Duck Confit on Green Salad with Amador County Mourvedre

Tonight’s light supper was duck confit on salad greens dressed with a Champagne - Vinagrette, seasoned with Onion Powder, Herbes de Provence, Chervil, Granulated Garlic, and Kosher Salt. Wine was a 1999 Karly ‘El Alarcrón’ (the scorpion) 100% Mourvedre - much better than the last time we had it four or five years ago, fill a half inch below, cork barely colored; good flavors of dark currant and berry fruit, adequate acidity, with resolved tannins; and a medium long rich berry fruit finish.

Then for dessert we had a nearly ripe Bosc pear with two grappas - a Banfi Grappa di Montalcino and a wood-aged Badia à Coltibuno Grappa di Sangiovese.