I figured you chowhounders might be able to answer this, or offer insights at least.
Everytime I go to a winemakers dinner or some similar event the focuses on wine and food pairings, they always seem to pair foie gras with icewine or late harvest vidal or another similar heavy, rich, albeit delicious, nectar.
This is a pairing I heartily disagree with -- I think that combining a heavy, rich food with a heavy, rich wine makes no sense at all and would rather see foie gras paired with a nice biscuity champagne. But whenever I ask anyone about it, they say that that's the way its always done or something similarly unhelpful.
So, my question is, do any of you know what the logic is behind these kinds of food & wine pairings? Any similar experiences where you disagree with something that appears to be tried and true?