On Sun, 30 Jul 2006 17:39:46 +0200, "Jan Bøgh" <spamhater@nowhere>
wrote:

>Ric skrev i dette:
>
>> skillet cooking some nice fat duck breasts in a port / orange reduced
>> sauce.
>
>No doubt in my mind: a burgundy from Cote d'Or is almost the only wine that
>i have found matches the orange.
>
>regards
>Jan

Without being identified as a raging Francophobe, let me suggest that
a rich, dark Pinot Noir will handle the job nicely. While not as
complex in labeling or as astronomical in price as a Cote d'Or burg, a
Russian River Valley PN from Rochioli or Siduri might be up to the
task. Also in the running would be some Williamette Valley OR PNs as
well.

At least that gives the original poster a bit of regional and
budgetary latitude. Although might be adverse to overall snob appeal
at the dinner.

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