Salut/Hi Mark Lipton,

le/on Fri, 03 Oct 2003 12:24:18 -0500, tu disais/you said:-

>Hi all,
> Looking through past posts here, I find few positive recommendations for wine pairing (in fact, Ian just tells us
>that a Mosel Riesling matched with it was *awful*).

Yup, I remember it well. The pate made the otherwise sublime Bernkasteler
Doktor taste extremely odd.

> So, how about it? What wine(s) would you serve with this dish?

Hmm. I'd be cautious of anything "flowery". I've often served a bordeaux
style white (SB/Semillion/muscadelle) and found it acceptable without being
exciting. Apples wont go so forget the Chenin Loire. I can't really see
Burgundy style, so I'd not look to Chardonnay. I think on balance I'd look
to Sancerre style perhaps, with plenty of ripeness.

>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...

Are you sure? The meal was broad bean soup, paté maison, duck legs en
salmis, cheese and strawberries according to my records. I don't think I'll
have had the imagination to serve the pate before the soup! I will have
"skipped over" the soup, not serving any wine with it, and switching to red
wine with the duck legs.
--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.