Inexpensive pairing with duck

BEAUJOLAIS NOVEAU 2006.

$7-$15

I don't think there's any more to be had around here. I'll check it out though, if I can find some.

Might be some cru Beaujolais (which I love) if I drive for a bit. Regular Beaujolais and Beaujolais-Villages, eh. :-)

-ben

"devlyn76" wrote in news:1172245409.787529.274160 @h3g2000cwc.googlegroups.com:

Personally, I think Loire Cabernet Francs are the classic match with duck, something like a Chinon or Saumur-Champigny. You also get the added bonus that these wines are not particularily in style. Thus, you can get a basic bottling from a top producer for $20ish.

John

Beaujolais might work. Drouhin's '05 Bojo-Villages is widely available and costs about $10. I haven't had Jadot's '05, but that might be OK, too.

Mark Lipton

I have found Cabernet Franc from the Loire such as Saumur Champigny or Bourgueille to work well.

you must be a genius! See my reply we are on the same pafe

Chianti is always good with fowl.

Update:

Thanks everyone for the suggestions. My local shop didn't have any Cab Franc, which is unfortunate because I really do like it. Ended up getting an '03 Brouilly, which seems to have gone quite well with the duck.

Next time, I need to travel over to NY to get some Cab Franc. Which, incidentally, is where I would have to go to get a decent Chianti also.

-ben

Almost any light-medium body red with not too much alcohol would work well, in my opinion. Another choice would be Dolcetto, even Barbera. A GOOD Bardolino or Valpolicella, too.

"UC" wrote in news:1172513660.562750.19790 @h3g2000cwc.googlegroups.com:

Right on the body, wrong on the flavor profile, but that's never stopped yo int he past.

Joseph Coulter wrote in news:1qWdnfzxObzq2ELYnZ2dnUVZ snipped-for-privacy@comcast.com:

Hardly a genius! However, when you're on the right track there is often other traffic. Consider me the train behind you.

It's amazing how good these wines are for the money. They are especially food friendly and duck is perfect for them. Nevertheless, no one is going to give up their shiraz or Cali cab for them. They are just too different in profile.

John

Dolcetto would be my choice, not Barbera, unless the duck were very fatty or prepared with lots of fats or oils..

I beg to differ. The price for the worldwide number one in underappreciation (and QPR, of course) goes to fino sherry.

M.

Michael,

That is indeed the opinion of many people I respect. But like the music of Hindemith, the paintings of Jean Arp, or the sport of ice hockey, there are things I can appreciate others' valuation of (and perhaps intellectually the value of), yet never truly warm to myself. I'm not really a fan of sherry, Jura wines, or white Rhones (and try to put in disclaimers when posting notes thereon). Although I'll admit the first sip of a fresh Lustau fino with warmed salted almonds is thrilling (but I never like sip #2 as much).

If you include Lopez de Herredia's white wines in your list, you might qualify as the anti-Joe Perry ;-) BTW, do you include Roussannes in amongst those white Rhones you can't warm to? If so, I'll scratch those Chave Hermitage blancs and Beaucastel VV Roussannes from what I bring with me the next time I hit NYC :P

Mark Lipton

p.s. I'm with you on the almonds and fino, though I prefer salted Marcona almonds in olive oil and have no problem with sips 2-25, either. :)

"Mark Lipton" wrote ...........

Ah, no such reticence from this corner of the world, oh learned one !

And you and SHMBO (without the presence of whom you are banned from entering the country!) can import a whole dozen bottles without any form of governmental interference.

st.h

OK, that's fine with me. Btw, as much as I love fino, in fact I do consume it rarissimo modo.

M.