Hi all,
We just made a chicken liver paté last night that includes some
green peppercorns. Looking through past posts here, I find few
positive recommendations for wine pairing (in fact, Ian just tells us
that a Mosel Rieseling matched with it was *awful*). So, how about
it? What wine(s) would you serve with this dish?

TIA!
Mark Lipton

p.s. Ian, IIRC, we just carried our Champagne on to the paté at La
Souvigne, but as soup was the next course, I don't know that that was
more than just a convenience for you...