http://anotherwineblog.disqus.com/A discussion of wine, beer, food and stuff.enMon, 21 Apr 2008 00:58:57 -0000http://www.anotherwineblog.com/archives/123#comment-1228321Thanks! I think I have a fair idea of what's suitable. The recipe it kinda elaborate but I don't doubt it's tastiness :DpablopablaMon, 21 Apr 2008 00:58:57 -0000http://www.anotherwineblog.com/archives/123#comment-1228320<a href="http://www.kqed.org/w/jacquespepin/winterrecipe1.html" rel="nofollow">good recipe</a> for it from a master.<br><br>As for wine, duck is a very versatile meat and can be paired with a lot of wines, including reds. In fact, red is probably a better match due to the rich meat and high fat content. However, it does depend on the cooking method. Some wines that would probably be good to try are Riesling, Chardonnay and Gewurztraminer for whites and Pinot Noir or a Zinfandel on the red side. Of those, the Pinot would probably be my choice for the widest variety of cooking styles.Joe PowerFri, 18 Apr 2008 08:51:20 -0000http://www.anotherwineblog.com/archives/123#comment-1228318Hey Mark! Glad to see you stop by. My wife and I are starting to talk about visiting your part of the world again soon, but we haven't decided on when yet. Let me know how those ribs turn out!Joe PowerFri, 18 Apr 2008 08:41:25 -0000http://www.anotherwineblog.com/archives/123#comment-1228317Would you recommend duck with red wine and if so, what kind of herbs would go well with it?pablopablaFri, 18 Apr 2008 01:50:14 -0000http://www.anotherwineblog.com/archives/123#comment-1228316Ok I have the short ribs and all the ingredients tomorrow night short ribs, hmmmm, sounds like you cook a little me too! I will use wine or maybe beer thyme and oregano.Mark V MarinoThu, 17 Apr 2008 23:47:00 -0000