Which wine pairs with Foie Gras?

Foie gras is the French word for goose or duck liver fattened through a process known as gavage. It is an indispensable delicacy in French gastronomy and a regular presence at end-of-year celebrations. You can serve it in slices (boiled, sauteed or grilled), in pâté, mousse or terrine.

Goose foie gras has a milder, more refined and more subtle flavour, but today duck foie gras is the most common, which tastes more intense and persistent. The fat content of foie gras is very high, its flavour is rich and buttery, and the texture is velvety.

There are three grades of foie gras. Grade A foie gras has the highest quality. It is the largest, and its colour is uniform. Because of its quality, it is usually prepared as simply as possible: grilled or braised. Grade B foie gras has the same taste but has some visible veins. It is ideal for making pâté, mousses or terrines. Grade C foie gras is usually for making sauces.

You can buy foie gras raw, canned or ready-to-eat. If you choose ready-to-eat foie gras, you can choose:
- Whole foie gras - 100% foie gras consists of a whole foie gras and a seasoning or a lobe and a seasoning
- Foie gras - consisting of agglomerated pieces of lobes from different animals and a seasoning
- Foie gras en bloc - preparation of reconstituted (minced) foie gras and a seasonin
- Preparations containing more than 50% foie gras such as pâtés, mousses, terrines, and galantines

To taste this exquisite delicacy is served with lightly toasted slices of bread. Foods with sweet and slightly acidic notes are also a good idea: currants, figs, white grapes, pears, apples, mango, passion fruit or quince jams or even, for those who prefer savoury notes, confit onions, mushrooms or truffles.

And what wine to choose to balance all the fat? The classic pairing with a Sauternes wine is just perfect. This sweet white wine from the Bordeaux region is powerful yet elegant. With aromas of apricot, pineapple, passion fruit, mango, caramel, quince, hazelnut, almond and beeswax, it has the necessary sweetness, intensity and depth to stand up to the creamy, buttery richness of the foie gras.

But although foie gras and Sauternes is the most classic and traditional pairing, it is not the only one.  Any late harvest goes well, and if you never tasted a late harvest from the Tokaji wine region (Hungary), this is a great occasion.

Tokaji Aszú is a late harvest famous for its perfect balance between sweetness and acidity. With honey-like sweetness, it is a complex wine with an endless range of aromas and flavours, from fruity aromas such as peach, apricot, pear, pineapple, lime, and orange peel, to the floral and dried fruit aromas that come from ageing, among many other nuances.

Some red wines can also match, but they also have to be complex and have some evolution. In doubt, choose champagne! With goose foie gras, light and fresh champagne will go well. A duck foie gras can support more structured champagne.

Do your research and find the best pairing for you, but prefer a certified foie gras, and as you already know, you don't need to buy a Sauternes, which can be a bit more expensive. A champagne or sparkling wine that does not overload the palate and provides freshness.