Top pairings

10 good wine pairings with paté

Posted by Fiona Beckett (Google+) on July 14 2023 at 08:18

By paté I’m thinking of what wines to drink with rough country patés and terrines like a paté de campagne rather than fish patés or vegetarian patés which I’ll tackle separately. The sort that you might take on a picnic or eat in a wine bar.

Given that most patés contain a fair amount of fat you need a wine with some acidity. That could be white but personally I’m always drawn to rosé or a light, juicy red with the sort of bright berry fruit that complements paté perfectly, especially when served cool. Here are my top choices:

Beaujolais
The best wine bar none with charcuterie, paté included. I wouldn’t go for the cheapest examples but they don’t have to be a cru Beaujolais like a Morgon either.

Inexpensive red burgundy
I say red burgundy rather than Pinot Noir because I’m looking for acidity rather than sweetness. Nothing too grand - something like a Chorey-les-Beaune or even basic Bourgogne from a good producer

Loire reds like Saumur, Bourgeuil, Chinon and Anjou (as in this pairing)
Lightly chilled Cabernet Franc is great with paté

Rustic south-west French wines like Marcillac and Fronton - heavens, even a simple young Bordeaux

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Tags: pate food:pork pork terrines Marcillac Bourgeuil food:soups & starters game paté southern French rosé Mencia Valpolicella Fronton Anjou Saumur Loire reds Beaujolais drink:red wine paté de campagne paté

Comments: 5 (Add)

D. Fear on August 5 2017 at 21:05

Indeed, up to a point a good German or Alsatian riesling will do the trick. The pate should be fairly robust in flavour.

Fiona Beckett on April 20 2017 at 06:52

That sounds AMAZING! Great pairing!

Theresa on April 20 2017 at 00:18

I paired some 'Njuda from Ends Meat in Brooklyn on crusty bread with Tanqueray Gin Dirty Martinis, fantastic! (They do ship, I can't recommend them highly enough....http://www.endsmeatnyc.com)

Fiona Beckett on July 29 2016 at 09:15

Good suggestions. They would also work well

Adrinho on July 29 2016 at 07:09

How about a rich off-dry Alsace Pinot Gris or Mosel Spätlese? Both would cut right through the fatty texture of the paté.

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