Dan Dawson, Eat This, Drink That: Shopping for inspired one-stop food and wine pairings | Food Leave a comment

“I think you’ll like Deux Punx White and the duck rillettes. The bright, fruity white wine is a great contrast to the rich, silky duck spread,” he told me.

Deux Punx white is a blend of Chardonnay, Marsanne, Roussanne and Muscat. Made with minimal intervention and as naturally as the wine would allow, I could lazily label this as a wine for a younger demographic. Baloney – it’s a wine for anyone into good food, good wine and the adventure. Deux Punx White’s grapefruit extract, lemon thyme, citrus blossom character is intense and cutting. It has a sharp edges that to me need the right food to round them.

The Fatted Calf duck rillettes is organic Liberty Duck cooked in its own fat with brandy, thyme, spices and salt. Spread generously over a slice of fresh sweet baguette for a good time. My favorite topping is fresh, peppery radish, but not necessary.

Gamy, herbaceous, meaty, sinfully rich duck rillettes mutes the Deux Punx aggressive side while elevating its fruity, mouth-watering tanginess. Looking from the other side, the wine’s acidity cuts the duck fat and makes for an energetic palate cleanse.

A bottle of Deux Punx white and pot of duck rillettes (about 6 oz) will cost you $41. If you’re a party of two, get a small carton as 3 or 4 ounces will satisfy and bring the price down a little. The pot has a layer of duck fat on top to preserve the leftovers as if that’s an issue.