Wine tasting will feature seven pats
By By Stan Torgerson / wine columnist
May 19, 2004
Last week we wrote that in preparation for the upcoming wine and pate tasting on May 27, I had consulted my reference books and they recommended sweet wines as the proper accompaniment to this great French delicacy. They listed sauternes, gewrztraminers, rieslings and others of that type along with champagne and certain full bodied chardonnays.
This may be a perfect example of different strokes for different folks, but after tasting 13 different French pates in New Orleans last weekend, forget the sweet wines. The sparkling wines went very well and the chardonnay was excellent, but as our cheese master down there had recommended, red wine is a wonderful accompaniment. Not the big powerful cabernet sauvignons but the less dominating pinot noir, merlot, syrah and even a carefully selected zinfandel.
In addition, our plan to serve six of these great tasting delicacies went out the window. Seven of them were so wonderful we just couldn't decide so we did a what-the-heck and bought all seven. Same price for you. Just one extra you didn't count on.
First the rejects. There was a crabmeat and shrimp pate that was done in alternate white and orange layers. It looked like something they should serve in Tennessee while your guests were singing Rocky Top. It also had a touch of vinegar in it. Might be edible as an appetizer but it certainly didn't appeal to myself and my fellow tasters.
Then there was a vegetarian pate. Its principle ingredients were spinach and roquefort. The book described it as "a vegetarian delight providing a colorful and delicious alternative to traditional mousse and pate." Somehow green pate turns you off more than on and we turned it off also. Between the way it looked and the way it tasted it was not for any of us.
We also were given samples of something called Quince Paste, made from fresh, ripe quinces from Andalusia, Spain. Known as the "golden apple" in Greek mythology, quinces were the symbol of love and friendship. Quince paste, it is said, was a wonderful accompaniment to a variety of cheese and nuts. Not to us it wasn't. It tasted like the rubbery top layer of a bowl of Jell-O when it's been sitting in the refrigerator too long.
Those were some of the no-nos. Now for those we selected and purchased in the order they will be served. Remember "mousse" is the soft easy-to-spread pate and coarse ground is the more sliceable pate. Remember also that while duck, goose or chicken livers are the basic ingredients you'll never recognize the taste as liver.
Mousse Foie Gras: The finest pate I have ever tasted. An all duck mousse with foie gras, fresh grapes, raisins and sauterne. Served with champagne.
Mousse Truffee: A luxurious blend of chicken livers, fresh truffles and sherry. Also served with a sparkling wine.
Mousse Canard au Porto: Creamy duck liver with seasoning and port wine. Will be matched with a chardonnay.
Mousse Royale: A combination of pork and goose with wild mushrooms and sauterne. Pinot noir is the wine of choice.
Pate De Campagne (coarse): A fabulous country classic seasoned in the traditional way. Merlot seemed like the perfect match.
Pate Canard A'L'orange (coarse) A pate with pistachios, orange peel and Grand Marnier. We tasted it with petite syrah and loved it.
Pate Peppercorn Pate (coarse): Spicy country-style pate sprinkled with crunchy black peppercorns. Believe it or not, the peppery taste of a zinfandel matched the body and flavor of this pate.
There you have the lineup. Frankly, I'm very excited about this tasting. It's unusual, it's different and none of the pates to be served can, to the best of my knowledge, be found in Mississippi. In fact I'm not certain pates of any type other than those in gift basket cans can be found in our state.
Next tasting
As of today we have 20 places remaining for this tasting and that is all. That means if you'd like to attend call 482-0930 and make your reservation. As most of you know the last two wine and cheese tastings sold out and had a waiting list. This may very well be exactly the same. A place for the pate tasting is $40. Make your check to Wines Unlimited and mail it to P.O. Box 5223, Meridian, MS 39302 or phone to reserve a space. The date is May 27, the time 6:30 p.m. and the place is Northwood Country Club, but members and non-members are both invited to this event.
