wine pairing with salmon tartare

I'm bringing wine to a dinner party with rillettes as a starter, salmon tartare next and foies gras third course. Wild board as main. I'm thinking this is a tough assignment for wine pairing as I'll need four different wines: my thoughts are a red Burgundy for the rillettes, white Burgundy or Sancerre for the salmon tartare, Sauternes with the duck liver and a Crozes Hermitage with the boar. Any thoughts? Is there a single wine I can bring that will work with both the rillettes and salmon tartare?
Original Post
PH,

If I decided to keep my Sauternes at home would the pinot noir work with the foie gras? I've got a bunch of pinot now, thinking about either a 2002 or 2004 La Crema Sonoma Coast. And, in keeping with this Calli theme would a decent Zin (Caymus Napa 2004) work with the boar or should I stick with something more full bodied? I just want to simplify my wine offerings for this meal. Cheers.
quote:
Originally posted by Bowser:
PH,

If I decided to keep my Sauternes at home would the pinot noir work with the foie gras?


A lot would depend on how the foie gras was being prepared, but I'd pass on this pairing. Stick with the Sauternes. There is something about the richness of the foie gras and the counterpoint with the sweetness and acidity of the foie gras that just seems to work wonderfully together.

PH
quote:
Originally posted by Bowser:
Is there a single wine I can bring that will work with both the rillettes and salmon tartare?

Assuming that the rillettes are made with pork and heavily salted as has been my experience; I would think that brut champagne might work well with both.

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