FOOD-WINE PAIRING > SARDINE PATE??

Saturday evening, and have been asked to bring a wine that will complement the subject pate).

Tough one. A rosé with lots of character like one of the better Bandol ones (don't use a typical light one, it has to have acidity).

Beer might be a better choice. Something like a Cantillon.

Mike Tommasi, Six Fours, France email link

Mi e' parso che Ed Rasimus abbia scritto:

What about some Lambrusco? Did you hear about the "couple exchange", where Champagne goes with Bologna and Lambrusco goes with Oysters? So, why not to try Lambrusco with sardines pate?

hello i would recommand a viognier 2003 from languedoc. jls "Vilco" a écrit dans le message de news:%aP9e.57796$ snipped-for-privacy@twister2.libero.it...

That seems like an odd recommendation, Jean Louis. I've had a few decent viogniers from the Languedoc (more from Costieres de Nîmes, though) but in the very hot year of 2003, I'd expect most whites from the South to be very low in acid and soft, not what I'd choose for sardines.

Mark Lipton

Vinegar sounds about right to me...

I/C TARRANT wrote:

party Saturday evening, and have been asked to bring a wine that will complement the subject pate).

Hello All,

As the subject line states - Any suggestions (Going to a dinner/wine party Saturday evening, and have been asked to bring a wine that will complement the subject pate).

Cheers,

- Ian