Duck confit - old Syrah or CF?

[BJ]

??

 

[SFJoe]

Eaten straight, or in an omelet as I had for lunch?

 

[SFJoe]

I would say it's versatile, do what you want.

But I would probably rather have younger Chinon for the tannins and fruit.

 

[MLipton]

originally posted by BJ:
Duck confit - old Syrah or CF???

Which Syrah? Which CF? Style is everything, I'm afraid. And neither Syrah or CF is my first choice with duck, though the saltiness of confit might change the equation a tad.

Mark Lipton

 

[SFJoe]

At lunch, the Guiness worked well.

 

[Jeff Grossman]

Cascina Francia would be a good choice.

 

[mlawton]

burgundy

 

[BJ]

We're going over to some friends and we're not sure how they're serving. I think I get it now - fat, rich, needs cut?

Cahors?

St. Estephe?

 

[Andy Beaton]

On the other end of the spectrum, Beaujolais is a fun pairing with duck. If the duck is especially rich and salty, a Ridge zin would be strong.

 

[Yixin]

Amarone diluted with a thin vintage valpolicella is nice.

 

[Peter Creasey]

A Zin or Durif should work. Or an austere Merlot.

. . . . . Pete

 

[Yule Kim]

Diet Coke on the rocks with a twist of Zima.

 

[MLipton]

originally posted by Andy Beaton:
On the other end of the spectrum, Beaujolais is a fun pairing with duck. If the duck is especially rich and salty, a Ridge zin would be strong.

Yes, Beaujolais is often great with duck, but confit has some very intense flavors, so perhaps something a bit more robust: a lighter Nebbiolo? Mike Dashe's L'Enfant Terrible?

Mark Lipton

 

[JasonA]

For the salt and the fat I'd go with a Richaud 2007 Cotes du Rhone Villages Cairanne or an older one if you have it.