Food and wine pairing: Pâté en Croûte

Pâté en croûte, by its very nature, has a beautiful aromatic richness, with varied textures and intense meat flavors, sometimes slightly spicy or sweet depending on the recipe. It calls for wines that are both balanced and expressive, with a good structure, to accompany the meat and pasta while offering a nice freshness that doesn't weigh down the palate. Whether with supple red wines or generous white wines, there are many options for creating delicious pairings.

The organic wines of Beaujolais, especially crus like Morgon or Brouilly, are excellent companions for a pâté en croûte. These Gamay-based wines are light and fruity, but can also offer good structure, especially in the more robust crus. Their red fruit aromas (raspberry, cherry) and natural freshness perfectly balance the richness of the meat, while complementing the crisp texture of the pastry. These young wines, with their supple tannins and liveliness, ensure that the palate is not weighed down by an often fatty pate.

A Burgundy organic Pinot Noir, particularly from the Côte de Beaune like a Santenay or Volnay, is an elegant choice to accompany a pate en croûte. Pinot Noir, with its fine tannins and delicate aromas of red and black fruits, undergrowth and sometimes sweet spices, pairs well with the rich flavors of pâté. Its lightness and finesse help not to overwhelm the dish, while its freshness balances well the fat of the crust and stuffing.

For a more original and surprising pairing, a Vin Jaune du Jura is an excellent choice to accompany a pâté en croûte, especially if it contains foie gras or white meats such as poultry. Vin Jaune, with its aromas of nuts, spices and curry, and its lovely acidity, goes particularly well with richer, more complex pâtés, bringing freshness and a unique aromatic dimension. Its persistence on the palate and dry character perfectly balance the fattiness of the pâté.

If a white wine is preferred, a rich, oaky Chardonnay from Burgundy, such as a Meursault or a Pouilly-Fuissé bio, is an excellent option. These white wines, with their aromas of white-fleshed fruit, butter, and hazelnut, pair well with the crisp texture of the pastry and the richness of the meat. Their ample structure and light acidity balance the density of the dish, while adding a lovely freshness to lighten the whole.

For a more gourmet touch, particularly if the pâté en croûte contains foie gras or dried fruit, a sweet wine can offer an interesting pairing by playing on the contrast between sweet and savory.

A Sauternes or other sweet Bordeaux wine, with its aromas of candied fruit, honey and flowers, is a surprising but often excellent choice to accompany a pâté en croûte with foie gras. The wine's sweetness creates a delicious contrast with the saltiness of the meat and the crispness of the pastry, while its creamy texture coats the palate for a gourmet marriage.