Seared Foie Gras

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Works with Seared Foie Grass · Pan Seared Rougie Foie Gras · Seared Foie Gras With Scallops +5 more Seared Foie Grass · Pan Seared Rougie Foie Gras · Seared Foie Gras With Scallops · Foie Gras And Seared Ahi Tuna · Seared Foie Gras With Balsamic Vinaigrette · Seared Foie Gras With Pear And Pomegranite Syrup · Seared Foie Gras With Salted Lemon Cream And Hazelnuts · Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Seared Foie Grass · Pan Seared Rougie Foie Gras · Seared Foie Gras With Scallops +5 more Seared Foie Grass · Pan Seared Rougie Foie Gras · Seared Foie Gras With Scallops · Foie Gras And Seared Ahi Tuna · Seared Foie Gras With Balsamic Vinaigrette · Seared Foie Gras With Pear And Pomegranite Syrup · Seared Foie Gras With Salted Lemon Cream And Hazelnuts · Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Seared Foie Grass · Pan Seared Rougie Foie Gras · Seared Foie Gras With Scallops +5 more Seared Foie Grass · Pan Seared Rougie Foie Gras · Seared Foie Gras With Scallops · Foie Gras And Seared Ahi Tuna · Seared Foie Gras With Balsamic Vinaigrette · Seared Foie Gras With Pear And Pomegranite Syrup · Seared Foie Gras With Salted Lemon Cream And Hazelnuts · Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Seared Foie Grass · Pan Seared Rougie Foie Gras · Seared Foie Gras With Scallops +5 more Seared Foie Grass · Pan Seared Rougie Foie Gras · Seared Foie Gras With Scallops · Foie Gras And Seared Ahi Tuna · Seared Foie Gras With Balsamic Vinaigrette · Seared Foie Gras With Pear And Pomegranite Syrup · Seared Foie Gras With Salted Lemon Cream And Hazelnuts · Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Seared Foie Grass · Seared Foie Gras With Scallops · Seared Foie Gras With Balsamic Vinaigrette +3 more Seared Foie Grass · Seared Foie Gras With Scallops · Seared Foie Gras With Balsamic Vinaigrette · Seared Foie Gras With Pear And Pomegranite Syrup · Seared Foie Gras With Salted Lemon Cream And Hazelnuts · Seared Foie Gras Cocoa And Hazelnut Butter Served With Grilled Figs.

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Pan Seared Rougie Foie Gras · Foie Gras And Seared Ahi Tuna

Dessert · Medium · Sweet

A style designation rather than a single wine — grapes left to over-ripen for concentrated sugar and intense flavor. Common in Riesling, Gewürztraminer, and many dessert Chardonnays. Always sweet, always memorable.

Red · Medium · Dry

Chardonnay from Burgundy — runs from steely Chablis through buttery Meursault to chiseled Puligny-Montrachet. Style varies; quality rarely disappoints.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Dessert · Medium · Sweet

Grapes frozen on the vine, pressed in winter for concentrated nectar. Honey, peach, ginger, and acid that keeps the sweetness from cloying. Sip cold, in small glasses, after dinner.

Sherry's fullest dry style — aged oxidatively from the start, no flor. Walnut, fig, leather; the wine for game and aged hard cheese.