Reds are good with fowl. And there probably are some Sauternes that would go with Foie Gra. Foie Gras is especially foul because of the way it is made. The duck is force fed with a PVC pipe until the liver becomes extremely swollen (and this is true because I know someone in the wine business who spent a summer at a French farm). But anyway, I too was laughing when he didn't get that white would go with lobster. How hard is that to remember?
I do not smirk. But if I did, this would be a good opportunity. - Worf
The truth is rarely pure, and never simple. Oscar Wilde