...duck? I love duck. If I am eating out at a restaurant and duck is on the menu you can be sure that that is what I am going to order. I adore the stuff, but I would never cook it for myself.Last week I went to a dinner at which duck was being served as the main course - yum! The Muscovy duck (Cairina moschata) was being paired with two wines: Cabernet sauvignon and Petit verdot - double yum! The Cabernets on offer were a little too hardy for the beautifully rare-cooked bird, but the PVs proved to be a much better pairing. Very rarely bottled as a stand alone variety there were, surprisingly, about half a dozen California PVs on offer. Most notable amongst them was a tasty offering from Smith Wooton which paired extremely well with the fabulous fowl.
I thoroughly enjoyed my duck dinner, and about half of Vinomaker's also.
