tag:blogger.com,1999:blog-1128271396089958050.post6976073692123962679..comments2024-03-08T21:37:38.443-08:00Comments on VinoFictions: Duck breast with black raspberry sauceThomashttp://www.blogger.com/profile/07322028233207741737noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1128271396089958050.post-84494177886481170592010-12-04T07:12:13.145-08:002010-12-04T07:12:13.145-08:00Never a truer word spoken...I know someone who wou...Never a truer word spoken...I know someone who would happily drink Pinot gris with every meal. And you're right, Rhone wines do work well with lamb.Vinogirlhttps://www.blogger.com/profile/10145696108646897751noreply@blogger.comtag:blogger.com,1999:blog-1128271396089958050.post-82093706798161973362010-12-04T06:23:57.644-08:002010-12-04T06:23:57.644-08:00Vinogirl,
I was only pointing out that the sauce ...Vinogirl,<br /><br />I was only pointing out that the sauce plays an important, and sometimes larger role than the meat. <br /><br />Wasn't questioning, nor do I question, what other people prefer. I gave up doing that the day I met a woman who drank Riesling with every meal--every meal--because she said that the wine pairs with every food.<br /><br />As for Cab Franc: I love the cool climate versions with calves liver in balsamic vinegar sauce. <br /><br />For lamb, I'm partial to the Rhone varieties, although I've been told it's best with Bordeaux, which I have never found to be true for my palate--maybe Riesling??? ;)Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-1128271396089958050.post-61734768191500943622010-12-03T19:01:25.815-08:002010-12-03T19:01:25.815-08:00But Thomas, its fruitiness is why I picked it, alo...But Thomas, its fruitiness is why I picked it, along with a little greeness (especially from a cool climate Cab Franc) and a bit of spicy pepperiness. The fruit would compliment, and the spiciness would contrast. Lamb is often gamier than duck and I don't think you could deny that a good Chinon and a leg of lamb go well together.Vinogirlhttps://www.blogger.com/profile/10145696108646897751noreply@blogger.comtag:blogger.com,1999:blog-1128271396089958050.post-56185943449351505772010-12-01T05:56:52.207-08:002010-12-01T05:56:52.207-08:00Vinogirl,
Good duck is gamey, but the sauce must ...Vinogirl,<br /><br />Good duck is gamey, but the sauce must also be taken into consideration.Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-1128271396089958050.post-4556891413225122392010-11-30T21:05:57.792-08:002010-11-30T21:05:57.792-08:00This recipe sounds delicious. Even though the Pet...This recipe sounds delicious. Even though the Petit verdot worked well with my duck I'd much rather have a Cabernet franc (preferably a Chinon) every time.Vinogirlhttps://www.blogger.com/profile/10145696108646897751noreply@blogger.comtag:blogger.com,1999:blog-1128271396089958050.post-26334219566503990292010-11-29T14:49:54.505-08:002010-11-29T14:49:54.505-08:00I've had this duck breast with Sforzato, Pinot...I've had this duck breast with Sforzato, Pinot Noir, and Gewurztraminer--each worked for various reasons.<br /><br />The raspberries are quite acidic. The Port balances that but does not erase it. The sauce is powerfully fruity, yet the garlic and shallot tames that. It's quite a jumble of flavors--and then there's the gaminess of the duck!Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-1128271396089958050.post-78007262869682151282010-11-29T13:50:02.732-08:002010-11-29T13:50:02.732-08:00Hmmm the fruit and the port are making me think Am...Hmmm the fruit and the port are making me think Amarone.Samantha Duganhttps://www.blogger.com/profile/05214278596698698245noreply@blogger.com