Food and wine pairing
Photo de kennejima (CC BY 2.0)
ajoutée le 24/09/2022
https://www.flickr.com/photos/kennejima/11335318136/
Sautéed duck foie gras escalope with porcini mushrooms
Synonyms
- Pan-fried duck foie gras escalope with porcini mushrooms
- Pan-roasted duck foie gras escalope with porcini mushrooms
- Pan-seared duck foie gras escalope with porcini mushrooms
This dish pairs well with 58 drinks :
Beaujolais rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Prefer a pairing with a wine aged 1 to 2 years old.
>dish info
Cérons
Sweet and Medium-sweet white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine of at least 5 years old.
>dish info
Chambertin
Still red wine(s)
Serve at 13-16°C or 55-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Chambertin-Clos de Bèze
Still red wine(s)
Serve at 13-16°C or 55-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
White sparkling wine(s)
Chapelle-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Charmes-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
