The recipe said, “expensive Sauternes, port and muscat grapes.”. I did cassis, floc, dash of white cote de Gascogne and blueberries ( and strawberries savauge, with a little fruit rouge ).

This is how we do it Gascony. It all worked. Foie gras likes it sweet and a bit salty. However you choose to achieve that is your own dang bidness.

Cheese from left to right:
Pyrenees Mountain cheese, vache. From some dude named Alain. Lovely!

Grassfed Jersey cow cheese. Great for melting. Okay for nibbling.

Young, fresh Jersey cheese. Really nice. I can see its future on salads.