"Ric" > wrote in
.com:

> We have some friends coming over tonight - like us, they vacationed in
> France earlier this summer, so we decided to have a French meal
> together and swap some stories. We got the honor of hosting, so we're
> skillet cooking some nice fat duck breasts in a port / orange reduced
> sauce. Have been noodling over picking some complimentary wine. The
> wine I would love to pour is an '02 Cooper Mourvedre (Amador County)
> that I have in the cellar - a wonderful wine that accompanies duck so
> well. But the theme is French - so I need to pour some Frech wine. My
> cellar's Fench wines tend to be limited to red Bordeeaux's and white
> Burgundies (my two favorites). We also have some Rhone reds, and some
> Hermitage whites (one of which we'll be serving with the pear
> vichyssoise starter).
>
> Any thoughts on a red French to accompany the duck? Aside from our own
> cellar, we have access to a wonderful local wine store - so all
> suggestions appreciated.
>
>
>

the port/orange sauce gives one pause. My inclination for Duck is a
Burgundy or Cab Franc from Bourgueil or Saumur Champigny. the Mourvedre
is after all a French grape so if you like it with the duck, why not?
(My third go to for the duck would be a cru Beaujolais)
--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/