Quite often we consider heavy red wines or Port to go with cheese and pate. In fact white wines with good acidity and/or a little sweetness work better. Reds could taste a little flat with the fattiness of the cheese. If choosing a red wine make sure that it has good acidity such as Gamay, Pinot Noir or Cabernet Franc. Why not try a Pineau des Charentes red or white for something a little different? Quite often wine and cheese are made in the same region and it is no coincidence that they match perfectly. From the Loire valley we get fantastic fresh goats cheese and delicious crisp acidic whites which are a perfect match such as Vouvray or Sancerre. Pate & Foie Gras also need wines with some sweetness. Late harvested wines such as Chenin Blanc, Semillon or Sauvignon work exceptionally well.
Pineau des Charentes
Late harvested wines such as Chenin Blanc, Semillon or Sauvignon
Crisp reds such as Gamay, Pinot Noir or Cabernet Franc.