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.

"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/

You're absolutely right - the sauce makes this trickier. But I hadn't
thought of a Beaujolias - and I have a couple; a Julienas, I think, and a
Moulin a vent. Nice suggestion, thanks.I am ahsamed to say, but I haven;t
any Burgundy reds; I am not a big fan, except for some of the village level
wines. And don;t happen to have any, but maybe I'll go see what's at the
wine store. Thanks Joseph.

>
> 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/
>

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

--
A few photos can be found on http://jan.boegh.net/foto.htm

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

After completing the reduced sauce, it was far darker, richer, and more
savory than the orange implied it might be. The sauce was really
outstanding. Chose to go with a Montmirail Gigondas as a somewhat 'spicey'
complement. Outstanding.