Serve 'fruity' French wine with terrines

Chefs who are planning to include a terrine or pate as a starter at an upcoming meal may be wondering which tipple would pair well with such dishes.

According to the Daily Telegraph's Susy Atkins, it is best to avoid serving anything too "lily-livered" or fizzy - two types of drinks that are commonly poured at the beginning of a meal.

She urged people to consider a fruity French wine from the Rhone region such as a syrah blend, particularly for a pork and chicken terrine.

Ms Atkins added: "Dry whites and delicate roses are too weak, while sparkling wines taste sour and fiercely fizzy next to the rich, soft, fatty texture of these glorious dishes."

In her opinion, there are a multitude of wines that will go with different pates, the most important factor is to be sure guests do not have empty glasses when the food is served.

One possible option is the Cellier de Monterail Cotes du Rhone 2009, which is delicious and suitable for vegetarians and vegans.