Liver Pate

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

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White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

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White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

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Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Lchicken Liver Pate · Merlot Aand Chicken Liver Pate · Chicken Liver Pate With Brandy +3 more Lchicken Liver Pate · Merlot Aand Chicken Liver Pate · Chicken Liver Pate With Brandy · Calf Liver And Pork Sausage Pate · Crostini Chicken Liver Pate With Balsamic Onions · Chicken Liver Pate On Walnut And Cranberry Crostini

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Duck Liver Pate · Chicken Liver Pate · Truffled Duck Liver Pate +1 more Duck Liver Pate · Chicken Liver Pate · Truffled Duck Liver Pate · Duck Liver Pate With Cumberland Sauce

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Pork Liver Pate · Calf Liver And Pork Sausage Pate · Beef Fillet With Beef Liver Pate

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Works with Goose Liver Pate · Chicken Liver Pate · Calf Liver And Pork Sausage Pate

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Liver Pate · Duck Liver Pate · Goose Liver Pate

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Chicken Liver Pate · Chicken Liver Pâté With Figs And Walnuts

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Truffled Duck Liver Pate · Duck Liver Pate With Cumberland Sauce

White · Medium · Off-dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

Works with Liver Pate · Chicken Liver Pate

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Chicken Liver Pate · Beef Fillet With Beef Liver Pate