Hello,
The boys are coming over for duck on Saturday. I planned to start with
cuisse de canard confit with lentils de Puy which I normally serve a Loire
CF with (a Riesling works too, preferably from Alsace and dry). No real
problem there.
However, I planned to continue with panfried duck's breast with a sauce
inspired by the canard laqué, so, a sauce sweet and salty with lots of
5-spice. Idealwine recommends Pinot Gris but I want something red - I guess
I am, in a way, losing my previous enthusiasm for PG .
My thoughts are going towards a Ripasso or similar, but it might be too much
of a muchness (sweet+sweet= cloying). Any general considerations?
Cheers
Nils

"Nils Gustaf Lindgren" <nils.lindgren@NOTAVALIDADRESS.se> ha scritto nel
messaggio news:2OxUk.4179$U5.28419@newsb.telia.net...
> Hello,
> The boys are coming over for duck on Saturday. I planned to start with
> cuisse de canard confit with lentils de Puy which I normally serve a Loire
> CF with (a Riesling works too, preferably from Alsace and dry). No real
> problem there.
> However, I planned to continue with panfried duck's breast with a sauce
> inspired by the canard laqué, so, a sauce sweet and salty with lots of
> 5-spice. Idealwine recommends Pinot Gris but I want something red - I
> guess I am, in a way, losing my previous enthusiasm for PG .
> My thoughts are going towards a Ripasso or similar, but it might be too
> much of a muchness (sweet+sweet= cloying). Any general considerations?
> Cheers
> Nils
>
Duck's meat is red with a strong flavour. I prepare it with orange sauce and
the wine is always and absolutly red. Pinot Noir (from France) is perfect or
Shiraz from Australia. I'm Italian and I'd enjoy an Amarone. ( I think quite
a lot of red wines are a good match with duck's breast).

Ciao, A.M.

Anna Maria wrote:
> "Nils Gustaf Lindgren" <nils.lindgren@NOTAVALIDADRESS.se> ha scritto nel
> messaggio news:2OxUk.4179$U5.28419@newsb.telia.net...
>> Hello,
>> The boys are coming over for duck on Saturday. I planned to start with
>> cuisse de canard confit with lentils de Puy which I normally serve a Loire
>> CF with (a Riesling works too, preferably from Alsace and dry). No real
>> problem there.
>> However, I planned to continue with panfried duck's breast with a sauce
>> inspired by the canard laqué, so, a sauce sweet and salty with lots of
>> 5-spice. Idealwine recommends Pinot Gris but I want something red - I
>> guess I am, in a way, losing my previous enthusiasm for PG .
>> My thoughts are going towards a Ripasso or similar, but it might be too
>> much of a muchness (sweet+sweet= cloying). Any general considerations?
>> Cheers
>> Nils
>>
> Duck's meat is red with a strong flavour. I prepare it with orange sauce and
> the wine is always and absolutly red. Pinot Noir (from France) is perfect or
> Shiraz from Australia. I'm Italian and I'd enjoy an Amarone. ( I think quite
> a lot of red wines are a good match with duck's breast).

Welcome to AFW... another trans-newsgroup person...

Actually Nils is preparing a confit (in the fat?), so the meat should be
very well done and falling off the bones. I can see a white going well
in this case with the fatty meat (pretty well the same pairing as with
foie gras, that VT Pinot Gris from Alsace sounded good Nils).

Pan fried breasts would be prepared quite rare (else it becomes tough)
like a good steak, and indeed then I would only serve a red, I was also
thinking of syrah, a very rich one particularly if accompanied by figs
or apples.


--
Mike Tommasi - Six Fours, France
email link http://www.tommasi.org/mymail

> Actually Nils is preparing a confit (in the fat?), so the meat should be
> very well done and falling off the bones. I can see a white going well in
> this case with the fatty meat (pretty well the same pairing as with foie
> gras, that VT Pinot Gris from Alsace sounded good Nils).

Using a Loire CabFranc has worked marvelously - but so has an Alsace
Riesling. PG could be good, but I think the extra acidity of the Riesling
superior - this said, I never tested PG in this context, and, as I
mentioned, I have been tiring a bit of the varietal, we have tasted rather a
lot of PGs the last year (including an abominable Szurkebarat, at 15+ %
alcohol, unbalanced as an egg standing on the pointy end).

>
> Pan fried breasts would be prepared quite rare (else it becomes tough)
> like a good steak, and indeed then I would only serve a red, I was also
> thinking of syrah, a very rich one particularly if accompanied by figs or
> apples.

