The perfect wine for duck & meat

A pure local wine of South West France inspired by a cuvée that has been renowned in the countryside for decades.
The "Sunday wine" of choice in many families from the Landes, Basque and Gers regions.
Many restaurateurs suggest this wine with magret, garbures, cassoulets, local dishes and regional cheeses.


Serve between 16 and 18°C !

cabernet franc - Image by thewinemix0 from Pixabay square

This wine is a blend of Cabernet Franc, Tannat & Merlot.

Tasting notes:

Ruby red, clear, with garnet highlights.

Superb aromatic nose of mature red fruit, cherry and raspberry, with a surprising liveliness that even reminds certain Burgundies.

On the palate, a clean attack, good structure but mellow tannins, well-balanced acidity that favors food and wine pairing. Rustic red aromas typical of a "terroir" wine, with a slightly liquorice finish.

Too many tasters judge wines outside the meal, and the "terroir" wine category suffers from this error. But when eating, it's important to enjoy a wine like Cuvée Canard that offers the perfect balance to offset the fat of food. I love this cuvée with cassoulet, daube, steak with pepper and duck breast of course.

The Cuvée Canard is vinified by the Vignerons Landais winery, AOP Tursan, in the South of Bordeaux, which groups together a hundred of winegrowers who are all involved on a daily basis in the Quality and Sustainable Development process, as evidenced by several certifications, such as the Agriconfiance label.

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