Pairing with duck?

Hi all,

What goes well with a duck a l'orange?

I'm trying to limit the choice to french/german/italian wines.

Thanks, Max

Reply to
MaxMustermann
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"MaxMustermann" wrote in news: snipped-for-privacy@o13g2000cwo.googlegroups.com:

Next to impossible some would say. Ian, Ian are you around, has suggested using Blood oranges and has matches for that. I personally ask for mine without glaze in restaurants and go Burgundy or Loire depending on what is available.

Reply to
jcoulter

Blood oranges could also be an alternative. Will have to wait for Ian then :)

I'm going for a duck with a glaze (or maybe just a little honey mixture). How about a Chianti?

Which cheeses go with Bordeaux?

Thanks, Max

Reply to
MaxMustermann

jcoulter wrote: > Thank you Mike, Bitter orange and I like the idea of a Vouvray or

Montlouis was on my mind too, specially the one from Chidaine, it has aromas remniscent of bitter oranges.

OK, now I understand, previously I thought you meant RED burgs... I think you could indeed pair a very well aged white burg, better still if it is southern and made from very ripe grapes, something like Domaine Bongran of Jean Thevenet. Yum

Reply to
Mike Tommasi

While red Burgundy is my favorite duck dish, not with an orange sauce. I like the idea of off-dry Loire chenin (and love Chidaine's Montlouises....Montlouisi..er...Montlouis's?). Similar idea would be a Riesling Kabinett or Spatlese with some body.

Cheeses for Bordeaux? I like hard cheeses like good aged Gouda, Cheddar, Parmesan, etc. If you can find a good Mimolette, that works, too.

Reply to
DaleW

Thanks for the great tips guys. I'll hop off to Alsace to find a few good wines :)

Max

Reply to
MaxMustermann

Vermentino.

MaxMustermann wrote:

Reply to
uraniumcommittee

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