#wbc11: First course: duck pate on crostini wth roasted red peppers and chervil, paired with Horton Vineyards Sparkling Viognier. As much as I like both the pate and this wine, I do not think this pairing works very well. (I am eating the pate without the bread, which might make a difference.) The wine is very dry and doesn’t cut the richness of the duck as well as a somewhat fuller bodied wine, such as a fruity Pinot.

#wbc11: First course: duck pate on crostini wth roasted red peppers and chervil, paired with Horton Vineyards Sparkling Viognier.

As much as I like both the pate and this wine, I do not think this pairing works very well. (I am eating the pate without the bread, which might make a difference.) The wine is very dry and doesn’t cut the richness of the duck as well as a somewhat fuller bodied wine, such as a fruity Pinot.