I had originally planned Cantonese roast duck but ended up half roasting then braising the cut pieces with a blueberry sauce. It did have a nice spice marinade however.
I choose 2 wines to go with this excellent bird!
TN: `06 Juan Gil Jumilla Silver Label, Spain.
100% Monastrell, $26 Cdn, 14.5% alc, Lot# 128. Good natural cork, opened one hour and decanted.
Color. Deep red-ruby, purple edges.
Nose. Pepper, leather, blackfruits, some oak, tea. “Smoke, violets, tobacco” from across the table. Not much change overnight.
Palate. Initial entry thoughts were dry, blueberry, medium tannins, spice, cherry. Pretty well full-bodied but needs some time. “Savoury finish and needs food”. I thought it went well with the duck but this red seem to close down after an hour?
Day 2…some chocolate, more tannins, blackberry and some ripeness on the finish. Might well buy 2 more and cellar 2 yrs.
I had some duck left over so I sauteed some chicken breasts and basted with some left over sauce.
TN: `08 Road 13 Riesling VQA Okanagan Valley BC.
12.8% alc, $25 Cdn, SC, opened half hour. 3% Schoenberger, rest Riesling.
Color. Medium lemon, noted some tiny bubbles.
Nose. Quite floral, aromatic, mineral element. “Guava, pear here”. Hint of petrol and grapefruit. Appeals.
Palate. Slight hint of effervescence, very good bracing acidity, dryish. Served well chilled quite crisp and refreshing but lacks structure of a German riesling. Thats OK, this is the Canadian style!
Tangerine and grapefruit on the finish, “too tart…should age well with all this acidity” thought fellow taster.
With the food, way too overpowering but guess some other riesling might work. Next time I will try a Pinot Gris but omit the rich fruit sauce.