Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Wine >
Oct 17, 2010 07:30 PM

Pairing Foie Gras With (Fortified) Wine [moved from Home Cooking board]

I would not drink sherry with a dessert, and I like port only with Roquefort cheese.

  1. Click to Upload a photo (10 MB limit)
  1. port and foie gras - with brioche

    9 Replies
    1. re: Cynsa

      Thanks for the recommendation. Never tried it before; now I shall.

      1. re: Cynsa

        Cynsa, does the higher alcohol content in port clash at all with the foie gras? The reason I ask is that someone on CH recommended Pineau des Charentes with foie gras, and I found it to be a horrible combination because of the higher alcohol content in the PdC.

        Buttertart, sorry to highjack your thread.

        1. re: souschef

          I've found it to be a lovely pairing...

            1. re: buttertart

              My thoughts exactly, but I do intend to try Cynsa's recommendation.

                1. re: buttertart

                  Though Sauternes is not fortified. Not sure why the OP has that as a condition. I agree about the pairing; I love foie with any of the late harvest whites - Sauternes, Coteaux du Layon, Tokaji Aszu, etc...

                  1. re: sbp

                    Unfortunately (since this thread was split from another board) I did not get a chance to submit a clear first post, and I obviously did not choose a good title for this thread. My intent was not to ask for recommendations on pairing fortified wine with foie gras; instead, I was looking for comments on the pairing. This was because I thought the combination with Pineau de Charentes was horrible, but guster4lovers thought it was great. In addition, Cynsa recommended port, another fortified wine. So I was wondering what everyone else thought. I hope that clarifies it.

                2. re: souschef

                  Perhaps the most successful foie pairing I've ever had was a smoked foie gras dish paired with Pineau des Charentes at Manresa in Los Gatos, CA in 2007.

              1. "I would not drink sherry with a dessert, . . ."

                Have you had Pedro Ximénez? Sweet with dark brown spices and flavors like mollassas, fig, raisin. It would certainly work well with pumpkin or apple pie.

                As for the foie gras pairing, Eiswein has worked for me in the past.

                2 Replies
                1. re: Chinon00

                  No, I have not tried that sherry. I tend to think of sherry as something you sip before a meal, but if it is sweet I see how it would go with dessert.

                  1. re: souschef

                    Ah, some PX (Pedro Ximenez) could be in your future! I'd love to try this with foie gras, but I tend to fall back on the ne plus ultra of pairings: foie gras and Sauternes. By the way, if you ever get a chance, try the very concentrated PX (almost molasses-y, and not really for foie gras) called Venerable by the House of Domecq. It's thrilling. I've used it as a pairing with handmade chocolates, as syrup for pumpkin pancakes, body paint...

                2. not fortified, but the perfect pairing with foie gras is VT Pinot Gris from Zind-Humbrecht.

                  4 Replies
                  1. re: jock

                    Do you prefer the VT, in sweetness, to the Zind-Hambrecht SGN (Selection de Grains Nobles) with foie gras?

                    1. re: maria lorraine

                      for me definitely yes. i find SGN and Sauternes so rich when combined with the richness of foie gras it becomes overwhelming.

                      1. re: jock

                        The pairing needs acid because of the high content of the foie gras. That's why in most pairings, acid in some form, like aged Jerez vinegar or fruit or fruit juice, is added to the sauce accompanying the foie gras. With the addition of acid, the sweetness of the wine is reduced. High-acid Sauternes or other botrytised late-harvest wines are often fine without additional acid in the sauce.

                      2. re: maria lorraine

                        I prefer VT also. When I was in Alsace, I often had Gewurtz (non-VT or SGN) paired with foie gras, which I though worked well. Agree completely that wine needs good acidity.

                    2. Muscat des Baumes de Venise is a delicious pairing with Foie Gras. ;)

                      1. Not exactly fortified but if you must serve a sweet wine with foie gras, try a four or five puttonyos Tokaji Aszu. Alsatian late-harvest Gewurztraminier and Pinot Gris -- especially the barely sweet ones -- can also be excellent.

                        Among fortified wines, fine amontillado can make a very fine match, though you'd want to ramp back on the sweet sides and sauces.

                        6 Replies
                        1. re: carswell

                          I take it you don't like sweet wines with foie gras. I once had a Brut Champagne with foie GRAS and did not like the combination, but a Demi-Sec went very well.

                          Re your point about sweet sides, I find that some chefs go overboard with the sweet sides. I have sometimes had sides that I considered too sweet for dessert.

                          1. re: souschef

                            Am not a big fan of sugary anything, though I am softening a little in my old age.

                            What I really object to, though, is starting a meal with dessert. The pairing of tooth-achingly sweet wines and foie gras accompanied by saccharine sauces and sides destroys the appetite and deadens the palate. And yet that's often how "appetizer" foie gras is served in North America. (And some Montreal restos add insult to injury by following it with a "trou normand" of commercial sherbet doused or not in alcohol. <shudder>)

                            There are exceptions, of course. Friends and I once began a spring equinox meal with a whole roasted foie gras accompanied by caramelized baby turnips and served with an only slightly sweet Condrieu doux, an exquisite pairing I can taste to this day.

                            But on the whole, give me a dry wine with good acidity (a fine old white Burgundy if you're treating) and a preparation that doesn't involve fruit or sugar.

                            1. re: carswell

                              Once at a very fancy French restaurant in New Jersey I was served foie gras with sickly sweet sides, followed by veal sweetbreads with too-sweet sides, followed by a too-sweet Grand Marnier soufflé. Dinner was a sugar overload. It was a corporate dinner at which I was a guest, so I had to grin and bear it.

                              I wonder why any chef would serve a sweet garnish with sweetbreads. It was as bad, but in a different way, as a restaurant in Montreal where I was served sweetbreads with chorizo, squid and a seafood foam. All you could taste was chorizo.

                              1. re: carswell

                                I'll risk the wrath of the gatekeepers by citing from Michael Broadbent's Vintage Wine:

                                When should you drink Sauternes? The classic combination is with foie gras or pâté at the beginning of a meal - though this rich combination tends to ruin the appetite for the rest of the menu. I personally prefer to serve it at the end with cheese. Most people, unfortunately, want to serve Sauternes with dessert. Unless all the ingredients are slightly less sugary, this simply doesn't work. What is the point of going to all the trouble of making this super-sweet wine -one glass per vine (at Yquem)- if you then turn it into a dry wine after one mouthful of a pastry chef's sweet confection? The important thing, when presented with a difficult combination, is to taste the wine first. Incidentally, I positively hate the expressions "pudding wine", and, even worse, the girlish "stickies" (ugh!).

                                1. re: RicRios

                                  Why worry about the gatekeepers! Broadbent does have a point. As much as I enjoy Sauternes with foie gras, it is a tough act to follow as it is hard to then serve a dry wine. The next course too must be chosen with care.

                                  I do know some East Indians who start dinner with something sweet. BUT, they then move on to blindingly hot rot-your-guts food (which I detest as I can't tolerate it) where you cannot miss the heat. I still refuse to believe you can taste anything when food is that hot.

                                  1. re: RicRios

                                    You won't get any argument from me. I agree with Broadbent.

                                    My favorite preparation for foie gras is the classic terrine. and I like an agredoux accompaniment rather than a totally sweet.