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!
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.
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.

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