Wine for duck pâté

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Wine for duck pâté

Postby Christina Georgina » Fri Aug 23, 2013 1:12 pm

Please, your suggestions for a pâté with duck marinated in orange liquor, garlic, thyme, bay. Layered in a pork forcemeat seasoned with a bit of chicken liver, clove, nutmeg, Espelette. Baked in the traditional way wrapped in bacon. I will probably blanch some of the bacon to tone down that element
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Re: Wine for duck pâté

Postby Mark Lipton » Fri Aug 23, 2013 3:13 pm

Wow, rich and aromatic. I'd be tempted to pair it with something white, big and off-dryish, such as a good Vouvray demi-sec or Riesling Spätlese (or even an Auslese). Taking another tack entirely, it might go well with Champagne of the richer sort.

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Re: Wine for duck pâté

Postby Carl Eppig » Fri Aug 23, 2013 5:04 pm

Cabernet Franc.
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Re: Wine for duck pâté

Postby Dale Williams » Fri Aug 23, 2013 8:06 pm

I'm with Mark. With something that rich I think you need acid, and a little sugar. Riesling (I'd go Kab or Spat), sec-tendre or demi sec Vouvray or Montlouis (or Cour Cheverny), Alsace PG.
Of course, it all depends on end result- how much orange liqueur, how fatty was the meat, etc. If closer to a pate de campagne, then PN or CF. If richer/more moist, acid and sugar.
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Re: Wine for duck pâté

Postby Sue Courtney » Fri Aug 23, 2013 11:38 pm

I sometimes enjoy duck pate with gewurztraminer and sometimes with pinot noir.
The orange is screaming gewurz for me, the thyme and bacon the pinot noir.
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Re: Wine for duck pâté

Postby Fred Sipe » Sat Aug 24, 2013 10:35 am

Off dry bubbly!
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