Patrick Bottex "La Cueille" Bugey-Cerdon Rosé, Méthode Ancéstrale, Savoie, France, N.V.
Roasted Hudson Valley Foie Gras, Charred Green Garlic, Black Garlic, Preserved Plum, and Shrimp Salt
Taking a luxe staple like foie gras and serving it with black garlic and pickled plums is anything but typical. But Chef David Posey pulls it off. The black garlic adds a deep base note to the foie gras, but no obvious pairing comes to mind with garlic in play (garlic can be tricky when it comes to pairings). Patrick Bottex "La Cueille" Bugey-Cerdon Rosé has a little bit of sweetness, and a healthy dose of acidity. But more importantly, this low alcohol red wine is slightly sparkling. “I think that Sauternes with foie gras can be a little much. The acidity and bubbles [of the Bugey-Cerdon Rosé] cut through the foie gras, but Sauternes can wipe it out,” says Seitan. Seitan’s choice has a good minerality and a little brininess that winks at the shrimp salt topping, and it balances the sweetness of the foie gras. From Eastern France, the blend of Gamay with Poulsard makes for a fruity, strawberry nose and a burst of berries on the palate to balance the tangy acidity. The wine reminds Seitan of his childhood in Romania, when he used to pick sweet, fragrant, and delicate wild strawberries. But in reality, it only has just enough residual sugar to make it the perfect pairing for the acid-sweet balance of Posey’s foie gras dish.