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.
Comments