Good wine deserves good food and we have discovered the perfect pairing for our wines at The Good Food Network, gourmet food specialists who offer an award winning selection of French foods. The Good Food Network are one of the most reputed online gourmet French food shops and their products are mouth wateringly tempting.
Their range of foods is excellent and you can find all sorts of delicacies and ingredients that are difficult to locate here in the UK, from fine French cheeses, cassoulets, foie gras and pâtés to fish soups, hand prepared chocolates and store cupboard ingredients. They also specialise in putting together some superb hampers and gifts.
I have selected some of our wines to accompany their products as the perfect pairing. I thought there would be no better place to start than with pâtés!
Pâtés, Terrines, and Rillettes
For the stronger flavoured pâtés and terrines such as Terrine de Canard a l’Armagnac (duck terrine reinforced with Armagnac liqueur), Terrine de Lievre au Pinot Noir, (a rich game pâté made with hare and pinot noir), Duck Terrine with Kirsch or Guinea Fowl Terrine (guinea fowl and raisin terrine) I would recommend either our red Chateau Vrai Caillou Bordeaux Supérieur 2009 or white M de Malle 2005.
Milder pâtés, terrines and rillettes such as Pork Rillettes, Pate de Foie de Volaille a l’Armagnac (chicken liver pâté with Armagnac) or Traditional French Country Pate I would suggest the reds Chateau Moulin Riche 2006, Chateau L’Enclos 2006, Chateau Montjouan “Tradition” 2006 and Chateau Ballan Larquette 2008.
Foie Gras
Sauternes is magical with Foie Gras and Chateau Sainte Hélène 2004 would be perfect with Foie Gras d’Oie with Black Truffles (goose) , Foie Gras de Canard de Landes (duck) or Fois Gras d’Oie de Strasbourg (made by one of the three most reputed foie gras makers in France).
Confit De Canard
With Confit de Canard Pommes Sarladaises (duck confit cooked with potatoes in Sarladaises bacon, parsley, garlic and herb sauce from Sarlat), Confit de Canard aux Lentilles (duck confit cooked in a flavoursome Puy lentil sauce) and Confit de Canard Gastonomique (award winning duck confit from Castelnaudary) I would match Chateaux Grand Rousseau 2009, Roc de Levraut Bordeaux Supérieur 2009, La Tour du Pin 2006 and Sansonnet 2005.
I will be writing about more perfect pairings from The Good Food Network in the future so look out for my wine and food suggestions on cheeses, crab and lobster soups, fish terrines from Brittany, garbure (traditional Gasconne soup), Choucroute from Alsace and Saucisses de Toulouse.
