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?