Foie Gras Truffle

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 Foie Gras With Truffles · Truffle Foie Gras · Foie Gras Scallop With Truffle Juice +1 more Foie Gras With Truffles · Truffle Foie Gras · Foie Gras Scallop With Truffle Juice · Foie Gras Truffle With Bread, Onion Marmalade

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 Foie Gras With Truffles · Truffle Foie Gras · Foie Gras Truffle With Bread, Onion Marmalade

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 Foie Gras With Truffles · Truffle Foie Gras · Foie Gras Truffle With Bread, Onion Marmalade

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 Foie Gras With Truffles · Foie Gras Terrine With Truffle · Truffle Foie Gras

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 Foie Gras With Truffles · Truffle Foie Gras · Foie Gras Truffle With Bread, Onion Marmalade

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

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.

France's most northeastern wine region — single-varietal whites from Riesling, Pinot Gris, Gewürztraminer, and more. Aromatic, structured, sometimes off-dry, always food-friendly.

Red · Medium · Dry

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

Bordeaux's Right Bank jewel — Merlot-dominated blends on iron-rich clay, producing wines of plush richness and remarkable longevity. The reference for elegant Merlot.