Meal and wine pairing
Photo by Ernesto Andrade(CC BY-ND 2.0)
https://www.flickr.com/photos/dongkwan/2148959495/
Pan fried duck foie gras escalope with caramelized onion jam
Synonyms: Pan fried duck foie gras escalope with onion marmelade / Pan seared duck foie gras escalope with caramelized onion jam / Pan seared duck foie gras escalope with onion marmeladeThis dish pairs well with:
Wine colors
Alsace Vendanges Tardives Riesling
White
Serve at 10-12. °C (50-54 °F)
Main grape variety: Riesling
“ Prefer a pairing with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old. ”
Banyuls Rimage
Red
Serve at 14-16. °C (57-61 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 to 20 years old. ”
Bordeaux Haut-Benauge
White
Serve at 07-09. °C (45-48 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old. ”
Côtes de Bordeaux Saint-Macaire Moelleux
White
Serve at 08-10. °C (46-50 °F)
“ Prefer a pairing with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 8 years old. ”
Pineau des Charentes Très vieux
White
Serve at 12-14. °C (54-57 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 years old and more.
Once you open the bottle, consume it within 12 months. ”
Pineau des Charentes Rosé Très vieux
Rosé
Serve at 12-14. °C (54-57 °F)
“ Can be drunk as soon as it is marketed.
Aging potential (estimation) : 10 years old and more.
Once you open the bottle, consume it within 12 months. ”
Rosette
White
Serve at 08-10. °C (46-50 °F)
“ Pair with a wine of at least 3 years old.
Aging potential (estimation) : 6 to 10 years old. ”