What appetizers with Pinot Grigio/Gris?

[jock]

The all-time classic pairing with Pinot Gris from Alsace is cold foie gras. Preferably the Pinot Gris should be a VT or Vendange Tardive. It is pure heaven.

Do not settle for less than the real thing on the foie gras it should be cold and it should be "whole." It can either be poached or salt cured. Do not waste money on "pate" or worse yet "mousse." Also do not sully the foie with truffles, cognac, Sauternes or anything else. You can get it from specialty stores or from the producers (d'Artagnian or Hudson Farms).

Salt curing is near fool-proof but it is a bit messy and it takes an hour or two of prep time and three days to cure. I can't remember all the details of how to do it off the top of my head. Could post later if anyone is interested.

[This message has been edited by jock (edited 04-25-2002).]