Wine Tag

This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal. 4 servings Ingredients 4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person) Sea salt and freshly ground white peppercorn, to taste For the port demi-glace: 6 fresh figs, halved (or dried if out of season) 1 teaspoon of whole white peppercorns ½ teaspoon finely minced chervil (or parsley) 1 cup ruby port

[This is our latest from the TasteBuds blog, where you can find lots of great information from us, Todd and Diane from White on Rice, and Sassy Radish Olga Massov.] The question I get asked most often is “What wine do I serve with that?” Unless you are an avid wine connoisseur or collector, it’s a question that can range from slightly intimidating to downright terrifying. However, I come bearing gifts that will transform that fear — and the need to know everything about wine — into something workable so you can serve your guests and enjoy yourself without the panic. Here’s my secret: I have no idea what wine you should serve with that. And the good news is that I don’t need to, because there are simple-to-use resources built to help you navigate the wine conundrum with ease. Yes, there are some pairings I know from habit, and which reds vs. whites I prefer, but when I’m going for a killer match, I leave that to the experts. First you want to start with your menu: What are you serving? From there you have something to work with — flavor profiles, dominant flavors and a price range. From that point, there are three simple methods for creating wine pairings: (1) the hi-tech version; (2) the book version; and (3) the old-school version. Let’s see which works best for you.