WineLovers Discussion Group

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

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.

Mark Lipton

Cabernet Franc.

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.

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.

Off dry bubbly!