I make a variation of Mark Bittman's walnut pate recipe that combines caramelized onion & garlic, roasted almonds, sauteed carrots, and copious amounts of olive oil, and I generally serve it with crackers, toast & apple slices. I'm serving the recipe as an appetizer at an upcoming dinner party and would love some suggestions as to which wines would go best.
The walnut pate is, in my experience, great with a chard. One of my guests recently described herself as a "chardonay-sayer" after being served it too frequently, so I'd like to go a different direction if at all possible. Ideas?