We were up in Montana for the holidays and had a bit of a treat on New Years Eve which I just have not been able to put out of my mind. I know there is some controversy surrounding Foie Gras, but I'm just going to have to say it flat: I love the stuff. I was actually a macrobiotic vegetarian for years when I was younger, but you wouldn't know it to see me eat now! But to the pairing:
Pan-seared foie gras in a balsamic reduction, served with homemade huckleberry preserves Feiler-Artinger Traminer Beerenauslese 2002
The BA had just the perfect amount of sweet/tart balance to offset the richness of the foie gras. The bit of balsamic enhanced the lovely, light acid spine in the wine, while the huckleberries brought out the rose from the Traminer grape. It seemed as though the foie gras extended the finish on the wine, which was just endless. The final result was not a feeling of heaviness, as you might expect from such an indulgence, which I am going to have to attribute to the wine.
e. ____________
MORE ABOUT THE WINE: from vintner Kurt Feiler: "The Traminer grape is very intense in its bouquet. Our Traminer Beerenauslese shows aromas of rosebuds and rosewood, which is very typical for this varietal. In the area where these vines are planted the chalky terroir is even enhancing this rose bouquet. The 2002 is a perfect example of what a Traminer should be." The grapes were picked on the 1st of November at 30 degrees KMW. Fermentation lasted 14 days at a temperature of 16 degrees Celsius. It was bottled in January 2003. The acidity level is 6 g/l, residual sugar
149.1 g/l.from Falstaff Wine Guide: Light yellow gold color. Aromas of fine rosebud, but otherwise still closed. On the palate, an elegant, powerful texture, notes of mandarins.
from Wine Enthusiast: Aromas of lychees and spice follow through on the palate with ripe, spicy fruit, layering dry botrytis with richness. Light amounts of acidity suggest this is a wine which will age quickly. _______________________