.