Wine with Pâtés, Rillettes and Terrines
The line between a pâté, a rillette and a terrine is a thin one. Pâtés are spreadable mixtures [the word derives from the French word “paste”] of seasoned ground meat, mixed with herbs and spices. They can be highly or subtly seasoned, and come in rustic or extravagant, smooth and creamy or rough and chunky variations - so consider the texture and intensity of flavours; generally speaking, the lighter the pâté, the lighter the accompanying wine should be. Pâtés can also be made from fish and vegetables.
Terrines are layered dishes, chunkier in texture, cooked in a loaf tin, and served sliced. They can be wrapped in bacon, or encased in pastry - in which case they are called a terrine en croûte. Again, you can get fish and vegetable variations.
Rillettes are spreadable, made by slow-cooking meat confit-style in its own fat, shredding it and then mixing it with your chosen flavourings. Rillettes can also be made from fish and seafood.
Taste-wise all three are virtually identical - rich, savoury and often contain alcohol, so with these dishes wine matches are interchangeable.
Meat pâtés usually have a high fat content, therefore wines with good acidity are needed to cut though the fatty texture, and offset the richness.
Country Pâtés
Country pâtés, or Pâté de Campagne are rustic, course in texture and usually made with pork flavoured with herbs and spices, but they can have chicken, veal and liver added to the pork as well. Bright and fruity red wines usually pair well with these hearty flavours - try a Tempranillo, Cabernet Franc, Valpolicella or Sangiovese, and that great all-rounder Beaujolais. For something different consider a Mencia from northwestern Spain. Fruity rosés are also a good pairing, and you can try more robust and savoury ones here, like a rosé Rioja, Tavel from the Côte du Rhône, or Spanish Garnachas [Grenache].
Liver Pâtés
Liver pâtés have velvety textures, so look for equally smooth, velvety-textured wines. Merlot is good with pork liver pâtés, as are silky Pinot Noirs. Consider off dry Rieslings as they fall between dry and sweet, and that slight sweetness makes a good contrast - fabulous with the flavour of pork!
Chardonnay that has seen some oak is great with chicken liver pâtés as the creamy texture and buttery flavours of the wine mirror the texture and flavours of the dish.
Both pork and chicken liver pâtés are good with Chenin Blanc and Pinot Gris, and for something a little different, try an exotic Gewürztraminer.
Foie Gras, made from the fattened livers of ducks or geese is the most opulent of the liver pâtés, and need something decadent to accompany them. The classic pairing is a dessert wine - Sauternes, Monbazillac, sweet Rieslings, sweet wines from the Loire and Alsace Pinot Gris Vendanges Tardives [Late Harvest]. If you're feeling especially lavish, try a Tokaji for a really indulgent treat.
Duck Pâtés
Duck pâtés are rich and gamey. Riesling and Pinot Gris are lovely with duck pâtés. For a red choice succulent and juicy Pinot Noirs are great - there are some gorgeous examples from New Zealand and the USA, which tend to taste richer and fruitier than their French counterparts. Those off dry Rieslings work well here too.
Game Pâtés
Game pâtés, made with venison, wild boar, pheasant or rabbit are rich concoctions with robust earthy and gamey flavours, so equally robust, full-bodied wines work best here, echoing the bold and savoury flavours of the dish. Try Cabernet Sauvignon or Syrah/Shiraz. And don't forget Sherry! Dark and nutty full-bodied Oloroso, and dry Amontillado [darker than a Fino but lighter than an Oloroso] sherries are winners here, because the oxidative notes of the sherries intensify the intrinsic umami flavours of the meats.
Fish Pâtés
Fish and seafood pâtés often feature lemon and herbs like tarragon, dill and parsley. Zesty, citrus and herbal wines will compliment these flavours, and there are lots to choose from - try Sauvignon Blanc, Verdejo, Vernaccia di San Gimignano, Grüner Veltliner,Vermentino and Picpoul. Crisp Chablis are lovely with smoked salmon pâtés, as are bottle fermented sparkling wines like Champagne and Crémants, and England has a wealth to choose from too.
Vegetable Pâtés
Pâtés made from vegetables are lighter, and tend to have more delicate flavours, and therefore lighter wines fit the bill here. Try fruity and acidic Sauvignon Blancs or Pinot Grigios. Dry and fruity, rosés from Provence are also a good match as they are refreshing but have a deeper flavour than white wines.
Mushroom pâtés on the other hand can be quite robust. Mushrooms LOVE the earthy flavours of Pinot Noir! Creamy and full-flavoured fungi also pair well with bold, tannic reds like Cabernet Sauvignon and Primitivo/Zinfandel.
Cheese Pâtés
Cheese pâtés are rich and creamy. Port is a winner with blue cheese pâtés and Sauvignon Blanc with the tang of goat's cheese.