Pinot Noir and fois gras en torchon?

[Aldous]

Hi all,

As a relative neophyte when it comes to food and wine pairing, I thought I'd ask around on these forums for some advice on an upcoming dinner party.

I have as the main components of a dish a pomegranate-cured duck breast and a slice of foie gras prepared en torchon. The dominant flavours in the duck are, other than pomegranate, anise and a bit of spice from szechwan peppercorns. It is served with a pomegrante glaze, which is basically a thick pomegranate syrup.

The wine that I proposed to serve with this is a 2003 Macrostie Pinot Noir Carneros (Carneros is the vine region the wine is made from, which merely distinguishes it from Macrostie's other releases).

What is your take on serving foie, even though it is not the main component, with a pinot noir? I haven't tasted the wine, unfortunately, but I have had the duck with another pinot noir and it seems to my rather untrained palate a good rendition of the classic pinot-duck pairing.

Any thoughts would be appreciated.

Aldous

Edited February 23, 2006 by Aldous (log)

[SBonner]

I like the pairing Carmeros Pinot's work well with duck and I think the foie gras will only enhance the subtle earthy notes in the Pinot. Let us know how it works.

Stephen

Vancouver

Edited February 23, 2006 by SBonner (log)

[Craig Camp]

Actually, this dish sounds like it was designed with pinot noir in mind. Please take into account that I think this about most dishes.

[JohnL]

Sounds pretty good.

I also believe that Pinot Noir is probably the single most versatile red wine for food pairing.

key factor is the type of Pinot.

This dish is definitely made for a vibrant young pinot with some richness.

let us know how it worked fore you!