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Wine pairing for cured meats and/or paté

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Wine pairing for cured meats and/or paté

Yaqo Homo | | Dec 21, 2006 07:42 PM

Hello. I picked up some very good prosciutto and Spanish jamon and several types of liver and game patés to enjoy with some guests. What are the classic pairings for such meats? I know paté and salumi are completely different categories, so I'm looking wine pairing for suggestions for one or both.

My preliminary (and rather uninformed) thoughts: full-bodied champagne, a not-too-serious red rioja, sherry (maybe manzanilla). Am I way off base?

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