Oops - the Guiraud was a 1989 and I missed this course:

Next up was a simple dish of very good foie gras on small bruschetta
accompanied by a couple of Alsatian wines (I am not fond of too sweet
a wine with foie gras).

2000 Albert Mann Pinot Gris Grand Cru Furstentum – I’d chosen this as
it is a bit off dry and would better match the food. Reasonable amount
of RS, good nose and long finish, but eclipsed by the next wine.

2002 Zind Humbrecht Clos Windsbuhl Gewurztraminer – killer spicy
gewurz nose, sweeter finish than the PG, and notably richer with
excellent balance and a lemon curd impression in midpalate. Excellent!