Grown right here in the Lake Erie North Shore, the 2008 Shiraz from Aleksander Estate Winery is dry, full bodied and sinfully delicious. Intense dark berry notes, hints of black pepper and leather make this Shiraz a perfect compliment to braised meats on a cold day.
Although Windsor-Essex experienced an early winter in 2008, this wine still shows a depth of character on both the nose and the palate.
Our friends at County Connect, who also provided the photo below, suggest pairing the AEW Shiraz with this recipe:
Braised Duck Legs
- Prep Time: 30 Min
- Cooking Time: 1.5-2 Hrs
- Servings: 1/pp
- Calories Per Serving: (null)
Ingredients:
- Fatty duck legs (1/pp)
- Sesame oil
- Chinese 4 spice
- 2-3 Carrots
- 3 celery sticks
- Garlic cloves
- 1 onion
- White wine
Method:
- Score duck fat
- Rub in Chinese 5 spice
- Heat oven to 325F
Sear both sides in a touch of oil until brown Put aside Add veg to pan and 1 cup white wine Simmer for 3 min Lay veg in roasting pan Lay duck fat side down on veg Cover & put in oven for 1.5 hrs Check to see if done.
