Wine Pairing for Chef Tony's Beef Filet with Vodka Butter Poached Lobster Seared Foie-Gras

This is a tricky one because there are a plethora of flavors and textures happening in this recipe for the gourmand. This meal is the definition of

SWEET and SAVORY.



And so, because this is varied, I suggest my favorite: an aged Bordeaux.



Think Pichon Longueville Comtesse de Lalande.





 

When one wants to pair a wine with foie gras …you would usually go with a Sauterne but in this case, it would be too sweet during dinner.

 


Also, if in the mood, Champagne

would also be a brilliant choice

for this meal.



Of course, I would go with a fine vintage champagne, Dom Perignon. But a Blanc de Blanc would also work well.









'Grab yourself a bottle and prepare your kitchen for Chef Tony's Beef Filet with Vodka Butter Poached Lobster Seared Foie-Gras in a Pomegranate'









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