Comments Off on Duck Pate on Crostini With Roasted Red: #wbc11
#wbc11: First course: duck pate on crostini wth roasted red peppers and chervil, paired with Horton Vineyards Sparkling Viognier.
As much as I like both the pate and this wine, I do not think this pairing works very well. (I am eating the pate without the bread, which might make a difference.) The wine is very dry and doesn’t cut the richness of the duck as well as a somewhat fuller bodied wine, such as a fruity Pinot.
Former USA Today reporter Doug Levy lives in New York City and spends a lot of his free time searching for great food and wine. As a PR pro, he specializes in healthcare and life sciences. Doug enjoys sharing his culinary observations which you can also read on his personal blog at Food and Wine World.
