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FindMeThatWine

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Pate, Terrine and meaty appetisers

Often here we are thinking of fairly meaty terrines which by their nature have a good dose of fat in their DNA and that always calls for acidity. Despite any level of meaty make up you are still taking about the requirement for a lighter red wine, perhaps a Chablis or our house favourite a really nice dry Sherry over ice. If you are talking Foie Gras then it is hard to go wrong with the classic Sauternes match but if that does not float your boat then the above will all work brilliantly.