Salut/Hi Dale Williams,

le/on 04 Oct 2003 19:38:31 GMT, tu disais/you said:-

Mark,
Hmm, I'm a big chicken liver fan,

Yeah, me too.

Last time I made a pasta with chicken liver sauce I drank Dolcetto (went well),

Yes, I can imagine that. Mind you, such a sauce is pretty wildly different
I guess from my paté.

(Sauté chopped onions & garlic in butter with a faggot of herbs, add tidied
up livers, cook on high heat three mins until coloured on outside, pink
inside. Remove herbs, scrape rest into blender, cool a bit then whizz,
adding remainder of butter (start with half weight of livers, and use 1/4
of that for frying). Season carefully and add a good dollop of brandy. Tip
into dish and allow to set, before covering with clarified butter.)

with entry level Burgundy. The best combo I've had involving chicken livers
were livers braised with onions in sherry, paired wonderfully with a 1997
Jean-Paul Droin Chablis GC “Vaudesir". I'd have never guessed.

YUMM. sounds glorious.


The green peppercorns made this even more challenging. I think I'd go with a
crisper dry white, nothing too expensive. Agree with Ian that flowery isn't the
thing, so maybe a Quincy, Sancerre, or even a Macon. Maybe a lower-level Gruner
Veltliner?

As Michael suggested. GV isn't yet in my scheme of things enough.

As to the German Riesling with the pate, thanks Ian for the warning.

Well, I only tried it the once (with that Doktor) which rather put me off,
as you can imagine.

--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.