Salut/Hi Mark Lipton,
le/on Fri, 03 Oct 2003 12:24:18 -0500, tu disais/you said:-
pairing (in fact, Ian just tells us
Yup, I remember it well. The pate made the otherwise sublime Bernkasteler Doktor taste extremely odd.
Hmm. I'd be cautious of anything "flowery". I've often served a bordeaux style white (SB/Semillion/muscadelle) and found it acceptable without being exciting. Apples wont go so forget the Chenin Loire. I can't really see Burgundy style, so I'd not look to Chardonnay. I think on balance I'd look to Sancerre style perhaps, with plenty of ripeness.
Are you sure? The meal was broad bean soup, paté maison, duck legs en salmis, cheese and strawberries according to my records. I don't think I'll have had the imagination to serve the pate before the soup! I will have "skipped over" the soup, not serving any wine with it, and switching to red wine with the duck legs.