Pâtés are spreadable mixtures of seasoned [often highly], ground meat, which can be rustic or extravagant, smooth and creamy or rough and chunky. Of course you can also have fish or vegetable pâtés, but look to the corresponding wine and food matching categories for individual suggestions.
For country pâtés, a red wine usually pairs well with the hearty flavours – try a Beaujolais, Tempranillo or Sangiovese.
Chenin is a good match for liver pâtés as is Pinot Gris, and for something a little different, try a Gewürztraminer.
Riesling is lovely with duck pâtés, an off- dry version is good with chicken liver pate.
Foie Gras, made from the fattened livers of ducks or geese, needs something decadent, and the classic pairing is a dessert wine - Sauternes, sweet Rieslings, Chenin and Alsace Pinot Gris Vendange Tardive [Late Harvest]. If you are feeling especially lavish, try a Tokaji.