When Peking duck (Canard Pekinois) meets Bordeaux

Hi, dear friends. How is everything? Hope all is going well for you guys :)

Christmas is getting nearer. It’s the right moment to make this famous dish, Peking duck, which is one of the all time classic in China. Would you agree with us?

Actually Peking duck is quite a rich dish. Fattiness but you can’t feel it, meaty, concentration of aromas, crisp skin must be your feelings about this dish.

We chose two wines to accompany this dish:

Chateau Fourcas Hosten 2007 (Listrac Medoc)

This is a quite young wine with lovely red fruits notes. A little smoky. Soft and delicate on the palate though. Honestly we felt that it went very well with this dish until we tried the second wine.

Chateau Lagrange 2002(Saint-julien)

Ok, let’s talk about this second wine. It’s a 2002 St Julien 3eme Grand Cru Classé. Decanted for 1 hour. Comparing with the first wine, Lagrange had a more powerful nose. Rich and dense. Ripe tannins, silly texture, balanced and very elegant.

The beautiful acidity made us ignore the fatness. And we used little sugar to cook, if it is sweeter, some white wine or some Beaujolais would be better.