Red for a duck

Food and Wine MatchingWe’re more than lucky that yesterday didn’t see Andrew Strauss go for a duck but this weeks edition of Saturday Kitchen did make use of a good duck… breast!

Wine expert Olly Smith visited the Majestic store in St. Johns Wood and was put to the task of finding a wine to partner the dish of Spiced duck breast with creamed Savoy cabbage and roasted apples created by head chef at Restaurant Gordon Ramsay, Clare Smyth. Olly selected a French red wine, Château La Dournie 2008 St Chinian.

Château La Dournie 2008 St Chinian
Buy 2 bottles save £2 = £6.99*

Made from a blend of Syrah, Carignan, Grenache this wine has a wonderfully expressive nose ranging from black cherry and prune through to nutmeg and mocha. In the mouth there is a lovely freshness with persistent dark berry flavours and an earthy spiciness which works particularly well with the spiced duck. 13% abv.

Check with your local store for availability of this wine

*Price valid until 2nd May 2011

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