Foie gras (fat liver) is a food product made of liver of duck or goose that has specially fattened by overfeeding with corn and cereals to obtain a liver with a rich, buttery and delicate texture. Regarded as a luxury dish, it is mainly consumed fresh, poêlé (grilled) or mi-cuit (semi-cooked) on toasted bread.
Claudio which wines would you recommend me?
Doubtlessly the oily texture of the foie-gras needs sweet white wines with good acidity such as Moscatel, maybe a Riesling of late-harvest grapes (spätlese) from the German region of Mosel with a mi-cuit foie-gras. Another interesting option is a grilled foie-gras in combination with a sweet white wine of Montsant made from raisined grapes.