On Tuesday I was dining alone, so did liver and onions (not a fave of
> Betsy or David) with beans and a salad, opened the 2001 Serafin
> Bourgogne Rouge. I've not had especially good luck with Serafin in the
> past, finding them too woody,but this was well-priced and I thought I'd
> give it a shot. Opens with decent dark cherry fruit and just a little
> hint of vanilla, but not hityouoverthehead oak. Surprisingly tannic for
> a regional wine, and there is a woody hardness after a while. Actually
> its better on day 2, with all the vanilla notes faded and the tannins
> softened, though it remains a little short. At about $15 this is ok,
> but there are other wines out there I'd buy first. B-/B
>
Do you find a "New World", fruit-forward wine good with liver? I ask this as sometimes, even with careful prep, there is some residual bitterness in the liver, especially from a mature animal. I haven't done much experimenting. On a related note, I recently had foie gras (in a restaurant in the Languedoc) that was served in a fig sauce. Absolutely delicious with the sweet figs and the dry, local white served was just right. Graham