French culinary culture meets exquisite food pairing
Wine with food is nowhere more elegant in Alsace than at Foie Gras d’Alsace. Wine and food merge in this speciality to create a culinary experience full of intensity and finesse: tender duck or goose foie gras is gently marinated, mildly confit or poached and served classically with brioche or country bread as well as fruit components. The creamy mouthfeel, fine spice and subtle liver aromas make foie gras the star of every festive table – whether as an appetizer at Christmas dinner, at a wedding or as the highlight of a sophisticated menu. If you love wine with your meal, this combination will show you how regional craftsmanship, luxury and enjoyment are combined. The key to the perfect food pairing: a noble sweet, balanced white wine from Alsace.
Ideal wine pairing: Pinot Gris Vendanges Tardives d’Alsace AOC or Gewürztraminer Grand Cru d’Alsace AOC (Alsace, France)
Pinot Gris Vendanges Tardives emphasizes the butteriness and fullness of foie gras with ripe pear, tropical fruit, honey and fine herbal notes without overwhelming it. The seductive acidity absorbs the spice and salty components, while floral and ripe honey aspects highlight fruit jellies, pickled figs and brioche. The Gewürztraminer Grand Cru with rósen, lychee and spice aromas combines opulently with the creaminess of the liver, increasing complexity on the palate and bringing a touch of exoticism to the plate.
The sensory combination results in an intense yet balanced indulgence experience: the luscious body and concentrated fruit of Vendanges Tardives play around the rich, creamy texture of foie gras, while the sweetness of the wine builds an elegant bridge with fruit confits and chutneys. Acidity and minerality provide freshness on the palate, the subtle spice prolongs the interplay of bread, spices and foie gras. The Gewürztraminer Grand Cru also takes care of the aromatics, keeping the aroma of the foie gras, accompanying it with exotic fruit and ending each bite with a long-lasting, floral finish.
Further wine recommendations for this dish
Riesling Vendanges Tardives d’Alsace AOC (Alsace, France)
This noble sweet Riesling inspires with apricot, citrus and honey. Its animating acidity provides freshness, while the fruit sweetness enhances the mouthfeel and makes the foie gras an elegant pleasure highlight.
Sauternes AOC (Bordeaux, France)
The famous sweet wine from Bordeaux – with notes of noble mushroom, honey and dried apricot – makes for a classic liaison. The opulent texture and concise sweetness are the traditional counterpart to the spice and elegance of foie gras.
Muscat Vendanges Tardives d’Alsace AOC (Alsace, France)
An exclusive Muscat Vendanges Tardives brings floral, light herbal notes, delicate fruit sweetness and refreshing acidity into play. The playful nature harmonizes with pickled fruit side dishes and makes the dish look fragrant and filigree.
Tokaji Aszú 5 Puttonyos (Tokaj, Hungary)
Hungarian fine sweet wine shows itself with complex aromas of apricot, honey, nuts and botrytized grapes. With its freshness and sweet-spicy depth, Tokaji Foie Gras accompanies expressively and versatilely – an international top combination.
Chardonnay Late Harvest (California, USA)
Noble sweet Chardonnay from California brings opulence, exotic fruit and butteriness to the glass. The dish carries its natural sweetness, harmonizes with bread and fruit accessories and offers a transatlantic pairing moment.
The recipe:
Foie Gras d’Alsace
Cooking utensils
- 1 Kitchen knife & cutting board
- 1 Small mold for foie gras or mini terrine
- 1 Bowl for marinade
- 1 Aluminium foil
- 1 Pot with steamer insert or oven
- 1 Platter
Ingredients
For the foie gras
- 250 g fresh foie gras Duck or goose, if possible ready to cook
- 1 tsp salt flakes
- 1/2 tsp white pepper
- 1 Msp. Nutmeg
- 1 Pinch of sugar
- 30 Ml Alsace wine Pinot Gris or Gewürztraminer
- 1 tsp Cognac optional
For the serving suggestion
- 2 –4 slices of brioche or rustic country bread
- 2 tsp coarse sea salt Fleur de Sel
- 1 tsp ground caraway
- 2 tbsp cranberry or fig chutney
- Some gherkins or mixed pickles
Preparation
Marinate & poach foie gras
- Clean the tendons of the foie gras, rub with salt, pepper, nutmeg and sugar.
- Drizzle with wine and cognac, place in a small dish and marinate covered in the fridge for at least 6-8 hours (preferably overnight).
- Cover the tin with aluminium foil, poach in the steamer insert over gently simmering water for approx. 25–30 minutes (alternatively in the oven at 120°C in a bain-marie).
- Allow the foie gras to cool and chill for at least 2 hours. Cut into slices about 1.5cm thick.
Serve
- Toast the brioche, serve together with the foie gras, chutney, sea salt, caraway seeds and gherkins. Optionally, serve garnished with fresh herbs.
Recommended Accompaniments
- Baked brioche, lightly toasted
- Lamb’s lettuce with walnuts and pear
- Fig or cranberry chutney
