A Perfect Match: Pairing Duck Breast with Red Burgundy

Searing duck breast isn’t hard to master, as shown in this dish from chef Jim Palmeri of Award of Excellence winner Mohonk Mountain House. Wine Spectator’s Hilary Sims explains why a lively Pinot Noir is the way to go for this easy, elegant meal.

Articles You May Like

Sommelier Tries Every Costco Liquor | World of Wine | Bon Appétit
Is Low ABV the new trend?!
Turning Tables: The Riviera Maya Edition at Kanai Opens with New Restaurants
Top Aldi reds #wine #wineguy #lukeflunder #supermarket #recommendation #aldi
Slow Press 2015 Cabernet Sauvignon California

Leave a Reply

Your email address will not be published. Required fields are marked *