>I find the PN's from NZ and Oregon to be quite fruity and sturdy which
> >can hold up to sweet/salty flavors and compliement the spice notes yet
> >balance the richness of the duck.
>
> Oregon PNs are not to be had in Monopololly Sweden. The NZs tend to be in
> the light-and-strawberry league.
> I remember a Tasmanian PN I had in a rather nice restaurant in Sidney which
> would have been close.
>
> I mean, the PN might be close - the restaurant, OTOH, is rather on the other
> side of the globe, so, not close.
>
> Just wanted to make that clear. Realised the ambiguity. Can't stand
> ambiguity. So, the PN. Not the restaurant.
>
> Cheers
>
> Nils
I understood what you meant. I think the Oregon PN's are bit more fruity and oaky and prefer the New Zealand style which is a bit "bigger" than many French PN's yet still not over the top. There is a purity of fruit in the New Zealand wines that I find intriguing but I do miss a bit of the minerality that I get from Burgundy. In any case I think PN matches well with duck in sweet sauces as long as the sauce isn't citrus based.