[Sca-cooks] Which wine for mallard recipe

[Greg Wardlaw]

If I can interject here....
As Phlip said Duck is a red meat, I would suggest a Bourdeaux from the 
Medoc region or a bold Cabernet from California... (although I really 
don't like California).  A Cabernet Franc is also really good with 
duck.  Finally depending upon how you are cooking it, a Malbec would 
work well.  Personally I would not use anything grapier than that though.
Nichola

>> I'm looking at serving wild mallard at a feast at the end of this month. Here's a link to the recipe I'm currently planning on using:
>>
>> http://www.godecookery.com/nboke/nboke80.html
>>
>> The recipe calls for dry wine and for wine vinegar. I'm not sure whether I should use red or white wine, or whether it would really matter. Any suggestions?
>>
>>
>> Thanks,
>>
>> Ceara
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