Jean Brunet Quail Pâté with Raisins

TASTING NOTES FROM THE CURATOR

Made from a mix of quail meat, pork cuts, and chicken liver, this pâté tastes gamier, more assertive than chicken meat without being overwhelming. This natural flavorfulness is complemented by the addition of autumnal spices—nutmeg most prominent—and the concentrated sweetness of raisins. It is a unique blend, one sure to keep guests guessing—and reaching for more.

PREPARATION OR PAIRINGS

This pâté is perfect as an appetizer to a salad or with fresh baguette, fresh or dried fruits, and a glass of wine. We like to round off our meal with a glass or three of Les Volets Pinot Noir. Some of your other choices with low to moderate tannins and buoyant fruitiness are Merlot and French Beaujolais. If you prefer white wines, the crispness of a mildly oaky Chardonnay will suit perfectly.

ONCE UPON A PÂTÉ

A pâté, strictly speaking, is a meat mixture baked in pastry. Terrines were once just a version of them that took their name from the deep rectangular vessels they were baked in. However, the line between the two dishes has blurred over time, since the heavy, pastry-encased pâtés have gone out of fashion in culinary circles. Today, we consider rich, smooth, spreadable liver-and-butter-based preparations as ‘pâté’ and terrines as their more rustic equivalent.

Store unopened containers of pâté in a cool, dry panty. Once opened, pâté will keep three to four days in the refrigerator. It can also be frozen for up to two months, though we recommend you consume it as soon as possible!