Murray's Black Pepper Pate 7oz
Murray’s Black Pepper Pate is minerally and earthy in taste, made with all-natural pork and the bite of freshly ground black pepper. This style of pate has been crafted for hundreds of years, and has become a delicacy despite its humble origins. Murray’s pate is delicately capped with aspic, and is a gamey, fully-cooked treat. This provincial classic makes a hearty toast topper at any time of day – whether as a late night snack or a treat at brunch. Enjoy with a dark Cabernet Sauvignon to accent the nip of the black pepper or a creamy Camembert to bring out the barnyardy and buttery flavors within. Also enjoy this pate spread thick on a slice of rustic bread with a tall glass of dark lager.
Just the Facts
Cabernet SauvignonFull-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.
Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.
New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.
Strong BeersBarleywine, Old Ale, Strong Ale, Scotch Ale
Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.
Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.