- photo by John Hoffman, DU
Wines are an integral part of my spectacular duck dinner. I paired my dishes with a selection of wines from the Michael-David Winery of Lodi, California. The appetizer course goes well with this vineyard's crisp and somewhat fruity Symphony white wine. Michael-David's soft and lighter red Ancient Vine Cinsault is a natural for the salad course. For the soup, it's the "everyday" 7 Deadly Zins, a blend of zinfandel that's just a tad on the fruity side. The peppery duck and creamy velouté sauce work well with my favorite—a dense, full-bodied Petite Petit, made mostly from petite sirah grapes. Keep in mind that your choice of wine shouldn't be overly influenced by my own. If you are strictly a white wine person, drink up and enjoy the meal!