Duck is a very versatile meat that can be prepared in a multitude of ways. And Brome Lake Duck has an impressive array of duck products in its boutiques. This provides a host of meal-wine pairings with duck.<\/p>\n
Here are three ways to pair duck with wine aromas.<\/p>\n
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1)Through complementarity<\/strong><\/p>\n Doing a complementary pairing consists of combining the taste of one or several products in an effort to blend the ingredients in your mouth.<\/p>\n To create a complementary pairing with a ros\u00e9 wine with small red berry aromas, such as\u00a0\u00a0 D\u00e9tente, select a dish with red fruits, for example.<\/p>\n Here are a few recipe suggestions:<\/p>\n <\/p>\n 2) Through opposites<\/strong><\/p>\n A contrast pairing is a setting in which several flavours need to play a major role without stealing the spotlight from the others. This adds the effect of surprise to your tasting experience. D\u00e9tente demi-sec and fruity ros\u00e9 goes splendidly with salted and dried cooked meat. \u00a0Brome Lake Duck smoked and dried magret is a fine example because it offers a nice contrast between the sweetness of the wine and the salt of the meat. Eat them alone or along with a piece of bread and you\u2019re all set.<\/p>\n <\/p>\n 3) Through contrasts<\/strong><\/p>\n A dry wine goes very well with fattier food (accents of butter or oil).<\/p>\n A supple, fruity wine goes marvellously with dried foods, such as dried duck sausage because it will add a feeling of lightness in your mouth.<\/p>\n Here are a few recipes that express the contrasting effort well:<\/p>\n <\/p>\n You\u2019ll find all of chef Domenico Forte\u2019s recipes on the Brome Lake duck website<\/a>.<\/p>\n D\u00e9tente ros\u00e9 is available in most SAQ<\/a>\u00a0 or right at the Domaine.<\/p>\n And if you pay a visit to the vineyard and the Brome Lake Duck boutique this summer, you could win many prizes that are being offered, including the grand prize, a personalized cooking workshop with chef Domenico Forte.<\/p>\n\n
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