Meal and wine pairing
Photo by Lou Stejskal(CC BY 2.0)
https://www.flickr.com/photos/loustejskal/11455217845/
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 vinegarThis dish pairs well with 4 drinks :
Drinks and wines types
Coteaux du Layon
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Can be drunk from : 5 years.
Aging potential (estimation) : 20 to 50 years old and more.
Madiran
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.
Meursault Blanc
Still white wine(s)
Serve at 12-14°C or 54-57 °F.
Can be drunk from : 4 years.
Aging potential (estimation) : 7 to 12 years old.
Saint-Julien
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Can be drunk from : 5 years, 8 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth.