Jukes Wine And Food Terrines

A terrine is a more robust, often hearty, pâté, generally served in slices. So, what’s good enough for a pâté is often perfect with terrine. One of the classics is ham and chicken, which loves white Burgundy or elegant, non-French, mildly oaked Chardonnays. Another white Burgundy lover is jambon persillé, the sublime parsley, jelly and ham dish. This is not surprising, as it is a Burgundian recipe in the first place. I would dive in with a youthful, inexpensive Bourgogne Blanc from a reputable Domaine, or head south to Rully, Mercurey, Montagny, Pouilly-Fuissé or a crisp Mâconnais wine for a match. Beaujolais, Alsatian Gewürztraminer, Riesling and Pinot Gris love rabbit, hare and game terrines, particularly if prunes are lurking within. Fish terrines follow the lead of fish pâtés and mousses with Sauvignon Blanc, Riesling, clean, fresh Chardonnays like Chablis, Fiano di Avellino from Campania in Southern Italy and finally the enigmatic Spanish stunner, Albariño.