Sparkling wines like champagne and prosecco aren’t just festive— they also go extremely well with pâté. Especially in April when it’s all about Spring, warm weather, and…. well, drinking. Below, we unveil our top 5 champagne and pâté pairings.

Light Dry Champagne + Herb de Provence Pâté

Crisp and wonderfully fizzy, light dry champagnes pair well with herbypâtés, like our Herb de Provence recipe. This snack or light brunch is perfect for enjoying outside in the garden with friends and loved ones, or for a small and casual anniversary bite with your beau.

Medium to Full-Bodied Champagne + Wild Forest Mushroom Pâté

Rich and bursting with flavors, medium to full-bodied champagnes are not for the light of heart (or faint of stomach). Think: Alfred Gratien, Gosset, Henriot, J. Sélosse, Ruinart, Veuve Clicquot, and Ponsardin. If you’re opting for any of these bubblies, we suggest pairing them with our Wild Forest Mushroom Pâté, which is also jam-packed with flavor.

Brut Champagne + Truffle Mousse Pâté

There’s something about brut champagne that makes it feel even more decadent than regular champagne. And what better pair for decadence than a succulent Truffle Mousse Pâté? Savory and satisfying at once, this pairing is ideal for a girls night or me-time.

Mimosas + Vegetable Pâté

Craving a mimosa and light snack? Turn to Wycliff California Champagne and Lunetta prosecco and any of our Vegetable Pâtés. If you want to host— or gift yourself— a full-on brunch, try goat cheese sandwiches, topped with slices of pâté and cucumber (or potato chips) for a satisfying crunch.

Moët & Chandon + Any of Our Pâtés

Because if you’re drinking Moët & Chandon, you deserve it all.

The most beautiful season of the year has arrived, and while we’ll all fondly miss the fresh bites and tasty pairings that Summer brings, Autumn has plenty of treats for us.

Enter pâté.

Below, we highlight a few of our favorite Fall foods that go with pâté!

Candy Apples: The ultimate combination of healthy and, well, not so healthy. While an apple swirled with caramel glaze is classic, up your candy apple game with fresh ingredients. After dipping your apple in caramel, try dipping it into a bowl of sugar sprinkled pecans or walnuts for extra crunch on top of your crunch. If you prefer an apple without the candy component,, pair it with pâté and cheeses for a filling snack.

Pumpkin Seeds: Roasted with everything— from salt to cinnamon sugar, to jalapeno cheddar—

 you can spruce up a charcuterie board with more than just crunchy crackers. If homemade, you also get a pumpkin to keep (and carve!). There’s no better way to celebrate Fall than with a beautiful charcuterie board with pâté and seasonal accompaniments. 

Apple Cider: Beer and pâté are a match made in paradise, so why not apple cider? (Bonus points if your batch includes alcohol.) The sweet and acidic flavor of cider meshes well with the savory taste of most  pâtés, especially our Duck Liver Mousse.

When it comes to the perfect Fall pâté, we honestly can’t choose (sorry!). When given the right combination, all styles of pâté can be an ever enjoyable Autumn snack.

With summer comes thousands of grills– freshly cleaned and ready for igniting. And while grills bring to mind everything, from ribs to hot dogs, one food item stands above all as number one: the hamburger.

While most people buy a 10-pack of patties from the grocery store, the ultimate burger doesn’t come prepackaged. Enhanced with pâté and a number of other savory ingredients, check out our how-to-guide on how to steal the show at your next cookout.

What You Need:

1 tsp of Worcestershire sauce (because flavor is where it counts).
1-2 lbs of ground beef (can be substituted with ground turkey)
1 egg
Salt/pepper
Ground onions
1 clove of minced garlic
1 tsp of Dijon mustard
Buns Pro tip: When choosing the buns, personal preference is a must. Aside from catering to any gluten allergies, your #1 concern should be how fluffy the bread is. Too fluffy and it detracts from the burger. Too thin and it gets soggy.
Truffle Mousse. While we recommend our Truffle Mousse selection for this particular recipe, you can get creative and use just about any other Pâté we have!

What to Do:

Whisk egg in bowl.
Add all ingredients (minus the buns, beef, and Truffle Mousse, of course) and then stir.
Add in ground beef and mix.
Form patties made from between 5 to 6 ounces of ground beef. The patties shouldn’t be wider than your intended buns.
Press your thumb into the center of the meat (this will help the patty stay round while grilling.)
Grill time! Make sure to preheat and cook between medium and medium/high (don’t be tempted to go right to high).
Flip burgers so that they don’t stick, while periodically adding a dash of salt and pepper. (Reminder: if you want a juicy burger, don’t press down on it with your spatula! Doing so doesn’t help the meat cook any faster.)
Put your burgers onto your buns and then, for the ultimate topping, smear your Pâté over the meat or onto the bun.
Enjoy!