Definition: foie gras and wine

Which wines go well with it? The plural is required.
Sauternes or Monbazillac wines, late harvest wines from Alsace and Germany are often popular choices. The consistency, texture and sweetness of foie gras call for, demand, require sweet wines. One of the essential conditions is that these wines must be mature. When the sugars have softened, the acidity remains present and the aromas are more comfortable, the wine ultimately gains in complexity and elegance.
Often accompanied by a compote of onions, figs, red fruits, sometimes raisins or other fruits, even honey, it seems to be firmly established in the minds of consumers that foie gras is a sweet dish, to be classified in the category of delicacies, and therefore slightly sweet. This is why naturally sweet wines, including those we have listed, are the right choice.
However, a gamey, opulent red wine with character, mellow tannins and a rounded structure will delight red wine lovers.
A dry white wine will also do the trick, provided it is charismatic, round, mineral, full-bodied and, of course, acidic, which is the backbone of white wine.
Basic rules:
As a lover of unusual, distinctive and original wines, and if above all you seek to shake up conventions, surprise and captivate with unexpected choices, never forget the fundamental rules that govern the laws of wine and life in general.
Usually, we often start with a sparkling wine, which will tease the taste buds as an aperitif, or a dry, easy-drinking white wine such as Swiss Chasselas.
This is followed by white wine, red wine and sweet wine. Given that the latter is richer in sugar and often in alcohol. Implacable logic, isn't it?
Would you start by tasting a bar of chocolate before a summer salad?
Conclusion:
Foie gras and sweet wine. This pairing seems irrevocable, untouchable, so wonderful and delightful is it.
But also:
Foie gras moved to the entremets course, making way for dessert.
Throughout history, and until a few decades ago, gourmets, aesthetes, epicureans and hedonists always served foie gras at the end of a meal. As an entremets, after the cheese and before the dessert.


This delicious dish opened the way for indulgence, an ideal transition that also paved the way for pastries. Accompanied by a sweet, non-sweet wine of unrelenting finesse, such as a Coteaux de l'Aubance, a Layon, a Vouvray, a late harvest or a Grand Cru d'Alsace, or a mature Sauternes, it will offer your taste buds and, above all, the foie gras, an extraordinary complement.
Consequence:
By offering this pairing at this point in the meal, you will undoubtedly surprise your guests, but once again, you will impress them, setting yourself apart from mere lovers of good food and crossing over to the other side, forever branded as an aesthete, hedonist, or even a gourmet.
You will have respected the fundamental rules of tasting, the coherence of a dinner, created that much sought-after common thread and left a lasting impression by offering a magical solution to the tricky problem of foie gras and its pairing.
Then, after the foie gras in small portions, because it is rich:
At this point, allow yourself to be original, offer a delicacy, a special wine, a liqueur wine such as Macvin du Jura, which is monumental.