In article .com>,
" > wrote:

> On Apr 2, 3:12 pm, "Bill S." > wrote:
> > So I had this tin of Terrine of Foie Gras and duck breast (30% FG, the
> > rest breast). It had been in the cupboard for some time as the perfect
> > day to open it just hadn't seemed to arrive.
> >
> > I'd spent a hard day in the garden mowing and weed whacking on
> > Saturday, and Sunday was my day of rest.
> >
> > It seemed a perfect time to open the can (I'd placed it on the counter
> > two weeks before so that it would be a constant reminder to find a
> > time to enjoy it.
> >
> > The mission - find a suitable wine to enjoy with it.
> >
> > I settled on a 1995 Basserman Jordan Forster Jesuitengarten Riesling
> > Spatlese, a wine with a bit of age on it. Turned out to be just
> > perfect, with typical varietal nose and quite a bit of acidity as a
> > foil to the rich foie gras, and enough ripeness to marry well with the
> > duck breast.
> >
> > Did it out on the patio (well dressed against the sunny but cool
> > weather. Just had Melba toasts for the FG, nothing fancy. Made a heck
> > of a lunch, although even at 10% alcohol, it was a disincentive to
> > work in the afternoon.
> >
> > My last bottle, and it served me well!
>
> Bill have you tried Eiswein with Foie Gras - delicious. Another one
> is Chateau Y'Quem, I have half a bottle bought years and years ago
> when it cost very little, now, it would be impossible for me, in
> England with taxes so high on wine, to find the same half bottle for
> less than £85.
>
> One thing I have learned over the years is to buy young and keep, it
> means I can enjoy good wines without paying present day values.

Alas, while great pairings both, the authorities are trying to take away
1/2 of it. Isn't it still illegal in Chicago and several other places to
buy or serve fois gras.