Food and wine pairing
Photo de Kurman Communications, Inc. (CC BY 2.0)
ajoutée le 23/12/2025
https://www.flickr.com/photos/kurmanphotos/50429436487/
Sautéed duck foie gras escalope with caramelized apples
Synonyms
- Pan-fried duck foie gras escalope with caramelized apples
- Pan-roasted duck foie gras escalope with caramelized apples
- Pan-seared duck foie gras escalope with caramelized apples
This dish pairs well with 27 drinks :
Still white wine(s)
Barsac
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
>dish info
Still red wine(s)
White sparkling wine(s)
Coteaux de l'Aubance
Sweet and Medium-sweet white wine(s)
Serve at 09-11°C or 48-52 °F.
Prefer a pairing with a medium-sweet or a sweet wine.
>dish info
Coteaux du Layon
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a medium-sweet or a sweet wine.
>dish info
Ice cider
Cider(s) / Perry / Mead
Serve at 06-09°C or 43-48 °F.
Once you open the bottle, consume it within 3 weeks.
>dish info
Beer(s)
Montlouis sur Loire moelleux
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
>dish infoPommeau
Mistelle(s), fortified wine(s)
Serve at 08-10°C or 46-50 °F.
Once you open the bottle, consume it within 6 months.
>dish info
Sauternes
Sweet and Medium-sweet white wine(s)
Serve at 08-12°C or 46-54 °F.
Prefer a pairing with a wine over 8 years old.
>dish info