Burgundy with foie gras

The pan fried foie gras was matched with village level Gevry-Chambertin at a resent wine tasting dinner. I am used to matching foie gras with sweet wines, but this match proved successful enough, especially with the liver on its own. The seared outside, which had formed a crisp crust from the flour dusting, yielded to an unctuous meltingly tender interior, tasting of meat rather than offal. That matched well with the Burgundy. The accompaniments of course proved more nightmarish than most, with an intensely sweet red onion marmalade and a rosemary glazed apple, in which the rosemary completely overpowered everything and did not lift the foie gras. Seared foie gras with Burgundy is now added to my list of pairings, but sweet wines with cold foie gras still remains a classic for me.