Wine pairing w/duck confit?

Red Burg

quote:

Originally posted by ArieS:
Red Burg

The correct and only answer!

Not so fast. There are other fine choices, like Chinon for instance.

Burgundy...

Pinot Noir - to differentiate the fact that it doesn't "have" to come from Burgundy to be a good match, but I'd probably prefer to add OR PN, but I'd not shy away from CA PN either.

As Grun said, why not Chinon or any good Malbec from Argentina?

if it was me, i'd go with a pinot and a cdp...

quote:

Originally posted by ArieS:
Red Burg

My favorite too.

Thanks for the suggestions. Red Burgundy it is. By the way I'll be cheating and buying the duck confit from D'artagnan. Bascically it's all ready to go, just pop them into the oven. It leaves more time to drink the wine.

It's only cheating if you say you made it.

I am resurrecting a very old thread, but with Thanksgiving 2017 nearly upon us, why not.

For Thanksgiving, my wife is preparing duck confit, and she asked me to pair a red wine with the dish.

Here are the better pinot noirs that I already have in my small collection:

2011 Simon Bize Savigny-les Beaune Aux Vergelesses
2011 Simon Bize Savigny-les Beaune Les Fourneaux
2012 Jadot Beaune Theurons
2012 Faiveley Corton
2014 Maison Shaps Nuits Saint George
2014 Sea Smoke Ten--a wild card, I know.

I am aware that this is an eclectic list. If you were faced with a similar situation and similar options, what would you recommend?

Thank you in advance, and happy Thanksgiving!

I'd pass on the Corton as it's very long-lived. The NSG is too young too.

The Bize 11s are drinking fairly well right now so it should be a nice pairing.

Last time I had a Sea Smoke Ten it was fantastic. I would do that and then whatever red burg is the most accessible.

If none of those burgs are in a good spot I would say why not a syrah, malbec or grenache?

Thank you for the replies. I am leaning toward a bottle of 2014 Sea Smoke Ten and a bottle of 2011 Bize Les Fourneaux with the dinner.

Anyone have recommendations specific to wild duck (and goose) confit? My first time making it and the meat seems so much richer and darker than domesticated fowl I'm' thinking the pairing should be different.

quote:

Originally posted by Stefania Wine:
Anyone have recommendations specific to wild duck (and goose) confit? My first time making it and the meat seems so much richer and darker than domesticated fowl I'm' thinking the pairing should be different.

isnt the classic pairing a young left bank with duck confit?

side note i've had a young pomerol with a goose confit and was quite fond of the pairing.

quote:

Originally posted by g-man:

quote:

Originally posted by Stefania Wine:
Anyone have recommendations specific to wild duck (and goose) confit? My first time making it and the meat seems so much richer and darker than domesticated fowl I'm' thinking the pairing should be different.

isnt the classic pairing a young left bank with duck confit?

this is how i've always had it at game dinners - but by 'young' i've found it to mean '10-20 years from the vintage'. i did wild ducks last year with some '99/'00/'01 left banks that worked really well. The other thing i almost always find it paired with is braised red cabbage, typically with some anise & lardons.

quote:

Originally posted by vinoevelo:

quote:

Originally posted by g-man:

quote:

Originally posted by Stefania Wine:
Anyone have recommendations specific to wild duck (and goose) confit? My first time making it and the meat seems so much richer and darker than domesticated fowl I'm' thinking the pairing should be different.

isnt the classic pairing a young left bank with duck confit?

this is how i've always had it at game dinners - but by 'young' i've found it to mean '10-20 years from the vintage'. i did wild ducks last year with some '99/'00/'01 left banks that worked really well. The other thing i almost always find it paired with is braised red cabbage, typically with some anise & lardons.

i would think it's a matter of vintage + storage.

i very much enjoy that graphite/lead pencil nose in the younger bordeaux with some noticeable tannins when pairing with a fatty goose.

A 2003 calon i've had since release would certainly work, the 2000 pontet canet from this bad distributor i picked up last year probably wouldn't. But in general, for less variance, i'd say any 3 yr old pomerol would be my pick.

quote:

Originally posted by Stefania Wine:
Anyone have recommendations specific to wild duck (and goose) confit? My first time making it and the meat seems so much richer and darker than domesticated fowl I'm' thinking the pairing should be different.

A Cerasuola di Vittoria would be a fun experiment.

I had duck breast with a duck confit potato hash thing this weekend and burgundy went well with it. I had a little sauternes left in my glass from the previous dish and sort of liked that pairing better.

quote:

Originally posted by g-man:


isnt the classic pairing a young left bank with duck confit?

side note i've had a young pomerol with a goose confit and was quite fond of the pairing.

That's what I thought. In fact as I was processing the goose I sent a text to Ms Ingrid that I'd figured out the menu for our next get together 'Confit and Bordeaux.'

We had the first go of it with a 2005 La Croix St George with sides of fresh zucchini from the garden (yeah my plant is still producing) and mushroom risotto made with goose stock. It was really, really good.

I've got 8 pounds of it left so I'll try a burgundy pairing next.

Right bank Bordeaux with some age on it, 15-20 years, would likely go very well.

I had a duck confit last night, paired with an Adelsheim (Willamette Valley) Pinot Noir 2014.
Worked fine.