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!

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.

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.

On Apr 6, 7:20 pm, Lawrence Leichtman > wrote:
> 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.- Hide quoted text -
>
> - Show quoted text -

Is that because it is viewed as cruelty to animals by forcefeeding
them?

Judith

wrote:

> Is that because it [foie gras] is viewed as cruelty to animals by forcefeeding
> them?

Yes, that was the argument. Several impressionable city officials
passed that law back in 2006:

http://www.cbsnews.com/stories/2006/...n1550028.shtml

.... but what followed was a bit of "civil disobedience":

http://www.msnbc.msn.com/id/14472971/

and, most recently:

http://preview.tinyurl.com/ydsnr8 [preview provided for the paranoid]

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

In article .com>,
" > wrote:

> On Apr 6, 7:20 pm, Lawrence Leichtman > wrote:
> > 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.- Hide quoted text -
> >
> > - Show quoted text -
>
> Is that because it is viewed as cruelty to animals by forcefeeding
> them?
>
> Judith

PC as far as I can see and a concession to PETA.

In article .com>,
says...
>
>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 =A385.
>
>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.

Along the lines of "something, other than Sauternes" with Foie Gras: I
recently had a "Late Harvest" Canadian (Quebec) Apple Cider with an apple-
infused Foie Gras at the Greenhouse, Mayfair. Absolutely the most outstanding
pairing, that I have ever had with goose liver, and that includes some
spectacular Ch. "Y!" I also love a nice TBA Riesling, or a Muscat de Beaumes-
de-Vinese with it. I've not tried it with an Eisewein, but imagine that it
would be sublime.

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