Dry or fruity whites
with toast of rye or sandwich bread. Mild or sweet white with rye bread.

Champagne
with bread pudding.

Generous, tannic red
with farmhouse bread.

Woody red with mellow tannins
with toasted country bread.

Foie gras au naturel: Pacherenc, Sauternes, Monbazillac, Jurançon, Coteaux du Layon, Champagne.

Grilled foie gras: Côtes de Blaye, Graves red, Sauternes.

Pan-fried foie gras: Pacherenc, Sauternes, Monbazillac, Jurançon.