we talk of this occasionally. Tonight I think I established an excellent balance of wine quality to food pairing that brought out the best in both. We had 5 spice duck breast (mostly Ian Hoare's recipe) with stir fried veggies and a 2013 Russian River Pinot Noir Sonoma county from Kirkland. The wine at 15 or so dollars wa a steal excellent cherry bouquet a bit of oak (previous bottles showed more this one I kept to about 55 degree F and the oak disappeared) wine and duck were just perfect together. Neither one outshown the other, well maybe the duck's sauce but hey. We cooked the duck sous vide and the tenderness of the process really works with the duck as it does not lose any flavor (I did add a little 5 spice to the duck pre sous vide and I think it integrated a bit in the cooking.) All in all a 3 star meal at bib gourmand prices :)
- posted
9 years ago