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Red wine to foie gras works too. A white plate with foie gras (duck liver) on a salad with a slice of fresh fig and red onion marmalade on a lunch table with a white table cloth, bread and silvery cutlery. Lunch at Château Haut-Chaigneau, Lalande-de-Pomerol, near Neac, Bordeaux Gironde Aquitaine France Europe
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Copyright: Per Karlsson, BKWine Photography