For a while, there was a time when cold duck was popular.
It is basically champagne with sparkling burgundy and a touch of sugar.
I always thought it was a horrid drink and like most bad fads I was happy to see it go.
Time passed and I discovered Lambrusco, a mildly carbonated red wine. Was cold duck just a bad version of Lambrusco? One day wandering down the ailes of Raley's I noticed that Andre was selling cold duck.
Ok, Andre is not fine wine at its best, but was cold duck as bad as remembered? Maybe I wasn't ready for this at the time.
It lived up the the horror of my memeory. Bad burgundy made with mediocre sparkling wine with enough sugar to make it even more cloying and awful.
Who thought this up? Some drunken marketing team? A company with too much bad sparkling wine and bad burgundy? What twisting thinking created this?
Turns out that cold duck has its origins in Bavaria and was called kalte ende ("cold end"). It was a way of not wasting champagne. Ende became ente, or duck.
If you see it, don't duck .. run.