Meal and wine pairing
Photo by Ernesto Andrade(CC BY-ND 2.0)
https://www.flickr.com/photos/dongkwan/2148959495/
Sautéed duck foie gras escalope with caramelized onion jam
Synonyms:
- Pan-fried duck foie gras escalope with caramelized onion jam
- Pan-roasted duck foie gras escalope with caramelized onion jam
- Pan-seared duck foie gras escalope with caramelized onion jam
This dish pairs well with 11 drinks :
Drinks and wines types
Alsace Riesling Vendanges tardives
Sweet and Medium-sweet white wines
Serve at 08-10°C ou 46-50 °F.
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Mistelles, fortified wines
Serve at 14-16°C ou 57-61 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 to 20 years old.
Bordeaux Haut-Benauge
Still white wines
Serve at 07-09°C ou 45-48 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.
Côtes de Bordeaux Saint-Macaire Blanc Moelleux
Sweet and Medium-sweet white wines
Serve at 08-10°C ou 46-50 °F.
Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old.
Imperial stout
Beers
Serve at 11-13°C ou 52-55 °F.
May be called Russian Imperial Stout (RIS).
Pineau des Charentes Blanc Très vieux
Mistelles, fortified wines
Serve at 12-14°C ou 54-57 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 years old and more.
Once you open the bottle, consume it within 12 months.
Pineau des Charentes Rosé Très vieux
Mistelles, fortified wines
Serve at 12-14°C ou 54-57 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 years old and more.
Once you open the bottle, consume it within 12 months.
Rosette
Sweet and Medium-sweet white wines
Serve at 08-10°C ou 46-50 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 6 to 10 years old.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 10 to 20 years old.