Pairing with duck?

"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.

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

Not so hard to match.

First, the dish should be done with bitter oranges, failing that you need to compensate for overly sweet oranges with some extra acidity, I add more lemon juice. Also important is to avoid boiling the meat in the orange sauce, I throw the meat in the pan with the sauce, stir very fast and serve.

There are many matches that can be tried even with the glaze (without it it would be Canard sans orange?). A medium-dry Loire white, a good Syrah from Languedoc with plenty of spice. I can see how Burgundy would require holding the glaze, but no problem for example with a Mas Mortiès Pic St Loup, or even some more easily found wines like Hortus.

Cheers

Mike

Mike Tommasi wrote in news: snipped-for-privacy@individual.net:

Thank you Mike, Bitter orange and I like the idea of a Vouvray or Montlouis.

On the other hand honey could lend itself to a, dare I say it, lightly oaked Chard, not normally in my repretoire, but it seems to call that way for some reason.

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

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.

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

Max

Vermentino.

MaxMustermann wrote: