Hazelton, Nika
June 1981
National Review;6/12/1981, Vol. 33 Issue 11, p682
The article describes the author's appreciation of foie gras and Alsatian wines in France. She compares the cost of foie gras with other extravagant delicacies such as Beluga caviar and smoked salmon. It estimates the cost of a 14-ounce tin of bloc de foie gras without truffles. She expresses her opinion on eating foie gras. According to her, foie gras is best eaten with Alsatian wine. The cost of Alsatian wines are also given. The author describes the wine as a superb food wine. In France, Alsatian wines are by their grape names and by the names of their shippers.


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