Well yes, so we turn to the old dependables, a Cote Rotie, or a(n) Hermitage
.... could be good. SHOULD be good, rather. But I was interested in Mark's
idea, and I have an expendable Rosé Champers in the cellar ... hmmm.
I think we might have some reds from Chapoutier ... decisions, decisions ...

Cheers

Nils

> All seems a bit OTT for my
> delicate stomach!!

Noted. In case you come to eat at our place, I will definitely not serve you
this combo (confit+magret).
> Isn't that interesting, I'd never have thought of serving a white with
> that combination, (confit & lentils) Not saying I don't think it would
> work - in fact I ought to try it out. Nor actually would it have
> occurred to me me to serve a Cabernet Franc though there's no reason
> why not. I must try it as I've got some well ready in my cellar.

The best so far was Clos de l'Echo 1986 from Magnum ...


> I HAD also thought in terms of a PN from Oregon, or even the Moss Wood
> from Margaret River. However if you can't find them in Norway, then I
> wouldn't look to a Burgundy, I don't think they have the flavour
> profile.

No, I have thought about it and I feel that most of my Bourgs are too
austere. The Clos des Ormes 2003 might be good but it is infanticide, we
have already opened one, only 5 to go
Perhaps in a few years.

> Another suggestion - depending on what you can get - would be for a
> ripe Gruner Veltliner. Michael P may tell me I'm talking nonsense, but
> I think it has enough "flavour hooks" to complement all these complex
> flavours.

Finding a Veltliner older than 2006 is impossible in Sweden (not Norway),
period. And the Veltliners we have here are impossible to differentiate from
an anonymous dry Riesling. I have so far, with one exception, not found any
Veltliners I felt like laying down, and I do not, repeat not, mean this as
being disparaging against Veltliners, but it is <rant> a question of the
Monopoly who with unwavering instinct finds the least typical, the most
dreary wines at all possible occasions </rant> (slight exageration,
possibly). Now, everybody, join in: Typicity has gone out the windows and
everything tastes the same [1] (come ON you guys, you know this one,
Typicity has gone ...)

Thank you for taking an interest, and, BTW, it is ever so refreshing to see
you taking part in the group again - you were missed.

Cheers

Nils

[1] Quote found on a wall in a Pompeian wine shop: "Typicitas
defenestratibus est, omnis degustibus simile"

"Nils Gustaf Lindgren" <nils.lindgren@NOTAVALIDADRESS.se> skrev i melding
news:3wQUk.4225$U5.28974@newsb.telia.net...
>
> Finding a Veltliner older than 2006 is impossible in Sweden (not Norway),
> period. And the Veltliners we have here are impossible to differentiate
> from an anonymous dry Riesling.
Sweden, not Norway, of course :-)
Interesting to note that you have 8 GV's in Sweden - 62 in Norway...,
including Pichler, Hirtzberger and Jurtschitsch to mention a few :-)
Anders

"Mike Tommasi" <nobody@tommasi.org> skrev i meddelandet
news:6oi639F3p392U1@mid.individual.net...
> Nils Gustaf Lindgren wrote:
>> [1] Quote found on a wall in a Pompeian wine shop: "Typicitas
>> defenestratibus est, omnis degustibus simile"
>
> But Nils, since the majority of wine producers do not produce wines that
> exhibit any "typicity", then the most typical wines are those that do not
> have any typicity. A wine that shows "typicity" is not typical.

To spot the typicity, just look out your window ...
What do you think of my Latin, BTW, oh great (and possibly cunning)
linguist? Quite doggy, eh, what?

> Interesting to note that you have 8 GV's in Sweden - 62 in Norway...,
> including Pichler, Hirtzberger and Jurtschitsch to mention a few :-)

Even more interesting to note that of those 8, two are not available in any
shop in Skåne, a region with a population of ... 1.13 million.

The Swedish monopoly is fantastic.

Cheers

Nils

Ah yes. How lucky I am, not living in France. And, when in France, how I
long for the Swedish Monopolloly. Not.

Cheers

Nils

IanH <nothanks@hotmail.com> wrote:

> Another suggestion - depending on what you can get - would be
> for a ripe Gruner Veltliner. Michael P may tell me I'm talking
> nonsense,

Absolutely not.

> but I think it has enough "flavour hooks" to complement all
> these complex flavours.

Absolutely.

M.