The essential amuse-bouche for festive meals

A melt-in-the-mouth piece of foie gras on toasted toast: the perfect start to a Christmas or New Year’s Eve meal.

Foie gras and sweet wine go well together. A hint of sugar compliments the foie gras toast nicely. For a perfect match, however, it’s best to choose wines that are not too high in residual sugar and have retained a certain acidity.

Foie gras-Sauternes pairings are an excellent option for those who don’t shy away from the opulence and sweetness of this exceptional wine. This pairing works even better if the foie gras is accompanied by a touch of acidity.

Which wines to serve with foie gras toast?

Sweet Vouvray, Loire wine

It’s a well-known fact that sweet wines go very well with foie gras, and Vouvray moelleux is no exception.

Made from Chenin grapes and benefiting from Botrytis, Vouvray moelleux is a grand wine for laying down. When young, the nose reveals notes of acacia and white-fleshed fruits such as apple and pear. Hints of honey, tobacco and quince jam are signs of great aromatic richness.

The sweet Vouvray wines strike a subtle balance between sweetness and liveliness, with a long finish.

It should be noted that the sugar content of Vouvrays varies greatly from one producer to another and according to the vintage.

Late-harvest Gewurztraminer for a singular pairing

Gewurztraminer is a very rich, sweet Alsace wine with characteristic aromas reminiscent of rose and lychee.

Its aromas are more concentrated, with nuances of spice, honey and candied fruit for the richest of them. Late harvest Gewurztraminer is highly aromatic and improves with age. Ideally, it should be eaten when ripe.

Powerful yet smooth, what more could you ask for to accompany foie gras?

Fruity and mellow, it’s the perfect accompaniment to traditional foie gras toasts.

Champagne, the must-have for the festive season

It’s impossible to avoid pairing with Champagne during the festive season.

Here, pair with a Champagne featuring a higher proportion of Pinot Noir, or directly with a Blanc de Noirs. Its windier, less acidic character than that of Chardonnay goes very well with foie gras and grilled toast.

It doesn’t matter how much sugar is added, raw or off-dry, as it will blend in with the richness of the foie gras. The bubbles bring a certain lightness to this aperitif or starter appetizer, while their unctuousness reflects its gourmet side.

If you don’t want to do things by halves, you can opt for a vintage Champagne!