Enjoying the flavors of fall
Favorite holiday of many, St. Martin’s Day brings friends together to enjoy in the young wine of the new vintage and the authentic flavours of the fall delicacies. With this in mind, Klet Brda has prepared a special wine for your fall and winter gatherings – Quercus young, the first young red wine of the Winery’s new vintage.
With its young and youthful character, Quercus young was made especially for those who are young at heart. It pairs perfectly with the elementary fall flavours, such as goose or duck, chestnuts, mlinci (baked noodles), red cabbage, and different fall stews.
A special characteristic of this young wine is that it retains most of the fruity aromas of the grapes, which gives it a pleasant fruity flavour and makes it easy to drink. Its primary aromas of fresh and fully ripened fruit take us into the world of ripe forest fruits, cherries, raspberries, sour cherries, and plums, each of them a piece in the mosaic of its noble bouquet. This young wine boasts a pleasant freshness, a special fruity character, and a long finish. It pairs well with fall dishes and roasted chestnuts. We serve it chilled at 13 to 15 degrees Celsius. Quercus young is more than just a wine that can be enjoyed for a few months, it can also be aged.
It will pair perfectly with your St. Martin’s Day dishes. If you want to enjoy it with the traditional St. Martin’s Day duck, follow the recipe we provided below and enjoy in the authentic fall flavours.
Ingredients for 4 servings:
approx. 2 kg of duck
salt and pepper
Preheat the oven to 200 degrees Celsius. Clean the duck and dry it with paper towels. Rub salt and pepper on the outside and the inside of the duck.
Peel the apples and cut them into larger slices. Chop the inion into larger pieces and mix it with the apples. Use the mixture to fill the duck and tie its legs with a string. Place it on a baking tray with its back facing upwards. In the baking tray, pour as much water as needed to cover the bottom. In the heated oven, bake the duck on the higher level for 20 minutes, then lower it on the medium level and bake it at a lower temperature (180 degrees Celsius) for approximately 40 more minutes. While baking, continuously baste the duck with the juices from the baking tray. For a crispy skin, increase the temperature to 230 degrees Celsius for the last 15 minutes of baking.
When the duck is somewhat cooled, cut it and serve it on a plate along with apples and side dishes, such as mlinci and chestnuts.