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Start New ThreadAlso, is Sauterne supposed to be very sweet? i think Russkar talked about this on his post on Encore. also, how much did the bottle of Sauternes cost that goes with the foie gras?
By kevin
on Jun 18, 2002 04:06 PM
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It's sweet. The bad news is it's expensive (the good stuff). The good news is because it's so rich most people only get half bottles.
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Yes, it is one of the classic pairings with foie gras. Personally, I think it is best served with cold or lukewarm foie gras terrine rather than a seared slab.
If you are trying to mimic the effect you can use an ice wine or sweet dessert wine. Bony Doon makes a nice cheaper one.
1/1/1 we had dinner at the Hotel Bel Air and they were serving Chateau D'Yquem. With refills.
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Not sauternes jelly but the actual wine. A friend and I once tried a nice bottle of Sauternes, a Ch. Suduiraut, not inc. expensive (like an Yquem say) with foie gras and with oysters.
The foie gras was amazing (it was a cold pate of goose foie gras). What happened was the foie gras tasted much lighter than usual and the sauternes flavor also changed a bit - much lighter as well, and somehow more subtle than when one drinks it alone.
The great thing about sauternes is that a good one (especially ch d'Y)'s flavor will stay in your mouth for a good half hour after your last sip.
And a note, before the first world war, it was traditional to accompany roasts and other banquet dishes with sauternes and other late harvest grapes, not just desserts - the rage for dry whites and tannic acidic wines to the exclusion of wines such as sauternes and tokaji esszencia (sp?) dates from the '20's. So have an open mind. Will tell you that the pairing of oysters with a decent sauternes, quite nice - lobster is more of aclassic as is sauced crayfish.
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Very interesting never thought about pairing sauterne jelly with foie gras, would be interested to hear how well/poorly the two work together.
As far as cost for a bottle of sauterne, the grand dame chateau d'yquem (late mid - late 90s) runs about $100+ for a half bottle depending on the vintage. Also consider other producers which will likely be a lot cheaper, not as good d'yquem but will still be very enjoyable.
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This is actually a rather common pairing in French restaurants. L'Orangerie features this on their menu occasionally, and you can regularly find it on the menu at Jeanty at Jack's and Postrio in San Francisco. Quail stuffed with foie-gras in sauternes jelly is quite delicious.
Certain vintages of Rieussec are excellent (I have two bottles of the 1988 in my "cellar") and compare favorably with d'Yquem at only a fraction of the cost of d'Yquem. I also recommend Suduiraut and Climens. '88 and '89 are great vintages, and 2001 is supposed to be excellent, too. If you're looking for something to consume now, go with an '88 or '89 as these wines have turned that gorgeous honey golden color and are at the peak of their flavor right now. Younger (pale yellow like a lite beer) sauternes aren't quite as mellow or complex.
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hey chris just saw this posting that's been bumped after close to a decade, are you still posting on these boards???
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The cost of Sauterne is problematic, but also of concern is age. They really need at least five years of bottle age. Most of what's out at the shops is really too young. Maybe a 97 Suduiraut, or something older. Younger Late Harvest Chenin Blanc also does pretty well.
There are a few New World stickies that drink pretty well young, Elderton, Peter Lehmann, or even Beringer Nightengale.
A bite of Ken Franks' Foie Gras with a sip of Sauterne is a match made in heaven.
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Sweet sauces, Jams, fruit reductions all go well with Seared Foie Gras. Encore has a glass of Sauterne available for 12- which is the route I chose, which you could split for two.
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12 bucks? so i take it that it isn't the pricey (over 100 bucks for a half-bottle) Chateau d' Yem (sp?) type of Sauternes that others have spoken about?
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A chilled Sauterne (properly aged d'Yquem is best, Suduirant is also fine - at a much lower cost) with a properly seared foie gras accompanied by a fruit based sauce is the classic presentation and pairing.
It's my opinion (everybody has one) that there exists no better marraige of food and wine than that of foie gras and Y'Quem... but everyone has their own tastes, in fact if I had a choice for my final meal, this pairing would be a major part of it.
If you haven't had the foie gras/Sauterne combo you must try it. The sweetness of the wine is the PERFECT accompaniment to the rich velvety texture of a seared foie gras... mmmmmm. :)
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About a year ago, I had a wine pairing menu at La Toque. The foie gras was matched with a 1997 Soulez Savenniers, Clos du Papillon from the Loire. Pretty damn good.
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You can use most dessert style wines. I am in Australia and will use a Brown Brothers wine. Orange Muscat & Flora. It is a Victorian wine and yes I have loved Château d'Yquem but to drink only it is so expensive.
On top of the duck liver pate I make I will put the sauterne jelly with some red currrants (fresh) to offset the sweetness. Totally delicious
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where do you get your duck liver pate from in Australia? is it foie gras, imported from France?
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