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New Year's Night chez Lander
As I explained here , we celebrated the start of the New Year on Jan 1 rather than Dec 31 with a dinner in which arguably the food rather than the wine was the star.
Star is a relevant word here since Nick planned to serve as the main dish his heavily star anise-flavoured Tchu Tchow (sp?) Duck, duck braised in water with star anise, ginger, galangal, cinnamon, sugar and both dark and light soy sauce. The result is always wonderfully tender flesh with a dark, sweet, highly spiced glaze – not the easiest dish to match to a subtle wines.
This had me agonising over the main course wine. I finally decided on...
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