Joe, wine with p

N

nan

Well-known member
Finally got around to doing Julia's and your Country Pâté on Saturday. Am going to taste it this evening.

I did something I usually don't do, I subbed chicken liver for the beef liver. I try to make it as written the first time. I used goat cheese and parchment instead of waxed paper.

What wine do you recommend pairing with it??

I'm thinking a Sauv Blanc or a Pinot Noir??

thanks,

Nan

 
I second Bonnie. The Pinot Noir sounds right, or any hearty red.

I'm sure the chicken livers will be just fine in it. It's a basic formula that can be doctored in many ways. Glad you tried it!

 
Thanks so much guys, Have several Pinots in my stash, will report back.

Had not thought of Syrah?? Might turn this into two happy hours??

Nan

 
Not sure about matching with Gatorade, but damn that pate is nice

was not very hungry last night, so sliced off a couple of portions and wrapped for friends.
Took a taste of a couple of slivers and it was a bit salty.
Usually when things are too salty to me, they are just right for everyone else. I used one tsp. in the recipe.
Anyway for lunch today I had a couple of slices with a nice little arugula salad. And, it was perfect!!
Opened a bottle of Montpellier Pinot Noir 2008. Was pretty inexpensive but stood up to the job.

Joe, thanks so much for sharing recipe,
Nan

 
I'm so glad you like it. The thanks should go to Julia. Someone gave me some 1-1/2 cup loaf pans

a while back and the recipe fills four of them. I freeze them raw, and when an occasion is coming up, thaw and bake. It's just enough for a small group.

 
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