Foie gras pairs perfectly with very different wines. Even though it is traditionally served with a sweet white wine (semi-sweet) or a liqueur wine (sweet, sugary), pairing foie gras with a semi-dry or dry white wine, or even with a red wine, is not a matter of bad taste. Discover the versatility of foie gras by pairing it with sweet white wines, robust reds, or lighter white wines.

Foie gras and dry or semi-dry white wines

A dry or off-dry white wine, especially if served with a sweet condiment such as fig chutney or onion confit, is also a wise pairing with foie gras. The white wines from the South-West of France, such as a wine from Bergerac, Côtes de Gascogne, or Gaillac, are also often highly appreciated. It is of course also possible to choose a dry white wine from Alsace like Riesling, Gewurztraminer, Sylvaner, or Pinot blanc. The pairing with a dry white wine is interesting, but on the condition of avoiding wines with too much acidity.

Foie gras and red wine 

Serving red wine with foie gras was rare just a few years ago, but is becoming increasingly common, including in fine dining restaurants. This pairing helps to avoid overwhelming the palate when foie gras is served as a starter, while revealing its flavors. In this case, it is highly recommended to choose an excellent aged red wine, such as a good Bordeaux, a Pomerol, or a Saint-Emilion. One should avoid wines that are too green and too light.