Wednesday, March 15, 2017
I opted for the duck confit pictured above. Done as a hash with Yukon gold potatoes, a few shallots and a dark sauce, it was finished with a fried egg on top. Wonderful, rich stuff that totally disappeared from my plate along with every bit of the sauce, soaked up with a crusty roll.
The wine with the confit was a 2012 Bousquet Des Papes, Chante le Merle, Vielle Vignes, Chateauneuf de Pape - a name as mouth filling as the wine itself. The wine's medium color was not an indication of how rich this wine was. Bright red fruit flavors sat on top of a dark base of flavor - tart cherries on top of ripe black plums and berries if you will. There was nothing shy about this wine, and that wasn't surprising considering it's 15.5% alcohol content. I was most pleased with the acid in the wine as it kept the wine from overwhelming the food. One glass was enough with driving involved.