if by "goose liver pate" you mean "Foie gras d'oie", then please don't "spread" it on your toast !! <img src="/images/graemlins/shocked.gif" alt="" />
Except if it's some inferior quality "bloc de foie gras" or "mousse de foie gras". Then O.K. : spread ahead....
If it's a good true "foie gras", you delicately cut a piece of the slice you have been served, and, always delicately, put it down on your toast (on which you will have spread a bit of wine "confit", if you like mixing salt & sugar)
As for wine, it's up to you and your preferences... mellow or dry, white or red ... choose the wine you like, as far it is not too strong and risks masking the flavor of your "foie gras".

<img src="/images/graemlins/grin.gif" alt="" /> <img src="/images/graemlins/grin.gif" alt="" />