Karen Barnes
 
June 21, 2012 | Karen Barnes

Foie Gras Wine Pairing

The staff had an amazing experience yesterday at the Tasting Room - Laurel Pine of Mirepoix came by and did a pairing session of her foie gras with Bourassa wines.  Bourassa wines will be featured with the foie gras at a private event tonight - one of the last "hurrahs" for foie gras in California. As of July 1st, foie gras can no longer be produced or sold in California.  French for "fat liver", foie gras is made from the liver of a duck or goose that has been specially fattened.

Julie (owner of Cooking with Julie), Vic and Laurel
 

The tradition of foie gras has been traced back to ancient Greece - some say they birds at that time were fattened naturally but we will never really know how it all began.  All we know is that the end product is amazing - we had several different dishes that we were pairing with the wines and our choices were amazing.  Our Chardonnay was a natural choice for the salt-cured, lavender foie gras on crostini and the Syrah sang with the brioche sandwich of foie gras mousse, seared foie gras, duck bacon, spicy tomato jam and mache (picture below).  As far as a culinary experience, we will all remember it as one of the best we have ever had!

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