Mike Tommasi wrote:

Sauternes served with pan fried escalope of foie gras [...] A
classic (and often wrong) match, but here it worked well.

Why do you say a wrong match?

It's just that people think that because they have read that
sauternes goes with FG, then any sauternes will do, but most
lack the acidity, no matter whetherthey ar e old or young. (If
the acidity is there to begin with, it will not diminish with
age...)

May I hop in with a remark that seems extremely important to me:
It makes an extraordinary difference whether one speaks of (cold)
paté de foie gras à l'entier, where Sauternes (or Austrian noble
sweet whites) do an extremely fine job; or if you talk about
(warm) pan fried foie gras. In the latter case, as with any other
entrails (is that the correct word for Germean "Innereien"?), I
would definitely be more inclined to a medium full red that to
something sweet. This latetr would be the wrong match, imvho.

M.