Wine & Food

Snooth User: ScottLauraH


Posted by ScottLauraH, Oct 14, 2011.

In your opinion, what is the BEST wine to serve with pate, and why?


Reply by dmcker, Oct 14, 2011.

Whether a pâté en croûte or a pâté en terrine, it really depends on what's in it. What are the ingredients of the pate you want advice on? Sometimes I make a terrine from upriver trout, other times layers of funghi and other vegetables in either a fish or chicken gelatin, and other times pâtés with a lot of liver, whether chicken or calf. Yet others.... well you get the picture. All great with a fresh baquette, and perhaps even some sweet butter, together with either a white or a red (anything else you might eat in the meal may have some effect on the choice, too, but maybe that's getting too technical).

So what version(s) do you wish to discuss?

Reply by ScottLauraH, Oct 17, 2011.

@Dmcker, I am not a person who knows much about pate.  (How do you get the accents to appear?  I'm terribly technologically ignorant.)  The question is actually for a customer who loves pate.  We carry two kinds in this store, both made by Alexian.  They come packaged in thick "slices".  One is described as truffle mouse and is smooth in texture.  It contains pork, poultry liver, mushrooms and truffles.  The other is described as campagne and has a chunkier texture. According to the package it contains pork and poultry liver with sherry wine.   Does that help you?

Reply by JonDerry, Oct 17, 2011.

Had two different kinds of pate last night at a dinnery party, as dm alludes to I was surprised at how adaptable it was to wine. From a CA cabernet to a Sancerre it didn't seem to make a great difference.

The fresh baquette is essential.

Reply by ScottLauraH, Oct 17, 2011.

Now I'm hungry. 

Really, a Cabernet?  That one surprises me.  What types of pate were they?

Reply by gardenchic, Oct 19, 2011.

My favourite is a mushroom pate with Merlot,or chateneuf du pape blanc,

chicken pate is always good with a dry riesling, or burgundy

and salmon pate with gewurztraminer

Reply by GregT, Oct 19, 2011.

What D said. "Pâté" simply means "paste". So you can't really say this wine or that one goes with it.  You can make it in a very rustic style, with large pieces of rabbit or pork in it, you can make it more like a glorified meatloaf, you can make it like a mousse, you can make it from liver of pork, goose or whatever, and you can make it from fish or vegetables.  So you'd serve the same wine you'd serve with meat or fish or vegetables. And clearly that would depend on the meat or fish or vegetables. Campagne just means country and that's usually a more rustic style.  But many wines work. Whites, reds, and sweet.

A country wine works with either of those.  For the latter, if you want to stay with France, they make those pâtés all over. I've had them in the Loire w Cab Franc or Cot or even whites, and in Lyon with Gamay or Syrah or Grenache-based wines. 

The mousse type one you describe has a lot going on.  The truffles make it interesting with a lot of wine - Barolo, aged Gamay, Rioja, etc., and I wouldn't hesitate to pair it with something white or even sweet either.  Truffle honey is good and a sweet wine can be really good with many meats.

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