There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
The two days I spent in the Gers region of the south-west of France last week (members can see a full report here) reminded me just what a strong terroir-based match the local Tannat-based wines are with duck confit. I tried it both with a Madiran and a humbler Côtes de St-Mont which uses the same grape varieties.
If you happen to be an ardent Pinotphile, as I am, an invitation to the annual International Pinot Noir Celebration (IPNC) is of the same order as an invitation to a lock-in at the sweetie shop. For an entire weekend every July, hundreds of Pinot lovers, professionals and amateurs alike, throng the Linfield College Campus in the heart of Oregon’s Willamette Valley in order to talk about Pinot Noir – and taste it – with the men and women who make it.
Thanks to the Argentinians, everyone associates Malbec with steak and that’s a great pairing but with Malbec World Day coming up this Wednesday maybe it’s time to stretch your wings and give some other dishes a try. Here are a few ideas:
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .