"Châteauneuf-du-Pape is known for its robust red wines, often blends of Grenache, Syrah, and Mourvèdre, and are typically full-bodied, with intense flavors of ripe dark fruit, spice, and often a touch of earthiness."
These wines typically have a higher alcohol content, too, making them stand up well to the luxurious fattiness of the confit with its dark and meaty flavors.
Duck meat has rich, deep flavor, especially so when it's slow-cooked to concentrate the flavors - and that's exactly what happens during the confit process.
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