Hello folks

I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.

The duck is going to be simple, slow-roasted and maybe have some
garlic.

Any ideas?

TIA,
-ben

On 23 Feb 2007 07:43:29 -0800, "devlyn76" wrote:

Hello folks

I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.

The duck is going to be simple, slow-roasted and maybe have some
garlic.

Any ideas?

TIA,
-ben

You don't say where your "local choices" limit is, which could vary
your mileage greatly.

My first reaction for duck is usually Burgundy as well--then reality
sets in and I reduce the criterion to Pinot Noir and suddenly life
returns to normal.

While you won't find much Burgundy at sub-$20, there's a lot of decent
PNs around. Recently I've been enjoying Cambria "Julia's Vineyard" at
about $16/btl and La Crema for about $18--both are California
offerings and those prices were for 2005 bottlings through Sam's Club
in Texas.

They are distributed nationally.

But, slow-roasting and garlic makes me a bit apprehensive about PN.
Maybe something in a Gewurz or Riesling, since the slow cooking of
duck reminds me of either Chinese or E. European preps that lend
themselves to that style of white.

Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com

On Feb 23, 10:52 am, Ed Rasimus wrote:
On 23 Feb 2007 07:43:29 -0800, "devlyn76" wrote:

Hello folks

I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.

The duck is going to be simple, slow-roasted and maybe have some
garlic.

Any ideas?

TIA,
-ben

You don't say where your "local choices" limit is, which could vary
your mileage greatly.

My first reaction for duck is usually Burgundy as well--then reality
sets in and I reduce the criterion to Pinot Noir and suddenly life
returns to normal.

While you won't find much Burgundy at sub-$20, there's a lot of decent
PNs around. Recently I've been enjoying Cambria "Julia's Vineyard" at
about $16/btl and La Crema for about $18--both are California
offerings and those prices were for 2005 bottlings through Sam's Club
in Texas.

They are distributed nationally.

But, slow-roasting and garlic makes me a bit apprehensive about PN.
Maybe something in a Gewurz or Riesling, since the slow cooking of
duck reminds me of either Chinese or E. European preps that lend
themselves to that style of white.

Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com

I'm in Vermont, and the choices here are pretty slim. Lots of Oregon
PN available, some California. But Gewurz, being my favorite white,
sounds like a great one to try. Only choice is Trimbach I believe,
unless I try the Pierre Sparr One, which seemed like a decent blend
the last time I tried it.

Thanks,
-ben

devlyn76 wrote:
Hello folks

I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.

The duck is going to be simple, slow-roasted and maybe have some
garlic.

Any ideas?

TIA,
-ben


BEAUJOLAIS NOVEAU 2006.

$7-$15

On Feb 23, 11:18 am, il rit wrote:
devlyn76 wrote:
Hello folks

I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.

The duck is going to be simple, slow-roasted and maybe have some
garlic.

Any ideas?

TIA,
-ben

BEAUJOLAIS NOVEAU 2006.

$7-$15


I don't think there's any more to be had around here. I'll check it
out though, if I can find some.

Might be some cru Beaujolais (which I love) if I drive for a bit.
Regular Beaujolais and Beaujolais-Villages, eh. :-)

-ben

Mike Tommasi wrote:
devlyn76 wrote:

On Feb 23, 10:52 am, Ed Rasimus wrote:

On 23 Feb 2007 07:43:29 -0800, "devlyn76" wrote:

Hello folks
I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.
The duck is going to be simple, slow-roasted and maybe have some
garlic.
Any ideas?


My first reaction for duck is usually Burgundy as well--then reality
sets in and I reduce the criterion to Pinot Noir and suddenly life
returns to normal.

They are distributed nationally.

But, slow-roasting and garlic makes me a bit apprehensive about PN.
Maybe something in a Gewurz or Riesling, since the slow cooking of
duck reminds me of either Chinese or E. European preps that lend
themselves to that style of white.


I'm in Vermont, and the choices here are pretty slim. Lots of Oregon
PN available, some California. But Gewurz, being my favorite white,
sounds like a great one to try. Only choice is Trimbach I believe,
unless I try the Pierre Sparr One, which seemed like a decent blend
the last time I tried it.


Burgundy reds are too subtle for duck, and pinot noir may be a better
choice ;-)

Gewurz would be completely out of place, as well a Riesling, this is
bloody red meat and it would kill the whites.

Beaujolais Nouveau would be too acid and lacking in body, it would also
be overpowered. Some of the more structured beaujolais villages might
provide a good match and a nice contrast to the fatty bird, but in all
probability the fat will be skimmed off anyhow...

I think the best matches would be with syrah, ideally a Northern Rhone
like St Joseph or better. I assume we are not talking about wild duck.

I just like Beaujolais. I'm not complicated like you guys. I never
buy wine that cost more than $15.

Chateau St. Michelle - Syrah 2001 would be Yumm-O! too. price?
Columbia Crest - Cab/Merlot 2001 $5.99

"devlyn76" wrote in news:1172245409.787529.274160
@h3g2000cwc.googlegroups.com:

Hello folks

I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.

The duck is going to be simple, slow-roasted and maybe have some
garlic.

Any ideas?

TIA,
-ben


Personally, I think Loire Cabernet Francs are the classic match with duck,
something like a Chinon or Saumur-Champigny. You also get the added bonus
that these wines are not particularily in style. Thus, you can get a basic
bottling from a top producer for $20ish.

John

devlyn76 wrote:
Hello folks

I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.

The duck is going to be simple, slow-roasted and maybe have some
garlic.

Beaujolais might work. Drouhin's '05 Bojo-Villages is widely available
and costs about $10. I haven't had Jadot's '05, but that might be OK, too.

