Behind the Vines

Giving ‘That Bird’ Another Taste

by Farley on June 27th, 2008

We had quite the tasty meal the other evening.  My brother once ate most of the leftovers from a wine pairing dinner I made for my mom and her bunko group.  Jeremy’s first experience with duck left quite an impression on him, and he’s asked me several times since, when can he have ‘that bird’ again.  Well, BK came through… and with a flourish.  His tried-and-true techniques really make for a decadently delicious preparation of duck breast that cause your taste buds to applaud.

And I just can’t help it, but I adore Pinot Noir with duck, especially because at our house, that bird is usually garnished with mushrooms. It’s always so good that I find it hard to try any other pairing. This particular bottle I picked up at the winery a few months ago: 2005 Patz & Hall Hyde Vineyard Pinot Noir.  Oh, yum. Strawberry rhubarb, cocoa, cream, cherry cordial.  Mom doesn’t like to give her opinion, but she said it was Good! and she and BK both thought it was a better pairing with the mushrooms than the duck.  Overall, it was very smooth and kept getting better, though, unforunately, it didn’t last very long.

Image source: Farley Walker

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POSTED IN: Pinot Noir, especially good meals, they love wine down south