Foie-gras

Foie-gras

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.

Sorted by

Wine to pair with Foie-gras

Principe Pallavicini Frascati Superiore 2014
Quantity:
7,00 €
PK --
--
Domaine Leflaive Mâcon-Verzé 2015
Quantity:
27,45 €
Exclusive
Eco / Bio
bottle x6: 26,10 €/u. (-5%)
PK --
--
Type of wine Barrel Aged White Winery Domaine Leflaive Appellation Mâcon Villages Grapes Chardonnay
Kripta Gran Reserva Brut Nature 2006
Quantity:
Exclusive
Other Vintages available: 2008
PK92
92
Type of wine Cava Winery Agustí Torelló Appellation Cava Grapes Macabeo, Xarel.lo, Parellada
Wine in moderation
Verified by VISAMasterCard SecureCodeAmerican ExpressMaestroPaypal