Why foie gras is not always your best option
Sweet sixteen, Sweet Georgia Brown, Sweet Home Alabama… SWEET BORDEAUX!
I am from the Loire Valley
so when it comes to sweet wines I tend to pick chenin over sauvignon (my dad would open a very good bottle of Bonnezeaux with smoked eel for our family celebrations). However I have always heard that when it comes to Sauternes and other sweet bordeaux, foie gras will without a doubt be your best pick. And to be honest, it never was my pick. Far too sweet for my liking.
For instance, what about smoked salmon butter on toast
… with a Cadillac Chateau de Garbes 2009? One often forgets Bordeaux is not far away from the sea… Or what would you think of a Ste croix du Mont Château grand Peyrot 2077 with a mix of bulgour wheat, quinoa, prawns & combavas? It was perfection.
For carnivores, why not trying Espelette pepper jelly with scallops & bask pork (perfect pairing to Loupiac Château du Cros 2008). Oh the delicious oyster with shallot and citronella on a Sauternes Promesse de Rabaud, Promis 2008! And don’t get me started on the lemon tartlets…
The evening was a succession of flavours & surprises & twists on sweetness
& I’d definitely recommend trying it at home!
Photo Credit: Glose