Wine & Food

Snooth User: Sven Akkermans

Wine suggestions from list for wine/food pairing

Posted by Sven Akkermans, Dec 29, 2016.

I'm looking for two wine suggestions for a dinner soon.
First off, I'm looking to pair a bottle of red wine with a first course mi-cuit foie gras and second course pheasant, dauphine potato, chicory and parsnip. Hoping you guys have a good suggestion from my options. If none of the options are especially well-suited, what would you recommend?
My options are:
2006 Domaine Dublere Les Poutures, Pommard Premier Cru, France
2009 Grupo Bodegas Olarra Clasico Reserva, Rioja DOCa, Spain
2008 Chateau Labegorce-Zede, Margaux, France
2010 Vignobles Rollet Chateau La Fourquerie, Cotes de Castillon, France
2009 Chateau le Puy Cuvee Emilien, Cotes de Francs, France
2006 Sylvain Cathiard Aux Murgers, Nuits-Saint-Georges Premier Cru, France
2006 Chateau d'Arsac, Margaux, France
Second, I have two potential options for a dessert wine.
The dessert is a creme of chocolate, with yogurt, a crumble of coffee and a berry jell.
The two options are:
(1) A Barbeito Tinta Negra Colheita, Madeira,
(2) a Red Grenache, LA VINYETA SERENO 2009
Are any of these two wines suited? If not, what else would you recommend? I have limited access to both cooled strong drinks and more strong liquor as brandy.


Reply by dmcker, Dec 31, 2016.

Nice challenge, and would ordinarily have plenty to say, unfortunately I won't be able to spend the time answering today. When is the meal?

You might ask GregT for his reactions to your matching options.  ;-)

Reply by JonDerry, Dec 31, 2016.

Not sure the reds would be ideal with the foie gras. If you can, try a Riesling or Champagne.

Id go with the Cathiard Red Burgundy with the pheasant, that should be really nice.

Finally, dessert sounds suitable for the Madeira

Reply by Really Big Al, Dec 31, 2016.

With the chocolate dessert, I would suggest a nice sherry or a port; choosing between the two you have on hand, I would select the Maderia.

Based on my limited tasting of fine French wines, I would select one of the Margaux region wines for the main course pairing.  Champagne would be very appropriate with the foie gras, as JD suggested.  I personally don't like foie gras one bit though.

Reply by juls31, Jan 17, 2017.

Sounds great, foie gras paired well with a medium bodied red like Pinot Noir, Gamay...

As far as the second course is concerned, Burgundy wine is perfect with pheasant, dauphnoise potatoes with Cabernet Sauvignon. Hope the dinner will be a success.

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