Match of the week
Aged Vouvray and wild boar terrine
I sometimes forget to put the wine first in a pairing when it should be the star of the show and this 1995 Close du Bourg Vouvray from Huet was truly spectacular: still fresh as a daisy but subtly, seductively honeyed it was pure pleasure from the first to last sip.
Still you - or at least I - always need something to nibble with a glass and what my friend Fiona conveniently had to hand was a jar of charcutier Stéphane Reynaud’s wild boar terrine which we had on sourdough toast. Surprisingly mild-flavoured with tiny sweet chunks of carrot it was the perfect foil to the delicate wine.
Even better, I imagine would have been something like a chicken liver or duck liver parfait that would have added the creaminess that Vouvray loves but still a memorable experience by any standard.
Incidentally Stephane Reynaud now has a restaurant in Shoreditch, London called TraTra which sounds a good place to go if you're a charcuterie fan.
For other ideas of wines to pour with paté see
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