App for That Pâté

There's an App - Pate

 

The App: Chicken Liver Pâté and Toasted Bread.

Jameson’s Pick: Pierre-Marie Chermette Domaine du Vissoux Cuvée Vielles Vignes Beaujolais 2009.

It’s hard to overstate the comforting decadence of a beautifully made pâté. Is it only the heartiest wines that can handle this French classic?

Absolutely not. Surprisingly, a lighter-style red with some zip, like a well-made Beaujolais, easily cuts through all that richness. And when you have some traditional accompaniments like cornichons or spicy mustard, often a wine that has a good amount of acidity is the perfect bridge from the substantial pâté to its refreshing complements.

The quality of Beaujolais from producers like Chermette makes me want to beat the drum for drinking Beaujolais year-round. Cru Beaujolais cellars beautifully, if you have the strength to resist its considerable charms. (The bottle pictured is the Nouveau, which drinks surprisingly well, but I recommend the Cuvée Traditionnelle Vieilles Vignes as an introduction to Chermette’s wines to enjoy while your Crus are tucked away for a few years.
App for that - Pate2

App for That Toast

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The App: A selection of toasts prepared by Melissa Nyffler, chef and owner of Dinette in Seattle.

Front to back: Rapini pesto with Beecher’s sharp cheddar and Mama Lil’s spicy pickled peppers; La Quercia proscuitto with fig and anchovy spread; and smoked sardine with peperonata and Laura Chenel goat cheese.

Jameson’s Pick: 2009 Pazo Señorans Albariño

Wine Expert, Jameson Fink

Challenged with an assorted array of ingredients, you’ve got to pick one bottle of wine that works with all three toast appetizers. First, it’s ok to panic a little. Then, take a deep breath and think, ‘What do all these toasts have in common?’

Eureka, it’s salt!

Sharp cheddar, prosciutto, and smoked sardines require a refreshing pour to cleanse powerful, and salty, flavours.

Time for an Albariño, a refreshing grape from Spain’s Rias Baixas region. Perhaps the fact that its grapes grow close to the sea explains its affinity with salty foods.

Ponder this (and more) as you alternate between sips of this bracing, lively dry white wine and bites of savoury toasts.