Starters

Starters:

Foie gras: Match the finesse and soft texture of foie gras with a sweet wine, such as Sauternes.

Pates and terrines: Made from pork or poultry, choose a light red such as a Beaujolais villages or a Swiss Pinot Noir. If made with game, with stronger flavours: a light Crozes-Hermitage, Coteaux du Languedoc, Humagne red or Sangiovese.

Matching wine with soup in not recommended as when two liquid forms meet it risks giving the sensation of satiety at the beginning of the meal.

Salads are not easy to match with wine and vinegar based seasoning doesn’t help matters. If anything keep your aperitif glass with you and hold off opening a new bottle at this stage.