Aside from the ordinary pairings, which are the best wines to serve with foie gras?
1. Champagne: there are many options and while one can go on about the vintage or dosage, these are not obstacles, and the wine will simply “melt” away the fat of the dish. A Blanc de Noir brut (produced from Pinot Noir and/or Pinot Meunier) appears to be the best option. Opt for champagne with a very fine bubble, since coarser bubbles won’t work well with the texture of foie gras.
2. White Moelleux: this is the best-known pairing, but in our opinion, not always the most powerful, since the combination of the wine and foie gras could become too heavy on the palate. Choose wines not too high in residual sugar, with a good acidity (Jurançon, Vouvray and Montlouis).
Also don’t forget Alsace and its Late Harvests made from Gewürztraminer or Pinot Gris – an even better pairing with goose liver foie gras. Or perhaps try a semi-dry wine from the Loire, which will pair well due to its acidity and relatively subtle sweetness.
1 – Bordeaux (red): when these wines are mature (at least 15 years old), the tannins blend well with the smoothness of foie gras, proving pleasant opposites. However, avoid too young wines that are heavily oaked, since this will dry out the taste. The pairing works better with duck liver than goose liver.
2 – Dry white: opt for a somewhat bigger and fatter white wine. Three recommended options: Burgundy (Meursault, Chassagne-Montrachet and Puligny-Montrachet), Châteauneuf-du-Pape (especially those with plenty of Roussanne) and Roussette de Savoie. Pinot Gris from Alsace is another suitable option.
Also try: red wines from southwest France (Madiran, Bergerac and Cahors) or certain reds from Côtes de Provence, containing a big proportion of Cabernet Sauvignon. But whatever the appellation, the wines should be at least 10 years old.
Not recommended: Pinot Noirs (Burgundy or elsewhere) are too delicate for the fatty structure of foie gras. Avoid wines that are too soft or too high in sugar, since the combination will « kill » the palate.