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Wine for duck

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Wine for duck

Nyleve | Dec 15, 2006 06:38 PM

I'm making a very simple slow-roasted duck (garlic, rosemary, clementine oranges) and, for some reason, I seem to be fixated on serving a nice Chianti with it. Does this make sense to anyone else? Or...what else would you suggest. I am a very good cook, but a very bad wine-pairer.

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