Red wine w/foie gras and scallop?

P

Peter Creasey

Peter Creasey
What red wine might be recommended to go with sauteed foie gras and coquilles St Jacques with reduced chicken broth?



NOTE: We'll probably leave off the fruit compote shown in the picture.

Thanks!

. . . . . Pete
 
originally posted by Peter Creasey:
Red wine w/foie gras and scallop?
What red wine might be recommended to go with sauteed foie gras and coquilles St Jacques with reduced chicken broth?



Thanks!

. . . . . Pete
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Old Claret.
 
Given that the standard accompaniment with foie gras is a slightly sweet white wine, is there a reason you specify red? jIn terms of the ingredients listed, I might see the argument for a fatter dry white wine. But why red?
 
originally posted by SFJoe:
Old sercial.
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Good idea, but if that sauce is quite reduced, maybe old bual? The dish isn't terribly appealing, seems like something out of a time capsule.
 
Why? The dish is kind of overkill without any component lifting the others. I don't think a red will do the dish any favors. Just my $.02.
 
originally posted by Peter Creasey:

Okay!

If a white wine, a Condrieu or a Chardonnay-based wine?

. . . . . Pete
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I think sweet, but not flowery. Maureen's suggestion is a good one if pricey. There are other Alsation VTs one could do. For that matter a ZH riesling that would normally be received as too overripe I think would work here. My memory is that Thevenet used to make a dessert Chardonnay that might be interesting. But his Bongran has enough rs usually to perhaps do the trick.
 
originally posted by mark e: seems like something out of a time capsule.
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Let's see! Some other dishes that have stood the test of time -- rack of lamb, pizza, snapper meunier, wienershnitzl, hamburgers, steak, fried chicken, enchiladas, gumbo, trout almondine...to name just a few!

. . . . . Pete
 
Exactly for the reason that the dish is rich, creamy overkill I would not want a sweet wine with it (if the dish cannot be avoided altogether). This imho needs a bit of (subtle) tannic structure and acidity. Which brings me back to old Bordeaux. I tried one recently to foie gras terrine because it frequently pops up in older, mostly British, literature as one of the classic options. I quite liked it. Only works if no fruity stuff is involved in the actual dish, which seems the case here.
 
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