Mark Lipton

devlyn76 wrote:
Hello folks

I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.

The duck is going to be simple, slow-roasted and maybe have some
garlic.

Any ideas?

TIA,
-ben

I have found Cabernet Franc from the Loire such as Saumur Champigny or
Bourgueille to work well.

John Gunn wrote:
"devlyn76" wrote in news:1172245409.787529.274160
@h3g2000cwc.googlegroups.com:

Hello folks

I'm looking for an inexpensive pairing with duck. Under $20/btl if
possible... My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.

The duck is going to be simple, slow-roasted and maybe have some
garlic.

Any ideas?

TIA,
-ben


Personally, I think Loire Cabernet Francs are the classic match with duck,
something like a Chinon or Saumur-Champigny. You also get the added bonus
that these wines are not particularily in style. Thus, you can get a basic
bottling from a top producer for $20ish.

John
you must be a genius! See my reply we are on the same pafe

On Fri, 23 Feb 2007 17:26:47 +0100, Mike Tommasi
wrote:

Gewurz would be completely out of place, as well a Riesling, this is
bloody red meat and it would kill the whites.

Hmmm. IMO Riesling can stand up to most meats. Certainly pork, duck
and lamb, but maybe not beef and more gamey stuff. Just lay off the
heavy sauces!

But I agree about the Gewurtz. In general it is not food-friendly and
in particular it lacks the acidity to act as a foil to the grease of
duck. Reisling on the other hand.... Yum.

--
Steve Slatcher
http://pobox.com/~steve.slatcher

Steve Slatcher wrote:
On Fri, 23 Feb 2007 17:26:47 +0100, Mike Tommasi
wrote:


Gewurz would be completely out of place, as well a Riesling, this is
bloody red meat and it would kill the whites.


Hmmm. IMO Riesling can stand up to most meats. Certainly pork, duck
and lamb, but maybe not beef and more gamey stuff. Just lay off the
heavy sauces!

But I agree about the Gewurtz. In general it is not food-friendly and
in particular it lacks the acidity to act as a foil to the grease of
duck. Reisling on the other hand.... Yum.


a Lirac + duck ?

Steve Slatcher wrote:

On Fri, 23 Feb 2007 17:26:47 +0100, Mike Tommasi
wrote:

Gewurz would be completely out of place, as well
a Riesling, this is bloody red meat and it would
kill the whites.

Hmmm. IMO Riesling can stand up to most meats.
Certainly pork, duck
and lamb, but maybe not beef and more gamey
stuff. Just lay off the
heavy sauces!

But I agree about the Gewurtz. In general it is
not food-friendly and in particular it lacks the
acidity to act as a foil to the grease of
duck. Reisling on the other hand.... Yum.


Have you ever tried a bone dry Gewurtz. with food.
I think you would find it a lot different that
the semi sweet Gewurtz.

On Fri, 23 Feb 2007 21:40:03 -0500, "Paul E. Lehmann"
wrote:

But I agree about the Gewurtz. In general it is
not food-friendly and in particular it lacks the
acidity to act as a foil to the grease of
duck.

Have you ever tried a bone dry Gewurtz. with food.
I think you would find it a lot different that
the semi sweet Gewurtz.

Yes. It's not so much the sweetness that is the problem for me. It's
the low acidity and strong flavour. Also note I was talking in
generalities - strongly spiced foods are likely to be an exception.

--
Steve Slatcher
http://pobox.com/~steve.slatcher

On Feb 23, 11:26�am, Mike Tommasi wrote:
devlyn76 wrote:
On Feb 23, 10:52 am, Ed Rasimus wrote:
On 23 Feb 2007 07:43:29 -0800, "devlyn76" wrote:

Hello folks
I'm looking for an inexpensive pairing with duck. *Under $20/btl if
possible... *My first reaction is to go for a decent Burgundy, though
my local choices are limited and decent burugundies are usually well
above this price.
The duck is going to be simple, slow-roasted and maybe have some
garlic.
Any ideas?

My first reaction for duck is usually Burgundy as well--then reality
sets in and I reduce the criterion to Pinot Noir and suddenly life
returns to normal.

They are distributed nationally.

But, slow-roasting and garlic makes me a bit apprehensive about PN.
Maybe something in a Gewurz or Riesling, since the slow cooking of
duck reminds me of either Chinese or E. European preps that lend
themselves to that style of white.

I'm in Vermont, and the choices here are pretty slim. *Lots of Oregon
PN available, some California. *But Gewurz, being my favorite white,
sounds like a great one to try. *Only choice is Trimbach I believe,
unless I try the Pierre Sparr One, which seemed like a decent blend
the last time I tried it.

Burgundy reds are too subtle for duck, and pinot noir may be a better
choice ;-)

Gewurz would be completely out of place, as well a Riesling, this is
bloody red meat and it would kill the whites.

Beaujolais Nouveau would be too acid and lacking in body, it would also
be overpowered. Some of the more structured beaujolais villages might
provide a good match and a nice contrast to the fatty bird, but in all
probability the fat will be skimmed off anyhow...

I think the best matches would be with syrah, ideally a Northern Rhone
like St Joseph or better. I assume we are not talking about wild duck.

--
Mike Tommasi - Six Fours, France
email linkhttp://www.tommasi.org/mymail- Hide quoted text -

- Show quoted text -

Well, if you ever came to NY I'd hoped to offer you Betsy's duck with
a GC Burg, but if you'd prefer a Cotes du Rhone...

While Burg is my duck wine of choice, I think any rich but not too fat
nor tannic wine would do well- Pinot Noir, Syrah, Nebbiolo.

As to Gewurz, I think it does well with duck in orange or other sweet
sauces. Don't think I'd choose with a roast duck.