We have become intrigued with red raspberry vinegar, lately. It reminds us of younger days when we picked fresh raspberries, sampling as we harvested, then making jam when we got home. We loved them then, and, in this form, love it with Cabernet Franc. This is a surprising pairing for us, and occurred quite by accident, when making the raspberry salad for the Zinfandel pairing. This is a very quick recipe. The basis is goat cheese and vinegar to balance the acidity of the young Cabernet Franc. Then bring the fruit back with raspberry, and finally, round it out with fat from the paté.

1 baguette, sliced about 1/2 inch thick
1 cup goat cheese, or the 10 oz package often sold
2 Tablespoons Red Raspberry Vinegar
thyme, leaves, fresh if you can, dried will work too, minced
4 to 6 ounces duck or chicken paté (Trader Joe’s works, our local butcher has duck)

Note: we found Kozlowski Farms Red Raspberry Vinegar at the local grocery store. Be careful using this as pouring small amounts is difficult. We moved it to a different bottle. Do not use prepared red raspberry vinaigrette as those will be too sweet.

Toast the baguette slices in a 350 degree oven about 3 minutes or until just beginning to crisp In a bowl, mix cheese and vinegar together until smooth Spread a small amount of paté on the bread, like you are spreading butter. Then spread a larger amount of cheese mixture on top of the paté, then sprinkle lightly with thyme.

This combination of flavors is very good with the Cabernet Franc. Trust us, we know.