Tonight I came home to a sore and tired Jean. This morning, when leaving the house, she tripped over the curb and took a hard fall into the street, hitting her head on the pavement. Taking pity, I cooked her a dinner of pan-seared duck breasts, baked sweet potatoes and broccoli. Jean wanted a good wine to both complement the meal and help her salve her aching skull, so I went down to the cellar and came back with what I felt would be a decent duck wine:
1998 Joseph Drouhin Clos de Vougeot color: dark garnet with a hint of brick at the rim nose: initially tight, dark fruit, cedar, a hint of pencil lead, beef blood palate: tart cherries, acidity, fine tannins, later showing soy sauce and meat
With the duck, this wine really opened up and showed more fruit (a solid
4 on the Hoare scale of food/wine matches). With time, it opened up more, but after two hours the fruit is gone, replaced with more soy sauce and meat elements. Not a transcendent wine, but a very lovely example of Grand Cru Burgundy and a nice duck wine for a Monday night.
Mark Lipton