...10y Tawny port with Chinese crispy aromatic duck

I couldn't decide on what wine to open at the weekend and had a bottle of the co-op 10y tawny open in the fridge.
The combination of indecisiveness and laziness meant I gambled on a glass of port with dinner
The sweetness of the port was a perfect partner to the duck with spring onion and plum sauce and didn't work too badly against a slightly sweet and spicy beef in black bean sauce with egg fried rice either.

Sounds like a winner to me too.

We had desert wine with pancakes last night, delicious.

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Yep, Im still here.

Keep on Thunking, Shez. Have fun, sounds good.

Crispy, yes. Is it the crispy ? I say this because on Saturday, we did very crispy and peppery salmot fillet with a load of our own home grown herbs to lift this farmed salmon. I had half a Guigal CdR '09 to finish, the '9 is a sweet middle palate and fleshy, and it was very Nice.

Crispy, high level gas grill (Cannon classique) and black chunky peppery is the co-ordination - I think.

Had Pancakes with butter scotch syrup - no Maple in the house. So the toffee did a resonable job.

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Duncan

Crispy duck and dry oloroso sherry.

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mel